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"disqusTitle": "Power to the Piroshki",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/goldenorb.jpg\" alt=\"Opening of Golden Orb Piroshki Shop\" title=\"Opening of Golden Orb Piroshki Shop\" width=\"500\" height=\"460\" class=\"alignnone size-full wp-image-9095\">\u003cbr>\n\u003cem>Opening of Golden Orb Piroshki Shop\u003c/em>\u003c/p>\n\u003cp>I first stumbled across Golden Orb as I was routinely stalking \u003ca href=\"http://fourthstreet.arizmendi.coop/\">Arizmendi Bakery\u003c/a>, trying to figure out when their San Rafael location is \u003cem>finally\u003c/em> going to open. Ah yes, disappointed yet again (it's been so long). But yesterday morning, my disappointment waned when I discovered a new red and gold sign had popped up further down the street. I parked, did some exploring, and found the smiling faces of managers and adept piroshki purveyors, Ashley De Rutte and her fiancé Breeze Kinsey bustling about the \u003ca href=\"http://www.goldenorbpiroshki.com/\">Golden Orb\u003c/a>. Ashley's father, David Daunell, is the owner--you may remember his name from Moosetta's up in Sonoma, the popular piroshki shop that his mother Caroline ran with her husband, Chef Marvin Joyce until the late 1990s. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/breeze-and-ashley.jpg\" alt=\"Shop Managers Breeze Kinsey and Ashley de Rutte\" title=\"Shop Managers Breeze Kinsey and Ashley de Rutte\" width=\"403\" height=\"450\" class=\"alignnone size-full wp-image-9094\">\u003cbr>\n\u003cem>Shop Managers Breeze Kinsey and Ashley de Rutte\u003c/em>\u003c/p>\n\u003cp>Now if you're new to piroshki, they're not a light food. However, they're perfect for this time of year when the rains and gray winter days are looming. Their origin is actually difficult to trace, with Poles, Russians, Latvians, and Czechs all claiming them as their own. Regardless, the piroshki's you'll try at \u003cstrong>Golden Orb\u003c/strong> are a traditional Russian hand pie stuffed with a variety of savory fillings. While the beef or the cabbage vermicelli are certainly the most traditional, they've added more contemporary flavors such as chicken potpie and spinach parmesan--all for less than the price of a grande latte. Ashley and Breeze also offer a few salads and a small but lovely selection of baked goods, fair trade coffee beverages, and teas. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/menu.JPG\" alt=\"Menu Offerings at Golden Orb\" title=\"Menu Offerings at Golden Orb\" width=\"500\" height=\"345\" class=\"alignnone size-full wp-image-9096\">\u003cbr>\n\u003cem>Menu Offerings at Golden Orb\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I tried the two biggest sellers, according to Breeze: the beef, onion, and dill along with the cabbage, vermicelli, carrot and caraway seed. They were each placed in little bags, warm, and perfectly golden on top. The dough was much chewier than I'd expected and much less greasy. After everything I'd heard about piroshki, I was expecting a major gut bomb. And don't get me wrong: they're certainly filling, but not in a 'I need a nap' sort of way, but more in a 'wow, I just had a satisfying meal all contained in a little bread pocket' kind of way. The filling-to-dough ratio was perfect, and I obviously couldn't finish both in one setting so I reheated half of the beef piroshki later in the day and it was just as good the second time around.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/piroshki.jpg\" alt=\"Piroshki breakfast and lunch\" title=\"Piroshki breakfast and lunch\" width=\"500\" height=\"251\" class=\"alignnone size-full wp-image-9097\">\u003cbr>\n\u003cem>Piroshki breakfast...and lunch\u003c/em>\u003c/p>\n\u003cp>I wasn't planning on writing about piroshki for this week's post. But after eating at \u003cstrong>Golden Orb\u003c/strong> and talking to Breeze and Ashley, I couldn't stop thinking about the quaint and inviting space or those warm savory pies. And I'm not sure that's because they were so delicious (although they were) or because they were a new-to-me food. Even if piroshki aren't part of your cultural tradition, there's something about them that feels familiar--something you can't quite stop thinking about. At \u003cstrong>Golden Orb\u003c/strong>, Caroline's granddaughter is keeping the family legacy alive in a small but tangible way, something we should all celebrate in this season of mass consumption and big box stores. \u003c/p>\n\u003cp>I've vowed not to step into a mall for any of my holiday shopping this year (so far, so good), and over the past few days I've made another vow: more piroshki. Many more piroshki. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.goldenorbpiroshki.com/\">Golden Orb\u003c/a>\u003cbr>\n811 4th Street\u003cbr>\nSan Rafael, CA 94901\u003cbr>\n(415) 454-8692\u003cbr>\nHours: 8am–6pm\u003c/p>\n\n",
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"excerpt": "Now if you're new to piroshki, they're not a light food. However, they're perfect for this time of year when the rains and gray winter days are looming. Their origin is actually difficult to trace, with Poles, Russians, Latvians, and Czechs all claiming them as their own. Regardless, the piroshki you'll try at \u003cstrong>Golden Orb\u003c/strong> are a traditional Russian hand pie stuffed with a variety of savory fillings. ",
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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/goldenorb.jpg\" alt=\"Opening of Golden Orb Piroshki Shop\" title=\"Opening of Golden Orb Piroshki Shop\" width=\"500\" height=\"460\" class=\"alignnone size-full wp-image-9095\">\u003cbr>\n\u003cem>Opening of Golden Orb Piroshki Shop\u003c/em>\u003c/p>\n\u003cp>I first stumbled across Golden Orb as I was routinely stalking \u003ca href=\"http://fourthstreet.arizmendi.coop/\">Arizmendi Bakery\u003c/a>, trying to figure out when their San Rafael location is \u003cem>finally\u003c/em> going to open. Ah yes, disappointed yet again (it's been so long). But yesterday morning, my disappointment waned when I discovered a new red and gold sign had popped up further down the street. I parked, did some exploring, and found the smiling faces of managers and adept piroshki purveyors, Ashley De Rutte and her fiancé Breeze Kinsey bustling about the \u003ca href=\"http://www.goldenorbpiroshki.com/\">Golden Orb\u003c/a>. Ashley's father, David Daunell, is the owner--you may remember his name from Moosetta's up in Sonoma, the popular piroshki shop that his mother Caroline ran with her husband, Chef Marvin Joyce until the late 1990s. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/breeze-and-ashley.jpg\" alt=\"Shop Managers Breeze Kinsey and Ashley de Rutte\" title=\"Shop Managers Breeze Kinsey and Ashley de Rutte\" width=\"403\" height=\"450\" class=\"alignnone size-full wp-image-9094\">\u003cbr>\n\u003cem>Shop Managers Breeze Kinsey and Ashley de Rutte\u003c/em>\u003c/p>\n\u003cp>Now if you're new to piroshki, they're not a light food. However, they're perfect for this time of year when the rains and gray winter days are looming. Their origin is actually difficult to trace, with Poles, Russians, Latvians, and Czechs all claiming them as their own. Regardless, the piroshki's you'll try at \u003cstrong>Golden Orb\u003c/strong> are a traditional Russian hand pie stuffed with a variety of savory fillings. While the beef or the cabbage vermicelli are certainly the most traditional, they've added more contemporary flavors such as chicken potpie and spinach parmesan--all for less than the price of a grande latte. Ashley and Breeze also offer a few salads and a small but lovely selection of baked goods, fair trade coffee beverages, and teas. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/menu.JPG\" alt=\"Menu Offerings at Golden Orb\" title=\"Menu Offerings at Golden Orb\" width=\"500\" height=\"345\" class=\"alignnone size-full wp-image-9096\">\u003cbr>\n\u003cem>Menu Offerings at Golden Orb\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I tried the two biggest sellers, according to Breeze: the beef, onion, and dill along with the cabbage, vermicelli, carrot and caraway seed. They were each placed in little bags, warm, and perfectly golden on top. The dough was much chewier than I'd expected and much less greasy. After everything I'd heard about piroshki, I was expecting a major gut bomb. And don't get me wrong: they're certainly filling, but not in a 'I need a nap' sort of way, but more in a 'wow, I just had a satisfying meal all contained in a little bread pocket' kind of way. The filling-to-dough ratio was perfect, and I obviously couldn't finish both in one setting so I reheated half of the beef piroshki later in the day and it was just as good the second time around.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/piroshki.jpg\" alt=\"Piroshki breakfast and lunch\" title=\"Piroshki breakfast and lunch\" width=\"500\" height=\"251\" class=\"alignnone size-full wp-image-9097\">\u003cbr>\n\u003cem>Piroshki breakfast...and lunch\u003c/em>\u003c/p>\n\u003cp>I wasn't planning on writing about piroshki for this week's post. But after eating at \u003cstrong>Golden Orb\u003c/strong> and talking to Breeze and Ashley, I couldn't stop thinking about the quaint and inviting space or those warm savory pies. And I'm not sure that's because they were so delicious (although they were) or because they were a new-to-me food. Even if piroshki aren't part of your cultural tradition, there's something about them that feels familiar--something you can't quite stop thinking about. At \u003cstrong>Golden Orb\u003c/strong>, Caroline's granddaughter is keeping the family legacy alive in a small but tangible way, something we should all celebrate in this season of mass consumption and big box stores. \u003c/p>\n\u003cp>I've vowed not to step into a mall for any of my holiday shopping this year (so far, so good), and over the past few days I've made another vow: more piroshki. Many more piroshki. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.goldenorbpiroshki.com/\">Golden Orb\u003c/a>\u003cbr>\n811 4th Street\u003cbr>\nSan Rafael, CA 94901\u003cbr>\n(415) 454-8692\u003cbr>\nHours: 8am–6pm\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Sandbox Bakery",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/IMG_5388.jpg\" alt=\"Sandbox Bakery\" title=\"Sandbox Bakery\" width=\"450\" height=\"288\" class=\"alignnone size-full wp-image-9143\">\u003cbr>\nBernalites sure eat well there up on the hill. Dawdling along a rolling 8-block strip of commerce, you could go from \u003ca href=\"http://www.avedanos.com\">Avedano's\u003c/a> killer Cuban sandwich (and impressive local/sustainable meat selection) to \u003ca href=\"http://www.mokisushi.com\">Moki's\u003c/a> sushi or \u003ca href=\"http://www.vinorossosf.com\">Vino Rosso's\u003c/a> salume. Or you could nibble Peruvian bolitas de yuca at \u003ca href=\"http://www.piqueos.com\">Piqueo's\u003c/a> or momo at \u003ca href=\"http://www.littlenepalsf.com\">Little Nepal\u003c/a>, then finish up with ice cream at \u003ca href=\"http://www.maggiemudd.com\">Maggie Mudd\u003c/a> (including non-dairy versions made with soy or coconut milk). There's coffee and bagels at Martha's, eggs and toast at Moonshine, iced tea and wraps on the shady back deck at Progressive Grounds. \u003c/p>\n\u003cp>All good, but where, where were our Paris-perfect pains au chocolat? Our savory swirls of fluffy bread filled with miso, scallion, and sesame seeds? The Ritual Roasters coffee painstakingly dripped cup by cup? We Hill dwellers may be very busy walking our dogs or itsy-bitsy-spidering our charming offspring, but we have our standards, and our needs. (As well as no patience for schlepping down to the Mission to make our antsy toddlers wait in that endless \u003ca href=\"http://www.tartinebakery.com\">Tartine\u003c/a> line.)\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/sandbox_10.jpg\" alt=\"sandbox coissant\" title=\"sandbox coissant\" width=\"260\" height=\"173\" class=\"alignnone size-full wp-image-9153\">\u003c/p>\n\u003cp>Which makes the arrival of \u003ca href=\"http://www.sandboxbakerysf.com\">Sandbox Bakery\u003c/a>, after months of window-peering, a reason for rejoicing up here. \u003ca href=\"http://chowhound.chow.com/topics/634903\">Chowhound buzz\u003c/a> promised a summer opening; permit processes being what they are, the bakery opened on Cortland on December 7. Charcoal-walled without, white-tiled within, the bakery is sleek, almost a little stark for now, with no seating. But all the better to focus on the pastries, arranged in a glass-fronted case facing the whooshing automatic doors.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/sandbox_7.jpg\" alt=\"sandbox almond coissant\" title=\"sandbox almond coissant\" width=\"260\" height=\"173\" class=\"alignnone size-full wp-image-9152\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Prices, for now, are very reasonable: croissants $2 to $2.50, scones $2, filled buns $2.25 to $3, cookies .75 cents, muffins $2. Warm pastries come out of the oven in waves. Longing for something flaky and croissant-ish mid-morning, we were sorry to see only rolls, muffins, and scones on offer. But no worries: a few minutes later, owner/pastry chef Mutsumi Takehara emerged from the back with a platter of oven-hot raisin swirls and sweet cheese croissants.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/sandbox_17.jpg\" alt=\"sandbox scone\" title=\"sandbox scone\" width=\"260\" height=\"173\" class=\"alignnone size-full wp-image-9154\">\u003c/p>\n\u003cp>It's worth hanging around for these; the raisin swirl we tried was ethereally light and barely sweet, shards of a dream that disappeared like snowflakes. A strawberry scone was more earthbound but still light and easy to crumble into mouthfuls, and well larded with sweet fruit. \u003c/p>\n\u003cp>Beyond croissants, scones, and muffins, Takehara's workhorse is a light, eggy yeast dough, like an airy challah, that she uses to make her version of kashi-pan, the filled buns popular in Japanese bakeries. On the savory side, the dough is rounded into a fat doughnut shape and filled with corn kernels and a splash of creamy bechamel, creating a perfect accompaniment to tomato soup. (You'll have to make your own soup, though, since Sandbox does only pastries for now.) It's braided around an unexpected but rewarding (for you savory-breakfast types) smear of miso and sesame. It's flattened and topped with a tangy, bittersweet gloss of yuzu marmalade. \u003c/p>\n\u003cp>Takehara has the deft touch of a pro, one who's happy to being doing her own thing at last after years of working around town. Her impressive pastry resume includes stints at La Farine, Chez Panisse, Rubicon, and, for the past 10 years, Slanted Door. These are pastries of delicacy and light, subtle rather than sweet. And for all you groggy new parents starting the day at dawn (they don't call this Maternal Hill for nothing), Sandbox opens at 6am on weekdays, 7am on Saturdays. \u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.sandboxbakerysf.com/\">Sandbox Bakery\u003c/a>, 833 Cortland Ave., San Francisco, CA. (415) 642-8580. Mon-Fri, 6am-3pm; Sat 7am-3pm.\u003c/em>\u003cbr>\nFollow on Twitter: \u003ca href=\"http://twitter.com/SandboxBakery\">@SandboxBakery\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Photos copyright Sandbox Bakery\u003c/em>\u003c/p>\n\n",
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"excerpt": "We Bernal Hill dwellers may be very busy walking our dogs or itsy-bitsy-spidering our charming offspring, but we have our standards, and our needs. And happily, Sandbox Bakery has arrived to sate all our pain au chocolat, strawberry scone and kashi-pan desires. ",
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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/IMG_5388.jpg\" alt=\"Sandbox Bakery\" title=\"Sandbox Bakery\" width=\"450\" height=\"288\" class=\"alignnone size-full wp-image-9143\">\u003cbr>\nBernalites sure eat well there up on the hill. Dawdling along a rolling 8-block strip of commerce, you could go from \u003ca href=\"http://www.avedanos.com\">Avedano's\u003c/a> killer Cuban sandwich (and impressive local/sustainable meat selection) to \u003ca href=\"http://www.mokisushi.com\">Moki's\u003c/a> sushi or \u003ca href=\"http://www.vinorossosf.com\">Vino Rosso's\u003c/a> salume. Or you could nibble Peruvian bolitas de yuca at \u003ca href=\"http://www.piqueos.com\">Piqueo's\u003c/a> or momo at \u003ca href=\"http://www.littlenepalsf.com\">Little Nepal\u003c/a>, then finish up with ice cream at \u003ca href=\"http://www.maggiemudd.com\">Maggie Mudd\u003c/a> (including non-dairy versions made with soy or coconut milk). There's coffee and bagels at Martha's, eggs and toast at Moonshine, iced tea and wraps on the shady back deck at Progressive Grounds. \u003c/p>\n\u003cp>All good, but where, where were our Paris-perfect pains au chocolat? Our savory swirls of fluffy bread filled with miso, scallion, and sesame seeds? The Ritual Roasters coffee painstakingly dripped cup by cup? We Hill dwellers may be very busy walking our dogs or itsy-bitsy-spidering our charming offspring, but we have our standards, and our needs. (As well as no patience for schlepping down to the Mission to make our antsy toddlers wait in that endless \u003ca href=\"http://www.tartinebakery.com\">Tartine\u003c/a> line.)\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/sandbox_10.jpg\" alt=\"sandbox coissant\" title=\"sandbox coissant\" width=\"260\" height=\"173\" class=\"alignnone size-full wp-image-9153\">\u003c/p>\n\u003cp>Which makes the arrival of \u003ca href=\"http://www.sandboxbakerysf.com\">Sandbox Bakery\u003c/a>, after months of window-peering, a reason for rejoicing up here. \u003ca href=\"http://chowhound.chow.com/topics/634903\">Chowhound buzz\u003c/a> promised a summer opening; permit processes being what they are, the bakery opened on Cortland on December 7. Charcoal-walled without, white-tiled within, the bakery is sleek, almost a little stark for now, with no seating. But all the better to focus on the pastries, arranged in a glass-fronted case facing the whooshing automatic doors.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/sandbox_7.jpg\" alt=\"sandbox almond coissant\" title=\"sandbox almond coissant\" width=\"260\" height=\"173\" class=\"alignnone size-full wp-image-9152\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Prices, for now, are very reasonable: croissants $2 to $2.50, scones $2, filled buns $2.25 to $3, cookies .75 cents, muffins $2. Warm pastries come out of the oven in waves. Longing for something flaky and croissant-ish mid-morning, we were sorry to see only rolls, muffins, and scones on offer. But no worries: a few minutes later, owner/pastry chef Mutsumi Takehara emerged from the back with a platter of oven-hot raisin swirls and sweet cheese croissants.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/sandbox_17.jpg\" alt=\"sandbox scone\" title=\"sandbox scone\" width=\"260\" height=\"173\" class=\"alignnone size-full wp-image-9154\">\u003c/p>\n\u003cp>It's worth hanging around for these; the raisin swirl we tried was ethereally light and barely sweet, shards of a dream that disappeared like snowflakes. A strawberry scone was more earthbound but still light and easy to crumble into mouthfuls, and well larded with sweet fruit. \u003c/p>\n\u003cp>Beyond croissants, scones, and muffins, Takehara's workhorse is a light, eggy yeast dough, like an airy challah, that she uses to make her version of kashi-pan, the filled buns popular in Japanese bakeries. On the savory side, the dough is rounded into a fat doughnut shape and filled with corn kernels and a splash of creamy bechamel, creating a perfect accompaniment to tomato soup. (You'll have to make your own soup, though, since Sandbox does only pastries for now.) It's braided around an unexpected but rewarding (for you savory-breakfast types) smear of miso and sesame. It's flattened and topped with a tangy, bittersweet gloss of yuzu marmalade. \u003c/p>\n\u003cp>Takehara has the deft touch of a pro, one who's happy to being doing her own thing at last after years of working around town. Her impressive pastry resume includes stints at La Farine, Chez Panisse, Rubicon, and, for the past 10 years, Slanted Door. These are pastries of delicacy and light, subtle rather than sweet. And for all you groggy new parents starting the day at dawn (they don't call this Maternal Hill for nothing), Sandbox opens at 6am on weekdays, 7am on Saturdays. \u003c/p>\n\u003cp>\u003cem>\u003ca href=\"http://www.sandboxbakerysf.com/\">Sandbox Bakery\u003c/a>, 833 Cortland Ave., San Francisco, CA. (415) 642-8580. Mon-Fri, 6am-3pm; Sat 7am-3pm.\u003c/em>\u003cbr>\nFollow on Twitter: \u003ca href=\"http://twitter.com/SandboxBakery\">@SandboxBakery\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Photos copyright Sandbox Bakery\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Get Your Spice On: The Bay Area's Best Gingerbread",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/noe-men.jpg\" alt=\"Gingerbread men from Noe Valley Bakery\" title=\"Gingerbread men from Noe Valley Bakery\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-9053\">\u003cbr>\n\u003cem>Gingerbread men from Noe Valley Bakery\u003c/em>\u003c/p>\n\u003cp>According to \u003ca href=\"http://www.journalofantiques.com/hearthdec.htm\">The Journal of Antiques\u003c/a>, Gingerbread has been around for centuries, first appearing when the Medieval Crusaders returned from the Middle East bringing back spices, sugar, and citrus fruits. Then, Catholic monks started adapting the ingredients into themed cakes and carved cookie boards. Today, the ingredients and method are much the same, although the shape and presentation obviously differ. For this post, I visited many of my favorite local bakeries to check in and see how they'll be adapting the seasonal favorite this year. From the standard to the standout, here are a few treats that I'm pretty sure will warm your spirits in the weeks to come. \u003c/p>\n\u003cp>\u003ca href=\"http://www.noevalleybakery.com/\">Noe Valley Bakery\u003c/a>: A Simple Man\u003c/p>\n\u003cp>If you're looking for a good, standard gingerbread man, \u003cstrong>Noe Valley Bakery\u003c/strong> has you covered. Since 1995, they've been supplying Noe Valley and environs with holiday treats including housemade pies, profiteroles and their unbelievable stollen. And of course, those gingerbread cookies. What I love about their gingerbread men is the flavor and size. They don't shy away from the spice: the clove and molasses flavors shine through immediately and they're a mere couple of inches--perfect for a cup of tea in the afternoon. The men are simply decorated with a few white buttons and a smiley face--and even better, they're affordable at $1.50/each.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/noevalleybakery.jpg\" alt=\"Welcoming storefront of Noe Valley Bakery\" title=\"Welcoming storefront of Noe Valley Bakery\" width=\"530\" height=\"266\" class=\"alignnone size-full wp-image-9054\">\u003cbr>\n\u003cem>Welcoming storefront of Noe Valley Bakery\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp> \u003ca href=\"http://www.noevalleybakery.com/\">Noe Valley Bakery\u003c/a>\u003cbr>\n4073 24th Street\u003cbr>\nSan Francisco, CA 94114\u003cbr>\n(415) 550-1405\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Weekdays 7am-7pm, Weekends 7am-6pm\u003c/p>\n\u003cp>\u003ca href=\"http://www.citizencake.com/patisserie.html\">Citizen Cake\u003c/a>: The Maverick Men\u003c/p>\n\u003cp>\u003ca href=\"http://www.orsonsf.com/team.html\">Elizabeth Falkner\u003c/a> and team don't disappoint when it comes to less-than-traditional desserts. And the holiday season is no exception. They're offering Bikini Gingerbread Joes and Janes (they were sold out of Joe's both times I went, so I settled on a tasty Jane) handpainted in festive bikini attire. The guys and gals are larger in size than others I sampled and they're certainly pricier at $4/each. But they're nice in that they feel light--often gingerbread cookies can seem more like dressed up bricks rather than edible delights. So \u003cstrong>Citizen Cake\u003c/strong> offers a fun, refreshing take on a holiday classic. If that's your thing, go grab a few (they go fast). \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/citizenman.jpg\" alt=\"Gingerbread Jane from Citizen Cake\" title=\"Gingerbread Jane from Citizen Cake\" width=\"500\" height=\"281\" class=\"alignnone size-full wp-image-9051\">\u003cbr>\n\u003cem>Gingerbread Jane from Citizen Cake\u003c/em>\u003c/p>\n\u003cp> \u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/citcake.jpg\" alt=\"Citizen Cake Patisserie\" title=\"Citizen Cake Patisserie\" width=\"500\" height=\"295\" class=\"alignnone size-full wp-image-9050\">\u003cbr>\n\u003cem>Citizen Cake Patisserie\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.citizencake.com/patisserie.html\">Citizen Cake\u003c/a>\u003cbr>\n399 Grove Street\u003cbr>\nSan Francisco, CA 94102\u003cbr>\n(415) 861-2228\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Tues.