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"content": "\u003cp>\u003cimg class=\"alignleft size-full wp-image-11307\" title=\"Yuba Soy\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Yuba-Soy.jpg\" alt=\"Yuba Soy\" width=\"350\" height=\"310\">A little while back, my friend Deborah asked me if I would be interested in learning how tofu was made.\u003c/p>\n\u003cp>I couldn't think of any good reason not to be interested, so I said, \"Yes,\" and met up with her and a few other nice people at the \u003ca href=\"http://www.hodosoy.com/\">Hodo Soy Beanery\u003c/a> in Oakland.\u003c/p>\n\u003cp>I enjoyed the tour, alright. In fact, it got me thinking (for once) about soy.\u003c/p>\n\u003cp>The thought of soy beans has never taken up much space in my head, nor have I given much in the way of thinking about soy products save for three, sketchy opinions:\u003c/p>\n\u003cp>1. Soy milk is a a godsend to the multitudes of breakfast cereal-loving, lactose-intolerant people in the world.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>2. Tofu is a much relied upon meat substitute for vegetarians and the poor of Eastern Asia.\u003c/p>\n\u003cp>3. Thanks to plant estrogens (phytoestrogens) found naturally in soy beans, if I suddenly took to eating nothing but soy products, I might grow female breasts.\u003c/p>\n\u003cp>Number three, by the way, is totally false, so far as I can tell. Consumption of plant estrogens have no effect upon testosterone levels in males, which makes me wonder if a high intake of fenugreek (which contains phytotestosterone) would actually make me \u003ca href=\"http://www.primordialperformance.com/store/phyto_testosterone.html\">bigger, hairier, and stronger\u003c/a>.\u003c/p>\n\u003cp>And, though numbers one and two are essentially correct, I found that my opinions of soy were based solely upon the notion that it merely existed as a substitute for other things-- things that other people might neither be able to digest nor afford. I had never considered soy products like tofu as foods that deserved to stand on their own merits.\u003c/p>\n\u003cp>That is, until I met \u003cem>yuba\u003c/em>.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-11308\" title=\"Yuba making\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Yuba-making.jpg\" alt=\"Yuba making\" width=\"259\" height=\"350\">\u003c/p>\n\u003cp>For those of you unfamiliar with the stuff, \u003cem>yuba\u003c/em> is the Japanese word for \"skin\", which is precisely what it is-- the skin that forms atop heated soy milk, much the way a skin forms atop heated cow's milk or even chocolate pudding (which is giving me ideas).\u003c/p>\n\u003cp>\u003cem>Yuba\u003c/em>-making is one of those (blessedly) rare food stuffs that cannot be produced by machine without sacrificing the texture and quality that makes it attractive in the first place. It must be plucked by hand from a heated basin of soy milk, folded, left to hang and drip dry, and then folded again. The result is silky and a little creamy, with the texture of that thin layer of scrambled egg that might coat the bottom of a non-stick pan.\u003c/p>\n\u003cp>It is my new food crush. \u003cem>Yuba\u003c/em> can be pressed into blocks, cut into noodles, fried, eaten like sashimi, and God knows what else. Loving the texture as much as I do, I was even tempted to paper my kitchen walls with it, which would have been lovely for about a day, until it started to decompose. I look forward to playing with it some more, perhaps even making my own.\u003c/p>\n\u003cp>And, of course, now I'm wondering if a chocolate pudding yuba would actually work.\u003c/p>\n\u003cp>Does the \u003ca href=\"http://www.yubacity.net/\">Yuba City\u003c/a> Chamber of Commerce know about this stuff? I think they might be missing a wonderful marketing opportunity.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-11309\" title=\"yuba noodles\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/yuba-noodles.jpg\" alt=\"yuba noodles\" width=\"350\" height=\"275\">\u003c/p>\n\u003cp>\u003cstrong>Fresh Yuba Salad\u003c/strong>\u003c/p>\n\u003cp>In the mean time, I'll just let the \u003cem>yuba\u003c/em> tell me what it needs. Today, it told me it felt like being a salad, so I just cut it into noodle-like strips, threw in a couple of playmates, and tossed them all in a simple dressing.\u003c/p>\n\u003cp>And it's really, really good, too.\u003c/p>\n\u003cp>\u003cstrong>Serves 2.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cp>2 sheets of fresh \u003cem>yuba\u003c/em>\u003c/p>\n\u003cp>1/3 English cucumber, unpeeled and julienned\u003c/p>\n\u003cp>2 scallions, thinly sliced up to and including as much of the dark green part as you dare\u003c/p>\n\u003cp>2 tablespoons sesame oil\u003c/p>\n\u003cp>1 teaspoon fish sauce\u003c/p>\n\u003cp>1 teaspoon rice wine vinegar\u003c/p>\n\u003cp>1 teaspoon \u003cem>tamari\u003c/em> or other Japanese soy sauce (soy, meet soy)\u003c/p>\n\u003cp>Black sesame seeds for garnish\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. In a small bowl, combine sesame oil, fish sauce, rice wine vinegar, and \u003cem>tamari\u003c/em>. Set aside.\u003c/p>\n\u003cp>2. Unfold your sheets of \u003cem>yuba\u003c/em> and slice into noodles-- the wideness of which is entirely up to you. In Italian-speak, mine are slightly wider than tagliatelle. Add julienned cucumbers and sliced scallion.\u003c/p>\n\u003cp>3. Whisk dressing and drizzle over \u003cem>yuba\u003c/em>. Toss with hands (clean, please) and taste. Adjust seasonings, if desired. Transfer into serving dish, garnish with black sesame seeds, and consume-- fresh.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>4. Repeat as often as necessary until you get over your newly-found \u003cem>yuba\u003c/em> fetish.\u003c/p>\n\n",
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"excerpt": "It is my new food crush. Yuba can be pressed into blocks, cut into noodles, fried, eaten like sashimi, and God knows what else. Loving the texture as much as I do, I was even tempted to paper my kitchen walls with it, which would have been lovely for about a day, until it started to decompose. I look forward to playing with it some more, perhaps even making my own.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignleft size-full wp-image-11307\" title=\"Yuba Soy\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Yuba-Soy.jpg\" alt=\"Yuba Soy\" width=\"350\" height=\"310\">A little while back, my friend Deborah asked me if I would be interested in learning how tofu was made.\u003c/p>\n\u003cp>I couldn't think of any good reason not to be interested, so I said, \"Yes,\" and met up with her and a few other nice people at the \u003ca href=\"http://www.hodosoy.com/\">Hodo Soy Beanery\u003c/a> in Oakland.\u003c/p>\n\u003cp>I enjoyed the tour, alright. In fact, it got me thinking (for once) about soy.\u003c/p>\n\u003cp>The thought of soy beans has never taken up much space in my head, nor have I given much in the way of thinking about soy products save for three, sketchy opinions:\u003c/p>\n\u003cp>1. Soy milk is a a godsend to the multitudes of breakfast cereal-loving, lactose-intolerant people in the world.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>2. Tofu is a much relied upon meat substitute for vegetarians and the poor of Eastern Asia.\u003c/p>\n\u003cp>3. Thanks to plant estrogens (phytoestrogens) found naturally in soy beans, if I suddenly took to eating nothing but soy products, I might grow female breasts.\u003c/p>\n\u003cp>Number three, by the way, is totally false, so far as I can tell. Consumption of plant estrogens have no effect upon testosterone levels in males, which makes me wonder if a high intake of fenugreek (which contains phytotestosterone) would actually make me \u003ca href=\"http://www.primordialperformance.com/store/phyto_testosterone.html\">bigger, hairier, and stronger\u003c/a>.\u003c/p>\n\u003cp>And, though numbers one and two are essentially correct, I found that my opinions of soy were based solely upon the notion that it merely existed as a substitute for other things-- things that other people might neither be able to digest nor afford. I had never considered soy products like tofu as foods that deserved to stand on their own merits.\u003c/p>\n\u003cp>That is, until I met \u003cem>yuba\u003c/em>.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-11308\" title=\"Yuba making\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/Yuba-making.jpg\" alt=\"Yuba making\" width=\"259\" height=\"350\">\u003c/p>\n\u003cp>For those of you unfamiliar with the stuff, \u003cem>yuba\u003c/em> is the Japanese word for \"skin\", which is precisely what it is-- the skin that forms atop heated soy milk, much the way a skin forms atop heated cow's milk or even chocolate pudding (which is giving me ideas).\u003c/p>\n\u003cp>\u003cem>Yuba\u003c/em>-making is one of those (blessedly) rare food stuffs that cannot be produced by machine without sacrificing the texture and quality that makes it attractive in the first place. It must be plucked by hand from a heated basin of soy milk, folded, left to hang and drip dry, and then folded again. The result is silky and a little creamy, with the texture of that thin layer of scrambled egg that might coat the bottom of a non-stick pan.\u003c/p>\n\u003cp>It is my new food crush. \u003cem>Yuba\u003c/em> can be pressed into blocks, cut into noodles, fried, eaten like sashimi, and God knows what else. Loving the texture as much as I do, I was even tempted to paper my kitchen walls with it, which would have been lovely for about a day, until it started to decompose. I look forward to playing with it some more, perhaps even making my own.\u003c/p>\n\u003cp>And, of course, now I'm wondering if a chocolate pudding yuba would actually work.\u003c/p>\n\u003cp>Does the \u003ca href=\"http://www.yubacity.net/\">Yuba City\u003c/a> Chamber of Commerce know about this stuff? I think they might be missing a wonderful marketing opportunity.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-11309\" title=\"yuba noodles\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/03/yuba-noodles.jpg\" alt=\"yuba noodles\" width=\"350\" height=\"275\">\u003c/p>\n\u003cp>\u003cstrong>Fresh Yuba Salad\u003c/strong>\u003c/p>\n\u003cp>In the mean time, I'll just let the \u003cem>yuba\u003c/em> tell me what it needs. Today, it told me it felt like being a salad, so I just cut it into noodle-like strips, threw in a couple of playmates, and tossed them all in a simple dressing.\u003c/p>\n\u003cp>And it's really, really good, too.\u003c/p>\n\u003cp>\u003cstrong>Serves 2.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003c/p>\n\u003cp>2 sheets of fresh \u003cem>yuba\u003c/em>\u003c/p>\n\u003cp>1/3 English cucumber, unpeeled and julienned\u003c/p>\n\u003cp>2 scallions, thinly sliced up to and including as much of the dark green part as you dare\u003c/p>\n\u003cp>2 tablespoons sesame oil\u003c/p>\n\u003cp>1 teaspoon fish sauce\u003c/p>\n\u003cp>1 teaspoon rice wine vinegar\u003c/p>\n\u003cp>1 teaspoon \u003cem>tamari\u003c/em> or other Japanese soy sauce (soy, meet soy)\u003c/p>\n\u003cp>Black sesame seeds for garnish\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. In a small bowl, combine sesame oil, fish sauce, rice wine vinegar, and \u003cem>tamari\u003c/em>. Set aside.\u003c/p>\n\u003cp>2. Unfold your sheets of \u003cem>yuba\u003c/em> and slice into noodles-- the wideness of which is entirely up to you. In Italian-speak, mine are slightly wider than tagliatelle. Add julienned cucumbers and sliced scallion.\u003c/p>\n\u003cp>3. Whisk dressing and drizzle over \u003cem>yuba\u003c/em>. Toss with hands (clean, please) and taste. Adjust seasonings, if desired. Transfer into serving dish, garnish with black sesame seeds, and consume-- fresh.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>4. Repeat as often as necessary until you get over your newly-found \u003cem>yuba\u003c/em> fetish.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://www.facebook.com/home.php?#!/group.php?gid=303061190944&ref=ts\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/secretsf.jpg\" alt=\"Secret San Francisco\" title=\"Secret San Francisco\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-10643\">\u003c/a>\u003cbr>\n\u003cem>Sshhh…don't tell!\u003c/em>\u003c/p>\n\u003cp>When I started procrastinating about an hour ago, Facebook group \u003ca href=\"http://www.facebook.com/home.php?#!/group.php?gid=303061190944&ref=ts\">Secret San Francisco\u003c/a> was at 42,654 members. Now, it's at 43,736 members. A mere 10 days ago, it was just a glint in Jamie Quint's eye. \u003c/p>\n\u003cp>The 24-year-old entrepreneur started this group based on the model of \u003ca href=\"http://eu.techcrunch.com/2010/02/07/startup-to-launch-after-secret-london-facebook-group-amasses-180000/\">Secret London\u003c/a>, which went from zero to 180,000 members in under 20 days. The group is an open forum for people to spill San Francisco's best kept secrets, from restaurants and bars, to events, shows, and random cool things to do.\u003c/p>\n\u003cp>Discussion boards contain threads on topics like \u003cem>Best Sandwich\u003c/em>, \u003cem>Best Brunch (for foodies not alchies)\u003c/em>, and \u003cem>Best Outdoor Workout\u003c/em>…to burn off all those carbs and eggs benedicts. There is even a brief diatribe that ensues when an out-of-towner catastrophically requests some good tips on where to go when she visits \"Frisco\" this summer. Eeek. Poor thing won't be uttering that jaunty little nickname for a long time.\u003c/p>\n\u003cp>There is a lot of noise on the Wall, but search and you are bound to happen upon a hidden gem or two, and get inspired to plan an excursion the next time you have a free weekend. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Now, I know we all love the Internet and everything, but still…it is remarkable how popular this group has become in such a short time. Is it because we all love a juicy secret? Is it because we're bored? Or because Yelp reviews are too hiply cryptic to understand sometimes? \u003c/p>\n\u003cp>In a time and place where Twitter-roving street food carts are the new speakeasies, slinging \u003ca href=\"http://twitter.com/kungFuTacos\">Kung Fu Tacos\u003c/a> and \u003ca href=\"http://twitter.com/SexySoupCart\">Sexy Soup\u003c/a> to the masses willing to seek them out, \"underground\" is the new black, and \"secret\" is the new twenty.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/01.28.10-SF-Underground-Farmers-Market-065.jpg\" alt=\"SF Underground Farmers Market, 01.28.10\" title=\"SF Underground Farmers Market, 01.28.10\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-10644\">\u003cbr>\n\u003cem>SF Underground Farmers Market, 01.28.10\u003c/em>\u003c/p>\n\u003cp>Just ask any one of the hundreds of kombucha-thirsty flavor-ravers who turned out for the \u003ca href=\"http://foragesf.wordpress.com/2010/01/21/sf-underground-farmers-market-is-back-2/\">Underground Farmers Market\u003c/a> last month. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/01.28.10-Mission-Street-Food-064.jpg\" alt=\"Mission Street Food, 01.28.10\" title=\"Mission Street Food, 01.28.10\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-10646\">\u003cbr>\n\u003cem>Mission Street Food, 01.28.10\u003c/em>\u003c/p>\n\u003cp>Or walk by \u003cstrong>Lung Shan\u003c/strong> on a Thursday or Saturday night, when an unassuming Chinese restaurant turns into the packed, twinkle-lit, pop-up restaurant, \u003ca href=\"http://www.nytimes.com/2010/02/12/dining/12sfdine.html\">Mission Street Food\u003c/a>. \u003c/p>\n\u003cp>Perhaps we gravitate to these projects because they exude a sense of authenticity, of being \"in the know\", and part of something special and communal. Or, it could simply be...some things are just too good to keep to ourselves.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/01.28.10-SF-Underground-Farmers-Market-011.jpg\" alt=\"Flavor-ravers, SF Underground Farmers Market\" title=\"Flavor-ravers, SF Underground Farmers Market\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-10645\">\u003cbr>\n\u003cem>Flavor-ravers, SF Underground Farmers Market\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Secret San Francisco Facebook Group\u003c/strong>\u003cbr>\nIf you're interested in receiving a weekly digest of the best posts on Secret SF in your email, you can \u003ca href=\"https://jamiequint.wufoo.com/forms/join-the-secret-san-francisco-mailing-list/\">sign up here\u003c/a>. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.facebook.com/home.php?#!/group.php?gid=303061190944&ref=ts\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/secretsf.jpg\" alt=\"Secret San Francisco\" title=\"Secret San Francisco\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-10643\">\u003c/a>\u003cbr>\n\u003cem>Sshhh…don't tell!\u003c/em>\u003c/p>\n\u003cp>When I started procrastinating about an hour ago, Facebook group \u003ca href=\"http://www.facebook.com/home.php?#!/group.php?gid=303061190944&ref=ts\">Secret San Francisco\u003c/a> was at 42,654 members. Now, it's at 43,736 members. A mere 10 days ago, it was just a glint in Jamie Quint's eye. \u003c/p>\n\u003cp>The 24-year-old entrepreneur started this group based on the model of \u003ca href=\"http://eu.techcrunch.com/2010/02/07/startup-to-launch-after-secret-london-facebook-group-amasses-180000/\">Secret London\u003c/a>, which went from zero to 180,000 members in under 20 days. The group is an open forum for people to spill San Francisco's best kept secrets, from restaurants and bars, to events, shows, and random cool things to do.\u003c/p>\n\u003cp>Discussion boards contain threads on topics like \u003cem>Best Sandwich\u003c/em>, \u003cem>Best Brunch (for foodies not alchies)\u003c/em>, and \u003cem>Best Outdoor Workout\u003c/em>…to burn off all those carbs and eggs benedicts. There is even a brief diatribe that ensues when an out-of-towner catastrophically requests some good tips on where to go when she visits \"Frisco\" this summer. Eeek. Poor thing won't be uttering that jaunty little nickname for a long time.\u003c/p>\n\u003cp>There is a lot of noise on the Wall, but search and you are bound to happen upon a hidden gem or two, and get inspired to plan an excursion the next time you have a free weekend. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Now, I know we all love the Internet and everything, but still…it is remarkable how popular this group has become in such a short time. Is it because we all love a juicy secret? Is it because we're bored? Or because Yelp reviews are too hiply cryptic to understand sometimes? \u003c/p>\n\u003cp>In a time and place where Twitter-roving street food carts are the new speakeasies, slinging \u003ca href=\"http://twitter.com/kungFuTacos\">Kung Fu Tacos\u003c/a> and \u003ca href=\"http://twitter.com/SexySoupCart\">Sexy Soup\u003c/a> to the masses willing to seek them out, \"underground\" is the new black, and \"secret\" is the new twenty.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/01.28.10-SF-Underground-Farmers-Market-065.jpg\" alt=\"SF Underground Farmers Market, 01.28.10\" title=\"SF Underground Farmers Market, 01.28.10\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-10644\">\u003cbr>\n\u003cem>SF Underground Farmers Market, 01.28.10\u003c/em>\u003c/p>\n\u003cp>Just ask any one of the hundreds of kombucha-thirsty flavor-ravers who turned out for the \u003ca href=\"http://foragesf.wordpress.com/2010/01/21/sf-underground-farmers-market-is-back-2/\">Underground Farmers Market\u003c/a> last month. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/01.28.10-Mission-Street-Food-064.jpg\" alt=\"Mission Street Food, 01.28.10\" title=\"Mission Street Food, 01.28.10\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-10646\">\u003cbr>\n\u003cem>Mission Street Food, 01.28.10\u003c/em>\u003c/p>\n\u003cp>Or walk by \u003cstrong>Lung Shan\u003c/strong> on a Thursday or Saturday night, when an unassuming Chinese restaurant turns into the packed, twinkle-lit, pop-up restaurant, \u003ca href=\"http://www.nytimes.com/2010/02/12/dining/12sfdine.html\">Mission Street Food\u003c/a>. \u003c/p>\n\u003cp>Perhaps we gravitate to these projects because they exude a sense of authenticity, of being \"in the know\", and part of something special and communal. Or, it could simply be...some things are just too good to keep to ourselves.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/01.28.10-SF-Underground-Farmers-Market-011.jpg\" alt=\"Flavor-ravers, SF Underground Farmers Market\" title=\"Flavor-ravers, SF Underground Farmers Market\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-10645\">\u003cbr>\n\u003cem>Flavor-ravers, SF Underground Farmers Market\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Secret San Francisco Facebook Group\u003c/strong>\u003cbr>\nIf you're interested in receiving a weekly digest of the best posts on Secret SF in your email, you can \u003ca href=\"https://jamiequint.wufoo.com/forms/join-the-secret-san-francisco-mailing-list/\">sign up here\u003c/a>. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Marin Mondays at Picco",
