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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/garbanzos450.jpg\" alt=\"green garbanzo beans\" width=\"450\" height=\"338\" class=\"alignnone size-full wp-image-2870\">\u003c/p>\n\u003cp>What does your food look like before it gets to you? I'm not talking about shady factory-farming practices or the difference between the sunny farm on that bag of spinach versus the vast monocropped acreage of the Central Valley. No, I'm talking about something more basic: how well do you do know how familiar foods grow? Close your eyes, and imagine a field growing okra, kiwi, peanuts, or rhubarb: what do you see? \u003c/p>\n\u003cp>Last year, visiting the \u003ca href=\"http://www.postfamilie.com\">Post Familie\u003c/a> winery in northwest Arkansas, I spied what I thought were tall, pretty flowers growing among the beans and tomatoes in the family garden. Up close, those six-foot-tall flowering stalks turned out to okra plants, with the sharply pointed pods curving back behind the wide petals. I didn't know until I became an apprentice at \u003ca href=\"http://casfs.ucsc.edu/training/index.html\">UCSC's Farm & Garden program\u003c/a> that kiwis were harvested in the winter from thick, heavy vines, trellised like grapes. Or that asparagus spears push straight out of the bare ground, later unfurling into lacy, fernlike fronds that look like fairy-sized Christmas trees dappled with red berries. \u003c/p>\n\u003cp>You never know when a little bit of education will take you by surprise. I was taking a Sunday-afternoon stroll along Cortland Street, looking forward to the April 9 opening of Blue Elephant Thai in the old Tinderbox space, admiring Heartfelt's cute aprons and vintage glassware (\"have a lemonade party!\" suggested a cheery sign) and contemplating a daytime cocktail down in the secret garden of Wild Side West, only to be overtaken by a yen for Fiat Majani chocolates. When I lived in Bologna, I used to go around the corner to buy these suave hazelnutty squares, a specialty of the city; now, on the other side of another continent, they're still available around the corner, at \u003ca href=\"http://www.avedanos.com\">Avedano's Holly Park Market\u003c/a>. \u003c/p>\n\u003cp>Butchery is Avedano's reason for living (whole carcasses broken down weekly, the latest issue of \u003ca href=\"http://www.meatpaper.com/\">Meatpaper\u003c/a> on display, \"I Love You More than Bacon\" buttons by the register) but they're pretty savvy at filling out the menu with Italian chocolates, fresh baguettes, eggs from Soul Food Farm's happy hens, even a few baskets of well-polished potatoes and lemons. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp> But what were these fuzzy oval things in a basket above the baby artichokes? They looked like green almonds (but too skinny) or mutant edamame (only too chubby). Green garbanzos, the sign read, $6/lb, and it struck me that never before had I seen garbanzo beans (a.k.a. chickpeas) in their fresh, unprocessed state, before they'd been rattled into cans or dried to wrinkled golden bullets. \u003c/p>\n\u003cp>Had I lived in Mexico, though, I'd know these as \u003ci>guasana\u003c/i>, a popular and very common snack, with a flavor somewhere between fava beans and green peas, with perhaps just a hint of down-South boiled peanut. Like edamame, they're typically steamed in the pod, then sucked out one bean at a time. According to \u003ca href=\"http://chowhound.chow.com/topics/291902\">Chowhound posters\u003c/a> in Jalisco and Guanajuato, home cooks buy huge bunches of the whole plant, then strip the pods from the stems before steaming them in salted water until bright green and tender. Street vendors steam the pods over braziers and sell them by the bag, the outsides sprinkled with lime, chili, and salt. Andy Griffin of Mariquita Farm wrote a \u003ca href=\"http://newfarm.rodaleinstitute.org/columns/CSA_journal/2004/1104/garbanzo.shtml\">rueful journal entry\u003c/a> a few years ago about his farm foreman's attempt to grow (and sell) fresh garbanzos to relocated Jaliscans expecting to pay Mexican prices for a California crop.\u003c/p>\n\u003cp>Mark Benedetto, a private vegan chef in San Francisco, identified my green handful without even needed to pop a pod. Seems he's been getting his green garbanzos, at $2/lb, from the Asian market at 22nd Avenue and Irving Street in the Sunset. He treats them like favas, nipping them from their pods, then steaming in lightly salted water. Once they'd lost their slightly chalky rawness, he tosses them in a pan with olive oil and a little minced garlic, rolling them around over medium heat until the garlic is just beginning to golden. Then, a quick buzz in the processor to a chunky puree, a little salt, pepper, and lemon juice--\"like hummus without the tahini,\" as he describes it--and he's got a gorgeous spring-green mash ready to be spread on warmed pita bread. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Another idea, if you have a lot? Grind them to make falafel instead of the usual soaked-but-raw dried beans. Since only the outside of the balls fry (the insides steam), they'll keep a lot of their fresh, green-pea flavor.\u003c/p>\n\n",