-Fri. 8am-10pm, Sat. 10am-10pm, Sun. 10am-6pm.\u003c/p>\n\u003cp>\u003ca href=\"http://www.tartinebakery.com/\">Tartine\u003c/a>: Old World Tiles\u003c/p>\n\u003cp>Glazed gingerbread tiles ($3.50) are a favorite at this much-beloved Mission bakery. The tiles are a bit more cake than cookie, rolled out with a decorative rolling pin, and lightly iced. Aesthetically, there's something very traditional and old-fashioned about them until you take a bite: that's when you're hit with notes of cocoa and even black pepper. The tiles are beautiful, substantial, and have an interesting taste composition making them one of my new favorite holiday treats. I do recommend having them warm if you can--this allows the crumb to relax a bit and the flavors to really come through. If you don't have time to enjoy your gingerbread tile inside the bustling café, take a few home. They travel incredibly well (and freeze nicely, too). \u003c/p>\n\u003cp> \u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/tartinegingerbread.jpg\" alt=\"Tartine Frosted Gingerbread Tile\" title=\"Tartine Frosted Gingerbread Tile\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-9049\">\u003cbr>\n\u003cem>Tartine Frosted Gingerbread Tile\u003c/em>\u003c/p>\n\u003cp> \u003ca href=\"http://www.tartinebakery.com/\">Tartine\u003c/a>\u003cbr>\n600 Guerrero Street\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n\u003cstrong>Cafe Hours:\u003c/strong> Mon. 8am-7pm, Tues.-Wed. 7:30am-7pm, Thurs.-Fri. 7:30am-8pm, Sat. 8am-8pm, Sun. 9am-8pm\u003c/p>\n\u003cp>\u003ca href=\"http://www.sweetthings.com/\">Sweet Things\u003c/a>: The Traditional Cake\u003c/p>\n\u003cp>Bikini-clad men and tiles aside, gingerbread really originated in cake form and no one's doing a nicer one this year than \u003cstrong>Sweet Things Bakery\u003c/strong> in Tiburon (they also have a location inside Cal-Mart at 3585 California St. in San Francisco). The cake to ask for is the seasonal Gingerbread Star Cake. It's a dense bundt ginger cake made with the usual suspects: ginger, cinnamon, cloves, and molasses. It's topped with a modest glaze and then sprinkled with crystallized ginger. I've long been a fan of the cakes at Sweet Things (have you tried their lemon cake?!), and this is a truly authentic representation of a holiday favorite. You can pick up a whole cake or just a slice ($2.75)\u003c/p>\n\u003cp> \u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/sweetthingscake.jpg\" alt=\"Spiced Gingerbread Star Cake at Sweet Things\" title=\"Spiced Gingerbread Star Cake at Sweet Things\" width=\"500\" height=\"376\" class=\"alignnone size-full wp-image-9055\">\u003cbr>\n\u003cem>Spiced Gingerbread Star Cake at Sweet Things\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sweetthings.com/\">Sweet Things\u003c/a>\u003cbr>\n1 Blackfield Drive\u003cbr>\nTiburon, CA 94920\u003cbr>\n(415) 388-8583\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Mon.-Fri. 7:30am-6pm, Sat. 8:30am-6pm, Sun. 9:30am-5pm\u003c/p>\n\u003cp>\u003ca href=\"http://miette.com/\">Miette\u003c/a>: An Update...with Frosting\u003c/p>\n\u003cp>If you haven't yet heard, \u003cstrong>Miette\u003c/strong> is closing two of their retail locations at the end of this month. The utterly delightful, original candy shop in Hayes Valley will soon be no more. I always loved how the confections seemed like delicate jewels on display--like objects worthy of spending a little extra money on and savoring. Thankfully, the shop in the Ferry Building and their new space in Oakland will remain open. Once I heard the news, I decided I must visit the Octavia St. location often, while I still could. Good excuse, right? So I've had three of their gingerbread cupcakes this past week. In my humble opinion, it's one of the more perfect cupcakes I've had in a very long time. They're incredibly light and moist while still relaying that dark molasses flavor balanced with the subtle sweetness of the cream cheese icing: genuine gingerbread with a modern twist. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/miette.jpg\" alt=\"Hayes Valley Miette sweetshop and the lovely Gingerbread Cupcake\" title=\"Hayes Valley Miette sweetshop and the lovely Gingerbread Cupcake\" width=\"530\" height=\"178\" class=\"alignnone size-full wp-image-9052\">\u003cbr>\n\u003cem>Hayes Valley's Miette sweetshop & the lovely Gingerbread Cupcake\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://miette.com/\">Miette\u003c/a>\u003cbr>\n449 Octavia Street\u003cbr>\nSan Francisco, CA 94102\u003cbr>\n(415) 626-6221\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Mon.-Sun. 11am-7pm\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/24/2009/12/noe-men.jpg\" alt=\"Gingerbread men from Noe Valley Bakery\" title=\"Gingerbread men from Noe Valley Bakery\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-9053\">\u003cbr>\n\u003cem>Gingerbread men from Noe Valley Bakery\u003c/em>\u003c/p>\n\u003cp>According to \u003ca href=\"http://www.journalofantiques.com/hearthdec.htm\">The Journal of Antiques\u003c/a>, Gingerbread has been around for centuries, first appearing when the Medieval Crusaders returned from the Middle East bringing back spices, sugar, and citrus fruits. Then, Catholic monks started adapting the ingredients into themed cakes and carved cookie boards. Today, the ingredients and method are much the same, although the shape and presentation obviously differ. For this post, I visited many of my favorite local bakeries to check in and see how they'll be adapting the seasonal favorite this year. From the standard to the standout, here are a few treats that I'm pretty sure will warm your spirits in the weeks to come. \u003c/p>\n\u003cp>\u003ca href=\"http://www.noevalleybakery.com/\">Noe Valley Bakery\u003c/a>: A Simple Man\u003c/p>\n\u003cp>If you're looking for a good, standard gingerbread man, \u003cstrong>Noe Valley Bakery\u003c/strong> has you covered. Since 1995, they've been supplying Noe Valley and environs with holiday treats including housemade pies, profiteroles and their unbelievable stollen. And of course, those gingerbread cookies. What I love about their gingerbread men is the flavor and size. They don't shy away from the spice: the clove and molasses flavors shine through immediately and they're a mere couple of inches--perfect for a cup of tea in the afternoon. The men are simply decorated with a few white buttons and a smiley face--and even better, they're affordable at $1.50/each.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/noevalleybakery.jpg\" alt=\"Welcoming storefront of Noe Valley Bakery\" title=\"Welcoming storefront of Noe Valley Bakery\" width=\"530\" height=\"266\" class=\"alignnone size-full wp-image-9054\">\u003cbr>\n\u003cem>Welcoming storefront of Noe Valley Bakery\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> \u003ca href=\"http://www.noevalleybakery.com/\">Noe Valley Bakery\u003c/a>\u003cbr>\n4073 24th Street\u003cbr>\nSan Francisco, CA 94114\u003cbr>\n(415) 550-1405\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Weekdays 7am-7pm, Weekends 7am-6pm\u003c/p>\n\u003cp>\u003ca href=\"http://www.citizencake.com/patisserie.html\">Citizen Cake\u003c/a>: The Maverick Men\u003c/p>\n\u003cp>\u003ca href=\"http://www.orsonsf.com/team.html\">Elizabeth Falkner\u003c/a> and team don't disappoint when it comes to less-than-traditional desserts. And the holiday season is no exception. They're offering Bikini Gingerbread Joes and Janes (they were sold out of Joe's both times I went, so I settled on a tasty Jane) handpainted in festive bikini attire. The guys and gals are larger in size than others I sampled and they're certainly pricier at $4/each. But they're nice in that they feel light--often gingerbread cookies can seem more like dressed up bricks rather than edible delights. So \u003cstrong>Citizen Cake\u003c/strong> offers a fun, refreshing take on a holiday classic. If that's your thing, go grab a few (they go fast). \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/citizenman.jpg\" alt=\"Gingerbread Jane from Citizen Cake\" title=\"Gingerbread Jane from Citizen Cake\" width=\"500\" height=\"281\" class=\"alignnone size-full wp-image-9051\">\u003cbr>\n\u003cem>Gingerbread Jane from Citizen Cake\u003c/em>\u003c/p>\n\u003cp> \u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/citcake.jpg\" alt=\"Citizen Cake Patisserie\" title=\"Citizen Cake Patisserie\" width=\"500\" height=\"295\" class=\"alignnone size-full wp-image-9050\">\u003cbr>\n\u003cem>Citizen Cake Patisserie\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.citizencake.com/patisserie.html\">Citizen Cake\u003c/a>\u003cbr>\n399 Grove Street\u003cbr>\nSan Francisco, CA 94102\u003cbr>\n(415) 861-2228\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Tues.-Fri. 8am-10pm, Sat. 10am-10pm, Sun. 10am-6pm.\u003c/p>\n\u003cp>\u003ca href=\"http://www.tartinebakery.com/\">Tartine\u003c/a>: Old World Tiles\u003c/p>\n\u003cp>Glazed gingerbread tiles ($3.50) are a favorite at this much-beloved Mission bakery. The tiles are a bit more cake than cookie, rolled out with a decorative rolling pin, and lightly iced. Aesthetically, there's something very traditional and old-fashioned about them until you take a bite: that's when you're hit with notes of cocoa and even black pepper. The tiles are beautiful, substantial, and have an interesting taste composition making them one of my new favorite holiday treats. I do recommend having them warm if you can--this allows the crumb to relax a bit and the flavors to really come through. If you don't have time to enjoy your gingerbread tile inside the bustling café, take a few home. They travel incredibly well (and freeze nicely, too). \u003c/p>\n\u003cp> \u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/tartinegingerbread.jpg\" alt=\"Tartine Frosted Gingerbread Tile\" title=\"Tartine Frosted Gingerbread Tile\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-9049\">\u003cbr>\n\u003cem>Tartine Frosted Gingerbread Tile\u003c/em>\u003c/p>\n\u003cp> \u003ca href=\"http://www.tartinebakery.com/\">Tartine\u003c/a>\u003cbr>\n600 Guerrero Street\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n\u003cstrong>Cafe Hours:\u003c/strong> Mon. 8am-7pm, Tues.-Wed. 7:30am-7pm, Thurs.-Fri. 7:30am-8pm, Sat. 8am-8pm, Sun. 9am-8pm\u003c/p>\n\u003cp>\u003ca href=\"http://www.sweetthings.com/\">Sweet Things\u003c/a>: The Traditional Cake\u003c/p>\n\u003cp>Bikini-clad men and tiles aside, gingerbread really originated in cake form and no one's doing a nicer one this year than \u003cstrong>Sweet Things Bakery\u003c/strong> in Tiburon (they also have a location inside Cal-Mart at 3585 California St. in San Francisco). The cake to ask for is the seasonal Gingerbread Star Cake. It's a dense bundt ginger cake made with the usual suspects: ginger, cinnamon, cloves, and molasses. It's topped with a modest glaze and then sprinkled with crystallized ginger. I've long been a fan of the cakes at Sweet Things (have you tried their lemon cake?!), and this is a truly authentic representation of a holiday favorite. You can pick up a whole cake or just a slice ($2.75)\u003c/p>\n\u003cp> \u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/sweetthingscake.jpg\" alt=\"Spiced Gingerbread Star Cake at Sweet Things\" title=\"Spiced Gingerbread Star Cake at Sweet Things\" width=\"500\" height=\"376\" class=\"alignnone size-full wp-image-9055\">\u003cbr>\n\u003cem>Spiced Gingerbread Star Cake at Sweet Things\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sweetthings.com/\">Sweet Things\u003c/a>\u003cbr>\n1 Blackfield Drive\u003cbr>\nTiburon, CA 94920\u003cbr>\n(415) 388-8583\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Mon.-Fri. 7:30am-6pm, Sat. 8:30am-6pm, Sun. 9:30am-5pm\u003c/p>\n\u003cp>\u003ca href=\"http://miette.com/\">Miette\u003c/a>: An Update...with Frosting\u003c/p>\n\u003cp>If you haven't yet heard, \u003cstrong>Miette\u003c/strong> is closing two of their retail locations at the end of this month. The utterly delightful, original candy shop in Hayes Valley will soon be no more. I always loved how the confections seemed like delicate jewels on display--like objects worthy of spending a little extra money on and savoring. Thankfully, the shop in the Ferry Building and their new space in Oakland will remain open. Once I heard the news, I decided I must visit the Octavia St. location often, while I still could. Good excuse, right? So I've had three of their gingerbread cupcakes this past week. In my humble opinion, it's one of the more perfect cupcakes I've had in a very long time. They're incredibly light and moist while still relaying that dark molasses flavor balanced with the subtle sweetness of the cream cheese icing: genuine gingerbread with a modern twist. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/miette.jpg\" alt=\"Hayes Valley Miette sweetshop and the lovely Gingerbread Cupcake\" title=\"Hayes Valley Miette sweetshop and the lovely Gingerbread Cupcake\" width=\"530\" height=\"178\" class=\"alignnone size-full wp-image-9052\">\u003cbr>\n\u003cem>Hayes Valley's Miette sweetshop & the lovely Gingerbread Cupcake\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://miette.com/\">Miette\u003c/a>\u003cbr>\n449 Octavia Street\u003cbr>\nSan Francisco, CA 94102\u003cbr>\n(415) 626-6221\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Mon.-Sun. 11am-7pm\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "'Burb Burps: Shokolaat",
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"content": "\u003cp>\u003ca href=\"http://www.kitchengadgetgirl.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/shokolaatlobster.jpg\" alt=\"Shokolaat Lobster Sandwich- Photo courtesy Kitchen Gadget Girl\" title=\"Shokolaat Lobster Sandwich- Photo courtesy Kitchen Gadget Girl\" width=\"450\" height=\"300\" class=\"size-full wp-image-8914\">\u003c/a>\u003cbr>\n\u003cem>Shokolaat Lobster Salad Sandwich. Photo courtesy \u003ca href=\"http://www.kitchengadgetgirl.com/\">Kitchen Gadget Girl\u003c/a>\u003c/em>\u003c/p>\n\u003cp>The first thing you see when you walk into this self-described modern bistro are the sparkling cases stuffed with rich piles of handmade chocolates and pastries. That decadent display alone would be enough to draw one back to Shokolaat, but I was after quite another attraction: a meatloaf sandwich.\u003c/p>\n\u003cp>I've been to Shokolaat only for lunch (truth be told, I find their lunch menu far more interesting than their dinner offerings) and I have yet to be disappointed. Last spring, I had a mushroom soup drizzled with mint oil that was incredibly satisfying without being overly rich. That soup was good, very good, wonderfully good, but the salad I paired with it was great.\u003c/p>\n\u003cp>There's was nothing particularly interesting about the salad in question -- if I recall correctly, it was just greens and herbs -- but the greens were fresh and springy and the vinaigrette was neither too heavy nor too sweet. Fresh salad greens seem so simple, but I've met way too many salads that are ruined by limp lettuces and bad vinaigrette and, for me, there's nothing so disappointing as a bad salad. It's surprising how many restaurants can get it wrong.\u003c/p>\n\u003cp>But oy, that meatloaf sandwich! I'm a meatloaf lover. I love it hot and fresh with a steaming baked potato that has the perfect salt: butter: sour cream: minced scallion ratio. I love it cold the next morning, noon, or night. However, until Shokolaat showed me the way, I never loved it on a sandwich. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Served open-faced on two pieces of hearty bread coated with thin slices of oven-melted cheese, the spicy meat mixture has a tender, succulent crumb, full of flavor and comfort. \u003ci>Sigh.\u003c/i> I get a big silly smile on my face just thinking about it. \u003c/p>\n\u003cp>Oh, and a word on that cheese addition, because of course I have decided cheese opinions. I don't add cheese to the meatloaf sandwiches I now make at home, but Shokolaat's sandwich has just the right amount to give flavor and texture but not so much that it puts this fairly elegant sandwich in grinder territory. I loathe it when cheese takes over any dish except fondue, but Shokolaat strikes the perfect balance. \u003c/p>\n\u003cp>Unfortunately, I found out that the meatloaf sandwich rotates out with other sandwiches they like to offer. \"We have a really good hamburger right now!\" the Shokolaat guy insisted when I called to ask about the meatloaf sandwich. Hey, I'll try it, but there are bunches of places in Palo Alto and Menlo Park to get good hamburgers. The same can hardly be said of an awesome meatloaf sandwich.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kitchengadgetgirl.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/shokolaatpizza.jpg\" alt=\"Shokolaat Pizzetta- Photo courtesy Kitchen Gadget Girl\" title=\"Shokolaat Pizzetta- Photo courtesy Kitchen Gadget Girl\" width=\"450\" height=\"300\" class=\"size-full wp-image-8916\">\u003c/a>\u003cbr>\n\u003cem>Shokolaat Pizzetta. Photo courtesy \u003ca href=\"http://www.kitchengadgetgirl.com/\">Kitchen Gadget Girl\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Other highlights I discovered are two tasty pizzettas with pretty good crusts, macaroni and cheese topped with brioche crumbs and served in an impossibly adorable, personal-sized Le Creuset Dutch oven, and a lobster salad sandwich with avocado and Meyer lemon vinaigrette on a fresh, buttery croissant. The menu calls the lobster sandwich the \"Neighborhood Favorite\" and notes that they tried to take this particular item off but people, like, rioted or something, so they learned their lesson and there it stays. \u003c/p>\n\u003cp>Maybe I need to start a riot to bring the meatloaf sandwich back sooner...\u003c/p>\n\u003cp>\u003ca href=\"http://www.shokolaat.com/\">Shokolaat\u003c/a>\u003cbr>\n516 University Ave (at Cowper)\u003cbr>\nPalo Alto, CA 94301\u003cbr>\n650.289.0719\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Hours:\u003c/strong>\u003cbr>\nLunch: Monday-Friday 11:30am-2:00pm\u003cbr>\nBrunch:\tSaturday-Sunday 11:30am-2:00pm\u003cbr>\nDinner:\tMonday-Saturday 5:30pm-9:00pm; Sunday 5:30pm-8:30pm\u003c/p>\n\n",
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"excerpt": "The first thing you see when you walk into this self-described modern bistro are the sparkling cases stuffed with rich piles of handmade chocolates and pastries. That decadent display alone would be enough to draw one back to Shokolaat, but I was after quite another attraction: a meatloaf sandwich.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kitchengadgetgirl.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/shokolaatlobster.jpg\" alt=\"Shokolaat Lobster Sandwich- Photo courtesy Kitchen Gadget Girl\" title=\"Shokolaat Lobster Sandwich- Photo courtesy Kitchen Gadget Girl\" width=\"450\" height=\"300\" class=\"size-full wp-image-8914\">\u003c/a>\u003cbr>\n\u003cem>Shokolaat Lobster Salad Sandwich. Photo courtesy \u003ca href=\"http://www.kitchengadgetgirl.com/\">Kitchen Gadget Girl\u003c/a>\u003c/em>\u003c/p>\n\u003cp>The first thing you see when you walk into this self-described modern bistro are the sparkling cases stuffed with rich piles of handmade chocolates and pastries. That decadent display alone would be enough to draw one back to Shokolaat, but I was after quite another attraction: a meatloaf sandwich.\u003c/p>\n\u003cp>I've been to Shokolaat only for lunch (truth be told, I find their lunch menu far more interesting than their dinner offerings) and I have yet to be disappointed. Last spring, I had a mushroom soup drizzled with mint oil that was incredibly satisfying without being overly rich. That soup was good, very good, wonderfully good, but the salad I paired with it was great.\u003c/p>\n\u003cp>There's was nothing particularly interesting about the salad in question -- if I recall correctly, it was just greens and herbs -- but the greens were fresh and springy and the vinaigrette was neither too heavy nor too sweet. Fresh salad greens seem so simple, but I've met way too many salads that are ruined by limp lettuces and bad vinaigrette and, for me, there's nothing so disappointing as a bad salad. It's surprising how many restaurants can get it wrong.\u003c/p>\n\u003cp>But oy, that meatloaf sandwich! I'm a meatloaf lover. I love it hot and fresh with a steaming baked potato that has the perfect salt: butter: sour cream: minced scallion ratio. I love it cold the next morning, noon, or night. However, until Shokolaat showed me the way, I never loved it on a sandwich. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Served open-faced on two pieces of hearty bread coated with thin slices of oven-melted cheese, the spicy meat mixture has a tender, succulent crumb, full of flavor and comfort. \u003ci>Sigh.\u003c/i> I get a big silly smile on my face just thinking about it. \u003c/p>\n\u003cp>Oh, and a word on that cheese addition, because of course I have decided cheese opinions. I don't add cheese to the meatloaf sandwiches I now make at home, but Shokolaat's sandwich has just the right amount to give flavor and texture but not so much that it puts this fairly elegant sandwich in grinder territory. I loathe it when cheese takes over any dish except fondue, but Shokolaat strikes the perfect balance. \u003c/p>\n\u003cp>Unfortunately, I found out that the meatloaf sandwich rotates out with other sandwiches they like to offer. \"We have a really good hamburger right now!\" the Shokolaat guy insisted when I called to ask about the meatloaf sandwich. Hey, I'll try it, but there are bunches of places in Palo Alto and Menlo Park to get good hamburgers. The same can hardly be said of an awesome meatloaf sandwich.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kitchengadgetgirl.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/shokolaatpizza.jpg\" alt=\"Shokolaat Pizzetta- Photo courtesy Kitchen Gadget Girl\" title=\"Shokolaat Pizzetta- Photo courtesy Kitchen Gadget Girl\" width=\"450\" height=\"300\" class=\"size-full wp-image-8916\">\u003c/a>\u003cbr>\n\u003cem>Shokolaat Pizzetta. Photo courtesy \u003ca href=\"http://www.kitchengadgetgirl.com/\">Kitchen Gadget Girl\u003c/a>\u003c/em>\u003c/p>\n\u003cp>Other highlights I discovered are two tasty pizzettas with pretty good crusts, macaroni and cheese topped with brioche crumbs and served in an impossibly adorable, personal-sized Le Creuset Dutch oven, and a lobster salad sandwich with avocado and Meyer lemon vinaigrette on a fresh, buttery croissant. The menu calls the lobster sandwich the \"Neighborhood Favorite\" and notes that they tried to take this particular item off but people, like, rioted or something, so they learned their lesson and there it stays. \u003c/p>\n\u003cp>Maybe I need to start a riot to bring the meatloaf sandwich back sooner...\u003c/p>\n\u003cp>\u003ca href=\"http://www.shokolaat.com/\">Shokolaat\u003c/a>\u003cbr>\n516 University Ave (at Cowper)\u003cbr>\nPalo Alto, CA 94301\u003cbr>\n650.289.0719\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Hours:\u003c/strong>\u003cbr>\nLunch: Monday-Friday 11:30am-2:00pm\u003cbr>\nBrunch:\tSaturday-Sunday 11:30am-2:00pm\u003cbr>\nDinner:\tMonday-Saturday 5:30pm-9:00pm; Sunday 5:30pm-8:30pm\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Foodie Holiday Wishlist: Top 10 from the Bay Area",
