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"disqusTitle": "Saul's Seltzer Saga - Save The Deli",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/sauls-seltzer300.jpg\" alt=\"sauls seltzer\" title=\"sauls seltzer\" width=\"300\" height=\"452\" class=\"alignleft size-full wp-image-7600\">If you're reading David Sax's recent book, \u003ca href=\"http://www.houghtonmifflinbooks.com/catalog/titledetail.cfm?titleNumber=1101285\">Save the Deli\u003c/a>, or follow \u003ca href=\"http://www.savethedeli.com\">his blog\u003c/a> or moan, as many do, about the general state of the Jewish delicatessen, then you know that it's a pivotal time in this most hallowed bastion of comfort food.\u003c/p>\n\u003cp>For years, locavores and vegetarians, calorie-counting suburbanites and couscous-loving Sephardim and even \u003ca href=\"http://www.myspace.com/facocktarocks\">heeb-hopping hipsters\u003c/a> have been bringing their own favorite dishes to the Jewish table. You might not know this upon stepping into a deli, where piles of salty, fatty meat and schmaltz in the chopped liver and never-ending free pickles every day of the year define good eating. It's supposed to be a carefree zone where all the generations and sects can enjoy some chicken soup in relative peace.\u003c/p>\n\u003cp>Leave it to Karen Adelman and Peter Levitt in Berkeley to begin shaking up this world a bit. As the owners and hands-on managers of \u003ca href=\"http://saulsdeli.com/\">Saul's\u003c/a>, these two widely read, passionately opinionated individuals are working hard to keep Jewish delis vibrant, relevant and delicious far into the 21st century. From adding Mediterranean mezzes to offering locally grown, locally made pickles, they're crafting a new sensibility for an old institution. \u003c/p>\n\u003cp>A multicultural, sustainable deli might seem like a quixotic pursuit, as many would argue that we should leave well enough alone. Any real and authentic Jewish deli doesn't need to concern itself with all this modern fancifying. But if you're a deli owner and you see your customers coming into your dining room less and less often -– how many pastrami sandwiches does one person eat these days? -- you realize that things need to change to keep going.\u003cbr clear=\"all\">\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/sauls-pickles500.jpg\" alt=\"sauls pickles\" title=\"sauls pickles\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-7601\">\u003c/p>\n\u003cp>Of course, ideals do have a way of bumping up against reality. Let's take the last thing on the menu, that list of drinks at the end of the page. Such a minor thing, no? \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Well, as it turns out, simple it most definitely is not.\u003c/p>\n\u003cp>For diners, drinks are usually just an afterthought. For green-minded business owners, though, the environmental costs of transporting flavored water, the impact of corn syrup and artificial sweeteners in our communities, and the waste of thousands upon thousands of empty cans and glass cannot be ignored. If you're somewhat concerned, you might just put out a recycling bin and offer a few cents off on coffee poured into insulated mugs. If you're a little more committed, you might try sourcing local sodas.\u003c/p>\n\u003cp>But if you're Karen and Peter, you have a much, much longer road to travel. You begin by studying the history of sodas and the science of bubbles. Along the way, you learn about the monopolistic technologies of multinational food corporations. You connect the dots between individual soda jerks, creative spirit and community values. You daydream down a short detour, one that takes you past designs for a working seltzer tap at each and every booth. You decide to compromise, backtracking to install a central seltzer dispenser. You call up a beer tap specialist to design a brand-new beverage system for you. You track down stronger fittings that can hold up to the pressure of C02. You convince colleagues that going back in time 60 years to revive obsolete tastes and technology will be a good thing for the business. You train special \"seltzer baristas\" to use the finicky machine with its nonstandard formulations. You develop recipe after recipe from scratch. (Cream Soda #8, you think, seems especially promising.) Then, years later, you launch your own house-made seltzers and, in a moment of unrestrained ambition, you decide to stop selling bottled, commercial sodas entirely. Even Dr. Brown's. Yes, even the Black Cherry and Cel-Ray.\u003c/p>\n\u003cp>And it's still not done. Now, you smile politely at your customers' dismay when they can no longer grab a can of soda with their take-out lunch and nod synpathetically at those most earnest of drinkers, the Diet Coke loyalists. You accept losing thousands of dollars in beverage sales. At the same time, you account for higher food costs because your drink bases, made from real fruit, are good for only four hours. You create and hope that your customers will enjoy the special syrups that taste slightly different day to day in flavors that come and go with the seasons. \u003c/p>\n\u003cp>You stand back and imagine a dining room full of people sipping sodas made by friends and neighbors from fresh fruit and whole spices.\u003c/p>\n\u003cp>You win some -- these sodas are phenomenal and you're proud and ecstatic, if a bit exhausted. They more than make up for past battles lost. There's still that ongoing campaign to source enough briskets from grass-fed cattle to feed your hungry customers. And let's not forget the recent Pickle Squirmish, when you tried charging for kosher dills -- in a deli! -- and took a fatal stab at explaining the seasonality of cucumbers. \u003c/p>\n\u003cp>Yes, one step at a time, one step at a time.\u003c/p>\n\u003cp>For now, you're happy to offer a taste of history: the sweet satisfaction and elusive effervescence of \u003ca href=\"http://saulsdeli.com/deli/housemade-soda-syrups/\">\u003cstrong>real seltzer flavored with homemade syrups\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/sauls-rugelah500.jpg\" alt=\"sauls rugelah\" title=\"sauls rugelah\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-7602\">\u003c/p>\n\u003cp>\u003cstrong>Save the Deli: In Search of Perfect Pastrami, Crusty Rye and the Heart of the Jewish Delicatessen\u003c/strong>\u003cbr>\nBy David Sax (Houghton Mifflin Harcourt, 2009)\u003cbr>\nSax's campaign to save the deli, as one mom-and-pop sandwich shop after another closes, brings him to the Bay Area this week. Stop by and meet him at Saul's this Saturday afternoon or at Book Passage on Monday at the Ferry Building. Listen to him read from his new book and then ask him for yourself: which city makes the best pastrami and why do we have to drink egg creams so fast and, yes, that most important question, what is the future of the Jewish delicatessen? \u003c/p>\n\u003cp>\u003cstrong>Saturday, October 24, 2009\u003c/strong>\u003cbr>\n4:00 pm\u003cbr>\n\u003ca href=\"http://saulsdeli.com/\">Saul's Restaurant and Deli\u003c/a>\u003cbr>\n1475 Shattuck Ave Berkeley, CA 94709\u003cbr>\n(510) 848-3354\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?hl=en&client=safari&q=map+saul's+Berkeley,+CA+94709&ie=UTF8&hq=saul's&hnear=Berkeley,+CA+94709&z=16&iwloc=A\">Map\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Monday, October 26, 2009\u003c/strong>\u003cbr>\n6:00 pm\u003cbr>\n\u003ca href=\"http://www.bookpassage.com/content.php?id=17\">Book Passage\u003c/a>\u003cbr>\n1 Ferry Building, #42\u003cbr>\nSan Francisco, CA 94111\u003cbr>\n(415) 835-1020\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=ferry+building+san+francisco&sll=37.880719,-122.26893&sspn=0.014955,0.013797&ie=UTF8&hq=ferry+building&hnear=San+Francisco,+CA&ll=37.771529,-122.400055&spn=0.232846,0.220757&z=12&iwloc=A\">Map\u003c/a>\u003c/p>\n\n",
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"excerpt": "Leave it to Karen Peterman and Peter Levitt in Berkeley to begin shaking things up. As the owners and very hands-on managers of \u003ca href=\"http://saulsdeli.com/\">Saul's\u003c/a>, these two widely read, passionately opinionated individuals are working hard to keep Jewish delis vibrant and relevant and delicious in the 21st century. ",
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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/sauls-seltzer300.jpg\" alt=\"sauls seltzer\" title=\"sauls seltzer\" width=\"300\" height=\"452\" class=\"alignleft size-full wp-image-7600\">If you're reading David Sax's recent book, \u003ca href=\"http://www.houghtonmifflinbooks.com/catalog/titledetail.cfm?titleNumber=1101285\">Save the Deli\u003c/a>, or follow \u003ca href=\"http://www.savethedeli.com\">his blog\u003c/a> or moan, as many do, about the general state of the Jewish delicatessen, then you know that it's a pivotal time in this most hallowed bastion of comfort food.\u003c/p>\n\u003cp>For years, locavores and vegetarians, calorie-counting suburbanites and couscous-loving Sephardim and even \u003ca href=\"http://www.myspace.com/facocktarocks\">heeb-hopping hipsters\u003c/a> have been bringing their own favorite dishes to the Jewish table. You might not know this upon stepping into a deli, where piles of salty, fatty meat and schmaltz in the chopped liver and never-ending free pickles every day of the year define good eating. It's supposed to be a carefree zone where all the generations and sects can enjoy some chicken soup in relative peace.\u003c/p>\n\u003cp>Leave it to Karen Adelman and Peter Levitt in Berkeley to begin shaking up this world a bit. As the owners and hands-on managers of \u003ca href=\"http://saulsdeli.com/\">Saul's\u003c/a>, these two widely read, passionately opinionated individuals are working hard to keep Jewish delis vibrant, relevant and delicious far into the 21st century. From adding Mediterranean mezzes to offering locally grown, locally made pickles, they're crafting a new sensibility for an old institution. \u003c/p>\n\u003cp>A multicultural, sustainable deli might seem like a quixotic pursuit, as many would argue that we should leave well enough alone. Any real and authentic Jewish deli doesn't need to concern itself with all this modern fancifying. But if you're a deli owner and you see your customers coming into your dining room less and less often -– how many pastrami sandwiches does one person eat these days? -- you realize that things need to change to keep going.\u003cbr clear=\"all\">\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/sauls-pickles500.jpg\" alt=\"sauls pickles\" title=\"sauls pickles\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-7601\">\u003c/p>\n\u003cp>Of course, ideals do have a way of bumping up against reality. Let's take the last thing on the menu, that list of drinks at the end of the page. Such a minor thing, no? \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Well, as it turns out, simple it most definitely is not.\u003c/p>\n\u003cp>For diners, drinks are usually just an afterthought. For green-minded business owners, though, the environmental costs of transporting flavored water, the impact of corn syrup and artificial sweeteners in our communities, and the waste of thousands upon thousands of empty cans and glass cannot be ignored. If you're somewhat concerned, you might just put out a recycling bin and offer a few cents off on coffee poured into insulated mugs. If you're a little more committed, you might try sourcing local sodas.\u003c/p>\n\u003cp>But if you're Karen and Peter, you have a much, much longer road to travel. You begin by studying the history of sodas and the science of bubbles. Along the way, you learn about the monopolistic technologies of multinational food corporations. You connect the dots between individual soda jerks, creative spirit and community values. You daydream down a short detour, one that takes you past designs for a working seltzer tap at each and every booth. You decide to compromise, backtracking to install a central seltzer dispenser. You call up a beer tap specialist to design a brand-new beverage system for you. You track down stronger fittings that can hold up to the pressure of C02. You convince colleagues that going back in time 60 years to revive obsolete tastes and technology will be a good thing for the business. You train special \"seltzer baristas\" to use the finicky machine with its nonstandard formulations. You develop recipe after recipe from scratch. (Cream Soda #8, you think, seems especially promising.) Then, years later, you launch your own house-made seltzers and, in a moment of unrestrained ambition, you decide to stop selling bottled, commercial sodas entirely. Even Dr. Brown's. Yes, even the Black Cherry and Cel-Ray.\u003c/p>\n\u003cp>And it's still not done. Now, you smile politely at your customers' dismay when they can no longer grab a can of soda with their take-out lunch and nod synpathetically at those most earnest of drinkers, the Diet Coke loyalists. You accept losing thousands of dollars in beverage sales. At the same time, you account for higher food costs because your drink bases, made from real fruit, are good for only four hours. You create and hope that your customers will enjoy the special syrups that taste slightly different day to day in flavors that come and go with the seasons. \u003c/p>\n\u003cp>You stand back and imagine a dining room full of people sipping sodas made by friends and neighbors from fresh fruit and whole spices.\u003c/p>\n\u003cp>You win some -- these sodas are phenomenal and you're proud and ecstatic, if a bit exhausted. They more than make up for past battles lost. There's still that ongoing campaign to source enough briskets from grass-fed cattle to feed your hungry customers. And let's not forget the recent Pickle Squirmish, when you tried charging for kosher dills -- in a deli! -- and took a fatal stab at explaining the seasonality of cucumbers. \u003c/p>\n\u003cp>Yes, one step at a time, one step at a time.\u003c/p>\n\u003cp>For now, you're happy to offer a taste of history: the sweet satisfaction and elusive effervescence of \u003ca href=\"http://saulsdeli.com/deli/housemade-soda-syrups/\">\u003cstrong>real seltzer flavored with homemade syrups\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/sauls-rugelah500.jpg\" alt=\"sauls rugelah\" title=\"sauls rugelah\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-7602\">\u003c/p>\n\u003cp>\u003cstrong>Save the Deli: In Search of Perfect Pastrami, Crusty Rye and the Heart of the Jewish Delicatessen\u003c/strong>\u003cbr>\nBy David Sax (Houghton Mifflin Harcourt, 2009)\u003cbr>\nSax's campaign to save the deli, as one mom-and-pop sandwich shop after another closes, brings him to the Bay Area this week. Stop by and meet him at Saul's this Saturday afternoon or at Book Passage on Monday at the Ferry Building. Listen to him read from his new book and then ask him for yourself: which city makes the best pastrami and why do we have to drink egg creams so fast and, yes, that most important question, what is the future of the Jewish delicatessen? \u003c/p>\n\u003cp>\u003cstrong>Saturday, October 24, 2009\u003c/strong>\u003cbr>\n4:00 pm\u003cbr>\n\u003ca href=\"http://saulsdeli.com/\">Saul's Restaurant and Deli\u003c/a>\u003cbr>\n1475 Shattuck Ave Berkeley, CA 94709\u003cbr>\n(510) 848-3354\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?hl=en&client=safari&q=map+saul's+Berkeley,+CA+94709&ie=UTF8&hq=saul's&hnear=Berkeley,+CA+94709&z=16&iwloc=A\">Map\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Monday, October 26, 2009\u003c/strong>\u003cbr>\n6:00 pm\u003cbr>\n\u003ca href=\"http://www.bookpassage.com/content.php?id=17\">Book Passage\u003c/a>\u003cbr>\n1 Ferry Building, #42\u003cbr>\nSan Francisco, CA 94111\u003cbr>\n(415) 835-1020\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=ferry+building+san+francisco&sll=37.880719,-122.26893&sspn=0.014955,0.013797&ie=UTF8&hq=ferry+building&hnear=San+Francisco,+CA&ll=37.771529,-122.400055&spn=0.232846,0.220757&z=12&iwloc=A\">Map\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Lunch Hour",
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"content": "\u003cp>A few years ago, I worked at a law firm in the Financial District. Sometimes, I'd bring my lunch from home -- typically a sandwich or some leftover pasta, invariably an uninviting shade of its dinner-time self. More often than not though, I'd pick up food from the one of the delis, steam table salad bars, or assorted take-out spots studding the blocks winding around the 30-story office building where I worked. Save for the occasional hike up the hill to Chinatown or Ferry Building sojourn, by and large, this micro-community of eats was it for me. There was a \u003ca href=\"http://www.sfsoupco.com/\">San Francisco Soup Company\u003c/a> outpost next to the lobby. I frequently enjoyed the chicken tortilla soup, usually in a bread bowl. There was a sandwich shop clinging to the other side of the building. I liked how the owner sliced avocados for my turkey sandwich: he popped out the pit, made six swift incisions, and fanned the contents out like waves along the expanse of a split dutch crunch roll caked in mayo. Then, both above and below layers of tomato, red onion, lettuce, and halved banana peppers, he carefully folded sheets of watery turkey so no errant bits flapped over the sides. The cross-section was beautiful, like stained glass, quite \u003ca href=\"http://scanwiches.com/\">Scanwich\u003c/a>-worthy. The sandwich, of course, tasted like most you get downtown for $5.25. I tried many others, and while a few slightly farther-flung establishments stood out for their fresh-carved leg meat, decent tomatoes, free cups of coleslaw, and the like, I went there again and again -- because I appreciated how the man sliced avocados, because the price was right, and, most importantly, because I could leave my desk, zip down the elevator, get a football-sized sub, and slip back into the confines of my closet-like office before a YouTube clip finished buffering.\u003c/p>\n\u003cp>There were also the self-service salad bars: piles of faux-fancy greens and their common accoutrements -- bacon bits, squishy cherry tomatoes, pre-packaged croutons, and drippy canned beans -- alongside lamp-warmed tubs of sorry-looked ravioli bathed in thin sauce, dried-out roasts, and other lackluster entrees, bacteria-friendly, all conveniently sold by the ounce. Despite my reoccurring health concerns, these places terrorized my wallet more often than my digestive tract. I'd go, stack a few deceptively heavy items in a plastic container, add a tuft or two of lettuce, grab a roll, and head over to the weigh station, where the listless cashier would declare, to my shock and horror, that I now owed upwards of $10 to the awful enterprise's greedy proprietor, money I could have put towards three days' worth of decent bread and cheese -- plus a few cold cans of beer after work.\u003c/p>\n\u003cp>Office workers are captive diners. Since people will pay more for convenient bad food in the middle of the day, lunch spots charged with feeding the downtown drones know their registers will ring regardless of how good their wares are. For every self-described foodie frantically mining for diamonds in the roughest of roughs, there are a dozen people who, at least for an hour or so, don't care.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/lees500.jpg\" alt=\"Lees Deli\" title=\"Lees Deli\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-6805\">\u003cbr>\n\u003cem>A Lee's Deli. Photo by Aimee Shapiro\u003c/em>\u003c/p>\n\u003cp>I once found bugs of indeterminable type floating in a huge styrofoam cylinder of wonton soup from \u003ca href=\"http://www.leesdeli.com/\">Lee's\u003c/a>, that ubiquitous chain of dirty delis with the heinous red signs and peanut butter sandwiches for $2.75. After pouring the half-gallon of buggy broth down the drain and rinsing out my mouth with diet Dr. Pepper, I telephoned the more seasoned co-worker who'd recommended I try the joint in the first place. She screeched over the phone: \"Dude, you're not supposed to get the soup!\" She emailed a few minutes later to say the salad bar was off-limits too -- I could go only for sandwiches, and just specific ones at that: Nothing involving meat, fish, or eggs rendered into salad form; nothing served hot. Another time, I ordered two slices of mushroom pizza from a weird cafe around the corner offering nearly every sort of lunch-like dish an unimaginative person might ponder gobbling. The guy behind the counter -- definitely not a pizzaiolo -- slipped the skinny, grease-mottled triangles into a to-go box of flat-screen proportions adorned with the visage of a portly, mustachioed man in a floppy chef's hat. One of the partners stood next to me on the elevator back up, and I, a little embarrassed, sweating profusely from the heat emanating off the gigantic pizza box, could have sworn he was smirking. The head partner at this firm was a older man on the brink of retirement. On my second day of work, his secretary pulled me aside in the hallway and whispered that he hated the smell of other people's food -- if I wanted to eat anything with a remotely pervasive odor at my desk, I'd need to be careful and keep the door closed so as not to incite his wrath. The head partner and I never actually spoke, but once I turned the corner of our shared hallway too quickly and almost ran into him -- holding in two hands a plastic bag sticky with fish sauce oozing from a carton of Thai noodles wrapped inside. He must have been in a hurry because he merely grunted and shook his head briskly before clomping off.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The morning I planned to write this blog, I woke up with a sore throat and the sniffles. I took the day off work. While I no longer toil in the upper reaches of a downtown office building, it felt disingenuous to write about eating at work when I was actually in bed, re-watching \u003ca href=\"http://www.imdb.com/title/tt0100150/\">\"Miller's Crossing,\"\u003c/a> scooping peach sorbet right out of the container. I started thinking about foods we eat when we're fighting a cold. Some people don't eat at all; others eat more than usual, seeking out remedies via sustenance in the form of garlic, citrus, dark mineral-rich greens, and bright red berries.