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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/wfcartoon500.jpg\" alt=\"whole foods cartoon\" title=\"whole foods cartoon\" width=\"500\" height=\"385\" class=\"alignnone size-full wp-image-14281\">\u003c/p>\n\u003cp>Last week, I was not surprised when I read John Birdsall's S.F. Weekly \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/06/how_do_you_know_when.php\">post\u003c/a> about Whole Foods' planned development of a \"street eats\" line. While the \u003ca href=\"http://www.theonion.com/\">Onion\u003c/a> headline-ready notion of packed station wagons zipping over to America's fastest-growing supermarket chain (on weekends, after the kids' soccer games, before trips to the pool, perhaps) to savor authentic street-cart fare made me chuckle, the movement has boomed so rapidly and robustly -- resonating from gastronomic hot-spots such as Portland and New York to smaller markets, leaping from local blogs to spreads in food magazines -- it's almost shocking it didn't break sooner. \u003c/p>\n\u003cp>Definitions of street-food vary. To some, street-food is literally simply food you buy on the street to eat as you venture walk from one place to another, on foot or by bike. It is sold via cart, van, or basket. You find it steaming from wheeled cases under lamp-posts outside a favorite Mission District bar, wafting from a row of tents at Alemany Farmers' Market, and hawked from busy Financial District corners. Convenience is at the heart of it. Whether you're tucking into a pizza crisped in a customized Weber, scooping holes in a crème brûlée with a compostable spoon, or enjoying a bao in the park, you feel as if your food is coming to you. More accurately, it happens to be where you end up going. While the form has evolved to include dishes normally eaten on proper tables, street-food is usually portable, easy to hold, ideally with one hand, while in motion. You eat it the moment after you buy it, ideally immediately. Street-food is also a genre. Just as cart-pushers relish coming up with unlikely delicacies to squeeze into the street food idiom, expanding the realm of known possibilities, street food traditions from all over the world suddenly have a hold on the food-obsessed public's heightened attention, and chefs are increasingly comfortable crediting, say, Burmese lettuce wraps, Indian puri, or salt-studded pretzels with influencing dishes served at their relatively expensive, artfully designed restaurants boasting public relations teams and Flash-heavy websites. When fancy food hits the streets, and quick bites head uptown, the translations swirl in both directions, potentially to the point of causing cacophony -- over-priced white tablecloth tacos that don't taste as good as they should, and gimmicky riffs on haute cuisine you'd just as soon feed to the bold, foraging pigeon sharing your bench. Still, there's the one-year-old \u003ca href=\"http://www.eatatstreet.com/\">Street\u003c/a> in Los Angeles, a stylish, hip restaurant celebrated for chef-owner (and long-time street-food advocate) Susan Feniger's inspired riffs on global fast food traditions. The potential for gimmickry makes me cringe, but if the food is actually really good to eat, it'd be tough to judge it by any other criteria. In mining such traditions, restaurants are, in a sense, making a logical leap from cross-cultural comfort foods -- menus inspired by what families eat together -- to meals tired, drunk people eat alone, as fast as they can, before they pass out, dabs of hot sauce still smeared across their faces.\u003c/p>\n\u003cp>In taking stock of the street-food trend and seeking to integrate it into their 800-pound gorilla of a business model, Whole Foods is following the same logic, trying to reflect the culture it sees bubbling up with tasty, convenient products people will buy. Harvindar Singh, Whole Foods' Northern California local foods \"forager,\" told Birdsall he was hoping to sell locally sourced street food from grab-and-go perishable fridge cases or as shelf-stable products in up to 30 stores across the region. Thus far, he's reportedly met with Crème Brûlée Cart's Curtis Kimball, his brother, Magic Curry Kart's Brian Kimball, and Jon Kosorek of East Bay cart Jon's Street Eats on the subject of a bottled salad dressing. As Birdsall notes, the vendors participating will need to make some adjustments to their wares: \u003c/p>\n\u003cblockquote>\u003cp>\"...[S]elling to Whole Foods means more than dropping off a few trays of crème brûlée at the loading dock. It means tweaking ― or substantially re-engineering ― products to meet the company's guidelines for sourcing and packaging. 'They have to feel ready and capable of doing this,' Singh said of the vendors. 'This is a whole new business for them. I'd want to make sure they have the volume and know how to do business at this level. It's a partnership.'\"\u003c/p>\u003c/blockquote>\n\u003cp>A \u003ca href=\"http://articles.moneycentral.msn.com/news/article.aspx?feed=MY&date=20100611&id=11591434\">Minyanville article\u003c/a> published last Friday delves into some of the gritty details that partnership will entail, with Leslie Skarra, founder of a Minnesota-based product development and research firm, weighing to drop knowledge faster than a hand-scalding hot empanada:\u003c/p>\n\u003cblockquote>\u003cp>\"The first thing necessary to go from [a street cart] to the Whole Foods level is to convert the recipe to a formula...If you've been measuring ingredients by the cup, the large-scale producer will need the weights. Then, you need to define the process. Usually, there are things specific to a street vendor's equipment, their environment, that make their products what they are. After that, there needs to be a process of investigation to make sure the original product can be reproduced accurately...[S]cientists will convert the ingredients in the formula into one that would be acceptable to Whole Foods from a sourcing standpoint, a quality standpoint, and work out the necessary scale of operations...What are the risks? Sometimes going from handmade to large scale changes things. This is where many people involved in this sort of translation can underestimate the problems in going from small and slow to bigger and faster. This is known in the industry as 'scale up', which is very important to get right, to maintain the integrity of the street food and the things that make it excellent to eat, a pleasurable experience, every time it’s consumed, to drive repeat consumption.\"\u003c/p>\u003c/blockquote>\n\u003cp>I have included this whole beast of a quote because it sums up a lot of the issues at play better and no less succinctly than would my paraphrasing. The vendors and their loyal customers will have one major concern for sure -- that the efforts required to Whole Foods-ify the products will strip away flavor and authenticity. Crafted on a larger scale, sold from case, not cart, might some of the City's better-known traveling eateries end up, in Whole Foods' hands, becoming the edible equivalent of elevator music -- familiar, well-loved melodies with their songs' souls sucked out?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The idea of Whole Foods being some weird suburban bazaar-o full of exotic corporate-approved pseudo-street-food is probably hard for some devotees of the culture to stomach, but the truth is, for most Whole Foods customers, grazing through the grocery's expansive self-service steam-table offerings is already part of the shopping routine. An influx of street-food products in any part of the store would just mean a few more options. I'm not sure that the products would be seen as anything more than things to buy and eat, probably not valuable cultural artifacts at risk of dilution. Vendors -- especially those with families who have been selling food on the streets to make a living, not entertain a hobby -- might see Whole Foods as an opportunity to make their food work for them, and conceive of \"selling out\" as a dream, not a disappointment. It's a path some might want to go down and others might not. I just hope people who've been pushing tamales at Bart stations for 20 years get a shot -- that is, if they want one -- along with Silicon Valley refugees with over-active Twitter accounts.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Whole Foods has been stocking locally sourced prepared foods for a while. About a year ago, I did a brief interview with Singh for an Oakland Tribune story about \u003ca href=\"http://www.bolaniandsauce.com/home.php\">East and West Gourmet Food\u003c/a>, the Afghan-owned Dublin outfit nearly unavoidable farmer's markets throughout the region. Familiar with the company's products from his days running farmer's markets, he started stocking the company's vegan \u003ca href=\"http://en.wikipedia.org/wiki/Bolani\">bolani\u003c/a> breads and savory dips. They sold very well, at one point, he told me -- if memory serves me correctly -- so well that a few items were turning over as fast as grocery list staples. According to a Wall Street Journal \u003ca href=\"http://chicsikh.org/cuisine/harvindar_singh_he_scouts_for_whole_foods\">article\u003c/a>, also published last week, Singh has had a hand in the draft kombucha that has been flowing at a few area stores. He's also helped some of the small operations he's tapped fund their expansions -- all facilitated by the company's 2006 $10 million dollar low-interest loan program for local farmers and producers. When Singh approached her, East and West Gourmet Food's Nazie Sidiq didn't worry about getting too big. Her company -- really an extended family -- grew, and when I turned in the piece, was preparing to grow much bigger. Sidiq told me very plainly that she wanted to be on Oprah, to have the whole world eating Afghan street food, learning about it, embracing it. If Whole Foods can make lesser-known culinary traditions accessible on a broad scale without sacrificing quality, the company is doing a service -- to consumers, producers, and, of course, itself. There's a lot about Whole Foods that gives a thoughtful consumer pause -- not least of which is the behemoth store's propensity for snatching business from small neighborhood groceries and markets. At the same time, unless you think street-food has to be a hardscrabble existence, or that a noble small business is a scarcely sustainable one, the trend is encouraging. \u003c/p>\n\n",
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"excerpt": "The vendors and their loyal customers will have one major concern for sure -- that the efforts required to Whole Foods-ify the products will strip away flavor and authenticity. Crafted on a larger scale, sold from case, not cart, might some of the City's better-known traveling eateries end up, in Whole Foods' hands, becoming the edible equivalent of elevator music -- familiar, well-loved melodies with their songs' souls sucked out?",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/wfcartoon500.jpg\" alt=\"whole foods cartoon\" title=\"whole foods cartoon\" width=\"500\" height=\"385\" class=\"alignnone size-full wp-image-14281\">\u003c/p>\n\u003cp>Last week, I was not surprised when I read John Birdsall's S.F. Weekly \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/06/how_do_you_know_when.php\">post\u003c/a> about Whole Foods' planned development of a \"street eats\" line. While the \u003ca href=\"http://www.theonion.com/\">Onion\u003c/a> headline-ready notion of packed station wagons zipping over to America's fastest-growing supermarket chain (on weekends, after the kids' soccer games, before trips to the pool, perhaps) to savor authentic street-cart fare made me chuckle, the movement has boomed so rapidly and robustly -- resonating from gastronomic hot-spots such as Portland and New York to smaller markets, leaping from local blogs to spreads in food magazines -- it's almost shocking it didn't break sooner. \u003c/p>\n\u003cp>Definitions of street-food vary. To some, street-food is literally simply food you buy on the street to eat as you venture walk from one place to another, on foot or by bike. It is sold via cart, van, or basket. You find it steaming from wheeled cases under lamp-posts outside a favorite Mission District bar, wafting from a row of tents at Alemany Farmers' Market, and hawked from busy Financial District corners. Convenience is at the heart of it. Whether you're tucking into a pizza crisped in a customized Weber, scooping holes in a crème brûlée with a compostable spoon, or enjoying a bao in the park, you feel as if your food is coming to you. More accurately, it happens to be where you end up going. While the form has evolved to include dishes normally eaten on proper tables, street-food is usually portable, easy to hold, ideally with one hand, while in motion. You eat it the moment after you buy it, ideally immediately. Street-food is also a genre. Just as cart-pushers relish coming up with unlikely delicacies to squeeze into the street food idiom, expanding the realm of known possibilities, street food traditions from all over the world suddenly have a hold on the food-obsessed public's heightened attention, and chefs are increasingly comfortable crediting, say, Burmese lettuce wraps, Indian puri, or salt-studded pretzels with influencing dishes served at their relatively expensive, artfully designed restaurants boasting public relations teams and Flash-heavy websites. When fancy food hits the streets, and quick bites head uptown, the translations swirl in both directions, potentially to the point of causing cacophony -- over-priced white tablecloth tacos that don't taste as good as they should, and gimmicky riffs on haute cuisine you'd just as soon feed to the bold, foraging pigeon sharing your bench. Still, there's the one-year-old \u003ca href=\"http://www.eatatstreet.com/\">Street\u003c/a> in Los Angeles, a stylish, hip restaurant celebrated for chef-owner (and long-time street-food advocate) Susan Feniger's inspired riffs on global fast food traditions. The potential for gimmickry makes me cringe, but if the food is actually really good to eat, it'd be tough to judge it by any other criteria. In mining such traditions, restaurants are, in a sense, making a logical leap from cross-cultural comfort foods -- menus inspired by what families eat together -- to meals tired, drunk people eat alone, as fast as they can, before they pass out, dabs of hot sauce still smeared across their faces.\u003c/p>\n\u003cp>In taking stock of the street-food trend and seeking to integrate it into their 800-pound gorilla of a business model, Whole Foods is following the same logic, trying to reflect the culture it sees bubbling up with tasty, convenient products people will buy. Harvindar Singh, Whole Foods' Northern California local foods \"forager,\" told Birdsall he was hoping to sell locally sourced street food from grab-and-go perishable fridge cases or as shelf-stable products in up to 30 stores across the region. Thus far, he's reportedly met with Crème Brûlée Cart's Curtis Kimball, his brother, Magic Curry Kart's Brian Kimball, and Jon Kosorek of East Bay cart Jon's Street Eats on the subject of a bottled salad dressing. As Birdsall notes, the vendors participating will need to make some adjustments to their wares: \u003c/p>\n\u003cblockquote>\u003cp>\"...[S]elling to Whole Foods means more than dropping off a few trays of crème brûlée at the loading dock. It means tweaking ― or substantially re-engineering ― products to meet the company's guidelines for sourcing and packaging. 'They have to feel ready and capable of doing this,' Singh said of the vendors. 'This is a whole new business for them. I'd want to make sure they have the volume and know how to do business at this level. It's a partnership.'\"\u003c/p>\u003c/blockquote>\n\u003cp>A \u003ca href=\"http://articles.moneycentral.msn.com/news/article.aspx?feed=MY&date=20100611&id=11591434\">Minyanville article\u003c/a> published last Friday delves into some of the gritty details that partnership will entail, with Leslie Skarra, founder of a Minnesota-based product development and research firm, weighing to drop knowledge faster than a hand-scalding hot empanada:\u003c/p>\n\u003cblockquote>\u003cp>\"The first thing necessary to go from [a street cart] to the Whole Foods level is to convert the recipe to a formula...If you've been measuring ingredients by the cup, the large-scale producer will need the weights. Then, you need to define the process. Usually, there are things specific to a street vendor's equipment, their environment, that make their products what they are. After that, there needs to be a process of investigation to make sure the original product can be reproduced accurately...[S]cientists will convert the ingredients in the formula into one that would be acceptable to Whole Foods from a sourcing standpoint, a quality standpoint, and work out the necessary scale of operations...What are the risks? Sometimes going from handmade to large scale changes things. This is where many people involved in this sort of translation can underestimate the problems in going from small and slow to bigger and faster. This is known in the industry as 'scale up', which is very important to get right, to maintain the integrity of the street food and the things that make it excellent to eat, a pleasurable experience, every time it’s consumed, to drive repeat consumption.\"\u003c/p>\u003c/blockquote>\n\u003cp>I have included this whole beast of a quote because it sums up a lot of the issues at play better and no less succinctly than would my paraphrasing. The vendors and their loyal customers will have one major concern for sure -- that the efforts required to Whole Foods-ify the products will strip away flavor and authenticity. Crafted on a larger scale, sold from case, not cart, might some of the City's better-known traveling eateries end up, in Whole Foods' hands, becoming the edible equivalent of elevator music -- familiar, well-loved melodies with their songs' souls sucked out?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The idea of Whole Foods being some weird suburban bazaar-o full of exotic corporate-approved pseudo-street-food is probably hard for some devotees of the culture to stomach, but the truth is, for most Whole Foods customers, grazing through the grocery's expansive self-service steam-table offerings is already part of the shopping routine. An influx of street-food products in any part of the store would just mean a few more options. I'm not sure that the products would be seen as anything more than things to buy and eat, probably not valuable cultural artifacts at risk of dilution. Vendors -- especially those with families who have been selling food on the streets to make a living, not entertain a hobby -- might see Whole Foods as an opportunity to make their food work for them, and conceive of \"selling out\" as a dream, not a disappointment. It's a path some might want to go down and others might not. I just hope people who've been pushing tamales at Bart stations for 20 years get a shot -- that is, if they want one -- along with Silicon Valley refugees with over-active Twitter accounts.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Whole Foods has been stocking locally sourced prepared foods for a while. About a year ago, I did a brief interview with Singh for an Oakland Tribune story about \u003ca href=\"http://www.bolaniandsauce.com/home.php\">East and West Gourmet Food\u003c/a>, the Afghan-owned Dublin outfit nearly unavoidable farmer's markets throughout the region. Familiar with the company's products from his days running farmer's markets, he started stocking the company's vegan \u003ca href=\"http://en.wikipedia.org/wiki/Bolani\">bolani\u003c/a> breads and savory dips. They sold very well, at one point, he told me -- if memory serves me correctly -- so well that a few items were turning over as fast as grocery list staples. According to a Wall Street Journal \u003ca href=\"http://chicsikh.org/cuisine/harvindar_singh_he_scouts_for_whole_foods\">article\u003c/a>, also published last week, Singh has had a hand in the draft kombucha that has been flowing at a few area stores. He's also helped some of the small operations he's tapped fund their expansions -- all facilitated by the company's 2006 $10 million dollar low-interest loan program for local farmers and producers. When Singh approached her, East and West Gourmet Food's Nazie Sidiq didn't worry about getting too big. Her company -- really an extended family -- grew, and when I turned in the piece, was preparing to grow much bigger. Sidiq told me very plainly that she wanted to be on Oprah, to have the whole world eating Afghan street food, learning about it, embracing it. If Whole Foods can make lesser-known culinary traditions accessible on a broad scale without sacrificing quality, the company is doing a service -- to consumers, producers, and, of course, itself. There's a lot about Whole Foods that gives a thoughtful consumer pause -- not least of which is the behemoth store's propensity for snatching business from small neighborhood groceries and markets. At the same time, unless you think street-food has to be a hardscrabble existence, or that a noble small business is a scarcely sustainable one, the trend is encouraging. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Farr Out! Bay Area Eats with Ryan and Cesalee Farr of 4505 Meats",