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"content": "\u003cp>The rain was pouring down in sheets, the streets smeared and shiny as licorice along Larkspur's main drag. You'd think that, on this chilly, wet Monday night, everyone would be at home pulling a pizza from the freezer and flipping through the Netflix stack, but up and down Magnolia Street, there's not a parking place to be found. By eight o'clock, nearly every table at \u003ca href=\"http://www.restaurantpicco.com/\">Picco\u003c/a> is full and happy. \u003c/p>\n\u003cp>Welcome to Marin Mondays, chef-owner Bruce Hill's popular eat-local brainstorm. The concept is simple: each Monday, the restaurant offers a homey, five-course prix fixe menu showcasing local producers, for $30-$33 a person. (The restaurant's extensive regular menu is also available, and the Marin menu items can be sampled à la carte.) Think \u003ca href=\"http://www.adhocrestaurant.com/\">Ad Hoc\u003c/a> with a locavore twist, and so far, it's brought out big crowds every week, on a night that's typically a slow one in the restaurant biz. \u003c/p>\n\u003cp>This might be a tricky proposition in, say, Fargo, or Cleveland, but with the Pacific Ocean on one side, San Francisco Bay on the other, and the rich, rolling green fields, woods, and pastures of rural West Marin (plus oyster-friendly Tomales Bay) in between, Marin County is pretty much a year-round bounty of bliss for local-conscious eaters and producers alike. Fishermen, dairy ranchers, farmers, vintners, and foragers all work the land (and water) here, raising sheep, cows, goats, and chickens on grass, farming oysters in the bays, making cheese, distilling liqueurs, catching squid, growing greens, picking mushrooms, baking bread in wood-fired ovens, and more. \u003c/p>\n\u003cp>So, sourcing: not a problem. And the menu's once-a-week status gives Picco's cooks the chance to be micro-seasonal in their creativity as they come up with new recipes based on whatever cool stuff is available each week. As long as there's enough of it to feed one night's worth of customers, they can use it-- a great boon to the foragers and farmers with just a few acres of continually cycling crops. And the menu isn't strictly local-limited; there's coconut milk in the curry, candied ginger on the ice cream, sriracha hot sauce on the fish cakes. But flavorings aside, the bulk of the ingredients come from nearby, because even in the depths of winter, abundance reigns. \u003c/p>\n\u003cp>And the menu is open to interpretation each week, instead of being locked down in the pristine, unadorned Cal-Med style, all sea salt and olive oil, that has become the de facto way of cooking local here. On the night we went, the inspiration was Thailand, with a side of Jersey & Buffalo. Or at least that's how we interpreted the appearance of sliders, chicken wings, and soft-serve ice cream between the squid salad and beef curry. To sip, there are two local libations, a Stubbs Estate organic chardonnay and a Shaken, Not Stirred cocktail made with house-infused elderflower liqueur and \u003ca href=\"http://www.squareonevodka.com\">Square One\u003c/a> cucumber vodka, made in Novato. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Last Monday, in honor of \u003ca href=\"http://www.sfbeerweek.org/\">Beer Week\u003c/a>, there was beer from Marin Brew Company in every dish, from Hog Island manila clams steamed in Albion ale to a fritto misto battered with IPA, cheddar soup with pilsner and rye croutons, and a stout cake with Straus Dairy caramel ice cream. \u003c/p>\n\u003cp>But back to Thailand in Marin. We started with a light and lovely squid salad, tender and tangy and tangled with cubes of crunchy Asian pear and fresh herbs, alongside a puff of succulent miners' lettuce, that wonderful winter weed named for adding much-needed vitamins to many a Forty-Niner's salt pork-and-sourdough diet. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/squid.jpg\" alt=\"squid salad\" title=\"squid salad\" width=\"504\" height=\"432\" class=\"alignnone size-full wp-image-10594\">\u003c/p>\n\u003cp>Next up, a gloriously (but not excessively) greasy fish \"slider,\" White Castle meets Thai fish cake. Unlike the fish cakes in Thai restaurants, which are often bounceably rubbery, these were more like crab cakes, made with rock cod from Bolinas, gentle and just a little springy, lavished with crunchy County Line cabbage and Star Route Farm carrot slaw, dripping with sriracha-spiked mayo and paired with super-crunchy, extra-salty chiplets made from sunchoke curls. \u003c/p>\n\u003cp> \u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/slider2.jpg\" alt=\"fish slider\" title=\"fish slider\" width=\"378\" height=\"504\" class=\"alignnone size-full wp-image-10593\">\u003c/p>\n\u003cp>Superbowl-sublime chicken wings from Coastal Hill Farms followed, lacquered sticky-meaty mouthfuls, messy and wonderful. A thick puddle of seasoned Straus yogurt sauce and a mound of shredded celery root with baby watercress replaced the ranch dressing and celery sticks of sports-bar tradition. Dressing up lowbrow favorites doesn't always work (I'm still shaking my head over the dainty arugula-and-mandarin-orange salad served with the lobster roll at nearby Yankee Pier when they first opened—when, as every New Englander knows, a true lobster roll needs nothing but a bag of chips) but in this case, it's great. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/chicken.jpg\" alt=\"chicken wings\" title=\"chicken wings\" width=\"504\" height=\"432\" class=\"alignnone size-full wp-image-10590\">\u003c/p>\n\u003cp>By this time, we're pretty happily fed. The main dish, a Mussaman beef and potato curry, looks a little skimpy lurking at the bottom of its big white bowls, but it's deceptive. Rich and coconut-sauced, dotted with translucent, almost fetal baby radishes, the Marin Sun braised short ribs fork tender and lush, it turns out to be all we need. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/main.jpg\" alt=\"Mussaman beef and potato curry\" title=\"Mussaman beef and potato curry\" width=\"504\" height=\"432\" class=\"alignnone size-full wp-image-10592\">\u003c/p>\n\u003cp>All we're expecting for dessert is a bitty swirl of Picco's famous Straus Dairy soft-serve, what might fill a Chinese-restaurant teacup. Instead, we get a massive swirl towering above a cereal bowl, heavily crunched with candied ginger and pecan praline. Lovely, palate-cleansing, and crazily big. \u003c/p>\n\u003cp>Then again, being graced with too much ice cream made from the milk of happy local cows? Way, way down on my list of Bad Things.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/dessert.jpg\" alt=\"ice cream dessert\" title=\"ice cream dessert\" width=\"504\" height=\"432\" class=\"alignnone size-full wp-image-10591\">\u003cbr>\n\u003ca href=\"http://www.restaurantpicco.com/index.html\">Picco\u003c/a>\u003cbr>\n320 Magnolia Ave.\u003cbr>\nLarkspur, California 94939\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=picco+320+Magnolia+Ave.+Larkspur,+California+94939&sll=37.0625,-95.677068&sspn=59.769082,55.546875&ie=UTF8&hq=picco&hnear=320+Magnolia+Ave,+Larkspur,+CA+94939&z=17&iwloc=A\">Map\u003c/a>\u003cbr>\n415.924.0300\u003cbr>\n\u003ca href=\"http://www.facebook.com/pages/Larkspur-CA/Restaurant-Picco/136569578899?ref=mf&v=wall\">Picco on Facebook\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cstrong>\u003cem>Photos by Debra St. John\u003c/em>\u003c/strong>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The rain was pouring down in sheets, the streets smeared and shiny as licorice along Larkspur's main drag. You'd think that, on this chilly, wet Monday night, everyone would be at home pulling a pizza from the freezer and flipping through the Netflix stack, but up and down Magnolia Street, there's not a parking place to be found. By eight o'clock, nearly every table at \u003ca href=\"http://www.restaurantpicco.com/\">Picco\u003c/a> is full and happy. \u003c/p>\n\u003cp>Welcome to Marin Mondays, chef-owner Bruce Hill's popular eat-local brainstorm. The concept is simple: each Monday, the restaurant offers a homey, five-course prix fixe menu showcasing local producers, for $30-$33 a person. (The restaurant's extensive regular menu is also available, and the Marin menu items can be sampled à la carte.) Think \u003ca href=\"http://www.adhocrestaurant.com/\">Ad Hoc\u003c/a> with a locavore twist, and so far, it's brought out big crowds every week, on a night that's typically a slow one in the restaurant biz. \u003c/p>\n\u003cp>This might be a tricky proposition in, say, Fargo, or Cleveland, but with the Pacific Ocean on one side, San Francisco Bay on the other, and the rich, rolling green fields, woods, and pastures of rural West Marin (plus oyster-friendly Tomales Bay) in between, Marin County is pretty much a year-round bounty of bliss for local-conscious eaters and producers alike. Fishermen, dairy ranchers, farmers, vintners, and foragers all work the land (and water) here, raising sheep, cows, goats, and chickens on grass, farming oysters in the bays, making cheese, distilling liqueurs, catching squid, growing greens, picking mushrooms, baking bread in wood-fired ovens, and more. \u003c/p>\n\u003cp>So, sourcing: not a problem. And the menu's once-a-week status gives Picco's cooks the chance to be micro-seasonal in their creativity as they come up with new recipes based on whatever cool stuff is available each week. As long as there's enough of it to feed one night's worth of customers, they can use it-- a great boon to the foragers and farmers with just a few acres of continually cycling crops. And the menu isn't strictly local-limited; there's coconut milk in the curry, candied ginger on the ice cream, sriracha hot sauce on the fish cakes. But flavorings aside, the bulk of the ingredients come from nearby, because even in the depths of winter, abundance reigns. \u003c/p>\n\u003cp>And the menu is open to interpretation each week, instead of being locked down in the pristine, unadorned Cal-Med style, all sea salt and olive oil, that has become the de facto way of cooking local here. On the night we went, the inspiration was Thailand, with a side of Jersey & Buffalo. Or at least that's how we interpreted the appearance of sliders, chicken wings, and soft-serve ice cream between the squid salad and beef curry. To sip, there are two local libations, a Stubbs Estate organic chardonnay and a Shaken, Not Stirred cocktail made with house-infused elderflower liqueur and \u003ca href=\"http://www.squareonevodka.com\">Square One\u003c/a> cucumber vodka, made in Novato. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Last Monday, in honor of \u003ca href=\"http://www.sfbeerweek.org/\">Beer Week\u003c/a>, there was beer from Marin Brew Company in every dish, from Hog Island manila clams steamed in Albion ale to a fritto misto battered with IPA, cheddar soup with pilsner and rye croutons, and a stout cake with Straus Dairy caramel ice cream. \u003c/p>\n\u003cp>But back to Thailand in Marin. We started with a light and lovely squid salad, tender and tangy and tangled with cubes of crunchy Asian pear and fresh herbs, alongside a puff of succulent miners' lettuce, that wonderful winter weed named for adding much-needed vitamins to many a Forty-Niner's salt pork-and-sourdough diet. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/squid.jpg\" alt=\"squid salad\" title=\"squid salad\" width=\"504\" height=\"432\" class=\"alignnone size-full wp-image-10594\">\u003c/p>\n\u003cp>Next up, a gloriously (but not excessively) greasy fish \"slider,\" White Castle meets Thai fish cake. Unlike the fish cakes in Thai restaurants, which are often bounceably rubbery, these were more like crab cakes, made with rock cod from Bolinas, gentle and just a little springy, lavished with crunchy County Line cabbage and Star Route Farm carrot slaw, dripping with sriracha-spiked mayo and paired with super-crunchy, extra-salty chiplets made from sunchoke curls. \u003c/p>\n\u003cp> \u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/slider2.jpg\" alt=\"fish slider\" title=\"fish slider\" width=\"378\" height=\"504\" class=\"alignnone size-full wp-image-10593\">\u003c/p>\n\u003cp>Superbowl-sublime chicken wings from Coastal Hill Farms followed, lacquered sticky-meaty mouthfuls, messy and wonderful. A thick puddle of seasoned Straus yogurt sauce and a mound of shredded celery root with baby watercress replaced the ranch dressing and celery sticks of sports-bar tradition. Dressing up lowbrow favorites doesn't always work (I'm still shaking my head over the dainty arugula-and-mandarin-orange salad served with the lobster roll at nearby Yankee Pier when they first opened—when, as every New Englander knows, a true lobster roll needs nothing but a bag of chips) but in this case, it's great. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/chicken.jpg\" alt=\"chicken wings\" title=\"chicken wings\" width=\"504\" height=\"432\" class=\"alignnone size-full wp-image-10590\">\u003c/p>\n\u003cp>By this time, we're pretty happily fed. The main dish, a Mussaman beef and potato curry, looks a little skimpy lurking at the bottom of its big white bowls, but it's deceptive. Rich and coconut-sauced, dotted with translucent, almost fetal baby radishes, the Marin Sun braised short ribs fork tender and lush, it turns out to be all we need. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/main.jpg\" alt=\"Mussaman beef and potato curry\" title=\"Mussaman beef and potato curry\" width=\"504\" height=\"432\" class=\"alignnone size-full wp-image-10592\">\u003c/p>\n\u003cp>All we're expecting for dessert is a bitty swirl of Picco's famous Straus Dairy soft-serve, what might fill a Chinese-restaurant teacup. Instead, we get a massive swirl towering above a cereal bowl, heavily crunched with candied ginger and pecan praline. Lovely, palate-cleansing, and crazily big. \u003c/p>\n\u003cp>Then again, being graced with too much ice cream made from the milk of happy local cows? Way, way down on my list of Bad Things.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/dessert.jpg\" alt=\"ice cream dessert\" title=\"ice cream dessert\" width=\"504\" height=\"432\" class=\"alignnone size-full wp-image-10591\">\u003cbr>\n\u003ca href=\"http://www.restaurantpicco.com/index.html\">Picco\u003c/a>\u003cbr>\n320 Magnolia Ave.\u003cbr>\nLarkspur, California 94939\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=picco+320+Magnolia+Ave.+Larkspur,+California+94939&sll=37.0625,-95.677068&sspn=59.769082,55.546875&ie=UTF8&hq=picco&hnear=320+Magnolia+Ave,+Larkspur,+CA+94939&z=17&iwloc=A\">Map\u003c/a>\u003cbr>\n415.924.0300\u003cbr>\n\u003ca href=\"http://www.facebook.com/pages/Larkspur-CA/Restaurant-Picco/136569578899?ref=mf&v=wall\">Picco on Facebook\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cstrong>\u003cem>Photos by Debra St. John\u003c/em>\u003c/strong>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Sweetest Holiday",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/menu500.jpg\" alt=\"SusieCakes menu\" title=\"SusieCakes menu\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-10387\">\u003cbr>\n\u003cem>Some of the Valentine's treats available at SusieCakes.\u003c/em>\u003c/p>\n\u003cp>Now I don't know about you, but I think the negative vibes towards Valentine's Day are kind of laughable. We've all heard it before. Perhaps some of you are guilty of shouting it out on a yearly basis: \"Urgh, I can't wait for the day to be over--it's not like I have anyone to spend it with.\" That sort of thing. But what could be better than a day during the dead of winter where pinks and reds abound in all the shops and where chocolate is pushed, pedaled, and procured? I mean, c'mon. Who needs a sweetie to enjoy a jaunt through \u003ca href=\"http://www.sees.com/\">See's\u003c/a> or \u003ca href=\"http://www.recchiuti.com/index.html\">Recchiuti\u003c/a>? Or, as I learned earlier this week: \u003ca href=\"http://www.susiecakesla.com/\">SusieCakes\u003c/a>. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/exterior.jpg\" alt=\"SusieCakes exterior\" title=\"SusieCakes exterior\" width=\"500\" height=\"324\" class=\"alignnone size-full wp-image-10377\">\u003cbr>\n\u003cem>\u003cstrong>SusieCakes\u003c/strong> welcoming storefront\u003c/em>\u003c/p>\n\u003cp> Los Angeles-based \u003cem>SusieCakes\u003c/em> has been open about a month in the Bon Air Shopping Center in Marin, and I've been meaning to visit with each passing day. I was doing errands in the area the other day and decided to stop in and see what all the fuss was about. I'd heard about their \"frosting-filled cupcakes\" and I thought it was a genius idea for all of us who use the cupcake as a socially acceptable excuse to eat frosting. And lots of it. What I didn't expect to find was the huge celebration of Valentine's Day in full effect--from sweet little cookies to festive whoopie pies. I took some photos (for you), I chatted with the gals to see what was good and what was flying out the door, and then--of course--I took some things home.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/valentines500.jpg\" alt=\"Valentines Gingerbread House and Conversation Heart Cookies\" title=\"Valentines Gingerbread House and Conversation Heart Cookies\" width=\"500\" height=\"297\" class=\"alignnone size-full wp-image-10394\">\u003cbr>\n\u003cem>The \"Love Shack,\" a special Valentine's Gingerbread House, and the adorable Conversation Heart Cookies\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So let's talk about those frosting-filled cupcakes. Now I'm not sure how they do it. There's literally a dip or a groove in the top of the cupcake where a nice little shot of extra frosting lays. It's pure magic. I love their almost haphazard way of frosting each cupcake as well. It's not perfectly even and looks rather homemade, but in a generous, abundant sort-of way.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/Frostingfilledcupcakes.jpg\" alt=\"Frosting filled cupcakes\" title=\"Frosting filled cupcakes\" width=\"500\" height=\"296\" class=\"alignnone size-full wp-image-10378\">\u003cbr>\n\u003cem>The genius that is \u003cstrong>SusieCakes\u003c/strong>' signature frosting-filled cupcakes\u003c/em>\u003c/p>\n\u003cp>I tried the Peanut Butter, Chocolate, Red Velvet and the Sugar and Spice (February Special) cupcakes. You'll notice there aren't any photos of the Peanut Butter. That's because, like an eager and grubby-handed child, I ate it in the car. I just couldn't wait. Each flavor I tried was unbelievably soft and moist although I must say that I’m a bit of a Red Velvet snob, and I couldn't taste the cocoa in theirs. But the chocolate was rich in cocoa, and the Sugar & Spice cupcake had a lovely, light vanilla-sugar flavor. I made a big batch of \u003ca href=\"http://asweetspoonful.com/2010/02/cinnamon-cardamom-snickerdoodles.html\">snickerdoodles\u003c/a> recently and the Sugar and Space tastes a lot like the classic cookie. You just look at these cupcakes and want to bring them to someone you love, or like, or appreciate, or want to make smile. They're happiness in a box, really.\u003c/p>\n\u003cp>I didn't try some of the other treats, although I'll be back in town this week and plan on swinging by for a whoopie pie (or a \"Makin' Whoopie Pie,\" their current take on the old-school dessert). And while there's certainly a glut of cupcake spots in the Bay Area and while some people I know are excusing cupcakes altogether as a retired trend, there’s something special about \u003cem>SusieCakes\u003c/em>. It's evident in the regulars who were strolling in before 11 a.m. on a weekday to pick up a few treats. And it's evident in their attention to homemade, old-fashioned desserts (think along the lines of \u003ca href=\"http://www.magnoliabakery.com/\">Magnolia Bakery\u003c/a> in New York but before the Sex in the City madness) with banana and butterscotch puddings, classic pies and stacked cakes. They're not trying to be anything they’re not with wacky and original flavors, but they're doing the classics incredibly well.\u003c/p>\n\u003cp> \u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/eatcake.jpg\" alt=\"eat cake\" title=\"eat cake\" width=\"500\" height=\"251\" class=\"alignnone size-full wp-image-10376\">\u003cbr>\n\u003cem>A good motto to live by, and a great daily selection of cupcakes\u003c/em>\u003c/p>\n\u003cp>So for a little shop with a big sign deeming \"Eat Cake,\" I don't think it much matters if you have a sweetheart or not this year. Those are words we can all take to heart.\u003c/p>\n\u003cp>\u003ca href=\"http://www.susiecakesla.com/menu.html\">SusieCakes\u003c/a>\u003cbr>\n310 Bon Air Center\u003cbr>\nBon Air Shopping Center\u003cbr>\nGreenbrae, CA 94904\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=SusieCakes+310+Bon+Air+Center,+Bon+Air+Shopping+Center,+Greenbrae,+CA+94904&sll=37.0625,-95.677068&sspn=52.020054,67.675781&ie=UTF8&hq=SusieCakes+310+Bon+Air+Center,+Bon+Air+Shopping+Center,+Greenbrae,&hnear=Green+Brae,+CA+94904&ll=37.933908,-122.438507&spn=0.408885,0.528717&z=11&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 461-2253\u003c/p>\n\u003cp>\u003cstrong>Hours:\u003c/strong> Mon.-Sat. 10am-7pm; Closed Sunday (although they will be open Sunday February 14th for Valentines Day).\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/Susiecakes\">@Susiecakes\u003c/a>\u003c/p>\n\n",