\u003c/p>\n\u003cp>Like many, I crave soup when I'm ill, particularly those of a brutally spicy ilk. Until the restaurant churlishly (and curiously) tried to cut costs by halving the size of its soup containers, I was a big fan of \u003ca href=\"http://spicy-bite.com/\">Spicy Bite\u003c/a>'s Indo-Chinese hot-and-sour, a fusion-y concoction \u003ca href=\"http://en.wikipedia.org/wiki/L._E._Leone\">L. E. Leone\u003c/a> once deemed \"the spiciest, zaniest, most medicinal, and most maddeningly delicious bowl of soup ever.\" Most recently, I've sought out the Lao-style chicken soup from East Oakland's \u003ca href=\"http://www.yelp.com/biz/green-papaya-deli-oakland\">Green Papaya Deli\u003c/a>. The stock for this magnificent soup may have been leeched from the house-sized chicken in \u003ca href=\"http://www.amazon.com/Georges-Marvelous-Medicine-Roald-Dahl/dp/0141301112\">\"George's Marvelous Medicine\"\u003c/a> -- rich and wholly enveloping, as if a free-range fowl's most sparkling, soulful essence could be poured forth, pumped up through \u003ca href=\"http://guitargeek.com/rigview/223/\">J. Mascis' wall of amps\u003c/a>, and compressed down again to pool impatiently within the confines of an 8 oz. bowl. It arrives speckled with thin-sliced green onions and bony bits of bird floating throughout, shot through with enough lime to bring a sour yet warm catch to the back of the throat -- a wrecking ball for the curtains of mucus in your chest and the helmet of ache encircling your head. Of course, if you're well enough to take BART to Oakland in search of soup, you're probably well enough to go to work and get paid to sip a lesser tonic and nap under the desk.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/sentinel500.jpg\" alt=\"The Sentinel\" title=\"The Sentinel\" width=\"500\" height=\"331\" class=\"alignnone size-full wp-image-6807\">\u003cbr>\n\u003cem>The Sentinel. Photo by Aimee Shapiro\u003c/em> \u003c/p>\n\u003cp>When we're home sick, we're comforted by routine -- making smoothies, taking baths, chugging whiskey, and getting soup delivered. When we make it to work, we're governed by habit too. Apart from the way we like our avocados sliced, how we spend our lunch hour says a lot about our priorities. I've gone out of my way for \u003ca href=\"http://www.thesentinelsf.com/\">The Sentinel\u003c/a>'s delicious chickpea sandwich, but I'm too lazy and otherwise preoccupied to make a habit of it. Some people like to get together for lunch, to sit outside, eat something nice, and momentarily forget all about fuzzy computer screens and conference calls. Addicted to Facebook, others grab whatever's most convenient and haul it back to the office to spill over the computer keyboard. Some people run errands on their breaks because they know they won't have time after work. I used to religiously play basketball at the Y.M.C.A. during lunch. I'd leave at 11:45 a.m. and rush back by 1:20 p.m., still damp from the shower, wondering, almost on a daily basis, whether or not anyone important might have noticed my lengthy absence. Most days, I'd enter the lobby slowly, glancing around furtively, ready to fake a hobble should a supervising attorney approach and ask where I'd been for so long. Thankfully, I never had to stoop so low. I lived in a state of heightened anxiety, but at least the food was free. Yes, that's right -- the food was free. About halfway through my tour of duty at this office, I learned why no one ever seemed to actually eat lunch until after two. Every day, in at least two or three conference rooms spread out across three floors, groups of lawyers gathered for midday meetings. Lunch was inevitably served -- usually Chinese or catered deli sandwiches. When the meetings let out, the leftovers were supposed to be ferried to one of three main kitchens where they'd be divvied up by employees who happened to be passing through. In reality, however, receptionists with favored perspectives would send out curt email bulletins to a select group of staffers once the conference room doors had been flung open and the parade of suits had disappeared. In that short window of time -- after the lawyers had left, before an administrative assistant could arrive with a cart -- scavengers would descend. Once I learned this, I wheedled my way on to the list and made the next evolutionary leap -- from scrounging leftovers, to lazily buying takeout, to finally, gloriously, sustaining myself on food I did not pay for. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>And then I quit.\u003c/p>\n\n",
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"excerpt": "Office workers are captive diners. Since people will pay more for convenient bad food in the middle of the day, lunch spots charged with feeding the downtown drones know their registers will ring regardless of how good their wares are. For every self-described foodie frantically mining for diamonds in the roughest of roughs, there are a dozen people who, at least for an hour or so, don't care.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>A few years ago, I worked at a law firm in the Financial District. Sometimes, I'd bring my lunch from home -- typically a sandwich or some leftover pasta, invariably an uninviting shade of its dinner-time self. More often than not though, I'd pick up food from the one of the delis, steam table salad bars, or assorted take-out spots studding the blocks winding around the 30-story office building where I worked. Save for the occasional hike up the hill to Chinatown or Ferry Building sojourn, by and large, this micro-community of eats was it for me. There was a \u003ca href=\"http://www.sfsoupco.com/\">San Francisco Soup Company\u003c/a> outpost next to the lobby. I frequently enjoyed the chicken tortilla soup, usually in a bread bowl. There was a sandwich shop clinging to the other side of the building. I liked how the owner sliced avocados for my turkey sandwich: he popped out the pit, made six swift incisions, and fanned the contents out like waves along the expanse of a split dutch crunch roll caked in mayo. Then, both above and below layers of tomato, red onion, lettuce, and halved banana peppers, he carefully folded sheets of watery turkey so no errant bits flapped over the sides. The cross-section was beautiful, like stained glass, quite \u003ca href=\"http://scanwiches.com/\">Scanwich\u003c/a>-worthy. The sandwich, of course, tasted like most you get downtown for $5.25. I tried many others, and while a few slightly farther-flung establishments stood out for their fresh-carved leg meat, decent tomatoes, free cups of coleslaw, and the like, I went there again and again -- because I appreciated how the man sliced avocados, because the price was right, and, most importantly, because I could leave my desk, zip down the elevator, get a football-sized sub, and slip back into the confines of my closet-like office before a YouTube clip finished buffering.\u003c/p>\n\u003cp>There were also the self-service salad bars: piles of faux-fancy greens and their common accoutrements -- bacon bits, squishy cherry tomatoes, pre-packaged croutons, and drippy canned beans -- alongside lamp-warmed tubs of sorry-looked ravioli bathed in thin sauce, dried-out roasts, and other lackluster entrees, bacteria-friendly, all conveniently sold by the ounce. Despite my reoccurring health concerns, these places terrorized my wallet more often than my digestive tract. I'd go, stack a few deceptively heavy items in a plastic container, add a tuft or two of lettuce, grab a roll, and head over to the weigh station, where the listless cashier would declare, to my shock and horror, that I now owed upwards of $10 to the awful enterprise's greedy proprietor, money I could have put towards three days' worth of decent bread and cheese -- plus a few cold cans of beer after work.\u003c/p>\n\u003cp>Office workers are captive diners. Since people will pay more for convenient bad food in the middle of the day, lunch spots charged with feeding the downtown drones know their registers will ring regardless of how good their wares are. For every self-described foodie frantically mining for diamonds in the roughest of roughs, there are a dozen people who, at least for an hour or so, don't care.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/lees500.jpg\" alt=\"Lees Deli\" title=\"Lees Deli\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-6805\">\u003cbr>\n\u003cem>A Lee's Deli. Photo by Aimee Shapiro\u003c/em>\u003c/p>\n\u003cp>I once found bugs of indeterminable type floating in a huge styrofoam cylinder of wonton soup from \u003ca href=\"http://www.leesdeli.com/\">Lee's\u003c/a>, that ubiquitous chain of dirty delis with the heinous red signs and peanut butter sandwiches for $2.75. After pouring the half-gallon of buggy broth down the drain and rinsing out my mouth with diet Dr. Pepper, I telephoned the more seasoned co-worker who'd recommended I try the joint in the first place. She screeched over the phone: \"Dude, you're not supposed to get the soup!\" She emailed a few minutes later to say the salad bar was off-limits too -- I could go only for sandwiches, and just specific ones at that: Nothing involving meat, fish, or eggs rendered into salad form; nothing served hot. Another time, I ordered two slices of mushroom pizza from a weird cafe around the corner offering nearly every sort of lunch-like dish an unimaginative person might ponder gobbling. The guy behind the counter -- definitely not a pizzaiolo -- slipped the skinny, grease-mottled triangles into a to-go box of flat-screen proportions adorned with the visage of a portly, mustachioed man in a floppy chef's hat. One of the partners stood next to me on the elevator back up, and I, a little embarrassed, sweating profusely from the heat emanating off the gigantic pizza box, could have sworn he was smirking. The head partner at this firm was a older man on the brink of retirement. On my second day of work, his secretary pulled me aside in the hallway and whispered that he hated the smell of other people's food -- if I wanted to eat anything with a remotely pervasive odor at my desk, I'd need to be careful and keep the door closed so as not to incite his wrath. The head partner and I never actually spoke, but once I turned the corner of our shared hallway too quickly and almost ran into him -- holding in two hands a plastic bag sticky with fish sauce oozing from a carton of Thai noodles wrapped inside. He must have been in a hurry because he merely grunted and shook his head briskly before clomping off.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The morning I planned to write this blog, I woke up with a sore throat and the sniffles. I took the day off work. While I no longer toil in the upper reaches of a downtown office building, it felt disingenuous to write about eating at work when I was actually in bed, re-watching \u003ca href=\"http://www.imdb.com/title/tt0100150/\">\"Miller's Crossing,\"\u003c/a> scooping peach sorbet right out of the container. I started thinking about foods we eat when we're fighting a cold. Some people don't eat at all; others eat more than usual, seeking out remedies via sustenance in the form of garlic, citrus, dark mineral-rich greens, and bright red berries.\u003c/p>\n\u003cp>Like many, I crave soup when I'm ill, particularly those of a brutally spicy ilk. Until the restaurant churlishly (and curiously) tried to cut costs by halving the size of its soup containers, I was a big fan of \u003ca href=\"http://spicy-bite.com/\">Spicy Bite\u003c/a>'s Indo-Chinese hot-and-sour, a fusion-y concoction \u003ca href=\"http://en.wikipedia.org/wiki/L._E._Leone\">L. E. Leone\u003c/a> once deemed \"the spiciest, zaniest, most medicinal, and most maddeningly delicious bowl of soup ever.\" Most recently, I've sought out the Lao-style chicken soup from East Oakland's \u003ca href=\"http://www.yelp.com/biz/green-papaya-deli-oakland\">Green Papaya Deli\u003c/a>. The stock for this magnificent soup may have been leeched from the house-sized chicken in \u003ca href=\"http://www.amazon.com/Georges-Marvelous-Medicine-Roald-Dahl/dp/0141301112\">\"George's Marvelous Medicine\"\u003c/a> -- rich and wholly enveloping, as if a free-range fowl's most sparkling, soulful essence could be poured forth, pumped up through \u003ca href=\"http://guitargeek.com/rigview/223/\">J. Mascis' wall of amps\u003c/a>, and compressed down again to pool impatiently within the confines of an 8 oz. bowl. It arrives speckled with thin-sliced green onions and bony bits of bird floating throughout, shot through with enough lime to bring a sour yet warm catch to the back of the throat -- a wrecking ball for the curtains of mucus in your chest and the helmet of ache encircling your head. Of course, if you're well enough to take BART to Oakland in search of soup, you're probably well enough to go to work and get paid to sip a lesser tonic and nap under the desk.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/09/sentinel500.jpg\" alt=\"The Sentinel\" title=\"The Sentinel\" width=\"500\" height=\"331\" class=\"alignnone size-full wp-image-6807\">\u003cbr>\n\u003cem>The Sentinel. Photo by Aimee Shapiro\u003c/em> \u003c/p>\n\u003cp>When we're home sick, we're comforted by routine -- making smoothies, taking baths, chugging whiskey, and getting soup delivered. When we make it to work, we're governed by habit too. Apart from the way we like our avocados sliced, how we spend our lunch hour says a lot about our priorities. I've gone out of my way for \u003ca href=\"http://www.thesentinelsf.com/\">The Sentinel\u003c/a>'s delicious chickpea sandwich, but I'm too lazy and otherwise preoccupied to make a habit of it. Some people like to get together for lunch, to sit outside, eat something nice, and momentarily forget all about fuzzy computer screens and conference calls. Addicted to Facebook, others grab whatever's most convenient and haul it back to the office to spill over the computer keyboard. Some people run errands on their breaks because they know they won't have time after work. I used to religiously play basketball at the Y.M.C.A. during lunch. I'd leave at 11:45 a.m. and rush back by 1:20 p.m., still damp from the shower, wondering, almost on a daily basis, whether or not anyone important might have noticed my lengthy absence. Most days, I'd enter the lobby slowly, glancing around furtively, ready to fake a hobble should a supervising attorney approach and ask where I'd been for so long. Thankfully, I never had to stoop so low. I lived in a state of heightened anxiety, but at least the food was free. Yes, that's right -- the food was free. About halfway through my tour of duty at this office, I learned why no one ever seemed to actually eat lunch until after two. Every day, in at least two or three conference rooms spread out across three floors, groups of lawyers gathered for midday meetings. Lunch was inevitably served -- usually Chinese or catered deli sandwiches. When the meetings let out, the leftovers were supposed to be ferried to one of three main kitchens where they'd be divvied up by employees who happened to be passing through. In reality, however, receptionists with favored perspectives would send out curt email bulletins to a select group of staffers once the conference room doors had been flung open and the parade of suits had disappeared. In that short window of time -- after the lawyers had left, before an administrative assistant could arrive with a cart -- scavengers would descend. Once I learned this, I wheedled my way on to the list and made the next evolutionary leap -- from scrounging leftovers, to lazily buying takeout, to finally, gloriously, sustaining myself on food I did not pay for. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Eat Real Festival ",
"title": "Eat Real Festival ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Wandering the unfamiliar, blandly mall-like environs of Jack London Square, a kind of mini-Emeryville, only with space, better taste, and a harbor view, you might have wondered where all the food-seeking hipsters were. It was Friday night, after all, the opening of Oakland's \u003ca href=\"http://eatrealfest.org\">Eat Real Festival\u003c/a>, yet there was no waft of organic pork carnitas, no compostable spoons littering the ground. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/drinkrealbeer500.jpg\" alt=\"drink real beer\" title=\"drink real beer\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-6476\">\u003c/p>\n\u003cp>But wait, what's in the hand of that guy strolling by? Was it a Mason jar filled with \u003ca href=\"http://www.21st-amendment.com/\">watermelon wheat beer\u003c/a>? And was that the Soviet-red logo for \u003ca href=\"http://www.ritualroasters.com/\">Ritual Roasters\u003c/a> coffee, painted on the side of a bike trailer peddling (by pedaling) a load of high-octane iced coffee? Hay bales for seats, toddlers clutching ice-cream cones while Mom and Dad downed a brew: this was definitely the place. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/ritualcoffeebike500.jpg\" alt=\"ritual coffee bike\" title=\"ritual coffee bike\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-6473\"> \u003c/p>\n\u003cp>Friday's unseasonally balmy night (\"Earthquake weather,\" nodded numerous passerby sagely, but that didn't seem to stop them from promenading along the waterfront, lemon-shiso sorbet dripping down their chins) made a perfect soft opening for the festival, which began with an open-air beer tasting ($25 for your own festival-logo'd glass drinking jar plus 8 tickets for filling it up, or $7 for a single serve) and ice-cream social. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Some real food to go with the beer would have been nice, but that would have to wait until the real crowds arrived on Saturday and Sunday. In the interim, then, there was the rare chance to sample and buy ice cream and sorbet from a dozen local makers with barely a line to be seen. Scream, Ici, Bi-Rite Creamery, Straus Ice Cream, Fenton's, Ceci, and more were scooping flavors ranging from pomegranate (Fenton's) to beet-lemon (Scream, and surprisingly good--like frozen borscht, in the tastiest possible way). \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/iciicecream500.jpg\" alt=\"ici ice cream\" title=\"ici ice cream\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-6475\">\u003c/p>\n\u003cp>There was an open-air game of Edible Pursuit (who knew the popsicle was invented in Oakland?), a highly competitive canning contest (dubbed, of course, \u003cem>Yes I Can\u003c/em>), live jazz and a whole lot of happy cone-licking kids. \u003c/p>\n\u003cp>Saturday, of course, was a lot busier, but the vibe stayed mellow. There was all that beer, for starters, and plenty of port-a-potties, and a lot of space to sprawl, wander, and lie out on the grass and watch the sailboats breeze by. You could check out the greywater recycling system set up by the crew at Aquaponics, watch cooking demonstrations, stroll through the expansive indoor marketplace to chat up farmers and artisanal jam-makers, or just go get more beer. \u003c/p>\n\u003cp>Or, if you wanted to eat, you could stand in line. It's inevitable, at events like this that are all about the food, that the main activity ends up being waiting in line. The lines weren't too bad, actually, but they moved slowly. \u003c/p>\n\u003cp>Very slowly. Watching four guys put together one plate at \u003ca href=\"http://www.jimnnicks.com/\">Jim and Nick's\u003c/a>--one massaging the shredded pork into a ball and put it on the bun, one scooping the pimento cheese, another putting on the pickles and saltines, and a fourth chatting up whichever cute girl was handing over her money, I did a little minutes-per-plate x people-in-line math, and gave up, even though I was longing to try a plate made by a bunch of Southern barbecue guys who had driven their rig all the way from Alabama to crash the event and show the West Coast how to bbq. \u003c/p>\n\u003cp>The trick, I realized, was to pick one long line--like the one for Seoul Food's Korean tacos-- and then send your friends out on recon missions to the shorter lines, so you'd have something to eat while you waited in line for something to eat. \u003c/p>\n\u003cp>Where the recent \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/08/24/sf-street-food-fanatics-unite/\">SF Street Food Festival\u003c/a> skipped actual street food for slimmed-down restaurant eats, Eat Real did keep it real, with taco trucks, soul food ribs and the \u003ca href=\"http://twitter.com/sexysoupcart\">Sexy Soup Lady\u003c/a> in a pink apron straddling her three-wheeled soup cart. And the prices were right, too, with nothing over $5. \u003c/p>\n\u003cp>Of course, this meant was nearly everything was some culturally-inspired variation on meat and dough, all squeezed down to the size of a slider, from pulled-chicken barbecue on a bun and Korean spicy-pork tacos to pupusas and bite-sized brisket sandwiches. Finding vegetables (beyond salsa and coleslaw) took a little searching, and it helped it if you liked falafel, didn't mind patronizing the fancy-tapas truck of festival co-sponsor Whole Foods, or got there before the veggie-pie folks had sold through their entire inventory. For dessert, there was more ice cream, of course. And cupcakes!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>What it was, overall, was a fun local event, a late-summer festival that did feel very Oaklandish, mixing up $3 pupusas with $20 \"Street Food\" t-shirts. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Wandering the unfamiliar, blandly mall-like environs of Jack London Square, a kind of mini-Emeryville, only with space, better taste, and a harbor view, you might have wondered where all the food-seeking hipsters were. It was Friday night, after all, the opening of Oakland's \u003ca href=\"http://eatrealfest.org\">Eat Real Festival\u003c/a>, yet there was no waft of organic pork carnitas, no compostable spoons littering the ground. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/drinkrealbeer500.jpg\" alt=\"drink real beer\" title=\"drink real beer\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-6476\">\u003c/p>\n\u003cp>But wait, what's in the hand of that guy strolling by? Was it a Mason jar filled with \u003ca href=\"http://www.21st-amendment.com/\">watermelon wheat beer\u003c/a>? And was that the Soviet-red logo for \u003ca href=\"http://www.ritualroasters.com/\">Ritual Roasters\u003c/a> coffee, painted on the side of a bike trailer peddling (by pedaling) a load of high-octane iced coffee? Hay bales for seats, toddlers clutching ice-cream cones while Mom and Dad downed a brew: this was definitely the place. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/ritualcoffeebike500.jpg\" alt=\"ritual coffee bike\" title=\"ritual coffee bike\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-6473\"> \u003c/p>\n\u003cp>Friday's unseasonally balmy night (\"Earthquake weather,\" nodded numerous passerby sagely, but that didn't seem to stop them from promenading along the waterfront, lemon-shiso sorbet dripping down their chins) made a perfect soft opening for the festival, which began with an open-air beer tasting ($25 for your own festival-logo'd glass drinking jar plus 8 tickets for filling it up, or $7 for a single serve) and ice-cream social. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Some real food to go with the beer would have been nice, but that would have to wait until the real crowds arrived on Saturday and Sunday. In the interim, then, there was the rare chance to sample and buy ice cream and sorbet from a dozen local makers with barely a line to be seen. Scream, Ici, Bi-Rite Creamery, Straus Ice Cream, Fenton's, Ceci, and more were scooping flavors ranging from pomegranate (Fenton's) to beet-lemon (Scream, and surprisingly good--like frozen borscht, in the tastiest possible way). \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/iciicecream500.jpg\" alt=\"ici ice cream\" title=\"ici ice cream\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-6475\">\u003c/p>\n\u003cp>There was an open-air game of Edible Pursuit (who knew the popsicle was invented in Oakland?), a highly competitive canning contest (dubbed, of course, \u003cem>Yes I Can\u003c/em>), live jazz and a whole lot of happy cone-licking kids. \u003c/p>\n\u003cp>Saturday, of course, was a lot busier, but the vibe stayed mellow. There was all that beer, for starters, and plenty of port-a-potties, and a lot of space to sprawl, wander, and lie out on the grass and watch the sailboats breeze by. You could check out the greywater recycling system set up by the crew at Aquaponics, watch cooking demonstrations, stroll through the expansive indoor marketplace to chat up farmers and artisanal jam-makers, or just go get more beer. \u003c/p>\n\u003cp>Or, if you wanted to eat, you could stand in line. It's inevitable, at events like this that are all about the food, that the main activity ends up being waiting in line. The lines weren't too bad, actually, but they moved slowly. \u003c/p>\n\u003cp>Very slowly. Watching four guys put together one plate at \u003ca href=\"http://www.jimnnicks.com/\">Jim and Nick's\u003c/a>--one massaging the shredded pork into a ball and put it on the bun, one scooping the pimento cheese, another putting on the pickles and saltines, and a fourth chatting up whichever cute girl was handing over her money, I did a little minutes-per-plate x people-in-line math, and gave up, even though I was longing to try a plate made by a bunch of Southern barbecue guys who had driven their rig all the way from Alabama to crash the event and show the West Coast how to bbq. \u003c/p>\n\u003cp>The trick, I realized, was to pick one long line--like the one for Seoul Food's Korean tacos-- and then send your friends out on recon missions to the shorter lines, so you'd have something to eat while you waited in line for something to eat. \u003c/p>\n\u003cp>Where the recent \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/08/24/sf-street-food-fanatics-unite/\">SF Street Food Festival\u003c/a> skipped actual street food for slimmed-down restaurant eats, Eat Real did keep it real, with taco trucks, soul food ribs and the \u003ca href=\"http://twitter.com/sexysoupcart\">Sexy Soup Lady\u003c/a> in a pink apron straddling her three-wheeled soup cart. And the prices were right, too, with nothing over $5. \u003c/p>\n\u003cp>Of course, this meant was nearly everything was some culturally-inspired variation on meat and dough, all squeezed down to the size of a slider, from pulled-chicken barbecue on a bun and Korean spicy-pork tacos to pupusas and bite-sized brisket sandwiches. Finding vegetables (beyond salsa and coleslaw) took a little searching, and it helped it if you liked falafel, didn't mind patronizing the fancy-tapas truck of festival co-sponsor Whole Foods, or got there before the veggie-pie folks had sold through their entire inventory. For dessert, there was more ice cream, of course. And cupcakes!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>What it was, overall, was a fun local event, a late-summer festival that did feel very Oaklandish, mixing up $3 pupusas with $20 \"Street Food\" t-shirts. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Here is a photo slideshow from the \u003ca href=\"http://www.sfstreetfoodfest.com/\">San Francisco Street Food Festival 2009\u003c/a> that took place Saturday Aug 22, 2009 in the Mission District. The event was a benefit for the non-profit \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a>.\u003c/p>\n\u003cp>\u003ciframe align=\"center\" src=\"http://www.flickr.com/slideShow/index.gne?set_id=72157621999202345&\" frameborder=\"0\" width=\"500\" scrolling=\"no\" height=\"500\">\u003c/iframe>\u003c/p>\n\u003cp>\u003cem>photos by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Recap of the Event: \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/08/24/sf-street-food-fanatics-unite/\">SF Street Food Fanatics Unite\u003c/a>\u003cbr>\nLick My Spoon recaps the \u003ca href=\"http://lickmyspoon.com/sfeats/sf-street-food-scavenger-hunt/\">Street Food Scavenger Hunt\u003c/a>\u003cbr>\nListen to KQED's \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/08/21/forum-street-eats/\"> Forum program on Street Food\u003c/a> and find out about pavement cuisine resources and events.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Here is a photo slideshow from the \u003ca href=\"http://www.sfstreetfoodfest.com/\">San Francisco Street Food Festival 2009\u003c/a> that took place Saturday Aug 22, 2009 in the Mission District. The event was a benefit for the non-profit \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a>.\u003c/p>\n\u003cp>\u003ciframe align=\"center\" src=\"http://www.flickr.com/slideShow/index.gne?set_id=72157621999202345&\" frameborder=\"0\" width=\"500\" scrolling=\"no\" height=\"500\">\u003c/iframe>\u003c/p>\n\u003cp>\u003cem>photos by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Recap of the Event: \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/08/24/sf-street-food-fanatics-unite/\">SF Street Food Fanatics Unite\u003c/a>\u003cbr>\nLick My Spoon recaps the \u003ca href=\"http://lickmyspoon.com/sfeats/sf-street-food-scavenger-hunt/\">Street Food Scavenger Hunt\u003c/a>\u003cbr>\nListen to KQED's \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/08/21/forum-street-eats/\"> Forum program on Street Food\u003c/a> and find out about pavement cuisine resources and events.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Chow Down at Outside Lands ",
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"content": "\u003cp>\u003cobject width=\"400\" height=\"230\">\u003cparam name=\"allowfullscreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cparam name=\"movie\" value=\"http://vimeo.com/moogaloop.swf?clip_id=5168811&server=vimeo.com&show_title=1&show_byline=1&show_portrait=0&color=&fullscreen=1\">\u003cembed src=\"http://vimeo.com/moogaloop.swf?clip_id=5168811&server=vimeo.com&show_title=1&show_byline=1&show_portrait=0&color=&fullscreen=1\" type=\"application/x-shockwave-flash\" allowfullscreen=\"true\" allowscriptaccess=\"always\" width=\"400\" height=\"230\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Food and Wine will be a big part of this year's \u003ca href=\"http://www.sfoutsidelands.com/index.php\">Outside Lands\u003c/a>, San Francisco's 3-day Music and Arts Festival to be held August 28-30, 2009 in Golden Gate Park.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/osl_tasteofthebay_1.jpg\" alt=\"Outside Lands Taste of the Bay\" title=\"Outside Lands Taste of the Bay\" width=\"160\" height=\"206\" class=\"alignnone size-full wp-image-6021\">\u003cbr>\n\u003cem>Outside Lands, A Taste of the Bay Area\u003c/em>\u003c/p>\n\u003cp>After last year's successful maiden voyage, this year's \u003cstrong>Outside Lands\u003c/strong> promises to be even bigger and better with over 30 restaurants and 25 local wineries offering tasty sustenance as festival goers enjoy music from the likes of \u003cstrong>Pearl Jam\u003c/strong>, \u003cstrong>Dave Matthews Band\u003c/strong>, \u003cstrong>Tenacious D\u003c/strong>, \u003cstrong>Incubus\u003c/strong>, \u003cstrong>Black Eyed Peas\u003c/strong>, \u003cstrong>M.I.A.\u003c/strong>, \u003cstrong>Ween\u003c/strong>, \u003cstrong>Modest Mouse\u003c/strong>, and \u003cstrong>Jason Mraz\u003c/strong>, among others.\u003c/p>\n\u003cp>The festival honors Bay Area culture, and as a city that loves our food, you can be sure that offerings will not be confined to your average festival fare. For those who attended last year, you'll recognize some returning vendors such as: \u003ca href=\"http://www.yelp.com/biz/el-huarache-loco-san-francisco\">El Huarache Loco\u003c/a>, bringing the flavors of the D.F. (Distrito Federal a.k.a. Mexico City) to the SF, \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/07/22/oyster-orgy-hog-island-oyster-farm/\">Hog Island Oyster Company\u003c/a>, shucking and grilling away, \u003ca href=\"http://www.sfmaverick.com\">Maverick\u003c/a>, serving their famous pulled pork sandwich, and \u003ca href=\"http://www.pacificcatch.com\">Pacific Catch\u003c/a>, getting fresh with their Hawaiian poke.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>With over 50% more local restaurants participating in Outside Land's \u003ca href=\"http://www.sfoutsidelands.com/attractions/taste.php\">Taste of the Bay Area\u003c/a> tent this year, you can look forward a plethora of newcomers as well. Local favorites like: \u003ca href=\"http://www.dosasf.com\">DOSA's\u003c/a> tantalizing Southern India cuisine, \u003ca href=\"http://www.littleskilletsf.com\">Little Skillet's\u003c/a> farm-fresh soul food, \u003ca href=\"http://www.qrestaurant.com\">Q Restaurant's\u003c/a> funky American comfort food (word on the street is tater tots!), \u003ca href=\"http://lickmyspoon.com/sfeats/taylors-automatic-refresher/\">Taylor's Automatic Refresher's\u003c/a> pulled pork sandwiches and chicken Caesar salad (what, no burgers?), \u003ca href=\"http://www.yelp.com/biz/ti-couz-san-francisco\">Ti Couz's\u003c/a> savory and sweet crepes, and \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/05/20/yats-new-orleans-po-boys/\">Yats'\u003c/a> ridiculous poboys. \u003c/p>\n\u003cp>For purists, don’t worry, you can still get your burgers and dogs, but \u003ca href=\"http://www.burgermeistersf.com\">Burgermeister\u003c/a> and \u003ca href=\"http://www.letsbefrankdogs.com\">Let's be Frank\u003c/a> will be serving them SF-style (organic grass-fed beef, topped with locally grown lettuce and tomato, nitrites/nitrates/hormones/antibiotics/filler free).\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/restaurants_resized2.jpg\" alt=\"Outside Lands Taste of the Bay participating restaurants\" title=\"Outside Lands Taste of the Bay participating restaurants\" width=\"357\" height=\"500\" class=\"alignnone size-full wp-image-6038\">\u003cbr>\n\u003ci>A Taste of the Bay Area participating restaurants\u003c/i>\u003c/p>\n\u003cp>This year's \u003ca href=\"http://www.sfoutsidelands.com/winehaven/\">Winehaven\u003c/a> tent will feature 75 different wines, each available in half or full glasses. Tasting seminars will also be offered: \u003c/p>\n\u003cul>\n\u003cli>\t\u003cstrong>Taste with the Trailblazers:\u003c/strong> Randall Grahm of Bonny Doon, Jim Clendenen of Au Bon Climat, Bob Lindquist of Qupe, Steve Edmunds of Edmunds St John\n\u003c/li>\u003cli>\t\u003cstrong>The Sustainable Sipsters:\u003c/strong> Robert Sinskey, Long Meadow Ranch, and Preston of Dry Creek\n\u003c/li>\u003cli>\t\u003cstrong>The Next Generation:\u003c/strong> Morgan Peterson of Bedrock Wine Company, Charles Bieler and Joel Gott of Three Thieves, and Ethan Lindquist\n\u003c/li>\u003cli>\t\u003cstrong>Coastal Cowboys:\u003c/strong> Pax Mahle of Wind Gap, Bradley Brown of Big Basin, Steve Clifton of Palmina.\n\u003c/li>\u003c/ul>\n\u003cp>I was blown away by the transformation of Golden Gate Park during last year's \u003cstrong>Outside Lands\u003c/strong>. It was the perfect storm of great music, community building, and no shortage of good things to eat and drink, all encompassed within the beauty of the city's iconic park. The bar has been set high, but with a solid lineup on the horizon, things are looking good for a strong showing once again this year.\u003c/p>\n\u003cp>Stay tuned, yours truly will be covering this event...highlight recap to come.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfoutsidelands.com/index.php\">Outside Lands\u003c/a>\u003cbr>\nAugust 28-30, 2009\u003cbr>\nGolden Gate Park, San Francisco\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfoutsidelands.com/tickets/ga.php\">Tickets\u003c/a>: Advance Single Day General Admission tickets ($89.50), Advance 3-Day Tickets ($225.50)\u003cbr>\n\u003cem>Tip: It looks like there are a few contests going on to \u003ca href=\"http://www.sfoutsidelands.com/festival/win-stuff.php\">win free tickets\u003c/a>, and \u003ca href=\"http://www.sfoutsidelands.com/festival/help-out.php\">volunteer opportunities\u003c/a> as well. \u003c/em>\u003c/p>\n\n",
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"excerpt": "Food and Wine will be a big part of this year's Outside Lands, San Francisco's 3-day Music and Arts Festival to be held August 28-30, 2009 in Golden Gate Park.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cobject width=\"400\" height=\"230\">\u003cparam name=\"allowfullscreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cparam name=\"movie\" value=\"http://vimeo.com/moogaloop.swf?clip_id=5168811&server=vimeo.com&show_title=1&show_byline=1&show_portrait=0&color=&fullscreen=1\">\u003cembed src=\"http://vimeo.com/moogaloop.swf?clip_id=5168811&server=vimeo.com&show_title=1&show_byline=1&show_portrait=0&color=&fullscreen=1\" type=\"application/x-shockwave-flash\" allowfullscreen=\"true\" allowscriptaccess=\"always\" width=\"400\" height=\"230\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Food and Wine will be a big part of this year's \u003ca href=\"http://www.sfoutsidelands.com/index.php\">Outside Lands\u003c/a>, San Francisco's 3-day Music and Arts Festival to be held August 28-30, 2009 in Golden Gate Park.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/osl_tasteofthebay_1.jpg\" alt=\"Outside Lands Taste of the Bay\" title=\"Outside Lands Taste of the Bay\" width=\"160\" height=\"206\" class=\"alignnone size-full wp-image-6021\">\u003cbr>\n\u003cem>Outside Lands, A Taste of the Bay Area\u003c/em>\u003c/p>\n\u003cp>After last year's successful maiden voyage, this year's \u003cstrong>Outside Lands\u003c/strong> promises to be even bigger and better with over 30 restaurants and 25 local wineries offering tasty sustenance as festival goers enjoy music from the likes of \u003cstrong>Pearl Jam\u003c/strong>, \u003cstrong>Dave Matthews Band\u003c/strong>, \u003cstrong>Tenacious D\u003c/strong>, \u003cstrong>Incubus\u003c/strong>, \u003cstrong>Black Eyed Peas\u003c/strong>, \u003cstrong>M.I.A.\u003c/strong>, \u003cstrong>Ween\u003c/strong>, \u003cstrong>Modest Mouse\u003c/strong>, and \u003cstrong>Jason Mraz\u003c/strong>, among others.\u003c/p>\n\u003cp>The festival honors Bay Area culture, and as a city that loves our food, you can be sure that offerings will not be confined to your average festival fare. For those who attended last year, you'll recognize some returning vendors such as: \u003ca href=\"http://www.yelp.com/biz/el-huarache-loco-san-francisco\">El Huarache Loco\u003c/a>, bringing the flavors of the D.F. (Distrito Federal a.k.a. Mexico City) to the SF, \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/07/22/oyster-orgy-hog-island-oyster-farm/\">Hog Island Oyster Company\u003c/a>, shucking and grilling away, \u003ca href=\"http://www.sfmaverick.com\">Maverick\u003c/a>, serving their famous pulled pork sandwich, and \u003ca href=\"http://www.pacificcatch.com\">Pacific Catch\u003c/a>, getting fresh with their Hawaiian poke.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>With over 50% more local restaurants participating in Outside Land's \u003ca href=\"http://www.sfoutsidelands.com/attractions/taste.php\">Taste of the Bay Area\u003c/a> tent this year, you can look forward a plethora of newcomers as well. Local favorites like: \u003ca href=\"http://www.dosasf.com\">DOSA's\u003c/a> tantalizing Southern India cuisine, \u003ca href=\"http://www.littleskilletsf.com\">Little Skillet's\u003c/a> farm-fresh soul food, \u003ca href=\"http://www.qrestaurant.com\">Q Restaurant's\u003c/a> funky American comfort food (word on the street is tater tots!), \u003ca href=\"http://lickmyspoon.com/sfeats/taylors-automatic-refresher/\">Taylor's Automatic Refresher's\u003c/a> pulled pork sandwiches and chicken Caesar salad (what, no burgers?), \u003ca href=\"http://www.yelp.com/biz/ti-couz-san-francisco\">Ti Couz's\u003c/a> savory and sweet crepes, and \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/05/20/yats-new-orleans-po-boys/\">Yats'\u003c/a> ridiculous poboys. \u003c/p>\n\u003cp>For purists, don’t worry, you can still get your burgers and dogs, but \u003ca href=\"http://www.burgermeistersf.com\">Burgermeister\u003c/a> and \u003ca href=\"http://www.letsbefrankdogs.com\">Let's be Frank\u003c/a> will be serving them SF-style (organic grass-fed beef, topped with locally grown lettuce and tomato, nitrites/nitrates/hormones/antibiotics/filler free).\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/restaurants_resized2.jpg\" alt=\"Outside Lands Taste of the Bay participating restaurants\" title=\"Outside Lands Taste of the Bay participating restaurants\" width=\"357\" height=\"500\" class=\"alignnone size-full wp-image-6038\">\u003cbr>\n\u003ci>A Taste of the Bay Area participating restaurants\u003c/i>\u003c/p>\n\u003cp>This year's \u003ca href=\"http://www.sfoutsidelands.com/winehaven/\">Winehaven\u003c/a> tent will feature 75 different wines, each available in half or full glasses. Tasting seminars will also be offered: \u003c/p>\n\u003cul>\n\u003cli>\t\u003cstrong>Taste with the Trailblazers:\u003c/strong> Randall Grahm of Bonny Doon, Jim Clendenen of Au Bon Climat, Bob Lindquist of Qupe, Steve Edmunds of Edmunds St John\n\u003c/li>\u003cli>\t\u003cstrong>The Sustainable Sipsters:\u003c/strong> Robert Sinskey, Long Meadow Ranch, and Preston of Dry Creek\n\u003c/li>\u003cli>\t\u003cstrong>The Next Generation:\u003c/strong> Morgan Peterson of Bedrock Wine Company, Charles Bieler and Joel Gott of Three Thieves, and Ethan Lindquist\n\u003c/li>\u003cli>\t\u003cstrong>Coastal Cowboys:\u003c/strong> Pax Mahle of Wind Gap, Bradley Brown of Big Basin, Steve Clifton of Palmina.\n\u003c/li>\u003c/ul>\n\u003cp>I was blown away by the transformation of Golden Gate Park during last year's \u003cstrong>Outside Lands\u003c/strong>. It was the perfect storm of great music, community building, and no shortage of good things to eat and drink, all encompassed within the beauty of the city's iconic park. The bar has been set high, but with a solid lineup on the horizon, things are looking good for a strong showing once again this year.\u003c/p>\n\u003cp>Stay tuned, yours truly will be covering this event...highlight recap to come.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfoutsidelands.com/index.php\">Outside Lands\u003c/a>\u003cbr>\nAugust 28-30, 2009\u003cbr>\nGolden Gate Park, San Francisco\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfoutsidelands.com/tickets/ga.php\">Tickets\u003c/a>: Advance Single Day General Admission tickets ($89.50), Advance 3-Day Tickets ($225.50)\u003cbr>\n\u003cem>Tip: It looks like there are a few contests going on to \u003ca href=\"http://www.sfoutsidelands.com/festival/win-stuff.php\">win free tickets\u003c/a>, and \u003ca href=\"http://www.sfoutsidelands.com/festival/help-out.php\">volunteer opportunities\u003c/a> as well. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Berkeley Bowl West",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/berkeley-bowl-west-sign1.jpg\" alt=\"berkeley bowl west sign\" title=\"berkeley bowl west sign\" width=\"280\" height=\"400\" class=\"alignleft size-full wp-image-5766\">\u003c/p>\n\u003cp>I’ve had a love/hate relationship with \u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl\u003c/a> for years. I love it because it's usually the only place I can find escarole, the produce department has 20 different types of onions and more varieties of pears than I knew existed, and I've never seen more tomatoes loaded up in huge gorgeous piles of red, yellow, purple and green anywhere. It also has one of the best fish markets in the area, a plentiful butcher counter with diverse cuts of meat, and more bin-food items than you could ever hope to scoop. \u003c/p>\n\u003cp>Unfortunately, the negatives are so overwhelming that I rarely step foot in the place. The parking lot alone is reason enough to run for the hills. It's like demolition derby with aged Volvos trying to out-maneuver newer hybrids to stake their claims on the all too elusive parking spots. By the time I make it inside the actual store I need a valium, but am instead met with a melee of other crabby shoppers who are also irritated from their own parking lot experiences, sticky floors, and long lines. The whole place gives me a headache.