"title": "Farr Out! Bay Area Eats with Ryan and Cesalee Farr of 4505 Meats",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg class=\"alignleft size-full wp-image-14059\" title=\"Cesalee, Tanner, Ryan Farr\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/09nov.-673.jpg\" alt=\"Cesalee, Tanner, Ryan Farr\" width=\"240\" height=\"320\">San Francisco residents Ryan & Cesalee Farr are the self described \"Mission rat\" couple behind \u003ca href=\"http://www.4505meats.com/\">4505 Meats\u003c/a>, producer of popular meaty products as \u003ca href=\"http://www.4505meats.com/chicharrones/\">chicharrones\u003c/a> and Spicy ‘Zilla Dogs that buyers freely gobble at events and the company's Ferry Building booth. Working at the Ferry Building has its advantages; Cesalee said, \"We buy all of our vegetable, fruits, eggs, and crackers and any other goodie we may need here.\"\u003c/p>\n\u003cp>Ryan is the butcher/chef/teacher and front man of the 4505 venture, and his wife Cesalee does much of the administrative and logistical work. The two also have an eight month old son, named Tanner, who may soon try Fatted Calf liverwurst (more on that later). Cesalee & Ryan Farr answered \u003cem>Bay Area Bites\u003c/em> questions via email and phone interview. Comments have been edited and condensed for clarity.\u003c/p>\n\u003cp>\u003cstrong>THE WORK TOGETHER\u003c/strong>\u003cbr>\nCesalee Farr said, \"I run the (Ferry Building) Farmers market booth, work in the office. I try to take care of all details on outside events.\" She also manages \"the kitchen flow… you name it, I do it.\" If you book a spot for \u003ca href=\"http://www.4505meats.com/bestbyfarr/hands-on-butcher-classes/\">Ryan Farr's pig butcher classes\u003c/a> at \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a>, Cesalee is the one answering the phone, and processing credit card info. Her imprint can also be found on the the \u003ca href=\"http://www.facebook.com/group.php?v=wall&gid=260938620021\">4505 Facebook page\u003c/a>, which is regularly updated with market menu, product and class information. Her husband of nearly four years is the main chef, as Cesalee clarifies: \"I don't make sausage, but I don't mind getting my hands dirty. I help out if needed.\"\u003c/p>\n\u003cp>\u003cstrong>THE RELATIONSHIP AND MARRIAGE\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Cesalee:\u003c/strong> \"We met in Calistoga, which is my hometown. I moved home from school and we happened to be working at the same restaurant, \u003ca href=\"http://www.allseasonsnapavalley.net/\">All Seasons Bistro\u003c/a>. I was the front of the house, and he was back of the house. Our first date was skydiving. On the second date, Ryan picked me up with tomato dripping down the front of him. I was like 'this guy is weird' but he kept saying he 'never knew what a real tomato tasted like till then….' It’s been love ever since. That was 2002, 8 years together and we’ll be celebrating our 4 years wedding anniversary in August.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>DATE NIGHT\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Cesalee:\u003c/strong> \"Our house for date night has been the case a lot lately with us having a new baby and a crazy work schedule. We try to make it special, by having caviar & Champagne, but some nights it’s a roasted free range chicken and homemade beers from a friend.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>ON ART MADE FROM DEAD ANIMALS\u003c/strong>\u003cbr>\nRyan Farr mentioned that his wife makes and gifts bone/skull related art to friends and families. She makes her art from the bones and skulls of \"deer, cows, goat, lamb, rabbits. But mostly, I do pig skulls, since that's what we have most of…\" Each skull is individually handcrafted in San Francisco. (Email cesalee@yahoo.com for more information.)\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Cesalee:\u003c/strong> \"(The) skulls are sourced from local farms in the Northern California area. It's a small production of handcrafted skulls, bones and more. Created solely for my own passion, with my love for nature and science it all came together.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>THE ART PROCESS\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Cesalee:\u003c/strong> \"It depends if I get the animal with or without the fur, skin and meat on them. I de-face/de-skin the animal. I know that sounds kinda crazy. Then (I) boil them, changing the water often. I de-meat the skull/ bone, boil it some more, til I have a meatless/ skinless piece. Drying it ideally in sunlight, boil it some more and then in a bath it goes… hair peroxide works best about a 20vol with water. It can't be hydrogen peroxide from a drug store. I found this out by trial and error, I also may have read it somewhere. I also do hair so it works out perfect. (I'm not practicing hair right now, other then for friends.) After a long 36 hour or so soak, it's time for more drying, when the bone is no longer wet, I seal it with a clear kind of epoxies spray. (Then it's) ready for painting or paper mache. I style it out with swarovski crystals, crystals/rhinestones, eyelashes, colored paper, bright colors, etc… Each skull is totally different.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>BABY FOOD, THE 4505 WAY\u003c/strong>\u003cbr>\nSo far, Tanner has been out to eat with his parents to Hana, Starbelly, Tartine Bakery, and Delfina. For eating at home, this baby has meaty options:\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Cesalee:\u003c/strong> \"Tanner's 8 months old, and yes, we're looking into what kind of liver he'll be eating. I was thinking Fatted Calf liverwurst, it's to die for. Our 3-year-old niece loves it! She eats it with our chicharrones and doesn’t share. It's smoked with a little garlic and herbs so I haven't actually given it to Tanner yet. I bought some for the last two weeks to give to him and I've eaten all myself. We started buying it for our friend's son when he was about 10 months old.\u003c/p>\n\u003cp>We make all of Tanner's food. He gets fresh ground lamb from his Dad, fresh egg yolks, strawberries & bananas, pears, apples, avocado (his favorite) and yams. He's not a big fan of asparagus. Meat is our next step. I'm thinking liver mousse and pate is what I want to start making for him next.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>THE FOOD FAVORITES\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.biritemarket.com/\">Bi-Rite Market\u003c/a>\u003cbr>\n3639 18th Street (between Dolores Street and Guerrero Street) \u003ca href=\"http://maps.google.com/maps?oe=utf-8&client=firefox-a&rlz=1R1GGGL_en___US377&um=1&ie=UTF-8&q=bi-rite+market+sf+ca&fb=1&gl=us&hq=bi-rite+market&hnear=San+Francisco,+CA&cid=0,0,16741008033048840660&ei=uTMJTP27I4bYNZ6qpLYE&sa=X&oi=local_result&ct=image&resnum=1&ved=0CBcQnwIwAA\">Map\u003c/a>\u003cbr>\n(415) 241-9760\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Daily 9:00 am to 9:00 pm\u003cbr>\nClosed on Thanksgiving and Christmas Days.\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Ryan:\u003c/strong> \"The staff is so helpful. We love that. Sam is definitely an inspiration, in many different ways. The small businesses they support, and the selection that they have… it’s where you go.\" (Bi-Rite was one of the first to carry 4505's chicharrones)\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\u003cstrong>Cesalee:\u003c/strong> \"I shop here at a lot, I grab cheese, a free-range chicken for dinner to roast, a loaf of sweet baguette, ice cream from their creamery or whatever else I may need for the house.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://losjarritos.com/\">SanJalisco\u003c/a> (Formerly known as \u003cstrong>Los Jarritos\u003c/strong>)\u003cbr>\n901 S. Van Ness Avenue (between 20th Street and 21st Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=901+S.+Van+Ness+Avenue,+San+Francisco,+CA&sll=37.776142,-122.419882&sspn=0.039687,0.064888&ie=UTF8&hq=&hnear=901+S+Van+Ness+Ave,+San+Francisco,+California+94110&ll=37.758637,-122.416513&spn=0.010348,0.016222&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 648-8383\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Open daily from 8am to 10pm\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Ryan:\u003c/strong> \"I love Los Jarritos. The chicharrones con huevos. Anything there is spot on.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.pizzeriadelfina.com/\">Pizzeria Delfina\u003c/a>\u003cbr>\n3611 18th Street (between Dolores Street and Guerrero Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Pizzeria+Delfina&sll=37.0625,-95.677068&sspn=42.310334,66.445312&ie=UTF8&hq=Pizzeria+Delfina&hnear=&ll=37.788895,-122.431641&spn=0.082752,0.129776&z=13&iwloc=B\">Map\u003c/a>\u003cbr>\n(415) 437-6800\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday 5pm to 10pm\u003cbr>\nTuesday-Thursday 11:30am to 10pm\u003cbr>\nFriday 11:30am to 11pm\u003cbr>\nSaturday 12pm to 11pm\u003cbr>\nSunday 12pm to 10pm\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Cesalee:\u003c/strong> \"It's small, amazing food and I love the staff and the fact it's blocks away from the house it's bad either. Our normal order: Salsiccia pizza, special pizza usually one with an egg on it…., salad of, and if (it's) in season, the fries with eyes. Ryan will have a beer and Cesalee a glass of rosé.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.elixirsf.com/\">Elixir\u003c/a>\u003cbr>\n3200 16th Street (at Guerrero) \u003ca href=\"http://maps.google.com/maps?oe=utf-8&client=firefox-a&rlz=1R1GGGL_en___US377&um=1&ie=UTF-8&q=elixir+sf+ca&fb=1&gl=us&hq=elixir&hnear=San+Francisco,+CA&cid=0,0,16275878525210596052&ei=YD4JTK2sGIa-NrecmLYE&sa=X&oi=local_result&ct=image&resnum=1&ved=0CBcQnwIwAA\">Map\u003c/a>\u003cbr>\n(415) 552-1633\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday-Friday 3pm to 2am\u003cbr>\nSaturday 12pm to 2am\u003cbr>\nSunday 11am to 2am\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Ryan:\u003c/strong> \"Elixir is our neighborhood bar. They're always great to us. We started grilling there on Sundays; (grilled) all last year, in the summer.\"\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\u003cstrong>Cesalee:\u003c/strong> \"Usually it’s a beer and shot of bourbon whiskey for Ryan and vodka, soda for me.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.avedanos.com/\">Avedano's\u003c/a>\u003cbr>\n235 Cortland Avenue (at Bonview St.) \u003ca href=\"http://maps.google.com/maps?oe=utf-8&client=firefox-a&rlz=1R1GGGL_en___US377&um=1&ie=UTF-8&q=avedano%27s+sf&fb=1&gl=us&hq=avedano%27s&hnear=San+Francisco,+CA&cid=0,0,13904568804504899115&ei=f0AJTNHUNaOaMqG8-bUE&sa=X&oi=local_result&ct=image&resnum=1&ved=0CBMQnwIwAA\">Map\u003c/a>\u003cbr>\n(415) 285-MEAT\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday – Friday 11am to 8pm\u003cbr>\nSaturday 9am to 8pm\u003cbr>\nSunday 11am to 6pm\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Cesalee:\u003c/strong> \"I grab pasta or meat that we may not have at our own kitchen, or if I’m heading to a friends for a BBQ, I’ll stop here.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.hanajapanese.com/\">Hana Japanese Restaurant\u003c/a>\u003cbr>\n101 Golf Course Drive (near Double Tree Dr.) \u003ca href=\"http://maps.google.com/maps?oe=utf-8&client=firefox-a&rlz=1R1GGGL_en___US377&um=1&ie=UTF-8&q=hana+japanese+rohnert+park&fb=1&gl=us&hq=hana+japanese&hnear=Rohnert+Park,+CA&cid=0,0,13247332492203582013&ei=HUIJTMDyJoPcNoKP5LUE&sa=X&oi=local_result&ct=image&resnum=1&ved=0CBMQnwIwAA\">MapA\u003c/a>\u003cbr>\nRohnert Park, CA 94928\u003cbr>\n(707) 586-0270\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\nLunch: Monday - Saturday 11:30am to 2:30pm\u003cbr>\nDinner: Sunday - Thursday 5pm to 9pm, Friday & Saturday 5pm to 9:30pm\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Cesalee:\u003c/strong> \"Hands down, Hana Japanese Restaurant in Rohnert Park has the best sushi outside of Japan we’ve EVER had!!!! We’ve tried a lot of places. Sometimes we go for lunch and end up staying for dinner. It’s that good.\"\u003c/p>\u003c/blockquote>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.dynamodonut.com/\">Dynamo Donut & Coffee\u003c/a>\u003cbr>\n2760 24th Street (between Hampshire St. and York St.) \u003ca href=\"http://maps.google.com/maps?oe=utf-8&client=firefox-a&rlz=1R1GGGL_en___US377&um=1&ie=UTF-8&q=dynamo+donuts&fb=1&gl=us&hq=dynamo+donuts&hnear=United+States&cid=0,0,16258485217006911277&ei=RUMJTNGqIY72Mqn1-bUE&sa=X&oi=local_result&ct=image&resnum=1&ved=0CBMQnwIwAA\">Map\u003c/a>\u003cbr>\n(415) 920-1978\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Tuesday to Saturday 7am to 5pm\u003cbr>\n9am to 4pm Sunday\u003cbr>\nClosed Monday\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Cesalee\u003c/strong> names Dynamo Donuts as her guiltiest food pleasure, \"hands down. I can eat at least four in one sitting.\"\u003c/p>\u003c/blockquote>\n\n",
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"excerpt": "Ryan is the butcher/chef/teacher and front man of the 4505 venture, and his wife Cesalee does much of the administrative and logistical work. The two also have an eight month old son, named Tanner, who may soon try Fatted Calf liverwurst (more on that later). Cesalee & Ryan Farr answered \u003cem>Bay Area Bites\u003c/em> questions via email and phone interview. ",
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"title": "Farr Out! Bay Area Eats with Ryan and Cesalee Farr of 4505 Meats | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignleft size-full wp-image-14059\" title=\"Cesalee, Tanner, Ryan Farr\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/06/09nov.-673.jpg\" alt=\"Cesalee, Tanner, Ryan Farr\" width=\"240\" height=\"320\">San Francisco residents Ryan & Cesalee Farr are the self described \"Mission rat\" couple behind \u003ca href=\"http://www.4505meats.com/\">4505 Meats\u003c/a>, producer of popular meaty products as \u003ca href=\"http://www.4505meats.com/chicharrones/\">chicharrones\u003c/a> and Spicy ‘Zilla Dogs that buyers freely gobble at events and the company's Ferry Building booth. Working at the Ferry Building has its advantages; Cesalee said, \"We buy all of our vegetable, fruits, eggs, and crackers and any other goodie we may need here.\"\u003c/p>\n\u003cp>Ryan is the butcher/chef/teacher and front man of the 4505 venture, and his wife Cesalee does much of the administrative and logistical work. The two also have an eight month old son, named Tanner, who may soon try Fatted Calf liverwurst (more on that later). Cesalee & Ryan Farr answered \u003cem>Bay Area Bites\u003c/em> questions via email and phone interview. Comments have been edited and condensed for clarity.\u003c/p>\n\u003cp>\u003cstrong>THE WORK TOGETHER\u003c/strong>\u003cbr>\nCesalee Farr said, \"I run the (Ferry Building) Farmers market booth, work in the office. I try to take care of all details on outside events.\" She also manages \"the kitchen flow… you name it, I do it.\" If you book a spot for \u003ca href=\"http://www.4505meats.com/bestbyfarr/hands-on-butcher-classes/\">Ryan Farr's pig butcher classes\u003c/a> at \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a>, Cesalee is the one answering the phone, and processing credit card info. Her imprint can also be found on the the \u003ca href=\"http://www.facebook.com/group.php?v=wall&gid=260938620021\">4505 Facebook page\u003c/a>, which is regularly updated with market menu, product and class information. Her husband of nearly four years is the main chef, as Cesalee clarifies: \"I don't make sausage, but I don't mind getting my hands dirty. I help out if needed.\"\u003c/p>\n\u003cp>\u003cstrong>THE RELATIONSHIP AND MARRIAGE\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Cesalee:\u003c/strong> \"We met in Calistoga, which is my hometown. I moved home from school and we happened to be working at the same restaurant, \u003ca href=\"http://www.allseasonsnapavalley.net/\">All Seasons Bistro\u003c/a>. I was the front of the house, and he was back of the house. Our first date was skydiving. On the second date, Ryan picked me up with tomato dripping down the front of him. I was like 'this guy is weird' but he kept saying he 'never knew what a real tomato tasted like till then….' It’s been love ever since. That was 2002, 8 years together and we’ll be celebrating our 4 years wedding anniversary in August.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>DATE NIGHT\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Cesalee:\u003c/strong> \"Our house for date night has been the case a lot lately with us having a new baby and a crazy work schedule. We try to make it special, by having caviar & Champagne, but some nights it’s a roasted free range chicken and homemade beers from a friend.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>ON ART MADE FROM DEAD ANIMALS\u003c/strong>\u003cbr>\nRyan Farr mentioned that his wife makes and gifts bone/skull related art to friends and families. She makes her art from the bones and skulls of \"deer, cows, goat, lamb, rabbits. But mostly, I do pig skulls, since that's what we have most of…\" Each skull is individually handcrafted in San Francisco. (Email cesalee@yahoo.com for more information.)\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Cesalee:\u003c/strong> \"(The) skulls are sourced from local farms in the Northern California area. It's a small production of handcrafted skulls, bones and more. Created solely for my own passion, with my love for nature and science it all came together.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>THE ART PROCESS\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Cesalee:\u003c/strong> \"It depends if I get the animal with or without the fur, skin and meat on them. I de-face/de-skin the animal. I know that sounds kinda crazy. Then (I) boil them, changing the water often. I de-meat the skull/ bone, boil it some more, til I have a meatless/ skinless piece. Drying it ideally in sunlight, boil it some more and then in a bath it goes… hair peroxide works best about a 20vol with water. It can't be hydrogen peroxide from a drug store. I found this out by trial and error, I also may have read it somewhere. I also do hair so it works out perfect. (I'm not practicing hair right now, other then for friends.) After a long 36 hour or so soak, it's time for more drying, when the bone is no longer wet, I seal it with a clear kind of epoxies spray. (Then it's) ready for painting or paper mache. I style it out with swarovski crystals, crystals/rhinestones, eyelashes, colored paper, bright colors, etc… Each skull is totally different.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>BABY FOOD, THE 4505 WAY\u003c/strong>\u003cbr>\nSo far, Tanner has been out to eat with his parents to Hana, Starbelly, Tartine Bakery, and Delfina. For eating at home, this baby has meaty options:\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Cesalee:\u003c/strong> \"Tanner's 8 months old, and yes, we're looking into what kind of liver he'll be eating. I was thinking Fatted Calf liverwurst, it's to die for. Our 3-year-old niece loves it! She eats it with our chicharrones and doesn’t share. It's smoked with a little garlic and herbs so I haven't actually given it to Tanner yet. I bought some for the last two weeks to give to him and I've eaten all myself. We started buying it for our friend's son when he was about 10 months old.\u003c/p>\n\u003cp>We make all of Tanner's food. He gets fresh ground lamb from his Dad, fresh egg yolks, strawberries & bananas, pears, apples, avocado (his favorite) and yams. He's not a big fan of asparagus. Meat is our next step. I'm thinking liver mousse and pate is what I want to start making for him next.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>THE FOOD FAVORITES\u003c/strong>\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.biritemarket.com/\">Bi-Rite Market\u003c/a>\u003cbr>\n3639 18th Street (between Dolores Street and Guerrero Street) \u003ca href=\"http://maps.google.com/maps?oe=utf-8&client=firefox-a&rlz=1R1GGGL_en___US377&um=1&ie=UTF-8&q=bi-rite+market+sf+ca&fb=1&gl=us&hq=bi-rite+market&hnear=San+Francisco,+CA&cid=0,0,16741008033048840660&ei=uTMJTP27I4bYNZ6qpLYE&sa=X&oi=local_result&ct=image&resnum=1&ved=0CBcQnwIwAA\">Map\u003c/a>\u003cbr>\n(415) 241-9760\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Daily 9:00 am to 9:00 pm\u003cbr>\nClosed on Thanksgiving and Christmas Days.\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Ryan:\u003c/strong> \"The staff is so helpful. We love that. Sam is definitely an inspiration, in many different ways. The small businesses they support, and the selection that they have… it’s where you go.\" (Bi-Rite was one of the first to carry 4505's chicharrones)\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\u003cstrong>Cesalee:\u003c/strong> \"I shop here at a lot, I grab cheese, a free-range chicken for dinner to roast, a loaf of sweet baguette, ice cream from their creamery or whatever else I may need for the house.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://losjarritos.com/\">SanJalisco\u003c/a> (Formerly known as \u003cstrong>Los Jarritos\u003c/strong>)\u003cbr>\n901 S. Van Ness Avenue (between 20th Street and 21st Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=901+S.+Van+Ness+Avenue,+San+Francisco,+CA&sll=37.776142,-122.419882&sspn=0.039687,0.064888&ie=UTF8&hq=&hnear=901+S+Van+Ness+Ave,+San+Francisco,+California+94110&ll=37.758637,-122.416513&spn=0.010348,0.016222&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 648-8383\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Open daily from 8am to 10pm\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Ryan:\u003c/strong> \"I love Los Jarritos. The chicharrones con huevos. Anything there is spot on.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.pizzeriadelfina.com/\">Pizzeria Delfina\u003c/a>\u003cbr>\n3611 18th Street (between Dolores Street and Guerrero Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Pizzeria+Delfina&sll=37.0625,-95.677068&sspn=42.310334,66.445312&ie=UTF8&hq=Pizzeria+Delfina&hnear=&ll=37.788895,-122.431641&spn=0.082752,0.129776&z=13&iwloc=B\">Map\u003c/a>\u003cbr>\n(415) 437-6800\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday 5pm to 10pm\u003cbr>\nTuesday-Thursday 11:30am to 10pm\u003cbr>\nFriday 11:30am to 11pm\u003cbr>\nSaturday 12pm to 11pm\u003cbr>\nSunday 12pm to 10pm\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Cesalee:\u003c/strong> \"It's small, amazing food and I love the staff and the fact it's blocks away from the house it's bad either. Our normal order: Salsiccia pizza, special pizza usually one with an egg on it…., salad of, and if (it's) in season, the fries with eyes. Ryan will have a beer and Cesalee a glass of rosé.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.elixirsf.com/\">Elixir\u003c/a>\u003cbr>\n3200 16th Street (at Guerrero) \u003ca href=\"http://maps.google.com/maps?oe=utf-8&client=firefox-a&rlz=1R1GGGL_en___US377&um=1&ie=UTF-8&q=elixir+sf+ca&fb=1&gl=us&hq=elixir&hnear=San+Francisco,+CA&cid=0,0,16275878525210596052&ei=YD4JTK2sGIa-NrecmLYE&sa=X&oi=local_result&ct=image&resnum=1&ved=0CBcQnwIwAA\">Map\u003c/a>\u003cbr>\n(415) 552-1633\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday-Friday 3pm to 2am\u003cbr>\nSaturday 12pm to 2am\u003cbr>\nSunday 11am to 2am\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Ryan:\u003c/strong> \"Elixir is our neighborhood bar. They're always great to us. We started grilling there on Sundays; (grilled) all last year, in the summer.\"\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\u003cstrong>Cesalee:\u003c/strong> \"Usually it’s a beer and shot of bourbon whiskey for Ryan and vodka, soda for me.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.avedanos.com/\">Avedano's\u003c/a>\u003cbr>\n235 Cortland Avenue (at Bonview St.) \u003ca href=\"http://maps.google.com/maps?oe=utf-8&client=firefox-a&rlz=1R1GGGL_en___US377&um=1&ie=UTF-8&q=avedano%27s+sf&fb=1&gl=us&hq=avedano%27s&hnear=San+Francisco,+CA&cid=0,0,13904568804504899115&ei=f0AJTNHUNaOaMqG8-bUE&sa=X&oi=local_result&ct=image&resnum=1&ved=0CBMQnwIwAA\">Map\u003c/a>\u003cbr>\n(415) 285-MEAT\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Monday – Friday 11am to 8pm\u003cbr>\nSaturday 9am to 8pm\u003cbr>\nSunday 11am to 6pm\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Cesalee:\u003c/strong> \"I grab pasta or meat that we may not have at our own kitchen, or if I’m heading to a friends for a BBQ, I’ll stop here.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.hanajapanese.com/\">Hana Japanese Restaurant\u003c/a>\u003cbr>\n101 Golf Course Drive (near Double Tree Dr.) \u003ca href=\"http://maps.google.com/maps?oe=utf-8&client=firefox-a&rlz=1R1GGGL_en___US377&um=1&ie=UTF-8&q=hana+japanese+rohnert+park&fb=1&gl=us&hq=hana+japanese&hnear=Rohnert+Park,+CA&cid=0,0,13247332492203582013&ei=HUIJTMDyJoPcNoKP5LUE&sa=X&oi=local_result&ct=image&resnum=1&ved=0CBMQnwIwAA\">MapA\u003c/a>\u003cbr>\nRohnert Park, CA 94928\u003cbr>\n(707) 586-0270\u003cbr>\n\u003cstrong>Hours:\u003c/strong>\u003cbr>\nLunch: Monday - Saturday 11:30am to 2:30pm\u003cbr>\nDinner: Sunday - Thursday 5pm to 9pm, Friday & Saturday 5pm to 9:30pm\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Cesalee:\u003c/strong> \"Hands down, Hana Japanese Restaurant in Rohnert Park has the best sushi outside of Japan we’ve EVER had!!!! We’ve tried a lot of places. Sometimes we go for lunch and end up staying for dinner. It’s that good.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.dynamodonut.com/\">Dynamo Donut & Coffee\u003c/a>\u003cbr>\n2760 24th Street (between Hampshire St. and York St.) \u003ca href=\"http://maps.google.com/maps?oe=utf-8&client=firefox-a&rlz=1R1GGGL_en___US377&um=1&ie=UTF-8&q=dynamo+donuts&fb=1&gl=us&hq=dynamo+donuts&hnear=United+States&cid=0,0,16258485217006911277&ei=RUMJTNGqIY72Mqn1-bUE&sa=X&oi=local_result&ct=image&resnum=1&ved=0CBMQnwIwAA\">Map\u003c/a>\u003cbr>\n(415) 920-1978\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Tuesday to Saturday 7am to 5pm\u003cbr>\n9am to 4pm Sunday\u003cbr>\nClosed Monday\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Cesalee\u003c/strong> names Dynamo Donuts as her guiltiest food pleasure, \"hands down. I can eat at least four in one sitting.\"\u003c/p>\u003c/blockquote>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/pop-up500.jpg\" alt=\"Pop-up General Store\" title=\"Pop-up General Store\" width=\"500\" height=\"438\" class=\"alignnone size-full wp-image-13971\">\u003c/p>\n\u003cp>When I think of general stores, I imagine rough-hewn outposts in dusty mining towns swirling out of sepia-hued cowboy flicks -- places where grumbling codgers hawk dry goods, tools, soap, guns, and clothes to a small population of frontier folk. I'm a scholar of spaghetti (and spaghetti westerns), not by any stretch an expert on expressions of culture and community in isolated towns on the American Western front during the latter portion of the 19th century. Still, I imagine that those stores were places where people went to get the things they could not grow, raise, or make for themselves. And they were dependent on them, not just because they ferried along much-needed goods from faraway places, but because they acted as centers of community activity. Residents of a small town might go to the general store to buy flour and end up seeing each other, sharing stories, and bonding. By my amateurish reckoning, it's a pretty good example of community coming together naturally, face-to-face, materializing in a place where needs are met, back when needs couldn't be met anonymously via online shopping or a trip to a big-box retailer.