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"excerpt": "Los Angeles-based \u003cstrong>\u003cem>SusieCakes\u003c/em>\u003c/strong> has been open about a month in the Bon Air Shopping Center in Marin, and I've been meaning to visit with each passing day. I was doing errands in the area the other day and decided to stop in and see what all the fuss was about. I'd heard about their \"frosting-filled cupcakes\" and I thought it was a genius idea for all of us who use the cupcake as a socially acceptable excuse to eat frosting. And lots of it. What I didn't expect to find was the huge celebration of Valentine's Day in full effect--from sweet little cookies to festive whoopie pies.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/menu500.jpg\" alt=\"SusieCakes menu\" title=\"SusieCakes menu\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-10387\">\u003cbr>\n\u003cem>Some of the Valentine's treats available at SusieCakes.\u003c/em>\u003c/p>\n\u003cp>Now I don't know about you, but I think the negative vibes towards Valentine's Day are kind of laughable. We've all heard it before. Perhaps some of you are guilty of shouting it out on a yearly basis: \"Urgh, I can't wait for the day to be over--it's not like I have anyone to spend it with.\" That sort of thing. But what could be better than a day during the dead of winter where pinks and reds abound in all the shops and where chocolate is pushed, pedaled, and procured? I mean, c'mon. Who needs a sweetie to enjoy a jaunt through \u003ca href=\"http://www.sees.com/\">See's\u003c/a> or \u003ca href=\"http://www.recchiuti.com/index.html\">Recchiuti\u003c/a>? Or, as I learned earlier this week: \u003ca href=\"http://www.susiecakesla.com/\">SusieCakes\u003c/a>. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/exterior.jpg\" alt=\"SusieCakes exterior\" title=\"SusieCakes exterior\" width=\"500\" height=\"324\" class=\"alignnone size-full wp-image-10377\">\u003cbr>\n\u003cem>\u003cstrong>SusieCakes\u003c/strong> welcoming storefront\u003c/em>\u003c/p>\n\u003cp> Los Angeles-based \u003cem>SusieCakes\u003c/em> has been open about a month in the Bon Air Shopping Center in Marin, and I've been meaning to visit with each passing day. I was doing errands in the area the other day and decided to stop in and see what all the fuss was about. I'd heard about their \"frosting-filled cupcakes\" and I thought it was a genius idea for all of us who use the cupcake as a socially acceptable excuse to eat frosting. And lots of it. What I didn't expect to find was the huge celebration of Valentine's Day in full effect--from sweet little cookies to festive whoopie pies. I took some photos (for you), I chatted with the gals to see what was good and what was flying out the door, and then--of course--I took some things home.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/valentines500.jpg\" alt=\"Valentines Gingerbread House and Conversation Heart Cookies\" title=\"Valentines Gingerbread House and Conversation Heart Cookies\" width=\"500\" height=\"297\" class=\"alignnone size-full wp-image-10394\">\u003cbr>\n\u003cem>The \"Love Shack,\" a special Valentine's Gingerbread House, and the adorable Conversation Heart Cookies\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So let's talk about those frosting-filled cupcakes. Now I'm not sure how they do it. There's literally a dip or a groove in the top of the cupcake where a nice little shot of extra frosting lays. It's pure magic. I love their almost haphazard way of frosting each cupcake as well. It's not perfectly even and looks rather homemade, but in a generous, abundant sort-of way.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/Frostingfilledcupcakes.jpg\" alt=\"Frosting filled cupcakes\" title=\"Frosting filled cupcakes\" width=\"500\" height=\"296\" class=\"alignnone size-full wp-image-10378\">\u003cbr>\n\u003cem>The genius that is \u003cstrong>SusieCakes\u003c/strong>' signature frosting-filled cupcakes\u003c/em>\u003c/p>\n\u003cp>I tried the Peanut Butter, Chocolate, Red Velvet and the Sugar and Spice (February Special) cupcakes. You'll notice there aren't any photos of the Peanut Butter. That's because, like an eager and grubby-handed child, I ate it in the car. I just couldn't wait. Each flavor I tried was unbelievably soft and moist although I must say that I’m a bit of a Red Velvet snob, and I couldn't taste the cocoa in theirs. But the chocolate was rich in cocoa, and the Sugar & Spice cupcake had a lovely, light vanilla-sugar flavor. I made a big batch of \u003ca href=\"http://asweetspoonful.com/2010/02/cinnamon-cardamom-snickerdoodles.html\">snickerdoodles\u003c/a> recently and the Sugar and Space tastes a lot like the classic cookie. You just look at these cupcakes and want to bring them to someone you love, or like, or appreciate, or want to make smile. They're happiness in a box, really.\u003c/p>\n\u003cp>I didn't try some of the other treats, although I'll be back in town this week and plan on swinging by for a whoopie pie (or a \"Makin' Whoopie Pie,\" their current take on the old-school dessert). And while there's certainly a glut of cupcake spots in the Bay Area and while some people I know are excusing cupcakes altogether as a retired trend, there’s something special about \u003cem>SusieCakes\u003c/em>. It's evident in the regulars who were strolling in before 11 a.m. on a weekday to pick up a few treats. And it's evident in their attention to homemade, old-fashioned desserts (think along the lines of \u003ca href=\"http://www.magnoliabakery.com/\">Magnolia Bakery\u003c/a> in New York but before the Sex in the City madness) with banana and butterscotch puddings, classic pies and stacked cakes. They're not trying to be anything they’re not with wacky and original flavors, but they're doing the classics incredibly well.\u003c/p>\n\u003cp> \u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/eatcake.jpg\" alt=\"eat cake\" title=\"eat cake\" width=\"500\" height=\"251\" class=\"alignnone size-full wp-image-10376\">\u003cbr>\n\u003cem>A good motto to live by, and a great daily selection of cupcakes\u003c/em>\u003c/p>\n\u003cp>So for a little shop with a big sign deeming \"Eat Cake,\" I don't think it much matters if you have a sweetheart or not this year. Those are words we can all take to heart.\u003c/p>\n\u003cp>\u003ca href=\"http://www.susiecakesla.com/menu.html\">SusieCakes\u003c/a>\u003cbr>\n310 Bon Air Center\u003cbr>\nBon Air Shopping Center\u003cbr>\nGreenbrae, CA 94904\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=SusieCakes+310+Bon+Air+Center,+Bon+Air+Shopping+Center,+Greenbrae,+CA+94904&sll=37.0625,-95.677068&sspn=52.020054,67.675781&ie=UTF8&hq=SusieCakes+310+Bon+Air+Center,+Bon+Air+Shopping+Center,+Greenbrae,&hnear=Green+Brae,+CA+94904&ll=37.933908,-122.438507&spn=0.408885,0.528717&z=11&iwloc=A\">Map\u003c/a>\u003cbr>\n(415) 461-2253\u003c/p>\n\u003cp>\u003cstrong>Hours:\u003c/strong> Mon.-Sat. 10am-7pm; Closed Sunday (although they will be open Sunday February 14th for Valentines Day).\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/Susiecakes\">@Susiecakes\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/heartfelt500.jpg\" alt=\"heartfelt\" title=\"heartfelt\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-10347\">\u003c/p>\n\u003cp>Cupid's arrows hit Bernal Heights hard this week. Along Cortland Avenue, every storefront from the card store to the cafe to the taqueria is emblazoned with huge red and pink hearts and flowers. What's so romantic about a quesadilla or a double nonfat mocha with whip? Well, anything's romantic when you're sharing it with your honey. Or maybe Bernal just loves window dressing. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/heartfelt500a.jpg\" alt=\"I heart you\" title=\"I heart you\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-10348\">\u003c/p>\n\u003cp>Still, the holiday is nearly upon us, and if you've got a sweetheart, you're probably wondering, with eagerness or dread, what to do about it. Personally, I don't ascribe to the fancy-jewelry, table-for-two view of Feb. 14. If you asked me to name my most romantic gifts or moments I've had, I'd remember the poem by Sappho an old girlfriend inscribed for me in gold ink on pink rose petals, one word per petal. Or being picked up from work on Valentine's Day by another date, who whisked me across the Golden Gate Bridge to the Headlands, where we sat on the hood of the car, looking out over the bay and eating take-out shrimp dumplings boxed up from my very favorite \u003ca href=\"http://goodluckdimsum.com/\">dim sum dive\u003c/a>. (He knew me well enough to know that heaven, for me, is an endless supply of shrimp dumplings.)\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/littlenepal500.jpg\" alt=\"little nepal\" title=\"little nepal\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-10350\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The most romantic notion is the most personal, the gift that makes you feel truly seen. So, what does your husband/wife/girlfriend/boyfriend secretly like best? At home or in the company of like-minded sensualists, this week offers dozens of ways to tease and titillate your valentine. \u003c/p>\n\u003cp>Popping the cork on a bottle of good champagne may work for me, but for plenty of people, beer's the drink of choice. And conveniently enough, it's \u003ca href=\"http://www.sfbeerweek.org/schedule\">Beer Week\u003c/a> in San Francisco now through the 14th, with dozens of bars offering many delectable suds, along with brewmaster meet-and-greets. And who says beer and chocolate aren't a perfect match? \u003ca href=\"http://www.seriouseats.com/2010/02/serious-beer-pairings-chocolate-and-beer-for-valentines-day.html\">Serious Eats\u003c/a> has an exhaustive guide to pairing the two. Although many of their picks are geared towards East Coast brands like Jacques Torres, the flavor profiles can certainly apply to your favorite Bay Area treats. \u003c/p>\n\u003cp>Or you can head to \u003ca href=\"http://www.humphryslocombe.com\">Humphry Slocombe\u003c/a> and bring home a pint or two of their this-week-only \u003ca href=\"http://beerandnosh.com/sfbw/\">beer ice creams\u003c/a>, made with local brews. Beer ice cream! I think someone out there is just waiting to plant a big wet Homer Simpson \u003cem>m'waaah\u003c/em> on you for thinking of this, and better yet, bringing it home, stripping down to your underwear, and grabbing a couple of spoons. Especially if you add a side order of Slocombe's cult-favorite caramels (made with Boccalone lard, and much better, and more bacony, than they sound). \u003c/p>\n\u003cp>In fact, caramel is breathing hard down chocolate's neck this year, a happy development for those less inclined towards the bean. \u003ca href=\"http://www.biritemarket.com\">Bi-Rite Market\u003c/a> has a particularly fetching selection right now, starting with the salted caramel ice cream from their own \u003ca href=\"http://biritecreamery.com/menu.html\">Bi-Rite Creamery\u003c/a>. Then there are the tamarind-spiked treats whipped up by local Indian baker and confectioner \u003ca href=\"http://www.spicevice.com/\">Spice Vice\u003c/a>, as well as the vanilla-speckled, \u003cem>cajeta\u003c/em>-inspired softies from \u003ca href=\"http://www.happygoatcaramel.com/products.html\">Happy Goat\u003c/a>, enriched with caramelized goat's milk. \u003c/p>\n\u003cp>Can't decide between caramel and chocolate? Local \u003ca href=\"http://http://www.charleschocolates.com/online-store/edible-chocolate-boxes/fleur-de-sel-caramel-assortment.html\">Charles Chocolates\u003c/a> offers the best of both worlds: fleur de sel caramels covered in chocolate, arranged in an edible, flower-printed chocolate box. Or you can invest in \u003ca href=\"http://www.recchiuti.com/132.html\">Michael Recchiuti's dynamic duo\u003c/a>, a jar each of Extra-Bitter Chocolate Sauce and Burnt Caramel Sauce. Who needs a spoon when you can just pour it on and...well, the rest is up to you. \u003c/p>\n\u003cp>Prefer to play with your food? Check out this list of \u003ca href=\"http://www.urbandaddy.com/sfo/leisure/roundup/8757/Chocolate_Spa_Treatments_Chocolate_on_the_Inside_and_Out_San_Francisco_SFO\">chocolate spa treatments\u003c/a> for two. Get rubbed down (or revved up) with a chocolate-espresso scrub, let yourselves be macerated in rose petals or painted with cocoa butter and chocolate oil, all while enjoying truffles and bubbly. Remember that goofy Axe \u003ca href=\"http://www.youtube.com/watch?v=FgfzdgWgEZ4&feature=related\">chocolate man\u003c/a> commercial? Like that, only pricier (and presumably, much more pleasing to the nose). \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/moonlightcafe500.jpg\" alt=\"moonlight cafe\" title=\"moonlight cafe\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-10349\">\u003c/p>\n\u003cp>Can't quite swing that spontaneous weekend in Paris this year? Happily, in our European-minded city, there will always be croissants to wake up to (I may be Bernal-biased, but the delicate, extra-flaky ones at \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/12/19/sandbox-bakery/\">Sandbox Bakery\u003c/a> are worth the trip up the hill) and pastel \u003cem>macarons\u003c/em> in more flavors than Hermès has scarves. People who love \u003cem>macarons \u003c/em>really, really love them, and while Miette has its fans, the latest buzz is about the stylishly packaged dainties at \u003ca href=\"http://www.paulettemacarons.com/\">Paulette\u003c/a> in Hayes Valley, the first NorCal branch of a popular shop in Beverly Hills. Or you can dream of escaping to the French countryside, à la Juliette Binoche in \u003ca href=\"http://www.imdb.com/title/tt0241303/\">Chocolat\u003c/a>, as you melt and roll your own ravishing truffles at La Cocina's \u003ca href=\"http://www.lacocinasf.org/truffles-chocolates-and-how-to-be-a-better-lover/\">chocolate-making class\u003c/a> on Feb. 10. \u003c/p>\n\u003cp>Got a honey who's more salty than sweet? Well, take it from the \u003ca href=\"http://www.fattedcalf.com/\">Fatted Calf\u003c/a>: the couple that grinds together, stays together. Head over to the Calf's headquarters in the Oxbow Public Market in Napa for their I Heart Sausage class on Feb. 13th, and get busy making it all: fresh, smoked, poached, and, for all you vampires out there, \u003cem>boudin noir,\u003c/em> the infamous (and delectable) blood sausage. Or pencil in a plan for Whole Hog Butchery, Part 1, upcoming on Feb. 27. \u003c/p>\n\u003cp>To go with your sausage-fest, pick up a bloomy Heart's Desire cheese. Molded in the shape of a heart, it's named after a charming beach along Tomales Bay and made by Cowgirl Creamery this month only, available in their store in San Francisco's Ferry Building as well as at Tomales Bay Foods in Point Reyes. Out of town? You can order it online in a \u003ca href=\"http://www.cowgirlcreamery.com/prodinfo.asp?number=2010%20VALENTINE\">gift pack\u003c/a> along with Jasper Hill Farm's Constant Bliss and Redwood Hill's Camillia cheeses, plus a selection of Tcho chocolates. \u003ca href=\"http://www.farmsteadcheesesandwines.com/\">Farmstead Cheeses and Wines\u003c/a> in Montclair and Alameda will also be carrying a selection of heart-shaped cheeses this week, including French goat cheese Coeur de Gariottes, sold with rose petal jam; creamy cow's milk Coeur de Bray; and Coeur Cendrée, a goat cheese dusted with ash. And in keeping with the holiday, their weekly Friday & Saturday wine tasting will focus on sparklers and rosés. \u003c/p>\n\u003cp>Then again, what about dinner? Just about every restaurant in the city will be angling for your V-Day dollar with passion-fruit mousse and hearts of palm salad. Still, I'd like to imagine that all kinds of polyamorous, four- or more-some wake-ups will be happening the morning after the \u003ca href=\"https://www.brownpapertickets.com/event/98638\">Wild Kitchen's Valentine's Day Dinner\u003c/a>. That secret Mission location, those candlelit communal tables full of curious couples, those shared platters of candycap mushrooms and foraged mussels...how can they not inspire more than just gustatory exploration? \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>As an appetizer, the two (or more) of you can tango down to the Ferry Building on Feb. 12, from 5 to 8pm, for the annual \u003ca href=\"http://www.ferrybuildingmarketplace.com/ffh_2010.php\">Food from the Heart\u003c/a>. After the food-court tourists have gone home, the elegant main promenade will be transformed into a place to sip, nibble, flirt, and perhaps even dance. Local restaurants and wineries will have tables set up offering drinks and small plates for tasting, $2-$4. The money goes towards sending one lucky Ferry Plaza Farmers Market seller to Slow Food's Terra Madre event in Italy this fall. \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/24/2010/02/heartfelt500.jpg\" alt=\"heartfelt\" title=\"heartfelt\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-10347\">\u003c/p>\n\u003cp>Cupid's arrows hit Bernal Heights hard this week. Along Cortland Avenue, every storefront from the card store to the cafe to the taqueria is emblazoned with huge red and pink hearts and flowers. What's so romantic about a quesadilla or a double nonfat mocha with whip? Well, anything's romantic when you're sharing it with your honey. Or maybe Bernal just loves window dressing. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/heartfelt500a.jpg\" alt=\"I heart you\" title=\"I heart you\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-10348\">\u003c/p>\n\u003cp>Still, the holiday is nearly upon us, and if you've got a sweetheart, you're probably wondering, with eagerness or dread, what to do about it. Personally, I don't ascribe to the fancy-jewelry, table-for-two view of Feb. 14. If you asked me to name my most romantic gifts or moments I've had, I'd remember the poem by Sappho an old girlfriend inscribed for me in gold ink on pink rose petals, one word per petal. Or being picked up from work on Valentine's Day by another date, who whisked me across the Golden Gate Bridge to the Headlands, where we sat on the hood of the car, looking out over the bay and eating take-out shrimp dumplings boxed up from my very favorite \u003ca href=\"http://goodluckdimsum.com/\">dim sum dive\u003c/a>. (He knew me well enough to know that heaven, for me, is an endless supply of shrimp dumplings.)\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/littlenepal500.jpg\" alt=\"little nepal\" title=\"little nepal\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-10350\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The most romantic notion is the most personal, the gift that makes you feel truly seen. So, what does your husband/wife/girlfriend/boyfriend secretly like best? At home or in the company of like-minded sensualists, this week offers dozens of ways to tease and titillate your valentine. \u003c/p>\n\u003cp>Popping the cork on a bottle of good champagne may work for me, but for plenty of people, beer's the drink of choice. And conveniently enough, it's \u003ca href=\"http://www.sfbeerweek.org/schedule\">Beer Week\u003c/a> in San Francisco now through the 14th, with dozens of bars offering many delectable suds, along with brewmaster meet-and-greets. And who says beer and chocolate aren't a perfect match? \u003ca href=\"http://www.seriouseats.com/2010/02/serious-beer-pairings-chocolate-and-beer-for-valentines-day.html\">Serious Eats\u003c/a> has an exhaustive guide to pairing the two. Although many of their picks are geared towards East Coast brands like Jacques Torres, the flavor profiles can certainly apply to your favorite Bay Area treats. \u003c/p>\n\u003cp>Or you can head to \u003ca href=\"http://www.humphryslocombe.com\">Humphry Slocombe\u003c/a> and bring home a pint or two of their this-week-only \u003ca href=\"http://beerandnosh.com/sfbw/\">beer ice creams\u003c/a>, made with local brews. Beer ice cream! I think someone out there is just waiting to plant a big wet Homer Simpson \u003cem>m'waaah\u003c/em> on you for thinking of this, and better yet, bringing it home, stripping down to your underwear, and grabbing a couple of spoons. Especially if you add a side order of Slocombe's cult-favorite caramels (made with Boccalone lard, and much better, and more bacony, than they sound). \u003c/p>\n\u003cp>In fact, caramel is breathing hard down chocolate's neck this year, a happy development for those less inclined towards the bean. \u003ca href=\"http://www.biritemarket.com\">Bi-Rite Market\u003c/a> has a particularly fetching selection right now, starting with the salted caramel ice cream from their own \u003ca href=\"http://biritecreamery.com/menu.html\">Bi-Rite Creamery\u003c/a>. Then there are the tamarind-spiked treats whipped up by local Indian baker and confectioner \u003ca href=\"http://www.spicevice.com/\">Spice Vice\u003c/a>, as well as the vanilla-speckled, \u003cem>cajeta\u003c/em>-inspired softies from \u003ca href=\"http://www.happygoatcaramel.com/products.html\">Happy Goat\u003c/a>, enriched with caramelized goat's milk. \u003c/p>\n\u003cp>Can't decide between caramel and chocolate? Local \u003ca href=\"http://http://www.charleschocolates.com/online-store/edible-chocolate-boxes/fleur-de-sel-caramel-assortment.html\">Charles Chocolates\u003c/a> offers the best of both worlds: fleur de sel caramels covered in chocolate, arranged in an edible, flower-printed chocolate box. Or you can invest in \u003ca href=\"http://www.recchiuti.com/132.html\">Michael Recchiuti's dynamic duo\u003c/a>, a jar each of Extra-Bitter Chocolate Sauce and Burnt Caramel Sauce. Who needs a spoon when you can just pour it on and...well, the rest is up to you. \u003c/p>\n\u003cp>Prefer to play with your food? Check out this list of \u003ca href=\"http://www.urbandaddy.com/sfo/leisure/roundup/8757/Chocolate_Spa_Treatments_Chocolate_on_the_Inside_and_Out_San_Francisco_SFO\">chocolate spa treatments\u003c/a> for two. Get rubbed down (or revved up) with a chocolate-espresso scrub, let yourselves be macerated in rose petals or painted with cocoa butter and chocolate oil, all while enjoying truffles and bubbly. Remember that goofy Axe \u003ca href=\"http://www.youtube.com/watch?v=FgfzdgWgEZ4&feature=related\">chocolate man\u003c/a> commercial? Like that, only pricier (and presumably, much more pleasing to the nose). \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/moonlightcafe500.jpg\" alt=\"moonlight cafe\" title=\"moonlight cafe\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-10349\">\u003c/p>\n\u003cp>Can't quite swing that spontaneous weekend in Paris this year? Happily, in our European-minded city, there will always be croissants to wake up to (I may be Bernal-biased, but the delicate, extra-flaky ones at \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/12/19/sandbox-bakery/\">Sandbox Bakery\u003c/a> are worth the trip up the hill) and pastel \u003cem>macarons\u003c/em> in more flavors than Hermès has scarves. People who love \u003cem>macarons \u003c/em>really, really love them, and while Miette has its fans, the latest buzz is about the stylishly packaged dainties at \u003ca href=\"http://www.paulettemacarons.com/\">Paulette\u003c/a> in Hayes Valley, the first NorCal branch of a popular shop in Beverly Hills. Or you can dream of escaping to the French countryside, à la Juliette Binoche in \u003ca href=\"http://www.imdb.com/title/tt0241303/\">Chocolat\u003c/a>, as you melt and roll your own ravishing truffles at La Cocina's \u003ca href=\"http://www.lacocinasf.org/truffles-chocolates-and-how-to-be-a-better-lover/\">chocolate-making class\u003c/a> on Feb. 10. \u003c/p>\n\u003cp>Got a honey who's more salty than sweet? Well, take it from the \u003ca href=\"http://www.fattedcalf.com/\">Fatted Calf\u003c/a>: the couple that grinds together, stays together. Head over to the Calf's headquarters in the Oxbow Public Market in Napa for their I Heart Sausage class on Feb. 13th, and get busy making it all: fresh, smoked, poached, and, for all you vampires out there, \u003cem>boudin noir,\u003c/em> the infamous (and delectable) blood sausage. Or pencil in a plan for Whole Hog Butchery, Part 1, upcoming on Feb. 27. \u003c/p>\n\u003cp>To go with your sausage-fest, pick up a bloomy Heart's Desire cheese. Molded in the shape of a heart, it's named after a charming beach along Tomales Bay and made by Cowgirl Creamery this month only, available in their store in San Francisco's Ferry Building as well as at Tomales Bay Foods in Point Reyes. Out of town? You can order it online in a \u003ca href=\"http://www.cowgirlcreamery.com/prodinfo.asp?number=2010%20VALENTINE\">gift pack\u003c/a> along with Jasper Hill Farm's Constant Bliss and Redwood Hill's Camillia cheeses, plus a selection of Tcho chocolates. \u003ca href=\"http://www.farmsteadcheesesandwines.com/\">Farmstead Cheeses and Wines\u003c/a> in Montclair and Alameda will also be carrying a selection of heart-shaped cheeses this week, including French goat cheese Coeur de Gariottes, sold with rose petal jam; creamy cow's milk Coeur de Bray; and Coeur Cendrée, a goat cheese dusted with ash. And in keeping with the holiday, their weekly Friday & Saturday wine tasting will focus on sparklers and rosés. \u003c/p>\n\u003cp>Then again, what about dinner? Just about every restaurant in the city will be angling for your V-Day dollar with passion-fruit mousse and hearts of palm salad. Still, I'd like to imagine that all kinds of polyamorous, four- or more-some wake-ups will be happening the morning after the \u003ca href=\"https://www.brownpapertickets.com/event/98638\">Wild Kitchen's Valentine's Day Dinner\u003c/a>. That secret Mission location, those candlelit communal tables full of curious couples, those shared platters of candycap mushrooms and foraged mussels...how can they not inspire more than just gustatory exploration? \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As an appetizer, the two (or more) of you can tango down to the Ferry Building on Feb. 12, from 5 to 8pm, for the annual \u003ca href=\"http://www.ferrybuildingmarketplace.com/ffh_2010.php\">Food from the Heart\u003c/a>. After the food-court tourists have gone home, the elegant main promenade will be transformed into a place to sip, nibble, flirt, and perhaps even dance. Local restaurants and wineries will have tables set up offering drinks and small plates for tasting, $2-$4. The money goes towards sending one lucky Ferry Plaza Farmers Market seller to Slow Food's Terra Madre event in Italy this fall. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Strong Coffee in the 'Hood",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/matchinghalflatte.jpg\" alt=\"Lattes at Matching Half Cafe\" title=\"Lattes at Matching Half Cafe\" width=\"500\" height=\"250\" class=\"alignnone size-full wp-image-10191\">\u003cbr>\n\u003cem>Lattes at Matching Half Cafe\u003c/em>\u003c/p>\n\u003cp> So I moved to the city a few weeks ago. After enduring many sweaty hours of \u003cem>I can't imagine anything I'd rather be doing less\u003c/em>, I've vowed never to move out of my apartment for as long as I shall live. Yes, the size of the kitchen will take a little getting used to, and I may never have a grown-up dinner party. But moving is just no fun. Getting the couch up the four flights of stairs was an unspeakable feat. That being said, I've put it all behind me and am settling in just fine: finding my favorite grocery store, getting the bus route figured out, exploring yoga studios to find one I like and--of course--drinking lots of coffee.\u003c/p>\n\u003cp> Now the Internet's a pretty big part of my life since I do a lot of writing from home. And since Comcast rarely works with anyone's ideal schedule, they couldn't come out for five days after I moved in, so I set out researching some free Wi-Fi which brought me to the following neighborhood gems in the NOPA/Western Addition neighborhood. While the free Wi-Fi is what initially attracted me to these coffee shops, I love each for different reasons and still go frequently despite the fact that the wireless is up and kickin' at home. \u003c/p>\n\u003cp>\u003ca href=\"http://www.matchinghalfcafe.com/\">The Matching Half\u003c/a> \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/matchinghalfmenu.jpg\" alt=\"Airy and industrial interior of Matching Half Cafe and menu\" title=\"Airy and industrial interior of Matching Half Cafe and menu\" width=\"500\" height=\"250\" class=\"alignnone size-full wp-image-10187\">\u003cbr>\n\u003cem>Airy and industrial interior of Matching Half Cafe\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cem>The Matching Half\u003c/em> is one of those places I'm excited to bring people to. \u003cem>Yes, come and check out the new digs, and I'll take you to my new favorite coffee place.\u003c/em> Those are words I've uttered numerous times in the last few weeks. And before telling you all about how rad it is, a quick disclaimer for the laptop crowd: there are very few outlets, so if you've got a laptop battery that's hanging on for dear life, this may not be the best choice. However, it's great for so many other reasons, and I'm almost hesitant to talk about it because I like its tucked-away, not-too-crowded, neighborhood appeal. I appreciate places that pay close attention to each detail, from the lovely ceramic cups to the metal bar, to the stark but warm industrial space. I love the menu penned on craft paper. I love the vivid, industrial painting by \u003ca href=\"http://www.mikeshankman.com/\">Mike Shankman\u003c/a>. \u003c/p>\n\u003cp>When not working, settling into one of the window-side tables is prime people watching territory. There are dog walkers, young families buying treats and hanging at the outdoor tables, and runners cruising towards the Panhandle. And the coffee: this is not quick in-out-and-on-with-your-life coffee. It really is slowly and carefully prepared and it shows. The lattes are beautiful and strong, and they have numerous single-origin drip coffees brewed to order. They also have a small but nice selection of breakfast pastries (the croissants are buttery, flaky goodness), sandwiches and salads. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/croissant500.jpg\" alt=\"croissant from The Matching Half \" title=\"croissant from The Matching Half \" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-10190\">\u003c/p>\n\u003cp>And while I haven't had the pleasure of having a glass of beer or wine--it's sure to happen in the coming week. They do happy hour specials from 4pm-6pm daily, and have some interesting bottles of beer available. Like Old Rasputin Russian Imperial Stout and PBR in a bottle. Right now they actually have a breakfast panino and PBR special. I can't say that I've ever had PBR in a bottle and I definitely haven't had PBR for breakfast...but here's to a new home and new beginnings, perhaps PBR and all. \u003c/p>\n\u003cp>\u003ca href=\"http://www.matchinghalfcafe.com/\">The Matching Half\u003c/a>\u003cbr>\n1799 McAllister (@Baker), San Francisco, CA 94117\u003cbr>\n(415) 674-8699\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Mon.-Thurs.: 7am-7pm; Fri. 7am-10pm; Sat. 8am-10pm; Sun. 8am-6pm.\u003cbr>\nCash only.\u003c/p>\n\u003cp>\u003ca href=\"http://www.dajanigroup.net/establishments/cafe-abir/\">Café Abir\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/abir.jpg\" alt=\"storefront of Cafe Abir \" title=\"storefront of Cafe Abir \" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-10188\">\u003cbr>\n\u003cem>Storefront of local favorite, Café Abir\u003c/em> \u003c/p>\n\u003cp>Café Abir prides itself on roasting their own coffee daily in their micro-roasting machine. They make a rock-solid Americano and a nice, strong latte. But so do many places in the city. So what sets Café Abir apart? What I like is their varied workspace: they have a giant, communal table along with raised round tables with red velour booths that feel like little work nooks. They play good 80's music: I've been sitting here writing for the past hour and there's been some classic Heart, Bruce Springsteen and Men at Work. Good stuff. And they also have tons of individually wrapped treats, from slices of cake, to apricot bars and chocolate-dipped Rice Krispie bars. I'll admit, before I'd stocked the kitchen and actually gotten a feel for the 'hood, I had my fair share of their giant Rice Krispie treats. \u003c/p>\n\u003cp>Café Abir serves \u003ca href=\"http://www.worldpantry.com/cgi-bin/ncommerce3/ExecMacro/numitea/home.d2w/report\">Numi\u003c/a> tea, and a few different selections of beer and wine. In the evening, I've seen couples having a bottle of beer, presumably before heading out to one of the bars nearby. The red velour couches are that good--and when it's warm enough, the outdoor tables are prime for Divisadero people watching. So while there are dozens of incredible coffee joints around town, I'm thankful Abir's close by, and that they're open a bit later than most. \u003c/p>\n\u003cp>\u003ca href=\"http://www.dajanigroup.net/establishments/cafe-abir/\">Café Abir\u003c/a>\u003cbr>\n300 Fulton Street (@ Divisidero)\u003cbr>\nSan Francisco, CA 94117\u003cbr>\n(415) 567-6503\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Daily, 6am-10pm\u003cbr>\nCash only.\u003c/p>\n\u003cp>\u003cstrong>Apollo Coffee\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/apollo.jpg\" alt=\"A quiet Sunday afternoon at Apollo Coffee\" title=\"A quiet Sunday afternoon at Apollo Coffee\" width=\"500\" height=\"168\" class=\"alignnone size-full wp-image-10189\">\u003cbr>\n\u003cem>A quiet Sunday afternoon at Apollo Coffee\u003c/em>\u003c/p>\n\u003cp>When I first moved in, Apollo had a sign on the front door that they'd be closed for the next week. I wasn’t sure if this was because of the construction on Divisadero or because post-holiday business is just darn slow, and it's a smart business move to shutter for a few days. Regardless, I'm happy they're up and running now. This is quite literally the perfect place to get work done--oftentimes I actually feel guilty talking on the phone because the atmosphere is so conducive to quiet work and reading that it tends to have more of a library vibe than a happening coffee house vibe. So while you won’t hear the hippest live music here, there's tons of comfortable individual seating, lots of outlets, and great natural light. It's uber-clean, and the owner is incredibly friendly.\u003c/p>\n\u003cp> The lattes are great. Their espresso has smooth, sweet notes. And the drip coffee is strong--even though I have a coffeemaker at home, the houseguests I've had prefer to cruise over to Apollo for a cup. They have a small selection of breakfast pastries and scones, panini for lunch, and a great selection of snacks like \u003ca href=\"http://www.larabar.com/\">Lara Bars\u003c/a>, \u003ca href=\"http://www.dagobachocolate.com/\">Dagoba\u003c/a> chocolate, mini brownies, and mini truffles. In fact, I noticed a lot of options for the chocolate aficionado here, from chocolate bars to dark chocolate cupcakes. They sell beer and wine as well, although I think the hours at Apollo aren’t so conducive to this. When asked about the early hours, the owner commented that it's a much quieter part of Divisadero, and maybe in the summer they'll stay open a bit later. Until then, I'm sticking to the coffee, the quiet, and the chocolate. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Apollo Coffee\u003c/strong>\u003cbr>\n1064 Divisidero St. (between Turk and Golden Gate Blvd)\u003cbr>\nSan Francisco, CA 94115\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Mon.-Thurs. 8am-7pm; Fri.-Sat. 8am-6pm; Sun. 9am-6pm\u003c/p>\n\n",
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"excerpt": "I set out researching some free Wi-Fi which brought me to the following neighborhood gems in the NOPA/Western Addition neighborhood. While the free Wi-Fi is what initially attracted me to these coffee shops, I love each for different reasons and still go frequently despite the fact that the wireless is up and kickin' at home. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/matchinghalflatte.jpg\" alt=\"Lattes at Matching Half Cafe\" title=\"Lattes at Matching Half Cafe\" width=\"500\" height=\"250\" class=\"alignnone size-full wp-image-10191\">\u003cbr>\n\u003cem>Lattes at Matching Half Cafe\u003c/em>\u003c/p>\n\u003cp> So I moved to the city a few weeks ago. After enduring many sweaty hours of \u003cem>I can't imagine anything I'd rather be doing less\u003c/em>, I've vowed never to move out of my apartment for as long as I shall live. Yes, the size of the kitchen will take a little getting used to, and I may never have a grown-up dinner party. But moving is just no fun. Getting the couch up the four flights of stairs was an unspeakable feat. That being said, I've put it all behind me and am settling in just fine: finding my favorite grocery store, getting the bus route figured out, exploring yoga studios to find one I like and--of course--drinking lots of coffee.\u003c/p>\n\u003cp> Now the Internet's a pretty big part of my life since I do a lot of writing from home. And since Comcast rarely works with anyone's ideal schedule, they couldn't come out for five days after I moved in, so I set out researching some free Wi-Fi which brought me to the following neighborhood gems in the NOPA/Western Addition neighborhood. While the free Wi-Fi is what initially attracted me to these coffee shops, I love each for different reasons and still go frequently despite the fact that the wireless is up and kickin' at home. \u003c/p>\n\u003cp>\u003ca href=\"http://www.matchinghalfcafe.com/\">The Matching Half\u003c/a> \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/matchinghalfmenu.jpg\" alt=\"Airy and industrial interior of Matching Half Cafe and menu\" title=\"Airy and industrial interior of Matching Half Cafe and menu\" width=\"500\" height=\"250\" class=\"alignnone size-full wp-image-10187\">\u003cbr>\n\u003cem>Airy and industrial interior of Matching Half Cafe\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>The Matching Half\u003c/em> is one of those places I'm excited to bring people to. \u003cem>Yes, come and check out the new digs, and I'll take you to my new favorite coffee place.\u003c/em> Those are words I've uttered numerous times in the last few weeks. And before telling you all about how rad it is, a quick disclaimer for the laptop crowd: there are very few outlets, so if you've got a laptop battery that's hanging on for dear life, this may not be the best choice. However, it's great for so many other reasons, and I'm almost hesitant to talk about it because I like its tucked-away, not-too-crowded, neighborhood appeal. I appreciate places that pay close attention to each detail, from the lovely ceramic cups to the metal bar, to the stark but warm industrial space. I love the menu penned on craft paper. I love the vivid, industrial painting by \u003ca href=\"http://www.mikeshankman.com/\">Mike Shankman\u003c/a>. \u003c/p>\n\u003cp>When not working, settling into one of the window-side tables is prime people watching territory. There are dog walkers, young families buying treats and hanging at the outdoor tables, and runners cruising towards the Panhandle. And the coffee: this is not quick in-out-and-on-with-your-life coffee. It really is slowly and carefully prepared and it shows. The lattes are beautiful and strong, and they have numerous single-origin drip coffees brewed to order. They also have a small but nice selection of breakfast pastries (the croissants are buttery, flaky goodness), sandwiches and salads. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/croissant500.jpg\" alt=\"croissant from The Matching Half \" title=\"croissant from The Matching Half \" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-10190\">\u003c/p>\n\u003cp>And while I haven't had the pleasure of having a glass of beer or wine--it's sure to happen in the coming week. They do happy hour specials from 4pm-6pm daily, and have some interesting bottles of beer available. Like Old Rasputin Russian Imperial Stout and PBR in a bottle. Right now they actually have a breakfast panino and PBR special. I can't say that I've ever had PBR in a bottle and I definitely haven't had PBR for breakfast...but here's to a new home and new beginnings, perhaps PBR and all. \u003c/p>\n\u003cp>\u003ca href=\"http://www.matchinghalfcafe.com/\">The Matching Half\u003c/a>\u003cbr>\n1799 McAllister (@Baker), San Francisco, CA 94117\u003cbr>\n(415) 674-8699\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Mon.-Thurs.: 7am-7pm; Fri. 7am-10pm; Sat. 8am-10pm; Sun. 8am-6pm.\u003cbr>\nCash only.\u003c/p>\n\u003cp>\u003ca href=\"http://www.dajanigroup.net/establishments/cafe-abir/\">Café Abir\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/abir.jpg\" alt=\"storefront of Cafe Abir \" title=\"storefront of Cafe Abir \" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-10188\">\u003cbr>\n\u003cem>Storefront of local favorite, Café Abir\u003c/em> \u003c/p>\n\u003cp>Café Abir prides itself on roasting their own coffee daily in their micro-roasting machine. They make a rock-solid Americano and a nice, strong latte. But so do many places in the city. So what sets Café Abir apart? What I like is their varied workspace: they have a giant, communal table along with raised round tables with red velour booths that feel like little work nooks. They play good 80's music: I've been sitting here writing for the past hour and there's been some classic Heart, Bruce Springsteen and Men at Work. Good stuff. And they also have tons of individually wrapped treats, from slices of cake, to apricot bars and chocolate-dipped Rice Krispie bars. I'll admit, before I'd stocked the kitchen and actually gotten a feel for the 'hood, I had my fair share of their giant Rice Krispie treats. \u003c/p>\n\u003cp>Café Abir serves \u003ca href=\"http://www.worldpantry.com/cgi-bin/ncommerce3/ExecMacro/numitea/home.d2w/report\">Numi\u003c/a> tea, and a few different selections of beer and wine. In the evening, I've seen couples having a bottle of beer, presumably before heading out to one of the bars nearby. The red velour couches are that good--and when it's warm enough, the outdoor tables are prime for Divisadero people watching. So while there are dozens of incredible coffee joints around town, I'm thankful Abir's close by, and that they're open a bit later than most. \u003c/p>\n\u003cp>\u003ca href=\"http://www.dajanigroup.net/establishments/cafe-abir/\">Café Abir\u003c/a>\u003cbr>\n300 Fulton Street (@ Divisidero)\u003cbr>\nSan Francisco, CA 94117\u003cbr>\n(415) 567-6503\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Daily, 6am-10pm\u003cbr>\nCash only.\u003c/p>\n\u003cp>\u003cstrong>Apollo Coffee\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/apollo.jpg\" alt=\"A quiet Sunday afternoon at Apollo Coffee\" title=\"A quiet Sunday afternoon at Apollo Coffee\" width=\"500\" height=\"168\" class=\"alignnone size-full wp-image-10189\">\u003cbr>\n\u003cem>A quiet Sunday afternoon at Apollo Coffee\u003c/em>\u003c/p>\n\u003cp>When I first moved in, Apollo had a sign on the front door that they'd be closed for the next week. I wasn’t sure if this was because of the construction on Divisadero or because post-holiday business is just darn slow, and it's a smart business move to shutter for a few days. Regardless, I'm happy they're up and running now. This is quite literally the perfect place to get work done--oftentimes I actually feel guilty talking on the phone because the atmosphere is so conducive to quiet work and reading that it tends to have more of a library vibe than a happening coffee house vibe. So while you won’t hear the hippest live music here, there's tons of comfortable individual seating, lots of outlets, and great natural light. It's uber-clean, and the owner is incredibly friendly.\u003c/p>\n\u003cp> The lattes are great. Their espresso has smooth, sweet notes. And the drip coffee is strong--even though I have a coffeemaker at home, the houseguests I've had prefer to cruise over to Apollo for a cup. They have a small selection of breakfast pastries and scones, panini for lunch, and a great selection of snacks like \u003ca href=\"http://www.larabar.com/\">Lara Bars\u003c/a>, \u003ca href=\"http://www.dagobachocolate.com/\">Dagoba\u003c/a> chocolate, mini brownies, and mini truffles. In fact, I noticed a lot of options for the chocolate aficionado here, from chocolate bars to dark chocolate cupcakes. They sell beer and wine as well, although I think the hours at Apollo aren’t so conducive to this. When asked about the early hours, the owner commented that it's a much quieter part of Divisadero, and maybe in the summer they'll stay open a bit later. Until then, I'm sticking to the coffee, the quiet, and the chocolate. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Apollo Coffee\u003c/strong>\u003cbr>\n1064 Divisidero St. (between Turk and Golden Gate Blvd)\u003cbr>\nSan Francisco, CA 94115\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Mon.-Thurs. 8am-7pm; Fri.-Sat. 8am-6pm; Sun. 9am-6pm\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/24/2010/01/underground-market26.jpg\" alt=\"San Francisco Underground Market - cupcakes\" title=\"San Francisco Underground Market - cupcakes\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-10132\">\u003c/p>\n\u003cp>Six o'clock on Friday night, and the line outside the door at 17th and Capp was snaking down past the motorcycle repair shop and around the corner. Clutching brown paper bags of Sam Adams and Tecate, the crowd was a typical Mission mix: young guys in goatees with bike locks slung through their messenger bags, cool dads with baby strapped to their chests in slings, women staying warm in hand-knitted scarves and stripey fingerless gloves, even a few used-bookstore-looking folks with wild gray hair and heavy glasses. \u003c/p>\n\u003cp>What was the scene? An iPad giveaway? Lifetime free coffee at Four Barrel? A Radiohead jam session? \u003c/p>\n\u003cp>No, no, and no...instead, it was the second \u003ca href=\"http://us1.campaign-archive.com/?u=5bb29e249d33f56d1f219edeb&id=b5a3cfff7d\">Underground Farmers' Market\u003c/a>, organized by \u003ca href=\"http://www.foragesf.com/\">ForageSF\u003c/a>'s Iso Rabins. Essentially, an extra-groovy bake sale, held for no reason except to showcase the fun stuff being made by your friends and neighbors. What was on the table? All kinds of delights: kombucha by the jug, bags of peanut brittle and beef jerky, bergamot marmalade, white-grapefruit vanilla jelly, onion-bacon relish, lemonade, butternut-squash lasagna, little bowls of rice and mung-bean stew scooped out of Mason jars, acorn fudge, made-while-you-wait Indian chaat, corned-beef sandwiches, pumpkin pie by the slice, raw chocolate truffles, cupcakes, cucumber marmalade, kale, fresh chanterelles, granola, chipotle popcorn.