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"disqusTitle": "Happy Pride! Celebrate Local LGBT Chefs",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/gay-pride.jpg\" alt=\"gay pride\" title=\"gay pride\" width=\"300\" height=\"201\" class=\"alignleft size-full wp-image-4847\">Happy Pride! The Gay High Holy Days—or week, or month, depending on your stamina and affinity for dance music, tank tops, rainbow balloons, sign-waving, marches, guys in banana thongs, and standing in line, endlessly, for tickets, beer, and/or bathrooms—are coming to their sunny, sweaty close today. Time to get off the Blue Angel-martini-and-popcorn diet and put those silver latex shorts back in the closet, at least til the Folsom Street Fair. \u003c/p>\n\u003cp>Or that's how it might be in \u003cem>other\u003c/em> cities, where Pride comes around but once a year. Here in our lovely fog-bound burg, though, we can be prideful every day, even if we still-still!-can't get married in City Hall. \u003c/p>\n\u003cp>But there is something particularly fabulous in seeing the typical straight-to-gay ratio of just about everything upended this month. I still remember walking into 2223 Market one night near the end of June last year, and feeling like everyone there was gay. Gay couples, gay friends, gay parents--it was just like being in the straight world, except this time it was all ours. \u003c/p>\n\u003cp>Naming all the LGBT chefs and business owners who have made the SF food scene what it is would turn this column into a faygelah version of Adam Sandler's Hannukah Song, but still, let's raise a glass to Traci des Jardins, for running a fancypants place in Hayes Valley \u003cem>and\u003c/em> a taqueria with a conscience, and never turning down the chance to help out a good cause; to bad boy Jeremiah Tower, for making Stars sparkle; to Elizabeth Faulkner and her partner Sabrina Riddle, for giving the dyke food mafia an official clubhouse, first at Citizen Cake, now at Orson; and to food photographer Frankie Frankeny, because she shoots what we want to eat, and finds a way to sneak her daschunds into every shoot. \u003c/p>\n\u003cp>And let's not forget a toast to vinologist Pamela Busch, of the late Hayes and Vine and the current Cav Wine Bar, and to Absinthe's Jamie Lauren and her Top Chef Team Rainbow, for making \"hot chef\" replace \"folk singer\" as the default lesbian occupation. Also heating up the room is Gialina pizza diva Sharon Ardiana, turning Glen Park into Naples, and Celia Sack of Omnivore Books, for bringing us cookbook-browsing perfection with nary a 30-Minute-Meal or celebrity diet in sight, just up the street from the ever-charming Lovejoy's Teahouse, run by Muna Nash and Gillian Briley. Were we getting married, we might just drag pastry chef Yigit Pura of Taste Catering out to Iowa with us, just so we could show that corn-fed state just how divine his chocolate-hazelnut daquoise with passion fruit filling wedding cakes can be. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And thank you Rainbow Grocery, for letting us shop for veggie dogs on the 4th of July but closing for Pride Sunday, so your collective members can be out and proud rather than stuck restocking the spirulina. Even Food Not Bombs gets into the spirit now, serving up free eats (in tuxedo shirts and fake mustaches) at their mobile Chez Gay Cafe in Dolores Park before the Trans March. We're here, we're queer, let's eat!\u003c/p>\n\n",
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"excerpt": "Naming all the LGBT chefs and business owners who have made the SF food scene what it is would turn this column into a fagelah version of Adam Sandler's Hannukah Song, but still, let's raise a glass to toast a few of the folks we'd love to make us dinner (or even better, breakfast.) ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/gay-pride.jpg\" alt=\"gay pride\" title=\"gay pride\" width=\"300\" height=\"201\" class=\"alignleft size-full wp-image-4847\">Happy Pride! The Gay High Holy Days—or week, or month, depending on your stamina and affinity for dance music, tank tops, rainbow balloons, sign-waving, marches, guys in banana thongs, and standing in line, endlessly, for tickets, beer, and/or bathrooms—are coming to their sunny, sweaty close today. Time to get off the Blue Angel-martini-and-popcorn diet and put those silver latex shorts back in the closet, at least til the Folsom Street Fair. \u003c/p>\n\u003cp>Or that's how it might be in \u003cem>other\u003c/em> cities, where Pride comes around but once a year. Here in our lovely fog-bound burg, though, we can be prideful every day, even if we still-still!-can't get married in City Hall. \u003c/p>\n\u003cp>But there is something particularly fabulous in seeing the typical straight-to-gay ratio of just about everything upended this month. I still remember walking into 2223 Market one night near the end of June last year, and feeling like everyone there was gay. Gay couples, gay friends, gay parents--it was just like being in the straight world, except this time it was all ours. \u003c/p>\n\u003cp>Naming all the LGBT chefs and business owners who have made the SF food scene what it is would turn this column into a faygelah version of Adam Sandler's Hannukah Song, but still, let's raise a glass to Traci des Jardins, for running a fancypants place in Hayes Valley \u003cem>and\u003c/em> a taqueria with a conscience, and never turning down the chance to help out a good cause; to bad boy Jeremiah Tower, for making Stars sparkle; to Elizabeth Faulkner and her partner Sabrina Riddle, for giving the dyke food mafia an official clubhouse, first at Citizen Cake, now at Orson; and to food photographer Frankie Frankeny, because she shoots what we want to eat, and finds a way to sneak her daschunds into every shoot. \u003c/p>\n\u003cp>And let's not forget a toast to vinologist Pamela Busch, of the late Hayes and Vine and the current Cav Wine Bar, and to Absinthe's Jamie Lauren and her Top Chef Team Rainbow, for making \"hot chef\" replace \"folk singer\" as the default lesbian occupation. Also heating up the room is Gialina pizza diva Sharon Ardiana, turning Glen Park into Naples, and Celia Sack of Omnivore Books, for bringing us cookbook-browsing perfection with nary a 30-Minute-Meal or celebrity diet in sight, just up the street from the ever-charming Lovejoy's Teahouse, run by Muna Nash and Gillian Briley. Were we getting married, we might just drag pastry chef Yigit Pura of Taste Catering out to Iowa with us, just so we could show that corn-fed state just how divine his chocolate-hazelnut daquoise with passion fruit filling wedding cakes can be. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>And thank you Rainbow Grocery, for letting us shop for veggie dogs on the 4th of July but closing for Pride Sunday, so your collective members can be out and proud rather than stuck restocking the spirulina. Even Food Not Bombs gets into the spirit now, serving up free eats (in tuxedo shirts and fake mustaches) at their mobile Chez Gay Cafe in Dolores Park before the Trans March. We're here, we're queer, let's eat!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "San Francisco Smoke-Screen",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/sneaky2.jpg\" alt=\"Sneakys bbq meat on the grill\" title=\"Sneakys bbq meat on the grill\" width=\"320\" height=\"240\" class=\"alignleft size-full wp-image-4429\">Barbecue is literally the slowest of slow foods, not a sauce, but a process, a ponderous and primitive one often measured in days as much as hours. It's much more than mere technique. Like a Bedouin goat roast or a Hawaiian luau, barbecue is a festive carnivorous rite, the sort of party humans all over the world have thrown ever since they could catch the beasts they wanted to eat. Barbecue is a distinctly American tradition, however, and it warrants esteem in our food culture, one that increasingly values authenticity, heritage, and, importantly, a bargain. Historically, barbecue began as poor food. Indirect smoking with hardwood chips and charcoal renders sumptuous feeds from large, inexpensive, uncompromising cuts of meat the non-wealthy can readily afford. Today, due to trend as well as economic circumstance, food writers and chefs champion sustainability, rhapsodize about nose-to-tail eating, and fetishize la \u003ca href=\"http://chowhound.chow.com/topics/548870\">cucina povera\u003c/a> across cultures. Hip local foodies head to starred eateries to scarf humble \u003ca href=\"http://en.wikipedia.org/wiki/Ribollita\">ribollita\u003c/a> and marrow, and food glossies aggressively explore the homey cooking traditions of everyday people in distant locales. \u003c/p>\n\u003cp> Even though food tied firmly to a place invariably tastes best in its native setting, barbecue should have a stronger presence here. Sadly, like real bagels and perfect pizza slices, there's something about it San Francisco doesn't quite get.\u003c/p>\n\u003cp>L.A. export \u003ca href=\"http://www.babybluessf.com\">Baby Blues BBQ\u003c/a> sits in an old pharmacy storefront on Mission Street at the base of Bernal Hill in San Francisco. The restaurant headed up the S.F. Chronicle's flimsy \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2009/02/12/DDHI15O74D.DTL\">\"new-school\"\u003c/a> Bay Area barbecue round-up back in February. In the article, the proprietor described his establishment's style as a hybrid, with dry rub from Texas, greens from Kansas City, and grilled shrimp from New Orleans. While only one of those things necessarily has anything whatsoever to do with barbecue, I withheld preliminary judgement, assuming I'd look for proof in the pork. The same writer, Amanda Gold, penned a largely favorable review less than two months later, hailing Baby Blues' offerings as \"\u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2009/04/02/DDI616N0KI.DTL\">spot-on\u003c/a>,\" and singling out the brisket and ribs in particular for accolades. \u003c/p>\n\u003cp>The brisket was, in fact, good -- shredded, not sliced as is customary, slightly sweet, with a broad, warm flavor that belied the stringy appearance. On the other hand, the chicken was desert-dry and the pork shoulder shockingly tasteless. Sauce helped but it shouldn't have been necessary. Good barbecue doesn't truly need sauce, maybe just a splash of vinegary Crystal. The Baby Blues macaroni and cheese was pretty tasty but that came as no surprise. The tidy tureen of pasta, butter, cream, and cheese congregated in creamy, crust-topped ooze resembled a miniature version of one of the less flamboyant goofily greasy things you'd see on \u003ca href=\"http://thisiswhyyourefat.com/\">thisiswhyyourefat.com\u003c/a>. Pork and beans: dreary canned ones of various stripes, topped with some of the same tasteless pork shoulder. Mashed sweet potatoes: one-dimensional and cloying. Great sides are not a prerequisite for even serviceable barbecue but they sure help, especially when a bunch of people are trying to eat until they can't walk.\u003c/p>\n\u003cp>Dodging categorization is no boon when it comes to barbecue. Homogenizing its varied nuances with the perceived intent of garnering broader appeal smacks of desperation or at least excessive compromise, not inclusivity. Barbecue pit-masters, are curators of sorts. They consciously nurture and carry on a tradition, just making something they really, really know exactly the way they think it should be made for anyone who happens to be interested. Diners prize authenticity when it comes to regional Italian fare; they should when it comes to barbecue as well.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Maybe we're barking up the wrong tree even hoping to find what we're looking for at a place like Baby Blues. Throughout the barbecue belt, you'll eat some of the best barbecue in the world at church benefit suppers, desolate country grocery stores on two-lane roads, and strange little delis straddling dusty cracks in the interstate, not just at grand 'cue emporiums with bright lights and long lines. \u003c/p>\n\u003cp>Fittingly, in keeping with another current trend, that of back alley catering and restaurant-esque entities sprouting up all over town, the d.i.y. barbecue operations churning away on the edges of the local food scene actually best the likes of Baby Blues, \u003ca href=\"http://blogs.kqed.org/food/2006/09/21/memphis-minnies-reviews/\">Memphis Minnie's\u003c/a>, and \u003ca href=\"http://www.yelp.com/biz/big-nates-bar-b-que-san-francisco\">Big Nate's\u003c/a>. There's definitely something appealing about outlaw status, and barbecue wears it especially well, even here. While the best pork barbecue I've had in San Francisco had to fly 2,000 miles from a deli case in Allen County, Kentucky, there are a few local super-smokers doing it right under-the-radar:\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/sneaky1.jpg\" alt=\"Sneakys bbq\" title=\"Sneakys bbq\" width=\"320\" height=\"240\" class=\"alignleft size-full wp-image-4428\">Try ordering a spread from Oakland-based \u003ca href=\"http://www.sneakysbbq.blogspot.com\">Sneaky's BBQ\u003c/a> for your next business meeting. Since 2008, the smoker-in-chief, a native of South Carolina, has been faithfully recreating the barbecue he knew back home -- husky, succulent pork shoulder with pepper-flecked vinegar-laced red sauce and racks of chewy baby-back ribs -- and delivering it, quite sneakily, in an unmarked van (red like the sauce), to homes, offices, and even park parties. It's popping off on \u003ca href=\"http://www.yelp.com/biz/sneakys-bbq-san-francisco\">Yelp\u003c/a> and \u003ca href=\"http://chowhound.chow.com/topics/484818#4581571\">Chowhound\u003c/a> for a reason. It tastes like vigilance. When you're eating it, you easily imagine the whole ritual -- the meat hitting the grill just after rush hour, and coming off, sticky-black, hours and hours later, as well as the sleepless night vigil, the sense, perhaps, of beers drunk and cigarettes smoked, of bleary eyes peering down and smudged hands reaching to open and close flutes at the proper intervals while the rest of the neighborhood sleeps.\u003c/p>\n\u003cp>\u003ca href=\"http://www.brokenrecordsf.com\">The Broken Record\u003c/a> is a mildly Zeigeist-y bar in the Excelsior. Chef Ryan Ostler, an alum of Boulevard, doesn't own it but he cooks from behind a wooden, windowed counter buried in the back. He's a \u003ca href=\"http://blog.missionstreetfood.com/\">Mission Street Food\u003c/a> veteran, no stranger to the underground eatery game. The bar's offerings run the gamut from frito pies and amazing 'kraut-topped boar and pheasant sausages (sweet, high-flying stoner-pub party fare, yes, but not barbecue) to pulled pork sandwiches (serious barbecue). Of course, it's a chef's whim kind of place at heart. Sometimes, you show up and the pork isn't done. Or it is done, but it hasn't been carved up yet. Or it was ready hours ago and now there's none left. According to Ostler, they smoke every day, but quantities are limited. If you miss out, eat a sausage. Barbecue is not, after all, on-demand.\u003c/p>\n\u003cp>\u003ca href=\"http://www.babybluessf.com\">Baby Blues BBQ\u003c/a>\u003cbr>\n3149 Mission St. in San Francisco\u003cbr>\n415-896-4250\u003c/p>\n\u003cp>\u003ca href=\"http://www.sneakysbbq.blogspot.com\">Sneaky's BBQ\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.brokenrecordsf.com\">The Broken Record\u003c/a>\u003cbr>\n1166 Geneva Ave. in San Francisco\u003cbr>\n415-963-1713\u003c/p>\n\n",