\u003c/p>\n\u003cp>This is what I was thinking when, last Thursday, I read a San Francisco Chronicle food section \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2010/05/27/DDNM1DJT5B.DTL&type=food&tsp=1/\">story\u003c/a> about a \u003ca href=\"http://popupgeneralstore.blogspot.com/\">\"general store\"\u003c/a> popping up, not in some grim mud-slicked alley of \u003ca href=\"http://en.wikipedia.org/wiki/Deadwood_(TV_series)\">Deadwood\u003c/a>, but in Oakland, California -- urban epicenter for community-conscious adventures in sustainable food and agriculture. Every few weeks, a revolving cast of Chez Panisse and Eccolo vets set up shop and sell sausages, heat-and-serve entrees, fresh pastas, frozen pizza dough, jams, breads, and ice creams -- high-end convenience foods to stock fridges and freezers for quick dinners and easy lunches. In the piece, Chronicle writer Carol Ness draws parallels between this pop-up and the larger trend of which it is emblematic:\u003c/p>\n\u003cblockquote>\u003cp>\"The store is part of the new phenomenon of temporary eateries, farm stands and even one \"underground market\" that spring up here and there around the Bay Area, sometimes regularly in the same location, sometimes not.\"\u003c/p>\u003c/blockquote>\n\u003cp>Simultaneously, however, Ness makes an effort to set this new enterprise apart:\u003c/p>\n\u003cblockquote>\u003cp>\". . .[S]o far the Pop-Up General Store is one of a kind because its wares carry an exceptional pedigree: They're made with pristine ingredients -- Becker Lane pork, Soul Food Farm eggs, Riverdog produce -- by a dozen or so Bay Area chefs, almost all of whom cook or have cooked at Chez Panisse.\"\u003c/p>\u003c/blockquote>\n\u003cp>That pedigree, of course, comes at a price the average Oakland resident can't pay. As portrayed, the general store suggests a movable mini-Ferry Building, a stroller-clogged social scene for self-described \"foodies\" swooning over chicken confit and bags of freezer-ready heritage pork gyoza, not a place to do serious shopping. That doesn't necessarily bother me. Elite eating (and shopping) is an articulation of values. I rarely buy shoes, and cheerfully wear the few I own until they fall apart and literally flap off my feet -- all because I'm cheap and don't see the point in having more than a few pairs at a time. I won't, however, buy steaks at Foods Co. By calling their enterprise a \"general store\" though, founders Christopher Lee and Samin Nosrit (well-known East Bay chefs I first encountered reading through Novella Carpenter's \u003ca href=\"http://www.amazon.com/Farm-City-Education-Urban-Farmer/dp/1594202214/\">Farm City\u003c/a>) are actively trying to evoke the sort of life-sustaining community-generating apparatus that came to my mind the moment I saw Ness's headline -- all while selling boudin blanc for $14 a pound. While such a project might draw attention to certain sections of the community -- producers, chefs, growers -- and bring together others -- hungry food writers, people with money -- the vibe -- however delicious -- doesn't quite jive with the handle. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>When I traveled to Europe for the first time at age thirteen, I remembered what my French teacher had told me about shopping in Europe. The way she described it, there was a little store for everything you wanted. You went to a butcher for meat, a cheese shop for cheese, and a bakery for bread. Vegetables came from a produce store, wine from a wine shop. When my family cooked meals in the small Paris apartment we were renting for our week-long stay, we shopped in this manner, and while getting groceries took longer, I recall loving the process. The cheese-monger had a spotless white coat and an elegant way of severing off the tiny wedge you wanted from a big wax-covered wheel. While the fromagerie was cool, a wash of whites -- eggshell, cream, and snow -- the pâtisserie had a burnished, golden-brown sheen. It was warm and crowded, and I thought oddly of castles upon seeing the jutting spikes of baguettes and rows of pastries lining the windows like toasty battlements. Entering and then leaving these tiny, enveloping works became a weird kind of entertainment, one I cannot associate with shopping in the U.S., unless I'm squeezing through the aisles of Bi-Rite or visiting a farmers' market. Sometimes I wonder if the American culture of shopping -- going one place to get all things, whether it's Safeway or the Ferry Building -- is rooted what once was necessity for people settling at the edge of civilization. Given the choice, I would, naturally, prefer to one-stop-shop at a general store dishing up butternut squash ravioli than one pushing \u003ca href=\"http://en.wikipedia.org/wiki/Hardtack\">hardtack\u003c/a> and \u003ca href=\"http://en.wikipedia.org/wiki/Pemmican\">pemmican\u003c/a>. That would be fun. Nonetheless, the practical ethos of a general store has more in common with gas stations and corner bodegas selling batteries, bottled water, condoms, and medicine (along with porno magazines, booze, and cigarettes) than a D.I.Y. congregation of food-lovers and growers. Despite sourcing products from all over the world, they reflect what the community needs and desires. If only it were \u003ca href=\"http://en.wikipedia.org/wiki/Boudin\">boudin\u003c/a> blanc.\u003c/p>\n\n",
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"excerpt": "By calling their enterprise a \"general store\" though, founders Christopher Lee and Samin Nosrit (well-known East Bay chefs I first encountered reading through Novella Carpenter's \u003ca href=\"http://www.amazon.com/Farm-City-Education-Urban-Farmer/dp/1594202214/\">Farm City\u003c/a>) are actively trying to evoke the sort of life-sustaining community-generating apparatus that came to my mind the moment I saw Ness's headline -- while selling boudin blanc for $14 a pound. While such a project might draw attention to certain sections of the community -- producers, chefs, growers -- and bring together others -- hungry food writers, people with money -- the vibe -- however delicious -- doesn't quite jive with the handle. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/pop-up500.jpg\" alt=\"Pop-up General Store\" title=\"Pop-up General Store\" width=\"500\" height=\"438\" class=\"alignnone size-full wp-image-13971\">\u003c/p>\n\u003cp>When I think of general stores, I imagine rough-hewn outposts in dusty mining towns swirling out of sepia-hued cowboy flicks -- places where grumbling codgers hawk dry goods, tools, soap, guns, and clothes to a small population of frontier folk. I'm a scholar of spaghetti (and spaghetti westerns), not by any stretch an expert on expressions of culture and community in isolated towns on the American Western front during the latter portion of the 19th century. Still, I imagine that those stores were places where people went to get the things they could not grow, raise, or make for themselves. And they were dependent on them, not just because they ferried along much-needed goods from faraway places, but because they acted as centers of community activity. Residents of a small town might go to the general store to buy flour and end up seeing each other, sharing stories, and bonding. By my amateurish reckoning, it's a pretty good example of community coming together naturally, face-to-face, materializing in a place where needs are met, back when needs couldn't be met anonymously via online shopping or a trip to a big-box retailer.\u003c/p>\n\u003cp>This is what I was thinking when, last Thursday, I read a San Francisco Chronicle food section \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2010/05/27/DDNM1DJT5B.DTL&type=food&tsp=1/\">story\u003c/a> about a \u003ca href=\"http://popupgeneralstore.blogspot.com/\">\"general store\"\u003c/a> popping up, not in some grim mud-slicked alley of \u003ca href=\"http://en.wikipedia.org/wiki/Deadwood_(TV_series)\">Deadwood\u003c/a>, but in Oakland, California -- urban epicenter for community-conscious adventures in sustainable food and agriculture. Every few weeks, a revolving cast of Chez Panisse and Eccolo vets set up shop and sell sausages, heat-and-serve entrees, fresh pastas, frozen pizza dough, jams, breads, and ice creams -- high-end convenience foods to stock fridges and freezers for quick dinners and easy lunches. In the piece, Chronicle writer Carol Ness draws parallels between this pop-up and the larger trend of which it is emblematic:\u003c/p>\n\u003cblockquote>\u003cp>\"The store is part of the new phenomenon of temporary eateries, farm stands and even one \"underground market\" that spring up here and there around the Bay Area, sometimes regularly in the same location, sometimes not.\"\u003c/p>\u003c/blockquote>\n\u003cp>Simultaneously, however, Ness makes an effort to set this new enterprise apart:\u003c/p>\n\u003cblockquote>\u003cp>\". . .[S]o far the Pop-Up General Store is one of a kind because its wares carry an exceptional pedigree: They're made with pristine ingredients -- Becker Lane pork, Soul Food Farm eggs, Riverdog produce -- by a dozen or so Bay Area chefs, almost all of whom cook or have cooked at Chez Panisse.\"\u003c/p>\u003c/blockquote>\n\u003cp>That pedigree, of course, comes at a price the average Oakland resident can't pay. As portrayed, the general store suggests a movable mini-Ferry Building, a stroller-clogged social scene for self-described \"foodies\" swooning over chicken confit and bags of freezer-ready heritage pork gyoza, not a place to do serious shopping. That doesn't necessarily bother me. Elite eating (and shopping) is an articulation of values. I rarely buy shoes, and cheerfully wear the few I own until they fall apart and literally flap off my feet -- all because I'm cheap and don't see the point in having more than a few pairs at a time. I won't, however, buy steaks at Foods Co. By calling their enterprise a \"general store\" though, founders Christopher Lee and Samin Nosrit (well-known East Bay chefs I first encountered reading through Novella Carpenter's \u003ca href=\"http://www.amazon.com/Farm-City-Education-Urban-Farmer/dp/1594202214/\">Farm City\u003c/a>) are actively trying to evoke the sort of life-sustaining community-generating apparatus that came to my mind the moment I saw Ness's headline -- all while selling boudin blanc for $14 a pound. While such a project might draw attention to certain sections of the community -- producers, chefs, growers -- and bring together others -- hungry food writers, people with money -- the vibe -- however delicious -- doesn't quite jive with the handle. \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>When I traveled to Europe for the first time at age thirteen, I remembered what my French teacher had told me about shopping in Europe. The way she described it, there was a little store for everything you wanted. You went to a butcher for meat, a cheese shop for cheese, and a bakery for bread. Vegetables came from a produce store, wine from a wine shop. When my family cooked meals in the small Paris apartment we were renting for our week-long stay, we shopped in this manner, and while getting groceries took longer, I recall loving the process. The cheese-monger had a spotless white coat and an elegant way of severing off the tiny wedge you wanted from a big wax-covered wheel. While the fromagerie was cool, a wash of whites -- eggshell, cream, and snow -- the pâtisserie had a burnished, golden-brown sheen. It was warm and crowded, and I thought oddly of castles upon seeing the jutting spikes of baguettes and rows of pastries lining the windows like toasty battlements. Entering and then leaving these tiny, enveloping works became a weird kind of entertainment, one I cannot associate with shopping in the U.S., unless I'm squeezing through the aisles of Bi-Rite or visiting a farmers' market. Sometimes I wonder if the American culture of shopping -- going one place to get all things, whether it's Safeway or the Ferry Building -- is rooted what once was necessity for people settling at the edge of civilization. Given the choice, I would, naturally, prefer to one-stop-shop at a general store dishing up butternut squash ravioli than one pushing \u003ca href=\"http://en.wikipedia.org/wiki/Hardtack\">hardtack\u003c/a> and \u003ca href=\"http://en.wikipedia.org/wiki/Pemmican\">pemmican\u003c/a>. That would be fun. Nonetheless, the practical ethos of a general store has more in common with gas stations and corner bodegas selling batteries, bottled water, condoms, and medicine (along with porno magazines, booze, and cigarettes) than a D.I.Y. congregation of food-lovers and growers. Despite sourcing products from all over the world, they reflect what the community needs and desires. If only it were \u003ca href=\"http://en.wikipedia.org/wiki/Boudin\">boudin\u003c/a> blanc.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Death of the Cookbook, Greatly Exaggerated",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/cookbooks500a.jpg\" alt=\"old cookbooks\" title=\"old cookbooks\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-13571\">\u003cbr>\nI remember my first cookbook. It was \u003ca href=\"http://www.amazon.com/Thrill-Grill-Techniques-Down-Home-Barbecue/dp/0688088325\">Thrill of the Grill\u003c/a> by Massachusetts-based chef and barbecue enthusiast Chris Schlesinger and former Gourmet editor John Willoughby. I was eleven or so, on the verge of vegetarianism, yet strangely fixated on the primitive allure of pit cookery -- a notable early contradiction in a life that has seen many. Before long, I graduated to a Jenifer Lang-edited edition of \u003ca href=\"http://www.amazon.com/Larousse-Gastronomique-Jenifer-Lang/dp/0517570327\">Larousse Gastronomique\u003c/a>, Prosper Montagne's ancient and massive encyclopedia of (largely French) cooking techniques, traditions, and terms. I was learning French in school at the time, so dips through those thin, colorful, glossy pages dovetailed nicely with my foreign language studies. Other cookbooks followed -- \u003ca href=\"http://www.amazon.com/Rick-Baylesss-Mexican-Kitchen-World-Class/dp/0684800063\">Rick's Bayless's Mexican Kitchen\u003c/a>, \u003ca href=\"http://www.amazon.com/Silver-Palate-Cookbook-Julee-Rosso/dp/0894802046\">The Silver Palate Cookbook\u003c/a>, and, of course, \u003ca href=\"http://www.google.com/products/catalog?client=safari&rls=en&q=joy+of+cooking&oe=UTF-8&um=1&ie=UTF-8&cid=10306345517999601233&ei=QKXxS6KBHojWtgPwxo24Dw&sa=X&oi=product_catalog_result&ct=result&resnum=3&ved=0CC0Q8wIwAg#ps-sellers\">The Joy of Cooking\u003c/a>. When I was moving out -- either bound for school, or for San Francisco, I hinted that I wouldn't mind taking a few with me. The Larousse, my mom informed me, was outside the realm of possibility; the Bayless, on the other hand, was doable. \u003c/p>\n\u003cp>We form relationships with cookbooks, even magazines. We read them for enrichment and entertainment, and we also use them for a purpose -- to prepare specific dishes we're compelled to try cooking. When we learn how to cook something, the dish becomes part of our lives, and we carry the memory of making it along with the memory of enjoying it. I associate particular volumes in my collection with distinct periods of my life. When I was fifteen or so, an old, half-shredded copy of Charmaine Solomon's \u003ca href=\"http://www.amazon.com/Complete-Asian-Cookbook-Charmaine-Solomon/dp/0070596360/ref=tmm_hrd_title_0\">The Complete Asian Cookbook\u003c/a> intrigued me with vivid descriptions of unfamiliar cuisines and ingredients. Simultaneously, it vaguely repulsed me with its weirdly unappetizing photographs. A year ago, I constantly flipped through \u003ca href=\"http://www.amazon.com/Chez-Panisse-Vegetables-Alice-Waters/dp/0060171472\">Chez Panisse Vegetables\u003c/a>; three years earlier, I pored over the gorgeous \u003ca href=\"http://www.amazon.com/Silver-Spoon-Phaidon-Press/dp/0714845310\">Silver Spoon\u003c/a>, for the past 50 years, Italy's best-selling cookbook. My cookbooks -- some of them once my mom's, and a few of those perhaps her mother's as well -- are literally marked with the meals they enabled. Splashes of red and brown fleck a Marcella Hazan recipe for tomato sauce with mushrooms. The entire taco section of Mexican Kitchen looks like a grisly watercolor. They have been touched by hands and worn. Corners have been folded over; pen scribbles show that proportions have, for better or for worse, been adjusted. Someone I know writes the date next to a recipe when she's cooking from it, so she can look back at the book years later and see when she's cooked what. I usually try to sort that out by just dating the smudges. It's a field begging for an expert.\u003c/p>\n\u003cp>Current wisdom, however, holds that cookbooks are becoming obsolete. While food blogs and recipe-rich websites like \u003ca href=\"http://www.epicurious.com/\">Epicurious\u003c/a> have been around, relatively speaking, for ages, most web-savvy cooks -- skittish about the potential havoc erupting pots and mishandled cutlery are capable of causing -- balk at positioning their precious laptops too close to a rowdy kitchen fray. Enter the \u003ca href=\"http://store.apple.com/us/browse/home/shop_ipad/family/ipad?afid=p219%7CGOUS&cid=OAS-US-KWG-iPad-US\">iPad\u003c/a>. I should say from the outset that I will never get one. They look ridiculous, too large and unwieldy to be truly convenient, and too small for comfortable typing. I am biased against it, but I cannot help but believe a significant portion of my skepticism concerning the iPad stems from having absorbed and rejected most vehemently widespread allegations that it's destined to revolutionize the universe of cookbooks.\u003c/p>\n\u003cp>Articles and blog posts salivating over the possibilities the iPad poses are hard to miss. Summarizing more than a few of those I've read would take a while. In late April, Gizmodo editor Wilson Rothman ably broke down the app onslaught in a New York Times Diner's Journal \u003ca href=\"http://dinersjournal.blogs.nytimes.com/2010/04/21/cooking-tools-ipads-epicurious-vs-bigoven/\">column\u003c/a>, highlighting the best of what newly-minted iPad owners can expect from the warm plastic tablets: apps like Epicurious and BigOven brimming with grocery list-making functions and interactive aids paving the way for digital app-ified versions of seminal cookbooks.\u003c/p>\n\u003cp>While at least one person has proven enthusiastic enough to \u003ca href=\"http://mashable.com/2010/05/04/ipad-kitchen-cabinet/\">install an iPad in his kitchen cabinet\u003c/a>, app-mania drives me a little nuts -- and not just because I can't afford to spend half a grand on a gadget. I can't deny that it must be nice to cook with such a wealth of information at one's greasy fingertips, but there's something so temporary and soul-less about technology's ability to put reams of information into a very small space. I can draw an obvious parallel to collecting vinyl. I own an iPod shuffle I bought for $50 three years ago, but I still purchase vinyl records, and won't stop -- even though digital music is, at this point, practically free. As a matter of fact, I don't feel like I actually own an album unless I have it on vinyl. It's not simply a proprietary longing; without the actual record, music feels ephemeral to me, as if it might suddenly blow away. The comparison doesn't entirely hold up though: Vinyl records actually sound better than mp3s of the same songs, whereas a recipe's usefulness doesn't depend on its packaging, particularly when an iPad can call up ingredient profiles, recipes, and instructional videos with a few brisk clicks. The truth is usefulness doesn't really encompass the point of a cookbook. Like album art, a cookbook can be stylish, beautiful, and evocative -- something people want to display, cherish and share. Any publishers of cookbooks banking on digital downloads down the road shouldn't forget this.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If their cookbook lending library is any indication, the owners of the newish \u003ca href=\"http://www.localmissioneatery.com/library/cookbooks\">Local Mission Eatery\u003c/a>, on 24th St. near Folsom, probably feel the same way. For an annual fee of $35, members can borrow a book a week, providing they follow a highly generous set of \u003ca href=\"http://www.localmissioneatery.com/library/policies\">rules\u003c/a>. With titles like Ferran Adria's \u003ca href=\"http://www.amazon.com/Day-at-El-Bulli/dp/0714848832\">A Day at El Bulli\u003c/a>, Grant Achatz's \u003ca href=\"http://www.amazon.com/dp/1580089283\">Alinea\u003c/a>, and a multitude of Craig Claiborne volumes, \u003ca href=\"http://www.localmissioneatery.com/library/cookbooks\">possibilities\u003c/a> run the gamut from fanciful and fantastic to immensely practical. Importantly though, the library applies a dose of community consciousness to the cookbook form, emphasizing that the sharing of a valued text among members of a community makes for shared experiences too. It localizes and articulates a larger phenomenon. When you borrow a cookbook and cook a recipe, you're immediately tied to everyone else who cooks that recipe. Yes, there are apps for that too -- features that illuminate what people in close geographic proximity are cooking -- but those are poor substitutes for dripping sauce on the same page.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Two years ago, my girlfriend and I combined our cookbook collections and stacks of food magazines along with our books and records. Since leaving home, I've bought cookbooks of my own to supplement those pinched from the old homestead. Lately, I've bought some with my girlfriend too. In time, the collection will swell further, and the rows of books will require more shelves. Big, heavy cookbooks take up a lot of space. They don't blink, come to life, or talk to you. They're just cardboard and paper -- fusions of inanimate ingredients that readily fall apart and rot. Still, I imagine they'll still last longer than an iPad's hard-drive -- in every sense.\u003c/p>\n\n",
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"excerpt": "Current wisdom, however, holds that cookbooks are becoming obsolete. While food blogs and recipe-rich websites like Epicurious have been around, relatively speaking, for ages, most web-savvy cooks -- skittish about the potential havoc erupting pots and mishandled cutlery are capable of causing -- balk at positioning their precious laptops too close to a rowdy kitchen fray. Enter the iPad.",