"title": "Foodie Holiday Wishlist: Top 10 from the Bay Area",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/Longwood-Gardens-032b.jpg\" alt=\"Christmas lights at Longwood Gardens\" title=\"Christmas lights at Longwood Gardens\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-8835\">\u003cbr>\n\u003cem>It's beginning to look a lot like Xmas!\u003c/em>\u003c/p>\n\u003cp>All I want for Christmas is... not another pair of toe-socks (no offense, Mom) or body lotion/soap set. \u003c/p>\n\u003cp>The Bay Area is rife with unique eating experiences, culinary talent, and tasty goods made with lots of love. Why not support local businesses, while giving someone a gift they won't be re-gifting? \u003c/p>\n\u003cp>(Ahem, for the record, if you do want to re-gift any of these, I'd gladly accept items 1 through 10).\u003c/p>\n\u003cp>\u003cstrong>1. CSA subscription (for the Lazy)\u003c/strong> \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/Farmers-Market-Ferry-Building-003.jpg\" alt=\"Buy Fresh Buy Local\" title=\"Buy Fresh Buy Local\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-8812\">\u003cbr>\n\u003cem>Bay Area: Buy Fresh Buy Local\u003c/em>\u003c/p>\n\u003cp>I love having my CSA box of fresh, organic, in-season fruits and veggies delivered right to my door every other week. Many are flexible, customizable, and available for convenient delivery to your home or nearby location. A few to get you started on your search: \u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.eatwell.com/community/index.html\">Eatwell Farm\u003c/a> (includes option for pasture-raised eggs)\u003c/li>\n\u003cli>\u003ca href=\"http://www.farmfreshtoyou.com/index.php?cmd=homedelivery\">Farm Fresh to You\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.froghollow.com/csa/\">Frog Hollow Farm\u003c/a> (all fruit; during the winter, supplemented with items from the farm kitchen like granola, dried fruit, and olive oil)\u003c/li>\n\u003cli>\u003ca href=\"http://www.fullbellyfarm.com/csa.html\">Full Belly Farm\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.mariquita.com/csa/csa.html\">Two Small Farms\u003c/a> (Mariquita)\u003c/li>\n\u003cli>\u003ca href=\"http://www.soulfoodfarm.com/csa_faq.html\">Soul Food Farm\u003c/a> (pastured poultry and eggs)\u003c/li>\n\u003cli>\u003ca href=\"http://www.terrafirmafarm.com/IntroductionCSAHistory.htm\">Terra Firma Farms\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp> \u003cstrong>2. Socola Chocolatier\u003c/strong> \u003ca href=\"http://socolachocolatier.foodoro.com/store/products/holiday-chocolate-truffle-collection-12-pcs\">\"Holiday Chocolate Truffle Collection {on a faux bear rug},\"\u003c/a> $25 \u003cstrong>(for the Cheeky) \u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/socola-chocolates-holiday-016.jpg\" alt=\"Socola Chocolatier, holiday collection\" title=\"Socola Chocolatier, holiday collection\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-8818\">\u003cbr>\n\u003cem>Socola Chocolatier, holiday collection {on a faux bear rug}\u003c/em>\u003c/p>\n\u003cp>This Oakland-based, sister-run chocolate company is modern, sassy, and full of delectable personality. The 12-piece holiday assortment includes the following flavors: \u003cem>Hazelnut Gianduja\u003c/em> (a milk chocolate truffle blended with roasted hazelnuts \"bundled up in a fashionable nutty parka\"), \u003cem>Hot in Hia\u003c/em> (a champagne truffle with notes of fruit and honey, named in honor of the bubbly personality of the girls' grandmother Hia), \u003cem>Le Frog Neat\u003c/em> (a smoky confection made with 10-year-old Laphroaig Scotch whisky), and \u003cem>Pumpkin Burnt Caramel\u003c/em> (a warm mix of pumpkin pie spices, burnt caramel, Hawaiian sea salt and a splash of brandy).\u003c/p>\n\u003cp>\u003cstrong>3. Recchiuti Confections\u003c/strong> \u003ca href=\"http://www.recchiuti.com/258.html\">\"Creativity Explored III: Toys,\"\u003c/a> $21 \u003cstrong>(for the Philanthropic Art-lover)\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/recchiuti-creativity-explored.jpg\" alt=\"Recchiuti Confections, Creativity Explored III: Toys\" title=\"Recchiuti Confections, Creativity Explored III: Toys\" width=\"252\" height=\"252\" class=\"alignnone size-full wp-image-8816\">\u003cbr>\n\u003cem>Recchiuti Confections, Creativity Explored III: Toys\u003c/em>\u003c/p>\n\u003cp>These art-adorned chocolates combine Michael Recchiuti's signature Burnt Caramel chocolate confections, with the work of Vincent Jackson, SF native and long-time artist at the Creativity Explored studio. \u003ca href=\"http://www.creativityexplored.org/\">Creativity Explored\u003c/a> is a Bay Area nonprofit visual arts center where artists with developmental disabilities create, exhibit, and sell their art. $2 from each sale goes to support Creativity Explored. \u003c/p>\n\u003cp>\u003cstrong>4. Jimmyjane\u003c/strong> \u003ca href=\"http://www.jimmyjane.com/shop/afterglow-p-89.html\">Milk Chocolate AFTERGLOW Massage Oil Candle\u003c/a>, $28 \u003cstrong>(for After Hours)\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/Jimmyjane-candle-002.jpg\" alt=\"Jimmyjane, Milk Chocolate AFTERGLOW\" title=\"Jimmyjane, Milk Chocolate AFTERGLOW\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-8824\">\u003cbr>\n\u003cem>Jimmyjane, Milk Chocolate AFTERGLOW\u003c/em>\u003c/p>\n\u003cp>If it's a \u003cem>different\u003c/em> kind of chocolate experience you're after, look no further. When heated, this candle liquefies into high-slip massage oil made with jojoba, shea butter, vitamin E, soy, aloe, and other botanical extracts. Bonus: it comes with a body brush to assist in painting the warm oil onto the skin. Extra Bonus: it smells delicious.\u003c/p>\n\u003cp>\u003cstrong>5. Boccalone\u003c/strong> \u003ca href=\"http://www.boccalone.com/Purchase/Boccalone-Gift-Box-Large?pageID=5d7354f6-1e0b-4e34-f0e2-869c99f387e7&sortBy=rating\">Large Gift Box\u003c/a>, $52 \u003cstrong>(for the Carnivore) \u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/SF-Chefs-8.9.09-chris-cosentino-boccalone.jpg\" alt=\"Chris Cosentino, Boccalone\" title=\"Chris Cosentino, Boccalone\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-8817\">\u003cbr>\n\u003cem>Chris Cosentino, Boccalone\u003c/em>\u003c/p>\n\u003cp>Nothing says Happy Holidays like Tasty Salted Pig Parts. This homage to salumi contains two 8-ounce Boccalone salami (chosen from available flavors like Orange & Wild Fennel Salame, Soppressata di Calabria, Brown Sugar and Fennel Salame, and Salame Pepato), a t-shirt, and one 9-ounce jar of Whole-Grain Mustard. If the whole gift box thing isn't your style, take your pick of hand-crafted porcine delights from the Boccalone meat locker. I, for one, may or may not be maxing out my luggage weight limit this Christmas flight home on Nduja (\"en-DOO-ya\")...so much velvety, spicy Nduja.\u003c/p>\n\u003cp>\u003cstrong>6. Jessie Steele \u003c/strong>\u003ca href=\"http://www.jessiesteele.com/catalog.php\">Aprons\u003c/a>, $30.95-$33.95 \u003cstrong>(for the Lovely Hostess) \u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/Jessie-Steele_trio.jpg\" alt=\"Jessie Steele aprons\" title=\"Jessie Steele aprons\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-8813\">\u003cbr>\n\u003cem>Photo by Jessie Steele, from left to right: Bib Ava Cabbage Rose Apron, Half Audrey Cherry Cupcakes Apron, Bib Gigi French Toil Apron with Terry Towel\u003c/em>\u003c/p>\n\u003cp>These vintage 1940's and 50's-inspired hostess aprons are so cute and fabu, they just make me want to put on my pearls, bake a cake and drink a martini at the same time. \u003c/p>\n\u003cp>\u003cstrong>7. Cookbooks\u003c/strong> from Bay Area Culinary Greats \u003cstrong>(for Those Who Can Take the Heat)\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/ad-hoc-cookbook-002.jpg\" alt=\"Ad hoc at home\" title=\"Ad hoc at home\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-8810\">\u003cbr>\n\u003cem>Ad hoc at Home\u003c/em>\u003c/p>\n\u003cp>These cookbooks will be sure to inspire some magic in your home kitchen: \u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://astore.amazon.com/limysp-20/detail/1579653774\">Ad Hoc at Home\u003c/a> by Thomas Keller\u003c/li>\n\u003cli>\u003ca href=\"http://astore.amazon.com/limysp-20/detail/1580087817\">Demolition Desserts: Recipes from Citizen Cake\u003c/a> by Elizabeth Falkner\u003c/li>\n\u003cli>\u003ca href=\"http://astore.amazon.com/limysp-20/detail/0553091395\">Fields of Greens\u003c/a> by Annie Somerville\u003c/li>\n\u003cli>\u003ca href=\"http://astore.amazon.com/limysp-20/detail/1580080456\">Mustards Grill Napa Valley Cookbook\u003c/a> by Cindy Pawlcyn\u003c/li>\n\u003cli>\u003ca href=\"http://astore.amazon.com/limysp-20/detail/1587612755\">Super Natural Cooking\u003c/a> by Heidi Swanson\u003c/li>\n\u003cli>\u003ca href=\"http://astore.amazon.com/limysp-20/detail/1580086659\">Into the Vietnamese Kitchen\u003c/a> by Andrea Nguyen\u003c/li>\n\u003cli>\u003ca href=\"http://astore.amazon.com/limysp-20/detail/0393020436\">The Zuni Café Cookbook\u003c/a> by Judy Rodgers.\u003c/li>\n\u003c/ul>\n\u003cp>Note: you may want to pair this gift with a laminating machine, drool.\u003c/p>\n\u003cp>\u003cstrong>8. La Cocina\u003c/strong> \u003ca href=\"http://www.lacocinasf.org/store/\">Artisan Gift Box, The Half-Pint\u003c/a>, $35 \u003cstrong>(for the Snack-Happy Do-Gooder) \u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/La-Cocina_half-pint.jpg\" alt=\"La Cocina Gift Box, The Half-Pint\" title=\"La Cocina Gift Box, The Half-Pint\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-8814\">\u003cbr>\n\u003cem>La Cocina Gift Box, The Half-Pint\u003c/em>\u003c/p>\n\u003cp>These gift boxes are filled with an assortment of hand-made, sweet and salty snacks from local small food businesses enrolled in La Cocina's incubator program. Snack to your heart's content and feel good about supporting local food entrepreneurs. \u003c/p>\n\u003cp>\u003cstrong>9. Cooking Classes\u003c/strong> \u003cstrong>(for the Ambitious) \u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/Cooking-Class.jpg\" alt=\"Lick My Spoon Cooking Class\" title=\"Lick My Spoon Cooking Class\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-8811\">\u003cbr>\n\u003cem>Group Cook\u003c/em>\u003c/p>\n\u003cp>Because if you send someone you love to a cooking class, chances are good it will come back ten-fold! There are many options in SF alone, ranging in price, time commitment, and topic. For a more formal school setting, there is the highly regarded \u003ca href=\"http://www.tantemarie.com/cookingcourses.html\">Tante Marie's Cooking School\u003c/a>. \u003ca href=\"http://www.urbankitchensf.com/Home\">Urban Kitchen SF\u003c/a> hosts affordable, skill/project specific classes and workshops themed around the DIY Slow Food concept (e.g. brewing Kombucha, baking bread, composting), as does \u003ca href=\"http://www.cuesa.org/events/calendar/\">CUESA\u003c/a> at the Ferry Building. And butchery is hot as ever, as Ryan Farr of \u003ca href=\"http://www.4505meats.com/bestbyfarr/hands-on-butcher-classes/\">4505 Meats\u003c/a> or Tia Harrison of \u003ca href=\"http://www.avedanos.com/classes.html\">Avedano's Holly Park Market\u003c/a> can tell you. \u003ca href=\"http://www.sfstation.com/food-services/business-directory/culinary-school\">SF Station\u003c/a> also has a comprehensive of culinary schools and social cooking classes in the city. \u003c/p>\n\u003cp>\u003cstrong>10. Unique Dining Experiences\u003c/strong> \u003cstrong>(for the Hungry) \u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/outstandingintehfield.jpg\" alt=\"Outstanding in the Field dinner table\" title=\"Outstanding in the Field dinner table\" width=\"250\" height=\"375\" class=\"alignnone size-full wp-image-8815\">\u003cbr>\n\u003cem>Photo by Outstanding in the Field\u003c/em>\u003c/p>\n\u003cp>And finally, you can't go wrong with a fantastic meal. There is no shortage of phenomenal restaurants in the Bay Area, but if you dig a little, you can also find some interesting out-of-the-box options. \u003ca href=\"http://www.outstandinginthefield.com/events_index.html\">Outstanding in the Field\u003c/a> offers gift certificates (although, be sure to stay on top of the 2010 schedule once it's announced because these stunning dinners book up quickly). For something more stealth and mysterious, check out the underground supperclub scene at \u003ca href=\"http://www.theghet.com/\">The Ghetto Gourmet\u003c/a>. \u003c/p>\n\u003cp>So what are you waiting for? Now Dasher! Now, Dancer! Now, Prancer and Vixen...\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Happy holidays, happy gift-giving, and happy eating to all.\u003c/p>\n\n",
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"excerpt": "This holiday season, support local businesses while giving someone a gift they'll devour and won't dream of re-gifting.",
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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/Longwood-Gardens-032b.jpg\" alt=\"Christmas lights at Longwood Gardens\" title=\"Christmas lights at Longwood Gardens\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-8835\">\u003cbr>\n\u003cem>It's beginning to look a lot like Xmas!\u003c/em>\u003c/p>\n\u003cp>All I want for Christmas is... not another pair of toe-socks (no offense, Mom) or body lotion/soap set. \u003c/p>\n\u003cp>The Bay Area is rife with unique eating experiences, culinary talent, and tasty goods made with lots of love. Why not support local businesses, while giving someone a gift they won't be re-gifting? \u003c/p>\n\u003cp>(Ahem, for the record, if you do want to re-gift any of these, I'd gladly accept items 1 through 10).\u003c/p>\n\u003cp>\u003cstrong>1. CSA subscription (for the Lazy)\u003c/strong> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/Farmers-Market-Ferry-Building-003.jpg\" alt=\"Buy Fresh Buy Local\" title=\"Buy Fresh Buy Local\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-8812\">\u003cbr>\n\u003cem>Bay Area: Buy Fresh Buy Local\u003c/em>\u003c/p>\n\u003cp>I love having my CSA box of fresh, organic, in-season fruits and veggies delivered right to my door every other week. Many are flexible, customizable, and available for convenient delivery to your home or nearby location. A few to get you started on your search: \u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.eatwell.com/community/index.html\">Eatwell Farm\u003c/a> (includes option for pasture-raised eggs)\u003c/li>\n\u003cli>\u003ca href=\"http://www.farmfreshtoyou.com/index.php?cmd=homedelivery\">Farm Fresh to You\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.froghollow.com/csa/\">Frog Hollow Farm\u003c/a> (all fruit; during the winter, supplemented with items from the farm kitchen like granola, dried fruit, and olive oil)\u003c/li>\n\u003cli>\u003ca href=\"http://www.fullbellyfarm.com/csa.html\">Full Belly Farm\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.mariquita.com/csa/csa.html\">Two Small Farms\u003c/a> (Mariquita)\u003c/li>\n\u003cli>\u003ca href=\"http://www.soulfoodfarm.com/csa_faq.html\">Soul Food Farm\u003c/a> (pastured poultry and eggs)\u003c/li>\n\u003cli>\u003ca href=\"http://www.terrafirmafarm.com/IntroductionCSAHistory.htm\">Terra Firma Farms\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp> \u003cstrong>2. Socola Chocolatier\u003c/strong> \u003ca href=\"http://socolachocolatier.foodoro.com/store/products/holiday-chocolate-truffle-collection-12-pcs\">\"Holiday Chocolate Truffle Collection {on a faux bear rug},\"\u003c/a> $25 \u003cstrong>(for the Cheeky) \u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/socola-chocolates-holiday-016.jpg\" alt=\"Socola Chocolatier, holiday collection\" title=\"Socola Chocolatier, holiday collection\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-8818\">\u003cbr>\n\u003cem>Socola Chocolatier, holiday collection {on a faux bear rug}\u003c/em>\u003c/p>\n\u003cp>This Oakland-based, sister-run chocolate company is modern, sassy, and full of delectable personality. The 12-piece holiday assortment includes the following flavors: \u003cem>Hazelnut Gianduja\u003c/em> (a milk chocolate truffle blended with roasted hazelnuts \"bundled up in a fashionable nutty parka\"), \u003cem>Hot in Hia\u003c/em> (a champagne truffle with notes of fruit and honey, named in honor of the bubbly personality of the girls' grandmother Hia), \u003cem>Le Frog Neat\u003c/em> (a smoky confection made with 10-year-old Laphroaig Scotch whisky), and \u003cem>Pumpkin Burnt Caramel\u003c/em> (a warm mix of pumpkin pie spices, burnt caramel, Hawaiian sea salt and a splash of brandy).\u003c/p>\n\u003cp>\u003cstrong>3. Recchiuti Confections\u003c/strong> \u003ca href=\"http://www.recchiuti.com/258.html\">\"Creativity Explored III: Toys,\"\u003c/a> $21 \u003cstrong>(for the Philanthropic Art-lover)\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/recchiuti-creativity-explored.jpg\" alt=\"Recchiuti Confections, Creativity Explored III: Toys\" title=\"Recchiuti Confections, Creativity Explored III: Toys\" width=\"252\" height=\"252\" class=\"alignnone size-full wp-image-8816\">\u003cbr>\n\u003cem>Recchiuti Confections, Creativity Explored III: Toys\u003c/em>\u003c/p>\n\u003cp>These art-adorned chocolates combine Michael Recchiuti's signature Burnt Caramel chocolate confections, with the work of Vincent Jackson, SF native and long-time artist at the Creativity Explored studio. \u003ca href=\"http://www.creativityexplored.org/\">Creativity Explored\u003c/a> is a Bay Area nonprofit visual arts center where artists with developmental disabilities create, exhibit, and sell their art. $2 from each sale goes to support Creativity Explored. \u003c/p>\n\u003cp>\u003cstrong>4. Jimmyjane\u003c/strong> \u003ca href=\"http://www.jimmyjane.com/shop/afterglow-p-89.html\">Milk Chocolate AFTERGLOW Massage Oil Candle\u003c/a>, $28 \u003cstrong>(for After Hours)\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/Jimmyjane-candle-002.jpg\" alt=\"Jimmyjane, Milk Chocolate AFTERGLOW\" title=\"Jimmyjane, Milk Chocolate AFTERGLOW\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-8824\">\u003cbr>\n\u003cem>Jimmyjane, Milk Chocolate AFTERGLOW\u003c/em>\u003c/p>\n\u003cp>If it's a \u003cem>different\u003c/em> kind of chocolate experience you're after, look no further. When heated, this candle liquefies into high-slip massage oil made with jojoba, shea butter, vitamin E, soy, aloe, and other botanical extracts. Bonus: it comes with a body brush to assist in painting the warm oil onto the skin. Extra Bonus: it smells delicious.\u003c/p>\n\u003cp>\u003cstrong>5. Boccalone\u003c/strong> \u003ca href=\"http://www.boccalone.com/Purchase/Boccalone-Gift-Box-Large?pageID=5d7354f6-1e0b-4e34-f0e2-869c99f387e7&sortBy=rating\">Large Gift Box\u003c/a>, $52 \u003cstrong>(for the Carnivore) \u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/SF-Chefs-8.9.09-chris-cosentino-boccalone.jpg\" alt=\"Chris Cosentino, Boccalone\" title=\"Chris Cosentino, Boccalone\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-8817\">\u003cbr>\n\u003cem>Chris Cosentino, Boccalone\u003c/em>\u003c/p>\n\u003cp>Nothing says Happy Holidays like Tasty Salted Pig Parts. This homage to salumi contains two 8-ounce Boccalone salami (chosen from available flavors like Orange & Wild Fennel Salame, Soppressata di Calabria, Brown Sugar and Fennel Salame, and Salame Pepato), a t-shirt, and one 9-ounce jar of Whole-Grain Mustard. If the whole gift box thing isn't your style, take your pick of hand-crafted porcine delights from the Boccalone meat locker. I, for one, may or may not be maxing out my luggage weight limit this Christmas flight home on Nduja (\"en-DOO-ya\")...so much velvety, spicy Nduja.\u003c/p>\n\u003cp>\u003cstrong>6. Jessie Steele \u003c/strong>\u003ca href=\"http://www.jessiesteele.com/catalog.php\">Aprons\u003c/a>, $30.95-$33.95 \u003cstrong>(for the Lovely Hostess) \u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/Jessie-Steele_trio.jpg\" alt=\"Jessie Steele aprons\" title=\"Jessie Steele aprons\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-8813\">\u003cbr>\n\u003cem>Photo by Jessie Steele, from left to right: Bib Ava Cabbage Rose Apron, Half Audrey Cherry Cupcakes Apron, Bib Gigi French Toil Apron with Terry Towel\u003c/em>\u003c/p>\n\u003cp>These vintage 1940's and 50's-inspired hostess aprons are so cute and fabu, they just make me want to put on my pearls, bake a cake and drink a martini at the same time. \u003c/p>\n\u003cp>\u003cstrong>7. Cookbooks\u003c/strong> from Bay Area Culinary Greats \u003cstrong>(for Those Who Can Take the Heat)\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/ad-hoc-cookbook-002.jpg\" alt=\"Ad hoc at home\" title=\"Ad hoc at home\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-8810\">\u003cbr>\n\u003cem>Ad hoc at Home\u003c/em>\u003c/p>\n\u003cp>These cookbooks will be sure to inspire some magic in your home kitchen: \u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://astore.amazon.com/limysp-20/detail/1579653774\">Ad Hoc at Home\u003c/a> by Thomas Keller\u003c/li>\n\u003cli>\u003ca href=\"http://astore.amazon.com/limysp-20/detail/1580087817\">Demolition Desserts: Recipes from Citizen Cake\u003c/a> by Elizabeth Falkner\u003c/li>\n\u003cli>\u003ca href=\"http://astore.amazon.com/limysp-20/detail/0553091395\">Fields of Greens\u003c/a> by Annie Somerville\u003c/li>\n\u003cli>\u003ca href=\"http://astore.amazon.com/limysp-20/detail/1580080456\">Mustards Grill Napa Valley Cookbook\u003c/a> by Cindy Pawlcyn\u003c/li>\n\u003cli>\u003ca href=\"http://astore.amazon.com/limysp-20/detail/1587612755\">Super Natural Cooking\u003c/a> by Heidi Swanson\u003c/li>\n\u003cli>\u003ca href=\"http://astore.amazon.com/limysp-20/detail/1580086659\">Into the Vietnamese Kitchen\u003c/a> by Andrea Nguyen\u003c/li>\n\u003cli>\u003ca href=\"http://astore.amazon.com/limysp-20/detail/0393020436\">The Zuni Café Cookbook\u003c/a> by Judy Rodgers.\u003c/li>\n\u003c/ul>\n\u003cp>Note: you may want to pair this gift with a laminating machine, drool.\u003c/p>\n\u003cp>\u003cstrong>8. La Cocina\u003c/strong> \u003ca href=\"http://www.lacocinasf.org/store/\">Artisan Gift Box, The Half-Pint\u003c/a>, $35 \u003cstrong>(for the Snack-Happy Do-Gooder) \u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/La-Cocina_half-pint.jpg\" alt=\"La Cocina Gift Box, The Half-Pint\" title=\"La Cocina Gift Box, The Half-Pint\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-8814\">\u003cbr>\n\u003cem>La Cocina Gift Box, The Half-Pint\u003c/em>\u003c/p>\n\u003cp>These gift boxes are filled with an assortment of hand-made, sweet and salty snacks from local small food businesses enrolled in La Cocina's incubator program. Snack to your heart's content and feel good about supporting local food entrepreneurs. \u003c/p>\n\u003cp>\u003cstrong>9. Cooking Classes\u003c/strong> \u003cstrong>(for the Ambitious) \u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/Cooking-Class.jpg\" alt=\"Lick My Spoon Cooking Class\" title=\"Lick My Spoon Cooking Class\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-8811\">\u003cbr>\n\u003cem>Group Cook\u003c/em>\u003c/p>\n\u003cp>Because if you send someone you love to a cooking class, chances are good it will come back ten-fold! There are many options in SF alone, ranging in price, time commitment, and topic. For a more formal school setting, there is the highly regarded \u003ca href=\"http://www.tantemarie.com/cookingcourses.html\">Tante Marie's Cooking School\u003c/a>. \u003ca href=\"http://www.urbankitchensf.com/Home\">Urban Kitchen SF\u003c/a> hosts affordable, skill/project specific classes and workshops themed around the DIY Slow Food concept (e.g. brewing Kombucha, baking bread, composting), as does \u003ca href=\"http://www.cuesa.org/events/calendar/\">CUESA\u003c/a> at the Ferry Building. And butchery is hot as ever, as Ryan Farr of \u003ca href=\"http://www.4505meats.com/bestbyfarr/hands-on-butcher-classes/\">4505 Meats\u003c/a> or Tia Harrison of \u003ca href=\"http://www.avedanos.com/classes.html\">Avedano's Holly Park Market\u003c/a> can tell you. \u003ca href=\"http://www.sfstation.com/food-services/business-directory/culinary-school\">SF Station\u003c/a> also has a comprehensive of culinary schools and social cooking classes in the city. \u003c/p>\n\u003cp>\u003cstrong>10. Unique Dining Experiences\u003c/strong> \u003cstrong>(for the Hungry) \u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/outstandingintehfield.jpg\" alt=\"Outstanding in the Field dinner table\" title=\"Outstanding in the Field dinner table\" width=\"250\" height=\"375\" class=\"alignnone size-full wp-image-8815\">\u003cbr>\n\u003cem>Photo by Outstanding in the Field\u003c/em>\u003c/p>\n\u003cp>And finally, you can't go wrong with a fantastic meal. There is no shortage of phenomenal restaurants in the Bay Area, but if you dig a little, you can also find some interesting out-of-the-box options. \u003ca href=\"http://www.outstandinginthefield.com/events_index.html\">Outstanding in the Field\u003c/a> offers gift certificates (although, be sure to stay on top of the 2010 schedule once it's announced because these stunning dinners book up quickly). For something more stealth and mysterious, check out the underground supperclub scene at \u003ca href=\"http://www.theghet.com/\">The Ghetto Gourmet\u003c/a>. \u003c/p>\n\u003cp>So what are you waiting for? Now Dasher! Now, Dancer! Now, Prancer and Vixen...