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"excerpt": "In keeping with another current trend, that of back alley catering and restaurant-esque entities sprouting up all over town, d.i.y. barbecue operations churning away on the edges of the local food scene actually best the likes of Baby Blues, Memphis Minnie's, and Big Nate's. There's definitely something appealing about outlaw status, and barbecue wears it especially well, even here.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/sneaky2.jpg\" alt=\"Sneakys bbq meat on the grill\" title=\"Sneakys bbq meat on the grill\" width=\"320\" height=\"240\" class=\"alignleft size-full wp-image-4429\">Barbecue is literally the slowest of slow foods, not a sauce, but a process, a ponderous and primitive one often measured in days as much as hours. It's much more than mere technique. Like a Bedouin goat roast or a Hawaiian luau, barbecue is a festive carnivorous rite, the sort of party humans all over the world have thrown ever since they could catch the beasts they wanted to eat. Barbecue is a distinctly American tradition, however, and it warrants esteem in our food culture, one that increasingly values authenticity, heritage, and, importantly, a bargain. Historically, barbecue began as poor food. Indirect smoking with hardwood chips and charcoal renders sumptuous feeds from large, inexpensive, uncompromising cuts of meat the non-wealthy can readily afford. Today, due to trend as well as economic circumstance, food writers and chefs champion sustainability, rhapsodize about nose-to-tail eating, and fetishize la \u003ca href=\"http://chowhound.chow.com/topics/548870\">cucina povera\u003c/a> across cultures. Hip local foodies head to starred eateries to scarf humble \u003ca href=\"http://en.wikipedia.org/wiki/Ribollita\">ribollita\u003c/a> and marrow, and food glossies aggressively explore the homey cooking traditions of everyday people in distant locales. \u003c/p>\n\u003cp> Even though food tied firmly to a place invariably tastes best in its native setting, barbecue should have a stronger presence here. Sadly, like real bagels and perfect pizza slices, there's something about it San Francisco doesn't quite get.\u003c/p>\n\u003cp>L.A. export \u003ca href=\"http://www.babybluessf.com\">Baby Blues BBQ\u003c/a> sits in an old pharmacy storefront on Mission Street at the base of Bernal Hill in San Francisco. The restaurant headed up the S.F. Chronicle's flimsy \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2009/02/12/DDHI15O74D.DTL\">\"new-school\"\u003c/a> Bay Area barbecue round-up back in February. In the article, the proprietor described his establishment's style as a hybrid, with dry rub from Texas, greens from Kansas City, and grilled shrimp from New Orleans. While only one of those things necessarily has anything whatsoever to do with barbecue, I withheld preliminary judgement, assuming I'd look for proof in the pork. The same writer, Amanda Gold, penned a largely favorable review less than two months later, hailing Baby Blues' offerings as \"\u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2009/04/02/DDI616N0KI.DTL\">spot-on\u003c/a>,\" and singling out the brisket and ribs in particular for accolades. \u003c/p>\n\u003cp>The brisket was, in fact, good -- shredded, not sliced as is customary, slightly sweet, with a broad, warm flavor that belied the stringy appearance. On the other hand, the chicken was desert-dry and the pork shoulder shockingly tasteless. Sauce helped but it shouldn't have been necessary. Good barbecue doesn't truly need sauce, maybe just a splash of vinegary Crystal. The Baby Blues macaroni and cheese was pretty tasty but that came as no surprise. The tidy tureen of pasta, butter, cream, and cheese congregated in creamy, crust-topped ooze resembled a miniature version of one of the less flamboyant goofily greasy things you'd see on \u003ca href=\"http://thisiswhyyourefat.com/\">thisiswhyyourefat.com\u003c/a>. Pork and beans: dreary canned ones of various stripes, topped with some of the same tasteless pork shoulder. Mashed sweet potatoes: one-dimensional and cloying. Great sides are not a prerequisite for even serviceable barbecue but they sure help, especially when a bunch of people are trying to eat until they can't walk.\u003c/p>\n\u003cp>Dodging categorization is no boon when it comes to barbecue. Homogenizing its varied nuances with the perceived intent of garnering broader appeal smacks of desperation or at least excessive compromise, not inclusivity. Barbecue pit-masters, are curators of sorts. They consciously nurture and carry on a tradition, just making something they really, really know exactly the way they think it should be made for anyone who happens to be interested. Diners prize authenticity when it comes to regional Italian fare; they should when it comes to barbecue as well.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Maybe we're barking up the wrong tree even hoping to find what we're looking for at a place like Baby Blues. Throughout the barbecue belt, you'll eat some of the best barbecue in the world at church benefit suppers, desolate country grocery stores on two-lane roads, and strange little delis straddling dusty cracks in the interstate, not just at grand 'cue emporiums with bright lights and long lines. \u003c/p>\n\u003cp>Fittingly, in keeping with another current trend, that of back alley catering and restaurant-esque entities sprouting up all over town, the d.i.y. barbecue operations churning away on the edges of the local food scene actually best the likes of Baby Blues, \u003ca href=\"http://blogs.kqed.org/food/2006/09/21/memphis-minnies-reviews/\">Memphis Minnie's\u003c/a>, and \u003ca href=\"http://www.yelp.com/biz/big-nates-bar-b-que-san-francisco\">Big Nate's\u003c/a>. There's definitely something appealing about outlaw status, and barbecue wears it especially well, even here. While the best pork barbecue I've had in San Francisco had to fly 2,000 miles from a deli case in Allen County, Kentucky, there are a few local super-smokers doing it right under-the-radar:\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/sneaky1.jpg\" alt=\"Sneakys bbq\" title=\"Sneakys bbq\" width=\"320\" height=\"240\" class=\"alignleft size-full wp-image-4428\">Try ordering a spread from Oakland-based \u003ca href=\"http://www.sneakysbbq.blogspot.com\">Sneaky's BBQ\u003c/a> for your next business meeting. Since 2008, the smoker-in-chief, a native of South Carolina, has been faithfully recreating the barbecue he knew back home -- husky, succulent pork shoulder with pepper-flecked vinegar-laced red sauce and racks of chewy baby-back ribs -- and delivering it, quite sneakily, in an unmarked van (red like the sauce), to homes, offices, and even park parties. It's popping off on \u003ca href=\"http://www.yelp.com/biz/sneakys-bbq-san-francisco\">Yelp\u003c/a> and \u003ca href=\"http://chowhound.chow.com/topics/484818#4581571\">Chowhound\u003c/a> for a reason. It tastes like vigilance. When you're eating it, you easily imagine the whole ritual -- the meat hitting the grill just after rush hour, and coming off, sticky-black, hours and hours later, as well as the sleepless night vigil, the sense, perhaps, of beers drunk and cigarettes smoked, of bleary eyes peering down and smudged hands reaching to open and close flutes at the proper intervals while the rest of the neighborhood sleeps.\u003c/p>\n\u003cp>\u003ca href=\"http://www.brokenrecordsf.com\">The Broken Record\u003c/a> is a mildly Zeigeist-y bar in the Excelsior. Chef Ryan Ostler, an alum of Boulevard, doesn't own it but he cooks from behind a wooden, windowed counter buried in the back. He's a \u003ca href=\"http://blog.missionstreetfood.com/\">Mission Street Food\u003c/a> veteran, no stranger to the underground eatery game. The bar's offerings run the gamut from frito pies and amazing 'kraut-topped boar and pheasant sausages (sweet, high-flying stoner-pub party fare, yes, but not barbecue) to pulled pork sandwiches (serious barbecue). Of course, it's a chef's whim kind of place at heart. Sometimes, you show up and the pork isn't done. Or it is done, but it hasn't been carved up yet. Or it was ready hours ago and now there's none left. According to Ostler, they smoke every day, but quantities are limited. If you miss out, eat a sausage. Barbecue is not, after all, on-demand.\u003c/p>\n\u003cp>\u003ca href=\"http://www.babybluessf.com\">Baby Blues BBQ\u003c/a>\u003cbr>\n3149 Mission St. in San Francisco\u003cbr>\n415-896-4250\u003c/p>\n\u003cp>\u003ca href=\"http://www.sneakysbbq.blogspot.com\">Sneaky's BBQ\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.brokenrecordsf.com\">The Broken Record\u003c/a>\u003cbr>\n1166 Geneva Ave. in San Francisco\u003cbr>\n415-963-1713\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Desperately Seeking Dim Sum",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/asian-pearl-dim-sum-060.jpg\" alt=\"asian-pearl-dim-sum-060\" title=\"asian-pearl-dim-sum-060\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4221\">\u003cbr>\n\u003cem>Dim Sum at Asian Pearl, Richmond\u003c/em>\u003c/p>\n\u003cp>Ever since I've relocated to this lovely city by the bay, I've been asking every local denizen that enjoys good food (and yes, there are quite a few of you) the hard question: \u003cem>Where can I find good dim sum?\u003c/em>\u003c/p>\n\u003cp>I almost always hear the same reputable establishments -- \u003cstrong>Yank Sing\u003c/strong>, \u003cstrong>Ton Kiang\u003c/strong>, \u003cstrong>Mayflower\u003c/strong>. \u003c/p>\n\u003cp>In a perfect world, I would find the ultimate dim sum spot where the food is exceptional, the wait not frightening, and the prices so low they incur giggles of disbelief and delight at the end of the meal. I know, it's a tall order, but somewhere out there I know … it awaits me.\u003c/p>\n\u003cp>And, I must admit, the quest is not a painful one (usually). I have stumbled upon some tasty discoveries worth sharing, such as these star dishes at \u003cstrong>Asian Pearl\u003c/strong> in Richmond. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/asian-pearl-dim-sum-050.jpg\" alt=\"asian-pearl-dim-sum-050\" title=\"asian-pearl-dim-sum-050\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4220\">\u003cbr>\n\u003cem>Steamed Egg Custard Bun (Lau Sah Bao)\u003c/em>\u003c/p>\n\u003cp>Not your run of the mill dim sum dish, these \u003cstrong>Steamed Egg Custard Buns\u003c/strong> are hard to come by. It takes a master dim sum chef to create these treasures of molten, buttery, yolky sweetness, encased in fluffy white steamed buns. The golden lava filling is a shock to the senses, and utterly delicious.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/asian-pearl-dim-sum-029.jpg\" alt=\"asian-pearl-dim-sum-029\" title=\"asian-pearl-dim-sum-029\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4218\">\u003cbr>\n\u003cem>Marinated Tofu (Lo Sui Dao Fu)\u003c/em>\u003c/p>\n\u003cp>The silky fine texture of the tofu is unreal, and seems even more so highlighted by the contrasting crunchiness of the thin fried casing around it. Light as air, but tons more flavorful. This will turn any tofu-sneerer into a believer with one bite. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/asian-pearl-dim-sum-0391.jpg\" alt=\"asian-pearl-dim-sum-0391\" title=\"asian-pearl-dim-sum-0391\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4222\">\u003cbr>\n\u003cem>Crispy Stuffed Rice Noodle Roll (Ja Leung)\u003c/em>\u003c/p>\n\u003cp>A common dim sum dish done exceptionally well, Asian Pearl's \u003cstrong>Crispy Stuffed Rice Noodle Rolls\u003c/strong> were executed perfectly. The fried dough inside was freshly fried and extra crispy, and the rice noodle wrapped around it was thin, smooth, and slippery. Mmm you just can't beat carb on carb. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/asian-pearl-dim-sum-005.jpg\" alt=\"asian-pearl-dim-sum-005\" title=\"asian-pearl-dim-sum-005\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4217\">\u003cbr>\n\u003cem>Pan Fried Rice Rolls (See Yao Wong Cheung Fun)\u003c/em>\u003c/p>\n\u003cp>These Pan Fried Rice Rolls were a crowd pleaser. The noodles had a nice chew to them, and were fried fragrant. Like an appetizer version of your typical chow fun, with an amped up seared crispy dimension. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/asian-pearl-dim-sum-074.jpg\" alt=\"asian-pearl-dim-sum-074\" title=\"asian-pearl-dim-sum-074\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4216\">\u003cbr>\n\u003cem>Ranch 99, Asian Market\u003c/em>\u003c/p>\n\u003cp>And with dishes priced from $2.60 - $6.50 (with a majority of them at $3.30 for \"medium\" plates), you can take all that money you've saved and head over to the \u003cstrong>Ranch 99\u003c/strong> just a few doors down. Stock up on Asian delicacies and condiments before heading home with your satiated self.\u003c/p>\n\u003cp>All in all, Asian Pearl, thumbs up. But is it \"the one\"? Afraid not. True, the variety and specialty dishes wooed me, but 1) I was sorely disappointed by their BBQ Pork Bun, one of my old standbys, botched up by too much cooking wine in the mixture; and 2) it's in Richmond. And I'm in SF with only a ZipCar to my name. \u003c/p>\n\u003cp>Maybe my dream is a pipedream, but this girl's not ready to give it up. \u003c/p>\n\u003cp>So, my dear readers, where can I find some good dim sum around here?\u003c/p>\n\u003cp>Yours truly,\u003cbr>\nDesperately Seeking Dim Sum\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Asian Pearl\u003c/strong>\u003cbr>\n3288 Pierce St., #A-118\u003cbr>\nRichmond, CA 94804\u003cbr>\n510-526-6800\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/asian-pearl-dim-sum-060.jpg\" alt=\"asian-pearl-dim-sum-060\" title=\"asian-pearl-dim-sum-060\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4221\">\u003cbr>\n\u003cem>Dim Sum at Asian Pearl, Richmond\u003c/em>\u003c/p>\n\u003cp>Ever since I've relocated to this lovely city by the bay, I've been asking every local denizen that enjoys good food (and yes, there are quite a few of you) the hard question: \u003cem>Where can I find good dim sum?\u003c/em>\u003c/p>\n\u003cp>I almost always hear the same reputable establishments -- \u003cstrong>Yank Sing\u003c/strong>, \u003cstrong>Ton Kiang\u003c/strong>, \u003cstrong>Mayflower\u003c/strong>. \u003c/p>\n\u003cp>In a perfect world, I would find the ultimate dim sum spot where the food is exceptional, the wait not frightening, and the prices so low they incur giggles of disbelief and delight at the end of the meal. I know, it's a tall order, but somewhere out there I know … it awaits me.\u003c/p>\n\u003cp>And, I must admit, the quest is not a painful one (usually). I have stumbled upon some tasty discoveries worth sharing, such as these star dishes at \u003cstrong>Asian Pearl\u003c/strong> in Richmond. \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/asian-pearl-dim-sum-050.jpg\" alt=\"asian-pearl-dim-sum-050\" title=\"asian-pearl-dim-sum-050\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4220\">\u003cbr>\n\u003cem>Steamed Egg Custard Bun (Lau Sah Bao)\u003c/em>\u003c/p>\n\u003cp>Not your run of the mill dim sum dish, these \u003cstrong>Steamed Egg Custard Buns\u003c/strong> are hard to come by. It takes a master dim sum chef to create these treasures of molten, buttery, yolky sweetness, encased in fluffy white steamed buns. The golden lava filling is a shock to the senses, and utterly delicious.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/asian-pearl-dim-sum-029.jpg\" alt=\"asian-pearl-dim-sum-029\" title=\"asian-pearl-dim-sum-029\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4218\">\u003cbr>\n\u003cem>Marinated Tofu (Lo Sui Dao Fu)\u003c/em>\u003c/p>\n\u003cp>The silky fine texture of the tofu is unreal, and seems even more so highlighted by the contrasting crunchiness of the thin fried casing around it. Light as air, but tons more flavorful. This will turn any tofu-sneerer into a believer with one bite. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/asian-pearl-dim-sum-0391.jpg\" alt=\"asian-pearl-dim-sum-0391\" title=\"asian-pearl-dim-sum-0391\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4222\">\u003cbr>\n\u003cem>Crispy Stuffed Rice Noodle Roll (Ja Leung)\u003c/em>\u003c/p>\n\u003cp>A common dim sum dish done exceptionally well, Asian Pearl's \u003cstrong>Crispy Stuffed Rice Noodle Rolls\u003c/strong> were executed perfectly. The fried dough inside was freshly fried and extra crispy, and the rice noodle wrapped around it was thin, smooth, and slippery. Mmm you just can't beat carb on carb. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/asian-pearl-dim-sum-005.jpg\" alt=\"asian-pearl-dim-sum-005\" title=\"asian-pearl-dim-sum-005\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4217\">\u003cbr>\n\u003cem>Pan Fried Rice Rolls (See Yao Wong Cheung Fun)\u003c/em>\u003c/p>\n\u003cp>These Pan Fried Rice Rolls were a crowd pleaser. The noodles had a nice chew to them, and were fried fragrant. Like an appetizer version of your typical chow fun, with an amped up seared crispy dimension. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/asian-pearl-dim-sum-074.jpg\" alt=\"asian-pearl-dim-sum-074\" title=\"asian-pearl-dim-sum-074\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4216\">\u003cbr>\n\u003cem>Ranch 99, Asian Market\u003c/em>\u003c/p>\n\u003cp>And with dishes priced from $2.60 - $6.50 (with a majority of them at $3.30 for \"medium\" plates), you can take all that money you've saved and head over to the \u003cstrong>Ranch 99\u003c/strong> just a few doors down. Stock up on Asian delicacies and condiments before heading home with your satiated self.