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"title": "Death of the Cookbook, Greatly Exaggerated | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/cookbooks500a.jpg\" alt=\"old cookbooks\" title=\"old cookbooks\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-13571\">\u003cbr>\nI remember my first cookbook. It was \u003ca href=\"http://www.amazon.com/Thrill-Grill-Techniques-Down-Home-Barbecue/dp/0688088325\">Thrill of the Grill\u003c/a> by Massachusetts-based chef and barbecue enthusiast Chris Schlesinger and former Gourmet editor John Willoughby. I was eleven or so, on the verge of vegetarianism, yet strangely fixated on the primitive allure of pit cookery -- a notable early contradiction in a life that has seen many. Before long, I graduated to a Jenifer Lang-edited edition of \u003ca href=\"http://www.amazon.com/Larousse-Gastronomique-Jenifer-Lang/dp/0517570327\">Larousse Gastronomique\u003c/a>, Prosper Montagne's ancient and massive encyclopedia of (largely French) cooking techniques, traditions, and terms. I was learning French in school at the time, so dips through those thin, colorful, glossy pages dovetailed nicely with my foreign language studies. Other cookbooks followed -- \u003ca href=\"http://www.amazon.com/Rick-Baylesss-Mexican-Kitchen-World-Class/dp/0684800063\">Rick's Bayless's Mexican Kitchen\u003c/a>, \u003ca href=\"http://www.amazon.com/Silver-Palate-Cookbook-Julee-Rosso/dp/0894802046\">The Silver Palate Cookbook\u003c/a>, and, of course, \u003ca href=\"http://www.google.com/products/catalog?client=safari&rls=en&q=joy+of+cooking&oe=UTF-8&um=1&ie=UTF-8&cid=10306345517999601233&ei=QKXxS6KBHojWtgPwxo24Dw&sa=X&oi=product_catalog_result&ct=result&resnum=3&ved=0CC0Q8wIwAg#ps-sellers\">The Joy of Cooking\u003c/a>. When I was moving out -- either bound for school, or for San Francisco, I hinted that I wouldn't mind taking a few with me. The Larousse, my mom informed me, was outside the realm of possibility; the Bayless, on the other hand, was doable. \u003c/p>\n\u003cp>We form relationships with cookbooks, even magazines. We read them for enrichment and entertainment, and we also use them for a purpose -- to prepare specific dishes we're compelled to try cooking. When we learn how to cook something, the dish becomes part of our lives, and we carry the memory of making it along with the memory of enjoying it. I associate particular volumes in my collection with distinct periods of my life. When I was fifteen or so, an old, half-shredded copy of Charmaine Solomon's \u003ca href=\"http://www.amazon.com/Complete-Asian-Cookbook-Charmaine-Solomon/dp/0070596360/ref=tmm_hrd_title_0\">The Complete Asian Cookbook\u003c/a> intrigued me with vivid descriptions of unfamiliar cuisines and ingredients. Simultaneously, it vaguely repulsed me with its weirdly unappetizing photographs. A year ago, I constantly flipped through \u003ca href=\"http://www.amazon.com/Chez-Panisse-Vegetables-Alice-Waters/dp/0060171472\">Chez Panisse Vegetables\u003c/a>; three years earlier, I pored over the gorgeous \u003ca href=\"http://www.amazon.com/Silver-Spoon-Phaidon-Press/dp/0714845310\">Silver Spoon\u003c/a>, for the past 50 years, Italy's best-selling cookbook. My cookbooks -- some of them once my mom's, and a few of those perhaps her mother's as well -- are literally marked with the meals they enabled. Splashes of red and brown fleck a Marcella Hazan recipe for tomato sauce with mushrooms. The entire taco section of Mexican Kitchen looks like a grisly watercolor. They have been touched by hands and worn. Corners have been folded over; pen scribbles show that proportions have, for better or for worse, been adjusted. Someone I know writes the date next to a recipe when she's cooking from it, so she can look back at the book years later and see when she's cooked what. I usually try to sort that out by just dating the smudges. It's a field begging for an expert.\u003c/p>\n\u003cp>Current wisdom, however, holds that cookbooks are becoming obsolete. While food blogs and recipe-rich websites like \u003ca href=\"http://www.epicurious.com/\">Epicurious\u003c/a> have been around, relatively speaking, for ages, most web-savvy cooks -- skittish about the potential havoc erupting pots and mishandled cutlery are capable of causing -- balk at positioning their precious laptops too close to a rowdy kitchen fray. Enter the \u003ca href=\"http://store.apple.com/us/browse/home/shop_ipad/family/ipad?afid=p219%7CGOUS&cid=OAS-US-KWG-iPad-US\">iPad\u003c/a>. I should say from the outset that I will never get one. They look ridiculous, too large and unwieldy to be truly convenient, and too small for comfortable typing. I am biased against it, but I cannot help but believe a significant portion of my skepticism concerning the iPad stems from having absorbed and rejected most vehemently widespread allegations that it's destined to revolutionize the universe of cookbooks.\u003c/p>\n\u003cp>Articles and blog posts salivating over the possibilities the iPad poses are hard to miss. Summarizing more than a few of those I've read would take a while. In late April, Gizmodo editor Wilson Rothman ably broke down the app onslaught in a New York Times Diner's Journal \u003ca href=\"http://dinersjournal.blogs.nytimes.com/2010/04/21/cooking-tools-ipads-epicurious-vs-bigoven/\">column\u003c/a>, highlighting the best of what newly-minted iPad owners can expect from the warm plastic tablets: apps like Epicurious and BigOven brimming with grocery list-making functions and interactive aids paving the way for digital app-ified versions of seminal cookbooks.\u003c/p>\n\u003cp>While at least one person has proven enthusiastic enough to \u003ca href=\"http://mashable.com/2010/05/04/ipad-kitchen-cabinet/\">install an iPad in his kitchen cabinet\u003c/a>, app-mania drives me a little nuts -- and not just because I can't afford to spend half a grand on a gadget. I can't deny that it must be nice to cook with such a wealth of information at one's greasy fingertips, but there's something so temporary and soul-less about technology's ability to put reams of information into a very small space. I can draw an obvious parallel to collecting vinyl. I own an iPod shuffle I bought for $50 three years ago, but I still purchase vinyl records, and won't stop -- even though digital music is, at this point, practically free. As a matter of fact, I don't feel like I actually own an album unless I have it on vinyl. It's not simply a proprietary longing; without the actual record, music feels ephemeral to me, as if it might suddenly blow away. The comparison doesn't entirely hold up though: Vinyl records actually sound better than mp3s of the same songs, whereas a recipe's usefulness doesn't depend on its packaging, particularly when an iPad can call up ingredient profiles, recipes, and instructional videos with a few brisk clicks. The truth is usefulness doesn't really encompass the point of a cookbook. Like album art, a cookbook can be stylish, beautiful, and evocative -- something people want to display, cherish and share. Any publishers of cookbooks banking on digital downloads down the road shouldn't forget this.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If their cookbook lending library is any indication, the owners of the newish \u003ca href=\"http://www.localmissioneatery.com/library/cookbooks\">Local Mission Eatery\u003c/a>, on 24th St. near Folsom, probably feel the same way. For an annual fee of $35, members can borrow a book a week, providing they follow a highly generous set of \u003ca href=\"http://www.localmissioneatery.com/library/policies\">rules\u003c/a>. With titles like Ferran Adria's \u003ca href=\"http://www.amazon.com/Day-at-El-Bulli/dp/0714848832\">A Day at El Bulli\u003c/a>, Grant Achatz's \u003ca href=\"http://www.amazon.com/dp/1580089283\">Alinea\u003c/a>, and a multitude of Craig Claiborne volumes, \u003ca href=\"http://www.localmissioneatery.com/library/cookbooks\">possibilities\u003c/a> run the gamut from fanciful and fantastic to immensely practical. Importantly though, the library applies a dose of community consciousness to the cookbook form, emphasizing that the sharing of a valued text among members of a community makes for shared experiences too. It localizes and articulates a larger phenomenon. When you borrow a cookbook and cook a recipe, you're immediately tied to everyone else who cooks that recipe. Yes, there are apps for that too -- features that illuminate what people in close geographic proximity are cooking -- but those are poor substitutes for dripping sauce on the same page.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Two years ago, my girlfriend and I combined our cookbook collections and stacks of food magazines along with our books and records. Since leaving home, I've bought cookbooks of my own to supplement those pinched from the old homestead. Lately, I've bought some with my girlfriend too. In time, the collection will swell further, and the rows of books will require more shelves. Big, heavy cookbooks take up a lot of space. They don't blink, come to life, or talk to you. They're just cardboard and paper -- fusions of inanimate ingredients that readily fall apart and rot. Still, I imagine they'll still last longer than an iPad's hard-drive -- in every sense.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Chocolate that Will Change You",
"title": "Chocolate that Will Change You",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/bubwrap.jpg\" alt=\"Bubble Wrap Chocolates\" title=\"Bubble Wrap Chocolates\" width=\"500\" height=\"454\" class=\"alignnone size-full wp-image-13147\">\u003cbr>\n\u003cem>Bubble Wrap Chocolate at Delessio Market\u003c/em>\u003c/p>\n\u003cp>At this point in time, it's probably becoming clear that I have a sweet tooth the size of Texas. I really love artisan ice cream, buttery pastries, a simple chocolate chip cookie -- and of course, chocolate. While I don't dabble with chocolate that contains lots of fillers or funky ingredients, for the most part I'll eat pretty much anything. From Ritter Sport Bars to Trader Joe's dark chocolate to an occasional Toblerone, my apartment is like a rotating door of chocolate consumption. I buy new bars and somehow they magically disappear. \u003c/p>\n\u003cp>But lately, I've discovered three new small-batch companies that are so special I've actually been savoring them. Yes, they've lasted for more than a day--even two, actually. I've fallen hard for each of these treats and I'm excited to take a moment to share them with you. \u003c/p>\n\u003cp>\u003cstrong>Bubble-Wrap Chocolate from Delessio Market\u003c/strong>\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/bubblewrap.jpg\" alt=\"bubble wrap chocolate\" title=\"bubble wrap chocolate\" width=\"500\" height=\"295\" class=\"alignnone size-full wp-image-13152\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.delessiomarket.com/\">Delessio Bakery\u003c/a> is attached to \u003ca href=\"http://www.fallettifoods.com/\">Falletti Foods\u003c/a>. This is my neighborhood market although it's not the kind of spot where you do all of your grocery shopping; it's the perfect place to pop in for a quick bottle of wine, some fruit for your morning cereal or some pasta for dinner. However, I often find myself at Delessio Bakery for one of their lovely mini cupcakes or for a piece of bubble-wrap chocolate. Yes, I'll admit it: I first bought it because it was kind of a novelty and I haven't outgrown my love for stomping on bubble wrap and annoying friends and family near and far. But after the novelty wore off, I realized this is some darn good chocolate. They start with \u003ca href=\"http://new.felchlin.com/\">Felchin\u003c/a> Swiss chocolate and melt it down, temper it, and then pour and cool it over a bubble wrap. They add in simple spices or inclusions chosen wisely so as not to mask the true flavor of the chocolate. While I generally prefer dark chocolate, the milk chocolate with macadamia nut brittle is amazing. And the bittersweet with cocoa nibs is a classic at my place. Delessio is remodeling this week and it's a little chaotic in there--but thankfully they've put the bubble-wrap in plain sight right by the entrance. In my opinion, this is really where it should always remain. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Hooker's Sweet Treats\u003c/strong>\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/hooker1.jpg\" alt=\"hooker's salted caramels\" title=\"hooker's salted caramels\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13155\">\u003cbr>\nI can't stop talking about these salted caramels. I know, I know. Maybe you feel like you're 'salted caramel-ed' out--we've certainly seen restaurants and bakeries all around the city grabbing a piece of the trend. But David \"Hooker\" Williams is here to stay with his \u003ca href=\"http://hookerssweettreats.com/\">Hooker's Sweet Treats\u003c/a>, trend or not. You haven't tried a rich, buttery, complex salted caramel until you've tried one of his treats. The caramels are enrobed in 72 percent bittersweet chocolate and sprinkled with smokey Welsh sea salt. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/hooker2.jpg\" alt=\"hooker's salted caramels\" title=\"hooker's salted caramels\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13156\">\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/hooker31.jpg\" alt=\"A Caramel Bite\" title=\"A Caramel Bite\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13157\">\u003cbr>\nThey're packaged in a sweet craft box and currently you can only get them at two spots in town: \u003ca href=\"http://sightglasscoffee.com/\">Sightglass Coffee\u003c/a> and \u003ca href=\"http://theperishtrust.com/\">The Perish Trust\u003c/a>. But the Gods are in our favor on this one and Williams is slated to open his storefront at 442 Hyde (Between Ellis and O'Farrell) sometime this month. In addition to his infamous caramels, he'll also stock the caramel corn that has started to earn a following, and a few other treats such as Bread Pudding. For now, I'm hoofing it over to the Perish Trust and crossing my fingers they'll be in stock. Then I'm savoring each one slowly. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>ChocoVivo\u003c/strong>\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/choco.jpg\" alt=\"choco vivo\" title=\"choco vivo\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13158\">\u003cbr>\nBased out of Southern California, \u003ca href=\"http://www.ilivechocolate.com/\">ChocoVivo \u003c/a>is doing really cool things with chocolate. This is another company that I can't stop talking about. The first word that comes to mind in describing this chocolate to friends is \"rustic.\" It's stone-ground (how the Mayans used to do it over 2000 years ago), untempered (the process that makes chocolate shiny and pretty), and contains very few ingredients. On their website, they note: \"“We eat whole fruits and vegetables, why not whole bean chocolate?” It's a good point. Next time you're at the market, take a look at the label of your favorite chocolate bar. I'd be willing to guess it has many more ingredients than you would've thought. My favorite ChocoVivo bar is the Almonds and Sea Salt and the ingredient list reads: cacao Nibs, dry roasted almonds, unrefined cane sugar, salt. That's it. Simple. Tasty. You'll be talking about this chocolate, too. I guarantee it. \u003c/p>\n\n",
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"excerpt": "From rustic to misshapen to downright delicious, Megan Gordon shares her three new favorite chocolate discoveries. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/bubwrap.jpg\" alt=\"Bubble Wrap Chocolates\" title=\"Bubble Wrap Chocolates\" width=\"500\" height=\"454\" class=\"alignnone size-full wp-image-13147\">\u003cbr>\n\u003cem>Bubble Wrap Chocolate at Delessio Market\u003c/em>\u003c/p>\n\u003cp>At this point in time, it's probably becoming clear that I have a sweet tooth the size of Texas. I really love artisan ice cream, buttery pastries, a simple chocolate chip cookie -- and of course, chocolate. While I don't dabble with chocolate that contains lots of fillers or funky ingredients, for the most part I'll eat pretty much anything. From Ritter Sport Bars to Trader Joe's dark chocolate to an occasional Toblerone, my apartment is like a rotating door of chocolate consumption. I buy new bars and somehow they magically disappear. \u003c/p>\n\u003cp>But lately, I've discovered three new small-batch companies that are so special I've actually been savoring them. Yes, they've lasted for more than a day--even two, actually. I've fallen hard for each of these treats and I'm excited to take a moment to share them with you. \u003c/p>\n\u003cp>\u003cstrong>Bubble-Wrap Chocolate from Delessio Market\u003c/strong>\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/bubblewrap.jpg\" alt=\"bubble wrap chocolate\" title=\"bubble wrap chocolate\" width=\"500\" height=\"295\" class=\"alignnone size-full wp-image-13152\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.delessiomarket.com/\">Delessio Bakery\u003c/a> is attached to \u003ca href=\"http://www.fallettifoods.com/\">Falletti Foods\u003c/a>. This is my neighborhood market although it's not the kind of spot where you do all of your grocery shopping; it's the perfect place to pop in for a quick bottle of wine, some fruit for your morning cereal or some pasta for dinner. However, I often find myself at Delessio Bakery for one of their lovely mini cupcakes or for a piece of bubble-wrap chocolate. Yes, I'll admit it: I first bought it because it was kind of a novelty and I haven't outgrown my love for stomping on bubble wrap and annoying friends and family near and far. But after the novelty wore off, I realized this is some darn good chocolate. They start with \u003ca href=\"http://new.felchlin.com/\">Felchin\u003c/a> Swiss chocolate and melt it down, temper it, and then pour and cool it over a bubble wrap. They add in simple spices or inclusions chosen wisely so as not to mask the true flavor of the chocolate. While I generally prefer dark chocolate, the milk chocolate with macadamia nut brittle is amazing. And the bittersweet with cocoa nibs is a classic at my place. Delessio is remodeling this week and it's a little chaotic in there--but thankfully they've put the bubble-wrap in plain sight right by the entrance. In my opinion, this is really where it should always remain. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Hooker's Sweet Treats\u003c/strong>\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/hooker1.jpg\" alt=\"hooker's salted caramels\" title=\"hooker's salted caramels\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13155\">\u003cbr>\nI can't stop talking about these salted caramels. I know, I know. Maybe you feel like you're 'salted caramel-ed' out--we've certainly seen restaurants and bakeries all around the city grabbing a piece of the trend. But David \"Hooker\" Williams is here to stay with his \u003ca href=\"http://hookerssweettreats.com/\">Hooker's Sweet Treats\u003c/a>, trend or not. You haven't tried a rich, buttery, complex salted caramel until you've tried one of his treats. The caramels are enrobed in 72 percent bittersweet chocolate and sprinkled with smokey Welsh sea salt. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/hooker2.jpg\" alt=\"hooker's salted caramels\" title=\"hooker's salted caramels\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13156\">\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/hooker31.jpg\" alt=\"A Caramel Bite\" title=\"A Caramel Bite\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13157\">\u003cbr>\nThey're packaged in a sweet craft box and currently you can only get them at two spots in town: \u003ca href=\"http://sightglasscoffee.com/\">Sightglass Coffee\u003c/a> and \u003ca href=\"http://theperishtrust.com/\">The Perish Trust\u003c/a>. But the Gods are in our favor on this one and Williams is slated to open his storefront at 442 Hyde (Between Ellis and O'Farrell) sometime this month. In addition to his infamous caramels, he'll also stock the caramel corn that has started to earn a following, and a few other treats such as Bread Pudding. For now, I'm hoofing it over to the Perish Trust and crossing my fingers they'll be in stock. Then I'm savoring each one slowly. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>ChocoVivo\u003c/strong>\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/choco.jpg\" alt=\"choco vivo\" title=\"choco vivo\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-13158\">\u003cbr>\nBased out of Southern California, \u003ca href=\"http://www.ilivechocolate.com/\">ChocoVivo \u003c/a>is doing really cool things with chocolate. This is another company that I can't stop talking about. The first word that comes to mind in describing this chocolate to friends is \"rustic.\" It's stone-ground (how the Mayans used to do it over 2000 years ago), untempered (the process that makes chocolate shiny and pretty), and contains very few ingredients. On their website, they note: \"“We eat whole fruits and vegetables, why not whole bean chocolate?” It's a good point. Next time you're at the market, take a look at the label of your favorite chocolate bar. I'd be willing to guess it has many more ingredients than you would've thought. My favorite ChocoVivo bar is the Almonds and Sea Salt and the ingredient list reads: cacao Nibs, dry roasted almonds, unrefined cane sugar, salt. That's it. Simple. Tasty. You'll be talking about this chocolate, too. I guarantee it. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Urban Chef Report: Craig Stoll's Favorite Bay Area Eats",
"title": "Urban Chef Report: Craig Stoll's Favorite Bay Area Eats",
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"content": "\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_13091\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/craig-stoll1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/craig-stoll1.jpg\" alt=\"Chef Craig Stoll. Photo by Eric Wolfinger\" title=\"Chef Craig Stoll. Photo by Eric Wolfinger\" width=\"300\" height=\"450\" class=\"size-full wp-image-13091\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Craig Stoll. Photo by Eric Wolfinger\u003c/figcaption>\u003c/figure>\n\u003cp>Where does Craig Stoll like to shop and eat in the Bay Area? Stoll cued Bay Area Bites into his top picks via a recent email interview. He is the chef-owner of \u003ca href=\"http://www.delfinasf.com/\">Delfina\u003c/a> and Delfina Pizzeria(s), a growing mini-empire of San Francisco based Italian restaurants. He and his wife Annie Stoll live in the Mission in San Francisco with their eight year old daughter, Lucy. Stoll said, \u003c/p>\n\u003cblockquote>\u003cp>\"(We) love to be part of the neighborhood in which we work and own a business and where most of our staff live.\" He added that as a family unit, the Stolls like to hang out at home \"when we can find the time,\" and that \"family dinner is the best.\"\u003c/p>\u003c/blockquote>\n\u003cp>Speculation on the Stolls next restaurant venture continues to fuel the chatter; and the Twitterverse went into high alert mode when \u003ca href=\"http://twitter.com/CraigStoll/status/11541154037\">Craig tweeted\u003c/a> \u003cem>\"Waitin here at SFO for our flight to Mexico for a little R&D...Did I say that? I meant R&R\"\u003c/em> on April 3rd. It was later revealed on various outlets that the Stolls are definitely taking over the Ramblas space on Valencia, for what may be a Roman food concept, expected to open in late spring or early this summer. \u003c/p>\n\u003cp>The Stolls opened Delfina together in 1998, and have attracted prime time crowds, as well as later adding two Delfina Pizzeria locations. Chances of getting a coveted sidewalk table or even parking spot in front of the 18th Street Delfina Pizzeria vary wildly, but the promise of a gourmet Napoletana (tomato, anchovies, capers, hot peppers, olives, and oregano) pizza pie with a side of greens in a Insalata Tricolore salad with Grana Padano cheese generally make it a worth the effort. If you can't afford that trip to Rome or the East Coast, this is a nice staycation meal City option. The service and Italian fare are a combined effort for the couple, with Craig running the food and kitchen operations and Annie handling everything else. This blogger does occasional catering for Bi-Rite Market, and prepped with some of Stoll's cooks for the \u003ca href=\"http://jalapeno.typepad.com/my_weblog/2008/09/18th-street-block-party-this-saturday-afternoon.html\">18th Street Block Party in 2008\u003c/a>. \u003c/p>\n\u003cp>Here are Craig Stoll's picks for where to shop and eat. His main source for food may be the one with the easiest access. Stoll confessed that \u003cem>\"I often shop out of the walk-in cooler at Delfina,\"\u003c/em> which sounds like as good a FIFO (first in, first out) inventory system as any. Stoll's comments have been edited for content and brevity.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Shopping Spots:\u003c/strong> Bi-Rite & La Palma.\u003c/p>\n\u003cp>\u003ca href=\"http://www.biritemarket.com/\">Bi-Rite Market\u003c/a>\u003cbr>\n3639 18th Street (between Dolores Street and Guerrero Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Bi-Rite+Market,+San+Francisco,+CA&sll=37.772354,-122.425622&sspn=0.07273,0.134068&ie=UTF8&hq=Bi-Rite+Market,&hnear=San+Francisco,+CA&ll=37.764065,-122.424688&spn=0.036369,0.067034&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 241-9760\u003cbr>\nHours: Daily 9:00 am to 9:00 pm\u003cbr>\nClosed on Thanksgiving and Christmas Days.\u003c/p>\n\u003cblockquote>\u003cp>Stoll: \"Unbelievably vibrant. Best market anywhere-across the board; meat, fish and produce. (It's) constantly evolving, improving, expanding. (I’m) always blown away.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.lapalmasf.com/\">La Palma\u003c/a>\u003cbr>\n 2884 24th Street (between Florida Street and Bryant Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=La+Palma,+San+Francisco,+CA&sll=37.777499,-122.435246&sspn=0.036362,0.067034&ie=UTF8&hq=La+Palma,&hnear=San+Francisco,+CA&z=13&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 647-1500\u003cbr>\nHours: Monday - Saturday 8am to 6pm\u003cbr>\nSunday 8am to 5pm\u003c/p>\n\u003cblockquote>\u003cp>Stoll: \"We live down the street and stop in for ingredients or prepared food.