\u003c/p>\n\u003cp>\u003ciframe align=\"center\" src=\"http://www.flickr.com/slideShow/index.gne?set_id=72157623185833179&\" frameborder=\"0\" width=\"500\" scrolling=\"no\" height=\"500\">\u003c/iframe>\u003cbr>\n\u003cem>Photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Well, awesome, you may say. But this is San Francisco, hardly a place starving for access to raw-chocolate truffles and artisanal chicharrones. Between our dozens of farmers' markets, our thousands of restaurants, and our many, many gourmet stores, why would anyone need to stand in line on Capp Street to score good food? \u003c/p>\n\u003cp>Because walking into a store and handing over money is easy. Anyone can do it. To get to the Underground Farmers Market, you had to know about it—through Rabins' own 1000+ person email list, through a re-tweet from a street-food cart, or from one of the many blog or media mentions that had been buzzing around the concept since the first market, held last December. Just like at a show by a new band, though, a lot of the attendees seemed to have gotten there the old-fashioned way: they had a friend selling stuff, or knew somebody who knew somebody who told them to check out this cool scene. \u003c/p>\n\u003cp>So there was the buzz factor, and the undeniable urban urge to be in at the beginning of the next new thing. And, like a warehouse show, there was a little of the\u003cem> Permits? We don't need no stinkin' permits\u003c/em> feeling, too. After all, this was outlaw food, made by artisans canning on the far side of the law—in other words, brewing the 'buch or popping the corn in their home kitchens, uninspected by the health department. \u003c/p>\n\u003cp>Few of the vendors make their product professionally in commercial kitchens; for most, it's a fun side gig, something they were doing anyway for friends and family, a way to make a little extra money from a particular passion for chocolate or kimchee. (Of course, the continued stream of layoffs have made more and more people seek profit in their passion; at a recent \u003ca href=\"http://www.spur.org/events/calendar/tamales_creme_brulee_economics_streetfood\">SPUR\u003c/a> panel discussion on the economics of street food, Imelda Reyes from the Department of Public Health said she gets 12 to 16 calls a day now from would-be street-food entrepreneurs curious about the permitting process, up from 2 or 3 a week a year ago.) \u003c/p>\n\u003cp>Is this how twentysomethings are rebelling now? As outlaw onion-bacon relish-makers, flaunting the law with their organic flax-seed crackers or park-foraged miners' lettuce? Whatever the reasoning, the scene was amazingly cheerful. This was a church social of a different stripe, bringing together like-minded urbanites eager not just to shop and nibble (although shop they did) but to to put a face on their food, talking pickling, swapping project ideas, sharing chicken coop innovations and enthusing about the excellence of Fatted Calf's butchery classes. That bunch of mustard greens? Grown and bunched by Patricia on an eighth-of-an-acre vacant lot in Berkeley, thanks to a friendly landlord happy to see vegetables sprouting instead of weeds and trash. That lemonade? Made by Robin from lemons picked in her friend's backyard, and served up with peanut brittle \"made from stuff I just had in my kitchen.\" \u003c/p>\n\u003cp>Selling my own hot-from-the-oven homemade \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/09/easy-multi-grain-bread-draft/\">bread\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/06/13/recipe-apricot-jam/\">apricot jam\u003c/a> and vanilla pear butter from a card table in the corner, it was easy to feel like instant friends with everyone to whom I handed a warm loaf. After all, I'd kneaded and shaped each bread just a few hours before, peeled every single pear after it was picked at an orchard I knew. \u003c/p>\n\u003cp>The recession may be fueling a renewed interest in home cooking and small-scale entrepreneurship, but money was definitely being spent. By 10pm, Becky of Urban Preserves estimated that she'd sold over half of the 150 jars she'd brought; Kitty of Kitty's Creations, who makes her products in her church's kitchen in the Sunset, had maybe 5 dozen left of the 14 dozen jars of jam, chutney, and relish she'd walked in with. Slow Jams, on the verge of going pro, charged $10 and up for their sleek jars of sweet and savory jams and relishes; by 9pm, they were sold out and packed up. \u003c/p>\n\u003cp>By 10:30pm, organizer Iso Rabins looked equally exhausted and thrilled, if a little stunned by the turnout. A lot of advance press and a savvy use of social media, combined with a particular young-urbanite quest for authenticity, had made the night's market popular beyond anything he'd imagined. For the next one, a bigger venue will clearly be necessary. How big can it go and still feel underground? How many of the novelty seekers will come back? How much jam and jerky does the city need? For the moment, it seems, that if you make it, they will come. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Watch \u003ca href=\"http://www.kqed.org/tv/programs/thisweek/watch/archive/226548/c\">This Week in Northern California\u003c/a> tonight, \u003cem>Friday January 29 at 8pm\u003c/em> to see \u003ca href=\"http://blogs.kqed.org/food/host-biography/\">Leslie Sbrocco\u003c/a>, host of \u003ca href=\"http://blogs.kqed.org/food/\">Check, Please! Bay Area\u003c/a> in a new segment on local food and wine trends. This week, a conversation about restaurants and the recession and underground food markets with Bay Area Bites bloggers, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/michael-procopio/\">Michael Procopio\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie-rosenbaum/\">Stephanie Rosenbaum\u003c/a>.\u003c/strong>\u003c/p>\n\n",
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"excerpt": "The second Underground Farmers' Market hits a nerve as capacity crowds line up on Capp Street for jam, kombucha, and other homemade treats made by their friends and neighbors. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/underground-market26.jpg\" alt=\"San Francisco Underground Market - cupcakes\" title=\"San Francisco Underground Market - cupcakes\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-10132\">\u003c/p>\n\u003cp>Six o'clock on Friday night, and the line outside the door at 17th and Capp was snaking down past the motorcycle repair shop and around the corner. Clutching brown paper bags of Sam Adams and Tecate, the crowd was a typical Mission mix: young guys in goatees with bike locks slung through their messenger bags, cool dads with baby strapped to their chests in slings, women staying warm in hand-knitted scarves and stripey fingerless gloves, even a few used-bookstore-looking folks with wild gray hair and heavy glasses. \u003c/p>\n\u003cp>What was the scene? An iPad giveaway? Lifetime free coffee at Four Barrel? A Radiohead jam session? \u003c/p>\n\u003cp>No, no, and no...instead, it was the second \u003ca href=\"http://us1.campaign-archive.com/?u=5bb29e249d33f56d1f219edeb&id=b5a3cfff7d\">Underground Farmers' Market\u003c/a>, organized by \u003ca href=\"http://www.foragesf.com/\">ForageSF\u003c/a>'s Iso Rabins. Essentially, an extra-groovy bake sale, held for no reason except to showcase the fun stuff being made by your friends and neighbors. What was on the table? All kinds of delights: kombucha by the jug, bags of peanut brittle and beef jerky, bergamot marmalade, white-grapefruit vanilla jelly, onion-bacon relish, lemonade, butternut-squash lasagna, little bowls of rice and mung-bean stew scooped out of Mason jars, acorn fudge, made-while-you-wait Indian chaat, corned-beef sandwiches, pumpkin pie by the slice, raw chocolate truffles, cupcakes, cucumber marmalade, kale, fresh chanterelles, granola, chipotle popcorn.\u003c/p>\n\u003cp>\u003ciframe align=\"center\" src=\"http://www.flickr.com/slideShow/index.gne?set_id=72157623185833179&\" frameborder=\"0\" width=\"500\" scrolling=\"no\" height=\"500\">\u003c/iframe>\u003cbr>\n\u003cem>Photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Well, awesome, you may say. But this is San Francisco, hardly a place starving for access to raw-chocolate truffles and artisanal chicharrones. Between our dozens of farmers' markets, our thousands of restaurants, and our many, many gourmet stores, why would anyone need to stand in line on Capp Street to score good food? \u003c/p>\n\u003cp>Because walking into a store and handing over money is easy. Anyone can do it. To get to the Underground Farmers Market, you had to know about it—through Rabins' own 1000+ person email list, through a re-tweet from a street-food cart, or from one of the many blog or media mentions that had been buzzing around the concept since the first market, held last December. Just like at a show by a new band, though, a lot of the attendees seemed to have gotten there the old-fashioned way: they had a friend selling stuff, or knew somebody who knew somebody who told them to check out this cool scene. \u003c/p>\n\u003cp>So there was the buzz factor, and the undeniable urban urge to be in at the beginning of the next new thing. And, like a warehouse show, there was a little of the\u003cem> Permits? We don't need no stinkin' permits\u003c/em> feeling, too. After all, this was outlaw food, made by artisans canning on the far side of the law—in other words, brewing the 'buch or popping the corn in their home kitchens, uninspected by the health department. \u003c/p>\n\u003cp>Few of the vendors make their product professionally in commercial kitchens; for most, it's a fun side gig, something they were doing anyway for friends and family, a way to make a little extra money from a particular passion for chocolate or kimchee. (Of course, the continued stream of layoffs have made more and more people seek profit in their passion; at a recent \u003ca href=\"http://www.spur.org/events/calendar/tamales_creme_brulee_economics_streetfood\">SPUR\u003c/a> panel discussion on the economics of street food, Imelda Reyes from the Department of Public Health said she gets 12 to 16 calls a day now from would-be street-food entrepreneurs curious about the permitting process, up from 2 or 3 a week a year ago.) \u003c/p>\n\u003cp>Is this how twentysomethings are rebelling now? As outlaw onion-bacon relish-makers, flaunting the law with their organic flax-seed crackers or park-foraged miners' lettuce? Whatever the reasoning, the scene was amazingly cheerful. This was a church social of a different stripe, bringing together like-minded urbanites eager not just to shop and nibble (although shop they did) but to to put a face on their food, talking pickling, swapping project ideas, sharing chicken coop innovations and enthusing about the excellence of Fatted Calf's butchery classes. That bunch of mustard greens? Grown and bunched by Patricia on an eighth-of-an-acre vacant lot in Berkeley, thanks to a friendly landlord happy to see vegetables sprouting instead of weeds and trash. That lemonade? Made by Robin from lemons picked in her friend's backyard, and served up with peanut brittle \"made from stuff I just had in my kitchen.\" \u003c/p>\n\u003cp>Selling my own hot-from-the-oven homemade \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/09/easy-multi-grain-bread-draft/\">bread\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/06/13/recipe-apricot-jam/\">apricot jam\u003c/a> and vanilla pear butter from a card table in the corner, it was easy to feel like instant friends with everyone to whom I handed a warm loaf. After all, I'd kneaded and shaped each bread just a few hours before, peeled every single pear after it was picked at an orchard I knew. \u003c/p>\n\u003cp>The recession may be fueling a renewed interest in home cooking and small-scale entrepreneurship, but money was definitely being spent. By 10pm, Becky of Urban Preserves estimated that she'd sold over half of the 150 jars she'd brought; Kitty of Kitty's Creations, who makes her products in her church's kitchen in the Sunset, had maybe 5 dozen left of the 14 dozen jars of jam, chutney, and relish she'd walked in with. Slow Jams, on the verge of going pro, charged $10 and up for their sleek jars of sweet and savory jams and relishes; by 9pm, they were sold out and packed up. \u003c/p>\n\u003cp>By 10:30pm, organizer Iso Rabins looked equally exhausted and thrilled, if a little stunned by the turnout. A lot of advance press and a savvy use of social media, combined with a particular young-urbanite quest for authenticity, had made the night's market popular beyond anything he'd imagined. For the next one, a bigger venue will clearly be necessary. How big can it go and still feel underground? How many of the novelty seekers will come back? How much jam and jerky does the city need? For the moment, it seems, that if you make it, they will come. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Watch \u003ca href=\"http://www.kqed.org/tv/programs/thisweek/watch/archive/226548/c\">This Week in Northern California\u003c/a> tonight, \u003cem>Friday January 29 at 8pm\u003c/em> to see \u003ca href=\"http://blogs.kqed.org/food/host-biography/\">Leslie Sbrocco\u003c/a>, host of \u003ca href=\"http://blogs.kqed.org/food/\">Check, Please! Bay Area\u003c/a> in a new segment on local food and wine trends. This week, a conversation about restaurants and the recession and underground food markets with Bay Area Bites bloggers, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/michael-procopio/\">Michael Procopio\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie-rosenbaum/\">Stephanie Rosenbaum\u003c/a>.\u003c/strong>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Cutting Corners: Tipping in a Down Economy",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/dollar-and-scissors.jpg\" alt=\"dollar and scissors\" title=\"dollar and scissors\" width=\"350\" height=\"262\" class=\"alignleft size-full wp-image-10090\">2009 was a rough year for restaurants in San Francisco and (if January is any indicator) 2010 isn't going to be a bed of truffles and lollipops either. As a 20-year veteran of the restaurant industry, I cringe.\u003c/p>\n\u003cp>Have you taken a look at the list of restaurants that closed their doors in the past year? It isn't pretty. Browsing through SF Weekly's \u003ca href=\"http://blogs.sfweekly.com/foodie/sf_restaurant_closings/\">SFoodie blog\u003c/a> and looking at all of the fallen eateries the other day, I felt like Scarlett O'Hara listening to a long roster of Civil War dead, hoping that none of the old soldiers I truly loved in this city were among the dead or wounded.\u003c/p>\n\u003cp>Some of the casualties were no big surprise. For example, my reaction to finding out that \u003ca href=\"http://carnelianroom.com/\">The Carnelian Room\u003c/a> (sorry, Dad) atop the Bank of America tower had closed was like hearing that \u003ca href=\"http://video.tvguide.com/Abe+Vigoda/Abe+Vigoda++Dead+or+Alive/1700744\">Abe Vigoda\u003c/a> was really, really dead this time. My only surprise was that it had held on for so long.\u003c/p>\n\u003cp>I am, however, wearing my widow's weeds for some of the other, smaller restaurants that have left us, like \u003ca href=\"http://dziuggy.com/ok/\">Old Krakow\u003c/a>, \u003ca href=\"http://missionmission.wordpress.com/2009/10/01/palace-steak-house-closes/\">The Palace Steakhouse\u003c/a> , and \u003ca href=\"http://sanfrancisco.citysearch.com/profile/905551/san_francisco_ca/clementine_restaurant_closed.html\">Clementine\u003c/a>, just to name a few. \u003c/p>\n\u003cp>Many restaurants that have survived the 21st century economy thus far have resorted to luring guests into their dining rooms with 2-for-1 specials, happy hours, and (sigh) coupons. Even the once-mighty Aqua and The Dining Room at the Ritz-Carlton are offering \u003ca href=\"http://www.opentable.com/diprogram.aspx?m=4&ref=1203\">1,000 Open Table points\u003c/a> if you would just pretty-please come for a visit. That's pretty much the online equivalent of begging.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In terms of restaurant workers, I'm one of the lucky ones. I work in a place that is still (author makes a hurried sigh of the cross) going strong. And there are fortunately several other venues in this city which are doing the same. That doesn't mean, however, that my fellow waiters and I are not feeling the pinch like everybody else. Like maybe you, for example.\u003c/p>\n\u003cp>These days, a lot of diners are cutting corners where they can. Some of those who do come into our places of business are either coming less often than they used to or are simply spending less. Often, I see couples either sharing one main course or foregoing them altogether and sticking to appetizers. If wine enters the picture, people are drinking more wines-by-the-glass than they are bottles. On the weekends, I see almost as many guests bring in their own wine as order from our wine list. And, of course, those wines aren't usually the ones listed on the reserve menu. As a result, our sales our down. Just like everyone else's, with the possible exception of pharmaceutical companies, undertakers, and bank executives.\u003c/p>\n\u003cp>Yesterday, for example, I overheard a very well-dressed business woman who works for a high-profile company mention to her lunch partners, \"I don't go out much anymore. I've started brown-bagging it at work. I even stopped getting my Starbucks every morning, for God's sake, so today's a real treat!\" It's a sensible, Depression Era mindset and I can't say that I blame her one bit.\u003c/p>\n\u003cp>What I do blame her for is leaving me a 12% tip. And I blame the business guy sitting ten feet away from her discussing how his children don't appreciate how expensive their ski weekend in Aspen really was who gave me even less. And, no, I wasn't having an off day. I was clean, neat, welcoming, informative, prompt, and all the dozen-or-so other good things I have to be to each and every table I take care of. I happen to see it as a trend-- and an ugly one at that.\u003c/p>\n\u003cp>Don't worry, you won't be hearing violins and I promise not to go all \u003ca href=\"http://www.youtube.com/watch?v=ePENcrE_xcQ\">Sally Struthers\u003c/a> on you today (though we \u003cem>do\u003c/em> share the same birthday, Sally and I). But it \u003cem>is\u003c/em> a bit of a rant.\u003c/p>\n\u003cp>I've said it before and I will say it again, if you leave a (expletive) tip to a server, there had better be a good reason for it. If she is rude or hostile, don't leave one at all. If he screws up your order and blames everyone else, then disappears for a cigarette when you need to pay the check so you can get to the airport like you said you needed to at the beginning of the meal... stiff him-- he deserves it.\u003c/p>\n\u003cp>But leaving $20 on a $500 bill to a waiter who has orchestrated your meal, told you when you are ordering too much, selected a wine for you that you absolutely rave about, and who makes you look good because your guests are all raving about their experience is an outrage. All the more so because that waiter can't say or do anything about it without losing his job. There is a special dining circle in hell reserved for just this kind of diner. \u003c/p>\n\u003cp>Not that I feel very strongly about it one way or the other, of course.\u003c/p>\n\u003cp>Nearly a year ago, I explained in detail \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/02/20/tipping-down-and-out/\">exactly what happens\u003c/a> in such an extreme case of (undeserved) bad tipping. I mention it again because I've just witnessed another co-worker be treated in the same manner on a similarly-sized check. \u003c/p>\n\u003cp>Granted, the above is an extreme case, but people are leaving $3 less here, $5 less there. It's alarming to those of us who earn our living depending upon the unreliable tipping habits of strangers. $3 might not sound like very much, but it is. If a server waits upon ten tables in a night and they all sought to save a little money by leaving $3 less, that's $30 out of a server's take home pay per shift. If a server works five shifts per week, that's $150 less. Per month? Around $600. Per year? I think you get the picture. I'm being conservative in my estimates. And remember, sales are typically down all over town, so a server's losses are frequently more when you consider that tips are based on sales.\u003c/p>\n\u003cp>If you do need to cut down your dining expenses, don't take it out on the good servers. Of course, if you come into my restaurant and \u003cem>want\u003c/em> to spend a lot of money, make no mistake-- I'll help you spend it. You'll have a great time doing it, too. But if you come and \u003cem>don't\u003c/em> want to blow your whole pay check, I will go out of my way make sure you don't. I'm not going to make you feel like a cheapskate and you'll have just as good a time as the Fat Cats sitting next to you (if not better because, hey, you're more relaxed since you haven't just spent your rent money trying to impress your date).\u003c/p>\n\u003cp>When the bill comes, be kind. Remember that I found you that beautiful bottle of wine from a region you've never tried before that was $20 less (and much better) than the one you were asking about. It made you look adventurous. Do keep in mind that I suggested our rib eye steak was big enough to feed the both of you. That made your dinner a little more intimate, didn't it? And when I served it all out table side? Ah, that was a nice touch, wasn't it? And when I sent you that dessert for no other reason than \"just because,\" well... perhaps you might bear in mind that I just cut about $50 off of your tab when you are leaving me a tip. Great waiters are worth their weight in gold. \u003c/p>\n\u003cp>My assumption here is that most of you reading this are savvy enough diners to not make your servers take one in the shorts. You are more than likely sophisticated enough to know good service when you experience it. Why do I know this? Because you're reading a food blog, that's why. I'm not saying it's you. Really. Except those of you who are invariably going to comment that I am being whiney or that I should \"get a real job\" (I've heard that one before). I'm saying it might just be your mother, or your husband, or your best friend, in which case I hope that you might pass this post along to them after you've given them a nice big hug and told them you love them, even though they are embarrassingly cheap.\u003c/p>\n\u003cp>The next time you go out to dinner and you've had a great meal and and even greater server, make sure he or she is taken care of. In the words of the mortal Canadian (and you know how Americans make fun of their tipping habits) pundit Nicholas Demeda, \"If you can afford to dine out, you can afford to tip well.\"\u003c/p>\n\u003cp>Tipping for good service is the one place you should never cut corners.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Watch \u003ca href=\"http://www.kqed.org/tv/programs/thisweek/watch/archive/226548/c\">This Week in Northern California\u003c/a> tonight, \u003cem>Friday January 29 at 8pm\u003c/em> to see \u003ca href=\"http://blogs.kqed.org/food/host-biography/\">Leslie Sbrocco\u003c/a>, host of \u003ca href=\"http://blogs.kqed.org/food/\">Check, Please! Bay Area\u003c/a> in a new segment on local food and wine trends. This week, a conversation about restaurants and the recession and underground food markets with Bay Area Bites bloggers, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/michael-procopio/\">Michael Procopio\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie-rosenbaum/\">Stephanie Rosenbaum\u003c/a>.\u003c/strong> \u003c/p>\n\n",