\u003c/p>\n\u003cp>All in all, Asian Pearl, thumbs up. But is it \"the one\"? Afraid not. True, the variety and specialty dishes wooed me, but 1) I was sorely disappointed by their BBQ Pork Bun, one of my old standbys, botched up by too much cooking wine in the mixture; and 2) it's in Richmond. And I'm in SF with only a ZipCar to my name. \u003c/p>\n\u003cp>Maybe my dream is a pipedream, but this girl's not ready to give it up. \u003c/p>\n\u003cp>So, my dear readers, where can I find some good dim sum around here?\u003c/p>\n\u003cp>Yours truly,\u003cbr>\nDesperately Seeking Dim Sum\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Asian Pearl\u003c/strong>\u003cbr>\n3288 Pierce St., #A-118\u003cbr>\nRichmond, CA 94804\u003cbr>\n510-526-6800\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://www.californiareport.org/index.jsp\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/tcrlogo-bw-250x125.png\" alt=\"The California Report logo\" title=\"The California Report\" width=\"250\" height=\"125\" class=\"alignnone size-full wp-image-3971\">\u003c/a>\u003cbr>\nWeekend of May 22-24, 2009\u003c/p>\n\u003cp>\u003cstrong>Urban Food Foraging\u003c/strong>\u003cbr>\nAre you ready for the next food trend? First it was organic, then local. Now, a new food movement is sprouting in California: urban foraging. We scoured the local landscape around San Francisco to harvest this story.\u003cbr>\n\u003cstrong>Reporter:\u003c/strong>\u003cbr>\n• Kelly Wilkinson\u003c/p>\n\u003cp>\u003ca href=\"http://www.californiareport.org/archive/R905221630/c\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/icon-gray-audio-25x25.gif\" alt=\"listen\" align=\"left\" class=\"noborder\">\u003c/a>\u003ca href=\"http://www.californiareport.org/archive/R905221630/c\">Listen to the program and see a photo slideshow of Iso Rabins on the hunt for some of his wild edibles.\u003c/a>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.californiareport.org/index.jsp\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/tcrlogo-bw-250x125.png\" alt=\"The California Report logo\" title=\"The California Report\" width=\"250\" height=\"125\" class=\"alignnone size-full wp-image-3971\">\u003c/a>\u003cbr>\nWeekend of May 22-24, 2009\u003c/p>\n\u003cp>\u003cstrong>Urban Food Foraging\u003c/strong>\u003cbr>\nAre you ready for the next food trend? First it was organic, then local. Now, a new food movement is sprouting in California: urban foraging. We scoured the local landscape around San Francisco to harvest this story.\u003cbr>\n\u003cstrong>Reporter:\u003c/strong>\u003cbr>\n• Kelly Wilkinson\u003c/p>\n\u003cp>\u003ca href=\"http://www.californiareport.org/archive/R905221630/c\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/08/icon-gray-audio-25x25.gif\" alt=\"listen\" align=\"left\" class=\"noborder\">\u003c/a>\u003ca href=\"http://www.californiareport.org/archive/R905221630/c\">Listen to the program and see a photo slideshow of Iso Rabins on the hunt for some of his wild edibles.\u003c/a>\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Yats: New Orleans Po' Boys",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/crawfish-po-boy.jpg\" alt=\"crawfish-po-boy\" title=\"crawfish-po-boy\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-3597\">\u003cbr>\n\u003cem>Crawfish Po' Boy with Remoulade Sauce (mind you, that's just a half order)\u003c/em>\u003c/p>\n\u003cp>When I first visited New Orleans as a young and adventurous 21-year-old (with nine other young and adventurous 21-year-olds), it was under the incredible hospitality of the generous Miss Dawn. Like a good southern hostess, Miss Dawn kept us well-fed, full of hearty, delicious, filling sustenance that would provide the proper base for a night of revelry. \u003c/p>\n\u003cp>Two memorable meals from our time there was the epic crawfish boil she set up our first night in, and the constant supply of po' boy makings she kept on hand for 1 pm breakfasts...5 pm snacks...and 4 am nightcaps. Piles of roast beef, fresh French bread, and dressed to the nines. \u003c/p>\n\u003cp>As soon as I saw the menu at \u003ca href=\"http://www.whereyats.com/\">Yats\u003c/a>, I was brought back to sultry nights of sucking crawfish out of the shell and feasting on the ubiquitous po' boy. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/yats-order-window.jpg\" alt=\"yats-order-window\" title=\"yats-order-window\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-3599\">\u003cbr>\n\u003cem>Yats, San Francisco\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In case you're wondering about this order window with the sign \"Yats\" pointing to it, well, that's it. \u003cstrong>Yats\u003c/strong> is actually, brilliantly, located inside \u003cstrong>Jack's Club\u003c/strong>, an homage to the divey friendly bars of New Orleans.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/nola-fries.jpg\" alt=\"nola-fries\" title=\"nola-fries\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-3596\">\u003cbr>\n\u003cem>NOLA Fries: thick-cut steak fries showered in parmesan cheese, salt and pepper\u003c/em>\u003c/p>\n\u003cp>The humble establishment makes good use of its well-loved deep fryer. Cue specimen A: \u003cstrong>NOLA Fries\u003c/strong>. Thick, golden, wedges of starchy goodness, dusted in a snowfall of parmesan cheese, salt and pepper. These huge steak fries are crispy on the outside, nice and soft on the inside.\u003c/p>\n\u003cp>You may be overwhelmed when you see the lengthy selection of Famous Po' Boys on the menu. I don't mean to be bossy, but \u003cstrong>get the Crawfish with Remoulade, and ask for extra sauce!\u003c/strong> Succulent bits of crawfish meat, coated in a crunchy cornmeal crust, and stuffed inside a loaf of fresh French bread with a soft airy center, and crispy flaky crust. And, you should probably get the whole foot-long. Trust me. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/mac-n-cheese.jpg\" alt=\"mac-n-cheese\" title=\"mac-n-cheese\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-3598\">\u003cbr>\n\u003cem>Mac-n-Cheese\u003c/em>\u003c/p>\n\u003cp>You will also want to complement your sandwich lovin' with a side of \u003cstrong>Mac-n-Cheese\u003c/strong>. Quite possibly the best in SF. Do I have any challengers? This mac-n-cheese is no joke. Creamy and rich with a little coarse-grained mustard thrown in. Pure comfort food. \u003c/p>\n\u003cp>\u003cstrong>Yats\u003c/strong> takes bar food to a whole new level. The only down side is that the hours are a little tricky for a weekday visit unless you work in the neighborhood. Otherwise, your Saturday afternoon may have just found a new best friend.\u003c/p>\n\u003cp>By the way, if it's an authentic crawfish boil you seek, \u003cstrong>Yats\u003c/strong> is celebrating its One Year Anniversary with a \u003cstrong>Crawfish Boil\u003c/strong> this \u003cstrong>Saturday, May 16th\u003c/strong>, noon - 5 pm.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.whereyats.com/\">Yats\u003c/a>\u003cbr>\n(Inside Jack's Club)\u003cbr>\n2545 24th St\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?hl=en&q=jack's+club+san+francisco&ie=UTF8&ll=37.776956,-122.44297&spn=0.216276,0.309334&z=12&iwloc=A\">Map\u003c/a>\u003cbr>\n415-282-8906\u003cbr>\n\u003cem>Open Mon-Thurs, 11 am - 4 pm; Fri, 11 am - 8 pm; Sat, 11 am - 6 pm\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/crawfish-po-boy.jpg\" alt=\"crawfish-po-boy\" title=\"crawfish-po-boy\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-3597\">\u003cbr>\n\u003cem>Crawfish Po' Boy with Remoulade Sauce (mind you, that's just a half order)\u003c/em>\u003c/p>\n\u003cp>When I first visited New Orleans as a young and adventurous 21-year-old (with nine other young and adventurous 21-year-olds), it was under the incredible hospitality of the generous Miss Dawn. Like a good southern hostess, Miss Dawn kept us well-fed, full of hearty, delicious, filling sustenance that would provide the proper base for a night of revelry. \u003c/p>\n\u003cp>Two memorable meals from our time there was the epic crawfish boil she set up our first night in, and the constant supply of po' boy makings she kept on hand for 1 pm breakfasts...5 pm snacks...and 4 am nightcaps. Piles of roast beef, fresh French bread, and dressed to the nines. \u003c/p>\n\u003cp>As soon as I saw the menu at \u003ca href=\"http://www.whereyats.com/\">Yats\u003c/a>, I was brought back to sultry nights of sucking crawfish out of the shell and feasting on the ubiquitous po' boy. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/yats-order-window.jpg\" alt=\"yats-order-window\" title=\"yats-order-window\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-3599\">\u003cbr>\n\u003cem>Yats, San Francisco\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In case you're wondering about this order window with the sign \"Yats\" pointing to it, well, that's it. \u003cstrong>Yats\u003c/strong> is actually, brilliantly, located inside \u003cstrong>Jack's Club\u003c/strong>, an homage to the divey friendly bars of New Orleans.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/nola-fries.jpg\" alt=\"nola-fries\" title=\"nola-fries\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-3596\">\u003cbr>\n\u003cem>NOLA Fries: thick-cut steak fries showered in parmesan cheese, salt and pepper\u003c/em>\u003c/p>\n\u003cp>The humble establishment makes good use of its well-loved deep fryer. Cue specimen A: \u003cstrong>NOLA Fries\u003c/strong>. Thick, golden, wedges of starchy goodness, dusted in a snowfall of parmesan cheese, salt and pepper. These huge steak fries are crispy on the outside, nice and soft on the inside.\u003c/p>\n\u003cp>You may be overwhelmed when you see the lengthy selection of Famous Po' Boys on the menu. I don't mean to be bossy, but \u003cstrong>get the Crawfish with Remoulade, and ask for extra sauce!\u003c/strong> Succulent bits of crawfish meat, coated in a crunchy cornmeal crust, and stuffed inside a loaf of fresh French bread with a soft airy center, and crispy flaky crust. And, you should probably get the whole foot-long. Trust me. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/mac-n-cheese.jpg\" alt=\"mac-n-cheese\" title=\"mac-n-cheese\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-3598\">\u003cbr>\n\u003cem>Mac-n-Cheese\u003c/em>\u003c/p>\n\u003cp>You will also want to complement your sandwich lovin' with a side of \u003cstrong>Mac-n-Cheese\u003c/strong>. Quite possibly the best in SF. Do I have any challengers? This mac-n-cheese is no joke. Creamy and rich with a little coarse-grained mustard thrown in. Pure comfort food. \u003c/p>\n\u003cp>\u003cstrong>Yats\u003c/strong> takes bar food to a whole new level. The only down side is that the hours are a little tricky for a weekday visit unless you work in the neighborhood. Otherwise, your Saturday afternoon may have just found a new best friend.\u003c/p>\n\u003cp>By the way, if it's an authentic crawfish boil you seek, \u003cstrong>Yats\u003c/strong> is celebrating its One Year Anniversary with a \u003cstrong>Crawfish Boil\u003c/strong> this \u003cstrong>Saturday, May 16th\u003c/strong>, noon - 5 pm.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.whereyats.com/\">Yats\u003c/a>\u003cbr>\n(Inside Jack's Club)\u003cbr>\n2545 24th St\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?hl=en&q=jack's+club+san+francisco&ie=UTF8&ll=37.776956,-122.44297&spn=0.216276,0.309334&z=12&iwloc=A\">Map\u003c/a>\u003cbr>\n415-282-8906\u003cbr>\n\u003cem>Open Mon-Thurs, 11 am - 4 pm; Fri, 11 am - 8 pm; Sat, 11 am - 6 pm\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Chile Lindo Empanadas",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/empanada_paula2.jpg\" alt=\"Paula Tejeda with empanadas\" title=\"empanada_paula2\" width=\"500\" height=\"325\" class=\"alignnone size-full wp-image-3620\">\u003cbr>\n\u003cem>(Photo courtesy of \u003ca href=\"http://myleenhollero.com/\">Myleen Hollero\u003c/a>.)\u003c/em>\u003c/p>\n\u003cp>If, from high above, you could pick up California, stretch it out thin from tip to tip and then flip it in a graceful arc over the equator, you'd have a piece of land that looks pretty much like Chile. Last month, CEOs and politicians met in Santiago to discuss \u003ca href=\"http://www.amchamchile.cl/node/6809\">Plan Chile-California\u003c/a>, a trade agreement that would create a \"partnership for the 21st century\" in areas such as education, energy and agriculture. \u003c/p>\n\u003cp>For the past 10 years, though, Paula Tejeda has been quietly working her own brand of business development and cultural exchange, one empanada at a time, in San Francisco's Mission District. Stroll by the Redstone Building on any Saturday or Sunday to taste for yourself her efforts to connect Chile and California.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/empanada_dough1.jpg\" alt=\"empanada dough\" title=\"empanada dough\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-3621\">\u003c/p>\n\u003cp>\u003cstrong>Chile Lindo\u003c/strong>, named for a song extolling the beauty of the country, is a storefront kitchen known and loved in the neighborhood for its meat turnovers. The classic Chilean empanada is simple and instantly recognizable: thinly rolled dough filled with beef, egg, black olives and raisins and then folded into a distinctive trapezoid shape. No lazy half-circles or crazy curried-duck-and-cardamom-with-rhubarb-compote combinations here in Paula's kitchen. This is the real thing. And very very good.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>She carries her savory pastries along Valencia Street during the lunch hour, selling to merchants who can't leave their shops. You’ll see her offering them to hungry patrons during Friday happy hour at the \u003ca href=\"http://www.makeoutroom.com/\">Make-Out Room\u003c/a> and the Latin American Club. On a sunny day, you might even spot her in Dolores Park with her familiar wide, wicker basket. Anyone who can resist Paula's smile, warm banter and freshly baked empanadas, has a heart -- and stomach -- of unyielding ice. \u003c/p>\n\u003cp>One newly converted customer claimed her pastries are even better than \u003ca href=\"http://juliasempanadas.com/\">Julia's\u003c/a> in D.C, knocking down the queen of empanadas and pushing the never ending East Coast-West Coast rivalry into the world of Latin American meat pies.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/empanada_folding1.jpg\" alt=\"folding empanadas\" title=\" folding empanadas\" width=\"332\" height=\"500\" class=\"alignnone size-full wp-image-3622\">\u003c/p>\n\u003cp>While Paula long ago gave up the rolling pin for the ergonomic convenience of an automatic pastry sheeter, each empanada is still cut, filled and folded by hand. She tracked down a special, rougher grind of beef from a local butcher to mimic hand-minced meat and shops for her cumin and other spices from nearby Bombay Bazar.\u003c/p>\n\u003cp>Since it opened in 1973, \u003cstrong>Chile Lindo\u003c/strong> has passed down through three different owners. After running the kitchen for a few years in the late 1990s, Paula took a break to study at City College and then Mills College. A detour to the Renaissance Entrepreneurship Center recently re-fired her business interests. With a business plan in hand and lots of meetings with potential funders, she intends to grow \u003cstrong>Chile Lindo\u003c/strong> over the next several years. She needs $50,000 to transform her current kitchen into a café, complete with an espresso machine and comfortable décor and an expanded menu that includes other Chilean sandwiches and snacks. \u003c/p>\n\u003cp>Currently, a neighboring restaurant loans out their ovens to her. An assistant, Ramon, forms the empanadas, four at a time, in the mornings, and Paula takes to the pavement herself to sell them.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/empanada_tray1.jpg\" alt=\"folded empanadas on tray\" title=\"folded empanada on tray\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-3623\">\u003c/p>\n\u003cp>She's still teeny tiny micro as businesses go (considering that the \u003ca href=\"http://www.sba.gov/\">SBA\u003c/a> defines any bakery with 500 employees or less a small business). Fortunately, the Bay Area is rich with programs that help entrepreneurs incubate their businesses from idea to profit. \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a>, \u003ca href=\"http://www.womensinitiative.org/index.htm\">Women's Initiative\u003c/a>, \u003ca href=\"http://www.ceowomen.org/\">C.E.O. Women\u003c/a> and \u003ca href=\"http://www.rencenter.org/home.htm\">Renaissance\u003c/a> are especially supportive of food ventures, helping countless informal vendors become successful business owners. \u003c/p>\n\u003cp>As her business grows, she'll be adding other items to the menu. One that many of us are eagerly awaiting is the \u003cstrong>hotdog completo\u003c/strong>, a Chilean specialty that highlights fresh avocado, diced tomatoes and mayonnaise. For now, before the lines grow too long, stop by Paula's \u003cstrong>Chile Lindo\u003c/strong> kitchen and ask for one of her empanadas. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Chile Lindo\u003c/strong>\u003cbr>\nCurrently serving Saturdays & Sundays, 10 am - 6 pm\u003cbr>\n2944 16th Street\u003cbr>\nSan Francisco, CA 94103\u003cbr>\n(415) 642-8887\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?hl=en&q=map+2944+16th+Street,+San+francisco,+ca&ie=UTF8&split=0&gl=us&ei=_KgESr_qCZSNtgfmp9j8Bg&ll=37.766864,-122.418401&spn=0.006106,0.008969&z=16&iwloc=A\">\u003cstrong>Map\u003c/strong>\u003c/a>\u003c/p>\n\n",