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>Eating Spots:\u003c/strong> Thep Phenom, Bistro Aix, (Anonymous) Mission Taco Trucks, Swan Oyster Depot, Nopa and Nopalito, Out the Door, Sunflower, Saigon Sandwich, Limon Rotisserie, Spruce and Zuni.\u003c/p>\n\u003cp>\u003ca href=\"http://www.thepphanom.com/ThepPhanom.html\">Thep Phanom\u003c/a>\u003cbr>\n400 Waller Street (at Fillmore Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Thep+Phanom,+San+Francisco,+CA&sll=37.764065,-122.424688&sspn=0.036369,0.067034&ie=UTF8&hq=Thep+Phanom,&hnear=San+Francisco,+CA&ll=37.772513,-122.43031&spn=0.018182,0.033517&z=15&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 431-2526\u003cbr>\nHours: Daily 5:30pm to 10:30 pm\u003c/p>\n\u003cblockquote>\u003cp>Stoll: \"When we come back from a family trip we always go to Thep Phanom or Bistro Aix. We have a taco truck at either end of our block. (I) don't want to admit how often I eat there.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.bistroaix.com/\">Bistro Aix\u003c/a>\u003cbr>\n3340 Steiner Street (between Chestnut Street and Lombard Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Bistro+Aix,+San+Francisco,+CA&sll=37.772513,-122.43031&sspn=0.018182,0.033517&ie=UTF8&hq=Bistro+Aix,&hnear=San+Francisco,+CA&ll=37.80558,-122.437477&spn=0.072697,0.134068&z=13&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 202-0100\u003cbr>\nHours: Monday - Thursday 6:30pm to 10pm\u003cbr>\nFriday - Saturday 5:30pm to 11pm\u003cbr>\nSunday 5:30pm to 9:30pm\u003c/p>\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>\nHours: Monday - Saturday 8am to 5:30pm\u003c/p>\n\u003cblockquote>\u003cp>Stoll: Swan Oyster Depot is \"classic and timeless, irony-free.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://nopasf.com/about/\">Nopa\u003c/a>\u003cbr>\n 560 Divisadero Street (at Hayes Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Nopa+restaurant,+San+Francisco,+CA&sll=37.773971,-122.446017&sspn=0.01903,0.033517&g=Nopa,+San+Francisco,+CA&ie=UTF8&hq=Nopa+restaurant,&hnear=San+Francisco,+CA&ll=37.777499,-122.435246&spn=0.036362,0.067034&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 864-8643\u003cbr>\nHours: Monday - Sunday 6pm to close \u003c/p>\n\u003cp>\u003ca href=\"http://www.nopalitosf.com/\">Nopalito\u003c/a>\u003cbr>\n306 Broderick Street (between Oak Street and Fell Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Nopa+restaurant,+San+Francisco,+CA&sll=37.773971,-122.446017&sspn=0.01903,0.033517&g=Nopa,+San+Francisco,+CA&ie=UTF8&hq=Nopa+restaurant,&hnear=San+Francisco,+CA&ll=37.777499,-122.435246&spn=0.038058,0.067034&z=14&iwloc=C\">Map\u003c/a>\u003cbr>\n(415) 437-0303\u003cbr>\nHours: Monday - Sunday 11am to 10pm\u003c/p>\n\u003cp>\u003ca href=\"http://www.outthedoors.com/\">Out the Door Ferry Building\u003c/a>\u003cbr>\n1 Ferry Building (Stall #5) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Out+the+Door+Ferry+Building+San+Francisco,+CA&sll=37.793033,-122.420912&sspn=0.03805,0.067034&ie=UTF8&hq=Out+the+Door&hnear=Ferry+Building,+San+Francisco,+CA+94111&ll=37.798866,-122.393703&spn=0.036352,0.067034&z=14&iwloc=B\">Map\u003c/a>\u003cbr>\n(415) 321-3740\u003cbr>\nHours: Monday – Saturday 10:30am to 6pm\u003cbr>\nClosed Sunday \u003c/p>\n\u003cblockquote>\u003cp>Stoll: \"Daughter Lucy is a pho/spring roll fanatic. (We go to) Out the Door, (or) Sunflower in a pinch.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.sunflower-restaurant.com/\">Sunflower\u003c/a>\u003cbr>\n3111 16th Street (at Valencia Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Sunflower+Cafe,+San+Francisco,+CA&sll=37.798866,-122.393703&sspn=0.036352,0.067034&ie=UTF8&hq=Sunflower+Cafe,&hnear=San+Francisco,+CA&ll=37.775532,-122.415934&spn=0.036363,0.067034&z=14&iwloc=B\">Map\u003c/a>\u003cbr>\n(415) 626-5022\u003cbr>\nHours: Monday - Friday 11:30am to close\u003cbr>\nSaturday - Sunday 12:30pm to close\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/saigon-sandwich-san-francisco\">Saigon Sandwich\u003c/a>\u003cbr>\n560 Larkin Street (between Eddy Street and Turk Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Saigon+Sandwich+Shop,+San+Francisco,+CA&sll=37.775532,-122.415934&sspn=0.036363,0.067034&ie=UTF8&hq=Saigon+Sandwich+Shop,&hnear=San+Francisco,+CA&ll=37.782655,-122.349243&spn=0.145439,0.268135&z=12&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 474-5698\u003cbr>\nHours: Monday - Saturday 6am to 6pm\u003cbr>\nSunday 7am to 5pm\u003c/p>\n\u003cblockquote>\u003cp>Stoll: \"(I go to) Saigon Sandwich whenever I can.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.limonrotisserie.com/\">Limon Rotisserie\u003c/a>\u003cbr>\n1001 S. Van Ness Street (between 21st Street and 22nd Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Limon+Rotisserie,+San+Francisco,+CA&sll=37.782655,-122.349243&sspn=0.145439,0.268135&ie=UTF8&hq=Limon+Rotisserie,&hnear=San+Francisco,+CA&ll=37.762301,-122.416363&spn=0.07274,0.134068&z=13&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 821-2134\u003cbr>\nHours: Sunday - Thursday 12pm to 10pm\u003cbr>\nFriday - Saturday 12:30pm to 10:30pm\u003c/p>\n\u003cblockquote>\u003cp>Stoll: \"(We get) take out from Limon Rotisserie.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.sprucesf.com/\">Spruce\u003c/a>\u003cbr>\n3640 Sacramento Street (between Locust Street and Spruce Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Spruce+Restaurant,+San+Francisco,+CA&sll=37.784995,-122.453742&sspn=0.019027,0.033517&g=San+Francisco+CA+near+Spruce+Street,+San+Francisco,+CA&ie=UTF8&hq=Spruce+Restaurant,&hnear=San+Francisco,+CA&ll=37.792829,-122.452755&spn=0.07271,0.134068&z=13&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 931-5100\u003cbr>\nHours: Monday - Friday 11:30am to 2:30 pm\u003cbr>\nMonday – Thursday & Sunday 5pm to 10 pm\u003cbr>\nFriday - Sunday 5pm to 11pm\u003c/p>\n\u003cblockquote>\u003cp>For date night, the Stolls go to \"Spruce when we want to feel coddled. Zuni's up the street. We always have a list of new places we want to try.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\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?f=q&source=s_q&hl=en&geocode=&q=Zuni+Caf%C3%A9,+San+Francisco,+CA&sll=37.792829,-122.452755&sspn=0.07271,0.134068&ie=UTF8&hq=Zuni+Caf%C3%A9,&hnear=San+Francisco,+CA&ll=37.774327,-122.421384&spn=0.009091,0.016758&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 553-2522\u003cbr>\nHours: Tuesday, Wednesday, Thursday 11:30 am to 11 pm\u003cbr>\nFriday and Saturday 11:30 am to midnight\u003cbr>\nSunday 11:00 am to 11:00 pm | Closed Monday\u003c/p>\n\n",
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"excerpt": "Where does Craig Stoll like to shop and eat in the Bay Area? Stoll cued Bay Area Bites into his top picks via a recent email interview. He is the chef-owner of Delfina and Delfina Pizzeria(s), a growing mini-empire of San Francisco based Italian restaurants. ",
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"description": "Where does Craig Stoll like to shop and eat in the Bay Area? Stoll cued Bay Area Bites into his top picks via a recent email interview. He is the chef-owner of Delfina and Delfina Pizzeria(s), a growing mini-empire of San Francisco based Italian restaurants. ",
"title": "Urban Chef Report: Craig Stoll's Favorite Bay Area Eats | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_13091\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/craig-stoll1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/05/craig-stoll1.jpg\" alt=\"Chef Craig Stoll. Photo by Eric Wolfinger\" title=\"Chef Craig Stoll. Photo by Eric Wolfinger\" width=\"300\" height=\"450\" class=\"size-full wp-image-13091\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Craig Stoll. Photo by Eric Wolfinger\u003c/figcaption>\u003c/figure>\n\u003cp>Where does Craig Stoll like to shop and eat in the Bay Area? Stoll cued Bay Area Bites into his top picks via a recent email interview. He is the chef-owner of \u003ca href=\"http://www.delfinasf.com/\">Delfina\u003c/a> and Delfina Pizzeria(s), a growing mini-empire of San Francisco based Italian restaurants. He and his wife Annie Stoll live in the Mission in San Francisco with their eight year old daughter, Lucy. Stoll said, \u003c/p>\n\u003cblockquote>\u003cp>\"(We) love to be part of the neighborhood in which we work and own a business and where most of our staff live.\" He added that as a family unit, the Stolls like to hang out at home \"when we can find the time,\" and that \"family dinner is the best.\"\u003c/p>\u003c/blockquote>\n\u003cp>Speculation on the Stolls next restaurant venture continues to fuel the chatter; and the Twitterverse went into high alert mode when \u003ca href=\"http://twitter.com/CraigStoll/status/11541154037\">Craig tweeted\u003c/a> \u003cem>\"Waitin here at SFO for our flight to Mexico for a little R&D...Did I say that? I meant R&R\"\u003c/em> on April 3rd. It was later revealed on various outlets that the Stolls are definitely taking over the Ramblas space on Valencia, for what may be a Roman food concept, expected to open in late spring or early this summer. \u003c/p>\n\u003cp>The Stolls opened Delfina together in 1998, and have attracted prime time crowds, as well as later adding two Delfina Pizzeria locations. Chances of getting a coveted sidewalk table or even parking spot in front of the 18th Street Delfina Pizzeria vary wildly, but the promise of a gourmet Napoletana (tomato, anchovies, capers, hot peppers, olives, and oregano) pizza pie with a side of greens in a Insalata Tricolore salad with Grana Padano cheese generally make it a worth the effort. If you can't afford that trip to Rome or the East Coast, this is a nice staycation meal City option. The service and Italian fare are a combined effort for the couple, with Craig running the food and kitchen operations and Annie handling everything else. This blogger does occasional catering for Bi-Rite Market, and prepped with some of Stoll's cooks for the \u003ca href=\"http://jalapeno.typepad.com/my_weblog/2008/09/18th-street-block-party-this-saturday-afternoon.html\">18th Street Block Party in 2008\u003c/a>. \u003c/p>\n\u003cp>Here are Craig Stoll's picks for where to shop and eat. His main source for food may be the one with the easiest access. Stoll confessed that \u003cem>\"I often shop out of the walk-in cooler at Delfina,\"\u003c/em> which sounds like as good a FIFO (first in, first out) inventory system as any. Stoll's comments have been edited for content and brevity.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Shopping Spots:\u003c/strong> Bi-Rite & La Palma.\u003c/p>\n\u003cp>\u003ca href=\"http://www.biritemarket.com/\">Bi-Rite Market\u003c/a>\u003cbr>\n3639 18th Street (between Dolores Street and Guerrero Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Bi-Rite+Market,+San+Francisco,+CA&sll=37.772354,-122.425622&sspn=0.07273,0.134068&ie=UTF8&hq=Bi-Rite+Market,&hnear=San+Francisco,+CA&ll=37.764065,-122.424688&spn=0.036369,0.067034&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 241-9760\u003cbr>\nHours: Daily 9:00 am to 9:00 pm\u003cbr>\nClosed on Thanksgiving and Christmas Days.\u003c/p>\n\u003cblockquote>\u003cp>Stoll: \"Unbelievably vibrant. Best market anywhere-across the board; meat, fish and produce. (It's) constantly evolving, improving, expanding. (I’m) always blown away.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.lapalmasf.com/\">La Palma\u003c/a>\u003cbr>\n 2884 24th Street (between Florida Street and Bryant Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=La+Palma,+San+Francisco,+CA&sll=37.777499,-122.435246&sspn=0.036362,0.067034&ie=UTF8&hq=La+Palma,&hnear=San+Francisco,+CA&z=13&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 647-1500\u003cbr>\nHours: Monday - Saturday 8am to 6pm\u003cbr>\nSunday 8am to 5pm\u003c/p>\n\u003cblockquote>\u003cp>Stoll: \"We live down the street and stop in for ingredients or prepared food.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>Eating Spots:\u003c/strong> Thep Phenom, Bistro Aix, (Anonymous) Mission Taco Trucks, Swan Oyster Depot, Nopa and Nopalito, Out the Door, Sunflower, Saigon Sandwich, Limon Rotisserie, Spruce and Zuni.\u003c/p>\n\u003cp>\u003ca href=\"http://www.thepphanom.com/ThepPhanom.html\">Thep Phanom\u003c/a>\u003cbr>\n400 Waller Street (at Fillmore Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Thep+Phanom,+San+Francisco,+CA&sll=37.764065,-122.424688&sspn=0.036369,0.067034&ie=UTF8&hq=Thep+Phanom,&hnear=San+Francisco,+CA&ll=37.772513,-122.43031&spn=0.018182,0.033517&z=15&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 431-2526\u003cbr>\nHours: Daily 5:30pm to 10:30 pm\u003c/p>\n\u003cblockquote>\u003cp>Stoll: \"When we come back from a family trip we always go to Thep Phanom or Bistro Aix. We have a taco truck at either end of our block. (I) don't want to admit how often I eat there.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.bistroaix.com/\">Bistro Aix\u003c/a>\u003cbr>\n3340 Steiner Street (between Chestnut Street and Lombard Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Bistro+Aix,+San+Francisco,+CA&sll=37.772513,-122.43031&sspn=0.018182,0.033517&ie=UTF8&hq=Bistro+Aix,&hnear=San+Francisco,+CA&ll=37.80558,-122.437477&spn=0.072697,0.134068&z=13&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 202-0100\u003cbr>\nHours: Monday - Thursday 6:30pm to 10pm\u003cbr>\nFriday - Saturday 5:30pm to 11pm\u003cbr>\nSunday 5:30pm to 9:30pm\u003c/p>\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>\nHours: Monday - Saturday 8am to 5:30pm\u003c/p>\n\u003cblockquote>\u003cp>Stoll: Swan Oyster Depot is \"classic and timeless, irony-free.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://nopasf.com/about/\">Nopa\u003c/a>\u003cbr>\n 560 Divisadero Street (at Hayes Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Nopa+restaurant,+San+Francisco,+CA&sll=37.773971,-122.446017&sspn=0.01903,0.033517&g=Nopa,+San+Francisco,+CA&ie=UTF8&hq=Nopa+restaurant,&hnear=San+Francisco,+CA&ll=37.777499,-122.435246&spn=0.036362,0.067034&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 864-8643\u003cbr>\nHours: Monday - Sunday 6pm to close \u003c/p>\n\u003cp>\u003ca href=\"http://www.nopalitosf.com/\">Nopalito\u003c/a>\u003cbr>\n306 Broderick Street (between Oak Street and Fell Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Nopa+restaurant,+San+Francisco,+CA&sll=37.773971,-122.446017&sspn=0.01903,0.033517&g=Nopa,+San+Francisco,+CA&ie=UTF8&hq=Nopa+restaurant,&hnear=San+Francisco,+CA&ll=37.777499,-122.435246&spn=0.038058,0.067034&z=14&iwloc=C\">Map\u003c/a>\u003cbr>\n(415) 437-0303\u003cbr>\nHours: Monday - Sunday 11am to 10pm\u003c/p>\n\u003cp>\u003ca href=\"http://www.outthedoors.com/\">Out the Door Ferry Building\u003c/a>\u003cbr>\n1 Ferry Building (Stall #5) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Out+the+Door+Ferry+Building+San+Francisco,+CA&sll=37.793033,-122.420912&sspn=0.03805,0.067034&ie=UTF8&hq=Out+the+Door&hnear=Ferry+Building,+San+Francisco,+CA+94111&ll=37.798866,-122.393703&spn=0.036352,0.067034&z=14&iwloc=B\">Map\u003c/a>\u003cbr>\n(415) 321-3740\u003cbr>\nHours: Monday – Saturday 10:30am to 6pm\u003cbr>\nClosed Sunday \u003c/p>\n\u003cblockquote>\u003cp>Stoll: \"Daughter Lucy is a pho/spring roll fanatic. (We go to) Out the Door, (or) Sunflower in a pinch.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.sunflower-restaurant.com/\">Sunflower\u003c/a>\u003cbr>\n3111 16th Street (at Valencia Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Sunflower+Cafe,+San+Francisco,+CA&sll=37.798866,-122.393703&sspn=0.036352,0.067034&ie=UTF8&hq=Sunflower+Cafe,&hnear=San+Francisco,+CA&ll=37.775532,-122.415934&spn=0.036363,0.067034&z=14&iwloc=B\">Map\u003c/a>\u003cbr>\n(415) 626-5022\u003cbr>\nHours: Monday - Friday 11:30am to close\u003cbr>\nSaturday - Sunday 12:30pm to close\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/saigon-sandwich-san-francisco\">Saigon Sandwich\u003c/a>\u003cbr>\n560 Larkin Street (between Eddy Street and Turk Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Saigon+Sandwich+Shop,+San+Francisco,+CA&sll=37.775532,-122.415934&sspn=0.036363,0.067034&ie=UTF8&hq=Saigon+Sandwich+Shop,&hnear=San+Francisco,+CA&ll=37.782655,-122.349243&spn=0.145439,0.268135&z=12&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 474-5698\u003cbr>\nHours: Monday - Saturday 6am to 6pm\u003cbr>\nSunday 7am to 5pm\u003c/p>\n\u003cblockquote>\u003cp>Stoll: \"(I go to) Saigon Sandwich whenever I can.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.limonrotisserie.com/\">Limon Rotisserie\u003c/a>\u003cbr>\n1001 S. Van Ness Street (between 21st Street and 22nd Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Limon+Rotisserie,+San+Francisco,+CA&sll=37.782655,-122.349243&sspn=0.145439,0.268135&ie=UTF8&hq=Limon+Rotisserie,&hnear=San+Francisco,+CA&ll=37.762301,-122.416363&spn=0.07274,0.134068&z=13&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 821-2134\u003cbr>\nHours: Sunday - Thursday 12pm to 10pm\u003cbr>\nFriday - Saturday 12:30pm to 10:30pm\u003c/p>\n\u003cblockquote>\u003cp>Stoll: \"(We get) take out from Limon Rotisserie.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://www.sprucesf.com/\">Spruce\u003c/a>\u003cbr>\n3640 Sacramento Street (between Locust Street and Spruce Street) \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Spruce+Restaurant,+San+Francisco,+CA&sll=37.784995,-122.453742&sspn=0.019027,0.033517&g=San+Francisco+CA+near+Spruce+Street,+San+Francisco,+CA&ie=UTF8&hq=Spruce+Restaurant,&hnear=San+Francisco,+CA&ll=37.792829,-122.452755&spn=0.07271,0.134068&z=13&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 931-5100\u003cbr>\nHours: Monday - Friday 11:30am to 2:30 pm\u003cbr>\nMonday – Thursday & Sunday 5pm to 10 pm\u003cbr>\nFriday - Sunday 5pm to 11pm\u003c/p>\n\u003cblockquote>\u003cp>For date night, the Stolls go to \"Spruce when we want to feel coddled. Zuni's up the street. We always have a list of new places we want to try.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\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?f=q&source=s_q&hl=en&geocode=&q=Zuni+Caf%C3%A9,+San+Francisco,+CA&sll=37.792829,-122.452755&sspn=0.07271,0.134068&ie=UTF8&hq=Zuni+Caf%C3%A9,&hnear=San+Francisco,+CA&ll=37.774327,-122.421384&spn=0.009091,0.016758&z=16&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 553-2522\u003cbr>\nHours: Tuesday, Wednesday, Thursday 11:30 am to 11 pm\u003cbr>\nFriday and Saturday 11:30 am to midnight\u003cbr>\nSunday 11:00 am to 11:00 pm | Closed Monday\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/24/2010/04/group500a.jpg\" alt=\"Stephanie Rosenbaum, Mary Risley, Leslie Sbrocco\" title=\"Stephanie Rosenbaum, Mary Risley, Leslie Sbrocco\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-12901\">\u003cbr>\nWith a nod to Earth Month, \u003ca href=\"http://www.kqed.org/tv/programs/thisweek/watch/archive/226561/d\">Food and Wine This Week\u003c/a> looks at urban gardens emerging in San Francisco, and rides along with Food Runners as they pick up leftover food for distribution to those in need. \u003ca href=\"http://blogs.kqed.org/food/host-biography/\">Leslie Sbrocco\u003c/a> is back with Bay Area Bites blogger, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie-rosenbaum/\">Stephanie Rosenbaum\u003c/a> and Mary Risley, founder of \u003ca href=\"http://www.foodrunners.org\">Food Runners\u003c/a> -- an organization who's mission is to help alleviate hunger in San Francisco, to help prevent waste and to help create community.\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=PWHQLHMMiog\u003c/p>\n\u003cp> \u003cstrong>Related Posts and Websites:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.foodrunners.org/\">Food Runners website\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/04/25/food-runners-and-urban-gardens/\">Food Runners and Urban Gardens\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/04/18/edible-gardening-with-planting-justice/\">Edible Gardening with Planting Justice\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/04/06/a-pigeon-in-every-cart-wading-through-food-waste-in-california/\">A Pigeon in Every Cart: Wading Through Food Waste in California\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.littlecitygardens.com/\">Little City Gardens\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/g/a/2010/04/29/littlecitygarden.DTL&type=food\">Little City Gardens makes a go of urban agriculture in San Francisco\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.alemanyfarm.org/\">Alemany Farm\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.gardenfortheenvironment.org/\">Garden for the Environment\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.thefreefarm.org/\">The Free Farm\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://freefarmstand.org/\">Free Farm Stand\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.plantingjustice.org/\">Planting Justice\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://neighborhoodfruit.com/\">Neighborhood Fruit\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://producetothepeople.org/\">Produce to the People\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ghosttownfarm.wordpress.com/\">Ghost Town Farm\u003c/a>\u003c/li>\n\u003c/ul>\n\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"disqusTitle": "Commonwealth: A Benevolent Business Blooms Part I",