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"excerpt": "2009 was a rough year for restaurants in San Francisco and (if January is any indicator) 2010 isn't going to be a bed of truffles and lollipops either. As a 20-year veteran of the restaurant industry, I cringe.\r\n\r\nHave you taken a look at the list of restaurants that closed their doors in the past year? \r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/dollar-and-scissors.jpg\" alt=\"dollar and scissors\" title=\"dollar and scissors\" width=\"350\" height=\"262\" class=\"alignleft size-full wp-image-10090\">2009 was a rough year for restaurants in San Francisco and (if January is any indicator) 2010 isn't going to be a bed of truffles and lollipops either. As a 20-year veteran of the restaurant industry, I cringe.\u003c/p>\n\u003cp>Have you taken a look at the list of restaurants that closed their doors in the past year? It isn't pretty. Browsing through SF Weekly's \u003ca href=\"http://blogs.sfweekly.com/foodie/sf_restaurant_closings/\">SFoodie blog\u003c/a> and looking at all of the fallen eateries the other day, I felt like Scarlett O'Hara listening to a long roster of Civil War dead, hoping that none of the old soldiers I truly loved in this city were among the dead or wounded.\u003c/p>\n\u003cp>Some of the casualties were no big surprise. For example, my reaction to finding out that \u003ca href=\"http://carnelianroom.com/\">The Carnelian Room\u003c/a> (sorry, Dad) atop the Bank of America tower had closed was like hearing that \u003ca href=\"http://video.tvguide.com/Abe+Vigoda/Abe+Vigoda++Dead+or+Alive/1700744\">Abe Vigoda\u003c/a> was really, really dead this time. My only surprise was that it had held on for so long.\u003c/p>\n\u003cp>I am, however, wearing my widow's weeds for some of the other, smaller restaurants that have left us, like \u003ca href=\"http://dziuggy.com/ok/\">Old Krakow\u003c/a>, \u003ca href=\"http://missionmission.wordpress.com/2009/10/01/palace-steak-house-closes/\">The Palace Steakhouse\u003c/a> , and \u003ca href=\"http://sanfrancisco.citysearch.com/profile/905551/san_francisco_ca/clementine_restaurant_closed.html\">Clementine\u003c/a>, just to name a few. \u003c/p>\n\u003cp>Many restaurants that have survived the 21st century economy thus far have resorted to luring guests into their dining rooms with 2-for-1 specials, happy hours, and (sigh) coupons. Even the once-mighty Aqua and The Dining Room at the Ritz-Carlton are offering \u003ca href=\"http://www.opentable.com/diprogram.aspx?m=4&ref=1203\">1,000 Open Table points\u003c/a> if you would just pretty-please come for a visit. That's pretty much the online equivalent of begging.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In terms of restaurant workers, I'm one of the lucky ones. I work in a place that is still (author makes a hurried sigh of the cross) going strong. And there are fortunately several other venues in this city which are doing the same. That doesn't mean, however, that my fellow waiters and I are not feeling the pinch like everybody else. Like maybe you, for example.\u003c/p>\n\u003cp>These days, a lot of diners are cutting corners where they can. Some of those who do come into our places of business are either coming less often than they used to or are simply spending less. Often, I see couples either sharing one main course or foregoing them altogether and sticking to appetizers. If wine enters the picture, people are drinking more wines-by-the-glass than they are bottles. On the weekends, I see almost as many guests bring in their own wine as order from our wine list. And, of course, those wines aren't usually the ones listed on the reserve menu. As a result, our sales our down. Just like everyone else's, with the possible exception of pharmaceutical companies, undertakers, and bank executives.\u003c/p>\n\u003cp>Yesterday, for example, I overheard a very well-dressed business woman who works for a high-profile company mention to her lunch partners, \"I don't go out much anymore. I've started brown-bagging it at work. I even stopped getting my Starbucks every morning, for God's sake, so today's a real treat!\" It's a sensible, Depression Era mindset and I can't say that I blame her one bit.\u003c/p>\n\u003cp>What I do blame her for is leaving me a 12% tip. And I blame the business guy sitting ten feet away from her discussing how his children don't appreciate how expensive their ski weekend in Aspen really was who gave me even less. And, no, I wasn't having an off day. I was clean, neat, welcoming, informative, prompt, and all the dozen-or-so other good things I have to be to each and every table I take care of. I happen to see it as a trend-- and an ugly one at that.\u003c/p>\n\u003cp>Don't worry, you won't be hearing violins and I promise not to go all \u003ca href=\"http://www.youtube.com/watch?v=ePENcrE_xcQ\">Sally Struthers\u003c/a> on you today (though we \u003cem>do\u003c/em> share the same birthday, Sally and I). But it \u003cem>is\u003c/em> a bit of a rant.\u003c/p>\n\u003cp>I've said it before and I will say it again, if you leave a (expletive) tip to a server, there had better be a good reason for it. If she is rude or hostile, don't leave one at all. If he screws up your order and blames everyone else, then disappears for a cigarette when you need to pay the check so you can get to the airport like you said you needed to at the beginning of the meal... stiff him-- he deserves it.\u003c/p>\n\u003cp>But leaving $20 on a $500 bill to a waiter who has orchestrated your meal, told you when you are ordering too much, selected a wine for you that you absolutely rave about, and who makes you look good because your guests are all raving about their experience is an outrage. All the more so because that waiter can't say or do anything about it without losing his job. There is a special dining circle in hell reserved for just this kind of diner. \u003c/p>\n\u003cp>Not that I feel very strongly about it one way or the other, of course.\u003c/p>\n\u003cp>Nearly a year ago, I explained in detail \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/02/20/tipping-down-and-out/\">exactly what happens\u003c/a> in such an extreme case of (undeserved) bad tipping. I mention it again because I've just witnessed another co-worker be treated in the same manner on a similarly-sized check. \u003c/p>\n\u003cp>Granted, the above is an extreme case, but people are leaving $3 less here, $5 less there. It's alarming to those of us who earn our living depending upon the unreliable tipping habits of strangers. $3 might not sound like very much, but it is. If a server waits upon ten tables in a night and they all sought to save a little money by leaving $3 less, that's $30 out of a server's take home pay per shift. If a server works five shifts per week, that's $150 less. Per month? Around $600. Per year? I think you get the picture. I'm being conservative in my estimates. And remember, sales are typically down all over town, so a server's losses are frequently more when you consider that tips are based on sales.\u003c/p>\n\u003cp>If you do need to cut down your dining expenses, don't take it out on the good servers. Of course, if you come into my restaurant and \u003cem>want\u003c/em> to spend a lot of money, make no mistake-- I'll help you spend it. You'll have a great time doing it, too. But if you come and \u003cem>don't\u003c/em> want to blow your whole pay check, I will go out of my way make sure you don't. I'm not going to make you feel like a cheapskate and you'll have just as good a time as the Fat Cats sitting next to you (if not better because, hey, you're more relaxed since you haven't just spent your rent money trying to impress your date).\u003c/p>\n\u003cp>When the bill comes, be kind. Remember that I found you that beautiful bottle of wine from a region you've never tried before that was $20 less (and much better) than the one you were asking about. It made you look adventurous. Do keep in mind that I suggested our rib eye steak was big enough to feed the both of you. That made your dinner a little more intimate, didn't it? And when I served it all out table side? Ah, that was a nice touch, wasn't it? And when I sent you that dessert for no other reason than \"just because,\" well... perhaps you might bear in mind that I just cut about $50 off of your tab when you are leaving me a tip. Great waiters are worth their weight in gold. \u003c/p>\n\u003cp>My assumption here is that most of you reading this are savvy enough diners to not make your servers take one in the shorts. You are more than likely sophisticated enough to know good service when you experience it. Why do I know this? Because you're reading a food blog, that's why. I'm not saying it's you. Really. Except those of you who are invariably going to comment that I am being whiney or that I should \"get a real job\" (I've heard that one before). I'm saying it might just be your mother, or your husband, or your best friend, in which case I hope that you might pass this post along to them after you've given them a nice big hug and told them you love them, even though they are embarrassingly cheap.\u003c/p>\n\u003cp>The next time you go out to dinner and you've had a great meal and and even greater server, make sure he or she is taken care of. In the words of the mortal Canadian (and you know how Americans make fun of their tipping habits) pundit Nicholas Demeda, \"If you can afford to dine out, you can afford to tip well.\"\u003c/p>\n\u003cp>Tipping for good service is the one place you should never cut corners.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Watch \u003ca href=\"http://www.kqed.org/tv/programs/thisweek/watch/archive/226548/c\">This Week in Northern California\u003c/a> tonight, \u003cem>Friday January 29 at 8pm\u003c/em> to see \u003ca href=\"http://blogs.kqed.org/food/host-biography/\">Leslie Sbrocco\u003c/a>, host of \u003ca href=\"http://blogs.kqed.org/food/\">Check, Please! Bay Area\u003c/a> in a new segment on local food and wine trends. This week, a conversation about restaurants and the recession and underground food markets with Bay Area Bites bloggers, \u003ca href=\"http://ww2.kqed.org/bayareabites/author/michael-procopio/\">Michael Procopio\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie-rosenbaum/\">Stephanie Rosenbaum\u003c/a>.\u003c/strong> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Trevor Morris is a lot like any other Bay Area foodie. When he tastes something great, he can't wait to use it, share it, and think about how it could become part of his culinary repertoire. But as the co-founder of \u003ca href=\"http://www.gelaterianaia.com\">Gelateria Naia\u003c/a>, his first thought upon tasting anything particularly delicious is, \u003cem>Could I make gelato out of this? \u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/flavors500.jpg\" alt=\"flavors\" title=\"flavors\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-9964\">\u003c/p>\n\u003cp>As anyone who's watched the original Japanese Iron Chef knows, just about anything can be made into something resembling a frozen dessert. (Tasting the buttered lobster ice cream sold at a popular ice-cream shop in Bar Harbor, Maine remains a low point of my tongue's career.) Even as simple a flavor as coffee can be trickier to perfect than one might assume. \u003c/p>\n\u003cp>The company's years of dedication have paid off. Naia now has 4 gelato shops around the Bay Area, and freestanding counters in numerous Whole Foods stores throughout Northern California. \u003c/p>\n\u003cp>But it wasn't until last week's \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/18/2010-fancy-food-show/\">Fancy Food Show\u003c/a> in San Francisco that I tasted gelati that transported me from the fluorescent-lit Moscone Center to the arched pergolas of a Bologna side street, to where I spent many a euro (and lazy afternoon) at \u003ca href=\"http://www.lasorbetteria.it/categoria_eng.php?id=1\">La Sorbetteria Castiglione\u003c/a>, that gastronomic city's best gelateria. And it wasn't in the Italian-food aisle, but California-made at Gelateria Naia. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>What set these gelati apart was their purity and depth of flavor. Not too sweet, they were satiny smooth, pillowy and cool on the tongue, nipping right from the tongue straight to the brain's joy button. There was a deep, mellow coffee, rich but unbitter, made with \u003ca href=\"http://bluebottlecoffee.net/\">Blue Bottle\u003c/a> beans. There was a lovely, perfumey Earl Gray tea gelato steeped with a \u003ca href=\"http://www.numitea.com\">Numi Organic\u003c/a> blend. A \u003ca href=\"http://www.stgeorgespirits.com/\">St. George Spirits\u003c/a> single-malt gelato called out to be drenched with a shot of whiskey like a grown-up affogato. Chocolate was suave and mellow, the raw material provided by \u003ca href=\"http://www.tcho.com/\">Tcho\u003c/a>. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/stgeorge500.jpg\" alt=\"st george\" title=\"st george\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-9963\">\u003c/p>\n\u003cp>What was the one thing all these flavors had in common? They were all locally inspired, featuring some of the best artisanal products from around the Bay Area. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/local-vendors500.jpg\" alt=\"local vendors\" title=\"local vendors\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-9965\">\u003c/p>\n\u003cp>Part of the reasoning is, of course, a dedication to staying local. The company already gets many of its ingredients from nearby farms and producers, listing the day's sources on chalkboards in each of its stores. Yogurt from Pavel's, honey from Palamino Farms, fruits and nuts from Fiddyment Farms and B&B Ranch, among others, have become an integral part of Naia's offerings. As Morris notes,\u003c/p>\n\u003cblockquote>\u003cp> \"We opened our first store in 2002 and a year later decided to stop using the semi-finished ingredients we were importing from Italy. They tasted fine but it was a silly way to make gelato. Why buy chocolate from Italy when Guittard is right down the road? Why import pistachios when we can call and discuss different roasts with the grower in Roseville? And why would you ever use coffee flavoring when you can just use coffee beans? \u003c/p>\u003c/blockquote>\n\u003cp>But there's also the undeniable business sense of cross-branding with a company that already has its dedicated fans, as Blue Bottle does. Most important, though, said Trevor as he handed me yet another spoonful to taste, is the brainstorming and resource-sharing that happens when obsessive geniuses get together. \u003c/p>\n\u003cp>Instead of trying to learn everything about coffee in order to make a superlative coffee gelato, you go to a guy like Blue Bottle founder James Freeman, a man who probably spends most of his waking hours thinking about coffee. (Who needs sleep, when there's espresso?) And you sit down and talk, and by the time you get up from the table, you've hashed out a new cold-brewing method of getting big-bean flavor into your product without astringency or bitterness. Or you come back to the test kitchen with dozens of Numi teas, thinking you'll make one, two, maybe three tea flavors at the most. And then you taste tea after tea, each remarkable, each stunningly original, and you realize that you want to make a gelato out of almost every tea. \u003c/p>\n\u003cp>Same went with Tcho chocolate; to avoid the cloying heaviness that can weigh down some chocolate gelato, Naia gets pure chocolate liquor, without cocoa butter, for use in its version. Making gelato with high-proof alcohol is a dicey undertaking, since it resists freezing, but since their success with St. George's single-malt whiskey, they're now working on a similar gelato made with the company's popular Absinthe Verte. \u003c/p>\n\u003cp>Plans for other partnerships are in the works (Morris is already working with chocolate star Michael Ricchiuti on a few possibilities), and the new local flavors should be available in Naia's shops in early February. But those who can't wait can attend Naia's upcoming \u003cstrong>Pre-Release Gelato Tasting Benefit\u003c/strong> on Feb. 4, held from 6-9pm at the Berkeley store at 2106 Shattuck Ave. (The $5 fee goes to Doctors Without Borders.)\u003c/p>\n\u003cp>There will more than 20 brand-new flavors available featuring ingredients from TCHO Chocolate (TCHO Nutty, TCHO Chocolatey), Numi Tea (Earl Grey, Green Tea, Jasmine, Golden Chai, Rooibos), Blue Bottle Coffee (Bella Donovan, Hayes Valley Espresso, Sidamo), St George Spirits (absinthe, eau de vie) and Recchiuti Chocolate.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.brownpapertickets.com/event/96909%20\">Get more information and buy tickets\u003c/a>\u003c/em>\u003c/p>\n\n",
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"excerpt": "What happens when a local gelato company teams up with some of the Bay Area's best artisanal food producers? Gelato that will transport you instantly to a sunny Italian sidewalk, no passport required. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Trevor Morris is a lot like any other Bay Area foodie. When he tastes something great, he can't wait to use it, share it, and think about how it could become part of his culinary repertoire. But as the co-founder of \u003ca href=\"http://www.gelaterianaia.com\">Gelateria Naia\u003c/a>, his first thought upon tasting anything particularly delicious is, \u003cem>Could I make gelato out of this? \u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/flavors500.jpg\" alt=\"flavors\" title=\"flavors\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-9964\">\u003c/p>\n\u003cp>As anyone who's watched the original Japanese Iron Chef knows, just about anything can be made into something resembling a frozen dessert. (Tasting the buttered lobster ice cream sold at a popular ice-cream shop in Bar Harbor, Maine remains a low point of my tongue's career.) Even as simple a flavor as coffee can be trickier to perfect than one might assume. \u003c/p>\n\u003cp>The company's years of dedication have paid off. Naia now has 4 gelato shops around the Bay Area, and freestanding counters in numerous Whole Foods stores throughout Northern California. \u003c/p>\n\u003cp>But it wasn't until last week's \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/18/2010-fancy-food-show/\">Fancy Food Show\u003c/a> in San Francisco that I tasted gelati that transported me from the fluorescent-lit Moscone Center to the arched pergolas of a Bologna side street, to where I spent many a euro (and lazy afternoon) at \u003ca href=\"http://www.lasorbetteria.it/categoria_eng.php?id=1\">La Sorbetteria Castiglione\u003c/a>, that gastronomic city's best gelateria. And it wasn't in the Italian-food aisle, but California-made at Gelateria Naia. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>What set these gelati apart was their purity and depth of flavor. Not too sweet, they were satiny smooth, pillowy and cool on the tongue, nipping right from the tongue straight to the brain's joy button. There was a deep, mellow coffee, rich but unbitter, made with \u003ca href=\"http://bluebottlecoffee.net/\">Blue Bottle\u003c/a> beans. There was a lovely, perfumey Earl Gray tea gelato steeped with a \u003ca href=\"http://www.numitea.com\">Numi Organic\u003c/a> blend. A \u003ca href=\"http://www.stgeorgespirits.com/\">St. George Spirits\u003c/a> single-malt gelato called out to be drenched with a shot of whiskey like a grown-up affogato. Chocolate was suave and mellow, the raw material provided by \u003ca href=\"http://www.tcho.com/\">Tcho\u003c/a>. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/stgeorge500.jpg\" alt=\"st george\" title=\"st george\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-9963\">\u003c/p>\n\u003cp>What was the one thing all these flavors had in common? They were all locally inspired, featuring some of the best artisanal products from around the Bay Area. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/local-vendors500.jpg\" alt=\"local vendors\" title=\"local vendors\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-9965\">\u003c/p>\n\u003cp>Part of the reasoning is, of course, a dedication to staying local. The company already gets many of its ingredients from nearby farms and producers, listing the day's sources on chalkboards in each of its stores. Yogurt from Pavel's, honey from Palamino Farms, fruits and nuts from Fiddyment Farms and B&B Ranch, among others, have become an integral part of Naia's offerings. As Morris notes,\u003c/p>\n\u003cblockquote>\u003cp> \"We opened our first store in 2002 and a year later decided to stop using the semi-finished ingredients we were importing from Italy. They tasted fine but it was a silly way to make gelato. Why buy chocolate from Italy when Guittard is right down the road? Why import pistachios when we can call and discuss different roasts with the grower in Roseville? And why would you ever use coffee flavoring when you can just use coffee beans? \u003c/p>\u003c/blockquote>\n\u003cp>But there's also the undeniable business sense of cross-branding with a company that already has its dedicated fans, as Blue Bottle does. Most important, though, said Trevor as he handed me yet another spoonful to taste, is the brainstorming and resource-sharing that happens when obsessive geniuses get together. \u003c/p>\n\u003cp>Instead of trying to learn everything about coffee in order to make a superlative coffee gelato, you go to a guy like Blue Bottle founder James Freeman, a man who probably spends most of his waking hours thinking about coffee. (Who needs sleep, when there's espresso?) And you sit down and talk, and by the time you get up from the table, you've hashed out a new cold-brewing method of getting big-bean flavor into your product without astringency or bitterness. Or you come back to the test kitchen with dozens of Numi teas, thinking you'll make one, two, maybe three tea flavors at the most. And then you taste tea after tea, each remarkable, each stunningly original, and you realize that you want to make a gelato out of almost every tea. \u003c/p>\n\u003cp>Same went with Tcho chocolate; to avoid the cloying heaviness that can weigh down some chocolate gelato, Naia gets pure chocolate liquor, without cocoa butter, for use in its version. Making gelato with high-proof alcohol is a dicey undertaking, since it resists freezing, but since their success with St. George's single-malt whiskey, they're now working on a similar gelato made with the company's popular Absinthe Verte. \u003c/p>\n\u003cp>Plans for other partnerships are in the works (Morris is already working with chocolate star Michael Ricchiuti on a few possibilities), and the new local flavors should be available in Naia's shops in early February. But those who can't wait can attend Naia's upcoming \u003cstrong>Pre-Release Gelato Tasting Benefit\u003c/strong> on Feb. 4, held from 6-9pm at the Berkeley store at 2106 Shattuck Ave. (The $5 fee goes to Doctors Without Borders.)\u003c/p>\n\u003cp>There will more than 20 brand-new flavors available featuring ingredients from TCHO Chocolate (TCHO Nutty, TCHO Chocolatey), Numi Tea (Earl Grey, Green Tea, Jasmine, Golden Chai, Rooibos), Blue Bottle Coffee (Bella Donovan, Hayes Valley Espresso, Sidamo), St George Spirits (absinthe, eau de vie) and Recchiuti Chocolate.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.brownpapertickets.com/event/96909%20\">Get more information and buy tickets\u003c/a>\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "2010 Fancy Food Show",