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"excerpt": "For the past 10 years, Paula Tejeda has been quietly working her own brand of business development and cultural exchange, one empanada at a time, in San Francisco's Mission District.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/empanada_paula2.jpg\" alt=\"Paula Tejeda with empanadas\" title=\"empanada_paula2\" width=\"500\" height=\"325\" class=\"alignnone size-full wp-image-3620\">\u003cbr>\n\u003cem>(Photo courtesy of \u003ca href=\"http://myleenhollero.com/\">Myleen Hollero\u003c/a>.)\u003c/em>\u003c/p>\n\u003cp>If, from high above, you could pick up California, stretch it out thin from tip to tip and then flip it in a graceful arc over the equator, you'd have a piece of land that looks pretty much like Chile. Last month, CEOs and politicians met in Santiago to discuss \u003ca href=\"http://www.amchamchile.cl/node/6809\">Plan Chile-California\u003c/a>, a trade agreement that would create a \"partnership for the 21st century\" in areas such as education, energy and agriculture. \u003c/p>\n\u003cp>For the past 10 years, though, Paula Tejeda has been quietly working her own brand of business development and cultural exchange, one empanada at a time, in San Francisco's Mission District. Stroll by the Redstone Building on any Saturday or Sunday to taste for yourself her efforts to connect Chile and California.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/empanada_dough1.jpg\" alt=\"empanada dough\" title=\"empanada dough\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-3621\">\u003c/p>\n\u003cp>\u003cstrong>Chile Lindo\u003c/strong>, named for a song extolling the beauty of the country, is a storefront kitchen known and loved in the neighborhood for its meat turnovers. The classic Chilean empanada is simple and instantly recognizable: thinly rolled dough filled with beef, egg, black olives and raisins and then folded into a distinctive trapezoid shape. No lazy half-circles or crazy curried-duck-and-cardamom-with-rhubarb-compote combinations here in Paula's kitchen. This is the real thing. And very very good.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>She carries her savory pastries along Valencia Street during the lunch hour, selling to merchants who can't leave their shops. You’ll see her offering them to hungry patrons during Friday happy hour at the \u003ca href=\"http://www.makeoutroom.com/\">Make-Out Room\u003c/a> and the Latin American Club. On a sunny day, you might even spot her in Dolores Park with her familiar wide, wicker basket. Anyone who can resist Paula's smile, warm banter and freshly baked empanadas, has a heart -- and stomach -- of unyielding ice. \u003c/p>\n\u003cp>One newly converted customer claimed her pastries are even better than \u003ca href=\"http://juliasempanadas.com/\">Julia's\u003c/a> in D.C, knocking down the queen of empanadas and pushing the never ending East Coast-West Coast rivalry into the world of Latin American meat pies.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/empanada_folding1.jpg\" alt=\"folding empanadas\" title=\" folding empanadas\" width=\"332\" height=\"500\" class=\"alignnone size-full wp-image-3622\">\u003c/p>\n\u003cp>While Paula long ago gave up the rolling pin for the ergonomic convenience of an automatic pastry sheeter, each empanada is still cut, filled and folded by hand. She tracked down a special, rougher grind of beef from a local butcher to mimic hand-minced meat and shops for her cumin and other spices from nearby Bombay Bazar.\u003c/p>\n\u003cp>Since it opened in 1973, \u003cstrong>Chile Lindo\u003c/strong> has passed down through three different owners. After running the kitchen for a few years in the late 1990s, Paula took a break to study at City College and then Mills College. A detour to the Renaissance Entrepreneurship Center recently re-fired her business interests. With a business plan in hand and lots of meetings with potential funders, she intends to grow \u003cstrong>Chile Lindo\u003c/strong> over the next several years. She needs $50,000 to transform her current kitchen into a café, complete with an espresso machine and comfortable décor and an expanded menu that includes other Chilean sandwiches and snacks. \u003c/p>\n\u003cp>Currently, a neighboring restaurant loans out their ovens to her. An assistant, Ramon, forms the empanadas, four at a time, in the mornings, and Paula takes to the pavement herself to sell them.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/empanada_tray1.jpg\" alt=\"folded empanadas on tray\" title=\"folded empanada on tray\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-3623\">\u003c/p>\n\u003cp>She's still teeny tiny micro as businesses go (considering that the \u003ca href=\"http://www.sba.gov/\">SBA\u003c/a> defines any bakery with 500 employees or less a small business). Fortunately, the Bay Area is rich with programs that help entrepreneurs incubate their businesses from idea to profit. \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a>, \u003ca href=\"http://www.womensinitiative.org/index.htm\">Women's Initiative\u003c/a>, \u003ca href=\"http://www.ceowomen.org/\">C.E.O. Women\u003c/a> and \u003ca href=\"http://www.rencenter.org/home.htm\">Renaissance\u003c/a> are especially supportive of food ventures, helping countless informal vendors become successful business owners. \u003c/p>\n\u003cp>As her business grows, she'll be adding other items to the menu. One that many of us are eagerly awaiting is the \u003cstrong>hotdog completo\u003c/strong>, a Chilean specialty that highlights fresh avocado, diced tomatoes and mayonnaise. For now, before the lines grow too long, stop by Paula's \u003cstrong>Chile Lindo\u003c/strong> kitchen and ask for one of her empanadas. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Chile Lindo\u003c/strong>\u003cbr>\nCurrently serving Saturdays & Sundays, 10 am - 6 pm\u003cbr>\n2944 16th Street\u003cbr>\nSan Francisco, CA 94103\u003cbr>\n(415) 642-8887\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?hl=en&q=map+2944+16th+Street,+San+francisco,+ca&ie=UTF8&split=0&gl=us&ei=_KgESr_qCZSNtgfmp9j8Bg&ll=37.766864,-122.418401&spn=0.006106,0.008969&z=16&iwloc=A\">\u003cstrong>Map\u003c/strong>\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg class=\"alignnone size-full wp-image-3510\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/sausalito-springs-watercress.jpg\" alt=\"sausalito springs watercress\" width=\"500\" height=\"333\">\u003cbr>\n\u003cem>Watercress from Sausalito Springs\u003c/em>\u003c/p>\n\u003cp>When you see a farmer or producer singlemindedly focused on one thing, almost always, that one thing turns out to be truly exceptional.\u003c/p>\n\u003cp>This is exactly the case of \u003ca href=\"http://www.sausalitosprings.com\">Sausalito Springs\u003c/a>, a small family farm located in Sonoma County which has been growing high-quality organic watercress since 1988. Grown in fresh well water, their watercress is harvested tops only, triple washed, hydrocooled, and packed so that the sprigs continue to grow in the packaging.\u003c/p>\n\u003cp>I got my hands on a bag of these gorgeous greens and it looked so fresh I wanted to roll around and frolic in fields of it.\u003c/p>\n\u003cp>Eaten raw as a salad or in a sandwich, watercress has a surprisingly spicy bite to it. Blanched or sauteed, the spice mellows out a bit, but it still retains its fresh, clean flavor.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Since I had a big bag to play with, I decided to make a simple pureed soup that would allow the taste of the watercress to really shine.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-3511\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/watercress-soup.jpg\" alt=\"watercress soup\" width=\"500\" height=\"333\">\u003cbr>\n\u003cem>Taking an immersion hand blender to my watercress soup\u003c/em>\u003c/p>\n\u003cp>Borrowing the presentation from my dining-out experiences, I opted to serve the soup in double shot glasses as a fun starter. Served warm, this is a soothing and rich teaser. Served chilled, it's cool, refreshing, and just sings spring.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-3509\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/sausalito-springs_img_7591.jpg\" alt=\"watercress soup shots\" width=\"500\" height=\"333\">\u003cbr>\n\u003cem>Watercress Soup Shots\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Watercress Soup Shots\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6-8\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 lb. watercress, cleaned\u003cbr>\n1 lb. russet potatoes, peeled and diced\u003cbr>\n1 large yellow onion, diced\u003cbr>\n1 leek, white part only, halved lengthwise, thoroughly washed and julienned\u003cbr>\n8 cups (64 oz.) chicken stock\u003cbr>\n1 cup heavy cream\u003cbr>\n2 tablespoons butter\u003cbr>\nWhole milk plain yogurt for garnishing\u003cbr>\nSalt to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. In a large pot, bring the chicken stock to a boil and add the diced potatoes; cook until softened, about 20 minutes.\u003c/p>\n\u003cp>2. Melt the butter in a large pan, add the onions and leeks, and sautee until softened and translucent. Season with a pinch of salt.\u003c/p>\n\u003cp>3. In a separate pot of boiling salted water, blanch the watercress for 30 seconds. Shock it in an ice bath to stop the cooking, drain, roughly chop it into small pieces, and set aside.\u003c/p>\n\u003cp>4. Add the onions, leeks, and watercress to the large pot of chicken stock. Simmer until all the vegetables are tender, about 5 minutes. Cool for 15 minutes.\u003c/p>\n\u003cp>5. Using an immersion blender, or working in batches with a standing blender, puree the soup until smooth. Mix in the cream, and season with salt to taste.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>6. This soup can be served hot or chilled. Before serving, garnish with a dollop of plain yogurt.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignnone size-full wp-image-3510\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/sausalito-springs-watercress.jpg\" alt=\"sausalito springs watercress\" width=\"500\" height=\"333\">\u003cbr>\n\u003cem>Watercress from Sausalito Springs\u003c/em>\u003c/p>\n\u003cp>When you see a farmer or producer singlemindedly focused on one thing, almost always, that one thing turns out to be truly exceptional.\u003c/p>\n\u003cp>This is exactly the case of \u003ca href=\"http://www.sausalitosprings.com\">Sausalito Springs\u003c/a>, a small family farm located in Sonoma County which has been growing high-quality organic watercress since 1988. Grown in fresh well water, their watercress is harvested tops only, triple washed, hydrocooled, and packed so that the sprigs continue to grow in the packaging.\u003c/p>\n\u003cp>I got my hands on a bag of these gorgeous greens and it looked so fresh I wanted to roll around and frolic in fields of it.\u003c/p>\n\u003cp>Eaten raw as a salad or in a sandwich, watercress has a surprisingly spicy bite to it. Blanched or sauteed, the spice mellows out a bit, but it still retains its fresh, clean flavor.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Since I had a big bag to play with, I decided to make a simple pureed soup that would allow the taste of the watercress to really shine.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-3511\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/watercress-soup.jpg\" alt=\"watercress soup\" width=\"500\" height=\"333\">\u003cbr>\n\u003cem>Taking an immersion hand blender to my watercress soup\u003c/em>\u003c/p>\n\u003cp>Borrowing the presentation from my dining-out experiences, I opted to serve the soup in double shot glasses as a fun starter. Served warm, this is a soothing and rich teaser. Served chilled, it's cool, refreshing, and just sings spring.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-3509\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/sausalito-springs_img_7591.jpg\" alt=\"watercress soup shots\" width=\"500\" height=\"333\">\u003cbr>\n\u003cem>Watercress Soup Shots\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Watercress Soup Shots\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Serves:\u003c/strong> 6-8\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 lb. watercress, cleaned\u003cbr>\n1 lb. russet potatoes, peeled and diced\u003cbr>\n1 large yellow onion, diced\u003cbr>\n1 leek, white part only, halved lengthwise, thoroughly washed and julienned\u003cbr>\n8 cups (64 oz.) chicken stock\u003cbr>\n1 cup heavy cream\u003cbr>\n2 tablespoons butter\u003cbr>\nWhole milk plain yogurt for garnishing\u003cbr>\nSalt to taste\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. In a large pot, bring the chicken stock to a boil and add the diced potatoes; cook until softened, about 20 minutes.\u003c/p>\n\u003cp>2. Melt the butter in a large pan, add the onions and leeks, and sautee until softened and translucent. Season with a pinch of salt.\u003c/p>\n\u003cp>3. In a separate pot of boiling salted water, blanch the watercress for 30 seconds. Shock it in an ice bath to stop the cooking, drain, roughly chop it into small pieces, and set aside.\u003c/p>\n\u003cp>4. Add the onions, leeks, and watercress to the large pot of chicken stock. Simmer until all the vegetables are tender, about 5 minutes. Cool for 15 minutes.\u003c/p>\n\u003cp>5. Using an immersion blender, or working in batches with a standing blender, puree the soup until smooth. Mix in the cream, and season with salt to taste.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>6. This soup can be served hot or chilled. Before serving, garnish with a dollop of plain yogurt.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Pregnant Pause: Last Ditch Dines",