"title": "Commonwealth: A Benevolent Business Blooms Part I",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/commonwealthtoon500.jpg\" alt=\"commonwealth cartoon\" title=\"commonwealth cartoon\" width=\"500\" height=\"563\" class=\"alignnone size-full wp-image-12844\">\u003c/p>\n\u003cp>When it springs to life in the old El Herradero space on Mission at 18th, presumably early this summer, \u003ca href=\"http://www.commonwealthsf.com/\">Commonwealth\u003c/a> will be \"a progressive American restaurant, building on California's tradition of showcasing local, seasonal foods while incorporating diverse culinary approaches from around the world.\" Many, many San Francisco restaurants plaster that sort of thesis statement across their websites. While it's pegged as an \"innovative model of benevolent fine-dining...committed to benefiting our community,\" in which \"a set portion of proceeds from [Chef Jason] Fox’s inventive tasting menus will be donated to local non-profits,\" none of Commonwealth's p.r. literature refers to the eatery-in-process as a charity exactly. \u003c/p>\n\u003cp>A \u003ca href=\"http://www.thefreedictionary.com/charity\">free, potentially unreliable online dictionary\u003c/a> defines charity: \"Provision of help or relief to the poor; almsgiving; something given to help the needy; alms; an institution, organization, or fund established to help the needy; benevolence or generosity toward others or toward humanity; indulgence or forbearance in judging others.\" As applied to the restaurant world, the word takes a lot of different tacks. Jamie Oliver's \u003ca href=\"http://www.fifteen.net/Pages/default.aspx\">Fifteen\u003c/a> foundation trains disadvantaged youth to run a growing empire of restaurants. Since 1991, San Francisco's \u003ca href=\"http://www.delanceystreetfoundation.org/\">Delancey Street Foundation\u003c/a> has run a vocational training program around its restaurant staffed by residents (often ex-convicts and former abusers of drugs and alcohol). Plenty of restaurants make a point of donating surplus food to banks and soup kitchens. I also think of \u003ca href=\"http://karmakitchen.org/\">Karma Kitchen\u003c/a>, the three-year-old Berkeley cafe founded on the concept of pay-it-forward. Every meal is a \"genuine gift\" paid for by previous customers. The idea is that happy diners will then elect to become donors to allow subsequent visitors to enjoy the same nourishment and hospitality, and to perpetuate the cycle of trust, abundance, and community-awareness. \u003c/p>\n\u003cp>Though high-end big-ticket establishments occasionally throw a benefit bash situated around one holiday or another, most restaurants focused on helping others aren't overly preoccupied with pushing unique, gastronomically interesting meals. Relatively austere offerings such as dal and rice abound. I suppose that's why Commonwealth feels fresh -- even with brasserie \u003ca href=\"http://www.elmwoodcafe.com/\">Elmwood Cafe\u003c/a> in Berkeley getting off to a \u003ca href=\"http://www.berkeleyside.com/2010/03/01/cafe-elmwood-makes-immediate-impact/\">good start\u003c/a> last month. In \u003ca href=\"http://sf.eater.com/archives/2010/04/16/myint_dishes_on_postfunding_plans_for_commonwealth.php\">an Eater S.F. bit\u003c/a> posted the week before last, founder Anthony Myint laid out the mission pretty clearly: \u003c/p>\n\u003cblockquote>\u003cp>\"Basically, we're drawing on some aspects of [Mission Street Food], such as affordability and inventiveness of cuisine, and trying to make this a more consistent and sustainable business, which creates some revenue for local charities...[We're creating an] approachable fine dining atmosphere, focused on value-oriented food...The overall experience will be much more akin to fine dining than the sometimes charming, but often chaotic atmosphere at Lung Shan.”\u003c/p>\u003c/blockquote>\n\u003cp>Given the sprint-like pace at which cultural movements now gather speed, the idea that food can be an agent of positive change is not particularly new; the idea that a fine dining restaurant can -- and not just by sourcing produce from nearby farms or going \"green\" -- is, on the other hand, somewhat unprecedented. Eager \"foodies\" inevitably hover like locusts around any waves preparing to crash across the city's dining scene. Once street food emerged as a monster trend, the swelling popularity of carts and stands run not infrequently by unemployment check-cashing hobbyists helped draw positive attention to people with families depending on their fledgling Health Code-flaunting businesses for survival. They may compete with citizens who ten years ago might have worked at a dot com and snapped up SOMA lofts, but at least higher profiles and legitimacy loom closer for all, right? How appropriate to harness that reoccurring phenomenon with the intention of sharing profits with non-profit organizations bent on improving lives, not just lighting up the dining scene. Just as they do for \u003ca href=\"http://blog.missionstreetfood.com/\">Mission Street Food\u003c/a> twice a week, lines will form around the block for Commonwealth when it opens. The lines will form partially because of the city's familiarity with Mission Street Food, but they will only stay if the restaurant is actually really good. Mission Street Food doesn't operate under the same pressure awaiting Commonwealth. It doesn't just appeal to people because it's a pop-up, or because its meals benefit charities. Each dinner is an opportunity to enjoy an unprecedented experience curated by a chef applying his learned techniques, background, and imagination to the concept. The chefs are usually relatively unheralded, and the meals give them an opportunity to garner more attention than they usually enjoy manning the sauce station at a celebrated restaurant with someone else's name on the menu out front. Imagine if \u003ca href=\"http://www.frenchlaundry.com/\">Thomas Keller\u003c/a> showed up one night with an army of assistants. The line would stretch up to Mount Davidson, but something would be lost all the same. Mission Street Food is a d.i.y. adventure with low prices to match. Dishes are executed with more consistency in a humming three-star kitchen with the same staff every night, but the spirit remains unique, lovably loose, with an invigorating, not unnerving, degree of uncertainty surrounding each dinner. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In this specific sense, Commonwealth can't be as exciting. It might be innovative, but it won't be rough-and-tumble. Instead, with a bar, a regular fleet of servers, a pedigreed designer, and a beloved local chef starting a new gig, it will be more like...a restaurant. \u003c/p>\n\u003cp>S.F. Weekly online food editor John Birdsall said so much a month ago when he \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/03/commonwealth_chef_jason_fox_mi.php\">reported on the developing project\u003c/a>: \u003c/p>\n\u003cblockquote>\u003cp>\"Commonwealth is no Crossroads Cafe...some scrappy, scrape-together-funding place -- despite a well publicized cash-raising initiative on Kickstarter -- along the lines of the twice-weekly pop-up that put funky, fusty Lung Shan on the map. In a way, Commonwealth promises to reprise an earlier, finer-dining incarnation of Bar Tartine.\"\u003c/p>\u003c/blockquote>\n\u003cp>I'm excited to see if Commonwealth's business plan in any way influences how it's received. Will Commonwealth's food be assessed like that of any other hotly anticipated Mission District eatery? Given the press and circulating buzz, will its food be taken as seriously as whatever charitable mission diners perceive ? It should be. But even if it sucks -- and it almost assuredly won't -- who would want to savage a restaurant founded on such noble principles? Will Michael Bauer bash away if it doesn't measure up to expectations? Will Yelpers revel in reporting on over-dressed salads, shaky service, and ice-cold plates, or will they hold back? Will Commonwealth's community-bolstering aspirations wilt beneath a barrage of dismissive, incomprehensible tweets?\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Stay tuned next week for some Q-and-A with Commonwealth folks.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/commonwealthtoon500.jpg\" alt=\"commonwealth cartoon\" title=\"commonwealth cartoon\" width=\"500\" height=\"563\" class=\"alignnone size-full wp-image-12844\">\u003c/p>\n\u003cp>When it springs to life in the old El Herradero space on Mission at 18th, presumably early this summer, \u003ca href=\"http://www.commonwealthsf.com/\">Commonwealth\u003c/a> will be \"a progressive American restaurant, building on California's tradition of showcasing local, seasonal foods while incorporating diverse culinary approaches from around the world.\" Many, many San Francisco restaurants plaster that sort of thesis statement across their websites. While it's pegged as an \"innovative model of benevolent fine-dining...committed to benefiting our community,\" in which \"a set portion of proceeds from [Chef Jason] Fox’s inventive tasting menus will be donated to local non-profits,\" none of Commonwealth's p.r. literature refers to the eatery-in-process as a charity exactly. \u003c/p>\n\u003cp>A \u003ca href=\"http://www.thefreedictionary.com/charity\">free, potentially unreliable online dictionary\u003c/a> defines charity: \"Provision of help or relief to the poor; almsgiving; something given to help the needy; alms; an institution, organization, or fund established to help the needy; benevolence or generosity toward others or toward humanity; indulgence or forbearance in judging others.\" As applied to the restaurant world, the word takes a lot of different tacks. Jamie Oliver's \u003ca href=\"http://www.fifteen.net/Pages/default.aspx\">Fifteen\u003c/a> foundation trains disadvantaged youth to run a growing empire of restaurants. Since 1991, San Francisco's \u003ca href=\"http://www.delanceystreetfoundation.org/\">Delancey Street Foundation\u003c/a> has run a vocational training program around its restaurant staffed by residents (often ex-convicts and former abusers of drugs and alcohol). Plenty of restaurants make a point of donating surplus food to banks and soup kitchens. I also think of \u003ca href=\"http://karmakitchen.org/\">Karma Kitchen\u003c/a>, the three-year-old Berkeley cafe founded on the concept of pay-it-forward. Every meal is a \"genuine gift\" paid for by previous customers. The idea is that happy diners will then elect to become donors to allow subsequent visitors to enjoy the same nourishment and hospitality, and to perpetuate the cycle of trust, abundance, and community-awareness. \u003c/p>\n\u003cp>Though high-end big-ticket establishments occasionally throw a benefit bash situated around one holiday or another, most restaurants focused on helping others aren't overly preoccupied with pushing unique, gastronomically interesting meals. Relatively austere offerings such as dal and rice abound. I suppose that's why Commonwealth feels fresh -- even with brasserie \u003ca href=\"http://www.elmwoodcafe.com/\">Elmwood Cafe\u003c/a> in Berkeley getting off to a \u003ca href=\"http://www.berkeleyside.com/2010/03/01/cafe-elmwood-makes-immediate-impact/\">good start\u003c/a> last month. In \u003ca href=\"http://sf.eater.com/archives/2010/04/16/myint_dishes_on_postfunding_plans_for_commonwealth.php\">an Eater S.F. bit\u003c/a> posted the week before last, founder Anthony Myint laid out the mission pretty clearly: \u003c/p>\n\u003cblockquote>\u003cp>\"Basically, we're drawing on some aspects of [Mission Street Food], such as affordability and inventiveness of cuisine, and trying to make this a more consistent and sustainable business, which creates some revenue for local charities...[We're creating an] approachable fine dining atmosphere, focused on value-oriented food...The overall experience will be much more akin to fine dining than the sometimes charming, but often chaotic atmosphere at Lung Shan.”\u003c/p>\u003c/blockquote>\n\u003cp>Given the sprint-like pace at which cultural movements now gather speed, the idea that food can be an agent of positive change is not particularly new; the idea that a fine dining restaurant can -- and not just by sourcing produce from nearby farms or going \"green\" -- is, on the other hand, somewhat unprecedented. Eager \"foodies\" inevitably hover like locusts around any waves preparing to crash across the city's dining scene. Once street food emerged as a monster trend, the swelling popularity of carts and stands run not infrequently by unemployment check-cashing hobbyists helped draw positive attention to people with families depending on their fledgling Health Code-flaunting businesses for survival. They may compete with citizens who ten years ago might have worked at a dot com and snapped up SOMA lofts, but at least higher profiles and legitimacy loom closer for all, right? How appropriate to harness that reoccurring phenomenon with the intention of sharing profits with non-profit organizations bent on improving lives, not just lighting up the dining scene. Just as they do for \u003ca href=\"http://blog.missionstreetfood.com/\">Mission Street Food\u003c/a> twice a week, lines will form around the block for Commonwealth when it opens. The lines will form partially because of the city's familiarity with Mission Street Food, but they will only stay if the restaurant is actually really good. Mission Street Food doesn't operate under the same pressure awaiting Commonwealth. It doesn't just appeal to people because it's a pop-up, or because its meals benefit charities. Each dinner is an opportunity to enjoy an unprecedented experience curated by a chef applying his learned techniques, background, and imagination to the concept. The chefs are usually relatively unheralded, and the meals give them an opportunity to garner more attention than they usually enjoy manning the sauce station at a celebrated restaurant with someone else's name on the menu out front. Imagine if \u003ca href=\"http://www.frenchlaundry.com/\">Thomas Keller\u003c/a> showed up one night with an army of assistants. The line would stretch up to Mount Davidson, but something would be lost all the same. Mission Street Food is a d.i.y. adventure with low prices to match. Dishes are executed with more consistency in a humming three-star kitchen with the same staff every night, but the spirit remains unique, lovably loose, with an invigorating, not unnerving, degree of uncertainty surrounding each dinner. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In this specific sense, Commonwealth can't be as exciting. It might be innovative, but it won't be rough-and-tumble. Instead, with a bar, a regular fleet of servers, a pedigreed designer, and a beloved local chef starting a new gig, it will be more like...a restaurant. \u003c/p>\n\u003cp>S.F. Weekly online food editor John Birdsall said so much a month ago when he \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/03/commonwealth_chef_jason_fox_mi.php\">reported on the developing project\u003c/a>: \u003c/p>\n\u003cblockquote>\u003cp>\"Commonwealth is no Crossroads Cafe...some scrappy, scrape-together-funding place -- despite a well publicized cash-raising initiative on Kickstarter -- along the lines of the twice-weekly pop-up that put funky, fusty Lung Shan on the map. In a way, Commonwealth promises to reprise an earlier, finer-dining incarnation of Bar Tartine.\"\u003c/p>\u003c/blockquote>\n\u003cp>I'm excited to see if Commonwealth's business plan in any way influences how it's received. Will Commonwealth's food be assessed like that of any other hotly anticipated Mission District eatery? Given the press and circulating buzz, will its food be taken as seriously as whatever charitable mission diners perceive ? It should be. But even if it sucks -- and it almost assuredly won't -- who would want to savage a restaurant founded on such noble principles? Will Michael Bauer bash away if it doesn't measure up to expectations? Will Yelpers revel in reporting on over-dressed salads, shaky service, and ice-cold plates, or will they hold back? Will Commonwealth's community-bolstering aspirations wilt beneath a barrage of dismissive, incomprehensible tweets?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/mural-freefarm500.jpg\" alt=\"Mural at Free Farm by Leanne C. Miller\" title=\"Mural at Free Farm by Leanne C. Miller\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-12799\">\u003cbr>\n\u003cem>From graffiti to mural at Free Farm\u003c/em>\u003c/p>\n\u003cp>In a place as densely populated as the Bay Area, one person's bright idea can make a big impact. Just ask Mary Risley, owner of \u003ca href=\"http://www.tantemarie.com\">Tante Marie's Cooking School\u003c/a> and the founder of \u003ca href=\"http://www.foodrunners.org\">Food Runners\u003c/a>. As a cooking teacher, Risley loved being part of San Francisco's vibrant food culture. But she also knew that part of the price of perfection for the city's restaurants, bakeries, cafes, and cooking schools was a willingness to toss anything that wasn't 100% great. Which meant a lot of food--good quality, clean, unused but not sellable--was filling up a lot of dumpsters at the end of every business day.\u003c/p>\n\u003cp>With the city's ever-rising cost of living (and ever-squeezed public and private resources for homeless shelters, low-income families, and crisis centers), how could such food get out of the landfill and into the hands of the hungry? Businesses were busy, nonprofits were stretched; the missing link was just that, a link that would connect the food industry with organizations dedicated to feeding the hungry. \u003c/p>\n\u003cp>Looking for a way to start giving back to the city that had nourished her and supported her business, Risley went first to the SF Food Bank, but realized she wanted to be doing a lot more than packing bags of canned goods. So the Food Bank got her in touch with Daily Bread, an organization in Berkeley run by Carolyn North, which picked up unused food and spread it around to the city's homeless shelters and crisis centers. She asked North if she could start a similar organization across the bay, and North agreed, so long as she changed the name. So in 1987, Risley started Food Runners, a nonprofit dedicated to feeding the hungry by reducing food waste. \u003c/p>\n\u003cp>As a businesswoman, Risley wanted to make Food Runners into a professional, easy-to-use system that would be simple and mutually beneficial for both businesses and service organizations. 23 years later, Food Runners relies on a network of 250 volunteers who pick up excess usable food from over 400 sites every weekday, from every type of place from small cafes and big hotels to local schools and corporate cafeterias. The food is delivered by volunteers' car and the company's refrigerated truck to shelters and neighborhood food pantries. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ciframe align=\"center\" src=\"http://www.flickr.com/slideShow/index.gne?group_id=&user_id=16618038@N00&set_id=72157623804632613&tags=urbangardens\" frameborder=\"0\" width=\"500\" height=\"500\" scrolling=\"no\">\u003c/iframe>\u003c/p>\n\u003cp>When I managed a cafe in the Ferry Building, I knew that all I had to do was box up our extra pastries at the end of every day. The next morning, a cheerful volunteer would show up, pick up the boxes and sign off on my tax-deductible tally sheet. Later that day, those pastries, made with organic ingredients and fruit from a local family farm, might be feeding parents and kids at a drop-in center for homeless families, or adding a little bit of sweetness to a seniors' lunch.\u003c/p>\n\u003cp>There are other ways to turn waste into resources. The easiest way to start? Drop that banana peel into your green bin. One banana peel multiplied by over 700,000 residents in San Francisco alone means that many tons of food waste (everything from that four-day-old hunk of burrito at the back of the fridge to orange peels and onion skins) are diverted from the waste stream every day via the city's green-waste bins. All that stinky stuff goes to \u003ca href=\"http://www.jepsonprairieorganics.com/\">Jepson Prairie Organics\u003c/a>, a composting facility near Vacaville. Over the course of about 30 days, it's transformed into high-quality compost that's ready for use by local farms, nurseries, and vineyards.\u003c/p>\n\u003cp>Or, what about starting from the very beginning, and growing more food from scratch right here in the city? Even in cities as highly populated as San Francisco, Oakland, and Berkeley, a surprisingly amount of arable land is still available. Just look at the \u003ca href=\"http://www.thefreefarm.org\">Free Farm\u003c/a>, which was started on a vacant lot at Gough and Eddy Streets in January of this year. \u003c/p>\n\u003cp>Pastor Megan Rohrer, a young Lutheran pastor who works with a variety of homeless communities around the city as the executive director of\u003ca href=\"http://www.welcomeministry.org\"> Welcome Ministry\u003c/a>, wanted to expand the work she was doing, going from feeding the hungry of San Francisco to growing food for those same communities. The St. Paulus Lutheran church was willing to offer an empty lot it owned to her and a dedicated community of volunteers to make a garden.\u003c/p>\n\u003cp>Meanwhile Tree, a longtime food-justice activist and community gardener as well as the founder of the Mission's popular \u003ca href=\"http://www.freefarmstand.org\">Free Farmstand\u003c/a>, was looking for a place to grow more local food to supply the farmstand. Once Megan's church connections met Tree's gardening expertise, the Free Farm was born. With grants from the Mesa Foundation along with several local Episcopal and Lutheran churches, plus a whole lot of wheelbarrow-pushing volunteer labor, the weedy lot has undergone an astonishing transformation. \u003c/p>\n\u003cp>What was once a trash-strewn, needle-littered eyesore that neighbors called \"The Pit\" is now a welcoming, mural-lined space full of neatly mounded raised beds planted with salad mix, potatoes, beans, broccoli and lettuce. Bricks salvaged from the St. Paulus church (which stood on the space before burning down in 1995) now form strawberry beds on the hillside and a winding spiral bed planted with flowers, herbs, and vegetables. Cold frames and a newly built greenhouse are filled with trays of tiny seedlings, everything from kale to tomatoes to marigolds started from seeds donated by church communities across the country. Bright garden-themed murals by local artist Leanne C. Miller cover the concrete wall on the west side, and there are plans to bring more artists and sculptors into the garden to create site-specific works. \u003c/p>\n\u003cp>Volunteers get down and dirty every Wednesday and Saturday from 10am to 2pm, building infrastructure, hauling mulch, manure and compost, planting seedlings, waterings, and more. A volunteer-made vegan lunch, often featuring produce harvested from the garden, is shared by all. Volunteers will also share in the harvest, with excess supplying the Free Farmstand (Rohrer hopes to establish another neighborhood Free Farmstand on the site) as well as providing fresh local produce for twice-weekly homeless dinners organized by Welcome. (For more information on Welcome's additional garden projects around the Bay Area, go to\u003ca href=\"http://www.urbanshare.org\"> Urban Share\u003c/a>.)\u003c/p>\n\u003cp>At the educational \u003ca href=\"http://www.gardenfortheenvironment.org\">Garden for the Environment\u003c/a> in the Inner Sunset, weekend workshops teach everything from composting basics to chicken husbandry. Want to spread the word? If you're a San Francisco resident, you can sign up for a three-month gardening and compost educator program that will give you all the necessary tools to teach the basics of urban green gardening and composting. Just want to do a little digging? Volunteer days are Wednesday and Saturdays, 10am to 3pm, with pizza from nearby Arizmendi Bakery to share. The garden's also a great place to get ideas for your own backyard. Organized by concept, there are examples of low-water gardens, native plants, edibles, and more. \u003c/p>\n\u003cp>In association with the SF Parks Trust, the Garden for the Environment is also offering \u003ca href=\"http://www.parksportal.com/EventDetail/tabid/58/eventid/10230/locid/0/orgid/2/dateid/46376/Default.aspx\">Garden City\u003c/a>, a three-part class on creating an urban farm or community garden, on May 2nd, 9th, and 16th. Topics include locating and identifying available land, working with the city to get the proper permits, building a community of volunteers, and the horticultural nuts and bolts of productive edible gardening and landscaping. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>And finally, don't forget about what's growing in your own backyard. Want to turn your lawn into a food forest? Check out a recent \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/04/18/edible-gardening-with-planting-justice/\">blog post\u003c/a> about how a week (and a bunch of friends and neighbors) transformed one Oakland bungalow, thanks to the help of permaculture designers \u003ca href=\"http://www.plantingjustice.org\">Planting Justice\u003c/a>. \u003ca href=\"http://neighborhoodfruit.com/\">Neighborhood Fruit\u003c/a> and \u003ca href=\"http://producetothepeople.org/\">Produce for the People\u003c/a> can help you find, glean or distribute excess fruit in your neighborhood. Got extra lemons or loquats? Don't waste them, share them!\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/mural-freefarm500.jpg\" alt=\"Mural at Free Farm by Leanne C. Miller\" title=\"Mural at Free Farm by Leanne C. Miller\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-12799\">\u003cbr>\n\u003cem>From graffiti to mural at Free Farm\u003c/em>\u003c/p>\n\u003cp>In a place as densely populated as the Bay Area, one person's bright idea can make a big impact. Just ask Mary Risley, owner of \u003ca href=\"http://www.tantemarie.com\">Tante Marie's Cooking School\u003c/a> and the founder of \u003ca href=\"http://www.foodrunners.org\">Food Runners\u003c/a>. As a cooking teacher, Risley loved being part of San Francisco's vibrant food culture. But she also knew that part of the price of perfection for the city's restaurants, bakeries, cafes, and cooking schools was a willingness to toss anything that wasn't 100% great. Which meant a lot of food--good quality, clean, unused but not sellable--was filling up a lot of dumpsters at the end of every business day.\u003c/p>\n\u003cp>With the city's ever-rising cost of living (and ever-squeezed public and private resources for homeless shelters, low-income families, and crisis centers), how could such food get out of the landfill and into the hands of the hungry? Businesses were busy, nonprofits were stretched; the missing link was just that, a link that would connect the food industry with organizations dedicated to feeding the hungry. \u003c/p>\n\u003cp>Looking for a way to start giving back to the city that had nourished her and supported her business, Risley went first to the SF Food Bank, but realized she wanted to be doing a lot more than packing bags of canned goods. So the Food Bank got her in touch with Daily Bread, an organization in Berkeley run by Carolyn North, which picked up unused food and spread it around to the city's homeless shelters and crisis centers. She asked North if she could start a similar organization across the bay, and North agreed, so long as she changed the name. So in 1987, Risley started Food Runners, a nonprofit dedicated to feeding the hungry by reducing food waste. \u003c/p>\n\u003cp>As a businesswoman, Risley wanted to make Food Runners into a professional, easy-to-use system that would be simple and mutually beneficial for both businesses and service organizations. 