"title": "2010 Fancy Food Show",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/fancyfoodpanda.jpg\" alt=\"fancy food show panda licorice\" title=\"fancy food show panda licorice\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-10042\">\u003c/p>\n\u003cp>The \u003ca href=\"http://www.specialtyfood.com/do/fancyFoodShow/LocationsAndDates\">Winter Fancy Food Show\u003c/a> is here in San Francisco through Tuesday, sprawling through the windowless, blue-carpeted acres of the Moscone Center. It's huge, filling both the North and South Halls on either side of Howard Street, over 2000 vendors on display, all here to make deals, talk shop, taste, schmooze, scope out the competition, see which way the market is moving. It's the biggest food-product show in the country, attracting all levels of the industry from big distributors with furry-suited mascots to small cheesemakers. The sleek Italians are here, promoting the wines of Sardinia, just a few aisles away from the guys touting a line of wine-bottle carriers and gift bags. \u003c/p>\n\u003cp>So what's on display? Everything. It's both cheering and depressing at once. Everyone seems to have the utmost faith in their product, a shiny white-teeth optimism that \u003cem>of course\u003c/em> America needs bacon-flavored microwave popcorn that's also vegetarian and kosher, or applesauce in astronaut-style squeeze bags. Would you like to try a glass of water shipped from Siberia? Wouldn't you like to fancy up your dessert presentations with chocolate-truffle foam, now in a handy squirt can? Goji berries are good for you, you know. Here, you can eat them in cookies.\u003c/p>\n\u003cp>Everyone has a gimmick. These truffles are vegan and aligned with Indian ayurvedic practice, stamped with what could be the logo of a yoga studio and filled with coconut ginger-lemongrass ganache. These crunchy little cheese straws are made by real buttery-accented Southern ladies handing them out as if at a United Daughters of the Confederacy tea. \u003c/p>\n\u003cp>Tabletop wedding fountains spout ginger-haberno barbecue glaze as an entire Hyatt's worth of men in dark blue suits crunch spreadsheet numbers behind brightly lit cheese displays. Pisco sours are being poured in the Peruvian aisle (a good thing), Lincolnshire elderflower soda in the British one. All the chocolate is decadent, all the cakes indulgent but guilt-free. And everyone is still smiling, smiling, under the fluorescent lights, snapping up samples and trading shop talk about warehouses and brokers, reps and prices. All the packaging is bright, brighter, brightest. Hand-sanitizing stations are set up at the end of every few aisles, even as it's impossible to estimate how many fingers have dug into the big bowls of loose nuts on display at this table, or scooped into that oozing wedge of Brie. One uses a toothpick, looks for untouched edges or single-serving cups, and hopes for the best. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So what was worth trying? The new whole-milk ricotta at West Marin's \u003ca href=\"http://www.bellwetherfarms.com\">Bellwether Farms\u003c/a>, creamily rich and lusciously smooth, the product of months of experimentation by artisanal-dairy matriarch Cindy Callahan and her son Liam. Unlike their Jersey and sheep's-milk ricottas, made the traditional way from the leftover whey pressed out of their other cheeses, this ricotta starts with full-fat milk that's cultured, like yogurt, then left to coagulate and ripen. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/cindy-callahan300.jpg\" alt=\"cindy callahan\" title=\"cindy callahan\" width=\"300\" height=\"225\" class=\"alignnone size-full wp-image-9786\">\u003c/p>\n\u003cp>The company's sheep herd is expanding, with lambing happening year-round now. This means more milk, which means the rest of the country will finally get the chance to breakfast on Bellwether's excellent sheep's-milk yogurt, as the company finally begins distribution beyond California. Callahan is upbeat; 2009 was a very good year for her sheep's-milk products. Down the road, she hopes, might be a Bellweather blue.\u003c/p>\n\u003cp>Representing the green hills of Vermont, the \u003ca href=\"http://www.graftonvillagecheese.com/\">Grafton Village Cheese Company\u003c/a> is looking back to the roots of its popular Cheddar. Tasty, wax-sealed blocks of easy-to-love New England cheddar made be Grafton's stock in trade, but right now they're most excited about their old English-style wheels of bandage-wrapped cheddar. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/graftoncheese500.jpg\" alt=\"grafton cheese\" title=\"grafton cheese\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-9783\">\u003c/p>\n\u003cp>Raw milk from their two best farms goes straight from the milking parlors into the cheese-making rooms. Once the cheeses are formed and cloth-wrapped, they're sent over the \u003ca href=\"http://www.cellarsatjasperhill.com/\">Cellars at Jasper Hill\u003c/a>, a custom aging facility built by the small-batch cheesemakers of Jasper Hill. The cloth wrapping lets the cheese breathe as it ages, collecting more flavor-inducing bacteria and developing an alluring bovine funk over 16 months in the caves. It's not quite up to the grand complexity of a great English cheddars like Montgomery, but it's closer than most. So far, the company is selling it by the wheel to a small number of cheese stores and high-end supermarkets. \u003c/p>\n\u003cp>Sauerkraut hasn't hit the scene yet, although it feels like a safe bet that it will by next year. Instead, there's the palate-cleansing, corpse-reviving blast of \u003ca href=\"http://www.milkimchi.com\">Mother-in-Law's Kimchi\u003c/a> neatly balanced between crunch and bite, heat and ferment. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/kimchee500.jpg\" alt=\"kimchi\" title=\"kimchi\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-9784\">\u003c/p>\n\u003cp>Putting her mother and aunt to work serving up samples is company founder Lauryn Chun, who got the idea after hauling jars of her mother's homemade kimchi home to New York City following every visit home. Friends devoured the spicy condiment and begged for more. Now, she sells her Mason jars of fermented cabbage in fancy New York gourmet shops like Dean & Deluca as well at Bay Area-based online retailer \u003ca href=\"http://milkimchi.foodzie.com/artisan-kimchi-gift-pack.html\">Foodzie\u003c/a>. While Chun organizes kimchi-and-wine pairings in Manhattan, her mother stands by a more traditional approach. \"Koreans eat it three times a day,\" she tells curious customers at her daughter's stand. \"If we don't have kimchi, we \u003ca href=\"http://www.nytimes.com/2008/02/24/world/asia/24kimchi.html\">can't eat\u003c/a>.\"\u003c/p>\n\u003cp>Something to drink? There's lemon-ginger and berry-hibiscus kombucha, ready to retail at $3.50 a pop over at the Honest Tea booth. It tastes like kombucha does, like diluted cider vinegar with a hint of fruit. It will be rolling out nationally in March, and already the spokespeople at the booth can hear the happy hippie ka-ching at the registers of Whole Foods and elsewhere. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/kombucha500.jpg\" alt=\"kombucha\" title=\"kombucha\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-9791\">\u003c/p>\n\u003cp>More alluring are the Edwardian English-summer drinks from \u003ca href=\"http://www.belvoircordials.co.uk\">Belvoir\u003c/a>: a lightly herbal elderflower pressé the color of pale champagne, a vigorous, not-too-sweet ginger beer. Lovely on their own, they'd also make wonderful bases for summer cocktails, if San Francisco's bartenders ever look up from their current hot-and-heavy with absinthe and bitters. What could be more ladylike than a double-elderflower whammy with the ubiquitous St. Germain elderflower liqueur?\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/belvoir500.jpg\" alt=\"belvoir\" title=\"belvoir\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-9785\">\u003c/p>\n\u003cp>And then, of course, comes chocolate. Chocolate is everywhere. It's \u003cem>still\u003c/em> decadent, \u003cem>still \u003c/em>indulgent, saving the world through fair-trade sourcing, scouring out those annoying free radicals, filled with everything from red wine to lemongrass. The cream of the crop, though, is elegant \u003ca href=\"http://www.valrhona.com/us#/accueil\">Valrhona\u003c/a>, still clad in French Vogue-editor matte black. But the doors to the chateau have been eased open slowly, as the company launches an expanded line of baking chocolates geared towards the serious home cook, along with more single-origin bars and bonbon assortments. A box of 52 squares, each a single bite, is divvied up between 4 levels of cocoa percentage (from a 33% milk to a 70% dark) and 4 places of origin. It's the size of a small jewelry box, and much more of a sure thing, especially for the ladies on your list. \u003c/p>\n\u003cp>Ginger continues its ascendancy, in both sweet and savory alike. But never better than in the teeth-sticking chewies of the \u003ca href=\"http://www.gingerpeople.com/\">Ginger People\u003c/a>, who clearly know just what this sample-weary audience needs.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/ginger500.jpg\" alt=\"the ginger people - relieving nausea since 1984\" title=\"the ginger people - relieving nausea since 1984\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-9782\">\u003c/p>\n\n",
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"excerpt": "The Winter Fancy Food Show is here in San Francisco through Tuesday, sprawling through the windowless, blue-carpeted acres down in the Moscone Center. It's huge, filling both the North and South Halls on either side of Howard Street, over 2000 vendors on display, all here to make deals, talk shop, taste, schmooze, scope out the competition, see which way the market is moving. It's the biggest food-product show in the country, attracting all levels of the industry from big distributors to small cheesemakers.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/fancyfoodpanda.jpg\" alt=\"fancy food show panda licorice\" title=\"fancy food show panda licorice\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-10042\">\u003c/p>\n\u003cp>The \u003ca href=\"http://www.specialtyfood.com/do/fancyFoodShow/LocationsAndDates\">Winter Fancy Food Show\u003c/a> is here in San Francisco through Tuesday, sprawling through the windowless, blue-carpeted acres of the Moscone Center. It's huge, filling both the North and South Halls on either side of Howard Street, over 2000 vendors on display, all here to make deals, talk shop, taste, schmooze, scope out the competition, see which way the market is moving. It's the biggest food-product show in the country, attracting all levels of the industry from big distributors with furry-suited mascots to small cheesemakers. The sleek Italians are here, promoting the wines of Sardinia, just a few aisles away from the guys touting a line of wine-bottle carriers and gift bags. \u003c/p>\n\u003cp>So what's on display? Everything. It's both cheering and depressing at once. Everyone seems to have the utmost faith in their product, a shiny white-teeth optimism that \u003cem>of course\u003c/em> America needs bacon-flavored microwave popcorn that's also vegetarian and kosher, or applesauce in astronaut-style squeeze bags. Would you like to try a glass of water shipped from Siberia? Wouldn't you like to fancy up your dessert presentations with chocolate-truffle foam, now in a handy squirt can? Goji berries are good for you, you know. Here, you can eat them in cookies.\u003c/p>\n\u003cp>Everyone has a gimmick. These truffles are vegan and aligned with Indian ayurvedic practice, stamped with what could be the logo of a yoga studio and filled with coconut ginger-lemongrass ganache. These crunchy little cheese straws are made by real buttery-accented Southern ladies handing them out as if at a United Daughters of the Confederacy tea. \u003c/p>\n\u003cp>Tabletop wedding fountains spout ginger-haberno barbecue glaze as an entire Hyatt's worth of men in dark blue suits crunch spreadsheet numbers behind brightly lit cheese displays. Pisco sours are being poured in the Peruvian aisle (a good thing), Lincolnshire elderflower soda in the British one. All the chocolate is decadent, all the cakes indulgent but guilt-free. And everyone is still smiling, smiling, under the fluorescent lights, snapping up samples and trading shop talk about warehouses and brokers, reps and prices. All the packaging is bright, brighter, brightest. Hand-sanitizing stations are set up at the end of every few aisles, even as it's impossible to estimate how many fingers have dug into the big bowls of loose nuts on display at this table, or scooped into that oozing wedge of Brie. One uses a toothpick, looks for untouched edges or single-serving cups, and hopes for the best. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So what was worth trying? The new whole-milk ricotta at West Marin's \u003ca href=\"http://www.bellwetherfarms.com\">Bellwether Farms\u003c/a>, creamily rich and lusciously smooth, the product of months of experimentation by artisanal-dairy matriarch Cindy Callahan and her son Liam. Unlike their Jersey and sheep's-milk ricottas, made the traditional way from the leftover whey pressed out of their other cheeses, this ricotta starts with full-fat milk that's cultured, like yogurt, then left to coagulate and ripen. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/cindy-callahan300.jpg\" alt=\"cindy callahan\" title=\"cindy callahan\" width=\"300\" height=\"225\" class=\"alignnone size-full wp-image-9786\">\u003c/p>\n\u003cp>The company's sheep herd is expanding, with lambing happening year-round now. This means more milk, which means the rest of the country will finally get the chance to breakfast on Bellwether's excellent sheep's-milk yogurt, as the company finally begins distribution beyond California. Callahan is upbeat; 2009 was a very good year for her sheep's-milk products. Down the road, she hopes, might be a Bellweather blue.\u003c/p>\n\u003cp>Representing the green hills of Vermont, the \u003ca href=\"http://www.graftonvillagecheese.com/\">Grafton Village Cheese Company\u003c/a> is looking back to the roots of its popular Cheddar. Tasty, wax-sealed blocks of easy-to-love New England cheddar made be Grafton's stock in trade, but right now they're most excited about their old English-style wheels of bandage-wrapped cheddar. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/graftoncheese500.jpg\" alt=\"grafton cheese\" title=\"grafton cheese\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-9783\">\u003c/p>\n\u003cp>Raw milk from their two best farms goes straight from the milking parlors into the cheese-making rooms. Once the cheeses are formed and cloth-wrapped, they're sent over the \u003ca href=\"http://www.cellarsatjasperhill.com/\">Cellars at Jasper Hill\u003c/a>, a custom aging facility built by the small-batch cheesemakers of Jasper Hill. The cloth wrapping lets the cheese breathe as it ages, collecting more flavor-inducing bacteria and developing an alluring bovine funk over 16 months in the caves. It's not quite up to the grand complexity of a great English cheddars like Montgomery, but it's closer than most. So far, the company is selling it by the wheel to a small number of cheese stores and high-end supermarkets. \u003c/p>\n\u003cp>Sauerkraut hasn't hit the scene yet, although it feels like a safe bet that it will by next year. Instead, there's the palate-cleansing, corpse-reviving blast of \u003ca href=\"http://www.milkimchi.com\">Mother-in-Law's Kimchi\u003c/a> neatly balanced between crunch and bite, heat and ferment. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/kimchee500.jpg\" alt=\"kimchi\" title=\"kimchi\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-9784\">\u003c/p>\n\u003cp>Putting her mother and aunt to work serving up samples is company founder Lauryn Chun, who got the idea after hauling jars of her mother's homemade kimchi home to New York City following every visit home. Friends devoured the spicy condiment and begged for more. Now, she sells her Mason jars of fermented cabbage in fancy New York gourmet shops like Dean & Deluca as well at Bay Area-based online retailer \u003ca href=\"http://milkimchi.foodzie.com/artisan-kimchi-gift-pack.html\">Foodzie\u003c/a>. While Chun organizes kimchi-and-wine pairings in Manhattan, her mother stands by a more traditional approach. \"Koreans eat it three times a day,\" she tells curious customers at her daughter's stand. \"If we don't have kimchi, we \u003ca href=\"http://www.nytimes.com/2008/02/24/world/asia/24kimchi.html\">can't eat\u003c/a>.\"\u003c/p>\n\u003cp>Something to drink? There's lemon-ginger and berry-hibiscus kombucha, ready to retail at $3.50 a pop over at the Honest Tea booth. It tastes like kombucha does, like diluted cider vinegar with a hint of fruit. It will be rolling out nationally in March, and already the spokespeople at the booth can hear the happy hippie ka-ching at the registers of Whole Foods and elsewhere. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/kombucha500.jpg\" alt=\"kombucha\" title=\"kombucha\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-9791\">\u003c/p>\n\u003cp>More alluring are the Edwardian English-summer drinks from \u003ca href=\"http://www.belvoircordials.co.uk\">Belvoir\u003c/a>: a lightly herbal elderflower pressé the color of pale champagne, a vigorous, not-too-sweet ginger beer. Lovely on their own, they'd also make wonderful bases for summer cocktails, if San Francisco's bartenders ever look up from their current hot-and-heavy with absinthe and bitters. What could be more ladylike than a double-elderflower whammy with the ubiquitous St. Germain elderflower liqueur?\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/01/belvoir500.jpg\" alt=\"belvoir\" title=\"belvoir\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-9785\">\u003c/p>\n\u003cp>And then, of course, comes chocolate. Chocolate is everywhere. It's \u003cem>still\u003c/em> decadent, \u003cem>still \u003c/em>indulgent, saving the world through fair-trade sourcing, scouring out those annoying free radicals, filled with everything from red wine to lemongrass. The cream of the crop, though, is elegant \u003ca href=\"http://www.valrhona.com/us#/accueil\">Valrhona\u003c/a>, still clad in French Vogue-editor matte black. But the doors to the chateau have been eased open slowly, as the company launches an expanded line of baking chocolates geared towards the serious home cook, along with more single-origin bars and bonbon assortments. A box of 52 squares, each a single bite, is divvied up between 4 levels of cocoa percentage (from a 33% milk to a 70% dark) and 4 places of origin. It's the size of a small jewelry box, and much more of a sure thing, especially for the ladies on your list. \u003c/p>\n\u003cp>Ginger continues its ascendancy, in both sweet and savory alike. But never better than in the teeth-sticking chewies of the \u003ca href=\"http://www.gingerpeople.com/\">Ginger People\u003c/a>, who clearly know just what this sample-weary audience needs.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Break out the Cupcakes: A New Twist on Breakfast",