\u003cbr clear=\"all\">\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/cheese-counter11.jpg\" alt=\"cheese counter\" title=\"cheese counter\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-5790\">\u003c/p>\n\u003cp>But after seven long years of planning, negotiating, and building, Berkeley Bowl has opened a new warehouse-style market just off Ashby in Berkeley near I-80. This is great news for anyone who loves what Berkeley Bowl has to offer but detests actually shopping there. With two large parking lots, a new and clean interior with pretty much everything the old store offers, plus a large café with ample seating, it’s the new go-to East Bay market.\u003c/p>\n\u003cp>Like the old store, \u003ca href=\"http://www.berkeleybowl.com/pages/main.html\">Berkeley Bowl West\u003c/a> has a vast produce section with plenty of beautifully ripe fruits and vegetables of all kinds abundantly laid out. The organic section, however, is a little different in that it is now set apart from the main fruits and vegetables area and shares a space with the bulk food aisles. This is somewhat convenient as it means you no longer have to discern which fruits and vegetables are organic while shopping. I must admit, however, that it’s sort of a pain to have to get your cucumbers weighed and the bag stickered with the price before you can leave the zone. Cemone, the woman who weighed my fruit, said they set up the organic section this way because the checkers had too many SKU numbers to memorize and this made the checkout area run more smoothly. She seemed very earnest and nice when telling me about their system, but I must say I'm skeptical about the merits of separately weighing and pricing everything only to have to get in line again later to check out. I will reserve judgment, however, until I'm there on a busy day. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/produce-dept.jpg\" alt=\"produce dept\" title=\"produce dept\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-5757\">\u003c/p>\n\u003cp>As with the original Berkeley Bowl, the prices are great. When I was there last week, heirloom tomatoes were available for about $2.50 a pound and organic Rainer cherries for under $1.50 a pound. The fresh local halibut was just under $10 a pound, a dozen organic eggs were $2.99, and I bought the most delicious locally-made ricotta for under $4. Nothing makes me happier than buying beautiful fresh foods at low prices.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/sake1.jpg\" alt=\"sake\" title=\"sake\" width=\"300\" height=\"400\" class=\"alignleft size-full wp-image-5769\">\u003c/p>\n\u003cp>The new market also has an abundant beer and wine section full of interesting choices, including two large shelves of sake, which I thought was pretty impressive. And like the old store, they have an extensive cheese selection. The food counter and deli will be a highlight for anyone wishing to purchase take-away food and has a notable array of items: fresh sushi, sandwiches, soups, salads, cooked dinner items, and anything else you could want, including an enormous collection of olives.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Overall, my shopping expedition to \u003ca href=\"http://www.berkeleybowl.com/pages/main.html\">Berkeley Bowl West\u003c/a> was enjoyable. We parked right away, our cart didn't have a stuck wheel, and the store was clean. Best of all it wasn't crowded and people were actually pleasant. Finally I could enjoy that amazing selection of food without wanting to rip my hair out. \u003cbr clear=\"all\">\u003cbr>\n\u003ca href=\"http://www.berkeleybowl.com/pages/main.html\">Berkeley Bowl West\u003c/a>\u003cbr>\n920 Heinz Avenue\u003cbr>\nBerkeley, CA 94710\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?hl=en&ie=UTF8&q=berkeley+bowl+west&fb=1&split=1&gl=us&cid=523423716342981251&li=lmd&z=16&iwloc=A\">MAP\u003c/a>\u003cbr>\n(510) 898-9555\u003cbr>\n\u003cstrong>Store Hours:\u003c/strong> Mon-Sat 9am-8pm, Sun 10am-6pm\u003c/p>\n\n",
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"excerpt": "After seven long years of planning, negotiating, and building, Berkeley Bowl has opened a new warehouse-style market just off Ashby in Berkeley near I-80. This is great news for anyone who loves what Berkeley Bowl has to offer but detests actually shopping there. With two large parking lots, a new and clean interior with pretty much everything the old store offers, plus a large café with ample seating, it's the new go-to East Bay market.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/berkeley-bowl-west-sign1.jpg\" alt=\"berkeley bowl west sign\" title=\"berkeley bowl west sign\" width=\"280\" height=\"400\" class=\"alignleft size-full wp-image-5766\">\u003c/p>\n\u003cp>I’ve had a love/hate relationship with \u003ca href=\"http://www.berkeleybowl.com/\">Berkeley Bowl\u003c/a> for years. I love it because it's usually the only place I can find escarole, the produce department has 20 different types of onions and more varieties of pears than I knew existed, and I've never seen more tomatoes loaded up in huge gorgeous piles of red, yellow, purple and green anywhere. It also has one of the best fish markets in the area, a plentiful butcher counter with diverse cuts of meat, and more bin-food items than you could ever hope to scoop. \u003c/p>\n\u003cp>Unfortunately, the negatives are so overwhelming that I rarely step foot in the place. The parking lot alone is reason enough to run for the hills. It's like demolition derby with aged Volvos trying to out-maneuver newer hybrids to stake their claims on the all too elusive parking spots. By the time I make it inside the actual store I need a valium, but am instead met with a melee of other crabby shoppers who are also irritated from their own parking lot experiences, sticky floors, and long lines. The whole place gives me a headache.\u003cbr clear=\"all\">\u003cbr>\n\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/cheese-counter11.jpg\" alt=\"cheese counter\" title=\"cheese counter\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-5790\">\u003c/p>\n\u003cp>But after seven long years of planning, negotiating, and building, Berkeley Bowl has opened a new warehouse-style market just off Ashby in Berkeley near I-80. This is great news for anyone who loves what Berkeley Bowl has to offer but detests actually shopping there. With two large parking lots, a new and clean interior with pretty much everything the old store offers, plus a large café with ample seating, it’s the new go-to East Bay market.\u003c/p>\n\u003cp>Like the old store, \u003ca href=\"http://www.berkeleybowl.com/pages/main.html\">Berkeley Bowl West\u003c/a> has a vast produce section with plenty of beautifully ripe fruits and vegetables of all kinds abundantly laid out. The organic section, however, is a little different in that it is now set apart from the main fruits and vegetables area and shares a space with the bulk food aisles. This is somewhat convenient as it means you no longer have to discern which fruits and vegetables are organic while shopping. I must admit, however, that it’s sort of a pain to have to get your cucumbers weighed and the bag stickered with the price before you can leave the zone. Cemone, the woman who weighed my fruit, said they set up the organic section this way because the checkers had too many SKU numbers to memorize and this made the checkout area run more smoothly. She seemed very earnest and nice when telling me about their system, but I must say I'm skeptical about the merits of separately weighing and pricing everything only to have to get in line again later to check out. I will reserve judgment, however, until I'm there on a busy day. \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/24/2009/08/produce-dept.jpg\" alt=\"produce dept\" title=\"produce dept\" width=\"400\" height=\"300\" class=\"aligncenter size-full wp-image-5757\">\u003c/p>\n\u003cp>As with the original Berkeley Bowl, the prices are great. When I was there last week, heirloom tomatoes were available for about $2.50 a pound and organic Rainer cherries for under $1.50 a pound. The fresh local halibut was just under $10 a pound, a dozen organic eggs were $2.99, and I bought the most delicious locally-made ricotta for under $4. Nothing makes me happier than buying beautiful fresh foods at low prices.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/sake1.jpg\" alt=\"sake\" title=\"sake\" width=\"300\" height=\"400\" class=\"alignleft size-full wp-image-5769\">\u003c/p>\n\u003cp>The new market also has an abundant beer and wine section full of interesting choices, including two large shelves of sake, which I thought was pretty impressive. And like the old store, they have an extensive cheese selection. The food counter and deli will be a highlight for anyone wishing to purchase take-away food and has a notable array of items: fresh sushi, sandwiches, soups, salads, cooked dinner items, and anything else you could want, including an enormous collection of olives.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Overall, my shopping expedition to \u003ca href=\"http://www.berkeleybowl.com/pages/main.html\">Berkeley Bowl West\u003c/a> was enjoyable. We parked right away, our cart didn't have a stuck wheel, and the store was clean. Best of all it wasn't crowded and people were actually pleasant. Finally I could enjoy that amazing selection of food without wanting to rip my hair out. \u003cbr clear=\"all\">\u003cbr>\n\u003ca href=\"http://www.berkeleybowl.com/pages/main.html\">Berkeley Bowl West\u003c/a>\u003cbr>\n920 Heinz Avenue\u003cbr>\nBerkeley, CA 94710\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?hl=en&ie=UTF8&q=berkeley+bowl+west&fb=1&split=1&gl=us&cid=523423716342981251&li=lmd&z=16&iwloc=A\">MAP\u003c/a>\u003cbr>\n(510) 898-9555\u003cbr>\n\u003cstrong>Store Hours:\u003c/strong> Mon-Sat 9am-8pm, Sun 10am-6pm\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": " Pie: A Separate Piece ",
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"content": "\u003cp>Unsurprisingly, the best pie scene in 20th century literature belongs to \u003ca href=\"http://www.roalddahl.com/\">Roald Dahl\u003c/a>, who wrote as vividly about food as he wrote about crummy parents, child-eating giants, sadistic schoolmarms, and the bright, plucky kids who best them. In \u003cem>Danny, The Champion of the World\u003c/em>, a kindly small-town doctor pays a house call on Danny's dad, leaving Danny, who hasn't eaten in 24 hours, with \"something huge and round wrapped up in greaseproof paper\":\u003c/p>\n\u003cblockquote>\u003cp>\n\"Very carefully, I now began to unwrap the greaseproof paper from around the doctor's present, and when I had finished, I saw before me the most enormous and beautiful pie in the world. It was covered all over, top, sides, and bottom, with a rich golden pastry. I took a knife from beside the sink and cut out a wedge. I started to eat it in my fingers, standing up. It was a cold meat pie. The meat was pink and tender with no fat or gristle in it, and there were hard-boiled eggs buried like treasures in several different places. The taste was absolutely fabulous. When I had finished the first slice, I cut another and ate that too. God bless Doctor Spencer, I thought. And God bless Mrs. Spencer as well.\"\u003c/p>\u003c/blockquote>\n\u003cp>For some reason, this description of the pie Danny eats, alone in the tiny caravan he shares with his wounded and temporarily immobile father, has stayed with me more than any of the book's many memorable passages. Dahl relished trafficking in warped food fantasies imaginative children might gleefully dream up and later, as adults, wiser and, by Dahl's subversive standards, probably much less fun, still enjoy: The \u003ca href=\"http://en.wikipedia.org/wiki/The_BFG\">BFG\u003c/a>'s flatulent frobscottle, the grotesque chocolate cake-scarfing sequence in \u003cem>Matilda\u003c/em>, and pretty much all of \u003cem>Charlie and The Chocolate Factory\u003c/em>. Yet this pie, by Dahl's standards, a straightforward, entirely believable concoction, occupies a special corner of memory. The pie is a simple, hearty dish, prepared by the sympathetic doctor's wife for a hungry boy who has no one to make him pies. Danny's mother is dead, and his father broke his leg trying to steal pheasants from a villainous beer tycoon. The boy deserves a pie, and Dahl makes sure he gets one -- because pies are the sort of thing bright, plucky children shouldn't have to do without. \u003c/p>\n\u003cp>The scene is moving, sure -- especially when you're in 3rd grade -- but the pie in question also sounds pretty good: grand, nourishing, and fanciful -- the way a pie should. \u003c/p>\n\u003cp>When I contemplate \"pie\", my mind races back centuries, through whirlwinds of sweet, stewed fillings and pressed pastry, past a light-speed procession of empty window-sills, chanted nursery rhymes, and county fairs, all the way back to Medieval Europe. I imagine great, honking, burnished-brown mountains of pastry hugging undisclosed fillings in broad, round pans, steam spitting through slits carved into the surface. Outside the crusts, cheery plump pie-people in tunics sit around a long table in a great hall. Someone drags forth an over-sized knife to carve slices, to see what lurks within -- maybe spiced plums, an array of berries, or some assemblage of juicy meat parts trapped between layers of dough, suspended in sauce like succulent specimens in amber, with perhaps a slender bird leg or two poking cautiously from the top crust. Even if you know what kind of pie you're about to inhale, the pleasant prospect of unearthing delicious hidden mysteries -- like the hard-boiled eggs in Danny's pie -- inevitably accompanies the pie form. Only when you actually crack into a pie, can you truly solve the mystery within. Pies are also a little funny, and not only because they're the target of a South Park character's unwavering \u003ca href=\"http://www.choiceshirts.com/images/PL/-0/PL-00161A-lg.jpg\">obsession\u003c/a>. I didn't know how funny pie could be until, at the age of twelve, I went to England with my family and watched, from a window seat on a Dover-bound train, a hulking, squinty-eyed English lad flail at his pencil-thin younger brother in the aisle, braying again and again: \"Edward, quit hogging all the pie!\" \u003c/p>\n\u003cp>Yes, pie provokes passion, more so than most desserts, but it's not popular just because it's evocative of anything; it's popular because it's good. \u003ca href=\"http://www.pieman.org/pageb.html\">Aron Kay\u003c/a> should have picked a lamer food to start hurling into the faces of famous people with offensive political platforms and/or excessively high opinions of themselves -- like runny porridge or gas station tamales. The formula for pie is deceptively uncomplicated and unassailable in its dazzling simplicity, really as close to perfect as it gets. Every great pie, regardless of provenance, hinges on interplay between its two components, crust and filling: in a classic American fruit pie, the salty, butter-rich crust balances and adds complexity to a sweet filling; in Tunisian brik, a brittle stack of crunchy phyllo-like pastry provides a bland, texturally interesting foil to the heady, moist mixture of tuna, egg, onions, and capers stuffed inside. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I'm not going to pretend I'm a pie expert, a true aficionado. I adore pie primarily in theory; I do not bake it myself, nor do I frequently purchase it from bakeries and diners. I like the \u003ca href=\"http://www.derbypie.com/louisville.html\">much-litigated Derby pie\u003c/a>, in no small part because we're pretty much from the same place. The Bay Area is obviously home to some good pie too. Even though I usually head there with other things in mind (namely, artichoke soup and great fish) I've always championed Pescadero's \u003ca href=\"http://www.duartestavern.com/\">Duarte's Tavern\u003c/a> for its sublime pie made with local olallieberries, the tart product of a \u003ca href=\"http://en.wikipedia.org/wiki/Olallieberry\">berry soap opera\u003c/a>. \u003c/p>\n\u003cp>You probably read about \u003ca href=\"http://pietruck.wordpress.com/\">Pie Truck\u003c/a> on \u003ca href=\"http://www.urbandaddy.com/sfo/food/6397/Pie_Truck_Homemade_Pies_at_Your_Doorstep_San_Francisco_SFO_Service\">Urban Daddy\u003c/a> last week. With the latest local food renaissance happening on wheels, roving carts and underground delivery services get more tweets than \u003ca href=\"http://twitter.com/THE_REAL_SHAQ\">Shaquille O' Neal\u003c/a>, and blogs put new-comers on blast within days of their first sale. We may be approaching gastronomic Thunderdome, a new quasi-post-apocalyptic condition of eating through recession, where restaurants, having struggled, gradually shutter and practically disappear altogether, surrendering the pitted scene to scrappy, subsistence-level free-agents -- wagon-pushers and van vendors -- with no regard for increasingly irrelevant health code regulations, much less entrepreneurial convention. \u003c/p>\n\u003cp>\u003ca href=\"http://twitter.com/pietruck\">Pie Truck\u003c/a> is one of the latest freelance foodie endeavors to garner city-wide attention and, as it turns out, it's a lovely, deserving operation. I hollered at Pie Truck proprietor Chris Bauer on Wednesday of last week. Chris is a former architect, brother to \u003ca href=\"http://mattbauermusic.com/\">Matt Bauer\u003c/a>, the fantastic banjo-slinging singer-songwriter who once called San Francisco home. I asked Chris if he'd deliver to the Richmond, where I'd be house-and-dog-sitting for my dad all week. He said he could. To make my regular Saturday morning pick-up basketball game, I'd have to be away from the house during his normal delivery hours. I said I'd slip the money under the mat if he'd leave the pies. That would be fine, he said. \u003c/p>\n\u003cp>On Saturday, I made it back to the house -- sweaty, exhausted, and famished -- at around 11:15 a.m. No pie, I thought, staring at the steps leading up to the door. My little wad of bills still peeked out from under the mat. I watched the news and drank some juice. Noon approached. Did he forget, I wondered, checking the street through the window. I kept checking every few minutes. I chased the dog around the house to distract myself. He's totally not coming, I thought as another 30 minutes passed. I watched more television. I changed the channel several hundred times. I checked the street again. I looked at the clock and shook my head, despondent. The elusive pie-man was surely a no-show. He was a faker, not a baker. He was so underground, so sneaky, so profoundly and diabolically aligned with the inherent mystery of his chosen product that he did not deliver anything at all. That was, in fact, his whole deal, I thought, becoming a little angry as I contemplated cooking up a new blog topic on shortish notice. My oxygen-deprived brain throbbing from the effort such irrational pondering required, I hit the showers. As I emerged from the bathroom, I caught a glimpse of a man's head bobbing very briefly through the frame of the front window. I climbed into clothes as fast as I could and raced to the door. Two boxes, one small and white, the other large and pink, sat on the doorstep. The money was gone. My pies were here. I dashed down the stairs and scanned the street. There was not a truck or a pie-man in sight. He'd come after all -- and left as swiftly as he'd arrived.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/pieatmyfeet400.jpg\" alt=\"Pie Truck Pies at doorstep\" title=\"Pie Truck Pies at doorstep\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-5688\">\u003c/p>\n\u003cp>Ten minutes later, I sat down to a lunch of oven-warmed pie. The 5\" chicken pot pie was drier on the inside than I'd expected, intense and savory, not creamy, the slightly peppery, golden strings of chicken spun around celery, peas, and carrots beneath the puffy dome of crust.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/chickenpotpie400.jpg\" alt=\"Pie Truck Chicken Pot Pie\" title=\"Pie Truck Chicken Pot Pie\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-5686\">\u003c/p>\n\u003cp>I ate half and moved on. The 10\" apple pie was truly excellent. I ate two wedges, just like Danny, and surrendered. The apple filling tasted like mulled cider, deep and warm, just sweet enough; the crust was thick, slightly doughy yet delicious -- a most happy ending to a short pie story I feared would never come full circle. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/applepie400.jpg\" alt=\"Pie Truck slice of apple pie\" title=\"Pie Truck slice of apple pie\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-5685\">\u003c/p>\n\n",