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"content": "\u003cfigure id=\"attachment_3400\" class=\"wp-caption alignleft\" style=\"max-width: 232px\">\u003ca href=\"http://www.flickr.com/photos/jenmaiser/1702300891/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/jensspqr.jpg\" alt=\"<i>Photo by Jennifer Maiser</i>\" width=\"232\" height=\"350\" class=\"size-full wp-image-3400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003ci>Photo by Jennifer Maiser\u003c/i>\u003c/figcaption>\u003c/figure>\n\u003cp>After the bug arrives, I'm fully expecting a dining-out lockdown for awhile. We'll be tired, anxious, and way more comfortable staying at home and noshing on take-out or leftovers than juggling a new baby and a menu. I know others will say that it's the best time to go out, but for me personally? Not so much.\u003c/p>\n\u003cp>We're not major restaurant rovers anyway, so it's not a huge sacrifice. However, I have been musing over a list of \"last ditch dines\" for us. Some are brand new and potential favorites-to-be, others are old friends.\u003c/p>\n\u003cp>Realistically, I don't know how many we'll get to but it's always good to have goals, especially ones as tasty as these, so here you go, 12 Bay Area restaurants we want to hit before our late-June due date.\u003c/p>\n\u003cp>1. \u003ca href=\"http://www.contigosf.com/\">Contigo\u003c/a>: Friend and fellow \u003ca href=\"http://www.inpraiseofsardines.com/\">food blogger\u003c/a> Brett Emerson opened his anxiously-anticipated Spanish/Catalan restaurant a few months ago. Unfortunately, while the press and other friends have already been lucky enough to partake and swoon over his \u003cb>pork belly bocadillo and homemade potato chips\u003c/b>, I haven't made it to the table.\u003c/p>\n\u003cp>2. \u003ca href=\"http://www.ubuntunapa.com/\">Ubuntu\u003c/a>: I was already jonesing to try out the Napa restaurant that celebrates the purest flavors of vegetables, but after meeting pastry chef Deanie at a mutual friends' wedding, I was even more excited to make reservations. Among everything else on their menu, the \u003cb>cast-iron cauliflower\u003c/b> and anything they think to do with artichokes beckons.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>3. \u003ca href=\"http://www.duartestavern.com\">Duarte's Tavern\u003c/a>: Speaking of artichokes, I've heard that Duarte's is the aritchoke lover's idea of heaven. I've already sampled their ollalieberry pie (purchased from \u003ca href=\"http://www.milkpail.com/\">The Milk Pail\u003c/a>) and was seduced by a berry I had never tasted before in my life, so things can only go up with a visit to Pescadero and a \u003cb>calamari steak sandwich\u003c/b>. Plus, this artichoke lover has to get to heaven somehow. Bonus: \"Pescadero\" never fails to make me think of Pinky Tuscadero and \u003ci>Happy Days\u003c/i>.\u003c/p>\n\u003cp>4. \u003ca href=\"http://www.lavandarestaurant.com/\">Lavanda\u003c/a> (old favorite): Well, technically we've only been here once for lunch and it was a few years ago, but we were really impressed by the menu. It's pricey, so it would normally be on our \"special occasion\" list, but I'm keeping it on this pre-baby list. Since we last visited, they've made a bigger deal about their organic and local provisions, and I'm looking forward to trying: \u003cb>grilled skirt steak with Salinas asparagus and spring garlic butter\u003c/b>, \u003cb>stuffed risotto fritters\u003c/b>, and \u003cb>potato gnocchi with black chanterelles, Hen of the Wood mushrooms, and nepitella\u003c/b>.\u003c/p>\n\u003cp>5. \u003ca href=\"http://www.barjules.com\">Bar Jules\u003c/a> (old favorite): Hands-down, Bar Jules is my favorite lunch spot in San Francisco. The atmosphere is so sunny and chill, it's the perfect place to meet girlfriends for a good, nourishing gabfest. However, their dinners are nothing to sneeze at, either. I especially love their \u003cb>flank steak\u003c/b> and \u003cb>la quercia prosciutto with long cooked favas on toast and pecorino sardo\u003c/b>. \u003c/p>\n\u003cp>6. \u003ca href=\"http://www.delfinasf.com/\">Delfina\u003c/a> (old favorite): Since my mother-in-law will be in town, we already have reservations for Mother's Day here, so I am this close to my stomach checking off Delfina's \u003cb>homemade pasta\u003c/b> and \u003cb>grilled calamari with impossibly tiny warm beans\u003c/b>.\u003c/p>\n\u003cp>7. \u003ca href=\"http://www.spqrsf.com\">SPQR\u003c/a> (old favorite): Last time I was here, I was still in the nauseous stage of my pregnancy and couldn't enjoy my fried \u003cb>Brussels sprouts\u003c/b>, \u003cb>cacio e pepe\u003c/b>, and \u003cb>fried chicken\u003c/b> to the fullest. That's a travesty that MUST be corrected! Also, a new travesty that must be avoided: not tasting their \u003cb>griddled Heritage pork spareribs with rosemary and fennel\u003c/b>. I do think \"griddled\" is one of the most sumptuous words in the English language.\u003c/p>\n\u003cp>8. \u003ca href=\"http://www.cooleatz.com/flea-st-cafe/index.html\">Flea Street Cafe:\u003c/a> Sadly, \u003ca href=\"http://www.cooleatz.com/\">Jesse Ziff Cool\u003c/a>'s other Menlo Park establishment -- \u003ca href=\"http://www.cooleatz.com/Exciting%20Events/events_jzc_closing.htm\">JZ Cool Eatery\u003c/a> -- recently closed in order to open a new place in East Menlo Park, but luckily \u003ca href=\"http://www.cooleatz.com/cool-cafe/index.html\">Cool Cafe\u003c/a> at the Stanford Museum and Flea Street Cafe are both still open. I've done Cool Cafe quite a few times and love their \u003cb>sandwiches\u003c/b>, but I'm hankering to do a local, seasonal sit-down dinner at Flea Street very soon. \u003c/p>\n\u003cp>9. \u003ca href=\"http://www.martinswestgp.com/\">Martin's West Pub:\u003c/a> It's a new upscale pub from Michael Dotson and it's coming to Redwood City in May. With items on the menu like \u003cb>Scotch Eggs\u003c/b>, \u003cb>peat-smoked fries\u003c/b>, and \u003cb>nettle-crowdie ravioli with brown butter consommé, morels, and spring onions\u003c/b>, things are definitely looking up in suburbia. Oh, and the fact that they also have my favorite pub grub ever in the form of \u003cb>Ploughman's lunch\u003c/b> means they were put on this earth for the sole purpose of feeding me.\u003c/p>\n\u003cp>10. \u003ca href=\"http://www.humphryslocombe.com/%7C_Home_%7C.html\">Humphrey Slocombe\u003c/a>: I've been scarfing down my pregnancy pounds in the form of all sorts of ice cream -- Haagen-Dazs Five, Foster's Freeze dipped cones, Blizzards -- so I think it's only fair I give this new place a whirl. If not just to roll my tongue over their oft-Tweeted \u003cb>bourbon-cornflake flavor\u003c/b>, then to give major pocket props to fellow \u003ca href=\"http://www.imdb.com/title/tt0068040/\">\u003ci>Are You Being Served?\u003c/i>\u003c/a> fans.\u003c/p>\n\u003cp>11. \u003ca href=\"http://www.piccinocafe.com/\">Piccino\u003c/a> (old favorite): My husband has been an angel to scoot up to Piccino from the Peninsula whenever I've had a craving for their pizza, and when we met Mr. and Mrs. Piccino at a friend's dinner party, we made no secret of what fanatics we are for their pizzas. They told me I definitely had come up and eat with them when I was close to delivery. Apparently, their constantly changing \u003cb>pizzas\u003c/b> have been known to send women into labor.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>12. \u003ca href=\"http://www.pastamoon.com/\">Pasta Moon\u003c/a> (old favorite): Every time we go, I swear I'm going to try something new, and every time we go I don't try something new. I simply cannot resist their \u003cb>butternut squash and mascarpone ravioli with brown butter sage and Amaretti\u003c/b>. However, because my husband is more enterprising, I know that their \u003cb>pizzas\u003c/b> are awesome, their seasonal \u003cb>fritto misto\u003c/b> is outstanding (especially when they include thin slices of Meyer lemons), and their \u003cb>Wild Mushroom Ragú with polenta, Marsala, and Parmigiano-Reggiano\u003c/b> is totally bathable.\u003c/p>\n\n",
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"excerpt": "Realistically, I don't know how many we'll get to but it's always good to have goals, especially ones as tasty as these, so here you go, 12 Bay Area restaurants we want to hit before our late-June due date.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_3400\" class=\"wp-caption alignleft\" style=\"max-width: 232px\">\u003ca href=\"http://www.flickr.com/photos/jenmaiser/1702300891/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/jensspqr.jpg\" alt=\"<i>Photo by Jennifer Maiser</i>\" width=\"232\" height=\"350\" class=\"size-full wp-image-3400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003ci>Photo by Jennifer Maiser\u003c/i>\u003c/figcaption>\u003c/figure>\n\u003cp>After the bug arrives, I'm fully expecting a dining-out lockdown for awhile. We'll be tired, anxious, and way more comfortable staying at home and noshing on take-out or leftovers than juggling a new baby and a menu. I know others will say that it's the best time to go out, but for me personally? Not so much.\u003c/p>\n\u003cp>We're not major restaurant rovers anyway, so it's not a huge sacrifice. However, I have been musing over a list of \"last ditch dines\" for us. Some are brand new and potential favorites-to-be, others are old friends.\u003c/p>\n\u003cp>Realistically, I don't know how many we'll get to but it's always good to have goals, especially ones as tasty as these, so here you go, 12 Bay Area restaurants we want to hit before our late-June due date.\u003c/p>\n\u003cp>1. \u003ca href=\"http://www.contigosf.com/\">Contigo\u003c/a>: Friend and fellow \u003ca href=\"http://www.inpraiseofsardines.com/\">food blogger\u003c/a> Brett Emerson opened his anxiously-anticipated Spanish/Catalan restaurant a few months ago. Unfortunately, while the press and other friends have already been lucky enough to partake and swoon over his \u003cb>pork belly bocadillo and homemade potato chips\u003c/b>, I haven't made it to the table.\u003c/p>\n\u003cp>2. \u003ca href=\"http://www.ubuntunapa.com/\">Ubuntu\u003c/a>: I was already jonesing to try out the Napa restaurant that celebrates the purest flavors of vegetables, but after meeting pastry chef Deanie at a mutual friends' wedding, I was even more excited to make reservations. Among everything else on their menu, the \u003cb>cast-iron cauliflower\u003c/b> and anything they think to do with artichokes beckons.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>3. \u003ca href=\"http://www.duartestavern.com\">Duarte's Tavern\u003c/a>: Speaking of artichokes, I've heard that Duarte's is the aritchoke lover's idea of heaven. I've already sampled their ollalieberry pie (purchased from \u003ca href=\"http://www.milkpail.com/\">The Milk Pail\u003c/a>) and was seduced by a berry I had never tasted before in my life, so things can only go up with a visit to Pescadero and a \u003cb>calamari steak sandwich\u003c/b>. Plus, this artichoke lover has to get to heaven somehow. Bonus: \"Pescadero\" never fails to make me think of Pinky Tuscadero and \u003ci>Happy Days\u003c/i>.\u003c/p>\n\u003cp>4. \u003ca href=\"http://www.lavandarestaurant.com/\">Lavanda\u003c/a> (old favorite): Well, technically we've only been here once for lunch and it was a few years ago, but we were really impressed by the menu. It's pricey, so it would normally be on our \"special occasion\" list, but I'm keeping it on this pre-baby list. Since we last visited, they've made a bigger deal about their organic and local provisions, and I'm looking forward to trying: \u003cb>grilled skirt steak with Salinas asparagus and spring garlic butter\u003c/b>, \u003cb>stuffed risotto fritters\u003c/b>, and \u003cb>potato gnocchi with black chanterelles, Hen of the Wood mushrooms, and nepitella\u003c/b>.\u003c/p>\n\u003cp>5. \u003ca href=\"http://www.barjules.com\">Bar Jules\u003c/a> (old favorite): Hands-down, Bar Jules is my favorite lunch spot in San Francisco. The atmosphere is so sunny and chill, it's the perfect place to meet girlfriends for a good, nourishing gabfest. However, their dinners are nothing to sneeze at, either. I especially love their \u003cb>flank steak\u003c/b> and \u003cb>la quercia prosciutto with long cooked favas on toast and pecorino sardo\u003c/b>. \u003c/p>\n\u003cp>6. \u003ca href=\"http://www.delfinasf.com/\">Delfina\u003c/a> (old favorite): Since my mother-in-law will be in town, we already have reservations for Mother's Day here, so I am this close to my stomach checking off Delfina's \u003cb>homemade pasta\u003c/b> and \u003cb>grilled calamari with impossibly tiny warm beans\u003c/b>.\u003c/p>\n\u003cp>7. \u003ca href=\"http://www.spqrsf.com\">SPQR\u003c/a> (old favorite): Last time I was here, I was still in the nauseous stage of my pregnancy and couldn't enjoy my fried \u003cb>Brussels sprouts\u003c/b>, \u003cb>cacio e pepe\u003c/b>, and \u003cb>fried chicken\u003c/b> to the fullest. That's a travesty that MUST be corrected! Also, a new travesty that must be avoided: not tasting their \u003cb>griddled Heritage pork spareribs with rosemary and fennel\u003c/b>. I do think \"griddled\" is one of the most sumptuous words in the English language.\u003c/p>\n\u003cp>8. \u003ca href=\"http://www.cooleatz.com/flea-st-cafe/index.html\">Flea Street Cafe:\u003c/a> Sadly, \u003ca href=\"http://www.cooleatz.com/\">Jesse Ziff Cool\u003c/a>'s other Menlo Park establishment -- \u003ca href=\"http://www.cooleatz.com/Exciting%20Events/events_jzc_closing.htm\">JZ Cool Eatery\u003c/a> -- recently closed in order to open a new place in East Menlo Park, but luckily \u003ca href=\"http://www.cooleatz.com/cool-cafe/index.html\">Cool Cafe\u003c/a> at the Stanford Museum and Flea Street Cafe are both still open. I've done Cool Cafe quite a few times and love their \u003cb>sandwiches\u003c/b>, but I'm hankering to do a local, seasonal sit-down dinner at Flea Street very soon. \u003c/p>\n\u003cp>9. \u003ca href=\"http://www.martinswestgp.com/\">Martin's West Pub:\u003c/a> It's a new upscale pub from Michael Dotson and it's coming to Redwood City in May. With items on the menu like \u003cb>Scotch Eggs\u003c/b>, \u003cb>peat-smoked fries\u003c/b>, and \u003cb>nettle-crowdie ravioli with brown butter consommé, morels, and spring onions\u003c/b>, things are definitely looking up in suburbia. Oh, and the fact that they also have my favorite pub grub ever in the form of \u003cb>Ploughman's lunch\u003c/b> means they were put on this earth for the sole purpose of feeding me.\u003c/p>\n\u003cp>10. \u003ca href=\"http://www.humphryslocombe.com/%7C_Home_%7C.html\">Humphrey Slocombe\u003c/a>: I've been scarfing down my pregnancy pounds in the form of all sorts of ice cream -- Haagen-Dazs Five, Foster's Freeze dipped cones, Blizzards -- so I think it's only fair I give this new place a whirl. If not just to roll my tongue over their oft-Tweeted \u003cb>bourbon-cornflake flavor\u003c/b>, then to give major pocket props to fellow \u003ca href=\"http://www.imdb.com/title/tt0068040/\">\u003ci>Are You Being Served?\u003c/i>\u003c/a> fans.\u003c/p>\n\u003cp>11. \u003ca href=\"http://www.piccinocafe.com/\">Piccino\u003c/a> (old favorite): My husband has been an angel to scoot up to Piccino from the Peninsula whenever I've had a craving for their pizza, and when we met Mr. and Mrs. Piccino at a friend's dinner party, we made no secret of what fanatics we are for their pizzas. They told me I definitely had come up and eat with them when I was close to delivery. Apparently, their constantly changing \u003cb>pizzas\u003c/b> have been known to send women into labor.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>12. \u003ca href=\"http://www.pastamoon.com/\">Pasta Moon\u003c/a> (old favorite): Every time we go, I swear I'm going to try something new, and every time we go I don't try something new. I simply cannot resist their \u003cb>butternut squash and mascarpone ravioli with brown butter sage and Amaretti\u003c/b>. However, because my husband is more enterprising, I know that their \u003cb>pizzas\u003c/b> are awesome, their seasonal \u003cb>fritto misto\u003c/b> is outstanding (especially when they include thin slices of Meyer lemons), and their \u003cb>Wild Mushroom Ragú with polenta, Marsala, and Parmigiano-Reggiano\u003c/b> is totally bathable.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Duc Loi Supermarket",