"title": "Break out the Cupcakes: A New Twist on Breakfast",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/breakfastcupcake.JPG\" alt=\"The Pancake Breakfast Cupcake at Cups and Cakes Bakery\" title=\"The Pancake Breakfast Cupcake at Cups and Cakes Bakery\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-9293\">\u003cbr>\n\u003cem>The Pancake Breakfast Cupcake at Cups and Cakes Bakery\u003c/em>\u003c/p>\n\u003cp>If your family is anything like mine, Christmas brings about time spent together, slightly annoying and repetitive Christmas music, cookie baking, festive cocktails, and lots of treats. There are meals out, and time to meet up with old friends and extended family. And of course: the fudge and requisite boxes of \u003ca href=\"http://www.sees.com/\">See's Candy\u003c/a>. So on the Monday following Christmas weekend, the last thing you may want to read about is a post highlighting more sweets and treats. But I couldn't resist. I discovered something that warmed my sugar-loving heart last week and I'm dying to share it with you. Here, my friends, is a really good, somewhat socially acceptable excuse to eat cupcakes for breakfast.\u003c/p>\n\u003cp>Now, San Francisco has its fair share of cupcake spots and most folks have already established their favorites. Whether it’s \u003ca href=\"http://www.karascupcakes.com/\">Kara's\u003c/a>, \u003ca href=\"http://that-takes-the-cake.com/\">That Takes the Cake\u003c/a>, or the minis over at \u003ca href=\"http://www.delessiomarket.com/\">DeLessio Market and Bakery\u003c/a>, a variety of shapes and flavors abound. However, Jennifer Emerson’s new SOMA cupcake shop, \u003ca href=\"http://www.cupsandcakesbakery.com/CCB/Home.html\">Cups and Cakes\u003c/a>, is shaking things up a bit.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/exterior.JPG\" alt=\"The charming and hard-to-miss pink exterior\" title=\"The charming and hard-to-miss pink exterior\" width=\"500\" height=\"378\" class=\"alignnone size-full wp-image-9295\">\u003cbr>\n\u003cem>The charming and hard-to-miss pink exterior\u003c/em>\u003c/p>\n\u003cp>With innovative flavors like the Art House (a ginger-beet cake with ginger cream cheese frosting and candied ginger) or the Pucker-up Pink Lemonade (tart pink lemonade cake with pink lemonade butter cream and rainbow sprinkles), there's something to inspire even the most staunch cupcake skeptic. Now often when people try and get creative with an already-good thing, the product isn't always successful. Not so with Cups and Cakes. The cupcakes are uber-moist, the cream cheese frosting is perfectly creamy and slightly tart, and the shop is cute as a button. The pink exterior lights up the rather industrial stretch of SOMA's 9th St., and inside you'll step into a bustling, pastel workshop.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/interior.JPG\" alt=\"Inside the open-kitchen at Cups and Cakes\" title=\"Inside the open-kitchen at Cups and Cakes\" width=\"500\" height=\"353\" class=\"alignnone size-full wp-image-9292\">\u003cbr>\n\u003cem>Inside the open-kitchen at Cups and Cakes\u003c/em>\u003c/p>\n\u003cp>But the reason I made the trip was for the Pancake Breakfast Cupcake I'd been hearing so much about. First things first: the cupcake has bacon baked right into it. That's right: you heard me correctly. I'm not talking about a mere topper; there are strips of perfectly cooked bacon throughout the actual cupcake.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/closecupcake.jpg\" alt=\"Check out the small strips of bacon throughout the cupcake itself!\" title=\"Check out the small strips of bacon throughout the cupcake itself!\" width=\"300\" height=\"392\" class=\"alignnone size-full wp-image-9294\">\u003cbr>\n\u003cem>Check out the small strips of bacon throughout the cupcake itself!\u003c/em>\u003c/p>\n\u003cp>Technically, it's made of a maple bacon cake with a maple butter cream and topped with bits of crisp bacon. Now while I'm not so certain Jennifer designed it to actually be eaten for breakfast, I say go at it. We all have a few days yet until New Year's resolutions start and people begin flocking back to the gym and dusting off their bikes.\u003c/p>\n\u003cp>If you're not down with bacon in your cupcake, Jennifer stocks vanilla, chocolate and red velvet each day along with at least three additional flavors and a vegan and gluten free choice. She also uses local and organic eggs, butter, sugar, flour, and produce. Check out her menu of \u003ca href=\"http://www.cupsandcakesbakery.com/CCB/Flavors.html\">flavor offerings\u003c/a> and specialty choices. And if you don't love any of the choices online (and I challenge you to not find something that strikes your fancy), Jennifer is happy to customize something to fit your personal tastes).\u003c/p>\n\u003cp>\u003ca href=\"http://www.cupsandcakesbakery.com/CCB/Home.html\">Cups and Cakes Bakery\u003c/a>\u003cbr>\n451 9th Street\u003cbr>\nSan Francisco, CA 94103\u003cbr>\n(415) 437-CUPS (2877)\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Mon., Wed.-Fri. 10am-6:30pm; closed Tuesday; Sat.-Sun: 12 pm-5pm\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/cupscakesbakery\">@CupsCakesBakery\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Note: Check \u003ca href=\"http://www.cupsandcakesbakery.com/CCB/Home.html\">website\u003c/a> for special holiday and New Years hours.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Now, San Francisco has its fair share of cupcake spots and most folks have already established their favorites. Whether it's Kara's, That Takes the Cake, or the minis over at DeLessio Market and Bakery, a variety of shapes and flavors abound. However, Jennifer Emerson's new SOMA cupcake shop, Cups and Cakes, is shaking things up a bit. \r\n\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/breakfastcupcake.JPG\" alt=\"The Pancake Breakfast Cupcake at Cups and Cakes Bakery\" title=\"The Pancake Breakfast Cupcake at Cups and Cakes Bakery\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-9293\">\u003cbr>\n\u003cem>The Pancake Breakfast Cupcake at Cups and Cakes Bakery\u003c/em>\u003c/p>\n\u003cp>If your family is anything like mine, Christmas brings about time spent together, slightly annoying and repetitive Christmas music, cookie baking, festive cocktails, and lots of treats. There are meals out, and time to meet up with old friends and extended family. And of course: the fudge and requisite boxes of \u003ca href=\"http://www.sees.com/\">See's Candy\u003c/a>. So on the Monday following Christmas weekend, the last thing you may want to read about is a post highlighting more sweets and treats. But I couldn't resist. I discovered something that warmed my sugar-loving heart last week and I'm dying to share it with you. Here, my friends, is a really good, somewhat socially acceptable excuse to eat cupcakes for breakfast.\u003c/p>\n\u003cp>Now, San Francisco has its fair share of cupcake spots and most folks have already established their favorites. Whether it’s \u003ca href=\"http://www.karascupcakes.com/\">Kara's\u003c/a>, \u003ca href=\"http://that-takes-the-cake.com/\">That Takes the Cake\u003c/a>, or the minis over at \u003ca href=\"http://www.delessiomarket.com/\">DeLessio Market and Bakery\u003c/a>, a variety of shapes and flavors abound. However, Jennifer Emerson’s new SOMA cupcake shop, \u003ca href=\"http://www.cupsandcakesbakery.com/CCB/Home.html\">Cups and Cakes\u003c/a>, is shaking things up a bit.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/exterior.JPG\" alt=\"The charming and hard-to-miss pink exterior\" title=\"The charming and hard-to-miss pink exterior\" width=\"500\" height=\"378\" class=\"alignnone size-full wp-image-9295\">\u003cbr>\n\u003cem>The charming and hard-to-miss pink exterior\u003c/em>\u003c/p>\n\u003cp>With innovative flavors like the Art House (a ginger-beet cake with ginger cream cheese frosting and candied ginger) or the Pucker-up Pink Lemonade (tart pink lemonade cake with pink lemonade butter cream and rainbow sprinkles), there's something to inspire even the most staunch cupcake skeptic. Now often when people try and get creative with an already-good thing, the product isn't always successful. Not so with Cups and Cakes. The cupcakes are uber-moist, the cream cheese frosting is perfectly creamy and slightly tart, and the shop is cute as a button. The pink exterior lights up the rather industrial stretch of SOMA's 9th St., and inside you'll step into a bustling, pastel workshop.\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/24/2009/12/interior.JPG\" alt=\"Inside the open-kitchen at Cups and Cakes\" title=\"Inside the open-kitchen at Cups and Cakes\" width=\"500\" height=\"353\" class=\"alignnone size-full wp-image-9292\">\u003cbr>\n\u003cem>Inside the open-kitchen at Cups and Cakes\u003c/em>\u003c/p>\n\u003cp>But the reason I made the trip was for the Pancake Breakfast Cupcake I'd been hearing so much about. First things first: the cupcake has bacon baked right into it. That's right: you heard me correctly. I'm not talking about a mere topper; there are strips of perfectly cooked bacon throughout the actual cupcake.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/closecupcake.jpg\" alt=\"Check out the small strips of bacon throughout the cupcake itself!\" title=\"Check out the small strips of bacon throughout the cupcake itself!\" width=\"300\" height=\"392\" class=\"alignnone size-full wp-image-9294\">\u003cbr>\n\u003cem>Check out the small strips of bacon throughout the cupcake itself!\u003c/em>\u003c/p>\n\u003cp>Technically, it's made of a maple bacon cake with a maple butter cream and topped with bits of crisp bacon. Now while I'm not so certain Jennifer designed it to actually be eaten for breakfast, I say go at it. We all have a few days yet until New Year's resolutions start and people begin flocking back to the gym and dusting off their bikes.\u003c/p>\n\u003cp>If you're not down with bacon in your cupcake, Jennifer stocks vanilla, chocolate and red velvet each day along with at least three additional flavors and a vegan and gluten free choice. She also uses local and organic eggs, butter, sugar, flour, and produce. Check out her menu of \u003ca href=\"http://www.cupsandcakesbakery.com/CCB/Flavors.html\">flavor offerings\u003c/a> and specialty choices. And if you don't love any of the choices online (and I challenge you to not find something that strikes your fancy), Jennifer is happy to customize something to fit your personal tastes).\u003c/p>\n\u003cp>\u003ca href=\"http://www.cupsandcakesbakery.com/CCB/Home.html\">Cups and Cakes Bakery\u003c/a>\u003cbr>\n451 9th Street\u003cbr>\nSan Francisco, CA 94103\u003cbr>\n(415) 437-CUPS (2877)\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Mon., Wed.-Fri. 10am-6:30pm; closed Tuesday; Sat.-Sun: 12 pm-5pm\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"http://twitter.com/cupscakesbakery\">@CupsCakesBakery\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Note: Check \u003ca href=\"http://www.cupsandcakesbakery.com/CCB/Home.html\">website\u003c/a> for special holiday and New Years hours.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "McQuade's Celtic Chutney",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/celtic-chutney-cheese500.jpg\" alt=\"fig chutney with cheese, crackers, and cashews. Photo by Scott Hawkins\" title=\"fig chutney with cheese, crackers, and cashews. Photo by Scott Hawkins\" width=\"500\" height=\"373\" class=\"alignnone size-full wp-image-9277\">\u003cem>Fig chutney with cheese, crackers, and cashews.\u003c/em>\u003c/p>\n\u003cp>Did you like your presents? Although I was hoping for cashmere socks, the funniest, \u003ca href=\"http://www.etsy.com/view_listing.php?listing_id=37228555&ref=sr_gallery_1&&ga_search_query=bird+with+french+fry&ga_search_type=handmade&ga_page=&includes%5B%5D=tags&includes%5B%5D=title\">etsy\u003c/a>-est thing I got this year was a little poster from my sister, printed in block type, that read, \"Today I will be happier than a bird with a French fry.\" Words to live by, my friends!\u003c/p>\n\u003cp>And what else do you have, in the holiday aftermath? The days after Christmas are often the best part, when the stress-inducing members of the family have gone up to the Wharf or down to Disneyland, and you're left with the fun sibs, the leftover booze, and a fridge full of leftover cold turkey and ham. \u003c/p>\n\u003cp>What's better than a stiff drink and a ham-and-turkey sandwich with people you never have to impress? I'll tell you: a ham-and-turkey sandwich dolloped with chutney, that's what. And not just any common-or-garden chutney, no sirree Bob, but \u003ca href=\"http://www.mcquadechutneys.com\">McQuade's Celtic Chutney\u003c/a>, made by red-headed Scotswoman Alison McQuade in small, aromatic batches, just like you would at home, if you were lucky enough to come from chutney-making people. \u003c/p>\n\u003cp>Hailing from Glasgow, McQuade comes by the Celtic appellation honestly, but her chutneys have a distinct California twist, thanks to the spark of heat and spice that zaps each one. Habanero and apple, fig and ginger (made with dried figs), and spiced apple are her mainstays, with other varieties rotated in depending on what's in season. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Walking through the darkened downtown San Francisco restaurant where McQuade rents kitchen space in the off hours, I could smell the sharp, sweet zip of spice and vinegar the moment I stepped in from the street. Back in the small, fluorescent-lit kitchen, McQuade and an assistant are stirring two pots on the stove, each half-full chopped figs, cider vinegar, brown sugar, raisins, apples, lemon zest and a plum pudding's worth of spices—nutmeg, ginger, allspice, cloves, cinnamon—all cooking down to a rich and fragrant gloss. \u003c/p>\n\u003cp>On the counter are boxes of fresh Fuyu persimmons, a backyard gift from the owners of the Hidden Vine wine bar nearby, a favorite hangout of McQuade's. They'll go into a new winter favorite, persimmon-habanero chutney. At the cozy Farm:Table cafe just a few blocks away (where McQuade often starts her day), jars of ruby cranberry-mandarin Christmas chutney are stacked up by the cash register. For McQuade, the chutney business is as much about building relationships and forging community as it is about filling jars. \u003c/p>\n\u003cp>Much of McQuade's ingredients are sourced locally, from farms like Torey's Farms, which she loves for their top-quality stone fruit and citrus. Cooking in small quantities (each batch usually fills about 30 7-oz jars) allows for a lot of flexibility. If something good turns up—fresh spring rhubarb, those backyard persimmons, a great deal on bananas or pineapple—she can adjust (or invent) a recipe on the spot, tossing the new variety into her ever-evolving product line.\u003c/p>\n\u003cp>Like many small-scale food artisans, McQuade had a long professional career first, working for the British Consulate and at law firms in both New York and Los Angeles. Missing the chutneys her grandmother had made while she was growing up in Scotland, she set to making a few jars for family and friends, bringing them to parties and giving it as gifts. Her hairdresser happened to try some, and a few days later called her from the salon. Get down here now with your chutney, she demanded. There's someone here who needs to try it. McQuade, mystified but intrigued, grabbed a few jars and headed over. The woman in question took a taste and asked for 60 cases on the spot. \u003c/p>\n\u003cp>She turned out to be Peggy Smith, one of the founders of Cowgirl Creamery, whose cheese shops have remained one of McQuade's best customers. That was 5 years ago, and now McQuade's chutneys are available in shops throughout the Bay Area, including Bi-Rite, Falletti's, Tomales Bay Foods, Whole Foods, Cheese Plus, and more. Restaurant and bars like Range, Hidden Vine, and the St. Francis Hotel's Clock Bar have found uses for her sweet-spicy-tangy spreads, adding it to cheese plates, even putting it into cocktails themselves. \u003c/p>\n\u003cp>Lately, she's been exploring more savory ways of using her chutneys, like shrimp stir-fry made with habanero chutney, or pork roast glazed with fig. Scrambled eggs, cheddar cheese, blue cheese, just about any kind of cold meat or sandwich: they're all the better for a smear of chutney to keep out the cold. Even peanut butter's better for a chutney hookup: the late (and much-loved) novelist and food writer Laurie Colwin often waxed rhapsodic about chutney, fondly recalling a tiny, perfect peanut butter-and-chutney sandwich she'd been served once at a cocktail party. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For next year, McQuade is working on a line of savory shortbreads flavored with fresh herbs like thyme and rosemary. Will they go with chutney? Did you even have to ask? \u003c/p>\n\n",
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"excerpt": "What's better than a stiff drink and a ham-and-turkey sandwich with people you never have to impress? I'll tell you: a ham-and-turkey sandwich dolloped with chutney, that's what. And not just any common-or-garden chutney, no sirree Bob, but McQuade's Celtic Chutney, made by red-headed Scotswoman Alison McQuade in small, aromatic batches, just like you would at home, if you were lucky enough to come from chutney-making people. \r\n\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/celtic-chutney-cheese500.jpg\" alt=\"fig chutney with cheese, crackers, and cashews. Photo by Scott Hawkins\" title=\"fig chutney with cheese, crackers, and cashews. Photo by Scott Hawkins\" width=\"500\" height=\"373\" class=\"alignnone size-full wp-image-9277\">\u003cem>Fig chutney with cheese, crackers, and cashews.\u003c/em>\u003c/p>\n\u003cp>Did you like your presents? Although I was hoping for cashmere socks, the funniest, \u003ca href=\"http://www.etsy.com/view_listing.php?listing_id=37228555&ref=sr_gallery_1&&ga_search_query=bird+with+french+fry&ga_search_type=handmade&ga_page=&includes%5B%5D=tags&includes%5B%5D=title\">etsy\u003c/a>-est thing I got this year was a little poster from my sister, printed in block type, that read, \"Today I will be happier than a bird with a French fry.\" Words to live by, my friends!\u003c/p>\n\u003cp>And what else do you have, in the holiday aftermath? The days after Christmas are often the best part, when the stress-inducing members of the family have gone up to the Wharf or down to Disneyland, and you're left with the fun sibs, the leftover booze, and a fridge full of leftover cold turkey and ham. \u003c/p>\n\u003cp>What's better than a stiff drink and a ham-and-turkey sandwich with people you never have to impress? I'll tell you: a ham-and-turkey sandwich dolloped with chutney, that's what. And not just any common-or-garden chutney, no sirree Bob, but \u003ca href=\"http://www.mcquadechutneys.com\">McQuade's Celtic Chutney\u003c/a>, made by red-headed Scotswoman Alison McQuade in small, aromatic batches, just like you would at home, if you were lucky enough to come from chutney-making people. \u003c/p>\n\u003cp>Hailing from Glasgow, McQuade comes by the Celtic appellation honestly, but her chutneys have a distinct California twist, thanks to the spark of heat and spice that zaps each one. Habanero and apple, fig and ginger (made with dried figs), and spiced apple are her mainstays, with other varieties rotated in depending on what's in season. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Walking through the darkened downtown San Francisco restaurant where McQuade rents kitchen space in the off hours, I could smell the sharp, sweet zip of spice and vinegar the moment I stepped in from the street. Back in the small, fluorescent-lit kitchen, McQuade and an assistant are stirring two pots on the stove, each half-full chopped figs, cider vinegar, brown sugar, raisins, apples, lemon zest and a plum pudding's worth of spices—nutmeg, ginger, allspice, cloves, cinnamon—all cooking down to a rich and fragrant gloss. \u003c/p>\n\u003cp>On the counter are boxes of fresh Fuyu persimmons, a backyard gift from the owners of the Hidden Vine wine bar nearby, a favorite hangout of McQuade's. They'll go into a new winter favorite, persimmon-habanero chutney. At the cozy Farm:Table cafe just a few blocks away (where McQuade often starts her day), jars of ruby cranberry-mandarin Christmas chutney are stacked up by the cash register. For McQuade, the chutney business is as much about building relationships and forging community as it is about filling jars. \u003c/p>\n\u003cp>Much of McQuade's ingredients are sourced locally, from farms like Torey's Farms, which she loves for their top-quality stone fruit and citrus. Cooking in small quantities (each batch usually fills about 30 7-oz jars) allows for a lot of flexibility. If something good turns up—fresh spring rhubarb, those backyard persimmons, a great deal on bananas or pineapple—she can adjust (or invent) a recipe on the spot, tossing the new variety into her ever-evolving product line.\u003c/p>\n\u003cp>Like many small-scale food artisans, McQuade had a long professional career first, working for the British Consulate and at law firms in both New York and Los Angeles. Missing the chutneys her grandmother had made while she was growing up in Scotland, she set to making a few jars for family and friends, bringing them to parties and giving it as gifts. Her hairdresser happened to try some, and a few days later called her from the salon. Get down here now with your chutney, she demanded. There's someone here who needs to try it. McQuade, mystified but intrigued, grabbed a few jars and headed over. The woman in question took a taste and asked for 60 cases on the spot. \u003c/p>\n\u003cp>She turned out to be Peggy Smith, one of the founders of Cowgirl Creamery, whose cheese shops have remained one of McQuade's best customers. That was 5 years ago, and now McQuade's chutneys are available in shops throughout the Bay Area, including Bi-Rite, Falletti's, Tomales Bay Foods, Whole Foods, Cheese Plus, and more. Restaurant and bars like Range, Hidden Vine, and the St. Francis Hotel's Clock Bar have found uses for her sweet-spicy-tangy spreads, adding it to cheese plates, even putting it into cocktails themselves. \u003c/p>\n\u003cp>Lately, she's been exploring more savory ways of using her chutneys, like shrimp stir-fry made with habanero chutney, or pork roast glazed with fig. Scrambled eggs, cheddar cheese, blue cheese, just about any kind of cold meat or sandwich: they're all the better for a smear of chutney to keep out the cold. Even peanut butter's better for a chutney hookup: the late (and much-loved) novelist and food writer Laurie Colwin often waxed rhapsodic about chutney, fondly recalling a tiny, perfect peanut butter-and-chutney sandwich she'd been served once at a cocktail party. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For next year, McQuade is working on a line of savory shortbreads flavored with fresh herbs like thyme and rosemary. Will they go with chutney? Did you even have to ask? \u003c/p>\n\n\u003c/div>\u003c/p>",
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"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
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"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"order": 1
},
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"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
"site": "radio",
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},
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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}
},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
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"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
"id": "how-i-built-this",
"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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"amazon": "https://music.amazon.com/podcasts/6c3dd23c-93fb-4aab-97ba-1725fa6315f1/hyphenaci%C3%B3n",
"rss": "https://feeds.megaphone.fm/KQINC2275451163"
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"stitcher": "https://www.stitcher.com/show/on-our-watch",
"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
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"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
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},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"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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