23 years later, Food Runners relies on a network of 250 volunteers who pick up excess usable food from over 400 sites every weekday, from every type of place from small cafes and big hotels to local schools and corporate cafeterias. The food is delivered by volunteers' car and the company's refrigerated truck to shelters and neighborhood food pantries. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ciframe align=\"center\" src=\"http://www.flickr.com/slideShow/index.gne?group_id=&user_id=16618038@N00&set_id=72157623804632613&tags=urbangardens\" frameborder=\"0\" width=\"500\" height=\"500\" scrolling=\"no\">\u003c/iframe>\u003c/p>\n\u003cp>When I managed a cafe in the Ferry Building, I knew that all I had to do was box up our extra pastries at the end of every day. The next morning, a cheerful volunteer would show up, pick up the boxes and sign off on my tax-deductible tally sheet. Later that day, those pastries, made with organic ingredients and fruit from a local family farm, might be feeding parents and kids at a drop-in center for homeless families, or adding a little bit of sweetness to a seniors' lunch.\u003c/p>\n\u003cp>There are other ways to turn waste into resources. The easiest way to start? Drop that banana peel into your green bin. One banana peel multiplied by over 700,000 residents in San Francisco alone means that many tons of food waste (everything from that four-day-old hunk of burrito at the back of the fridge to orange peels and onion skins) are diverted from the waste stream every day via the city's green-waste bins. All that stinky stuff goes to \u003ca href=\"http://www.jepsonprairieorganics.com/\">Jepson Prairie Organics\u003c/a>, a composting facility near Vacaville. Over the course of about 30 days, it's transformed into high-quality compost that's ready for use by local farms, nurseries, and vineyards.\u003c/p>\n\u003cp>Or, what about starting from the very beginning, and growing more food from scratch right here in the city? Even in cities as highly populated as San Francisco, Oakland, and Berkeley, a surprisingly amount of arable land is still available. Just look at the \u003ca href=\"http://www.thefreefarm.org\">Free Farm\u003c/a>, which was started on a vacant lot at Gough and Eddy Streets in January of this year. \u003c/p>\n\u003cp>Pastor Megan Rohrer, a young Lutheran pastor who works with a variety of homeless communities around the city as the executive director of\u003ca href=\"http://www.welcomeministry.org\"> Welcome Ministry\u003c/a>, wanted to expand the work she was doing, going from feeding the hungry of San Francisco to growing food for those same communities. The St. Paulus Lutheran church was willing to offer an empty lot it owned to her and a dedicated community of volunteers to make a garden.\u003c/p>\n\u003cp>Meanwhile Tree, a longtime food-justice activist and community gardener as well as the founder of the Mission's popular \u003ca href=\"http://www.freefarmstand.org\">Free Farmstand\u003c/a>, was looking for a place to grow more local food to supply the farmstand. Once Megan's church connections met Tree's gardening expertise, the Free Farm was born. With grants from the Mesa Foundation along with several local Episcopal and Lutheran churches, plus a whole lot of wheelbarrow-pushing volunteer labor, the weedy lot has undergone an astonishing transformation. \u003c/p>\n\u003cp>What was once a trash-strewn, needle-littered eyesore that neighbors called \"The Pit\" is now a welcoming, mural-lined space full of neatly mounded raised beds planted with salad mix, potatoes, beans, broccoli and lettuce. Bricks salvaged from the St. Paulus church (which stood on the space before burning down in 1995) now form strawberry beds on the hillside and a winding spiral bed planted with flowers, herbs, and vegetables. Cold frames and a newly built greenhouse are filled with trays of tiny seedlings, everything from kale to tomatoes to marigolds started from seeds donated by church communities across the country. Bright garden-themed murals by local artist Leanne C. Miller cover the concrete wall on the west side, and there are plans to bring more artists and sculptors into the garden to create site-specific works. \u003c/p>\n\u003cp>Volunteers get down and dirty every Wednesday and Saturday from 10am to 2pm, building infrastructure, hauling mulch, manure and compost, planting seedlings, waterings, and more. A volunteer-made vegan lunch, often featuring produce harvested from the garden, is shared by all. Volunteers will also share in the harvest, with excess supplying the Free Farmstand (Rohrer hopes to establish another neighborhood Free Farmstand on the site) as well as providing fresh local produce for twice-weekly homeless dinners organized by Welcome. (For more information on Welcome's additional garden projects around the Bay Area, go to\u003ca href=\"http://www.urbanshare.org\"> Urban Share\u003c/a>.)\u003c/p>\n\u003cp>At the educational \u003ca href=\"http://www.gardenfortheenvironment.org\">Garden for the Environment\u003c/a> in the Inner Sunset, weekend workshops teach everything from composting basics to chicken husbandry. Want to spread the word? If you're a San Francisco resident, you can sign up for a three-month gardening and compost educator program that will give you all the necessary tools to teach the basics of urban green gardening and composting. Just want to do a little digging? Volunteer days are Wednesday and Saturdays, 10am to 3pm, with pizza from nearby Arizmendi Bakery to share. The garden's also a great place to get ideas for your own backyard. Organized by concept, there are examples of low-water gardens, native plants, edibles, and more. \u003c/p>\n\u003cp>In association with the SF Parks Trust, the Garden for the Environment is also offering \u003ca href=\"http://www.parksportal.com/EventDetail/tabid/58/eventid/10230/locid/0/orgid/2/dateid/46376/Default.aspx\">Garden City\u003c/a>, a three-part class on creating an urban farm or community garden, on May 2nd, 9th, and 16th. Topics include locating and identifying available land, working with the city to get the proper permits, building a community of volunteers, and the horticultural nuts and bolts of productive edible gardening and landscaping. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And finally, don't forget about what's growing in your own backyard. Want to turn your lawn into a food forest? Check out a recent \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/04/18/edible-gardening-with-planting-justice/\">blog post\u003c/a> about how a week (and a bunch of friends and neighbors) transformed one Oakland bungalow, thanks to the help of permaculture designers \u003ca href=\"http://www.plantingjustice.org\">Planting Justice\u003c/a>. \u003ca href=\"http://neighborhoodfruit.com/\">Neighborhood Fruit\u003c/a> and \u003ca href=\"http://producetothepeople.org/\">Produce for the People\u003c/a> can help you find, glean or distribute excess fruit in your neighborhood. Got extra lemons or loquats? Don't waste them, share them!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Oakland's Trueburger",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/true-burger-restaurant.jpg\" alt=\"Trueburger restaurant\" title=\"Trueburger restaurant\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-12453\">\u003cbr>\n\u003ca href=\"http://www.trueburgeroakland.com/\">Trueburger\u003c/a>, the new hamburger restaurant in downtown Oakland, is, well… true. Genuine meat patties made from cuts that are ground on the premises, shakes made with real ice cream (plus wonderful additions like actual bananas and peanut butter), all-beef kosher dogs that you can get topped with homemade chili and cheese, and truly nice people running the joint. What more could you ask for?\u003c/p>\n\u003cp>Greg Eng and Jason Low, both former sous chefs at \u003ca href=\"http://www.baywolf.com/\">Bay Wolf Restaurant\u003c/a> in Oakland, wanted to open a restaurant that would appeal to everyone: young, old, middle aged, rich, working class and anything in between. Their goal was to provide high quality food that people loved to eat at affordable prices. After eating their a few times, I can vouch that they've succeeded. Eating at Trueburger is sort of like going back in time to one of those burger and shake restaurants that seemed to be in every town before fast food restaurants put them all out of business. Like Al's Diner in Happy Days or the hangout in Back to the Future, it serves American food made from real ingredients for regular people.\u003c/p>\n\u003cp>Located on Grand Avenue across the street and down a block from Lake Merritt, Trueburger is in the heart of downtown Oakland. When I asked Greg and Jason why they opened their restaurant in this location, they both enthusiastically told me that they live in Oakland and so wanted to invest in the city they mutually love. According to Greg, Oakland is the west coast's Brooklyn: it's a bit beat up and tarnished next to its glitzier and wealthier sister city of San Francisco, but filled with a talented and eclectic group of people who want and deserve great food.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/fries-a-burger-and-a-dog.jpg\" alt=\"fries a burger and a dog\" title=\"fries a burger and a dog\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-12446\">\u003c/p>\n\u003cp>So what can you find at Trueburger? \u003ca href=\"http://www.trueburgeroakland.com/trueburger_menu.pdf\" target=\"_blank\">The menu\u003c/a> is simple and direct because Greg and Jason wanted to focus on making a few items really well. Burgers, hot dogs, chili dogs, smoked chicken sausage, shakes, fries and salads. That's pretty much it.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/bacon-true-burger.jpg\" alt=\"bacon trueburger\" title=\"bacon trueburger\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-12447\">\u003c/p>\n\u003cp>So far, my favorite item is the burger. Now, I should preface my review by saying that I am a finicky burger eater. I have a Three Little Bears mentality when it comes to hamburgers: not too thick (because then you can't taste the bun, cheese, and condiments) not too thin (because what's the point of a super thin burger?), but just right. Greg and Jason make their own meat patties -- the cuts they grind are a trade secret. I do know, however, that the meat is angus beef, not organic and not grass fed. All the meat is also ground at the restaurant. I've eaten two burgers there so far, and both were truly excellent. With an 80/20 meat/fat ratio that is just the perfect thickness and size, each burger bursts with real beef flavor. The buns are purchased from a local bakery in Berkeley. Fluffy with nooks inside, I could tell the buns are steam-baked and then laid on the grill just before they're served so they're crispy on the inside. The perfect vehicle for a good patty. For a little extra, you can top your burger with cheese, bacon, chili, or grilled onions.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/naked-hot-dog.jpg\" alt=\"naked hot dog\" title=\"naked hot dog\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-12448\">\u003c/p>\n\u003cp>In addition to those amazing burgers, Trueburger also has hot dogs. My daughter Sophie really enjoyed the Naked Hot Dog, which is a plain large Hebrew National dog in a bun, but the Housemade Chili-Cheese Dog with diced onions and cheddar cheese made me go weak at the knees. The chili (cooked fresh each day) is made with meat and beans and lots of other ingredients that meld together into the perfect amalgamation to sit on a dog. Topped with their cheese sauce, and you have a poem on a bun. Yes, it's really that good.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/french-fries.jpg\" alt=\"french fries\" title=\"french fries\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-12449\">\u003c/p>\n\u003cp>There aren't a lot of sides at Trueburger, but true to their goal, the few they have are done well. The fries are quite decent. Made from real potatoes (and not those frozen things a lot of other places use), they are soft and steamy on the inside and crispy and salty on the outside. You can have them plain, or topped with cheese sauce, chili or both. Trueburger also has locally-made pickles which are crispy and perfectly dilled. I was disappointed, however, that they didn't have onion rings as I think all good burger and dog places should have this item on the menu. Plus it's almost impossible to find a good onion ring, and I know Greg and Jason would make great ones. \u003c/p>\n\u003cp>Hamburgers and hot dogs aside, Trueburger is worth a visit for any shake-loving individual. Made from real vanilla and chocolate ice cream, Trueburger's shakes are thick and decadent. Yet what makes them really special is that you can add a variety of ingredients to them. So far, I've tried the vanilla banana, the vanilla caramel, and the vanilla orange cream -- all ridiculously delicious. You can also get a very nice root beer float (which my daughters loved). On my next stop I plan on trying one made with chocolate ice cream and peanut butter. Right now, you can choose to start your shake with vanilla or chocolate ice cream and then add up to 8 flavors (including malt), but once summer fruits are in season, Greg and Jason plan on adding other choices to the list. I can't wait to try blueberry and peach in June.\u003c/p>\n\u003cp>Oh yeah, there's also a 'Shroom Burger, smoked chicken sausage and three types of chopped salads. I can't imagine walking into Trueburger and not getting a hamburger or chili dog, but if you're interested in a healthier or vegetarian option, there's still plenty for you to eat.\u003c/p>\n\u003cp>Trueburger is open every weekday and Saturday for lunch, plus Thursday through Saturday evening for dinner. They have applied for a liquor license, so I'm hoping to have my chili dog with an ice cold beer in a few months, but for now Greg and Jason have an inspired selection of root beers and cream sodas on hand, as well as the standard soda fountain selection.\u003c/p>\n\u003cp>So if you're in the mood for a true burger -- homemade with a side of cheesy fries -- or a chili dog with a real ice cream shake, you need look no further than downtown Oakland.\u003c/p>\n\u003cp>\u003cstrong>Trueburger\u003cbr>\n146 Grand Avenue\u003cbr>\nOakland, CA 94612 \u003c/strong>\t\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=trueburger+oakland&sll=37.811507,-122.264025&sspn=0.011985,0.016115&gl=us&g=146+Grand+Ave.+++Oakland,+CA,+94612&ie=UTF8&hq=trueburger&hnear=Oakland,+CA&ll=37.811954,-122.264013&spn=0.023123,0.032229&z=15&iwloc=A\">Map\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/trueburger\">@trueburger\u003c/a>\u003cbr>\nTrueburger on \u003ca href=\"http://www.facebook.com/permalink.php?story_fbid=104647552906307&id=186633031087#!/pages/Oakland-CA/Trueburger/186633031087?ref=nf\">Facebook\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Hours\u003c/strong>\u003cbr>\nMonday - Wednesday 11:00 - 2:30; Thursday - Friday 11:00 - 2:30 and 5:00 - 8:30; Saturdays 11:00 - 8:30; closed Sundays\u003c/p>\n\n",
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"excerpt": "Trueburger, the new hamburger restaurant in downtown Oakland, is, well… true. Genuine meat patties made from meat that is ground on the premises, shakes made with real ice cream (along with other stuff like actual bananas and peanut butter), all-beef kosher dogs that you can get with a side of homemade chili, and truly nice people running the joint. What more could you ask for?",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/true-burger-restaurant.jpg\" alt=\"Trueburger restaurant\" title=\"Trueburger restaurant\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-12453\">\u003cbr>\n\u003ca href=\"http://www.trueburgeroakland.com/\">Trueburger\u003c/a>, the new hamburger restaurant in downtown Oakland, is, well… true. Genuine meat patties made from cuts that are ground on the premises, shakes made with real ice cream (plus wonderful additions like actual bananas and peanut butter), all-beef kosher dogs that you can get topped with homemade chili and cheese, and truly nice people running the joint. What more could you ask for?\u003c/p>\n\u003cp>Greg Eng and Jason Low, both former sous chefs at \u003ca href=\"http://www.baywolf.com/\">Bay Wolf Restaurant\u003c/a> in Oakland, wanted to open a restaurant that would appeal to everyone: young, old, middle aged, rich, working class and anything in between. Their goal was to provide high quality food that people loved to eat at affordable prices. After eating their a few times, I can vouch that they've succeeded. Eating at Trueburger is sort of like going back in time to one of those burger and shake restaurants that seemed to be in every town before fast food restaurants put them all out of business. Like Al's Diner in Happy Days or the hangout in Back to the Future, it serves American food made from real ingredients for regular people.\u003c/p>\n\u003cp>Located on Grand Avenue across the street and down a block from Lake Merritt, Trueburger is in the heart of downtown Oakland. When I asked Greg and Jason why they opened their restaurant in this location, they both enthusiastically told me that they live in Oakland and so wanted to invest in the city they mutually love. According to Greg, Oakland is the west coast's Brooklyn: it's a bit beat up and tarnished next to its glitzier and wealthier sister city of San Francisco, but filled with a talented and eclectic group of people who want and deserve great food.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/fries-a-burger-and-a-dog.jpg\" alt=\"fries a burger and a dog\" title=\"fries a burger and a dog\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-12446\">\u003c/p>\n\u003cp>So what can you find at Trueburger? \u003ca href=\"http://www.trueburgeroakland.com/trueburger_menu.pdf\" target=\"_blank\">The menu\u003c/a> is simple and direct because Greg and Jason wanted to focus on making a few items really well. Burgers, hot dogs, chili dogs, smoked chicken sausage, shakes, fries and salads. That's pretty much it.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/bacon-true-burger.jpg\" alt=\"bacon trueburger\" title=\"bacon trueburger\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-12447\">\u003c/p>\n\u003cp>So far, my favorite item is the burger. Now, I should preface my review by saying that I am a finicky burger eater. I have a Three Little Bears mentality when it comes to hamburgers: not too thick (because then you can't taste the bun, cheese, and condiments) not too thin (because what's the point of a super thin burger?), but just right. Greg and Jason make their own meat patties -- the cuts they grind are a trade secret. I do know, however, that the meat is angus beef, not organic and not grass fed. All the meat is also ground at the restaurant. I've eaten two burgers there so far, and both were truly excellent. With an 80/20 meat/fat ratio that is just the perfect thickness and size, each burger bursts with real beef flavor. The buns are purchased from a local bakery in Berkeley. Fluffy with nooks inside, I could tell the buns are steam-baked and then laid on the grill just before they're served so they're crispy on the inside. The perfect vehicle for a good patty. For a little extra, you can top your burger with cheese, bacon, chili, or grilled onions.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/naked-hot-dog.jpg\" alt=\"naked hot dog\" title=\"naked hot dog\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-12448\">\u003c/p>\n\u003cp>In addition to those amazing burgers, Trueburger also has hot dogs. My daughter Sophie really enjoyed the Naked Hot Dog, which is a plain large Hebrew National dog in a bun, but the Housemade Chili-Cheese Dog with diced onions and cheddar cheese made me go weak at the knees. The chili (cooked fresh each day) is made with meat and beans and lots of other ingredients that meld together into the perfect amalgamation to sit on a dog. Topped with their cheese sauce, and you have a poem on a bun. Yes, it's really that good.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/french-fries.jpg\" alt=\"french fries\" title=\"french fries\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-12449\">\u003c/p>\n\u003cp>There aren't a lot of sides at Trueburger, but true to their goal, the few they have are done well. The fries are quite decent. Made from real potatoes (and not those frozen things a lot of other places use), they are soft and steamy on the inside and crispy and salty on the outside. You can have them plain, or topped with cheese sauce, chili or both. Trueburger also has locally-made pickles which are crispy and perfectly dilled. I was disappointed, however, that they didn't have onion rings as I think all good burger and dog places should have this item on the menu. Plus it's almost impossible to find a good onion ring, and I know Greg and Jason would make great ones. \u003c/p>\n\u003cp>Hamburgers and hot dogs aside, Trueburger is worth a visit for any shake-loving individual. Made from real vanilla and chocolate ice cream, Trueburger's shakes are thick and decadent. Yet what makes them really special is that you can add a variety of ingredients to them. So far, I've tried the vanilla banana, the vanilla caramel, and the vanilla orange cream -- all ridiculously delicious. You can also get a very nice root beer float (which my daughters loved). On my next stop I plan on trying one made with chocolate ice cream and peanut butter. Right now, you can choose to start your shake with vanilla or chocolate ice cream and then add up to 8 flavors (including malt), but once summer fruits are in season, Greg and Jason plan on adding other choices to the list. I can't wait to try blueberry and peach in June.\u003c/p>\n\u003cp>Oh yeah, there's also a 'Shroom Burger, smoked chicken sausage and three types of chopped salads. I can't imagine walking into Trueburger and not getting a hamburger or chili dog, but if you're interested in a healthier or vegetarian option, there's still plenty for you to eat.\u003c/p>\n\u003cp>Trueburger is open every weekday and Saturday for lunch, plus Thursday through Saturday evening for dinner. They have applied for a liquor license, so I'm hoping to have my chili dog with an ice cold beer in a few months, but for now Greg and Jason have an inspired selection of root beers and cream sodas on hand, as well as the standard soda fountain selection.\u003c/p>\n\u003cp>So if you're in the mood for a true burger -- homemade with a side of cheesy fries -- or a chili dog with a real ice cream shake, you need look no further than downtown Oakland.\u003c/p>\n\u003cp>\u003cstrong>Trueburger\u003cbr>\n146 Grand Avenue\u003cbr>\nOakland, CA 94612 \u003c/strong>\t\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=trueburger+oakland&sll=37.811507,-122.264025&sspn=0.011985,0.016115&gl=us&g=146+Grand+Ave.+++Oakland,+CA,+94612&ie=UTF8&hq=trueburger&hnear=Oakland,+CA&ll=37.811954,-122.264013&spn=0.023123,0.032229&z=15&iwloc=A\">Map\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/trueburger\">@trueburger\u003c/a>\u003cbr>\nTrueburger on \u003ca href=\"http://www.facebook.com/permalink.php?story_fbid=104647552906307&id=186633031087#!/pages/Oakland-CA/Trueburger/186633031087?ref=nf\">Facebook\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Hours\u003c/strong>\u003cbr>\nMonday - Wednesday 11:00 - 2:30; Thursday - Friday 11:00 - 2:30 and 5:00 - 8:30; Saturdays 11:00 - 8:30; closed Sundays\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Arizmendi Rocks San Rafael's Bakery Scene",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/IMG_39001.jpg\" alt=\"Arizmendi San Rafael\" title=\"Arizmendi San Rafael\" width=\"300\" height=\"450\" class=\"alignnone size-full wp-image-12351\">\u003cbr>\n\u003cem>Arizmendi San Rafael finally opened April 6th!