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"excerpt": "We may be approaching gastronomic Thunderdome, a new quasi-post-apocalyptic condition of eating through recession, where restaurants, having struggled, gradually shutter and practically disappear altogether, surrendering the pitted scene to scrappy, subsistence-level free-agents -- wagon-pushers and van vendors -- with no regard for increasingly irrelevant health code regulations, much less entrepreneurial convention. \r\nPie Truck is one of the latest freelance foodie endeavors to garner city-wide attention and, as it turns out, it's a lovely, deserving operation. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Unsurprisingly, the best pie scene in 20th century literature belongs to \u003ca href=\"http://www.roalddahl.com/\">Roald Dahl\u003c/a>, who wrote as vividly about food as he wrote about crummy parents, child-eating giants, sadistic schoolmarms, and the bright, plucky kids who best them. In \u003cem>Danny, The Champion of the World\u003c/em>, a kindly small-town doctor pays a house call on Danny's dad, leaving Danny, who hasn't eaten in 24 hours, with \"something huge and round wrapped up in greaseproof paper\":\u003c/p>\n\u003cblockquote>\u003cp>\n\"Very carefully, I now began to unwrap the greaseproof paper from around the doctor's present, and when I had finished, I saw before me the most enormous and beautiful pie in the world. It was covered all over, top, sides, and bottom, with a rich golden pastry. I took a knife from beside the sink and cut out a wedge. I started to eat it in my fingers, standing up. It was a cold meat pie. The meat was pink and tender with no fat or gristle in it, and there were hard-boiled eggs buried like treasures in several different places. The taste was absolutely fabulous. When I had finished the first slice, I cut another and ate that too. God bless Doctor Spencer, I thought. And God bless Mrs. Spencer as well.\"\u003c/p>\u003c/blockquote>\n\u003cp>For some reason, this description of the pie Danny eats, alone in the tiny caravan he shares with his wounded and temporarily immobile father, has stayed with me more than any of the book's many memorable passages. Dahl relished trafficking in warped food fantasies imaginative children might gleefully dream up and later, as adults, wiser and, by Dahl's subversive standards, probably much less fun, still enjoy: The \u003ca href=\"http://en.wikipedia.org/wiki/The_BFG\">BFG\u003c/a>'s flatulent frobscottle, the grotesque chocolate cake-scarfing sequence in \u003cem>Matilda\u003c/em>, and pretty much all of \u003cem>Charlie and The Chocolate Factory\u003c/em>. Yet this pie, by Dahl's standards, a straightforward, entirely believable concoction, occupies a special corner of memory. The pie is a simple, hearty dish, prepared by the sympathetic doctor's wife for a hungry boy who has no one to make him pies. Danny's mother is dead, and his father broke his leg trying to steal pheasants from a villainous beer tycoon. The boy deserves a pie, and Dahl makes sure he gets one -- because pies are the sort of thing bright, plucky children shouldn't have to do without. \u003c/p>\n\u003cp>The scene is moving, sure -- especially when you're in 3rd grade -- but the pie in question also sounds pretty good: grand, nourishing, and fanciful -- the way a pie should. \u003c/p>\n\u003cp>When I contemplate \"pie\", my mind races back centuries, through whirlwinds of sweet, stewed fillings and pressed pastry, past a light-speed procession of empty window-sills, chanted nursery rhymes, and county fairs, all the way back to Medieval Europe. I imagine great, honking, burnished-brown mountains of pastry hugging undisclosed fillings in broad, round pans, steam spitting through slits carved into the surface. Outside the crusts, cheery plump pie-people in tunics sit around a long table in a great hall. Someone drags forth an over-sized knife to carve slices, to see what lurks within -- maybe spiced plums, an array of berries, or some assemblage of juicy meat parts trapped between layers of dough, suspended in sauce like succulent specimens in amber, with perhaps a slender bird leg or two poking cautiously from the top crust. Even if you know what kind of pie you're about to inhale, the pleasant prospect of unearthing delicious hidden mysteries -- like the hard-boiled eggs in Danny's pie -- inevitably accompanies the pie form. Only when you actually crack into a pie, can you truly solve the mystery within. Pies are also a little funny, and not only because they're the target of a South Park character's unwavering \u003ca href=\"http://www.choiceshirts.com/images/PL/-0/PL-00161A-lg.jpg\">obsession\u003c/a>. I didn't know how funny pie could be until, at the age of twelve, I went to England with my family and watched, from a window seat on a Dover-bound train, a hulking, squinty-eyed English lad flail at his pencil-thin younger brother in the aisle, braying again and again: \"Edward, quit hogging all the pie!\" \u003c/p>\n\u003cp>Yes, pie provokes passion, more so than most desserts, but it's not popular just because it's evocative of anything; it's popular because it's good. \u003ca href=\"http://www.pieman.org/pageb.html\">Aron Kay\u003c/a> should have picked a lamer food to start hurling into the faces of famous people with offensive political platforms and/or excessively high opinions of themselves -- like runny porridge or gas station tamales. The formula for pie is deceptively uncomplicated and unassailable in its dazzling simplicity, really as close to perfect as it gets. Every great pie, regardless of provenance, hinges on interplay between its two components, crust and filling: in a classic American fruit pie, the salty, butter-rich crust balances and adds complexity to a sweet filling; in Tunisian brik, a brittle stack of crunchy phyllo-like pastry provides a bland, texturally interesting foil to the heady, moist mixture of tuna, egg, onions, and capers stuffed inside. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I'm not going to pretend I'm a pie expert, a true aficionado. I adore pie primarily in theory; I do not bake it myself, nor do I frequently purchase it from bakeries and diners. I like the \u003ca href=\"http://www.derbypie.com/louisville.html\">much-litigated Derby pie\u003c/a>, in no small part because we're pretty much from the same place. The Bay Area is obviously home to some good pie too. Even though I usually head there with other things in mind (namely, artichoke soup and great fish) I've always championed Pescadero's \u003ca href=\"http://www.duartestavern.com/\">Duarte's Tavern\u003c/a> for its sublime pie made with local olallieberries, the tart product of a \u003ca href=\"http://en.wikipedia.org/wiki/Olallieberry\">berry soap opera\u003c/a>. \u003c/p>\n\u003cp>You probably read about \u003ca href=\"http://pietruck.wordpress.com/\">Pie Truck\u003c/a> on \u003ca href=\"http://www.urbandaddy.com/sfo/food/6397/Pie_Truck_Homemade_Pies_at_Your_Doorstep_San_Francisco_SFO_Service\">Urban Daddy\u003c/a> last week. With the latest local food renaissance happening on wheels, roving carts and underground delivery services get more tweets than \u003ca href=\"http://twitter.com/THE_REAL_SHAQ\">Shaquille O' Neal\u003c/a>, and blogs put new-comers on blast within days of their first sale. We may be approaching gastronomic Thunderdome, a new quasi-post-apocalyptic condition of eating through recession, where restaurants, having struggled, gradually shutter and practically disappear altogether, surrendering the pitted scene to scrappy, subsistence-level free-agents -- wagon-pushers and van vendors -- with no regard for increasingly irrelevant health code regulations, much less entrepreneurial convention. \u003c/p>\n\u003cp>\u003ca href=\"http://twitter.com/pietruck\">Pie Truck\u003c/a> is one of the latest freelance foodie endeavors to garner city-wide attention and, as it turns out, it's a lovely, deserving operation. I hollered at Pie Truck proprietor Chris Bauer on Wednesday of last week. Chris is a former architect, brother to \u003ca href=\"http://mattbauermusic.com/\">Matt Bauer\u003c/a>, the fantastic banjo-slinging singer-songwriter who once called San Francisco home. I asked Chris if he'd deliver to the Richmond, where I'd be house-and-dog-sitting for my dad all week. He said he could. To make my regular Saturday morning pick-up basketball game, I'd have to be away from the house during his normal delivery hours. I said I'd slip the money under the mat if he'd leave the pies. That would be fine, he said. \u003c/p>\n\u003cp>On Saturday, I made it back to the house -- sweaty, exhausted, and famished -- at around 11:15 a.m. No pie, I thought, staring at the steps leading up to the door. My little wad of bills still peeked out from under the mat. I watched the news and drank some juice. Noon approached. Did he forget, I wondered, checking the street through the window. I kept checking every few minutes. I chased the dog around the house to distract myself. He's totally not coming, I thought as another 30 minutes passed. I watched more television. I changed the channel several hundred times. I checked the street again. I looked at the clock and shook my head, despondent. The elusive pie-man was surely a no-show. He was a faker, not a baker. He was so underground, so sneaky, so profoundly and diabolically aligned with the inherent mystery of his chosen product that he did not deliver anything at all. That was, in fact, his whole deal, I thought, becoming a little angry as I contemplated cooking up a new blog topic on shortish notice. My oxygen-deprived brain throbbing from the effort such irrational pondering required, I hit the showers. As I emerged from the bathroom, I caught a glimpse of a man's head bobbing very briefly through the frame of the front window. I climbed into clothes as fast as I could and raced to the door. Two boxes, one small and white, the other large and pink, sat on the doorstep. The money was gone. My pies were here. I dashed down the stairs and scanned the street. There was not a truck or a pie-man in sight. He'd come after all -- and left as swiftly as he'd arrived.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/pieatmyfeet400.jpg\" alt=\"Pie Truck Pies at doorstep\" title=\"Pie Truck Pies at doorstep\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-5688\">\u003c/p>\n\u003cp>Ten minutes later, I sat down to a lunch of oven-warmed pie. The 5\" chicken pot pie was drier on the inside than I'd expected, intense and savory, not creamy, the slightly peppery, golden strings of chicken spun around celery, peas, and carrots beneath the puffy dome of crust.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/chickenpotpie400.jpg\" alt=\"Pie Truck Chicken Pot Pie\" title=\"Pie Truck Chicken Pot Pie\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-5686\">\u003c/p>\n\u003cp>I ate half and moved on. The 10\" apple pie was truly excellent. I ate two wedges, just like Danny, and surrendered. The apple filling tasted like mulled cider, deep and warm, just sweet enough; the crust was thick, slightly doughy yet delicious -- a most happy ending to a short pie story I feared would never come full circle. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Oyster Orgy: Hog Island Oyster Farm",
"title": "Oyster Orgy: Hog Island Oyster Farm",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/hog-island-oyster-co-054.jpg\" alt=\"Hog Island Oyster Co.\" title=\"Hog Island Oyster Co.\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5388\">\u003cbr>\n\u003cem>Photo Credit: Ali LaRaia, A Date With Flavor\u003c/em>\u003c/p>\n\u003cp>About 50 miles north of SF, nestled away in Marshall, CA, is a treasure trove full of riches from the sea. \"X\" marks the spot at the \u003ca href=\"http://www.hogislandoysters.com/\">Hog Island Oyster Farm\u003c/a>. The jewels you'll find are the sweetest, most succulent oysters harvested from the pristine waters of Tomales Bay. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/hog-island-oyster-co-033.jpg\" alt=\"Hog Island Oyster Co., X-Small Sweetwaters\" title=\"Hog Island Oyster Co., X-Small Sweetwaters\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5384\">\u003cbr>\n\u003cem>Hog Island Oyster Co., X-Small Sweetwaters\u003c/em>\u003c/p>\n\u003cp>There is nothing like feasting on fresh, raw oysters. The satisfaction of prying them open. The sensuous delight of slurping the plump morsel straight off the shell, salty juices running down your arms. And that smooth, rich, burst of ocean that floods your mouth. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/hog-island-oyster-co-063.jpg\" alt=\"Hog Island Oyster Co. picnic view, Marshall, CA\" title=\"Hog Island Oyster Co. picnic view, Marshall, CA\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5389\">\u003cbr>\n\u003cem>Hog Island Oyster Co. picnic view, Marshall, CA\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/hog-island-oyster-co-024-zoom.jpg\" alt=\"The Goods at the Hog Shack\" title=\"The Goods at the Hog Shack\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5395\">\u003cbr>\n\u003cem>The Goods at the Hog Shack\u003c/em>\u003c/p>\n\u003cp>The best part of indulging in all of this at the farm? Other than getting them straight from the source, and enjoying the picturesque bay views, with prices ranging from $32-$52 for 50 oysters, you can truly indulge. Seriously, go nuts. Shuck and slurp to your heart's content.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/hog-island-oyster-co-037.jpg\" alt=\"Hog Island Farm Picnic\" title=\"Hog Island Farm Picnic\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5386\">\u003cbr>\n\u003cem>Hog Island Farm Picnic\u003c/em>\u003c/p>\n\u003cp>This trip up Route 1 has quickly topped my list of favorite day trips in the Bay Area. Tip for the motion-sick prone, bring your Dramamine -- this topsy turvy highway can be a doozy. But it is all worth it. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/tomales-bay-foods.jpg\" alt=\"Tomales Bay Foods, Pt. Reyes Station\" title=\"Tomales Bay Foods, Pt. Reyes Station\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5378\">\u003cbr>\n\u003cem>Tomales Bay Foods, Pt. Reyes Station\u003c/em>\u003c/p>\n\u003cp>If you're driving up from SF, be sure to stop by the quaint town of \u003cstrong>Point Reyes Station\u003c/strong>. Stop for a cup of coffee, a stroll through town, and pick up the makings of a perfect picnic at Tomales Bay Foods, an old restored barn housing the original \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a>. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/cowgirl-creamery-019.jpg\" alt=\"Cowgirl Creamery Cowgirls\" title=\"Cowgirl Creamery Cowgirls\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5380\">\u003cbr>\n\u003cem>Cowgirls\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/cowgirl-creamery-005.jpg\" alt=\"Cowgirl Creamery Red Hawk\" title=\"Cowgirl Creamery Red Hawk\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5379\">\u003cbr>\n\u003cem>Today we are making amazingness\u003c/em>\u003c/p>\n\u003cp>We picked up some of Cowgirl's famous \u003cstrong>Red Hawk\u003c/strong> (a triple-cream cow's milk cheese, aged six weeks and washed with a brine solution that creates its signature sunset red-orange tinted rind), a big loaf of olive bread from \u003ca href=\"http://www.ptreyeslight.com/cgi/news.pl?record=112\">Brickmaiden Breads\u003c/a>, and a chilled bottle of sauvignon blanc to round out our stash of cherries, peaches, and spiced pecans in tow. \u003c/p>\n\u003cp>And then it was back on the oyster trail. \u003c/p>\n\u003cp>There are two Hog Island Oyster Co. picnic spots along Route 1 where you can shuck your own oysters, and either enjoy them in their naked gloriousness or grill them on one of the barbeques they have on site. The one further south is a bit larger and has more seating area, but had a fewer selection of oysters available. We drove on about another 5 minutes to the next location. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/hog-island-oyster-co-023.jpg\" alt=\"The Hog Shack\" title=\"The Hog Shack\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5381\">\u003cbr>\n\u003cem>The Hog Shack\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/hog-island-oyster-co-034.jpg\" alt=\"Shucking gloves on the line\" title=\"Shucking gloves on the line\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5385\">\u003cbr>\n\u003cem>Shucking gloves on the line\u003c/em>\u003c/p>\n\u003cp>As soon as we entered the premises we were hit with the intoxicating scent of salty sea air. Turned the corner and lo and behold, bushels and bushels of Kumas, Atlantics, Sweetwaters … good God, I was in heaven.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/hog-island-oyster-co-027.jpg\" alt=\"Hog Island Atlantic Oysters\" title=\"Hog Island Atlantic Oysters\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5383\">\u003cbr>\n\u003cem>Fifty Atlantic Oysters\u003c/em>\u003c/p>\n\u003cp>We learned from our shuck master the difference in flavor of each variety. The \u003cstrong>Kumamoto oysters\u003c/strong>, originally from the Kumamoto area of Kyushu, Japan, are the sweetest of the three varieties available. They have a mild, almost fruity flavor. The \u003cstrong>Atlantic oysters\u003c/strong> are a native East Coast species called the Blue Point oyster. They are the saltiest of the bunch and have a slightly more mineral taste. And then there are my personal favorite, the popular \u003cstrong>Sweetwater oysters\u003c/strong>, a native West Coast oyster whose flavor falls somewhere in between the Kuma and the Atlantic. They are slightly salty, with a rich smoky-sweet flavor. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/hog-island-oyster-co-038.jpg\" alt=\"Hog Island Oyster Co.\" title=\"Hog Island Oyster Co.\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5387\">\u003cbr>\n\u003cem>Oyster orgy time\u003c/em>\u003c/p>\n\u003cp>Shucking the oysters can be tricky at first. A shucking knife is long and pointed (like an envelope opener) with a dulled edge on both sides. The key to a successful shuck is in first getting the knife lodged into the point of the oyster where the two halves of the shell hinge, the apex if you will. As a beginner, I found it helpful to have a dish towel (remember to bring your own) under the oyster and my left hand (safely ensconced in a protective glove) holding it steady. With my right (dominant) hand, I went at the sweet spot at a slightly downward angle to get it in. You'll feel a give in pressure. Once it's in, rock your knife back and forth, making a motion with your wrist like you’re jiggling a doorknob. The shell should pop loose, allowing you to slide your knife around the edges to complete the process. \u003c/p>\n\u003cp>For a great visual demo from a pro, check out this \u003ca href=\"http://www.sfgate.com/cgi-bin/object/article?f=/c/a/2007/09/26/FDK9SA706.DTL&o=0\">video\u003c/a> from SF Gate. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/hog-island-oyster-co-067.jpg\" alt=\"Hog Island Oyster feast\" title=\"Hog Island Oyster feast\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5390\">\u003cbr>\n\u003cem>62 oysters later: happy and sated\u003c/em>\u003c/p>\n\u003cp>We didn't have time this trip, but next time I'll take my oysters to go and picnic on the beach at the Point Reyes National Seashore, about 20 minutes south on Route 1. \u003c/p>\n\u003cp>If you can't make it out to Point Reyes anytime soon, take heart, you can still oyster orgy on the cheap in the city. Here is a list worth holding on to: \u003ca href=\"http://blogs.sfweekly.com/foodie/2009/04/the_dollar_oyster_list_updated.php\">SF Weekly's running list of $1 Oyster spots\u003c/a>. \u003c/p>\n\u003cp>Happy oyster hunting!\u003c/p>\n\u003cp>\u003ca href=\"http://www.hogislandoysters.com/\">Hog Island Oyster Company\u003c/a> (farm)\u003cbr>\n20215, Highway 1\u003cbr>\nMarshall, CA 94940\u003cbr>\n(415) 663-9218, ext.255\u003cbr>\n\u003cem>Open 7 days a week, rain or shine! 9:00 AM to 5:00 PM\u003cbr>\nTip: Picnic reservations tend to fill up on the weekends so call in advance ($8/person with reservation on weekend, or $10/person walk-in; $5 on weekdays). Fee includes picnic table, shucking tools, access to bbq, and fresh lemons\u003c/em>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a>\u003cbr>\n80 4th Street (at Tomales Bay Foods)\u003cbr>\nPoint Reyes Station, California 94956\u003cbr>\n(415) 663-9335\u003cbr>\n\u003cem>Open Wednesday thru Sunday\u003cbr>\nTip: Every Friday at 11:30 a.m. there is a tour consisting of a 25-minute presentation and tasting of Cowgirl Creamery cheeses ($5)\u003c/em>\u003c/p>\n\n",