\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Happy holidays, happy gift-giving, and happy eating to all.\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/24/2009/11/andfrewsample300.jpg\" alt=\"Andrew, the blogger waits for probiotics\" title=\"Andrew, the blogger waits for probiotics\" width=\"300\" height=\"400\" class=\"alignleft size-full wp-image-8634\">On Saturday mornings across America, dedicated snackers have a routine they like to disguise as mere shopping. They pile into big chain stores, weighing down carts with gallons of milk, loaves of bread, lunch meats, and produce for their families. Between selections and reflections upon the scribbled lists they keep pinioned under purses and bags in the baskets of their carts, they pluck a light breakfast of gratis nibbles from the card tables and trays tucked among the store's aisles and displays. The free samples -- cheese cubes with toothpicks, tiny paper cups of soup, chips with dips, and so forth -- make shopping for groceries a lot more fun than trolling malls for mattresses, knee braces, and power tools. You know this because -- at least from time to time -- you've done it too.\u003c/p>\n\u003cp>Yet, while the rampant snacking rarely inspires you to purchase exactly what you're tasting, it does sufficiently whet the appetite: you're hungry when you arrive, and the eating of very small amounts doesn't tide you over, but merely makes you hungrier -- and more likely to buy snacks to inhale on the drive or bus-ride home. It's a bit of a trick, and those without a strategy risk giving more than they get -- a prospect as appealing as fossilized melba toast.\u003c/p>\n\u003cp>As a kid, I eagerly went along on weekend shopping missions with my parents, knowing I'd have to ferry bags of groceries into the house upon our return. Compensation came in the form of foods I didn't normally get at home. That was enough. I was raised on whole grains and garden vegetables, and Kroger housed a cornucopia of processed, unhealthy delights: breakfast sausage crumbles, ice cream scoops in miniature cones, warm biscuits, and wedges of frozen pizza crisped up in a toaster oven. \u003c/p>\n\u003cp>When I was young, I liked free samples. Now, as an adult, I truly love them, in no small part because I have to buy my own groceries. When I am out shopping, I aim to eat enough samples to render lunch unnecessary -- so I'm tempted to buy less, not more. I suppose munching a little breakfast before leaving the house would serve the same end, but that would be, of course, somewhat less free.\u003c/p>\n\u003cp>On weekends, you can often stuff yourself at \u003ca href=\"http://www.safeway.com/IFL/Grocery/Home\">Safeway\u003c/a>. \u003ca href=\"http://www.traderjoes.com/\">Trader Joe's\u003c/a> is also a pretty good bet -- when the sample window opens to reveal masala mashed potatoes, green chile taco bites, or some other wretched pre-packaged fantasy convenience food the company has dreamed up. The locally-owned, community-conscious small fry \u003ca href=\"http://www.biritemarket.com/\">Bi-Rite\u003c/a> has snacks too -- namely tidy slices of fruit and pieces of fancy cheese with helpful cards revealing origins and suggesting uses and pairings. I like asking -- on rare occasion -- for a sample sliver of the deli's meltingly smooth $99 per pound \u003ca href=\"http://en.wikipedia.org/wiki/Jam%C3%B3n_ib%C3%A9rico\">jamon iberico de bellota\u003c/a>. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In San Francisco, however, \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a> is by far the best destination for handouts. At least that's what I once thought.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/snatchinapples500.jpg\" alt=\"snatching apples at whole foods\" title=\"snatching apples at whole foods\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-8633\">\u003c/p>\n\u003cp>Now, in the minds of many, especially around these parts, Whole Foods is an evil company run by an asshole with unsavory ideas about health-care and unions -- not to mention an undedicated relationship with local farmers and producers. When the new Whole Foods opened up in Noe Valley back in late September, protesters demonstrated, unleashed antagonistic blog post diatribes, and stenciled derogatory slogans across the store's asphalt parking lot. \u003c/p>\n\u003cp>The arrival of a Whole Foods -- even a piddling small one like Noe Valley's -- throws a neighborhood's shopping patterns entirely out of whack. A Church St. stand-by for over one hundred years, \u003ca href=\"http://www.drewesbros.com/\">Drewe's Brothers Meats\u003c/a> emerged as a major battleground in the neighborhood ruckus. Within a month of its opening, S.F. Weekly and SFist \u003ca href=\"http://blogs.sfweekly.com/foodie/2009/10/is_whole_foods_sucking_the_air.php\">reported\u003c/a> that Whole Foods had decimated the family-owned store's business. The owners claimed they'd have to close shop by the middle of 2010 if sales didn't pick up. Detractors, of course, saw blood on Whole Foods' hands and screamed, whereas naysayers weighed in to bash Drewe's for lazy customer service and general grumpiness, floating the fairly inoffensive idea that healthy competition serves mom-and-pop operations as well as conglomerates in the long run. Me, I'm a knee-jerk sucker for the locals -- like everyone else, I suppose. Whole Foods isn't a company you want to brag about supporting, yet the convenience of meeting all your organic, grass-fed needs in one fell swoop, on hurried occasions, cannot be denied.\u003c/p>\n\u003cp>I'm hoping the holiday rush for turkeys, ducks, hams, and geese is giving Drewe's the restorative jolt it requires. At the same time, Whole Foods can be hard to pass up when the tummy is rumbling like a V8 engine. The expansive stores -- exempting small specimens like the one in Noe Valley -- permit gluttony without fear of scrutiny by hard-charging managerial types -- and the rows of delicious seafood soups, the mountains of cheeses, the olives -- well, they're all just so free. \u003c/p>\n\u003cp>Or so they once were. On my few 2009 forays under the green-and-white awning, I was reminded of childhood excursions to the grocery store -- except Whole Foods' offerings, however compromising the chain may be in other respects, taste so much better than the samples I relished then. Its pizza is a reasonable approximation of the classic form, not ketchup-caked cardboard. The aforementioned soups -- Thai curry with shrimp, crab gumbo, and so on -- have a palatable freshness. However, this past weekend, I arrived to survey the terrain, and found it far less fruited than I'd remembered -- fairly barren, actually. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/kyokowcuties500.jpg\" alt=\"The accomplice snatches some citrus\" title=\"The accomplice snatches some citrus\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-8635\">\u003c/p>\n\u003cp>At round 1:00 p.m. on Sunday, November 29th, my girlfriend and I visited the Whole Foods in Potrero Hill. We scooped up flimsy paper cups of coffee and headed for the cheese department. We found nothing unprotected by plastic wrap, just a faint parmesan-y whiff wafting through the air. We turned to the olive bar. A sign welcomed samplers, yet no toothpicks were visible. Shit, I thought as we wandered along the deli's glass expanse: are the sample-bearers taking the holiday weekend off? Nothing -- no pizza, no pretzels, no dips. We spied a table decked out with pre-packaged popcorn in fancy flavors like truffle and white cheddar, so we stopped and filled up a few napkins. The bread aisle was dry. Near the dairy case, my accomplice spotted samples of fruit-infused probiotic-heavy kefir yogurt shakes. I stopped and had a peach, which was fine. The seafood soups were there but we saw no little cups with which to slurp up sample sips. A few bowls of apple slices brightened up the produce section, along with segmented clementines. That was it. Our stomachs were now not only rumbling, but whining and gurgling, making awful sounds -- like a rodent after an unfortunate encounter with the front wheel of a speeding Volvo. We were in a fearsome pickle, caught between hunger and our original stubborn intent. We dashed down to the SoMa store on 4th St., but the situation there was even worse. Toothpicks flanked the olive bar. We each ate one -- me a green \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2009/02/27/FDG01640SN.DTL\">Castelvetrano\u003c/a>, her a small gherkin -- a sad, wrinkled metaphor for our increasing perilous state. As scents from the salad bar and buffet counters gathered around our heads, an odd, overwhelming sensation took hold. I smelled roasted meats, mac-and-cheese, and mashed potatoes. The scents were not separate; they converged and came together -- like Power Rangers forming a Megazord -- to create one large and powerful one, something indistinct yet gripping. My head started spinning as I glanced at the deli with its wrapped slabs of meat, the glittering slicers, fat sandwiches changing hands, and smiles passing from customer to clerk and back again. My vision was blurry now. Word of our scheme must have somehow spread. We'd been duped. There were no samples here. I had to eat something though -- and not just because we needed a receipt in order to validate our parking stub. My accomplice was faring no better. In a burst of energy, we fled, racing through check-out with a block of cheese and some tortillas with which to make a little lunch back at the lair.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>It had been a close shave; we'd suffered a few nicks, and my sense of the sample universe had been overturned. While the momentary hunger remained unsated, a cool prickly wave of relief nonetheless crashed down from my head across my torso and arms as we squealed out of the parking garage and hurtled down Howard, towards home. I was thankful. We were lucky to have gotten off so easily. The purchasing could have been worse, much worse. We could have actually gone shopping. \u003c/p>\n\n",
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"excerpt": "The free samples -- cheese cubes with toothpicks, tiny paper cups of soup, chips with dips, and so forth -- make shopping for groceries a lot more fun than trolling malls for mattresses, knee braces, and power tools. You know this because -- at least from time to time -- you've done it too.\r\nIn San Francisco, however, Whole Foods is by far the best destination for handouts. At least that's what I once thought.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/andfrewsample300.jpg\" alt=\"Andrew, the blogger waits for probiotics\" title=\"Andrew, the blogger waits for probiotics\" width=\"300\" height=\"400\" class=\"alignleft size-full wp-image-8634\">On Saturday mornings across America, dedicated snackers have a routine they like to disguise as mere shopping. They pile into big chain stores, weighing down carts with gallons of milk, loaves of bread, lunch meats, and produce for their families. Between selections and reflections upon the scribbled lists they keep pinioned under purses and bags in the baskets of their carts, they pluck a light breakfast of gratis nibbles from the card tables and trays tucked among the store's aisles and displays. The free samples -- cheese cubes with toothpicks, tiny paper cups of soup, chips with dips, and so forth -- make shopping for groceries a lot more fun than trolling malls for mattresses, knee braces, and power tools. You know this because -- at least from time to time -- you've done it too.\u003c/p>\n\u003cp>Yet, while the rampant snacking rarely inspires you to purchase exactly what you're tasting, it does sufficiently whet the appetite: you're hungry when you arrive, and the eating of very small amounts doesn't tide you over, but merely makes you hungrier -- and more likely to buy snacks to inhale on the drive or bus-ride home. It's a bit of a trick, and those without a strategy risk giving more than they get -- a prospect as appealing as fossilized melba toast.\u003c/p>\n\u003cp>As a kid, I eagerly went along on weekend shopping missions with my parents, knowing I'd have to ferry bags of groceries into the house upon our return. Compensation came in the form of foods I didn't normally get at home. That was enough. I was raised on whole grains and garden vegetables, and Kroger housed a cornucopia of processed, unhealthy delights: breakfast sausage crumbles, ice cream scoops in miniature cones, warm biscuits, and wedges of frozen pizza crisped up in a toaster oven. \u003c/p>\n\u003cp>When I was young, I liked free samples. Now, as an adult, I truly love them, in no small part because I have to buy my own groceries. When I am out shopping, I aim to eat enough samples to render lunch unnecessary -- so I'm tempted to buy less, not more. I suppose munching a little breakfast before leaving the house would serve the same end, but that would be, of course, somewhat less free.\u003c/p>\n\u003cp>On weekends, you can often stuff yourself at \u003ca href=\"http://www.safeway.com/IFL/Grocery/Home\">Safeway\u003c/a>. \u003ca href=\"http://www.traderjoes.com/\">Trader Joe's\u003c/a> is also a pretty good bet -- when the sample window opens to reveal masala mashed potatoes, green chile taco bites, or some other wretched pre-packaged fantasy convenience food the company has dreamed up. The locally-owned, community-conscious small fry \u003ca href=\"http://www.biritemarket.com/\">Bi-Rite\u003c/a> has snacks too -- namely tidy slices of fruit and pieces of fancy cheese with helpful cards revealing origins and suggesting uses and pairings. I like asking -- on rare occasion -- for a sample sliver of the deli's meltingly smooth $99 per pound \u003ca href=\"http://en.wikipedia.org/wiki/Jam%C3%B3n_ib%C3%A9rico\">jamon iberico de bellota\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In San Francisco, however, \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a> is by far the best destination for handouts. At least that's what I once thought.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/snatchinapples500.jpg\" alt=\"snatching apples at whole foods\" title=\"snatching apples at whole foods\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-8633\">\u003c/p>\n\u003cp>Now, in the minds of many, especially around these parts, Whole Foods is an evil company run by an asshole with unsavory ideas about health-care and unions -- not to mention an undedicated relationship with local farmers and producers. When the new Whole Foods opened up in Noe Valley back in late September, protesters demonstrated, unleashed antagonistic blog post diatribes, and stenciled derogatory slogans across the store's asphalt parking lot. \u003c/p>\n\u003cp>The arrival of a Whole Foods -- even a piddling small one like Noe Valley's -- throws a neighborhood's shopping patterns entirely out of whack. A Church St. stand-by for over one hundred years, \u003ca href=\"http://www.drewesbros.com/\">Drewe's Brothers Meats\u003c/a> emerged as a major battleground in the neighborhood ruckus. Within a month of its opening, S.F. Weekly and SFist \u003ca href=\"http://blogs.sfweekly.com/foodie/2009/10/is_whole_foods_sucking_the_air.php\">reported\u003c/a> that Whole Foods had decimated the family-owned store's business. The owners claimed they'd have to close shop by the middle of 2010 if sales didn't pick up. Detractors, of course, saw blood on Whole Foods' hands and screamed, whereas naysayers weighed in to bash Drewe's for lazy customer service and general grumpiness, floating the fairly inoffensive idea that healthy competition serves mom-and-pop operations as well as conglomerates in the long run. Me, I'm a knee-jerk sucker for the locals -- like everyone else, I suppose. Whole Foods isn't a company you want to brag about supporting, yet the convenience of meeting all your organic, grass-fed needs in one fell swoop, on hurried occasions, cannot be denied.\u003c/p>\n\u003cp>I'm hoping the holiday rush for turkeys, ducks, hams, and geese is giving Drewe's the restorative jolt it requires. At the same time, Whole Foods can be hard to pass up when the tummy is rumbling like a V8 engine. The expansive stores -- exempting small specimens like the one in Noe Valley -- permit gluttony without fear of scrutiny by hard-charging managerial types -- and the rows of delicious seafood soups, the mountains of cheeses, the olives -- well, they're all just so free. \u003c/p>\n\u003cp>Or so they once were. On my few 2009 forays under the green-and-white awning, I was reminded of childhood excursions to the grocery store -- except Whole Foods' offerings, however compromising the chain may be in other respects, taste so much better than the samples I relished then. Its pizza is a reasonable approximation of the classic form, not ketchup-caked cardboard. The aforementioned soups -- Thai curry with shrimp, crab gumbo, and so on -- have a palatable freshness. However, this past weekend, I arrived to survey the terrain, and found it far less fruited than I'd remembered -- fairly barren, actually. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/kyokowcuties500.jpg\" alt=\"The accomplice snatches some citrus\" title=\"The accomplice snatches some citrus\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-8635\">\u003c/p>\n\u003cp>At round 1:00 p.m. on Sunday, November 29th, my girlfriend and I visited the Whole Foods in Potrero Hill. We scooped up flimsy paper cups of coffee and headed for the cheese department. We found nothing unprotected by plastic wrap, just a faint parmesan-y whiff wafting through the air. We turned to the olive bar. A sign welcomed samplers, yet no toothpicks were visible. Shit, I thought as we wandered along the deli's glass expanse: are the sample-bearers taking the holiday weekend off? Nothing -- no pizza, no pretzels, no dips. We spied a table decked out with pre-packaged popcorn in fancy flavors like truffle and white cheddar, so we stopped and filled up a few napkins. The bread aisle was dry. Near the dairy case, my accomplice spotted samples of fruit-infused probiotic-heavy kefir yogurt shakes. I stopped and had a peach, which was fine. The seafood soups were there but we saw no little cups with which to slurp up sample sips. A few bowls of apple slices brightened up the produce section, along with segmented clementines. That was it. Our stomachs were now not only rumbling, but whining and gurgling, making awful sounds -- like a rodent after an unfortunate encounter with the front wheel of a speeding Volvo. We were in a fearsome pickle, caught between hunger and our original stubborn intent. We dashed down to the SoMa store on 4th St., but the situation there was even worse. Toothpicks flanked the olive bar. We each ate one -- me a green \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2009/02/27/FDG01640SN.DTL\">Castelvetrano\u003c/a>, her a small gherkin -- a sad, wrinkled metaphor for our increasing perilous state. As scents from the salad bar and buffet counters gathered around our heads, an odd, overwhelming sensation took hold. I smelled roasted meats, mac-and-cheese, and mashed potatoes. The scents were not separate; they converged and came together -- like Power Rangers forming a Megazord -- to create one large and powerful one, something indistinct yet gripping. My head started spinning as I glanced at the deli with its wrapped slabs of meat, the glittering slicers, fat sandwiches changing hands, and smiles passing from customer to clerk and back again. My vision was blurry now. Word of our scheme must have somehow spread. We'd been duped. There were no samples here. I had to eat something though -- and not just because we needed a receipt in order to validate our parking stub. My accomplice was faring no better. In a burst of energy, we fled, racing through check-out with a block of cheese and some tortillas with which to make a little lunch back at the lair.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It had been a close shave; we'd suffered a few nicks, and my sense of the sample universe had been overturned. While the momentary hunger remained unsated, a cool prickly wave of relief nonetheless crashed down from my head across my torso and arms as we squealed out of the parking garage and hurtled down Howard, towards home. I was thankful. We were lucky to have gotten off so easily. The purchasing could have been worse, much worse. We could have actually gone shopping. \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/24/2009/11/howies1.jpg\" alt=\"howies1\" title=\"howies1\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-8305\">\u003c/p>\n\u003cp>People -- mostly those city folk types -- tend to think that living in the suburbs is dull, pedestrian, and conformist. My friend, the stuff I've already seen around this leafy neighborhood...well, it wouldn't exactly curl your hair, but it could raise some over-groomed eyebrows. Like, the morning I found a pair of red satin pajama bottoms draped over the perfectly trimmed Japanese box hedge. I spent an inordinate amount of time \u003ci>Rear Window\u003c/i>-ing it, just waiting to catch someone in the act of retrieval. Sadly, I never did discover which of my neighbors lost their saucy britches, but I certainly look at them all in a brand new light.\u003c/p>\n\u003cp>Another belief about the suburbs I've been thrilled to disprove is that it's all bad food. It's true that after five years of living in a city so stuffed with fabulous food finds as San Francisco, moving to the suburbs might have seemed like committing gastronomic suicide. However, this was something I refused to accept. Of course, I might be doing a lot more cooking at home -- a sure money and waist saver -- but I was still committed to finding good eats in our new neighborhood.\u003c/p>\n\u003cp>So, over the next few weeks, I plan to bring you those findings, and let me assure you, they are delicious. Starting us off today, I wish you \"pizza long life\" and give you \u003ca href=\"http://www.howiesartisanpizza.com/\">Howie's Artisan Pizza\u003c/a> in Palo Alto's Town and Country Village. (Erm, \u003ca href=\"http://memory-alpha.org/en/wiki/Vulcan_salute\">any fellow Trekkies\u003c/a> out there?)\u003c/p>\n\u003cp>For the past year, it has been my fondest desire to find pizza on the Peninsula that made up for the loss of my favorites in the city. \u003ca href=\"http://www.piccinocafe.com/\">Piccino\u003c/a>, \u003ca href=\"http://pizzetta211.com/\">Pizzetta 211\u003c/a>, and \u003ca href=\"http://www.pizzeriadelfina.com/\">Pizzeria Delfina\u003c/a> set the curve for me in terms of crust and inventive toppings, and it was going to be really hard to, uh, top them.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Even before we walked in to pick up what will be our first of many, many orders to come, I was pretty convinced the people at \u003ca href=\"http://www.howiesartisanpizza.com/\">Howie's Artisan Pizza\u003c/a> already knew me. Yeah, hi, I'm the annoying chick who's been bugging you FOR MONTHS about when you're opening? Yeah...sorry about that. Well, as of November 17th Howie's is finally open in Palo Alto's Town and Country Village!\u003c/p>\n\u003cp>Of course, nothing would do except to rush right out and get two sample pizzas -- fresh from the wood brick oven -- in oder to render snap judgements on this long-anticipated place. We tried the Wild Mushrooms pizza (sage, pecorino, mozzarella, and tomato) and the Pancetta and Egg pizza (house made pancetta, eggs, arugula, shaved parmesan, and olio santo). I was especially interested to try the pancetta and egg since one of my all-time favorites at Pizzetta 211 is the pizza that always, always has a Rosie's Farm egg cracked and baked right on top along with seasonal toppings.\u003c/p>\n\u003cp>Possibly due to the understandable confusion and chaos surrounding a grand opening, the egg pie wasn't as advertised on the website menu. No arugula in sight. Instead, we got a pie with cracked egg, caramelized onions, pancetta, some kind of cheese, and red pepper flakes. It was delicious. It's a bit rich to have often, but it was damn good. I would still like to see Howie's do an egg pie that lightens itself up a bit with the advertised arugula one of these days, but given the empty pizza box, I'm clearly not complaining.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/howies21.jpg\" alt=\"howies21\" title=\"howies21\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-8411\">\u003c/p>\n\u003cp>As a consequence of adoring Piccino's stellar white funghi pizza, I was a bit leery of a mushroom pizza that had a red sauce base. Well, I love being proven wrong when it comes to food skepticism, because that pizza was nothing short of awesome. It wasn't too heavy with cheese, which is good because, as a topping, mushrooms can drag down all but the thickest crusts all on their own. The red sauce I was so skeptical of was that kind of red sauce that proves a pizza place is serious about their craft. A pizza place that doesn't understand the importance of a sublime red sauce is as pointless as one that doesn't understand the vital importance of a good crust.\u003c/p>\n\u003cp>Howie's understands both these points.\u003c/p>\n\u003cp>As soon as I saw the browned and bubbled up crust, I was instantly reminded of Kim's \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/03/19/pizza-hunter/\">Apizza Scholls\u003c/a> photos. Judging only with my eyes, I knew this was going to be a good crust. Unless we're talking about Chicago-style deep-dish, which I almost never do since I'm not a big fan of the thick and heavy, pizza crusts should be a silent partner in the pizza making. It should be thin, yet able to stand up to the toppings. Chewy, yet not bready or overly filling. Crispy, but not shard-hard. It's a tall order. \u003c/p>\n\u003cp>Since we weren't eating in, we did what we always do with take-out pizza: slide pieces on our pizza stone in a preheated 500° oven for 1-2 minutes to undo what potential sog set in during the drive home. Perfection. This crust met and exceeded all my expectations and while I hope Howie's get more inventive with seasonal toppings, I can state that we've finally found our local pizza joint on the Peninsula.\u003c/p>\n\u003cp>\u003cstrong>UPDATE:\u003c/strong> Before this went to press, we couldn't resist trying two more pizzas. We sampled the Hobbs' pepperoni pizza and added black olives to it. The pepperoni was delicious, but I wish they didn't use canned olives. Their tinny, over-brined flavor tends to overpower everything. We also tried the sausage pizza with broccoli rabe (pictured above). This was stellar. The house made fennel sausage is from Berkshire pork and was incredible. We're definitely getting that one again.\u003c/p>\n\u003cp>\u003ca href=\"http://www.howiesartisanpizza.com/\">Howie's Artisan Pizza\u003c/a>\u003cbr>\nTown and Country Village\u003cbr>\n855 El Camino Real\u003cbr>\nPalo Alto, CA 94301-2326\u003cbr>\n650.32.PIZZA (650.327.4992)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Hours\u003c/strong>\u003cbr>\nSunday-Saturday: 11:30am-9:30pm\u003c/p>\n\n",