"title": "Duc Loi Supermarket",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/ducloi-1.jpg\" alt=\"duc loi supermarket meat counter\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-3350\">\u003cbr>\n\u003cem>A shopper at Duc Loi Supermarket carefully selects large chunks of freshly fried chicharrones, while rendered lard begins solidifying on the counter nearby.\u003c/em>\u003c/p>\n\u003cp>For over twenty years, seven days a week, Howard and Amanda Ngo have sold fresh, affordable produce and a quirky blend of both Latin American and Asian ingredients at the heart of the Mission District. \u003c/p>\n\u003cp>Looking for purple corn and whole-blossom jamaica in bulk? They have it. \u003ca href=\"http://www.marketmanila.com/archives/ube-kinampay-purple-yam\">\u003cstrong>Ube yam\u003c/strong>\u003c/a> and \u003ca href=\"http://www.marketmanila.com/archives/fresh-kasoy-cashew-fruit\">\u003cstrong>cashew fruit\u003c/strong>\u003c/a> and banana leaves in the freezer section? Check. Dried peruvian beans or dried tofu nuggets? Check. Goat ribs and ox tails and whole, fresh pig heads? It's all there at the meat counter. Young, watery coconuts chilled and ready to hack open for sipping on a sunny afternoon? Most definitely yes.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/ducloi-2.jpg\" alt=\"duc loi supermarket tamarind and sugar\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-3351\">\u003cbr>\n\u003cem>The tart fruit of whole tamarind pods and the smokiness of boiled brown sugar satisfy a range of palates from Malaysia to Mexico.\u003c/em>\u003c/p>\n\u003cp>Landing in the San Francisco in 1987, by way of Saigon and then Georgia, the couple's first store filled a mere 700 square feet. Two months ago, their newly built supermarket stretched its aisles to 4,000 square feet. That's still small for a full-service grocery store (major chain stores might cover 50,000 square feet), but their success in serving their immediate neighborhood's needs in selection and price reflects a commitment that bigger markets rarely have. This past February, the City of San Francisco awarded a certificate of honor to Duc Loi, which just happens to mean \"ethical profit\" in Cantonese.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/ducloi-3.jpg\" alt=\"duc loi supermarket spices\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-3352\">\u003cbr>\n\u003cem>\"Carne de soya\" and a multitude of spices and dried chiles hang along the back wall.\u003c/em>\u003c/p>\n\u003cp>Walk in any day, and you'll see Amanda, wrapped in her puffy down jacket, arranging produce or directing the butchers to bring out more chorizo. They make their own chorizo onsite and every week supply surrounding restaurants with nearly 400 pounds of it. Howard is the man in khakis holding a clipboard and, most probably, rushing to his next meeting with managers, suppliers, community leaders or city officials. The city's bureaucracy is much more difficult to navigate than figuring out which potatoes sell better. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/ducloi-4.jpg\" alt=\"duc loi supermarket chorizo\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-3353\">\u003cbr>\n\u003cem>Glistening links of chorizo are tied fresh every morning.\u003c/em>\u003c/p>\n\u003cp>They're still filling out their new shelves. Howard expects to grow their current selection another 1,000 products as they continue to settle into their larger space, sourcing more organic products, building up their clientele, and responding to customer requests. In the coming months, expect to see a deli with Vietnamese sandwiches and other popular takeout food. An underground parking lot will also open soon. \u003c/p>\n\u003cp>Both Amanda and Howard are open to suggestions and feedback, so introduce yourself if you haven't already. Ask about the ingredients you don't recognize -- I promise you, there will be many of them. We all talk about meeting farmers at our weekend markets, but taking the time to learn from our neighborhood supermarkets is just as important in building a locally based food system that's both accessible and culturally appropriate. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/ducloi-5.jpg\" alt=\"duc loi supermarket freezer\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-3349\">\u003cbr>\n\u003cem>Ube yam, young coconut and whole cashew fruit are just a few of the diverse ingredients in the freezers.\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>More to the point, for those of us who need freshly rendered lard, dried beans, banana leaves and a variety of spices and aromatics for making tamales one day, then Asian sweets the next, there's no better place to shop.\u003c/p>\n\u003cp>Duc Loi Supermarket\u003cbr>\n2200 Mission Street\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n(415) 551-1772\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Duc+Loi+Supermarket%E2%80%8E+2200+mission,+san+francisco&sll=37.761864,-122.4194&sspn=0.012519,0.021093&g=2200+mission,+san+francisco&ie=UTF8&z=16&iwloc=A\">\u003cstrong>Map\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/ducloi-6.jpg\" alt=\"du cloi supermarket candles\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-3354\">\u003cbr>\n\u003cem>Light your altar for Jesus or your dead ancestors.\u003c/em>\u003c/p>\n\n",
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"excerpt": "For over twenty years, seven days a week, Howard and Amanda Ngo have sold fresh, affordable produce and a quirky blend of both Latin American and Asian ingredients at the heart of the Mission District. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/ducloi-1.jpg\" alt=\"duc loi supermarket meat counter\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-3350\">\u003cbr>\n\u003cem>A shopper at Duc Loi Supermarket carefully selects large chunks of freshly fried chicharrones, while rendered lard begins solidifying on the counter nearby.\u003c/em>\u003c/p>\n\u003cp>For over twenty years, seven days a week, Howard and Amanda Ngo have sold fresh, affordable produce and a quirky blend of both Latin American and Asian ingredients at the heart of the Mission District. \u003c/p>\n\u003cp>Looking for purple corn and whole-blossom jamaica in bulk? They have it. \u003ca href=\"http://www.marketmanila.com/archives/ube-kinampay-purple-yam\">\u003cstrong>Ube yam\u003c/strong>\u003c/a> and \u003ca href=\"http://www.marketmanila.com/archives/fresh-kasoy-cashew-fruit\">\u003cstrong>cashew fruit\u003c/strong>\u003c/a> and banana leaves in the freezer section? Check. Dried peruvian beans or dried tofu nuggets? Check. Goat ribs and ox tails and whole, fresh pig heads? It's all there at the meat counter. Young, watery coconuts chilled and ready to hack open for sipping on a sunny afternoon? Most definitely yes.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/ducloi-2.jpg\" alt=\"duc loi supermarket tamarind and sugar\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-3351\">\u003cbr>\n\u003cem>The tart fruit of whole tamarind pods and the smokiness of boiled brown sugar satisfy a range of palates from Malaysia to Mexico.\u003c/em>\u003c/p>\n\u003cp>Landing in the San Francisco in 1987, by way of Saigon and then Georgia, the couple's first store filled a mere 700 square feet. Two months ago, their newly built supermarket stretched its aisles to 4,000 square feet. That's still small for a full-service grocery store (major chain stores might cover 50,000 square feet), but their success in serving their immediate neighborhood's needs in selection and price reflects a commitment that bigger markets rarely have. This past February, the City of San Francisco awarded a certificate of honor to Duc Loi, which just happens to mean \"ethical profit\" in Cantonese.\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/24/2009/04/ducloi-3.jpg\" alt=\"duc loi supermarket spices\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-3352\">\u003cbr>\n\u003cem>\"Carne de soya\" and a multitude of spices and dried chiles hang along the back wall.\u003c/em>\u003c/p>\n\u003cp>Walk in any day, and you'll see Amanda, wrapped in her puffy down jacket, arranging produce or directing the butchers to bring out more chorizo. They make their own chorizo onsite and every week supply surrounding restaurants with nearly 400 pounds of it. Howard is the man in khakis holding a clipboard and, most probably, rushing to his next meeting with managers, suppliers, community leaders or city officials. The city's bureaucracy is much more difficult to navigate than figuring out which potatoes sell better. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/ducloi-4.jpg\" alt=\"duc loi supermarket chorizo\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-3353\">\u003cbr>\n\u003cem>Glistening links of chorizo are tied fresh every morning.\u003c/em>\u003c/p>\n\u003cp>They're still filling out their new shelves. Howard expects to grow their current selection another 1,000 products as they continue to settle into their larger space, sourcing more organic products, building up their clientele, and responding to customer requests. In the coming months, expect to see a deli with Vietnamese sandwiches and other popular takeout food. An underground parking lot will also open soon. \u003c/p>\n\u003cp>Both Amanda and Howard are open to suggestions and feedback, so introduce yourself if you haven't already. Ask about the ingredients you don't recognize -- I promise you, there will be many of them. We all talk about meeting farmers at our weekend markets, but taking the time to learn from our neighborhood supermarkets is just as important in building a locally based food system that's both accessible and culturally appropriate. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/ducloi-5.jpg\" alt=\"duc loi supermarket freezer\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-3349\">\u003cbr>\n\u003cem>Ube yam, young coconut and whole cashew fruit are just a few of the diverse ingredients in the freezers.\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>More to the point, for those of us who need freshly rendered lard, dried beans, banana leaves and a variety of spices and aromatics for making tamales one day, then Asian sweets the next, there's no better place to shop.\u003c/p>\n\u003cp>Duc Loi Supermarket\u003cbr>\n2200 Mission Street\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n(415) 551-1772\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Duc+Loi+Supermarket%E2%80%8E+2200+mission,+san+francisco&sll=37.761864,-122.4194&sspn=0.012519,0.021093&g=2200+mission,+san+francisco&ie=UTF8&z=16&iwloc=A\">\u003cstrong>Map\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/ducloi-6.jpg\" alt=\"du cloi supermarket candles\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-3354\">\u003cbr>\n\u003cem>Light your altar for Jesus or your dead ancestors.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Down and Dirty: Digging MyFarm",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/phpk40tiqpm1.jpg\" alt=\"cabbage seedlings\" width=\"233\" height=\"350\" class=\"alignleft size-full wp-image-3112\"> When my friend Natalie asked me if I had any plans for Easter weekend, I was mildly embarrassed to admit that I hadn't. I just hadn't given it much thought this year.\u003c/p>\n\u003cp>\"Well, you do now,\" she said. \"Want to help plant a farm?\"\u003c/p>\n\u003cp>Plant a farm. I couldn't think of a good reason not to. I welcomed the excuse to get outside and do something interesting, something for free. Something more than a little dirty.\u003c/p>\n\u003cp>It had been a while since I've weeded, hoed, or lugged 4 cubic yards of soil, but I was game for it. I just wasn't sure what I was going to wear. I haven't owned a pair of overalls since the 1980's.\u003c/p>\n\u003cp>It seems Natalie has gotten herself involved with an organization called \u003ca href=\"http://www.myfarmsf.com/\">MyFarm\u003c/a>-- a business that specializes in decentralized urban farming. It's a Community Supported Agriculture organization with heavy emphasis on community. In fact, every herb and vegetable grown comes directly from community members' backyards. Want to know where your mustard greens are really coming from? Well then, go ask your neighbor. With 71 MyFarms planted at the time of this posting, you are likely to know someone who's got one.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When we arrived at the site, we were introduced around to the various MyFarm staff members and volunteers, one of whom came all the way from Santa Cruz to help.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/phprldf4cam.jpg\" alt=\"gardeners\" width=\"350\" height=\"233\" class=\"alignnone size-full wp-image-3097\">\u003c/p>\n\u003cp>Fortunately, there were a good many people volunteering for the day's planting. With lots of farmhands, well, on hand, the work was swift and enjoyable. I was especially grateful for our numbers when it came time to move the small mountain of soil from a gigantic pile dumped in the driveway to the garden awaiting it in the back-- through the garage, one bucket at a time. At times I pretended I as though I were an ant-- a cog in a great earth-moving machine, but without the ability to lift 25 times my own body weight or smell things through antennae. Of course, in the unseasonable warm April weather, it sometimes felt as though a large bully were holding a magnifying glass over me, trying to set me on fire.\u003c/p>\n\u003cp>The next time you see me, please feel free to compliment me on my newly-found shoulder muscles and red, red neck.\u003c/p>\n\u003cp>I was rather stunned by how smoothly everything went. From start to finish, the garden was weeded, top-soiled, dug, irrigated, and planted in less than five hours.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/phpxzz4abam2.jpg\" alt=\"sundial\" width=\"233\" height=\"350\" class=\"alignnone size-full wp-image-3100\">\u003c/p>\n\u003cp>We were a well organized, well-oiled, and well-hydrated team-- the couple hosting the garden kept a blender of filtered water filled for us at all times. I was certain the water was placed in a blender because it was made of non-breakable materials, but I couldn't look at it without thinking that whenever I took a sip, I was drinking a water smoothie.\u003c/p>\n\u003cp>It was a great day spent outside. I highly recommend it to anyone with a strong back and a good attitude.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/phpye9m5eam.jpg\" alt=\"kohlrabi\" width=\"233\" height=\"350\" class=\"alignnone size-full wp-image-3101\">\u003c/p>\n\u003cp>And I don't care that someone can't spell Kohlrabi, I'm just glad someone is actually planting it. In an effort to add my own special skills to the endeavor, my pleas for matching font styles on the planting tags went unheeded.\u003c/p>\n\u003cp>Until the next time, that is.\u003c/p>\n\u003cp>\u003cstrong>How MyFarm Works:\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/farmhowitworks.jpg\" alt=\"How It Works\" width=\"500\" height=\"139\" class=\"alignnone size-full wp-image-3132\">\u003c/p>\n\u003cp>\u003cstrong>MyFarm's Vision\u003c/strong> (\u003ca href=\"http://www.myfarmsf.com/about-vision.html\">from the website\u003c/a>):\u003c/p>\n\u003cp>At MyFarm it is our mission to make growing food and growing community one in the same. We believe in the power of the individual. But we believe true power comes from working together towards a better future for all.\u003c/p>\n\u003cp>We want to offer everyone in our community a chance to participate in achieving greater personal sustainability by installing local organic gardens, selling organic vegetables to neighbors and continually seeking ways for others to lend their ideas, their time and their hands to our growing organization.\u003c/p>\n\u003cp>\u003ca href=\"http://www.myfarmsf.com/our-urban-farm-services.htm\">Interested in hosting a farm?\u003c/a>\u003c/p>\n\u003cp>Their complete list of services include:\u003c/p>\n\u003cp> * Initial garden set up and weekly follow up to keep your space growing.\u003cbr>\n * Organic techniques to grow nutrient rich vegetables.\u003cbr>\n * \u003ca href=\"http://www.myfarmsf.com/our-urban-farm-faq.html\">CSA\u003c/a> style pickup a weekly box of very local edibles from a nearby neighbor.\u003cbr>\n * \u003ca href=\"http://www.myfarmsf.com/our-urban-farm-faq.html\">Permaculture\u003c/a> techniques implemented to beautify in a sustainable way.\u003cbr>\n * Garden design consultations and networking with high quality suppliers.\u003cbr>\n * Local food feasts with chefs featuring foods from your backyard\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Sign up today\u003c/strong> to \u003ca href=\"http://spreadsheets.google.com/viewform?key=pc60OFpPtrtJmDFaknXXrHg\">host your own garden\u003c/a> or \u003ca href=\"https://spreadsheets.google.com/viewform?formkey=cFYyTnUxeUJVcWIzeWtJOHE2b01MTFE6MA..\">volunteer your time\u003c/a>-- the kohlrabi and your neighbors will thank you.\u003c/p>\n\n",