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"excerpt": "Get out of the city and hit Highway 1. Swoop Point Reyes Station for some picnic necessities (aka Cowgirl Creamery cheese) and get ready for an oyster feast on the cheap at the Hog Island Oyster farm.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/hog-island-oyster-co-054.jpg\" alt=\"Hog Island Oyster Co.\" title=\"Hog Island Oyster Co.\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5388\">\u003cbr>\n\u003cem>Photo Credit: Ali LaRaia, A Date With Flavor\u003c/em>\u003c/p>\n\u003cp>About 50 miles north of SF, nestled away in Marshall, CA, is a treasure trove full of riches from the sea. \"X\" marks the spot at the \u003ca href=\"http://www.hogislandoysters.com/\">Hog Island Oyster Farm\u003c/a>. The jewels you'll find are the sweetest, most succulent oysters harvested from the pristine waters of Tomales Bay. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/hog-island-oyster-co-033.jpg\" alt=\"Hog Island Oyster Co., X-Small Sweetwaters\" title=\"Hog Island Oyster Co., X-Small Sweetwaters\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5384\">\u003cbr>\n\u003cem>Hog Island Oyster Co., X-Small Sweetwaters\u003c/em>\u003c/p>\n\u003cp>There is nothing like feasting on fresh, raw oysters. The satisfaction of prying them open. The sensuous delight of slurping the plump morsel straight off the shell, salty juices running down your arms. And that smooth, rich, burst of ocean that floods your mouth. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/hog-island-oyster-co-063.jpg\" alt=\"Hog Island Oyster Co. picnic view, Marshall, CA\" title=\"Hog Island Oyster Co. picnic view, Marshall, CA\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5389\">\u003cbr>\n\u003cem>Hog Island Oyster Co. picnic view, Marshall, CA\u003c/em>\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/24/2009/07/hog-island-oyster-co-024-zoom.jpg\" alt=\"The Goods at the Hog Shack\" title=\"The Goods at the Hog Shack\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5395\">\u003cbr>\n\u003cem>The Goods at the Hog Shack\u003c/em>\u003c/p>\n\u003cp>The best part of indulging in all of this at the farm? Other than getting them straight from the source, and enjoying the picturesque bay views, with prices ranging from $32-$52 for 50 oysters, you can truly indulge. Seriously, go nuts. Shuck and slurp to your heart's content.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/hog-island-oyster-co-037.jpg\" alt=\"Hog Island Farm Picnic\" title=\"Hog Island Farm Picnic\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5386\">\u003cbr>\n\u003cem>Hog Island Farm Picnic\u003c/em>\u003c/p>\n\u003cp>This trip up Route 1 has quickly topped my list of favorite day trips in the Bay Area. Tip for the motion-sick prone, bring your Dramamine -- this topsy turvy highway can be a doozy. But it is all worth it. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/tomales-bay-foods.jpg\" alt=\"Tomales Bay Foods, Pt. Reyes Station\" title=\"Tomales Bay Foods, Pt. Reyes Station\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5378\">\u003cbr>\n\u003cem>Tomales Bay Foods, Pt. Reyes Station\u003c/em>\u003c/p>\n\u003cp>If you're driving up from SF, be sure to stop by the quaint town of \u003cstrong>Point Reyes Station\u003c/strong>. Stop for a cup of coffee, a stroll through town, and pick up the makings of a perfect picnic at Tomales Bay Foods, an old restored barn housing the original \u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a>. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/cowgirl-creamery-019.jpg\" alt=\"Cowgirl Creamery Cowgirls\" title=\"Cowgirl Creamery Cowgirls\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5380\">\u003cbr>\n\u003cem>Cowgirls\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/cowgirl-creamery-005.jpg\" alt=\"Cowgirl Creamery Red Hawk\" title=\"Cowgirl Creamery Red Hawk\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5379\">\u003cbr>\n\u003cem>Today we are making amazingness\u003c/em>\u003c/p>\n\u003cp>We picked up some of Cowgirl's famous \u003cstrong>Red Hawk\u003c/strong> (a triple-cream cow's milk cheese, aged six weeks and washed with a brine solution that creates its signature sunset red-orange tinted rind), a big loaf of olive bread from \u003ca href=\"http://www.ptreyeslight.com/cgi/news.pl?record=112\">Brickmaiden Breads\u003c/a>, and a chilled bottle of sauvignon blanc to round out our stash of cherries, peaches, and spiced pecans in tow. \u003c/p>\n\u003cp>And then it was back on the oyster trail. \u003c/p>\n\u003cp>There are two Hog Island Oyster Co. picnic spots along Route 1 where you can shuck your own oysters, and either enjoy them in their naked gloriousness or grill them on one of the barbeques they have on site. The one further south is a bit larger and has more seating area, but had a fewer selection of oysters available. We drove on about another 5 minutes to the next location. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/hog-island-oyster-co-023.jpg\" alt=\"The Hog Shack\" title=\"The Hog Shack\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5381\">\u003cbr>\n\u003cem>The Hog Shack\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/hog-island-oyster-co-034.jpg\" alt=\"Shucking gloves on the line\" title=\"Shucking gloves on the line\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5385\">\u003cbr>\n\u003cem>Shucking gloves on the line\u003c/em>\u003c/p>\n\u003cp>As soon as we entered the premises we were hit with the intoxicating scent of salty sea air. Turned the corner and lo and behold, bushels and bushels of Kumas, Atlantics, Sweetwaters … good God, I was in heaven.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/hog-island-oyster-co-027.jpg\" alt=\"Hog Island Atlantic Oysters\" title=\"Hog Island Atlantic Oysters\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5383\">\u003cbr>\n\u003cem>Fifty Atlantic Oysters\u003c/em>\u003c/p>\n\u003cp>We learned from our shuck master the difference in flavor of each variety. The \u003cstrong>Kumamoto oysters\u003c/strong>, originally from the Kumamoto area of Kyushu, Japan, are the sweetest of the three varieties available. They have a mild, almost fruity flavor. The \u003cstrong>Atlantic oysters\u003c/strong> are a native East Coast species called the Blue Point oyster. They are the saltiest of the bunch and have a slightly more mineral taste. And then there are my personal favorite, the popular \u003cstrong>Sweetwater oysters\u003c/strong>, a native West Coast oyster whose flavor falls somewhere in between the Kuma and the Atlantic. They are slightly salty, with a rich smoky-sweet flavor. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/hog-island-oyster-co-038.jpg\" alt=\"Hog Island Oyster Co.\" title=\"Hog Island Oyster Co.\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5387\">\u003cbr>\n\u003cem>Oyster orgy time\u003c/em>\u003c/p>\n\u003cp>Shucking the oysters can be tricky at first. A shucking knife is long and pointed (like an envelope opener) with a dulled edge on both sides. The key to a successful shuck is in first getting the knife lodged into the point of the oyster where the two halves of the shell hinge, the apex if you will. As a beginner, I found it helpful to have a dish towel (remember to bring your own) under the oyster and my left hand (safely ensconced in a protective glove) holding it steady. With my right (dominant) hand, I went at the sweet spot at a slightly downward angle to get it in. You'll feel a give in pressure. Once it's in, rock your knife back and forth, making a motion with your wrist like you’re jiggling a doorknob. The shell should pop loose, allowing you to slide your knife around the edges to complete the process. \u003c/p>\n\u003cp>For a great visual demo from a pro, check out this \u003ca href=\"http://www.sfgate.com/cgi-bin/object/article?f=/c/a/2007/09/26/FDK9SA706.DTL&o=0\">video\u003c/a> from SF Gate. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/hog-island-oyster-co-067.jpg\" alt=\"Hog Island Oyster feast\" title=\"Hog Island Oyster feast\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-5390\">\u003cbr>\n\u003cem>62 oysters later: happy and sated\u003c/em>\u003c/p>\n\u003cp>We didn't have time this trip, but next time I'll take my oysters to go and picnic on the beach at the Point Reyes National Seashore, about 20 minutes south on Route 1. \u003c/p>\n\u003cp>If you can't make it out to Point Reyes anytime soon, take heart, you can still oyster orgy on the cheap in the city. Here is a list worth holding on to: \u003ca href=\"http://blogs.sfweekly.com/foodie/2009/04/the_dollar_oyster_list_updated.php\">SF Weekly's running list of $1 Oyster spots\u003c/a>. \u003c/p>\n\u003cp>Happy oyster hunting!\u003c/p>\n\u003cp>\u003ca href=\"http://www.hogislandoysters.com/\">Hog Island Oyster Company\u003c/a> (farm)\u003cbr>\n20215, Highway 1\u003cbr>\nMarshall, CA 94940\u003cbr>\n(415) 663-9218, ext.255\u003cbr>\n\u003cem>Open 7 days a week, rain or shine! 9:00 AM to 5:00 PM\u003cbr>\nTip: Picnic reservations tend to fill up on the weekends so call in advance ($8/person with reservation on weekend, or $10/person walk-in; $5 on weekdays). Fee includes picnic table, shucking tools, access to bbq, and fresh lemons\u003c/em>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.cowgirlcreamery.com/\">Cowgirl Creamery\u003c/a>\u003cbr>\n80 4th Street (at Tomales Bay Foods)\u003cbr>\nPoint Reyes Station, California 94956\u003cbr>\n(415) 663-9335\u003cbr>\n\u003cem>Open Wednesday thru Sunday\u003cbr>\nTip: Every Friday at 11:30 a.m. there is a tour consisting of a 25-minute presentation and tasting of Cowgirl Creamery cheeses ($5)\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Tale of Two Pizzas",
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"content": "\u003cp>It was the season of sauce, it was the season of toppings. It was the spring of onions, it was the sausage of despair. We had pies before us, we had crusts before us.\u003c/p>\n\u003cp> \u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/taleza300.jpg\" alt=\"A Tale of Two Pizzas\" title=\"A Tale of Two Pizzas\" width=\"300\" height=\"290\" class=\"alignleft size-full wp-image-5234\">No lesser authority than The New York Times says artisanal pizza is on the rise. Just last week, the Gray Lady \u003ca href=\"http://www.nytimes.com/2009/07/08/dining/08pizza.html?ref=dining/\">blew the trend up\u003c/a>, making a case for the elegantly appointed pizzeria as a cost-conscious diner's best bet amid rotten economic circumstances. In San Francisco, this sub-genre of the pizza form is currently encroaching on the Mission District's once-fior di latte-less expanse with great success. \u003ca href=\"http://www.pizzeriadelfina.com/\">Pizzeria Delfina\u003c/a> and \u003ca href=\"http://berettasf.com/\">Beretta\u003c/a> are delicious examples of what's sizzling in Burritoland, though only the former would probably describe itself as a pizzeria first and foremost. \u003ca href=\"http://flourandwater.com/about/\">Flour + Water\u003c/a> just opened on Harrison in the last few months, serving pasta, salumi, and a familiar stripe of 'za: smallish, thin-crusted rounds decked out in classic and occasionally inventive combinations of toppings with a traditional bent and heavy, local-centric nods to seasonality. As if that weren't enough upscale crust and cheese to blanket a few square miles of coveted real estate, \u003ca href=\"http://pibarsf.com/\">Pi Bar\u003c/a> will soon start slinging (whole pies and cheese slices for, ha ha, $3.14) on Valencia near 25th, at a renovated space once home to Suriya Thai.\u003c/p>\n\u003cp>You might not have heard, but in Fall of 2008, \u003ca href=\"http://www.sfpizzeria.com/\">Pizzeria\u003c/a> opened its doors on a humming stretch of Valencia Street, not far from its intersection with 18th. As of press time, the establishment has garnered \u003ca href=\"http://www.yelp.com/biz/pizzeria-san-francisco#hrid:7Wq8aFWDcrtU6ayjSjOJMQ/src:search/query:pizzeria\">45 reviews\u003c/a> on Yelp, most of them quite positive. Yet, for all the times I've wandered past its wide windows, I've never seen a customer populating one of the dining room's handsome circular wooden tables. I've stared at the menu. I've contemplated the helpful photographs of Pizzeria's offerings pasted to the front window. I've watched cooks bustle, a waiter mop, and a manager meticulously refill and reposition jars of red pepper flakes on the long counter, but, never, not once, have I witnessed a person, sitting down, napkin on lap, actually tucking into a plate of anything. \u003c/p>\n\u003cp>And I've always wondered why. Location could not be the problem. Valencia is a major thoroughfare for night-time revelers and day-time shoppers. The product itself is not immediately suspect either. It's pizza, after all; everyone likes it. Unlike Beretta and Flour + Water, and to a lesser extent, Pizzeria Delfina, purveyors of an ostensibly fancier kind of pizza, the vibe is not glamorous. Apart from the wood oven used to bake them, the wares are not authentic but fairly pan-pizza in approach, though, in this age of hyper-fusion frenzy, that shouldn't deter the masses. You won't find habaneros, chicken tikka masala, or barbecue on pizza in Naples, but, these days, in the United States, thanks perhaps to the influence of \u003ca href=\"http://www.cpk.com/\">California Pizza Kitchen\u003c/a>, they're not exactly unusual toppings, and perfectly appropriate in the right context. \u003c/p>\n\u003cp>Pizzeria is also Halal. The pig is on a big muddy pedastal these days, and there's a chance the absence of house-cured prosciutto, guanciale, and an occasional trotter special throws potential customers off the scent. In addition, Pizzeria sells no alcohol. One Yelper reports brown-bagging some brew, but the restaurant doesn't specifically recommend doing so. Unless you're willing to ask and perhaps plead, the closest thing to a dinner buzz or a perfect pairing you'll get here will have to come in the form of a $2.50 soda. For many, this will prove a bigger sticking point than the pancetta \u003cem>non grata\u003c/em> situation. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Could cost be the issue? Probably not, though, as far as pizza goes, Pizzeria's is not particularly inexpensive. In fact, its pizza margherita costs a dollar more than a similarly sized version made by Flour + Water, when the ingredients are obviously the same: tomatoes, fresh basil, mozzarella, and olive oil. \u003c/p>\n\u003cp>Generally speaking, when a restaurant's always empty, no passer-by wants to play guinea pig. Delivery customers write the majority of Pizzeria's Yelp reviews, and they tend to gush about speedy delivery and the endearing customer service, signs a few people have been curious enough to phone in orders, and the business owners are working hard to amass devotees, one at a time if necessary. Pizzeria is not open for lunch, which seems like a curious choice to make, especially if the owners want bodies in the dining room. Walk-in customers are more likely at lunch-time, especially on the weekends, when weary shoppers from other parts of town, quivering beneath the weight of new purchases, and stoned folks staggering in from Dolores Park make impulsive dining decisions based on whatever is in front of them. \u003c/p>\n\u003cp>Unlike Pizzeria, Flour + Water, the sort of sleek, self-styled \"neighborhood\" restaurant that employs a publicist, has been hot. \u003ca href=\"http://flourandwater.com/press/\">A dozen local press mentions and reviews \u003c/a> popped up within days of its opening, many before, and over \u003ca href=\"http://www.yelp.com/biz/flour-water-san-francisco\">118 reviewers\u003c/a> have since weighed in, many charmed by the food, a number irritated by the crowds and clientele, and more than a few disparaging of the hosts' demeanor. No one likes a line, and Flour + Water's perpetually snakes out the door like links of runaway sausages. In shaping their doughy vision, the heads behind Flour + Water actually followed a pizza \u003ca href=\"http://missionlocal.org/2009/05/a-recession-time-to-open-a-restaurant-say-mission-district-entrepreneurs/\">principle\u003c/a> not unlike what was outlined in the Times piece, figuring rustic fare in a lovely dark wood-enhanced setting might rake in diners trying to scale back on spending without sacrificing the level of ambience regular restaurant-goers tend to favor. According to Flour + Water's website, the restaurant's design and construction \"are all about the mantra of the triple r: refurbished, repurposed and reclaimed,\" a triptych of buzzwords pretty much designed to make people feel as if they're sitting down to something real, hip, and happening, yet non-indulgent, and even -- gasp -- responsible.\u003c/p>\n\u003cp>Pizzeria and Flour + Water don't serve the same kind of pizza, so reviewing them in tandem wouldn't make sense. I'm interested in why one restaurant is full, and the other is empty. Does the press machine get behind whatever they're told to get behind by whomever gets to decide what should be gotten behind? Is herd mentality a lot of what's keeping Flour + Water packed tighter than a jar of oil-cured anchovies and Pizzeria as forlorn and lonely as a marinara-deprived breadstick? Does a Halal pizzeria without a pizzaiolo or a publicist stand a chance in this city?\u003c/p>\n\u003cp>On Saturday, I decided to seize the pizza by the box and give Pizzeria a real shot. At 5:15 p.m., I slowly and deliberately walked up to the door. I looked in through the smudged glass. I couldn't do it. The prospect of being the only person in the place stressed me out. A lopsided ratio of cooks to customers makes for awkward dining, a rigid, uncomfortable experience, like at a show, when a band dwarfs the crowd. I turned tail and scurried back to my apartment where, furious with my lack of courage, yet quite relieved, I immediately dialed in an order for delivery: a $12 small \"Popeye\" pizza (baby spinach, slow-roasted garlic, and red onion) to which I, for an extra buck, boldly added beef pepperoni. Minutes later, Pizzeria's pizza and I were face-to-face. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/zafordinner300.jpg\" alt=\"pizzeria\" title=\"pizzeria\" width=\"300\" height=\"225\" class=\"alignleft size-full wp-image-5233\">The mystery was over. The crust's bottom was black and blistery; the gnarled sides and top were beautiful, rutted in all the right places, tunnels of taste within, perfect pockets of air crunching, wafer-like, between teeth. The toppings were fine. I liked the cheese. The sauce was unmemorable. The thick slices of raw red onion didn't do much for me. I prefer them cooked, semi-pickled, or, if raw, very, very, very thinly slivered. The beef pepperoni didn't taste weird until I tried it cold on Sunday morning. Overall, Pizzeria makes a really good pizza in keeping with its intent: flavorful, timely, unpretentious, and very pizza-like. Everyone should go there ... or at least get something delivered.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>It was the season of sauce, it was the season of toppings. It was the spring of onions, it was the sausage of despair. We had pies before us, we had crusts before us.\u003c/p>\n\u003cp> \u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/taleza300.jpg\" alt=\"A Tale of Two Pizzas\" title=\"A Tale of Two Pizzas\" width=\"300\" height=\"290\" class=\"alignleft size-full wp-image-5234\">No lesser authority than The New York Times says artisanal pizza is on the rise. Just last week, the Gray Lady \u003ca href=\"http://www.nytimes.com/2009/07/08/dining/08pizza.html?ref=dining/\">blew the trend up\u003c/a>, making a case for the elegantly appointed pizzeria as a cost-conscious diner's best bet amid rotten economic circumstances. In San Francisco, this sub-genre of the pizza form is currently encroaching on the Mission District's once-fior di latte-less expanse with great success. \u003ca href=\"http://www.pizzeriadelfina.com/\">Pizzeria Delfina\u003c/a> and \u003ca href=\"http://berettasf.com/\">Beretta\u003c/a> are delicious examples of what's sizzling in Burritoland, though only the former would probably describe itself as a pizzeria first and foremost. \u003ca href=\"http://flourandwater.com/about/\">Flour + Water\u003c/a> just opened on Harrison in the last few months, serving pasta, salumi, and a familiar stripe of 'za: smallish, thin-crusted rounds decked out in classic and occasionally inventive combinations of toppings with a traditional bent and heavy, local-centric nods to seasonality. As if that weren't enough upscale crust and cheese to blanket a few square miles of coveted real estate, \u003ca href=\"http://pibarsf.com/\">Pi Bar\u003c/a> will soon start slinging (whole pies and cheese slices for, ha ha, $3.14) on Valencia near 25th, at a renovated space once home to Suriya Thai.\u003c/p>\n\u003cp>You might not have heard, but in Fall of 2008, \u003ca href=\"http://www.sfpizzeria.com/\">Pizzeria\u003c/a> opened its doors on a humming stretch of Valencia Street, not far from its intersection with 18th. As of press time, the establishment has garnered \u003ca href=\"http://www.yelp.com/biz/pizzeria-san-francisco#hrid:7Wq8aFWDcrtU6ayjSjOJMQ/src:search/query:pizzeria\">45 reviews\u003c/a> on Yelp, most of them quite positive. Yet, for all the times I've wandered past its wide windows, I've never seen a customer populating one of the dining room's handsome circular wooden tables. I've stared at the menu. I've contemplated the helpful photographs of Pizzeria's offerings pasted to the front window. I've watched cooks bustle, a waiter mop, and a manager meticulously refill and reposition jars of red pepper flakes on the long counter, but, never, not once, have I witnessed a person, sitting down, napkin on lap, actually tucking into a plate of anything. \u003c/p>\n\u003cp>And I've always wondered why. Location could not be the problem. Valencia is a major thoroughfare for night-time revelers and day-time shoppers. The product itself is not immediately suspect either. It's pizza, after all; everyone likes it. Unlike Beretta and Flour + Water, and to a lesser extent, Pizzeria Delfina, purveyors of an ostensibly fancier kind of pizza, the vibe is not glamorous. Apart from the wood oven used to bake them, the wares are not authentic but fairly pan-pizza in approach, though, in this age of hyper-fusion frenzy, that shouldn't deter the masses. You won't find habaneros, chicken tikka masala, or barbecue on pizza in Naples, but, these days, in the United States, thanks perhaps to the influence of \u003ca href=\"http://www.cpk.com/\">California Pizza Kitchen\u003c/a>, they're not exactly unusual toppings, and perfectly appropriate in the right context. \u003c/p>\n\u003cp>Pizzeria is also Halal. The pig is on a big muddy pedastal these days, and there's a chance the absence of house-cured prosciutto, guanciale, and an occasional trotter special throws potential customers off the scent. In addition, Pizzeria sells no alcohol. One Yelper reports brown-bagging some brew, but the restaurant doesn't specifically recommend doing so. Unless you're willing to ask and perhaps plead, the closest thing to a dinner buzz or a perfect pairing you'll get here will have to come in the form of a $2.50 soda. For many, this will prove a bigger sticking point than the pancetta \u003cem>non grata\u003c/em> situation. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Could cost be the issue? Probably not, though, as far as pizza goes, Pizzeria's is not particularly inexpensive. In fact, its pizza margherita costs a dollar more than a similarly sized version made by Flour + Water, when the ingredients are obviously the same: tomatoes, fresh basil, mozzarella, and olive oil. \u003c/p>\n\u003cp>Generally speaking, when a restaurant's always empty, no passer-by wants to play guinea pig. Delivery customers write the majority of Pizzeria's Yelp reviews, and they tend to gush about speedy delivery and the endearing customer service, signs a few people have been curious enough to phone in orders, and the business owners are working hard to amass devotees, one at a time if necessary. Pizzeria is not open for lunch, which seems like a curious choice to make, especially if the owners want bodies in the dining room. Walk-in customers are more likely at lunch-time, especially on the weekends, when weary shoppers from other parts of town, quivering beneath the weight of new purchases, and stoned folks staggering in from Dolores Park make impulsive dining decisions based on whatever is in front of them. \u003c/p>\n\u003cp>Unlike Pizzeria, Flour + Water, the sort of sleek, self-styled \"neighborhood\" restaurant that employs a publicist, has been hot. \u003ca href=\"http://flourandwater.com/press/\">A dozen local press mentions and reviews \u003c/a> popped up within days of its opening, many before, and over \u003ca href=\"http://www.yelp.com/biz/flour-water-san-francisco\">118 reviewers\u003c/a> have since weighed in, many charmed by the food, a number irritated by the crowds and clientele, and more than a few disparaging of the hosts' demeanor. No one likes a line, and Flour + Water's perpetually snakes out the door like links of runaway sausages. In shaping their doughy vision, the heads behind Flour + Water actually followed a pizza \u003ca href=\"http://missionlocal.org/2009/05/a-recession-time-to-open-a-restaurant-say-mission-district-entrepreneurs/\">principle\u003c/a> not unlike what was outlined in the Times piece, figuring rustic fare in a lovely dark wood-enhanced setting might rake in diners trying to scale back on spending without sacrificing the level of ambience regular restaurant-goers tend to favor. According to Flour + Water's website, the restaurant's design and construction \"are all about the mantra of the triple r: refurbished, repurposed and reclaimed,\" a triptych of buzzwords pretty much designed to make people feel as if they're sitting down to something real, hip, and happening, yet non-indulgent, and even -- gasp -- responsible.\u003c/p>\n\u003cp>Pizzeria and Flour + Water don't serve the same kind of pizza, so reviewing them in tandem wouldn't make sense. I'm interested in why one restaurant is full, and the other is empty. Does the press machine get behind whatever they're told to get behind by whomever gets to decide what should be gotten behind? Is herd mentality a lot of what's keeping Flour + Water packed tighter than a jar of oil-cured anchovies and Pizzeria as forlorn and lonely as a marinara-deprived breadstick? Does a Halal pizzeria without a pizzaiolo or a publicist stand a chance in this city?\u003c/p>\n\u003cp>On Saturday, I decided to seize the pizza by the box and give Pizzeria a real shot. At 5:15 p.m., I slowly and deliberately walked up to the door. I looked in through the smudged glass. I couldn't do it. The prospect of being the only person in the place stressed me out. A lopsided ratio of cooks to customers makes for awkward dining, a rigid, uncomfortable experience, like at a show, when a band dwarfs the crowd. I turned tail and scurried back to my apartment where, furious with my lack of courage, yet quite relieved, I immediately dialed in an order for delivery: a $12 small \"Popeye\" pizza (baby spinach, slow-roasted garlic, and red onion) to which I, for an extra buck, boldly added beef pepperoni. Minutes later, Pizzeria's pizza and I were face-to-face. \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/24/2009/07/zafordinner300.jpg\" alt=\"pizzeria\" title=\"pizzeria\" width=\"300\" height=\"225\" class=\"alignleft size-full wp-image-5233\">The mystery was over. The crust's bottom was black and blistery; the gnarled sides and top were beautiful, rutted in all the right places, tunnels of taste within, perfect pockets of air crunching, wafer-like, between teeth. The toppings were fine. I liked the cheese. The sauce was unmemorable. The thick slices of raw red onion didn't do much for me. I prefer them cooked, semi-pickled, or, if raw, very, very, very thinly slivered. The beef pepperoni didn't taste weird until I tried it cold on Sunday morning. Overall, Pizzeria makes a really good pizza in keeping with its intent: flavorful, timely, unpretentious, and very pizza-like. Everyone should go there ... or at least get something delivered.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Toot Toot Tootsie, Hello!",
"title": "Toot Toot Tootsie, Hello!",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cobject width=\"425\" height=\"344\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/G-WZRUIfHjo&hl=en&fs=1&\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/G-WZRUIfHjo&hl=en&fs=1&\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"425\" height=\"344\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Thank god for crappy hospital food.\u003c/p>\n\u003cp>Seriously, as much as I respect and liked my caretakers at Lucile Packard Children's Hospital at Stanford, their food was not all they advertised. \u003c/p>\n\u003cp>Big surprise, right? Thankfully, my husband was ready and willing to bring back food from any place I wanted. He even would have driven up to San Francisco to bring me \u003ca href=\"http://piccinocafe.com/\">Piccino\u003c/a> or \u003ca href=\"http://nopalitosf.com/\">Nopalito\u003c/a>. Lucky for us and for our future stomachs that he didn't have to go nearly so far. \u003c/p>\n\u003cp>Just down the street from the hospital is \u003cstrong>Tootsie's\u003c/strong>. Tucked in the historic Stanford Barn, which served as the Stanford winery until 1893, Tootsie's is a little Italian jewel of an eatery that offers high-end coffees and espresso, sandwiches, fresh salads, and breakfasts. \u003ca href=\"http://ww2.kqed.org/bayareabites/author/jennifer-maiser/\">Jen Maiser\u003c/a> alerted me to Tootsie's existence soon after we moved down here, and we'd been intending to go ever since. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In a bow to the location's history, Shannon and Rocco Scordella named their place for university namesake Leland Stanford Junior's dog (did you follow that?) and opened the red bricked restaurant six months ago. Both Scordellas have worked in fine dining in New York, and Chef Rocco, who originally hails from Puglia and Bologna, Italy, was brought to New York by Mario Batali to work at \u003ca href=\"http://www.delposto.com/home.htm\">Del Posto\u003c/a>.\u003c/p>\n\u003cp>Unfortunately, we kept wanting to go for dinner, which they don't serve -- though Shannon did tell us on a recent visit that they might move to small plates and an enoteca-type setting -- so most of our half-hearted efforts were thwarted until I was in the hospital with a days-old baby. Mathra called me from Tootsie's to read off their menu -- I had my laptop in the hospital (of course!) but their website doesn't seem to be operational -- and he didn't get past, \"fried chicken sandwich.\"\u003c/p>\n\u003cp>Man. That sandwich. That SANDWICH! That sandwich isn't just a sandwich. It's a crispy-succulent soul reviver, topped with endive-caper slaw and snugged between two halves of a crusty bun. After getting only two hours of sleep in the 48 hours that followed Henry's birth, that sandwich saved my sanity and kept me from going all \u003ca href=\"http://en.wikipedia.org/wiki/The_Yellow_Wallpaper\">Yellow Wallpaper\u003c/a> in the maternity ward. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/tootsies.jpg\" alt=\"tootsies\" title=\"tootsies\" width=\"350\" height=\"263\" class=\"alignleft size-full wp-image-4881\">\u003c/p>\n\u003cp>I've been home from the hospital for two weeks, and I've had that sandwich -- along with the accompanying homemade oregano potato chips -- five times. If that sandwich was the only thing they served, I still would think Tootsie's was worth it. However, good thing for everyone else (who have enough sense to take me at my word and run, don't walk, to Tootsie's), they also have a brilliant agrumi salad with butter lettuce, radish, celery, grapefruit segments, and shaved fennel; and a white bean, fennel, and flaked tuna salad with the springiest, most pristine arugula outside of Chez Panisse's crisper.\u003c/p>\n\u003cp>A very recent trip had us trying a brand new menu item: octopus and farro salad with celery and carrots, a divine dish that Rocco told us was his mother's recipe from Puglia. On the same trip, we sampled an Italian sausage and roasted pepper sandwich on a thick bun that was slabbed over with broccoli pesto and light touches of mustard; both were delicious dishes I hope I see often on the menu. \u003c/p>\n\u003cp>For breakfast, I will clog my arteries as frequently as I can with their poached egg on thick toast. Sound prosaic? What if I tell you that the poached egg is topped with celery, olives, and a drizzle of olive oil? \u003c/p>\n\u003cp>Some day I plan to try their crêpe-esque ricotta pancakes with strawberries, but I'm having a hard time tearing myself away from that poached egg. I also had a bite of their veal-pork burger with olives and oregano ground right into the meat and slathered with caramelized onions and mozzarella cheese. I wonder if anyone will believe me when I say that the shoestring potatoes Tootsie's serves with that burger are better than those found at Zuni Cafe?\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>Tootsie's at the Stanford Barn\u003cbr>\n700 Quarry Road\u003cbr>\nPalo Alto, CA 94304\u003cbr>\n(650) 566-8445\u003c/b>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cobject width=\"425\" height=\"344\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/G-WZRUIfHjo&hl=en&fs=1&\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/G-WZRUIfHjo&hl=en&fs=1&\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"425\" height=\"344\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>Thank god for crappy hospital food.\u003c/p>\n\u003cp>Seriously, as much as I respect and liked my caretakers at Lucile Packard Children's Hospital at Stanford, their food was not all they advertised. \u003c/p>\n\u003cp>Big surprise, right? Thankfully, my husband was ready and willing to bring back food from any place I wanted. He even would have driven up to San Francisco to bring me \u003ca href=\"http://piccinocafe.com/\">Piccino\u003c/a> or \u003ca href=\"http://nopalitosf.com/\">Nopalito\u003c/a>. Lucky for us and for our future stomachs that he didn't have to go nearly so far. \u003c/p>\n\u003cp>Just down the street from the hospital is \u003cstrong>Tootsie's\u003c/strong>. Tucked in the historic Stanford Barn, which served as the Stanford winery until 1893, Tootsie's is a little Italian jewel of an eatery that offers high-end coffees and espresso, sandwiches, fresh salads, and breakfasts. \u003ca href=\"http://ww2.kqed.org/bayareabites/author/jennifer-maiser/\">Jen Maiser\u003c/a> alerted me to Tootsie's existence soon after we moved down here, and we'd been intending to go ever since. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In a bow to the location's history, Shannon and Rocco Scordella named their place for university namesake Leland Stanford Junior's dog (did you follow that?) and opened the red bricked restaurant six months ago. Both Scordellas have worked in fine dining in New York, and Chef Rocco, who originally hails from Puglia and Bologna, Italy, was brought to New York by Mario Batali to work at \u003ca href=\"http://www.delposto.com/home.htm\">Del Posto\u003c/a>.\u003c/p>\n\u003cp>Unfortunately, we kept wanting to go for dinner, which they don't serve -- though Shannon did tell us on a recent visit that they might move to small plates and an enoteca-type setting -- so most of our half-hearted efforts were thwarted until I was in the hospital with a days-old baby. Mathra called me from Tootsie's to read off their menu -- I had my laptop in the hospital (of course!) but their website doesn't seem to be operational -- and he didn't get past, \"fried chicken sandwich.\"\u003c/p>\n\u003cp>Man. That sandwich. That SANDWICH! That sandwich isn't just a sandwich. It's a crispy-succulent soul reviver, topped with endive-caper slaw and snugged between two halves of a crusty bun. After getting only two hours of sleep in the 48 hours that followed Henry's birth, that sandwich saved my sanity and kept me from going all \u003ca href=\"http://en.wikipedia.org/wiki/The_Yellow_Wallpaper\">Yellow Wallpaper\u003c/a> in the maternity ward. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/tootsies.jpg\" alt=\"tootsies\" title=\"tootsies\" width=\"350\" height=\"263\" class=\"alignleft size-full wp-image-4881\">\u003c/p>\n\u003cp>I've been home from the hospital for two weeks, and I've had that sandwich -- along with the accompanying homemade oregano potato chips -- five times. If that sandwich was the only thing they served, I still would think Tootsie's was worth it. However, good thing for everyone else (who have enough sense to take me at my word and run, don't walk, to Tootsie's), they also have a brilliant agrumi salad with butter lettuce, radish, celery, grapefruit segments, and shaved fennel; and a white bean, fennel, and flaked tuna salad with the springiest, most pristine arugula outside of Chez Panisse's crisper.\u003c/p>\n\u003cp>A very recent trip had us trying a brand new menu item: octopus and farro salad with celery and carrots, a divine dish that Rocco told us was his mother's recipe from Puglia. On the same trip, we sampled an Italian sausage and roasted pepper sandwich on a thick bun that was slabbed over with broccoli pesto and light touches of mustard; both were delicious dishes I hope I see often on the menu. \u003c/p>\n\u003cp>For breakfast, I will clog my arteries as frequently as I can with their poached egg on thick toast. Sound prosaic? What if I tell you that the poached egg is topped with celery, olives, and a drizzle of olive oil? \u003c/p>\n\u003cp>Some day I plan to try their crêpe-esque ricotta pancakes with strawberries, but I'm having a hard time tearing myself away from that poached egg. I also had a bite of their veal-pork burger with olives and oregano ground right into the meat and slathered with caramelized onions and mozzarella cheese. I wonder if anyone will believe me when I say that the shoestring potatoes Tootsie's serves with that burger are better than those found at Zuni Cafe?\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>Tootsie's at the Stanford Barn\u003cbr>\n700 Quarry Road\u003cbr>\nPalo Alto, CA 94304\u003cbr>\n(650) 566-8445\u003c/b>\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/24/2009/07/crawfish_bag.jpg\" alt=\"crawfish_bag\" title=\"crawfish_bag\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-5095\">\u003c/p>\n\u003cp>One of my favorite culinary mash-ups of recent years is the Vietnamese-Chinese-Cajun crawfish boil served with rice or garlic noodles. Following the arc of families moving from Vietnam to New Orleans to Southern California to, finally, San Jose and San Francisco, mud bugs have taken a garlicky turn and shown up, of all places, in Little Saigon's across the country. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://redcrawfishsf.com/\">Red Crawfish\u003c/a>\u003c/strong> in San Francisco's Tenderloin is the one closest and dearest to me, as I head over that way anytime I'm craving familiar, comforting flavors. Boiled crawfish is a new tradition among my peeps, but it's one that I'm very happy to adopt, too.\u003c/p>\n\u003cp>Eating here is a dress-down, messy affair that requires friends with absolutely no pretensions about food. The red, steaming, spicy crawfish come out from the kitchen in pails and are plopped down on the paper-topped table inside plastic bags, rather than piled right on the table, to hold in all that the thick, rich broth. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/crawfish_fries.jpg\" alt=\"crawfish fries\" title=\"crawfish fries\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-5096\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I love very spicy food and found that the medium was just fine for me. If you're hungry and a bit of a glutton, you could eat two pounds of crawfish with nothing else, but it's definitely hard to resist popular side orders like batter-fried sweet potatoes, buttery garlic noodles, buttery garlic toast, or just plain rice. You can also order potatoes and corn on the cob, and they'll throw them right in with the crawfish. If you don't \u003ca href=\"http://www.youtube.com/watch?v=xT9mkqpfwlQ&feature=related\">\u003cstrong>suck the heads\u003c/strong>\u003c/a> (and the purists among us would insist that you do), you should at least order some garlic noodles or a bowl of rice for soaking up all the juicy goodness that spurts out of each one. \u003c/p>\n\u003cp>There are other entrees on \u003ca href=\"http://redcrawfishsf.com/menu.html\">\u003cstrong>the Red Crawfish's menu\u003c/strong>\u003c/a> -- the usual suspects of Vietnamese fare dominates over the Cajun influence -- but I haven't yet strayed far from the namesake of the restaurant. The huge bowl of spicy seafood soup is definitely worth sharing, while next on my list is one of my favorite dishes, bun rieu, seafood and tomato-tinged broth served over rice noodles.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/crawfish_soup.jpg\" alt=\"crawfish soup\" title=\"crawfish soup\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-5101\">\u003c/p>\n\u003cp>For the DIY folks, there's also plenty of local crawfish harvested from the Sacramento Delta and from California's rice fields. Although the \u003ca href=\"http://www.crawdadfestival.org/\">\u003cstrong>Isleton Crawdad Festival\u003c/strong>\u003c/a> was canceled last month, another victim of the recession, you can still pick up live mud bugs (more for the rest of us!) from Bob's Bait Shop a.k.a. \u003ca href=\"http://themasterbaiter.tripod.com/\">\u003cstrong>The Master Baiter\u003c/strong>\u003c/a>. Located near the Sacramento Delta and the premier sources of live bait in the area, the shop also provides local crawfish for cooks picky about freshness. Be sure to call in advance, especially if you need more than 15 pounds. Check also with large Asian supermarkets near you, especially \u003ca href=\"http://www.99ranch.com/StoreLocator.asp?Store=All\">\u003cstrong>99 Ranch Market\u003c/strong>\u003c/a>, where crawfish can often be found crawling around live in the tanks.\u003c/p>\n\u003cp>Those of us who have no shame will even ask the server at Red Crawfish to leave all the shells on the table so that, at the end of the meal, we can bag them up, spices and all, to make a very tasty stock back at home. Add some \u003ca href=\"http://hubpages.com/hub/How-to-Make-the-Cajun-Trinity\">\u003cstrong>Cajun trinity\u003c/strong>\u003c/a>, some dark roux, stir in a little heavy cream and lots of dry sherry, pull out a blender and a mesh strainer -- and you have a pot of mighty tasty soup.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://redcrawfishsf.com/\">RED CRAWFISH\u003c/a>\u003c/strong>\u003cbr>\n611 Larkin Street\u003cbr>\nSan Francisco, CA 94109\u003cbr>\n(415) 771-1388\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=red+crawfish&sll=37.784808,-122.417092&sspn=0.008488,0.006899&ie=UTF8&z=17&iwloc=A\">\u003cstrong>Map\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://themasterbaiter.tripod.com/\">BOB'S BAIT SHOP\u003c/a>\u003c/strong>\u003cbr>\n302 2nd Street\u003cbr>\nIsleton, CA 95641\u003cbr>\n(916) 777-6666 or (916) 777-6806\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?ie=UTF8&q=map+302+2nd+Street,+isleton+california&fb=1&split=1&gl=us&cid=0,0,12326650582303194107&ei=24ZRSqmbKoeeswOd1vCqDQ&z=16&iwloc=A\">Map\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/crawfish_shells.jpg\" alt=\"crawfish shells\" title=\"crawfish shells\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-5099\">\u003c/p>\n\n",