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"excerpt": "For the past year, it has been my fondest desire to find pizza on the Peninsula that made up for the loss of my favorites in the city. Piccino, Pizzetta 211, and Pizzeria Delfina set the curve for me in terms of crust and inventive toppings, and it was going to be really hard to, uh, top them.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/howies1.jpg\" alt=\"howies1\" title=\"howies1\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-8305\">\u003c/p>\n\u003cp>People -- mostly those city folk types -- tend to think that living in the suburbs is dull, pedestrian, and conformist. My friend, the stuff I've already seen around this leafy neighborhood...well, it wouldn't exactly curl your hair, but it could raise some over-groomed eyebrows. Like, the morning I found a pair of red satin pajama bottoms draped over the perfectly trimmed Japanese box hedge. I spent an inordinate amount of time \u003ci>Rear Window\u003c/i>-ing it, just waiting to catch someone in the act of retrieval. Sadly, I never did discover which of my neighbors lost their saucy britches, but I certainly look at them all in a brand new light.\u003c/p>\n\u003cp>Another belief about the suburbs I've been thrilled to disprove is that it's all bad food. It's true that after five years of living in a city so stuffed with fabulous food finds as San Francisco, moving to the suburbs might have seemed like committing gastronomic suicide. However, this was something I refused to accept. Of course, I might be doing a lot more cooking at home -- a sure money and waist saver -- but I was still committed to finding good eats in our new neighborhood.\u003c/p>\n\u003cp>So, over the next few weeks, I plan to bring you those findings, and let me assure you, they are delicious. Starting us off today, I wish you \"pizza long life\" and give you \u003ca href=\"http://www.howiesartisanpizza.com/\">Howie's Artisan Pizza\u003c/a> in Palo Alto's Town and Country Village. (Erm, \u003ca href=\"http://memory-alpha.org/en/wiki/Vulcan_salute\">any fellow Trekkies\u003c/a> out there?)\u003c/p>\n\u003cp>For the past year, it has been my fondest desire to find pizza on the Peninsula that made up for the loss of my favorites in the city. \u003ca href=\"http://www.piccinocafe.com/\">Piccino\u003c/a>, \u003ca href=\"http://pizzetta211.com/\">Pizzetta 211\u003c/a>, and \u003ca href=\"http://www.pizzeriadelfina.com/\">Pizzeria Delfina\u003c/a> set the curve for me in terms of crust and inventive toppings, and it was going to be really hard to, uh, top them.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Even before we walked in to pick up what will be our first of many, many orders to come, I was pretty convinced the people at \u003ca href=\"http://www.howiesartisanpizza.com/\">Howie's Artisan Pizza\u003c/a> already knew me. Yeah, hi, I'm the annoying chick who's been bugging you FOR MONTHS about when you're opening? Yeah...sorry about that. Well, as of November 17th Howie's is finally open in Palo Alto's Town and Country Village!\u003c/p>\n\u003cp>Of course, nothing would do except to rush right out and get two sample pizzas -- fresh from the wood brick oven -- in oder to render snap judgements on this long-anticipated place. We tried the Wild Mushrooms pizza (sage, pecorino, mozzarella, and tomato) and the Pancetta and Egg pizza (house made pancetta, eggs, arugula, shaved parmesan, and olio santo). I was especially interested to try the pancetta and egg since one of my all-time favorites at Pizzetta 211 is the pizza that always, always has a Rosie's Farm egg cracked and baked right on top along with seasonal toppings.\u003c/p>\n\u003cp>Possibly due to the understandable confusion and chaos surrounding a grand opening, the egg pie wasn't as advertised on the website menu. No arugula in sight. Instead, we got a pie with cracked egg, caramelized onions, pancetta, some kind of cheese, and red pepper flakes. It was delicious. It's a bit rich to have often, but it was damn good. I would still like to see Howie's do an egg pie that lightens itself up a bit with the advertised arugula one of these days, but given the empty pizza box, I'm clearly not complaining.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/howies21.jpg\" alt=\"howies21\" title=\"howies21\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-8411\">\u003c/p>\n\u003cp>As a consequence of adoring Piccino's stellar white funghi pizza, I was a bit leery of a mushroom pizza that had a red sauce base. Well, I love being proven wrong when it comes to food skepticism, because that pizza was nothing short of awesome. It wasn't too heavy with cheese, which is good because, as a topping, mushrooms can drag down all but the thickest crusts all on their own. The red sauce I was so skeptical of was that kind of red sauce that proves a pizza place is serious about their craft. A pizza place that doesn't understand the importance of a sublime red sauce is as pointless as one that doesn't understand the vital importance of a good crust.\u003c/p>\n\u003cp>Howie's understands both these points.\u003c/p>\n\u003cp>As soon as I saw the browned and bubbled up crust, I was instantly reminded of Kim's \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/03/19/pizza-hunter/\">Apizza Scholls\u003c/a> photos. Judging only with my eyes, I knew this was going to be a good crust. Unless we're talking about Chicago-style deep-dish, which I almost never do since I'm not a big fan of the thick and heavy, pizza crusts should be a silent partner in the pizza making. It should be thin, yet able to stand up to the toppings. Chewy, yet not bready or overly filling. Crispy, but not shard-hard. It's a tall order. \u003c/p>\n\u003cp>Since we weren't eating in, we did what we always do with take-out pizza: slide pieces on our pizza stone in a preheated 500° oven for 1-2 minutes to undo what potential sog set in during the drive home. Perfection. This crust met and exceeded all my expectations and while I hope Howie's get more inventive with seasonal toppings, I can state that we've finally found our local pizza joint on the Peninsula.\u003c/p>\n\u003cp>\u003cstrong>UPDATE:\u003c/strong> Before this went to press, we couldn't resist trying two more pizzas. We sampled the Hobbs' pepperoni pizza and added black olives to it. The pepperoni was delicious, but I wish they didn't use canned olives. Their tinny, over-brined flavor tends to overpower everything. We also tried the sausage pizza with broccoli rabe (pictured above). This was stellar. The house made fennel sausage is from Berkshire pork and was incredible. We're definitely getting that one again.\u003c/p>\n\u003cp>\u003ca href=\"http://www.howiesartisanpizza.com/\">Howie's Artisan Pizza\u003c/a>\u003cbr>\nTown and Country Village\u003cbr>\n855 El Camino Real\u003cbr>\nPalo Alto, CA 94301-2326\u003cbr>\n650.32.PIZZA (650.327.4992)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Hours\u003c/strong>\u003cbr>\nSunday-Saturday: 11:30am-9:30pm\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Thanksgiving: Turduck' and Cover",
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"content": "\u003cp>Thanksgiving is plated comfort, dinner to honor a lore-steeped narrative of the harvest, funneled through a few hundred years of regional cultural variations. The foods are invariably soft, uncomplicated: balls of mush in warm hues -- orange, brown, beige, and dull, vegetal green -- a crust here, a relish there -- nothing to stun or overwhelm. An ambitious menu might boast edgy updates of accepted classics, but themes are very rarely abused or flaunted, merely tweaked: one might endeavor to make sweet potato casserole, for example, re-imagined as a single perfect fritter on each plate, sidling up to tidy blobs of marshmallow-esque creme fraiche, shaded by fronds of fried sage.\u003c/p>\n\u003cp>So long as the chile-garlic sauce stays in the fridge and no pretentious foams materialize, side dishes may be mussed in a respectful fashion. Turkey, whole, however, is a most traditional yet often maligned centerpiece -- flightless, frequently bone-dry, and hard to budge. Every year, food writers fall over themselves trying to convince desperate cooks they've found an antidote -- brining, larding, frantic temperature adjustments -- when they'd better serve suppers by pushing far superior animal proteins -- say, glorious hams, sides of wild salmon, or haunches of venison.\u003c/p>\n\u003cp>\u003cimg class=\"alignleft size-full wp-image-8041\" title=\"turducken - photo by ryan farr\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/turducken2.jpg\" alt=\"turducken - photo by ryan farr\" width=\"320\" height=\"211\">Enter the turducken. Despite its cultish presence in the cozy Thanksgiving lexicon, the turducken is aggressively weird, an unnatural, misshapen, stitched-up Frankenstein-like thing -- something that perhaps resembled a \u003ca href=\"http://http-server.carleton.ca/~sherratt/Sneetches1.jpg\">\"sneetch\"\u003c/a> in life -- prior to being butchered and baked. Still, as the steaming mass -- chicken, within duck, within turkey -- all boned and stuffed -- descends on an overloaded banquet table, accompanied by grand quasi-medieval pomp, hearty eaters think nothing of its artificial genus, gathering around to slice through and spill forth the intertwined meaty chunks in varied hues -- reveling in the surreal delicious guts of a very strange beast indeed.\u003c/p>\n\u003cp>For three years, I lived with a few turducken aficionados in a big house at the edge of the Mission District, close to Potrero Hill. They would stay up the entire night before Thanksgiving, boning and trussing. There were no good chef's knives in that house then, so strings of meat bounced dangerously around the room with every nip and tuck, and the kitchen floor eventually took on a fatty sheen from all the spills. We'd host big Thanksgivings too, with a long table to accommodate a mob of friends. There was always a lot to drink; the living room was always too dark; you usually couldn't even make out the color of what sat quivering on your fork -- that is, if you were sober enough to care by the time all the food was ready. I recall, on one boozy occasion, trying to separate out the excavated components of my turducken slice -- to appraise them each, and assess how their individual qualities affected the flavor of the opulent whole. At this, I failed.\u003c/p>\n\u003cp>Like most people who have studied up on the subject, I hold corpulent football personality \u003ca href=\"http://www.briancombs.net/pictures/Political-Cartoons/john-madden-retires-o.jpg\">John Madden\u003c/a> responsible for the turducken's first wave of popularity. Until he had a change of heart in 2008, he used to gleefully dole out massive specimens to Thanksgiving Bowl victors. Bestowing credit for the preparation's actual invention, however, is a tougher proposition. Paul Prudhomme got a nod for a while, but his role -- attributed loosely to a 1983 appearance at a festival in Duvall, Washington -- has not been verified. In a November 2005 \u003ca href=\"http://ngm.nationalgeographic.com/ngm/0511/feature7/index.html\">article\u003c/a> in National Geographic, Calvin Trillin presented Herbert's Specialty Meats in Maurice, Louisiana as a long-running, immensely popular purveyor of pre-assembled 'duckens, but avoided making any claims about its involvement in the dish's origins.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The concept of matryoshka-style holiday roasts can stretch further out of the mainstream into relative gastronomic wilds, where history and legend hold a few smoldering lessons. The key to the success of a turducken is the duck. Its essence diffuses through the surrounding layers of stuffing to saturate its inherently less delicious comrades -- the chicken within, the turkey without -- with spurts of fat and heady flavor. Replacing the turkey with its opposite -- a silken, grease-spitting goose -- yields a gooducken, a much richer endeavor naturally quite beloved in England. I like the idea of losing the unctuous goose, retaining the turkey, and adding a fourth bird, perhaps even a fifth -- maybe a wee quail, petite and boneless, buried down in the depths, folded up around a hard-boiled egg, a single chestnut, or a minature wad of stuffing, and then, for the outermost layer, the fifth, an entire emu. Imagine that, an emurckenail. I'm not sure how emu -- fine-grained and somewhat beefy -- would jive with all that paler stuff but someone -- probably not me -- should find out.\u003c/p>\n\u003cp>After a brief bit of research, my fantasy was steam-rolled by a rough and very real bird-iathon slouching out of the past. The largest recorded \"nested\" bird roast, or Rôti Sans Pareil took place at a royal feast in France in the early 19th century, and involved a breath-taking 17 feathery creatures, all boned and stuffed into one another, in order, from smallest -- a six-inch-long Garden Warbler with a solitary olive squeezed into its tiny empty cavity -- to largest, a huge, currently semi-endangered terrestial bird with a wingspan of seven feet called a bustard. Fifteen other birds -- a turkey, a goose, a pheasant, a chicken, a duck, a guinea fowl, a teal, a woodcock, a partridge, a plover, a lapwing, a quail, a thrush, a lark, and an Ortolan Bunting -- were pressed, skin to gut, between those two extremes.\u003c/p>\n\u003cp>What's more, Richard Sterling gave a pretty famous and utterly silly account of a chef friend's even heftier undertaking in his book \u003ca href=\"http://www.amazon.com/Fearless-Diner-Travel-Wisdom-Eating/dp/1885211228\">The Fearless Diner\u003c/a>:\u003c/p>\n\u003cblockquote>\u003cp>\"I knew in my gut, in my gastronomic soul, that what I had long hoped was true. That it wasn't just some wild traveler's tale designed to stir the imagination and not the pot. The ultimate cookout was a reality. The only thing that could possibly be greater would be to spit-roast a giant squid. My wildest culinary dream could come true. Sven, Allah bless him and may his tribe increase, had done it. 'I tell you no lie,' he went on, sipping a cold one. 'They wanted camel. I roasted a whole camel on a spit.' 'Yes!' I cried. 'Tell me everything.' And he did. He told me how he stuffed the camel with six sheep, stuffed the sheep with chickens, and the chickens with fish. He told me how it took 24 hours to cook, and that he served it on a silver platter in the shape of a recumbent camel. He related how the tribesmen who were the sheik's guests then attacked it with their knives en masse, feasted with their bare hands, and ate the meat down to the ivory.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg class=\"alignleft size-full wp-image-8042\" title=\"turducken cross-section photo by ryan farr\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/turducken3.jpg\" alt=\"turducken cross-section photo by ryan farr\" width=\"320\" height=\"136\">If, for you, after all that, mere turducken will still do come November 26th, you can savor it without shelling out for shipping or expending any effort beyond tending the oven. While supplies last, Ryan Farr of the esteemed \u003ca href=\"http://www.4505meats.com/bestbyfarr/turducken-to-go-go/\">4505 Meats\u003c/a> is working the local turducken angle, selling 20 pound behemoths -- free range, organic, and stuffed to the hilt with cornbread-sausage dressing -- for $250 apiece, available for order and subsequent pick-up in Potrero Hill. The stuffing between the layers will be made of chicken-and-duck sausage and cornbread. Yours will arrive in a roasting pan, on a bed of root vegetables and herbs, with an electric thermometer and alarm probe already inserted.\u003c/p>\n\u003cp>Slip him an extra twenty and maybe he'll put a quail in there too.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Photos by Ryan Farr\u003c/em>\u003c/p>\n\n",
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"excerpt": "Enter the turducken. Despite its cultish presence in the cozy Thanksgiving lexicon, the turducken is aggressively weird, an unnatural, misshapen, stitched-up Frankenstein-like thing -- something that perhaps resembled a \"sneetch\" in life -- prior to being butchered and baked.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Thanksgiving is plated comfort, dinner to honor a lore-steeped narrative of the harvest, funneled through a few hundred years of regional cultural variations. The foods are invariably soft, uncomplicated: balls of mush in warm hues -- orange, brown, beige, and dull, vegetal green -- a crust here, a relish there -- nothing to stun or overwhelm. An ambitious menu might boast edgy updates of accepted classics, but themes are very rarely abused or flaunted, merely tweaked: one might endeavor to make sweet potato casserole, for example, re-imagined as a single perfect fritter on each plate, sidling up to tidy blobs of marshmallow-esque creme fraiche, shaded by fronds of fried sage.\u003c/p>\n\u003cp>So long as the chile-garlic sauce stays in the fridge and no pretentious foams materialize, side dishes may be mussed in a respectful fashion. Turkey, whole, however, is a most traditional yet often maligned centerpiece -- flightless, frequently bone-dry, and hard to budge. Every year, food writers fall over themselves trying to convince desperate cooks they've found an antidote -- brining, larding, frantic temperature adjustments -- when they'd better serve suppers by pushing far superior animal proteins -- say, glorious hams, sides of wild salmon, or haunches of venison.\u003c/p>\n\u003cp>\u003cimg class=\"alignleft size-full wp-image-8041\" title=\"turducken - photo by ryan farr\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/turducken2.jpg\" alt=\"turducken - photo by ryan farr\" width=\"320\" height=\"211\">Enter the turducken. Despite its cultish presence in the cozy Thanksgiving lexicon, the turducken is aggressively weird, an unnatural, misshapen, stitched-up Frankenstein-like thing -- something that perhaps resembled a \u003ca href=\"http://http-server.carleton.ca/~sherratt/Sneetches1.jpg\">\"sneetch\"\u003c/a> in life -- prior to being butchered and baked. Still, as the steaming mass -- chicken, within duck, within turkey -- all boned and stuffed -- descends on an overloaded banquet table, accompanied by grand quasi-medieval pomp, hearty eaters think nothing of its artificial genus, gathering around to slice through and spill forth the intertwined meaty chunks in varied hues -- reveling in the surreal delicious guts of a very strange beast indeed.\u003c/p>\n\u003cp>For three years, I lived with a few turducken aficionados in a big house at the edge of the Mission District, close to Potrero Hill. They would stay up the entire night before Thanksgiving, boning and trussing. There were no good chef's knives in that house then, so strings of meat bounced dangerously around the room with every nip and tuck, and the kitchen floor eventually took on a fatty sheen from all the spills. We'd host big Thanksgivings too, with a long table to accommodate a mob of friends. There was always a lot to drink; the living room was always too dark; you usually couldn't even make out the color of what sat quivering on your fork -- that is, if you were sober enough to care by the time all the food was ready. I recall, on one boozy occasion, trying to separate out the excavated components of my turducken slice -- to appraise them each, and assess how their individual qualities affected the flavor of the opulent whole. At this, I failed.\u003c/p>\n\u003cp>Like most people who have studied up on the subject, I hold corpulent football personality \u003ca href=\"http://www.briancombs.net/pictures/Political-Cartoons/john-madden-retires-o.jpg\">John Madden\u003c/a> responsible for the turducken's first wave of popularity. Until he had a change of heart in 2008, he used to gleefully dole out massive specimens to Thanksgiving Bowl victors. Bestowing credit for the preparation's actual invention, however, is a tougher proposition. Paul Prudhomme got a nod for a while, but his role -- attributed loosely to a 1983 appearance at a festival in Duvall, Washington -- has not been verified. In a November 2005 \u003ca href=\"http://ngm.nationalgeographic.com/ngm/0511/feature7/index.html\">article\u003c/a> in National Geographic, Calvin Trillin presented Herbert's Specialty Meats in Maurice, Louisiana as a long-running, immensely popular purveyor of pre-assembled 'duckens, but avoided making any claims about its involvement in the dish's origins.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The concept of matryoshka-style holiday roasts can stretch further out of the mainstream into relative gastronomic wilds, where history and legend hold a few smoldering lessons. The key to the success of a turducken is the duck. Its essence diffuses through the surrounding layers of stuffing to saturate its inherently less delicious comrades -- the chicken within, the turkey without -- with spurts of fat and heady flavor. Replacing the turkey with its opposite -- a silken, grease-spitting goose -- yields a gooducken, a much richer endeavor naturally quite beloved in England. I like the idea of losing the unctuous goose, retaining the turkey, and adding a fourth bird, perhaps even a fifth -- maybe a wee quail, petite and boneless, buried down in the depths, folded up around a hard-boiled egg, a single chestnut, or a minature wad of stuffing, and then, for the outermost layer, the fifth, an entire emu. Imagine that, an emurckenail. I'm not sure how emu -- fine-grained and somewhat beefy -- would jive with all that paler stuff but someone -- probably not me -- should find out.