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"excerpt": "When my friend Natalie asked me if I had any plans for Easter weekend, I was mildly embarrassed to admit that I hadn't. I just hadn't given it much thought this year.\r\n\r\n\"Well, you do now,\" she said. \"Want to help plant a farm?\"\r\n\r\nPlant a farm. I couldn't think of a good reason not to. I welcomed the excuse to get outside and do something interesting, something for free. Something more than a little dirty.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/phpk40tiqpm1.jpg\" alt=\"cabbage seedlings\" width=\"233\" height=\"350\" class=\"alignleft size-full wp-image-3112\"> When my friend Natalie asked me if I had any plans for Easter weekend, I was mildly embarrassed to admit that I hadn't. I just hadn't given it much thought this year.\u003c/p>\n\u003cp>\"Well, you do now,\" she said. \"Want to help plant a farm?\"\u003c/p>\n\u003cp>Plant a farm. I couldn't think of a good reason not to. I welcomed the excuse to get outside and do something interesting, something for free. Something more than a little dirty.\u003c/p>\n\u003cp>It had been a while since I've weeded, hoed, or lugged 4 cubic yards of soil, but I was game for it. I just wasn't sure what I was going to wear. I haven't owned a pair of overalls since the 1980's.\u003c/p>\n\u003cp>It seems Natalie has gotten herself involved with an organization called \u003ca href=\"http://www.myfarmsf.com/\">MyFarm\u003c/a>-- a business that specializes in decentralized urban farming. It's a Community Supported Agriculture organization with heavy emphasis on community. In fact, every herb and vegetable grown comes directly from community members' backyards. Want to know where your mustard greens are really coming from? Well then, go ask your neighbor. With 71 MyFarms planted at the time of this posting, you are likely to know someone who's got one.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When we arrived at the site, we were introduced around to the various MyFarm staff members and volunteers, one of whom came all the way from Santa Cruz to help.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/phprldf4cam.jpg\" alt=\"gardeners\" width=\"350\" height=\"233\" class=\"alignnone size-full wp-image-3097\">\u003c/p>\n\u003cp>Fortunately, there were a good many people volunteering for the day's planting. With lots of farmhands, well, on hand, the work was swift and enjoyable. I was especially grateful for our numbers when it came time to move the small mountain of soil from a gigantic pile dumped in the driveway to the garden awaiting it in the back-- through the garage, one bucket at a time. At times I pretended I as though I were an ant-- a cog in a great earth-moving machine, but without the ability to lift 25 times my own body weight or smell things through antennae. Of course, in the unseasonable warm April weather, it sometimes felt as though a large bully were holding a magnifying glass over me, trying to set me on fire.\u003c/p>\n\u003cp>The next time you see me, please feel free to compliment me on my newly-found shoulder muscles and red, red neck.\u003c/p>\n\u003cp>I was rather stunned by how smoothly everything went. From start to finish, the garden was weeded, top-soiled, dug, irrigated, and planted in less than five hours.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/phpxzz4abam2.jpg\" alt=\"sundial\" width=\"233\" height=\"350\" class=\"alignnone size-full wp-image-3100\">\u003c/p>\n\u003cp>We were a well organized, well-oiled, and well-hydrated team-- the couple hosting the garden kept a blender of filtered water filled for us at all times. I was certain the water was placed in a blender because it was made of non-breakable materials, but I couldn't look at it without thinking that whenever I took a sip, I was drinking a water smoothie.\u003c/p>\n\u003cp>It was a great day spent outside. I highly recommend it to anyone with a strong back and a good attitude.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/phpye9m5eam.jpg\" alt=\"kohlrabi\" width=\"233\" height=\"350\" class=\"alignnone size-full wp-image-3101\">\u003c/p>\n\u003cp>And I don't care that someone can't spell Kohlrabi, I'm just glad someone is actually planting it. In an effort to add my own special skills to the endeavor, my pleas for matching font styles on the planting tags went unheeded.\u003c/p>\n\u003cp>Until the next time, that is.\u003c/p>\n\u003cp>\u003cstrong>How MyFarm Works:\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/farmhowitworks.jpg\" alt=\"How It Works\" width=\"500\" height=\"139\" class=\"alignnone size-full wp-image-3132\">\u003c/p>\n\u003cp>\u003cstrong>MyFarm's Vision\u003c/strong> (\u003ca href=\"http://www.myfarmsf.com/about-vision.html\">from the website\u003c/a>):\u003c/p>\n\u003cp>At MyFarm it is our mission to make growing food and growing community one in the same. We believe in the power of the individual. But we believe true power comes from working together towards a better future for all.\u003c/p>\n\u003cp>We want to offer everyone in our community a chance to participate in achieving greater personal sustainability by installing local organic gardens, selling organic vegetables to neighbors and continually seeking ways for others to lend their ideas, their time and their hands to our growing organization.\u003c/p>\n\u003cp>\u003ca href=\"http://www.myfarmsf.com/our-urban-farm-services.htm\">Interested in hosting a farm?\u003c/a>\u003c/p>\n\u003cp>Their complete list of services include:\u003c/p>\n\u003cp> * Initial garden set up and weekly follow up to keep your space growing.\u003cbr>\n * Organic techniques to grow nutrient rich vegetables.\u003cbr>\n * \u003ca href=\"http://www.myfarmsf.com/our-urban-farm-faq.html\">CSA\u003c/a> style pickup a weekly box of very local edibles from a nearby neighbor.\u003cbr>\n * \u003ca href=\"http://www.myfarmsf.com/our-urban-farm-faq.html\">Permaculture\u003c/a> techniques implemented to beautify in a sustainable way.\u003cbr>\n * Garden design consultations and networking with high quality suppliers.\u003cbr>\n * Local food feasts with chefs featuring foods from your backyard\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Sign up today\u003c/strong> to \u003ca href=\"http://spreadsheets.google.com/viewform?key=pc60OFpPtrtJmDFaknXXrHg\">host your own garden\u003c/a> or \u003ca href=\"https://spreadsheets.google.com/viewform?formkey=cFYyTnUxeUJVcWIzeWtJOHE2b01MTFE6MA..\">volunteer your time\u003c/a>-- the kohlrabi and your neighbors will thank you.\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/24/2009/04/weddingcake-cakecoquette1.jpg\" alt=\"Gabrielle Feuersinger\" width=\"300\" height=\"452\" class=\"alignleft size-full wp-image-2941\">Wedding season is upon us! Well, almost. When it comes to wedding cakes, there are lots of choices starting with the type of cake. According to wedding cake specialist Gabrielle Feuersinger of \u003ca href=\"http://cakecoquette.com/\">Cake Coquette\u003c/a>, there are several different major categories to choose from.\u003c/p>\n\u003cp>\u003cstrong>1. European cakes\u003c/strong>\u003cbr>\nThese cakes include the very traditional fondant wrapped cake with a bow, Princess cakes with marzipan and St. Honore cakes with pate a choux puffs. Most standard bakeries can do these cakes. Plan on spending at least $4-5 per slice. \u003c/p>\n\u003cp>\u003cstrong>2. Art cakes\u003c/strong>\u003cbr>\nThese cakes feature painting, fondant cut-outs, piped buttercream and other elaborate types of decoration. They are more likely to be unique. Popular sources of inspiration for these cakes comes from the venue, dress details, or the theme of the wedding. At a minimum expect to pay $7 per slice and up. \u003c/p>\n\u003cp>\u003cstrong>3. Sculpture cakes\u003c/strong>\u003cbr>\nThe popularity of these cakes has grown, due to television shows like the Ace of Cakes. What sets these cakes apart is their 3-d structures made to look like almost anything imaginable from the Eiffel Tower to a high heel shoe. Prices are $8-10 per slice, minimum. \u003c/p>\n\u003cp>\u003cstrong>4. Alternative cakes\u003c/strong>\u003cbr>\nWhen is a cake not a wedding cake? When it's a stack of cupcakes, doughnuts, or even individual cakes for each guest. The prices for these can vary greatly. Some options are less expensive than a traditional cake, some are more. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Wedding planners suggest contacting a bakery or baker at least five months before the wedding. Popular bakers like Feuersinger often get booked six to nine months ahead and say for popular dates such as New Year's Eve, three day weekends or auspicious Chinese dates, plan a year ahead.\u003c/p>\n\u003cp>\u003cstrong>Tips:\u003c/strong>\u003c/p>\n\u003cp>Make sure the cake tastes as good as it looks. Fondant will create a smooth finish but is not as tasty as buttercream. Plan on about an hour for your cake tasting, and be sure to bring fabric swatches, photos of cakes and anything else that will help your cake designer get a feel for what you'd like. \u003c/p>\n\u003cp>Decide on a theme for the wedding before deciding on the cake. This will make it easier to design the perfect cake. The trend in wedding cakes is personalization, a cake like no other. Find an architectural element, a special cake topper or even a monogram. \u003c/p>\n\u003cp>Got a wacky idea for a cake? Consider using it for the groom's cake, a Southern tradition that has been growing in popularity.\u003c/p>\n\u003cp>Find out what the cake cutting fee is before finalizing your budget. Many venues charge between $5 and $10 just for cutting and serving. \u003c/p>\n\u003cp>Two cakes are more economical than one. Get the wedding cake of your dreams in a smaller size and have a back up sheet cake for up to half the guests. Sheet cakes can cost as little as $2.50 per slice and no one will know the difference. \u003c/p>\n\u003cp>Another money saving tip: Make your own cake stand and work with a florist to decorate the area around the cake.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>A cake with columns for height, filled in with flowers, is impressive but likely to be less expensive than a heavily decorated cake. \u003c/p>\n\n",
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"excerpt": "Wedding season is upon us! Well, almost. When it comes to wedding cakes, there are lots of choices starting with the type of cake. According to wedding cake specialist Gabrielle Feuersinger of \u003ca href=\"http://cakecoquette.com/\">Cake Coquette\u003c/a>, there are several different major categories to choose from.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/weddingcake-cakecoquette1.jpg\" alt=\"Gabrielle Feuersinger\" width=\"300\" height=\"452\" class=\"alignleft size-full wp-image-2941\">Wedding season is upon us! Well, almost. When it comes to wedding cakes, there are lots of choices starting with the type of cake. According to wedding cake specialist Gabrielle Feuersinger of \u003ca href=\"http://cakecoquette.com/\">Cake Coquette\u003c/a>, there are several different major categories to choose from.\u003c/p>\n\u003cp>\u003cstrong>1. European cakes\u003c/strong>\u003cbr>\nThese cakes include the very traditional fondant wrapped cake with a bow, Princess cakes with marzipan and St. Honore cakes with pate a choux puffs. Most standard bakeries can do these cakes. Plan on spending at least $4-5 per slice. \u003c/p>\n\u003cp>\u003cstrong>2. Art cakes\u003c/strong>\u003cbr>\nThese cakes feature painting, fondant cut-outs, piped buttercream and other elaborate types of decoration. They are more likely to be unique. Popular sources of inspiration for these cakes comes from the venue, dress details, or the theme of the wedding. At a minimum expect to pay $7 per slice and up. \u003c/p>\n\u003cp>\u003cstrong>3. Sculpture cakes\u003c/strong>\u003cbr>\nThe popularity of these cakes has grown, due to television shows like the Ace of Cakes. What sets these cakes apart is their 3-d structures made to look like almost anything imaginable from the Eiffel Tower to a high heel shoe. Prices are $8-10 per slice, minimum. \u003c/p>\n\u003cp>\u003cstrong>4. Alternative cakes\u003c/strong>\u003cbr>\nWhen is a cake not a wedding cake? When it's a stack of cupcakes, doughnuts, or even individual cakes for each guest. The prices for these can vary greatly. Some options are less expensive than a traditional cake, some are more. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Wedding planners suggest contacting a bakery or baker at least five months before the wedding. Popular bakers like Feuersinger often get booked six to nine months ahead and say for popular dates such as New Year's Eve, three day weekends or auspicious Chinese dates, plan a year ahead.\u003c/p>\n\u003cp>\u003cstrong>Tips:\u003c/strong>\u003c/p>\n\u003cp>Make sure the cake tastes as good as it looks. Fondant will create a smooth finish but is not as tasty as buttercream. Plan on about an hour for your cake tasting, and be sure to bring fabric swatches, photos of cakes and anything else that will help your cake designer get a feel for what you'd like. \u003c/p>\n\u003cp>Decide on a theme for the wedding before deciding on the cake. This will make it easier to design the perfect cake. The trend in wedding cakes is personalization, a cake like no other. Find an architectural element, a special cake topper or even a monogram. \u003c/p>\n\u003cp>Got a wacky idea for a cake? Consider using it for the groom's cake, a Southern tradition that has been growing in popularity.\u003c/p>\n\u003cp>Find out what the cake cutting fee is before finalizing your budget. Many venues charge between $5 and $10 just for cutting and serving. \u003c/p>\n\u003cp>Two cakes are more economical than one. Get the wedding cake of your dreams in a smaller size and have a back up sheet cake for up to half the guests. Sheet cakes can cost as little as $2.50 per slice and no one will know the difference. \u003c/p>\n\u003cp>Another money saving tip: Make your own cake stand and work with a florist to decorate the area around the cake.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>A cake with columns for height, filled in with flowers, is impressive but likely to be less expensive than a heavily decorated cake. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Dining at Google: Part 2",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/google-cafe.jpg\" alt=\"google-cafe\" width=\"400\" height=\"400\" class=\"alignnone size-full wp-image-2972\">\u003cbr>\nSome of you may have read \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/04/02/dining-at-google-part-1/\">my post last week about Google dining\u003c/a>. I was fortunate enough to be asked to have lunch on the Google campus, and while I was there, Google was incredibly accommodating. They set up a time for me to interview Scott Giambastiani, one of their Executive Chefs, and tour some of the Google cafés. But what was the food like? Eclectic, fresh, and small. Let me explain. \u003c/p>\n\u003cp>When I first walked onto the Google campus, I have to admit my expectations were pretty high. My friends Carol and Dan had filled me with stories of wonderful lunches they'd had there, including one day where they were met with heaping trays full of shucked oysters, buffet tables stacked with cracked crab, and mountains of shrimp. Yet although I didn't find a \"Seafood Friday Extravaganza,\" as Dan and Carol dubbed that wonderful lunch they had a while back, I still had a more than decent meal and was impressed with the varied selection of dishes available and the quality of ingredients, not to mention the sheer abundance of food. \u003c/p>\n\u003cp>After sitting at a table outside with Scott, we journeyed inside the Big Table café for lunch. Now there seem to be two types of cafés at Google: themed and cafeteria style. Big Table is the latter. It's a general all purpose eating facility that offers a varied menu and doesn't really cater to any particular taste. Unlike Google's Mexican taqueria or Spanish tapas café, Big Table has a diverse array of foods available for every taste. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/sliders.jpg\" alt=\"sliders\" width=\"400\" height=\"301\" class=\"alignnone size-full wp-image-2974\">\u003c/p>\n\u003cp>Before I discuss the actual food, I should mention that Google has a small-plate philosophy. There are no heaping portions at Google. Sure they offer burgers and fries (albeit grass-fed beef burgers with organic potato fries), but the burgers come as small sliders and the fries are on proportionally-sized plates. The idea is for people to try a variety of dishes when eating, instead of gorging themselves on only one or two large items. The chefs are also hoping diners will eat a more varied diet. It seemed that in the midst of all the Google plenty, the chefs themselves advocate an aura of restraint: take what you need; include some vegetables to go with your meat; have an apple or banana; and try something you've never eaten before.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/sushi.jpg\" alt=\"sushi\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-2973\">\u003c/p>\n\u003cp>The first thing I noticed after getting my tray and silverware was a sushi bar to my left. Growing up in the sticks outside of San Diego, I didn't even try sushi until I was in college, but when I did, I immediately fell in love. I therefore made a beeline to the sushi queue. While I waited for my turn, I noticed the sushi chef hard at work, cutting up pieces of salmon and eel to create fresh rolls. He seemed just as adept at his job as the guy behind the counter at my local sushi restaurant. Everything seemed to be made on the spot and I was impressed that Big Table hadn't resorted to making a bunch of rolls earlier in the day so they'd have a stock on hand for the lunch rush. All the rolls seemed to be made fresh, right where the crowds could watch as they grabbed their small plates. Next to the sushi counter was a selection of regular and low-sodium soy sauce, along with wasabi and what looked (and tasted) like homemade pickled ginger. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/salad-bar.jpg\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-2975\">\u003c/p>\n\u003cp>After leaving the Sushi counter, the world was literally my oyster. Laid out before me were barbecued pork sliders and a variety of salads to go with them, Indian curries, pizzas, Asian rolls, calamari, meat-stuffed artichokes with a breaded topping, an enormous salad bar, soups, and other items that I just passed by in the whirlwind of food. I grabbed items here and there, completely skipping the curries as the line was outrageously long and headed to the beverage area.