\u003c/em>\u003c/p>\n\u003cp>I've been looking forward to this bakery opening for months. Seasons, actually. You see, it's not that we don't have \u003ca href=\"http://fourthstreet.arizmendi.coop/content/flavor-without-regret\">Arizmendi \u003c/a>in the city. We do. And it's fantastic--although on the opposite end of town from where I live. But my mom is a quick hop from the new location in San Rafael and I find myself at her house often because a) she's cool, b) she cooks for me and c) she has much better cable and cute dogs. So when I heard that Arizmendi had finally opened this week, I made a point to cruise on over and check it out. All in the name of research.\u003c/p>\n\u003cp>If you're not familiar with Arizmendi, they're not only an incredible bakery but they use a very cool worker cooperative business model. Over thirty years ago now, Berkeley's worker-owned, \u003ca href=\"http://cheeseboardcollective.coop/index.html\">Cheeseboard\u003c/a> cooperative opened. The model was so succesful that they helped open another bakery in Oakland that year--Arizmendi on Lakeshore Avenue was born. The rest is history. So without going into too much detail on the ins and outs of cooperatives (although it's quite fascinating), in short everyone weighs in on decisions ranging from opening hours to new pizza flavors. \u003c/p>\n\u003cp>Part of their mission statement reads:\u003c/p>\n\u003cblockquote>\u003cp>Acting on the belief that beneficial change can come through collective action, we are a worker-owned and democratically-operated bakery cooperative. We make decisions by consensus and we share all of the business tasks, responsibilities, benefits, and risks, while being accountable to each other.\u003c/p>\u003c/blockquote>\n\u003cp>Call me crazy but this sense of care and ownership shines through in the product. Without a doubt. In the San Rafael store, this passion is immediately detectable. While I was expecting a more watered-down Arizmendi experience that would possibly cater to a different, more suburban clientele, I was pleasantly surprised.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Here's a peek at what I found: \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/Bakers.jpg\" alt=\"Arizmendi bread bakers\" title=\"Arizmendi bread bakers\" width=\"500\" height=\"296\" class=\"alignnone size-full wp-image-12338\">\u003cbr>\n\u003cem>Arizemndi bakers preparing loaves of multi-grain bread\u003c/em>\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/IMG_39131.jpg\" alt=\"Arizmendi Customers\" title=\"Arizmendi Customers\" width=\"300\" height=\"450\" class=\"alignnone size-full wp-image-12352\">\u003cbr>\n\u003cem>Customers. Many, many happy customers \u003c/em>\u003c/p>\n\u003cp>When I was chatting with the bakers, they mentioned that the San Rafael store's opening day was Arizmendi's biggest ever (they have East Bay and San Francisco locations as well). It was apparent on my first visit that the excitment had yet to wane. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/Morning-Pastries.jpg\" alt=\"Morning Pastries\" title=\"Morning Pastries\" width=\"500\" height=\"460\" class=\"alignnone size-full wp-image-12340\">\u003cbr>\n\u003cem>You'll see all of your Arizmendi favorites, including the english muffin and corn cherry scone!\u003c/em>\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nAnd a new discovery for me--intrigued by the name, I had to try one:\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/IMG_3921.jpg\" alt=\"The Chocolate Thing\" title=\"The Chocolate Thing\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-12342\">\u003cbr>\n\u003cem>\"The Chocolate Thing,\" a simple, yeasted breakfast bun generously studded with chocolate\u003c/em>\u003c/p>\n\u003cp>So while I visited the San Rafael shop for a few breakfast treats, there's a lot more going on at Arizmendi. They do incredible pizzas--you can check online for their \u003ca href=\"http://fourthstreet.arizmendi.coop/pizza-calendar\">pizza of the day \u003c/a>and pop in to buy a slice or a light-baked pie to finish baking at home. They also do artisan breads, simple cookies, and coffee drinks using \u003ca href=\"http://www.equatorcoffees.com/\">Equator\u003c/a> beans. The San Rafael location has a spacious eating area to lounge and catch up with a good book or just people watch from of their huge street-side location. And if, much like me, you can never have too many morning pastries, here are a few additional suggestions. I can attest to their greatness: \u003c/p>\n\u003cul>\n\u003cli>Corn Cherry scone: a simple, delightful combination. Crumbly. A little bit savory, a little bit sweet. \u003c/li>\n\u003cli>Homemade english muffin. Enough said. \u003c/li>\n\u003cli>Pecan Roll: This is a nice one to share with your breakfast buddy. Light yeasty dough, nuts, caramel flavor. \u003c/li>\n\u003cli>\nChocolate Chip Cookies: This is not a fluffy, airy cookie. It's rather flat, dense, and generously strewn with chunks of chocolate. One of my favorite chocolate chip cookies around. And yes, I realize for most people this wouldn't be considered a morning pastry...\u003c/li>\u003c/ul>\n\n\u003cp>Generally speaking, each Arizmendi location will have a few specialties that they only do at that location. I chatted with the bakers to see what would be uniquely San Rafael and they said it was just too early to tell at this point. They wanted to start with the standard, successful line of Arizmendi products and give themselves some time to get to know the customers, the location, and what's really popular. As of now, the pizza has been a huge hit (after all, where can you grab a quick lunch right downtown?) and the morning pastry crowd is growing each day. They hinted that there's a good chance you may see them rockin' the Marin Farmer's Market in the coming months, too. So there's a lot to look forward to. But it's safe to say I'm satisfied with the here and now: they're open, they've got the best scone in town, and I've got a pizza in my fridge waiting to be baked off. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Arizmendi San Rafael \u003c/strong>\u003cbr>\n(See their \u003ca href=\"http://www.arizmendibakery.org/\">website\u003c/a> for other Bay Area locations)\u003cbr>\n1002 Fourth St.\u003cbr>\nSan Rafael, CA 94901\u003cbr>\n(415) 456-4093\u003cbr>\nHours: Closed Mon.; Tues.-Fri: 7am-7pm; Sat. 8am-7pm; Sun. 8am-4pm\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/Arizmendi_SR\">@Arizmendi_SR\u003c/a>\u003c/p>\n\n",
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"excerpt": "After months and months of driving slowly down 4th Street to access the evolving storefront, Arizmendi San Rafael is finally open and already drawing in crowds and attracting a new set of faithful customers. I explored the new location one morning to see what they were doing differently in San Rafael. You'll see many favorites, from the Cherry Corn Scone to the Wolverine Rolls--and, of course, that pizza. San Francisco and East Bay Arizmendi fans would approve. This is the real deal.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/IMG_39001.jpg\" alt=\"Arizmendi San Rafael\" title=\"Arizmendi San Rafael\" width=\"300\" height=\"450\" class=\"alignnone size-full wp-image-12351\">\u003cbr>\n\u003cem>Arizmendi San Rafael finally opened April 6th!\u003c/em>\u003c/p>\n\u003cp>I've been looking forward to this bakery opening for months. Seasons, actually. You see, it's not that we don't have \u003ca href=\"http://fourthstreet.arizmendi.coop/content/flavor-without-regret\">Arizmendi \u003c/a>in the city. We do. And it's fantastic--although on the opposite end of town from where I live. But my mom is a quick hop from the new location in San Rafael and I find myself at her house often because a) she's cool, b) she cooks for me and c) she has much better cable and cute dogs. So when I heard that Arizmendi had finally opened this week, I made a point to cruise on over and check it out. All in the name of research.\u003c/p>\n\u003cp>If you're not familiar with Arizmendi, they're not only an incredible bakery but they use a very cool worker cooperative business model. Over thirty years ago now, Berkeley's worker-owned, \u003ca href=\"http://cheeseboardcollective.coop/index.html\">Cheeseboard\u003c/a> cooperative opened. The model was so succesful that they helped open another bakery in Oakland that year--Arizmendi on Lakeshore Avenue was born. The rest is history. So without going into too much detail on the ins and outs of cooperatives (although it's quite fascinating), in short everyone weighs in on decisions ranging from opening hours to new pizza flavors. \u003c/p>\n\u003cp>Part of their mission statement reads:\u003c/p>\n\u003cblockquote>\u003cp>Acting on the belief that beneficial change can come through collective action, we are a worker-owned and democratically-operated bakery cooperative. We make decisions by consensus and we share all of the business tasks, responsibilities, benefits, and risks, while being accountable to each other.\u003c/p>\u003c/blockquote>\n\u003cp>Call me crazy but this sense of care and ownership shines through in the product. Without a doubt. In the San Rafael store, this passion is immediately detectable. While I was expecting a more watered-down Arizmendi experience that would possibly cater to a different, more suburban clientele, I was pleasantly surprised.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Here's a peek at what I found: \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/Bakers.jpg\" alt=\"Arizmendi bread bakers\" title=\"Arizmendi bread bakers\" width=\"500\" height=\"296\" class=\"alignnone size-full wp-image-12338\">\u003cbr>\n\u003cem>Arizemndi bakers preparing loaves of multi-grain bread\u003c/em>\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/IMG_39131.jpg\" alt=\"Arizmendi Customers\" title=\"Arizmendi Customers\" width=\"300\" height=\"450\" class=\"alignnone size-full wp-image-12352\">\u003cbr>\n\u003cem>Customers. Many, many happy customers \u003c/em>\u003c/p>\n\u003cp>When I was chatting with the bakers, they mentioned that the San Rafael store's opening day was Arizmendi's biggest ever (they have East Bay and San Francisco locations as well). It was apparent on my first visit that the excitment had yet to wane. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/Morning-Pastries.jpg\" alt=\"Morning Pastries\" title=\"Morning Pastries\" width=\"500\" height=\"460\" class=\"alignnone size-full wp-image-12340\">\u003cbr>\n\u003cem>You'll see all of your Arizmendi favorites, including the english muffin and corn cherry scone!\u003c/em>\u003cbr>\n\u003cbr clear=\"all\">\u003cbr>\nAnd a new discovery for me--intrigued by the name, I had to try one:\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/IMG_3921.jpg\" alt=\"The Chocolate Thing\" title=\"The Chocolate Thing\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-12342\">\u003cbr>\n\u003cem>\"The Chocolate Thing,\" a simple, yeasted breakfast bun generously studded with chocolate\u003c/em>\u003c/p>\n\u003cp>So while I visited the San Rafael shop for a few breakfast treats, there's a lot more going on at Arizmendi. They do incredible pizzas--you can check online for their \u003ca href=\"http://fourthstreet.arizmendi.coop/pizza-calendar\">pizza of the day \u003c/a>and pop in to buy a slice or a light-baked pie to finish baking at home. They also do artisan breads, simple cookies, and coffee drinks using \u003ca href=\"http://www.equatorcoffees.com/\">Equator\u003c/a> beans. The San Rafael location has a spacious eating area to lounge and catch up with a good book or just people watch from of their huge street-side location. And if, much like me, you can never have too many morning pastries, here are a few additional suggestions. I can attest to their greatness: \u003c/p>\n\u003cul>\n\u003cli>Corn Cherry scone: a simple, delightful combination. Crumbly. A little bit savory, a little bit sweet. \u003c/li>\n\u003cli>Homemade english muffin. Enough said. \u003c/li>\n\u003cli>Pecan Roll: This is a nice one to share with your breakfast buddy. Light yeasty dough, nuts, caramel flavor. \u003c/li>\n\u003cli>\nChocolate Chip Cookies: This is not a fluffy, airy cookie. It's rather flat, dense, and generously strewn with chunks of chocolate. One of my favorite chocolate chip cookies around. And yes, I realize for most people this wouldn't be considered a morning pastry...\u003c/li>\u003c/ul>\n\n\u003cp>Generally speaking, each Arizmendi location will have a few specialties that they only do at that location. I chatted with the bakers to see what would be uniquely San Rafael and they said it was just too early to tell at this point. They wanted to start with the standard, successful line of Arizmendi products and give themselves some time to get to know the customers, the location, and what's really popular. As of now, the pizza has been a huge hit (after all, where can you grab a quick lunch right downtown?) and the morning pastry crowd is growing each day. They hinted that there's a good chance you may see them rockin' the Marin Farmer's Market in the coming months, too. So there's a lot to look forward to. But it's safe to say I'm satisfied with the here and now: they're open, they've got the best scone in town, and I've got a pizza in my fridge waiting to be baked off. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Arizmendi San Rafael \u003c/strong>\u003cbr>\n(See their \u003ca href=\"http://www.arizmendibakery.org/\">website\u003c/a> for other Bay Area locations)\u003cbr>\n1002 Fourth St.\u003cbr>\nSan Rafael, CA 94901\u003cbr>\n(415) 456-4093\u003cbr>\nHours: Closed Mon.; Tues.-Fri: 7am-7pm; Sat. 8am-7pm; Sun. 8am-4pm\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/Arizmendi_SR\">@Arizmendi_SR\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_12033\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/catmilk-cheese31.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/catmilk-cheese31.jpg\" alt=\"Fromage de Chat\" width=\"500\" height=\"335\" class=\"size-full wp-image-12033\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fromage de Chat \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Last week I was introduced to something I didn't even know existed: cat cheese. Known to cheese mongers as \u003cem>Fromage de Chat\u003c/em> (or often just chat fromage), this cheese has become the new \"it\" food in the culinary world. \u003c/p>\n\u003cp>So what is cat cheese? As you may suspect, it's simply cheese made from the milk of a feline. According to \u003ca href=\"http://cheesemonger.wordpress.com/2009/07/19/cat-milk-cheese/\">Cheesemonger's Weblog\u003c/a>, it's quite popular in Eastern Europe, which makes sense as the Siberian cat has particularly rich milk and there's really not a lot to eat in that part of the world. But cat cheese has been a staple in many cultures since the pharaohs began demanding it at their dinner tables thousands of years ago to honor \u003ca href=\"http://en.wikipedia.org/wiki/Mafdet\">Mafdet\u003c/a>, the lion goddess. According to historical records, cats were first tamed by Egyptians to help control their diets and thus shape the milk's taste. Although some people seemed to enjoy the natural flavors of wild cat's milk, the pharaohs wanted their cheese to taste more like river fish than mongoose and rats, and so the domesticated cat was born.\u003c/p>\n\u003cp>Cat cheese is currently made mostly in small urban farms. Each city seems to have its own purveyor. In the Bay Area, Freyja Jones, a 70-year old woman who lives in Montclair, is the resident cat dairy woman. Living in an old hunting cabin near a local swimming and tennis club, Freyja has over 200 cats on her property. And while that may seem like a lot of animals to put in a 1500 square foot house, Freyja's operation is a smooth running machine and she says she wouldn't mind having \u003ca href=\"http://www.amazon.com/Millions-Cats-Paperstar-Wanda-Gag/dp/0698113632\">millions of cats\u003c/a>. At the moment, there are Siamese in the master bedroom, Angoras in the den, calicos in the living room, and then mixed breeds everywhere else. For a while, Freyja toyed with using hairless cats, but found their milk to be a bit anemic and so offered them up for adoption.\u003c/p>\n\u003cp>During my visit, I was honored to be included in the milking process. Freyja and her 40-year old daughter Dinah milk each cat by hand. For a while they used an invention by Dinah called \u003cem>The Pussy Milker\u003c/em>, but decided it was more difficult to place the cats in a harness than it was to actually milk them in their laps, so gave up on it. While I looked on as Freya and Dinah laid cats on their laps for milking, Freyja looked up at me and yelled above the din of meowing \"Don't forget to wear your gloves!\" as a large Angora batted a paw full of sharp claws at her.\u003c/p>\n\u003cp>After trying a few varieties, I've found that cat cheese has many unique flavors. Siamese milk has an underlying sardine taste, which makes it perfect for using as the base in hard cheeses, while Angora milk has a more musky flavor best used for ash-covered cheeses. The standard house cat, however, produces the creamiest milk of all, which is then used to make a tangy mozzarella de gatto.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Freyja mentioned that while she specializes is small domestic cats, there is also a growing movement to collect milk from large wild cats. Apparently the milk of both mountain lions and panthers is so rich and creamy that cheese mongers and yogurt makers alike will pay a very high price for it. But don't worry, those big cats aren't harmed in any way by this growing industry. Shot with tranquilizer pellets, the hunters simply milk the cats while they sleep and then carry off the milk before the cats awake in a type of milk and dash operation. From what I hear, mountain lion milk fetches up to $1,000 a gallon.\u003c/p>\n\u003cp>\u003cem>Fromage de Chat\u003c/em> has also become quite popular in celebrity circles. Because most cat dairies use abandoned cats (thereby saving them from being killed in shelters), cat cheese has become the new celebrity food craze. According to a reliable source, it's the only cheese \u003ca href=\"http://en.wikipedia.org/wiki/Bob_Barker\">Bob Barker\u003c/a> will eat and \u003ca href=\"http://en.wikipedia.org/wiki/Pamela_Anderson\">Pamela Anderson\u003c/a> has even invested in a cat dairy in Calabasas Hills.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>So the next time you're browsing the cheese section of your local cheese shop, keep an eye out for \u003cem>Fromage de Chat\u003c/em>. You'll find yourself purring at the taste.\u003c/p>\n\n",
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"excerpt": "Last week I was introduced to something I didn't even know existed: cat cheese. Known to cheese mongers as \u003cem>Fromage de Chat\u003c/em> (or often just chat fromage), this cheese has become the new \"it\" food in the culinary world. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_12033\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/catmilk-cheese31.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/04/catmilk-cheese31.jpg\" alt=\"Fromage de Chat\" width=\"500\" height=\"335\" class=\"size-full wp-image-12033\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fromage de Chat \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Last week I was introduced to something I didn't even know existed: cat cheese. Known to cheese mongers as \u003cem>Fromage de Chat\u003c/em> (or often just chat fromage), this cheese has become the new \"it\" food in the culinary world. \u003c/p>\n\u003cp>So what is cat cheese? As you may suspect, it's simply cheese made from the milk of a feline. According to \u003ca href=\"http://cheesemonger.wordpress.com/2009/07/19/cat-milk-cheese/\">Cheesemonger's Weblog\u003c/a>, it's quite popular in Eastern Europe, which makes sense as the Siberian cat has particularly rich milk and there's really not a lot to eat in that part of the world. But cat cheese has been a staple in many cultures since the pharaohs began demanding it at their dinner tables thousands of years ago to honor \u003ca href=\"http://en.wikipedia.org/wiki/Mafdet\">Mafdet\u003c/a>, the lion goddess. According to historical records, cats were first tamed by Egyptians to help control their diets and thus shape the milk's taste. Although some people seemed to enjoy the natural flavors of wild cat's milk, the pharaohs wanted their cheese to taste more like river fish than mongoose and rats, and so the domesticated cat was born.\u003c/p>\n\u003cp>Cat cheese is currently made mostly in small urban farms. Each city seems to have its own purveyor. In the Bay Area, Freyja Jones, a 70-year old woman who lives in Montclair, is the resident cat dairy woman. Living in an old hunting cabin near a local swimming and tennis club, Freyja has over 200 cats on her property. And while that may seem like a lot of animals to put in a 1500 square foot house, Freyja's operation is a smooth running machine and she says she wouldn't mind having \u003ca href=\"http://www.amazon.com/Millions-Cats-Paperstar-Wanda-Gag/dp/0698113632\">millions of cats\u003c/a>. At the moment, there are Siamese in the master bedroom, Angoras in the den, calicos in the living room, and then mixed breeds everywhere else. For a while, Freyja toyed with using hairless cats, but found their milk to be a bit anemic and so offered them up for adoption.\u003c/p>\n\u003cp>During my visit, I was honored to be included in the milking process. Freyja and her 40-year old daughter Dinah milk each cat by hand. For a while they used an invention by Dinah called \u003cem>The Pussy Milker\u003c/em>, but decided it was more difficult to place the cats in a harness than it was to actually milk them in their laps, so gave up on it. While I looked on as Freya and Dinah laid cats on their laps for milking, Freyja looked up at me and yelled above the din of meowing \"Don't forget to wear your gloves!\" as a large Angora batted a paw full of sharp claws at her.\u003c/p>\n\u003cp>After trying a few varieties, I've found that cat cheese has many unique flavors. Siamese milk has an underlying sardine taste, which makes it perfect for using as the base in hard cheeses, while Angora milk has a more musky flavor best used for ash-covered cheeses. The standard house cat, however, produces the creamiest milk of all, which is then used to make a tangy mozzarella de gatto.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Freyja mentioned that while she specializes is small domestic cats, there is also a growing movement to collect milk from large wild cats. Apparently the milk of both mountain lions and panthers is so rich and creamy that cheese mongers and yogurt makers alike will pay a very high price for it. But don't worry, those big cats aren't harmed in any way by this growing industry. Shot with tranquilizer pellets, the hunters simply milk the cats while they sleep and then carry off the milk before the cats awake in a type of milk and dash operation. From what I hear, mountain lion milk fetches up to $1,000 a gallon.\u003c/p>\n\u003cp>\u003cem>Fromage de Chat\u003c/em> has also become quite popular in celebrity circles. Because most cat dairies use abandoned cats (thereby saving them from being killed in shelters), cat cheese has become the new celebrity food craze. According to a reliable source, it's the only cheese \u003ca href=\"http://en.wikipedia.org/wiki/Bob_Barker\">Bob Barker\u003c/a> will eat and \u003ca href=\"http://en.wikipedia.org/wiki/Pamela_Anderson\">Pamela Anderson\u003c/a> has even invested in a cat dairy in Calabasas Hills.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>So the next time you're browsing the cheese section of your local cheese shop, keep an eye out for \u003cem>Fromage de Chat\u003c/em>. You'll find yourself purring at the taste.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"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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"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"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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},
"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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"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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"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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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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},
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