\u003c/p>\n\u003cp>After a brief bit of research, my fantasy was steam-rolled by a rough and very real bird-iathon slouching out of the past. The largest recorded \"nested\" bird roast, or Rôti Sans Pareil took place at a royal feast in France in the early 19th century, and involved a breath-taking 17 feathery creatures, all boned and stuffed into one another, in order, from smallest -- a six-inch-long Garden Warbler with a solitary olive squeezed into its tiny empty cavity -- to largest, a huge, currently semi-endangered terrestial bird with a wingspan of seven feet called a bustard. Fifteen other birds -- a turkey, a goose, a pheasant, a chicken, a duck, a guinea fowl, a teal, a woodcock, a partridge, a plover, a lapwing, a quail, a thrush, a lark, and an Ortolan Bunting -- were pressed, skin to gut, between those two extremes.\u003c/p>\n\u003cp>What's more, Richard Sterling gave a pretty famous and utterly silly account of a chef friend's even heftier undertaking in his book \u003ca href=\"http://www.amazon.com/Fearless-Diner-Travel-Wisdom-Eating/dp/1885211228\">The Fearless Diner\u003c/a>:\u003c/p>\n\u003cblockquote>\u003cp>\"I knew in my gut, in my gastronomic soul, that what I had long hoped was true. That it wasn't just some wild traveler's tale designed to stir the imagination and not the pot. The ultimate cookout was a reality. The only thing that could possibly be greater would be to spit-roast a giant squid. My wildest culinary dream could come true. Sven, Allah bless him and may his tribe increase, had done it. 'I tell you no lie,' he went on, sipping a cold one. 'They wanted camel. I roasted a whole camel on a spit.' 'Yes!' I cried. 'Tell me everything.' And he did. He told me how he stuffed the camel with six sheep, stuffed the sheep with chickens, and the chickens with fish. He told me how it took 24 hours to cook, and that he served it on a silver platter in the shape of a recumbent camel. He related how the tribesmen who were the sheik's guests then attacked it with their knives en masse, feasted with their bare hands, and ate the meat down to the ivory.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003cimg class=\"alignleft size-full wp-image-8042\" title=\"turducken cross-section photo by ryan farr\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/turducken3.jpg\" alt=\"turducken cross-section photo by ryan farr\" width=\"320\" height=\"136\">If, for you, after all that, mere turducken will still do come November 26th, you can savor it without shelling out for shipping or expending any effort beyond tending the oven. While supplies last, Ryan Farr of the esteemed \u003ca href=\"http://www.4505meats.com/bestbyfarr/turducken-to-go-go/\">4505 Meats\u003c/a> is working the local turducken angle, selling 20 pound behemoths -- free range, organic, and stuffed to the hilt with cornbread-sausage dressing -- for $250 apiece, available for order and subsequent pick-up in Potrero Hill. The stuffing between the layers will be made of chicken-and-duck sausage and cornbread. Yours will arrive in a roasting pan, on a bed of root vegetables and herbs, with an electric thermometer and alarm probe already inserted.\u003c/p>\n\u003cp>Slip him an extra twenty and maybe he'll put a quail in there too.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Photos by Ryan Farr\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Fall's Ice Cream Round Up",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/threetwinsphotocollage.jpg\" alt=\"Pumpkin pie ice cream, from beginning to end, at Three Twins Ice Cream\" title=\"Pumpkin pie ice cream, from beginning to end, at Three Twins Ice Cream\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-7958\">\u003cbr>\n\u003cem>Pumpkin pie ice cream, from beginning to end, at Three Twins Ice Cream\u003c/em>\u003c/p>\n\u003cp>No one eats more ice cream than I do. I know, it's a bold statement--one that some may want to challenge. But I'm pretty confident that it's true. I generally hide the fact from friends until they really get to know me. My family all expects that pints disappear quickly--they hide them amongst the bags of frozen broccoli and peas in the freezer. And one of my favorite parts about going to school in Boston was that it could be 20 degrees and snowing and there'd be a big line for \u003ca href=\"http://www.jplicks.com/\">J.P. Licks\u003c/a> wrapping around the corner on Newbury St. Those were my kinda' folks. \u003c/p>\n\u003cp>Thankfully, San Francisco doesn't disappoint either. When I first moved to the Bay Area, I really tried to fight my passion/addiction with a variety of sugar-busting cleanses and tonics. But I've given in. And lately in a few of my favorite scoop shops, I've noticed some seasonal flavors that I can't stop talking about. Fall has definitely arrived and there's no time like the present to get yourself a cone before the season--and these flavors--pass us all by. \u003c/p>\n\u003cp>\u003ca href=\"http://www.threetwinsicecream.com/index.php\">Three Twins\u003c/a>: How can you not love a local organic ice cream shop that was opened by young native, Neil Gottlieb after deciding to ditch business school and just get moving? Named after their living situation at the time (he lived with his twin brother and his wife), Neil set about to open a sustainable, green business. And it's sustaining me, that's for sure. While pumpkin is not an unusual flavor this time of year, their pumpkin pie ice cream is truly extraordinary. They use real pumpkin that they roast, skin, puree, and infuse directly into the ice cream along with a healthy dose of cinnamon, nutmeg, and allspice. I've had many a pumpkin ice cream cone, but never one with ribbons of real, vibrant pumpkin throughout. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/pumpkincone-new.jpg\" alt=\"pumpkin cone\" title=\"pumpkin cone\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-7962\">\u003cbr>\n\u003cem>Check out the real pieces of pumpkin!\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.threetwinsicecream.com/index.php\">Three Twins Ice Cream\u003c/a>\u003cbr>\n254 Fillmore Street\u003cbr>\nSan Francisco, CA 94117\u003cbr>\n(415) 487-8946\u003cbr>\nHours: Mon.-Thurs. 12pm-10pm\u003cbr>\nFri.-Sat. 11am-11pm; Sun. 11am-10pm\u003c/p>\n\u003cp>\u003ca href=\"http://biritecreamery.com/\">Bi-Rite Creamery\u003c/a>: Salted caramel fans, rejoice! You will fall in love with the brown sugar ice cream with ginger crumble swirl. It has that super soft, creamy consistency you're used to, but with flecks of ginger bits and rich, perfect caramel--it's quite something. I've been known to get a cone with a scoop of that and a scoop of their seasonal apple pie, a denser ice cream with streams of cinnamony crust and spiced chunks of apple. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/birite.jpg\" alt=\"Bi-Rites brown sugar ice cream with ginger crumble swirl\" title=\"Bi-Rites brown sugar ice cream with ginger crumble swirl\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-7959\">\u003cbr>\n\u003cem>Bi-Rite's brown sugar ice cream with ginger crumble swirl\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://biritecreamery.com/\">Bi-Rite Creamery\u003c/a>\u003cbr>\n3692 18th Street\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n(415) 626-5600\u003cbr>\nHours: Sun.-Thurs. 11am-10pm\u003cbr>\nFri.-Sat. 11am-11pm\u003c/p>\n\u003cp>\u003ca href=\"http://www.ciaobellagelato.com/\">Ciao Bella Gelato\u003c/a>: While I usually prefer hitting up some of the local shops, Ciao Bella has a luscious cinnamon gelato that you really should try. It is literally bursting with warm, autumnal flavors. The gals at the Marin shop told me that people either love or hate this ice cream largely because there is so much cinnamon in it. I fall into the love category--although a little goes a long way. I've heard rumors that they're doing a lovely fig balsamic gelato although the past few times I've gone to do some first-hand research, they've been sold out. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/caiobella.jpg\" alt=\"Ciao Bella Cinnamon Gelato\" title=\"Ciao Bella Cinnamon Gelato\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-7960\">\u003cbr>\n\u003cem>Ciao Bella's Cinnamon Gelato\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.ciaobellagelato.com/\">Ciao Bella\u003c/a>\u003cbr>\nOne Ferry Building\u003cbr>\nSan Francisco, CA 94111\u003cbr>\n(415) 834-9330\u003cbr>\nHours: Mon.-Fri. 11am-6pm\u003cbr>\nSat. 11am-6pm; Sun. 11am-5pm\u003c/p>\n\u003cp>\u003ca href=\"http://www.humphryslocombe.com/%7C_Home_%7C.html\">Humphry Slocombe\u003c/a>: Masters of innovative and seasonal flavors, these guys have created something magical in their Guinness Gingerbread ice cream. This one does sell out quickly--folks call, email, and tweet about its whereabouts--so you may want to check that they've got a bit before heading over. What I appreciate about this ice cream is its subtlety. Owner and ice cream magician, Jake Godby, doesn't hit you over the head with a strong ginger flavor nor does it have that occasional yeasty aftertaste that other Guinness ice creams have. Instead, it has that super creamy texture that folks have come to love at Humphry Slocombe and a quick hint of stout flavor along with bits of warmly spiced gingerbread. After a few licks, you'll remember that Jake used to be a pastry chef and a baker before he got into the ice cream world. It's obvious here. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/guinness-new.jpg\" alt=\"Humphry Slocombe Guinness Gingerbread\" title=\"Humphry Slocombe Guinness Gingerbread\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-7961\">\u003cbr>\n\u003cem>Humphry Slocombe's Guinness Gingerbread\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.humphryslocombe.com/%7C_Home_%7C.html\">Humphry Slocombe\u003c/a>\u003cbr>\n2790 Harrison Street\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n(415) 550-6971\u003cbr>\nHours: Everyday 12pm-9pm \u003c/p>\n\n",
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"excerpt": "When I first moved to the Bay Area, I really tried to fight my passion/addiction with a variety of sugar-busting cleanses and tonics. But I've given in. And lately in a few of my favorite scoop shops, I've noticed some seasonal flavors that I can't stop talking about. Fall has definitely arrived and there's no time like the present to get yourself a cone before the season--and these flavors--pass us all by. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/threetwinsphotocollage.jpg\" alt=\"Pumpkin pie ice cream, from beginning to end, at Three Twins Ice Cream\" title=\"Pumpkin pie ice cream, from beginning to end, at Three Twins Ice Cream\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-7958\">\u003cbr>\n\u003cem>Pumpkin pie ice cream, from beginning to end, at Three Twins Ice Cream\u003c/em>\u003c/p>\n\u003cp>No one eats more ice cream than I do. I know, it's a bold statement--one that some may want to challenge. But I'm pretty confident that it's true. I generally hide the fact from friends until they really get to know me. My family all expects that pints disappear quickly--they hide them amongst the bags of frozen broccoli and peas in the freezer. And one of my favorite parts about going to school in Boston was that it could be 20 degrees and snowing and there'd be a big line for \u003ca href=\"http://www.jplicks.com/\">J.P. Licks\u003c/a> wrapping around the corner on Newbury St. Those were my kinda' folks. \u003c/p>\n\u003cp>Thankfully, San Francisco doesn't disappoint either. When I first moved to the Bay Area, I really tried to fight my passion/addiction with a variety of sugar-busting cleanses and tonics. But I've given in. And lately in a few of my favorite scoop shops, I've noticed some seasonal flavors that I can't stop talking about. Fall has definitely arrived and there's no time like the present to get yourself a cone before the season--and these flavors--pass us all by. \u003c/p>\n\u003cp>\u003ca href=\"http://www.threetwinsicecream.com/index.php\">Three Twins\u003c/a>: How can you not love a local organic ice cream shop that was opened by young native, Neil Gottlieb after deciding to ditch business school and just get moving? Named after their living situation at the time (he lived with his twin brother and his wife), Neil set about to open a sustainable, green business. And it's sustaining me, that's for sure. While pumpkin is not an unusual flavor this time of year, their pumpkin pie ice cream is truly extraordinary. They use real pumpkin that they roast, skin, puree, and infuse directly into the ice cream along with a healthy dose of cinnamon, nutmeg, and allspice. I've had many a pumpkin ice cream cone, but never one with ribbons of real, vibrant pumpkin throughout. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/pumpkincone-new.jpg\" alt=\"pumpkin cone\" title=\"pumpkin cone\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-7962\">\u003cbr>\n\u003cem>Check out the real pieces of pumpkin!\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.threetwinsicecream.com/index.php\">Three Twins Ice Cream\u003c/a>\u003cbr>\n254 Fillmore Street\u003cbr>\nSan Francisco, CA 94117\u003cbr>\n(415) 487-8946\u003cbr>\nHours: Mon.-Thurs. 12pm-10pm\u003cbr>\nFri.-Sat. 11am-11pm; Sun. 11am-10pm\u003c/p>\n\u003cp>\u003ca href=\"http://biritecreamery.com/\">Bi-Rite Creamery\u003c/a>: Salted caramel fans, rejoice! You will fall in love with the brown sugar ice cream with ginger crumble swirl. It has that super soft, creamy consistency you're used to, but with flecks of ginger bits and rich, perfect caramel--it's quite something. I've been known to get a cone with a scoop of that and a scoop of their seasonal apple pie, a denser ice cream with streams of cinnamony crust and spiced chunks of apple. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/birite.jpg\" alt=\"Bi-Rites brown sugar ice cream with ginger crumble swirl\" title=\"Bi-Rites brown sugar ice cream with ginger crumble swirl\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-7959\">\u003cbr>\n\u003cem>Bi-Rite's brown sugar ice cream with ginger crumble swirl\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://biritecreamery.com/\">Bi-Rite Creamery\u003c/a>\u003cbr>\n3692 18th Street\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n(415) 626-5600\u003cbr>\nHours: Sun.-Thurs. 11am-10pm\u003cbr>\nFri.-Sat. 11am-11pm\u003c/p>\n\u003cp>\u003ca href=\"http://www.ciaobellagelato.com/\">Ciao Bella Gelato\u003c/a>: While I usually prefer hitting up some of the local shops, Ciao Bella has a luscious cinnamon gelato that you really should try. It is literally bursting with warm, autumnal flavors. The gals at the Marin shop told me that people either love or hate this ice cream largely because there is so much cinnamon in it. I fall into the love category--although a little goes a long way. I've heard rumors that they're doing a lovely fig balsamic gelato although the past few times I've gone to do some first-hand research, they've been sold out. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/caiobella.jpg\" alt=\"Ciao Bella Cinnamon Gelato\" title=\"Ciao Bella Cinnamon Gelato\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-7960\">\u003cbr>\n\u003cem>Ciao Bella's Cinnamon Gelato\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.ciaobellagelato.com/\">Ciao Bella\u003c/a>\u003cbr>\nOne Ferry Building\u003cbr>\nSan Francisco, CA 94111\u003cbr>\n(415) 834-9330\u003cbr>\nHours: Mon.-Fri. 11am-6pm\u003cbr>\nSat. 11am-6pm; Sun. 11am-5pm\u003c/p>\n\u003cp>\u003ca href=\"http://www.humphryslocombe.com/%7C_Home_%7C.html\">Humphry Slocombe\u003c/a>: Masters of innovative and seasonal flavors, these guys have created something magical in their Guinness Gingerbread ice cream. This one does sell out quickly--folks call, email, and tweet about its whereabouts--so you may want to check that they've got a bit before heading over. What I appreciate about this ice cream is its subtlety. Owner and ice cream magician, Jake Godby, doesn't hit you over the head with a strong ginger flavor nor does it have that occasional yeasty aftertaste that other Guinness ice creams have. Instead, it has that super creamy texture that folks have come to love at Humphry Slocombe and a quick hint of stout flavor along with bits of warmly spiced gingerbread. After a few licks, you'll remember that Jake used to be a pastry chef and a baker before he got into the ice cream world. It's obvious here. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/guinness-new.jpg\" alt=\"Humphry Slocombe Guinness Gingerbread\" title=\"Humphry Slocombe Guinness Gingerbread\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-7961\">\u003cbr>\n\u003cem>Humphry Slocombe's Guinness Gingerbread\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.humphryslocombe.com/%7C_Home_%7C.html\">Humphry Slocombe\u003c/a>\u003cbr>\n2790 Harrison Street\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n(415) 550-6971\u003cbr>\nHours: Everyday 12pm-9pm \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/24/2009/11/valencia500.jpg\" alt=\"valencia street\" title=\"valencia street\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-7827\">\u003cbr>\nValencia is a humming thoroughfare teeming with restaurants, bars, vintage stores, galleries, furniture vendors, shops hawking expensive curiosities, construction projects, pigeons, and one small, loud street performer with a bright blue guitar. I don't know what the street was like in the 90s, but it's changed remarkably since I arrived just seven years ago. The blocks have built up, becoming denser. Spaces have changed hands, but fewer proprietors without public relations teams still hold court over the bike lanes, shimmering cars, and busy pedestrian paths. Notably, many restaurants have closed, and many new ones have taken their place. The climate brims with potential, yet it's simultaneously harsh: with so many eating options tangling in such close proximity, survivors must stake out unique corners of the market -- or place a premium on a convenience they provide. Ironically, every Indian restaurant on Valencia -- unless I'm forgetting one down by the 16th Street corridor I tend to avoid -- sits clustered around the street's intersection with 21st. When I first came to town and lived up on Mission, near 26th, a New Orleans-esque restaurant called \u003ca href=\"http://www.activediner.com/Le-Krewe-Restaurant-&-Oyster-Bar/restaurant/San-Francisco/CA/US/profile/614394\">Le Krewe\u003c/a> was installed in the space \u003ca href=\"http://dosasf.com/\">Dosa\u003c/a> currently inhabits. Once I walked by on a toasty September afternoon. The sweaty host was planted on the sidewalk, handing out piping-hot gumbo samples, visibly happy to be removed from the maelstrom of silly fake trees and dangling beads inside his restaurant. While I knew nothing of the space's history -- the fact that many significantly better restaurants had failed there in spite of the desirable location -- I nibbled a particularly tasteless morsel, paused to peer briefly at the menu pasted on the door, and realized immediately the place had no chance of success. \u003c/p>\n\u003cp>After Le Krewe, a wretched Italian joint called \u003ca href=\"http://www.yelp.com/biz/spiazzino-san-francisco\">Spiazzino\u003c/a> moved in, followed closely by Dosa, which seems to have handily broken whatever dark spell had caused the carousel of doomed ventures to spin for so long. I'm not merely invoking Halloween's sallow after-glow. The notion of a real curse was half-jokingly bandied about \u003ca href=\"http://chowhound.chow.com/topics/22360\"> a Chowhound board\u003c/a> seven years ago. If some great chef's ghost, vengeful in the wake of his ancient restaurant's untimely demise, meddled with the revolving residents of 995 Valencia, the curse was piddling compared to the dastardly pox enveloping the 1100 block of Valencia, further up, on the Noe Valley side, between 22nd and 23rd. \u003c/p>\n\u003cp>That strip has been gutted like a fish. More crowbars swing behind the block's entrances than whisks and knives. Until 2006, \u003ca href=\"http://www.yelp.com/biz/saigon-saigon-san-francisco\">Saigon Saigon\u003c/a> occupied the large space adjacent to \u003ca href=\"http://www.luccaravioli.com/\">Lucca\u003c/a>'s parking lot. The food -- decent Vietnamese -- perked up a part of town lacking in lemongrass, but until very recently, through haphazard strips of lumber across the front facade, a squatter's paradise was visible within. Currently, its \"For Rent\" sign matches the one on the door of the old Watergate space. In 2003, when I moved into a building on the block, my apartment -- a massive converted one bedroom with a slanted floor and dirty beige carpets -- was positioned directly above the kitchen of \u003ca href=\"http://www.yelp.com/biz/watergate-san-francisco\">that good French-Asian fusion restaurant\u003c/a>. Almost immediately, Watergate moved to Nob Hill, where it later expired. The very solid \u003ca href=\"http://www.yelp.com/biz/watercress-san-francisco-2\">Watercress\u003c/a> took over the space yet closed three years later. I'm not sure what came next -- the much-maligned \u003ca href=\"http://www.yelp.com/biz/senses-san-francisco\">Senses\u003c/a> or the endearingly clueless \u003ca href=\"http://www.yelp.com/biz/janitzi-san-francisco\">Janitzi\u003c/a> with its convoluted \"cuisine of the Americas\" -- but currently the space is for rent. With walls that felt no further apart than my outstretched arms, \u003ca href=\"http://www.urbanspoon.com/r/6/81822/restaurant/Mission/Caffe-Ponte-Vecchio-San-Francisco\">Caffe Ponte Vecchio\u003c/a> was a doll-sized trattoria. The food, especially \u003ca href=\"http://www.sfweekly.com/1999-03-17/dining/small-wonder/\">the S.F. Weekly-approved lasagne\u003c/a>, was tasty enough, but the charming atmosphere (lots of candles, silent soccer on the television) kept the tables tight with customers -- until the Tuscan proprietor closed up shop and moved to Florida, purportedly to spend more time with his mother. \u003ca href=\"http://www.yelp.com/biz/bistro-annex-san-francisco\">Bistro Annex\u003c/a> came next and collapsed after a few years. \u003c/p>\n\u003cp>Aside from Lucca, the esteemed Italian grocery on the corner, the Columbian restaurant \u003ca href=\"http://www.yelp.com/biz/el-majahual-restaurant-san-francisco\">El Majahual\u003c/a> has been the block's only survivor -- though I've never seen more than a few people in there at a time. \u003c/p>\n\u003cp>I left my apartment on the 1100 block in 2004, due in some small part to an increasingly fragile neighborly relationship with the social worker who lived upstairs. He'd blast James Taylor at high volume yet charge down the stairs screaming and purple-faced if my roommate and I had a few friends over for dinner. Even watching television was risky. The landlord was a character but not any slimier than most I've met. Something would break -- the sink disposal, a faucet -- and he'd figure out a temporarily satisfactory method of repairing it swiftly and inexpensively. It would break again and the process would start over. I see parallels in the state of the block's restaurants. If restaurants unworthy of the prime location routinely open and sputter, diners expect less. Each weak new attempt feels like a band-aid on a deep wound.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Maybe that's why the owners of Zaytoon have taken two years to renovate the Cafe Ponte Vecchio space; they're waiting to open once people have had time to clear their heads of negative associations with the block's run of failures. According to its \u003ca href=\"http://www.zaytoonsf.com/\">website\u003c/a>, Zaytoon will sell falafel sandwiches and shawerma wraps. For now, the interior -- an expanse of shiny pea-green tile -- is visible, nearly ready for action. As much as I like falafel and shawerma, and feel that, with \u003ca href=\"http://www.yelp.com/biz/ali-babas-cave-san-francisco\">Ali Baba's\u003c/a> teetering towards major mediocrity for the past five years, and \u003ca href=\"http://www.oldjerusalemsf.com/\">Old Jerusalem\u003c/a> being more conducive to dining in, room exists for a newcomer to the genre to make a mark on the neighborhood, I fear Zaytoon won't succeed -- if only because of its strange and sickly color scheme. I hope I'm proven wrong.\u003c/p>\n\u003cp>My knowledge of the 1100 block is, of course, quite limited. I've only lived in San Francisco for seven years. My brief history is but one possible narrative of a discrete period of time situated around a small stretch of sidewalk many others know better. My difficult upstairs neighbor had rented his apartment for eleven years by the time I showed up. He's probably still there, and has seen many more restaurants come and go.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>The cycle of trumpeted launches, seasonal specials, and eventual shutters spur your memory. The people I saw a lot of back when the Ponte Vecchio space belonged to Pont Vecchio aren't, in large part, the same people I see now. I recall the only truly good dinner I had there, before I practically lived next door. My first San Francisco roommate, a college friend, and I were celebrating his birthday. He'd been through a break-up; we were new arrivals, without a lot of friends, eating ravioli and swilling Chianti. There was something funny and a little lonely about a platonic, dude-ly supper for two at Ponte Vecchio, a place with a serious romantic pretense. The moment crystallized the start of a new era. College was over; there were fewer people around to help us celebrate the landmarks in our lives; going out for dinner was a good time, and while we were earning enough money to do so comfortably, there was still a whiff of irony about it, like we were play-acting. While I went there once or twice during the year I lived next door, by the time it closed just three years after that inaugural meal, I'd almost forgotten it ever existed. I was comfortable in the City. My first roommate had moved to New York. I was a few years into a serious relationship. I was leaving my second post-college job and searching aimlessly for the third, and I'd lived at other apartments and houses scattered across various parts of the neighborhood -- on short blocks with their own long stories.\u003c/p>\n\n",