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"excerpt": "One of my favorite culinary mash-ups of recent years is the Vietnamese-Chinese-Cajun crawfish boil served with rice or garlic noodles. Following the arc of families moving from Vietnam to New Orleans to Southern California to, finally, San Jose and San Francisco, mud bugs have taken a garlicky turn and shown up, of all places, in Little Saigon's across the country.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/crawfish_bag.jpg\" alt=\"crawfish_bag\" title=\"crawfish_bag\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-5095\">\u003c/p>\n\u003cp>One of my favorite culinary mash-ups of recent years is the Vietnamese-Chinese-Cajun crawfish boil served with rice or garlic noodles. Following the arc of families moving from Vietnam to New Orleans to Southern California to, finally, San Jose and San Francisco, mud bugs have taken a garlicky turn and shown up, of all places, in Little Saigon's across the country. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://redcrawfishsf.com/\">Red Crawfish\u003c/a>\u003c/strong> in San Francisco's Tenderloin is the one closest and dearest to me, as I head over that way anytime I'm craving familiar, comforting flavors. Boiled crawfish is a new tradition among my peeps, but it's one that I'm very happy to adopt, too.\u003c/p>\n\u003cp>Eating here is a dress-down, messy affair that requires friends with absolutely no pretensions about food. The red, steaming, spicy crawfish come out from the kitchen in pails and are plopped down on the paper-topped table inside plastic bags, rather than piled right on the table, to hold in all that the thick, rich broth. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/crawfish_fries.jpg\" alt=\"crawfish fries\" title=\"crawfish fries\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-5096\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I love very spicy food and found that the medium was just fine for me. If you're hungry and a bit of a glutton, you could eat two pounds of crawfish with nothing else, but it's definitely hard to resist popular side orders like batter-fried sweet potatoes, buttery garlic noodles, buttery garlic toast, or just plain rice. You can also order potatoes and corn on the cob, and they'll throw them right in with the crawfish. If you don't \u003ca href=\"http://www.youtube.com/watch?v=xT9mkqpfwlQ&feature=related\">\u003cstrong>suck the heads\u003c/strong>\u003c/a> (and the purists among us would insist that you do), you should at least order some garlic noodles or a bowl of rice for soaking up all the juicy goodness that spurts out of each one. \u003c/p>\n\u003cp>There are other entrees on \u003ca href=\"http://redcrawfishsf.com/menu.html\">\u003cstrong>the Red Crawfish's menu\u003c/strong>\u003c/a> -- the usual suspects of Vietnamese fare dominates over the Cajun influence -- but I haven't yet strayed far from the namesake of the restaurant. The huge bowl of spicy seafood soup is definitely worth sharing, while next on my list is one of my favorite dishes, bun rieu, seafood and tomato-tinged broth served over rice noodles.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/crawfish_soup.jpg\" alt=\"crawfish soup\" title=\"crawfish soup\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-5101\">\u003c/p>\n\u003cp>For the DIY folks, there's also plenty of local crawfish harvested from the Sacramento Delta and from California's rice fields. Although the \u003ca href=\"http://www.crawdadfestival.org/\">\u003cstrong>Isleton Crawdad Festival\u003c/strong>\u003c/a> was canceled last month, another victim of the recession, you can still pick up live mud bugs (more for the rest of us!) from Bob's Bait Shop a.k.a. \u003ca href=\"http://themasterbaiter.tripod.com/\">\u003cstrong>The Master Baiter\u003c/strong>\u003c/a>. Located near the Sacramento Delta and the premier sources of live bait in the area, the shop also provides local crawfish for cooks picky about freshness. Be sure to call in advance, especially if you need more than 15 pounds. Check also with large Asian supermarkets near you, especially \u003ca href=\"http://www.99ranch.com/StoreLocator.asp?Store=All\">\u003cstrong>99 Ranch Market\u003c/strong>\u003c/a>, where crawfish can often be found crawling around live in the tanks.\u003c/p>\n\u003cp>Those of us who have no shame will even ask the server at Red Crawfish to leave all the shells on the table so that, at the end of the meal, we can bag them up, spices and all, to make a very tasty stock back at home. Add some \u003ca href=\"http://hubpages.com/hub/How-to-Make-the-Cajun-Trinity\">\u003cstrong>Cajun trinity\u003c/strong>\u003c/a>, some dark roux, stir in a little heavy cream and lots of dry sherry, pull out a blender and a mesh strainer -- and you have a pot of mighty tasty soup.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://redcrawfishsf.com/\">RED CRAWFISH\u003c/a>\u003c/strong>\u003cbr>\n611 Larkin Street\u003cbr>\nSan Francisco, CA 94109\u003cbr>\n(415) 771-1388\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=red+crawfish&sll=37.784808,-122.417092&sspn=0.008488,0.006899&ie=UTF8&z=17&iwloc=A\">\u003cstrong>Map\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://themasterbaiter.tripod.com/\">BOB'S BAIT SHOP\u003c/a>\u003c/strong>\u003cbr>\n302 2nd Street\u003cbr>\nIsleton, CA 95641\u003cbr>\n(916) 777-6666 or (916) 777-6806\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?ie=UTF8&q=map+302+2nd+Street,+isleton+california&fb=1&split=1&gl=us&cid=0,0,12326650582303194107&ei=24ZRSqmbKoeeswOd1vCqDQ&z=16&iwloc=A\">Map\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/07/crawfish_shells.jpg\" alt=\"crawfish shells\" title=\"crawfish shells\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-5099\">\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "How The Sausage is Made",
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"content": "\u003cp>Today's food-scape is a rich tapestry woven from a multitude of little ideas and small stories: tradition, history, science, art, and human ingenuity colliding on plates at the intersection of major political and social issues. The individual strands of this loom-y metaphor are people. They aren't always clearly visible until you look closely. People need food to survive, and in ancient times, communities were endlessly preoccupied with finding things to eat and figuring out how to cook them. Civilizations would form and thrive around the domestication of a single species of animal. Proud eating traditions have sprung from time-honed preparation techniques born of necessity. Great celebrations still honor the harvest and hunt. For evidence, look no further than Thanksgiving and the \u003ca href=\"http://gilroygarlicfestival.com/\">Gilroy Garlic Festival\u003c/a>. There's a gulf between pounding poi in Polynesia and nudging a grocery cart through \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a>, but the parallels persist even amid changing times and circumstance: we have always been defined by how we eat -- as individuals, families, neighborhoods, cities, states, and countries. Food used to be seen as fuel; now, it's a mirror, and everything we stuff down our face-holes shows us more about ourselves and the way we live.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/artspace500.jpg\" alt=\"The view of Guerrero from inside 18 Reasons. Photo by Michael V. Chopko\" title=\"The view of Guerrero from inside 18 Reasons. Photo by Michael V. Chopko\" width=\"500\" height=\"276\" class=\"alignnone size-full wp-image-4910\">\u003cbr>\n\u003cem>The view of Guerrero from inside 18 Reasons\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.18reasons.org/\">18 Reasons\u003c/a>, the Bi Rite-affiliated gallery space on Guerrero near 18th Street, has made such conscious, well-examined consumption its mission, offering exhibitions, lectures, tastings, and classes to draw clear bright lines between food, people, and place, existing essentially as the embodiment of its intention, as a local meeting spot for people who love food and want to talk about it, share what they know, and learn from others. The gallery has received some local press love but this summer's offerings deserve special mention.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/firstbreak500.jpg\" alt=\"Morgan Maki starting on the lamb. Photo by Michael V. Chopko\" title=\"Morgan Maki starting on the lamb. Photo by Michael V. Chopko\" width=\"500\" height=\"326\" class=\"alignnone size-full wp-image-4912\">\u003cbr>\n\u003cem>Morgan Maki starting on the lamb\u003c/em>\u003c/p>\n\u003cp>Last week, I attended the second part of a \u003cstrong>Lamb Butchery and Sausage Making\u003c/strong> class taught by Bi Rite butcher Morgan Maki, the same guy who schooled folks in Stock Theory and Knife Skills a few months ago. The first session saw a 5-foot-long 45 pound lamb broken down and whittled into chops, roasts, and other cuts for cookery. I missed that one due to illness but the pictures tell enough of the story for you to get the basic idea. It came in whole and left in chunks. Maki dropped some anatomy knowledge. Everyone ate cheese and drank wine. When I arrived at the second session, the students were chopping the trimmings from that depleted carcass, sleeves rolled up, ties tucked, and jewelry removed. It was a Tuesday night, and most had clearly come straight from work and were dutifully taxing the bottles of merlot making the rounds. The gallery's clean white walls were bare, awaiting the summer show (Julie Duffoo's semi-gristly \u003ca href=\"http://www.meatpaper.com/\">Meatpaper\u003c/a> photographs of local butchers). The only exhibit on display was the whirl of activity, something like a party happening around the sturdy wooden table in the center of the room: sausage as social sculpture. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/students500.jpg\" alt=\"Students gathering around the grinder. Photo by Michael V. Chopko\" title=\"Students gathering around the grinder. Photo by Michael V. Chopko\" width=\"500\" height=\"275\" class=\"alignnone size-full wp-image-4913\">\u003cbr>\n\u003cem>Gathering around the grinder\u003c/em>\u003c/p>\n\u003cp>As Maki spoke, some of the attendees frantically scribbled on yellow legal pads. A few people hung back against the walls, silent, literally watching others watch and talk. Most crowded around the table for a shot at slicing, or volunteered to help grind once the ingredients were assembled. \"This is probably used in extreme interrogation techniques,\" quipped one dude as he eyed the sausage stuffing apparatus. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/thegrind.jpg\" alt=\"The sausage, ground. Photo by Michael V. Chopko\" title=\"The sausage, ground. Photo by Michael V. Chopko\" width=\"300\" height=\"525\" class=\"alignnone size-full wp-image-4908\">\u003cbr>\n\u003cem>The sausage, ground\u003c/em>\u003c/p>\n\u003cp>People capable of paying 60 dollars to learn how Bi Rite butchers make sausages using $2000 grinders can afford to buy sausage at \u003ca href=\"http://www.biritemarket.com/\">Bi Rite\u003c/a> any time they want. They don't need to learn how to make sausage at home in order to save money or make their lives easier. Prussian statesman \u003ca href=\"http://en.wikipedia.org/wiki/Otto_von_Bismarck\">Otto Von Bismarck\u003c/a> (an abundantly mustached practitioner of Realpolitik who probably put away many many sausages in his day) famously compared the crafting of laws to the processing of sausages. There was once the idea that people wouldn't want to eat sausage if they saw how it was made. Now, people want to know where they can find fresh pork blood and a good deal on a professional grinder. \u003c/p>\n\u003cp>Those who show up at 18 Reasons for something like this aren't just amassing knowledge for themselves. They're making a personal investment in an enduring artisanal tradition and, by extension, a community. \"The more people that use this space the healthier it will be,\" said Maki when I asked him what he wanted out of the gallery. The neighborhood has definitely taken notice. Every person walking past with laundry and grocery bags stops to peer in. Maybe they all won't shell out the ducats for a class but they'll maybe come to a free event, or at least read up on something they saw posted on the board outside.\u003c/p>\n\u003cp>If you want to get involved, now is a good time. Classes on the horizon promise to please. On Tuesday, July 7, Maki will teach the first section of a two-part course on \u003cstrong>Pig Butchery and Curing\u003c/strong>, in which participants will learn the basics of swine disassembly as well as several principles and techniques of curing in preparation for smoking or curing. The cost is $60 for non-members. \u003ca href=\"http://www.brownpapertickets.com/event/71365/\">Buy your tickets here\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Photos by Michael V. Chopko\u003c/strong>\u003c/em>\u003c/p>\n\n",
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"excerpt": "\u003ca href=\"http://www.18reasons.org/\">18 Reasons\u003c/a>, the Bi Rite-affiliated gallery space on Guerrero near 18th Street, has made such conscious, well-examined consumption its mission, offering exhibitions, lectures, tastings, and classes to draw clear bright lines between food, people, and place, existing essentially as the embodiment of its intention, as a local meeting spot for people who love food and want to talk about it, share what they know, and learn from others. The gallery has received some local press love but this summer's offerings deserve special mention.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Today's food-scape is a rich tapestry woven from a multitude of little ideas and small stories: tradition, history, science, art, and human ingenuity colliding on plates at the intersection of major political and social issues. The individual strands of this loom-y metaphor are people. They aren't always clearly visible until you look closely. People need food to survive, and in ancient times, communities were endlessly preoccupied with finding things to eat and figuring out how to cook them. Civilizations would form and thrive around the domestication of a single species of animal. Proud eating traditions have sprung from time-honed preparation techniques born of necessity. Great celebrations still honor the harvest and hunt. For evidence, look no further than Thanksgiving and the \u003ca href=\"http://gilroygarlicfestival.com/\">Gilroy Garlic Festival\u003c/a>. There's a gulf between pounding poi in Polynesia and nudging a grocery cart through \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a>, but the parallels persist even amid changing times and circumstance: we have always been defined by how we eat -- as individuals, families, neighborhoods, cities, states, and countries. Food used to be seen as fuel; now, it's a mirror, and everything we stuff down our face-holes shows us more about ourselves and the way we live.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/artspace500.jpg\" alt=\"The view of Guerrero from inside 18 Reasons. Photo by Michael V. Chopko\" title=\"The view of Guerrero from inside 18 Reasons. Photo by Michael V. Chopko\" width=\"500\" height=\"276\" class=\"alignnone size-full wp-image-4910\">\u003cbr>\n\u003cem>The view of Guerrero from inside 18 Reasons\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.18reasons.org/\">18 Reasons\u003c/a>, the Bi Rite-affiliated gallery space on Guerrero near 18th Street, has made such conscious, well-examined consumption its mission, offering exhibitions, lectures, tastings, and classes to draw clear bright lines between food, people, and place, existing essentially as the embodiment of its intention, as a local meeting spot for people who love food and want to talk about it, share what they know, and learn from others. The gallery has received some local press love but this summer's offerings deserve special mention.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/firstbreak500.jpg\" alt=\"Morgan Maki starting on the lamb. Photo by Michael V. Chopko\" title=\"Morgan Maki starting on the lamb. Photo by Michael V. Chopko\" width=\"500\" height=\"326\" class=\"alignnone size-full wp-image-4912\">\u003cbr>\n\u003cem>Morgan Maki starting on the lamb\u003c/em>\u003c/p>\n\u003cp>Last week, I attended the second part of a \u003cstrong>Lamb Butchery and Sausage Making\u003c/strong> class taught by Bi Rite butcher Morgan Maki, the same guy who schooled folks in Stock Theory and Knife Skills a few months ago. The first session saw a 5-foot-long 45 pound lamb broken down and whittled into chops, roasts, and other cuts for cookery. I missed that one due to illness but the pictures tell enough of the story for you to get the basic idea. It came in whole and left in chunks. Maki dropped some anatomy knowledge. Everyone ate cheese and drank wine. When I arrived at the second session, the students were chopping the trimmings from that depleted carcass, sleeves rolled up, ties tucked, and jewelry removed. It was a Tuesday night, and most had clearly come straight from work and were dutifully taxing the bottles of merlot making the rounds. The gallery's clean white walls were bare, awaiting the summer show (Julie Duffoo's semi-gristly \u003ca href=\"http://www.meatpaper.com/\">Meatpaper\u003c/a> photographs of local butchers). The only exhibit on display was the whirl of activity, something like a party happening around the sturdy wooden table in the center of the room: sausage as social sculpture. \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/24/2009/06/students500.jpg\" alt=\"Students gathering around the grinder. Photo by Michael V. Chopko\" title=\"Students gathering around the grinder. Photo by Michael V. Chopko\" width=\"500\" height=\"275\" class=\"alignnone size-full wp-image-4913\">\u003cbr>\n\u003cem>Gathering around the grinder\u003c/em>\u003c/p>\n\u003cp>As Maki spoke, some of the attendees frantically scribbled on yellow legal pads. A few people hung back against the walls, silent, literally watching others watch and talk. Most crowded around the table for a shot at slicing, or volunteered to help grind once the ingredients were assembled. \"This is probably used in extreme interrogation techniques,\" quipped one dude as he eyed the sausage stuffing apparatus. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/thegrind.jpg\" alt=\"The sausage, ground. Photo by Michael V. Chopko\" title=\"The sausage, ground. Photo by Michael V. Chopko\" width=\"300\" height=\"525\" class=\"alignnone size-full wp-image-4908\">\u003cbr>\n\u003cem>The sausage, ground\u003c/em>\u003c/p>\n\u003cp>People capable of paying 60 dollars to learn how Bi Rite butchers make sausages using $2000 grinders can afford to buy sausage at \u003ca href=\"http://www.biritemarket.com/\">Bi Rite\u003c/a> any time they want. They don't need to learn how to make sausage at home in order to save money or make their lives easier. Prussian statesman \u003ca href=\"http://en.wikipedia.org/wiki/Otto_von_Bismarck\">Otto Von Bismarck\u003c/a> (an abundantly mustached practitioner of Realpolitik who probably put away many many sausages in his day) famously compared the crafting of laws to the processing of sausages. There was once the idea that people wouldn't want to eat sausage if they saw how it was made. Now, people want to know where they can find fresh pork blood and a good deal on a professional grinder. \u003c/p>\n\u003cp>Those who show up at 18 Reasons for something like this aren't just amassing knowledge for themselves. They're making a personal investment in an enduring artisanal tradition and, by extension, a community. \"The more people that use this space the healthier it will be,\" said Maki when I asked him what he wanted out of the gallery. The neighborhood has definitely taken notice. Every person walking past with laundry and grocery bags stops to peer in. Maybe they all won't shell out the ducats for a class but they'll maybe come to a free event, or at least read up on something they saw posted on the board outside.\u003c/p>\n\u003cp>If you want to get involved, now is a good time. Classes on the horizon promise to please. On Tuesday, July 7, Maki will teach the first section of a two-part course on \u003cstrong>Pig Butchery and Curing\u003c/strong>, in which participants will learn the basics of swine disassembly as well as several principles and techniques of curing in preparation for smoking or curing. The cost is $60 for non-members. \u003ca href=\"http://www.brownpapertickets.com/event/71365/\">Buy your tickets here\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Photos by Michael V. Chopko\u003c/strong>\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"order": 1
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"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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"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.",
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"source": "Commonwealth Club of California"
},
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"tagline": "The conversation starts here",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
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"order": 9
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"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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},
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"id": "fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"hidden-brain": {
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"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"
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"how-i-built-this": {
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"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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"airtime": "SUN 7:30pm-8pm",
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"link": "/radio/program/how-i-built-this",
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"hyphenacion": {
"id": "hyphenacion",
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"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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"order": 15
},
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"jerrybrown": {
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"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",
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"order": 18
},
"link": "/podcasts/jerrybrown",
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},
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"id": "latino-usa",
"title": "Latino USA",
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"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",
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"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"
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},
"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": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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},
"masters-of-scale": {
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"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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"meta": {
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"rss": "https://rss.art19.com/masters-of-scale"
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},
"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"
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"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
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"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
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},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
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},
"link": "/radio/program/pbs-newshour",
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"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
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"officialWebsiteLink": "/perspectives/",
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
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"npr": "https://www.npr.org/podcasts/432309616/perspectives",
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},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/planet-money/id290783428?mt=2",
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"rss": "https://feeds.npr.org/510289/podcast.xml"
}
},
"politicalbreakdown": {
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