\u003c/p>\n\u003cp>Normally the drinks in a cafeteria aren't remarkable, but of course at Google, even beverages get their moment in the sun. There seemed to be two main drink areas that on first glance seemed de rigueur, but not for long. Alongside the iced tea and apple juice sat a vat of lovely organic raspberry tea that was refreshing and sweet without being cloying, as juice teas often are. The soda fountain, meanwhile, was also unique. Instead of the normal \"Coke,\" \"Pepsi,\" and \"A&W,\" there was \"Cola,\" \"Diet Cola,\" \"Root Beer\" and so on, but with the clever inclusion of a short ingredients list for each. So instead of just grabbing a Coke, you were faced with the words \"Sweetened with Cane Sugar\" beneath, reminding you that your beverage of choice is laden with sucrose, although not the normal Beelzebub corn syrup. \u003c/p>\n\u003cp>Okay, now I’m actually going to tell you how the food tasted. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/sushi-rolls.jpg\" alt=\"sushi rolls\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-2982\">\u003c/p>\n\u003cp>The sushi was great. The fish tasted fresh and the rice was sticky but not gummy. My friend Carol said she got a tough piece of salmon in her roll, but my salmon and eel were both tender and delicious. The barbecued pork sliders were decent, but I have to admit they weren't the best, or even great. This may be due to the fact that I like my barbecued pork laden in a tangy cider vinegar sauce and these had a sweet barbecue topping, but they were still good and I ate my entire sandwich. The stuffed artichokes were the least desirable item on my plate. The beef inside was just too dense and overwhelmed the sweet meat of the vegetable, and the tomato sauce on top was nothing of note and also detracted from the flavors of the dish. The pizza was better than your standard fare -- cheesy and with a crisp crust -- but not in the same league as what you'd find at Pizzeria Delfina or Pizzaiolo. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/pizza.jpg\" alt=\"pizza\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-2976\">\u003c/p>\n\u003cp>What impressed me most on my plate were the salads. The greens were fresh and crisp, the beets were sweet and earthy, the carrots perfectly blanched, and the dressings subtle in taste. Overall, I would rate the food as equivalent to what you would find in a two-star restaurant. That said, it was quite good for a workplace café. Dan and Carol both insisted they have often had better meals at Google, so maybe I was just there on an off day. Whatever the case, if my meal was the norm, those Googlers are pretty lucky to get such a variety of organic and freshly-prepared food for free. If I worked at Google, I would happily eat at Big Table or its equivalent every day with a big smile on my face.\u003c/p>\n\u003cp>After we were done eating, Carol and I perused the dessert area, but didn't see anything too enticing. I was hoping to find a good cookie, but as none were available, I tried the brownie which had an odd flavor (I thought maybe it had peanut butter in it, but Carol thought it was made of carob). I was a little surprised the dessert at Big Table was lackluster as we had already enjoyed some wonderful mini-banana cream tarts before lunch while touring another café. The tarts' crusts were flaky and crisp and the cream filling had a sweet banana flavor with a luscious texture. Everything a mini tart should be. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/menu-at-slice.jpg\" alt=\"menu at slice smoothie bar\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-2977\">\u003c/p>\n\u003cp>On the way out, Carol and I stopped by Slice, the smoothie bar. She got a Mangolicious while I asked for a Banana Split. Behind the counter, a café worker whipped up smoothies and poured them into glasses for anyone interested. The mango drink had a bright and fruity mango taste, while my smoothie had fresh coconut and chocolate flavors to accent the bananas. Both were lip smacking.\u003c/p>\n\u003cp>In each café, the focus really did seem to be on using local and organic foods that are in season, and the cleanup was equally green. Each restaurant has an area where you return your trays, compost your compostables, recycle your recyclables, and plant your reusable plates and silverware on a conveyor belt to be washed in the back. I also noticed the trash seemed relatively empty, which was impressive given the number of people having lunch at the café where we dined.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>My overall impression was that serving that many people is a huge undertaking, yet everything seemed to run with a smooth efficiency. I was happy to see an overall emphasis on healthy eating and the choice to serve organic and local foods didn't seem like a sham. Most importantly, the food was fresh and tasty. So if you're thinking of applying for a job at Google, put some extra effort into your resume. The banana cream tarts are worth it. \u003c/p>\n\n",
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"excerpt": "Some of you may have read \u003ca href=\"http://blogs.kqed.org/bayareabites/2009/04/02/dining-at-google-part-1/\">my post last week about Google dining\u003c/a>. I was fortunate enough to be asked to have lunch on the Google campus, and while I was there, Google was incredibly accommodating. They set up a time for me to interview Scott Giambastiani, one of their Executive Chefs, and tour some of the Google cafés. But what was the food like? Eclectic, fresh, and small. Let me explain. ",
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"description": "Some of you may have read my post last week about Google dining. I was fortunate enough to be asked to have lunch on the Google campus, and while I was there, Google was incredibly accommodating. They set up a time for me to interview Scott Giambastiani, one of their Executive Chefs, and tour some of the Google cafés. But what was the food like? Eclectic, fresh, and small. Let me explain. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/google-cafe.jpg\" alt=\"google-cafe\" width=\"400\" height=\"400\" class=\"alignnone size-full wp-image-2972\">\u003cbr>\nSome of you may have read \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/04/02/dining-at-google-part-1/\">my post last week about Google dining\u003c/a>. I was fortunate enough to be asked to have lunch on the Google campus, and while I was there, Google was incredibly accommodating. They set up a time for me to interview Scott Giambastiani, one of their Executive Chefs, and tour some of the Google cafés. But what was the food like? Eclectic, fresh, and small. Let me explain. \u003c/p>\n\u003cp>When I first walked onto the Google campus, I have to admit my expectations were pretty high. My friends Carol and Dan had filled me with stories of wonderful lunches they'd had there, including one day where they were met with heaping trays full of shucked oysters, buffet tables stacked with cracked crab, and mountains of shrimp. Yet although I didn't find a \"Seafood Friday Extravaganza,\" as Dan and Carol dubbed that wonderful lunch they had a while back, I still had a more than decent meal and was impressed with the varied selection of dishes available and the quality of ingredients, not to mention the sheer abundance of food. \u003c/p>\n\u003cp>After sitting at a table outside with Scott, we journeyed inside the Big Table café for lunch. Now there seem to be two types of cafés at Google: themed and cafeteria style. Big Table is the latter. It's a general all purpose eating facility that offers a varied menu and doesn't really cater to any particular taste. Unlike Google's Mexican taqueria or Spanish tapas café, Big Table has a diverse array of foods available for every taste. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/sliders.jpg\" alt=\"sliders\" width=\"400\" height=\"301\" class=\"alignnone size-full wp-image-2974\">\u003c/p>\n\u003cp>Before I discuss the actual food, I should mention that Google has a small-plate philosophy. There are no heaping portions at Google. Sure they offer burgers and fries (albeit grass-fed beef burgers with organic potato fries), but the burgers come as small sliders and the fries are on proportionally-sized plates. The idea is for people to try a variety of dishes when eating, instead of gorging themselves on only one or two large items. The chefs are also hoping diners will eat a more varied diet. It seemed that in the midst of all the Google plenty, the chefs themselves advocate an aura of restraint: take what you need; include some vegetables to go with your meat; have an apple or banana; and try something you've never eaten before.\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/24/2009/04/sushi.jpg\" alt=\"sushi\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-2973\">\u003c/p>\n\u003cp>The first thing I noticed after getting my tray and silverware was a sushi bar to my left. Growing up in the sticks outside of San Diego, I didn't even try sushi until I was in college, but when I did, I immediately fell in love. I therefore made a beeline to the sushi queue. While I waited for my turn, I noticed the sushi chef hard at work, cutting up pieces of salmon and eel to create fresh rolls. He seemed just as adept at his job as the guy behind the counter at my local sushi restaurant. Everything seemed to be made on the spot and I was impressed that Big Table hadn't resorted to making a bunch of rolls earlier in the day so they'd have a stock on hand for the lunch rush. All the rolls seemed to be made fresh, right where the crowds could watch as they grabbed their small plates. Next to the sushi counter was a selection of regular and low-sodium soy sauce, along with wasabi and what looked (and tasted) like homemade pickled ginger. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/salad-bar.jpg\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-2975\">\u003c/p>\n\u003cp>After leaving the Sushi counter, the world was literally my oyster. Laid out before me were barbecued pork sliders and a variety of salads to go with them, Indian curries, pizzas, Asian rolls, calamari, meat-stuffed artichokes with a breaded topping, an enormous salad bar, soups, and other items that I just passed by in the whirlwind of food. I grabbed items here and there, completely skipping the curries as the line was outrageously long and headed to the beverage area.\u003c/p>\n\u003cp>Normally the drinks in a cafeteria aren't remarkable, but of course at Google, even beverages get their moment in the sun. There seemed to be two main drink areas that on first glance seemed de rigueur, but not for long. Alongside the iced tea and apple juice sat a vat of lovely organic raspberry tea that was refreshing and sweet without being cloying, as juice teas often are. The soda fountain, meanwhile, was also unique. Instead of the normal \"Coke,\" \"Pepsi,\" and \"A&W,\" there was \"Cola,\" \"Diet Cola,\" \"Root Beer\" and so on, but with the clever inclusion of a short ingredients list for each. So instead of just grabbing a Coke, you were faced with the words \"Sweetened with Cane Sugar\" beneath, reminding you that your beverage of choice is laden with sucrose, although not the normal Beelzebub corn syrup. \u003c/p>\n\u003cp>Okay, now I’m actually going to tell you how the food tasted. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/sushi-rolls.jpg\" alt=\"sushi rolls\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-2982\">\u003c/p>\n\u003cp>The sushi was great. The fish tasted fresh and the rice was sticky but not gummy. My friend Carol said she got a tough piece of salmon in her roll, but my salmon and eel were both tender and delicious. The barbecued pork sliders were decent, but I have to admit they weren't the best, or even great. This may be due to the fact that I like my barbecued pork laden in a tangy cider vinegar sauce and these had a sweet barbecue topping, but they were still good and I ate my entire sandwich. The stuffed artichokes were the least desirable item on my plate. The beef inside was just too dense and overwhelmed the sweet meat of the vegetable, and the tomato sauce on top was nothing of note and also detracted from the flavors of the dish. The pizza was better than your standard fare -- cheesy and with a crisp crust -- but not in the same league as what you'd find at Pizzeria Delfina or Pizzaiolo. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/pizza.jpg\" alt=\"pizza\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-2976\">\u003c/p>\n\u003cp>What impressed me most on my plate were the salads. The greens were fresh and crisp, the beets were sweet and earthy, the carrots perfectly blanched, and the dressings subtle in taste. Overall, I would rate the food as equivalent to what you would find in a two-star restaurant. That said, it was quite good for a workplace café. Dan and Carol both insisted they have often had better meals at Google, so maybe I was just there on an off day. Whatever the case, if my meal was the norm, those Googlers are pretty lucky to get such a variety of organic and freshly-prepared food for free. If I worked at Google, I would happily eat at Big Table or its equivalent every day with a big smile on my face.\u003c/p>\n\u003cp>After we were done eating, Carol and I perused the dessert area, but didn't see anything too enticing. I was hoping to find a good cookie, but as none were available, I tried the brownie which had an odd flavor (I thought maybe it had peanut butter in it, but Carol thought it was made of carob). I was a little surprised the dessert at Big Table was lackluster as we had already enjoyed some wonderful mini-banana cream tarts before lunch while touring another café. The tarts' crusts were flaky and crisp and the cream filling had a sweet banana flavor with a luscious texture. Everything a mini tart should be. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/menu-at-slice.jpg\" alt=\"menu at slice smoothie bar\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-2977\">\u003c/p>\n\u003cp>On the way out, Carol and I stopped by Slice, the smoothie bar. She got a Mangolicious while I asked for a Banana Split. Behind the counter, a café worker whipped up smoothies and poured them into glasses for anyone interested. The mango drink had a bright and fruity mango taste, while my smoothie had fresh coconut and chocolate flavors to accent the bananas. Both were lip smacking.\u003c/p>\n\u003cp>In each café, the focus really did seem to be on using local and organic foods that are in season, and the cleanup was equally green. Each restaurant has an area where you return your trays, compost your compostables, recycle your recyclables, and plant your reusable plates and silverware on a conveyor belt to be washed in the back. I also noticed the trash seemed relatively empty, which was impressive given the number of people having lunch at the café where we dined.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>My overall impression was that serving that many people is a huge undertaking, yet everything seemed to run with a smooth efficiency. I was happy to see an overall emphasis on healthy eating and the choice to serve organic and local foods didn't seem like a sham. Most importantly, the food was fresh and tasty. So if you're thinking of applying for a job at Google, put some extra effort into your resume. The banana cream tarts are worth it. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
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"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.",
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"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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"perspectives": {
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
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"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
"link": "/radio/program/possible",
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},
"pri-the-world": {
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"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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},
"reveal": {
"id": "reveal",
"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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