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"excerpt": "Valencia is a humming thoroughfare teeming with restaurants, bars, vintage stores, galleries, furniture vendors, shops hawking expensive curiosities, construction projects, pigeons, and one small, loud street performer with a bright blue guitar. I don't know what the street was like in the 90s, but it's changed remarkably since I arrived just seven years ago. The blocks have built up, becoming denser. Spaces have changed hands, but fewer proprietors without public relations teams still hold court over the bike lanes, shimmering cars, and busy pedestrian paths. Notably, many restaurants have closed, and many new ones have taken their place. The climate brims with potential, yet it's simultaneously harsh: with so many eating options tangling in such close proximity, survivors must stake out unique corners of the market -- or place a premium on a convenience they provide. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/valencia500.jpg\" alt=\"valencia street\" title=\"valencia street\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-7827\">\u003cbr>\nValencia is a humming thoroughfare teeming with restaurants, bars, vintage stores, galleries, furniture vendors, shops hawking expensive curiosities, construction projects, pigeons, and one small, loud street performer with a bright blue guitar. I don't know what the street was like in the 90s, but it's changed remarkably since I arrived just seven years ago. The blocks have built up, becoming denser. Spaces have changed hands, but fewer proprietors without public relations teams still hold court over the bike lanes, shimmering cars, and busy pedestrian paths. Notably, many restaurants have closed, and many new ones have taken their place. The climate brims with potential, yet it's simultaneously harsh: with so many eating options tangling in such close proximity, survivors must stake out unique corners of the market -- or place a premium on a convenience they provide. Ironically, every Indian restaurant on Valencia -- unless I'm forgetting one down by the 16th Street corridor I tend to avoid -- sits clustered around the street's intersection with 21st. When I first came to town and lived up on Mission, near 26th, a New Orleans-esque restaurant called \u003ca href=\"http://www.activediner.com/Le-Krewe-Restaurant-&-Oyster-Bar/restaurant/San-Francisco/CA/US/profile/614394\">Le Krewe\u003c/a> was installed in the space \u003ca href=\"http://dosasf.com/\">Dosa\u003c/a> currently inhabits. Once I walked by on a toasty September afternoon. The sweaty host was planted on the sidewalk, handing out piping-hot gumbo samples, visibly happy to be removed from the maelstrom of silly fake trees and dangling beads inside his restaurant. While I knew nothing of the space's history -- the fact that many significantly better restaurants had failed there in spite of the desirable location -- I nibbled a particularly tasteless morsel, paused to peer briefly at the menu pasted on the door, and realized immediately the place had no chance of success. \u003c/p>\n\u003cp>After Le Krewe, a wretched Italian joint called \u003ca href=\"http://www.yelp.com/biz/spiazzino-san-francisco\">Spiazzino\u003c/a> moved in, followed closely by Dosa, which seems to have handily broken whatever dark spell had caused the carousel of doomed ventures to spin for so long. I'm not merely invoking Halloween's sallow after-glow. The notion of a real curse was half-jokingly bandied about \u003ca href=\"http://chowhound.chow.com/topics/22360\"> a Chowhound board\u003c/a> seven years ago. If some great chef's ghost, vengeful in the wake of his ancient restaurant's untimely demise, meddled with the revolving residents of 995 Valencia, the curse was piddling compared to the dastardly pox enveloping the 1100 block of Valencia, further up, on the Noe Valley side, between 22nd and 23rd. \u003c/p>\n\u003cp>That strip has been gutted like a fish. More crowbars swing behind the block's entrances than whisks and knives. Until 2006, \u003ca href=\"http://www.yelp.com/biz/saigon-saigon-san-francisco\">Saigon Saigon\u003c/a> occupied the large space adjacent to \u003ca href=\"http://www.luccaravioli.com/\">Lucca\u003c/a>'s parking lot. The food -- decent Vietnamese -- perked up a part of town lacking in lemongrass, but until very recently, through haphazard strips of lumber across the front facade, a squatter's paradise was visible within. Currently, its \"For Rent\" sign matches the one on the door of the old Watergate space. In 2003, when I moved into a building on the block, my apartment -- a massive converted one bedroom with a slanted floor and dirty beige carpets -- was positioned directly above the kitchen of \u003ca href=\"http://www.yelp.com/biz/watergate-san-francisco\">that good French-Asian fusion restaurant\u003c/a>. Almost immediately, Watergate moved to Nob Hill, where it later expired. The very solid \u003ca href=\"http://www.yelp.com/biz/watercress-san-francisco-2\">Watercress\u003c/a> took over the space yet closed three years later. I'm not sure what came next -- the much-maligned \u003ca href=\"http://www.yelp.com/biz/senses-san-francisco\">Senses\u003c/a> or the endearingly clueless \u003ca href=\"http://www.yelp.com/biz/janitzi-san-francisco\">Janitzi\u003c/a> with its convoluted \"cuisine of the Americas\" -- but currently the space is for rent. With walls that felt no further apart than my outstretched arms, \u003ca href=\"http://www.urbanspoon.com/r/6/81822/restaurant/Mission/Caffe-Ponte-Vecchio-San-Francisco\">Caffe Ponte Vecchio\u003c/a> was a doll-sized trattoria. The food, especially \u003ca href=\"http://www.sfweekly.com/1999-03-17/dining/small-wonder/\">the S.F. Weekly-approved lasagne\u003c/a>, was tasty enough, but the charming atmosphere (lots of candles, silent soccer on the television) kept the tables tight with customers -- until the Tuscan proprietor closed up shop and moved to Florida, purportedly to spend more time with his mother. \u003ca href=\"http://www.yelp.com/biz/bistro-annex-san-francisco\">Bistro Annex\u003c/a> came next and collapsed after a few years. \u003c/p>\n\u003cp>Aside from Lucca, the esteemed Italian grocery on the corner, the Columbian restaurant \u003ca href=\"http://www.yelp.com/biz/el-majahual-restaurant-san-francisco\">El Majahual\u003c/a> has been the block's only survivor -- though I've never seen more than a few people in there at a time. \u003c/p>\n\u003cp>I left my apartment on the 1100 block in 2004, due in some small part to an increasingly fragile neighborly relationship with the social worker who lived upstairs. He'd blast James Taylor at high volume yet charge down the stairs screaming and purple-faced if my roommate and I had a few friends over for dinner. Even watching television was risky. The landlord was a character but not any slimier than most I've met. Something would break -- the sink disposal, a faucet -- and he'd figure out a temporarily satisfactory method of repairing it swiftly and inexpensively. It would break again and the process would start over. I see parallels in the state of the block's restaurants. If restaurants unworthy of the prime location routinely open and sputter, diners expect less. Each weak new attempt feels like a band-aid on a deep wound.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Maybe that's why the owners of Zaytoon have taken two years to renovate the Cafe Ponte Vecchio space; they're waiting to open once people have had time to clear their heads of negative associations with the block's run of failures. According to its \u003ca href=\"http://www.zaytoonsf.com/\">website\u003c/a>, Zaytoon will sell falafel sandwiches and shawerma wraps. For now, the interior -- an expanse of shiny pea-green tile -- is visible, nearly ready for action. As much as I like falafel and shawerma, and feel that, with \u003ca href=\"http://www.yelp.com/biz/ali-babas-cave-san-francisco\">Ali Baba's\u003c/a> teetering towards major mediocrity for the past five years, and \u003ca href=\"http://www.oldjerusalemsf.com/\">Old Jerusalem\u003c/a> being more conducive to dining in, room exists for a newcomer to the genre to make a mark on the neighborhood, I fear Zaytoon won't succeed -- if only because of its strange and sickly color scheme. I hope I'm proven wrong.\u003c/p>\n\u003cp>My knowledge of the 1100 block is, of course, quite limited. I've only lived in San Francisco for seven years. My brief history is but one possible narrative of a discrete period of time situated around a small stretch of sidewalk many others know better. My difficult upstairs neighbor had rented his apartment for eleven years by the time I showed up. He's probably still there, and has seen many more restaurants come and go.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The cycle of trumpeted launches, seasonal specials, and eventual shutters spur your memory. The people I saw a lot of back when the Ponte Vecchio space belonged to Pont Vecchio aren't, in large part, the same people I see now. I recall the only truly good dinner I had there, before I practically lived next door. My first San Francisco roommate, a college friend, and I were celebrating his birthday. He'd been through a break-up; we were new arrivals, without a lot of friends, eating ravioli and swilling Chianti. There was something funny and a little lonely about a platonic, dude-ly supper for two at Ponte Vecchio, a place with a serious romantic pretense. The moment crystallized the start of a new era. College was over; there were fewer people around to help us celebrate the landmarks in our lives; going out for dinner was a good time, and while we were earning enough money to do so comfortably, there was still a whiff of irony about it, like we were play-acting. While I went there once or twice during the year I lived next door, by the time it closed just three years after that inaugural meal, I'd almost forgotten it ever existed. I was comfortable in the City. My first roommate had moved to New York. I was a few years into a serious relationship. I was leaving my second post-college job and searching aimlessly for the third, and I'd lived at other apartments and houses scattered across various parts of the neighborhood -- on short blocks with their own long stories.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "SF Breakfast: The Good, The Bad, and The Ugly",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/maple-bacon-donuts300.jpg\" alt=\"maple bacon dynamo donuts\" title=\"maple bacon dynamo donuts\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-7641\">\u003c/p>\n\u003cp>San Francisco is a brunch town through and through. And I'm always down for a nice eggs benedict or a stack of blueberry pancakes. But everyday can't be Sunday. Most of us have day jobs and can't lounge around cafes late into the afternoon hours. So here are a few of my favorite spots for quick, creative, inspiring breakfasts around the city. One is a bit gluttonous, the other earnestly healthy, and the last sloppy but satisfying. So while dining trends will always come and go, breakfast is staying put. Sometimes mom knew what she was talking about: it is the most important meal of the day.\u003cbr clear=\"all\"> \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/fraiche-exterior300.jpg\" alt=\"fraiche exterior\" title=\"fraiche exterior\" width=\"300\" height=\"418\" class=\"alignnone size-full wp-image-7647\">\u003c/p>\n\u003cp>\u003cstrong>The Good: Fraîche\u003c/strong>\u003cbr>\nI first stumbled across Fraîche while wandering around downtown Palo Alto. This was around the same time when frozen yogurt shops were opening on (seemingly) every street corner in San Francisco, and I’ll admit, I was one of the people in those long lines. But if you're like me, you're a little burned out on the tart treat and the neon décor. Fraîche is different. Trust me. The frozen yogurt has more of a creamy, subtly tart flavor than other competitors, they use \u003ca href=\"http://www.cloverpetaluma.com/\">organic Clover milk\u003c/a>, and owner Patama Gur spent a long time perfecting her special blend of probiotic cultures--and it shows. \u003c/p>\n\u003cp>In addition to frozen yogurt, Fraîche also does a thick, housemade unfrozen 2% yogurt. When I first visited the shop on Fillmore recently, I ordered the frozen yogurt with pureed apricots and my friend opted for the unfrozen version with raspberries and peaches. I have to say, I had entrée envy. While mine was delicious, the unfrozen yogurt is unlike anything I've ever had. Think Greek yogurt on steroids. As we were leaving, I noticed the breakfast menu and their early morning hours, and vowed to come back for a quick and healthy breakfast before work. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/fraiche-parfait300.jpg\" alt=\"fraiche parfait\" title=\"fraiche parfait\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-7648\">\u003c/p>\n\u003cp>You can get breakfast to eat-in or take-out. The menu is simple and centered around the unfrozen yogurt, fresh fruits, housemade granola, and steel-cut oats. I tried the Toasted Nut and Berry Sundae: yogurt with fresh berries, housemade granola, toasted almonds, and local wildflower honey ($5.50). The nice guy constructing my lovely \"sundae\" mentioned that the SF Chronicle Special has been the most popular, with steel-cut oatmeal and a choice of fresh yogurt and fruit and nut toppings ($5.95). And these aren't your average toppings. From bright pureed fruits and local honeys to shaved \u003ca href=\"http://www.callebaut.com/\">Callebaut\u003c/a> chocolate to-order, the toppings are as conscious as the yogurt itself.\u003c/p>\n\u003cp>So after finishing the \u003ca href=\"http://inside.nike.com/blogs/nikerunning_events-en_US/?tags=nike_womens_marathon\">Nike Marathon\u003c/a> recently and being told by many friends that I’d have to try and taper my ravenous appetite to account for the decrease in physical activity, I've tried to opt for breakfasts that don't include numerous pieces of toast or stacks of pancakes. And for that, Fraîche is here for me. With a cup of \u003ca href=\"http://bluebottlecoffee.net/\">Blue Bottle coffee\u003c/a> (they start serving the premium coffee next week) and a seat at one of the sleek wooden tables, experience morning the way it should be experienced: simple and thoughtful.\u003c/p>\n\u003cp>\u003ca href=\"http://www.fraicheyogurt.com/\">Fraîche\u003c/a>\u003cbr>\n1910 Fillmore Street\u003cbr>\nSan Francisco, CA 94115\u003cbr>\n(415) 674-6876\u003cbr>\nHours: Mon.-Thurs. 7am-11 pm; Fri. 7am-12am;\u003cbr>\nSat. 8:30am-12am; Sun. 8:30am-11pm\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/dynamo-exterior500.jpg\" alt=\"dynamo donut exterior\" title=\"dynamo donut exterior\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-7645\">\u003c/p>\n\u003cp>\u003cstrong>The \"Bad\": Dynamo Donuts\u003c/strong>\u003cbr>\nNestled amongst the Mexican grocery stores and panaderia's on 24th St., sits Sara Spearin’s sweet little donut shop. It’s \"bad\" in the best possible way. There are a few critics who scoff at charging $3 for one donut. But the truth is, I'd pay $3 over and over for what Spearin and crew are doing in the Dynamo kitchen. It’s something that San Francisco has yet to see--an artisan, organic, awesome donut. \u003c/p>\n\u003cp>Before getting to the donuts, a quick aside: I was a vegetarian for almost fifteen years. About a year ago now, I started eating meat again. Once I decided to go for the gusto, something strange happened: I couldn't get enough bacon. And this was certainly fine timing, as bacon has become rather trendy in the last year or so. From \u003ca href=\"http://baconpotatochips.com/\">bacon potato chips\u003c/a> to \u003ca href=\"http://www.recchiuti.com/261.html?area=00;id=e2LshBrk\">bacon chocolate confections\u003c/a>, it seems like the much-loved pork product is everywhere these days. So while I understand many folks are over the bacon-in-everything trend, I'm still on a bacon high. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/donuts500.jpg\" alt=\"dynamo donuts\" title=\"dynamo donuts\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-7644\">\u003c/p>\n\u003cp>I had my first bacon maple donut at \u003ca href=\"http://www.voodoodoughnut.com/\">Voodoo Doughnut\u003c/a> in Portland, Or. I thought they were pretty good: the donut was light and airy (albeit quite large), the maple glaze rocked, and they put strips of real bacon on top. The bacon itself was a little weird and greasy, but I figured all bacon donuts were that way. Then, a few weeks ago, I went to Dynamo for the first time. Now I know: all bacon maple donuts are not created equal. \u003c/p>\n\u003cp>While it looks like a simple donut window from the street, there is an entrance leading to a huge open kitchen and a quaint seating area where couples sit with steaming cups of \u003ca href=\"http://www.fourbarrelcoffee.com/\">Four Barrel coffee\u003c/a> and a donut or two. The buzz from the open kitchen is infectious: five women with cute vintage aprons are busily pumping out donuts while laughing and telling stories. They seem genuinely psyched to be there--and it shows in the product. The donuts themselves are special. For the most part, they’re cakey and have a bit of heft (think old-fashioned donuts of your childhood). I tried the chocolate saffron, which has a very light hint of citrus and a subtle warmth from the saffron. Next I moved on to the caramel del sel, flavored with nutmeg and topped with a caramel glaze and fleur de sel. Then I picked up a few of the apple bacon maple donuts to bring in to work. Unlike the one at Voodoo, the bacon was in small bits sprinkled on top of the donut and wasn’t at all greasy. And the little bits of apple are actually sautéed in bacon fat, resulting in a fabulous salty and sweet flavor. It really is the perfect donut. So with a motto of \"EVERYDAY is bacon donut day!\" there's not a place I'd rather frequent more at the moment. And even if you’re not a recovering vegetarian with a constant hankering for salty meats, there are many other well-crafted donuts to choose from.\u003c/p>\n\u003cp>\u003ca href=\"http://www.dynamodonut.com/index.html\">Dynamo Donut\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/dynamodonut\">@dynamodonut\u003c/a>\u003cbr>\n2760 24th Street\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n(415) 920-1978\u003cbr>\nHours: Tues.-Sat. 7am-5pm; Sun. 9am-4pm; closed Mon. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/hazels-exterior300.jpg\" alt=\"hazels exterior\" title=\"hazels exterior\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-7649\">\u003c/p>\n\u003cp>\u003cstrong>The Ugly: Hazel's Kitchen\u003c/strong>\u003cbr>\nHazel's Kitchen is very Potrero Hill. For those of you familiar with the neighborhood, I know you feel me. For those who have no idea what I'm talking about, they do a lot of things right, but one of them isn’t necessarily speedy or efficient customer service. It's laid back, it’s independent, and they scoff a little if you try to pay with a credit card. Much like \u003ca href=\"http://www.farleyscoffee.com/\">Farley's Coffee\u003c/a> next door, I often get blank stares or confused looks when I ask a simple question.\u003c/p>\n\u003cp>But Hazel's is much loved as a little neighborhood lunch counter with great sandwiches and soups. And that they are. While they’re generally booming at lunch, not as many folks know that they do a really great breakfast burrito. Now I know some of you may be ready to stop reading right about now. I know--I get it. I have a strained relationship with the breakfast burrito as well. Sometimes they're not hot all the way through; sometimes they're soggy. There's nothing like cold, watery eggs to get you going in the morning. But Hazel's burritos are none of those things. \u003c/p>\n\u003cp>What Hazel's burritos are--the thing that places them in the ugly category--is deliciously messy. It's not a good choice for eating while walking to work or chowing down in the car. You must sit down with a stack of napkins (and a fork would be preferable) to enjoy a Hazels' breakfast burrito. Messiness aside, the nice thing about Hazel’s is the simplicity. The breakfast burrito has eggs, cheese, avocado, salsa and a choice of chorizo, ham, bacon or tofu ($6.95). The ratio of ingredients is perfect: not too much cheese or salsa--where many breakfast burritos fail. And I'm not sure how they get the burrito so delightfully hot without losing the integrity of the avocado, but after seventeen years in business, they obviously know what they’re doing. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/breakfast-burrito500.jpg\" alt=\"breakfast burrito\" title=\"breakfast burrito\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-7642\">\u003c/p>\n\u003cp>Can you find a cheaper breakfast burrito over in the Mission? Sure. Can you find a more authentic, Mexican breakfast burrito? Absolutely. But I can't guarantee that it won’t be soggy, hot all the way through, or busting with fresh ingredients. You just can't help but fall a little bit in love with Hazel's pastel, vintage kitsch and the messy morning madness of the breakfast burrito. Dig in.\u003c/p>\n\u003cp>\u003ca href=\"http://hazelskitchen.com/home.html\">Hazel's Kitchen\u003c/a>\u003cbr>\n1319 18th Street\u003cbr>\nSan Francisco, CA 94107\u003cbr>\n(415) 647-7941\u003cbr>\nHours: Mon.-Sat. 8 am-4 pm; Sun. 8:30 am-4 pm\u003c/p>\n\u003cp>\u003cstrong>Featured Recipe: Fraîche's Spiced Yogurt Muffin\u003c/strong>\u003cbr>\nOwner Patama Gur says they bake these muffins each morning as they really typify what Fraîche does: provide customers healthy, delicious that don't sacrifice on taste. These muffins were developed for Fraîche by Batter Bakery, and use Fraîche's low-fat unfrozen yogurt and applesauce instead of a lot of butter and oils to create an amazing treat that is less than 100 calories.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 cups flour\u003cbr>\n1 cup brown sugar\u003cbr>\n1 Tbsp. baking powder\u003cbr>\n1/2 tsp. salt\u003cbr>\n1/2 tsp. baking soda\u003cbr>\n2 tsp. cinnamon\u003cbr>\n1 tsp. allspice\u003cbr>\n1 tsp. nutmeg\u003cbr>\n1 tsp. cloves\u003cbr>\n2 large eggs, at room temperature\u003cbr>\n1 ½ cups. yogurt, room temperature\u003cbr>\n4 Tbsp. melted butter\u003cbr>\n1/4 cups unsweetened applesauce\u003cbr>\n1 tsp. vanilla\u003cbr>\n(For the topping: 2 Tbsp. sugar + ¼ tsp. nutmeg) \u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Preheat oven to 375 degrees.\u003cbr>\n2. Line 8 large or 14 to 16 standard muffin pans with paper muffin cups.\u003cbr>\n3. Whisk together dry ingredients in a large bowl until well combined.\u003cbr>\n4. In another small bowl, whisk eggs, yogurt, butter, applesauce, and vanilla. Add to flour mixture and mix together until just combined.\u003cbr>\n5. Scoop evenly into muffin cups and sprinkle with sugar nutmeg mixture.\u003cbr>\n6. Bake 18-20 minutes or until tester comes out clean.\u003cbr>\n Serve warm.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 8 large or 14 standard-sized muffins\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/24/2009/10/maple-bacon-donuts300.jpg\" alt=\"maple bacon dynamo donuts\" title=\"maple bacon dynamo donuts\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-7641\">\u003c/p>\n\u003cp>San Francisco is a brunch town through and through. And I'm always down for a nice eggs benedict or a stack of blueberry pancakes. But everyday can't be Sunday. Most of us have day jobs and can't lounge around cafes late into the afternoon hours. So here are a few of my favorite spots for quick, creative, inspiring breakfasts around the city. One is a bit gluttonous, the other earnestly healthy, and the last sloppy but satisfying. So while dining trends will always come and go, breakfast is staying put. Sometimes mom knew what she was talking about: it is the most important meal of the day.\u003cbr clear=\"all\"> \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/fraiche-exterior300.jpg\" alt=\"fraiche exterior\" title=\"fraiche exterior\" width=\"300\" height=\"418\" class=\"alignnone size-full wp-image-7647\">\u003c/p>\n\u003cp>\u003cstrong>The Good: Fraîche\u003c/strong>\u003cbr>\nI first stumbled across Fraîche while wandering around downtown Palo Alto. This was around the same time when frozen yogurt shops were opening on (seemingly) every street corner in San Francisco, and I’ll admit, I was one of the people in those long lines. But if you're like me, you're a little burned out on the tart treat and the neon décor. Fraîche is different. Trust me. The frozen yogurt has more of a creamy, subtly tart flavor than other competitors, they use \u003ca href=\"http://www.cloverpetaluma.com/\">organic Clover milk\u003c/a>, and owner Patama Gur spent a long time perfecting her special blend of probiotic cultures--and it shows. \u003c/p>\n\u003cp>In addition to frozen yogurt, Fraîche also does a thick, housemade unfrozen 2% yogurt. When I first visited the shop on Fillmore recently, I ordered the frozen yogurt with pureed apricots and my friend opted for the unfrozen version with raspberries and peaches. I have to say, I had entrée envy. While mine was delicious, the unfrozen yogurt is unlike anything I've ever had. Think Greek yogurt on steroids. As we were leaving, I noticed the breakfast menu and their early morning hours, and vowed to come back for a quick and healthy breakfast before work. \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/24/2009/10/fraiche-parfait300.jpg\" alt=\"fraiche parfait\" title=\"fraiche parfait\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-7648\">\u003c/p>\n\u003cp>You can get breakfast to eat-in or take-out. The menu is simple and centered around the unfrozen yogurt, fresh fruits, housemade granola, and steel-cut oats. I tried the Toasted Nut and Berry Sundae: yogurt with fresh berries, housemade granola, toasted almonds, and local wildflower honey ($5.50). The nice guy constructing my lovely \"sundae\" mentioned that the SF Chronicle Special has been the most popular, with steel-cut oatmeal and a choice of fresh yogurt and fruit and nut toppings ($5.95). And these aren't your average toppings. From bright pureed fruits and local honeys to shaved \u003ca href=\"http://www.callebaut.com/\">Callebaut\u003c/a> chocolate to-order, the toppings are as conscious as the yogurt itself.\u003c/p>\n\u003cp>So after finishing the \u003ca href=\"http://inside.nike.com/blogs/nikerunning_events-en_US/?tags=nike_womens_marathon\">Nike Marathon\u003c/a> recently and being told by many friends that I’d have to try and taper my ravenous appetite to account for the decrease in physical activity, I've tried to opt for breakfasts that don't include numerous pieces of toast or stacks of pancakes. And for that, Fraîche is here for me. With a cup of \u003ca href=\"http://bluebottlecoffee.net/\">Blue Bottle coffee\u003c/a> (they start serving the premium coffee next week) and a seat at one of the sleek wooden tables, experience morning the way it should be experienced: simple and thoughtful.\u003c/p>\n\u003cp>\u003ca href=\"http://www.fraicheyogurt.com/\">Fraîche\u003c/a>\u003cbr>\n1910 Fillmore Street\u003cbr>\nSan Francisco, CA 94115\u003cbr>\n(415) 674-6876\u003cbr>\nHours: Mon.-Thurs. 7am-11 pm; Fri. 7am-12am;\u003cbr>\nSat. 8:30am-12am; Sun. 8:30am-11pm\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/dynamo-exterior500.jpg\" alt=\"dynamo donut exterior\" title=\"dynamo donut exterior\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-7645\">\u003c/p>\n\u003cp>\u003cstrong>The \"Bad\": Dynamo Donuts\u003c/strong>\u003cbr>\nNestled amongst the Mexican grocery stores and panaderia's on 24th St., sits Sara Spearin’s sweet little donut shop. It’s \"bad\" in the best possible way. There are a few critics who scoff at charging $3 for one donut. But the truth is, I'd pay $3 over and over for what Spearin and crew are doing in the Dynamo kitchen. It’s something that San Francisco has yet to see--an artisan, organic, awesome donut. \u003c/p>\n\u003cp>Before getting to the donuts, a quick aside: I was a vegetarian for almost fifteen years. About a year ago now, I started eating meat again. Once I decided to go for the gusto, something strange happened: I couldn't get enough bacon. And this was certainly fine timing, as bacon has become rather trendy in the last year or so. From \u003ca href=\"http://baconpotatochips.com/\">bacon potato chips\u003c/a> to \u003ca href=\"http://www.recchiuti.com/261.html?area=00;id=e2LshBrk\">bacon chocolate confections\u003c/a>, it seems like the much-loved pork product is everywhere these days. So while I understand many folks are over the bacon-in-everything trend, I'm still on a bacon high. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/donuts500.jpg\" alt=\"dynamo donuts\" title=\"dynamo donuts\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-7644\">\u003c/p>\n\u003cp>I had my first bacon maple donut at \u003ca href=\"http://www.voodoodoughnut.com/\">Voodoo Doughnut\u003c/a> in Portland, Or. I thought they were pretty good: the donut was light and airy (albeit quite large), the maple glaze rocked, and they put strips of real bacon on top. The bacon itself was a little weird and greasy, but I figured all bacon donuts were that way. Then, a few weeks ago, I went to Dynamo for the first time. Now I know: all bacon maple donuts are not created equal. \u003c/p>\n\u003cp>While it looks like a simple donut window from the street, there is an entrance leading to a huge open kitchen and a quaint seating area where couples sit with steaming cups of \u003ca href=\"http://www.fourbarrelcoffee.com/\">Four Barrel coffee\u003c/a> and a donut or two. The buzz from the open kitchen is infectious: five women with cute vintage aprons are busily pumping out donuts while laughing and telling stories. They seem genuinely psyched to be there--and it shows in the product. The donuts themselves are special. For the most part, they’re cakey and have a bit of heft (think old-fashioned donuts of your childhood). I tried the chocolate saffron, which has a very light hint of citrus and a subtle warmth from the saffron. Next I moved on to the caramel del sel, flavored with nutmeg and topped with a caramel glaze and fleur de sel. Then I picked up a few of the apple bacon maple donuts to bring in to work. Unlike the one at Voodoo, the bacon was in small bits sprinkled on top of the donut and wasn’t at all greasy. And the little bits of apple are actually sautéed in bacon fat, resulting in a fabulous salty and sweet flavor. It really is the perfect donut. So with a motto of \"EVERYDAY is bacon donut day!\" there's not a place I'd rather frequent more at the moment. And even if you’re not a recovering vegetarian with a constant hankering for salty meats, there are many other well-crafted donuts to choose from.\u003c/p>\n\u003cp>\u003ca href=\"http://www.dynamodonut.com/index.html\">Dynamo Donut\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/dynamodonut\">@dynamodonut\u003c/a>\u003cbr>\n2760 24th Street\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n(415) 920-1978\u003cbr>\nHours: Tues.-Sat. 7am-5pm; Sun. 9am-4pm; closed Mon. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/hazels-exterior300.jpg\" alt=\"hazels exterior\" title=\"hazels exterior\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-7649\">\u003c/p>\n\u003cp>\u003cstrong>The Ugly: Hazel's Kitchen\u003c/strong>\u003cbr>\nHazel's Kitchen is very Potrero Hill. For those of you familiar with the neighborhood, I know you feel me. For those who have no idea what I'm talking about, they do a lot of things right, but one of them isn’t necessarily speedy or efficient customer service. It's laid back, it’s independent, and they scoff a little if you try to pay with a credit card. Much like \u003ca href=\"http://www.farleyscoffee.com/\">Farley's Coffee\u003c/a> next door, I often get blank stares or confused looks when I ask a simple question.\u003c/p>\n\u003cp>But Hazel's is much loved as a little neighborhood lunch counter with great sandwiches and soups. And that they are. While they’re generally booming at lunch, not as many folks know that they do a really great breakfast burrito. Now I know some of you may be ready to stop reading right about now. I know--I get it. I have a strained relationship with the breakfast burrito as well. Sometimes they're not hot all the way through; sometimes they're soggy. There's nothing like cold, watery eggs to get you going in the morning. But Hazel's burritos are none of those things. \u003c/p>\n\u003cp>What Hazel's burritos are--the thing that places them in the ugly category--is deliciously messy. It's not a good choice for eating while walking to work or chowing down in the car. You must sit down with a stack of napkins (and a fork would be preferable) to enjoy a Hazels' breakfast burrito. Messiness aside, the nice thing about Hazel’s is the simplicity. The breakfast burrito has eggs, cheese, avocado, salsa and a choice of chorizo, ham, bacon or tofu ($6.95). The ratio of ingredients is perfect: not too much cheese or salsa--where many breakfast burritos fail. And I'm not sure how they get the burrito so delightfully hot without losing the integrity of the avocado, but after seventeen years in business, they obviously know what they’re doing. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/breakfast-burrito500.jpg\" alt=\"breakfast burrito\" title=\"breakfast burrito\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-7642\">\u003c/p>\n\u003cp>Can you find a cheaper breakfast burrito over in the Mission? Sure. Can you find a more authentic, Mexican breakfast burrito? Absolutely. But I can't guarantee that it won’t be soggy, hot all the way through, or busting with fresh ingredients. You just can't help but fall a little bit in love with Hazel's pastel, vintage kitsch and the messy morning madness of the breakfast burrito. Dig in.\u003c/p>\n\u003cp>\u003ca href=\"http://hazelskitchen.com/home.html\">Hazel's Kitchen\u003c/a>\u003cbr>\n1319 18th Street\u003cbr>\nSan Francisco, CA 94107\u003cbr>\n(415) 647-7941\u003cbr>\nHours: Mon.-Sat. 8 am-4 pm; Sun. 8:30 am-4 pm\u003c/p>\n\u003cp>\u003cstrong>Featured Recipe: Fraîche's Spiced Yogurt Muffin\u003c/strong>\u003cbr>\nOwner Patama Gur says they bake these muffins each morning as they really typify what Fraîche does: provide customers healthy, delicious that don't sacrifice on taste. These muffins were developed for Fraîche by Batter Bakery, and use Fraîche's low-fat unfrozen yogurt and applesauce instead of a lot of butter and oils to create an amazing treat that is less than 100 calories.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 cups flour\u003cbr>\n1 cup brown sugar\u003cbr>\n1 Tbsp. baking powder\u003cbr>\n1/2 tsp. salt\u003cbr>\n1/2 tsp. baking soda\u003cbr>\n2 tsp. cinnamon\u003cbr>\n1 tsp. allspice\u003cbr>\n1 tsp. nutmeg\u003cbr>\n1 tsp. cloves\u003cbr>\n2 large eggs, at room temperature\u003cbr>\n1 ½ cups. yogurt, room temperature\u003cbr>\n4 Tbsp. melted butter\u003cbr>\n1/4 cups unsweetened applesauce\u003cbr>\n1 tsp. vanilla\u003cbr>\n(For the topping: 2 Tbsp. sugar + ¼ tsp. nutmeg) \u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Preheat oven to 375 degrees.\u003cbr>\n2. Line 8 large or 14 to 16 standard muffin pans with paper muffin cups.\u003cbr>\n3. Whisk together dry ingredients in a large bowl until well combined.\u003cbr>\n4. In another small bowl, whisk eggs, yogurt, butter, applesauce, and vanilla. Add to flour mixture and mix together until just combined.\u003cbr>\n5. Scoop evenly into muffin cups and sprinkle with sugar nutmeg mixture.\u003cbr>\n6. Bake 18-20 minutes or until tester comes out clean.\u003cbr>\n Serve warm.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/mediterranean500.jpg\" alt=\"mediterranean crepe\" title=\"mediterranean crepe\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-7622\">\u003cbr>\n\u003cem>Mediterranean Crepe (Feta Cheese, Olives, Avocado, Spinach, Green Onions)\u003c/em>\u003c/p>\n\u003cp>For all its charms, San Francisco falls sadly short when it comes to late-night dining. Ten o'clock may be normal in New York City and a little on the early side in Barcelona, but here, you'll be lucky to find a burrito, much less a plate of pasta and an arugula salad. \u003c/p>\n\u003cp>OK, maybe we're exaggerating a little, but it's definitely true that noshing options drop dramatically after midnight, unless you're looking for a Mission Street bacon dog or fried eggs and French fries at Sparky's or the Bagdad Cafe. And if you're out clubbing, bar-hopping or catching a show South of Market, the chowing opportunities on those wide windswept streets are few and far between. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/nutelle-strawberry-banana500.jpg\" alt=\"nutella strawberry banana with whipped cream crepe\" title=\"nutella strawberry banana with whipped cream crepe\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-7620\">\u003cbr>\n\u003cem>Nutella, Strawberries, Bananas with Whipped Cream Crepe\u003c/em>\u003c/p>\n\u003cp>Enter \u003ca href=\"http://creperiesaintgermain.com\">Creperie Saint Germain\u003c/a>. From this cute, custom-built wagon parked at the sidewalk edge of a private parking lot on Howard Street come sweet and savory crepes made to order. The daytime business is good, filling up the bellies of nearby office workers and loft dwellers with chicken-feta crepes at lunchtime or chocolate-banana ones later in the afternoon. But the real scene at Saint Germain comes late at night, when the brightly lit little stand beckons hungry clubbers from blocks away. Open from 7am-7pm Monday to Wednesday, the cart often serves until 3am on Thursday, Friday, and Saturday nights. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A little nightlife buzz is already building up around the place, since there's nothing like topping off a happy buzz with a warm crepe dripping with Nutella--or laying down some beer ballast with smoked salmon and cream cheese, ratatouille and spinach, or ham and pineapple all stuffed into a buckwheat wrapper. Along with the printed menu, there are usually a couple of daily specials, like a recent sweet crepe layering fig jam, almond butter, and sliced banana into deluxe spin on the PB&J. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/apple-cinnamon-vanilla500.jpg\" alt=\"Apple cinnamon brown sugar vanilla ice cream crepe\" title=\"Apple cinnamon brown sugar vanilla ice cream crepe\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-7 621\">\u003cbr>\n\u003cem>Fresh Apple, Cinnamon, Brown Sugar with Vanilla Ice Cream Crepe\u003c/em>\u003c/p>\n\u003cp>Why crepes? Although crepe stands are ubiquitous in Paris, San Francisco's burgeoning street-food scene was surprisingly bereft, given how many local chalkboard cafes treat them as a staple. Owners Ahmet Cagin and Zeynep Aynaci, friends from Istabul who jettisoned careers in finance to become micro-restauranteurs, felt that crepes would be easy to make on the spot, reasonably healthy and endlessly flexible. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/meet-lovers-maya500.jpg\" alt=\"meet lovers maya crepe\" title=\"meet lovers maya crepe\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-7623\">\u003cbr>\n\u003cem>Meet Lover's Maya Crepe\u003c/em>\u003c/p>\n\u003cp>Unlike other Tweeting food carts, \u003ca href=\"http://twitter.com/creperieSG\">Creperie Saint Germain\u003c/a> doesn't roam around. By parking in a parking lot, rather than on a street corner, the owners avoided the high sidewalk-permit fees charged by the city for legal food carts. Instead, they negotiate a monthly rent with the owners of the parking lot, pretty much as if their tidy blue-and-white wagon was a stretch Hummer in need of a double-wide space with a view. The only drawback right now is a complete lack of seating, making eating a crepe here strictly a stand-up affair. But isn't clutching a crepe in one hand and a napkin in the other a small price to pay for curbside Nutella at 3am?\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://creperiesaintgermain.com/\">Creperie Saint Germain\u003c/a>\u003cbr>\n546 Howard St at 2nd Street\u003cbr>\nSan Francisco, CA 94105\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=546+Howard+Street+San+Francisco+CA+94105&ie=UTF8&t=h&hq=&hnear=546+Howard+St,+San+Francisco,+California+94105&ll=37.788505,-122.397351&spn=0.011345,0.013905&z=16&iwloc=r0\">Map\u003c/a>\u003cbr>\n(415) 706-9733\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/creperieSG\">@creperieSG\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A little nightlife buzz is already building up around the place, since there's nothing like topping off a happy buzz with a warm crepe dripping with Nutella--or laying down some beer ballast with smoked salmon and cream cheese, ratatouille and spinach, or ham and pineapple all stuffed into a buckwheat wrapper. Along with the printed menu, there are usually a couple of daily specials, like a recent sweet crepe layering fig jam, almond butter, and sliced banana into deluxe spin on the PB&J. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/apple-cinnamon-vanilla500.jpg\" alt=\"Apple cinnamon brown sugar vanilla ice cream crepe\" title=\"Apple cinnamon brown sugar vanilla ice cream crepe\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-7 621\">\u003cbr>\n\u003cem>Fresh Apple, Cinnamon, Brown Sugar with Vanilla Ice Cream Crepe\u003c/em>\u003c/p>\n\u003cp>Why crepes? Although crepe stands are ubiquitous in Paris, San Francisco's burgeoning street-food scene was surprisingly bereft, given how many local chalkboard cafes treat them as a staple. Owners Ahmet Cagin and Zeynep Aynaci, friends from Istabul who jettisoned careers in finance to become micro-restauranteurs, felt that crepes would be easy to make on the spot, reasonably healthy and endlessly flexible. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/meet-lovers-maya500.jpg\" alt=\"meet lovers maya crepe\" title=\"meet lovers maya crepe\" width=\"500\" height=\"334\" class=\"alignnone size-full wp-image-7623\">\u003cbr>\n\u003cem>Meet Lover's Maya Crepe\u003c/em>\u003c/p>\n\u003cp>Unlike other Tweeting food carts, \u003ca href=\"http://twitter.com/creperieSG\">Creperie Saint Germain\u003c/a> doesn't roam around. By parking in a parking lot, rather than on a street corner, the owners avoided the high sidewalk-permit fees charged by the city for legal food carts. Instead, they negotiate a monthly rent with the owners of the parking lot, pretty much as if their tidy blue-and-white wagon was a stretch Hummer in need of a double-wide space with a view. The only drawback right now is a complete lack of seating, making eating a crepe here strictly a stand-up affair. But isn't clutching a crepe in one hand and a napkin in the other a small price to pay for curbside Nutella at 3am?\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://creperiesaintgermain.com/\">Creperie Saint Germain\u003c/a>\u003cbr>\n546 Howard St at 2nd Street\u003cbr>\nSan Francisco, CA 94105\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=546+Howard+Street+San+Francisco+CA+94105&ie=UTF8&t=h&hq=&hnear=546+Howard+St,+San+Francisco,+California+94105&ll=37.788505,-122.397351&spn=0.011345,0.013905&z=16&iwloc=r0\">Map\u003c/a>\u003cbr>\n(415) 706-9733\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/creperieSG\">@creperieSG\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"meta": {
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"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
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"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/californiareport",
"meta": {
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"source": "kqed",
"order": 8
},
"link": "/californiareport",
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"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
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}
},
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"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
"city-arts": {
"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": {
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
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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": {
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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": {
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"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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"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",
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"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
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"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",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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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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"here-and-now": {
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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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},
"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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"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.",
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"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",
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"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",
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"order": 15
},
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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",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"order": 18
},
"link": "/podcasts/jerrybrown",
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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/",
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"source": "npr"
},
"link": "/radio/program/latino-usa",
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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)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"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",
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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": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"rss": "https://feeds.npr.org/510360/podcast.xml"
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