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"excerpt": " But what were these fuzzy oval things in a basket above the baby artichokes? They looked like green almonds (but too skinny) or mutant edamame (only too chubby). Green garbanzos, the sign read, $6/lb, and it struck me that never before had I seen garbanzo beans (a.k.a. chickpeas) in their fresh, unprocessed state, before they'd been rattled into cans or dried to wrinkled golden bullets. ",
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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/garbanzos450.jpg\" alt=\"green garbanzo beans\" width=\"450\" height=\"338\" class=\"alignnone size-full wp-image-2870\">\u003c/p>\n\u003cp>What does your food look like before it gets to you? I'm not talking about shady factory-farming practices or the difference between the sunny farm on that bag of spinach versus the vast monocropped acreage of the Central Valley. No, I'm talking about something more basic: how well do you do know how familiar foods grow? Close your eyes, and imagine a field growing okra, kiwi, peanuts, or rhubarb: what do you see? \u003c/p>\n\u003cp>Last year, visiting the \u003ca href=\"http://www.postfamilie.com\">Post Familie\u003c/a> winery in northwest Arkansas, I spied what I thought were tall, pretty flowers growing among the beans and tomatoes in the family garden. Up close, those six-foot-tall flowering stalks turned out to okra plants, with the sharply pointed pods curving back behind the wide petals. I didn't know until I became an apprentice at \u003ca href=\"http://casfs.ucsc.edu/training/index.html\">UCSC's Farm & Garden program\u003c/a> that kiwis were harvested in the winter from thick, heavy vines, trellised like grapes. Or that asparagus spears push straight out of the bare ground, later unfurling into lacy, fernlike fronds that look like fairy-sized Christmas trees dappled with red berries. \u003c/p>\n\u003cp>You never know when a little bit of education will take you by surprise. I was taking a Sunday-afternoon stroll along Cortland Street, looking forward to the April 9 opening of Blue Elephant Thai in the old Tinderbox space, admiring Heartfelt's cute aprons and vintage glassware (\"have a lemonade party!\" suggested a cheery sign) and contemplating a daytime cocktail down in the secret garden of Wild Side West, only to be overtaken by a yen for Fiat Majani chocolates. When I lived in Bologna, I used to go around the corner to buy these suave hazelnutty squares, a specialty of the city; now, on the other side of another continent, they're still available around the corner, at \u003ca href=\"http://www.avedanos.com\">Avedano's Holly Park Market\u003c/a>. \u003c/p>\n\u003cp>Butchery is Avedano's reason for living (whole carcasses broken down weekly, the latest issue of \u003ca href=\"http://www.meatpaper.com/\">Meatpaper\u003c/a> on display, \"I Love You More than Bacon\" buttons by the register) but they're pretty savvy at filling out the menu with Italian chocolates, fresh baguettes, eggs from Soul Food Farm's happy hens, even a few baskets of well-polished potatoes and lemons. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> But what were these fuzzy oval things in a basket above the baby artichokes? They looked like green almonds (but too skinny) or mutant edamame (only too chubby). Green garbanzos, the sign read, $6/lb, and it struck me that never before had I seen garbanzo beans (a.k.a. chickpeas) in their fresh, unprocessed state, before they'd been rattled into cans or dried to wrinkled golden bullets. \u003c/p>\n\u003cp>Had I lived in Mexico, though, I'd know these as \u003ci>guasana\u003c/i>, a popular and very common snack, with a flavor somewhere between fava beans and green peas, with perhaps just a hint of down-South boiled peanut. Like edamame, they're typically steamed in the pod, then sucked out one bean at a time. According to \u003ca href=\"http://chowhound.chow.com/topics/291902\">Chowhound posters\u003c/a> in Jalisco and Guanajuato, home cooks buy huge bunches of the whole plant, then strip the pods from the stems before steaming them in salted water until bright green and tender. Street vendors steam the pods over braziers and sell them by the bag, the outsides sprinkled with lime, chili, and salt. Andy Griffin of Mariquita Farm wrote a \u003ca href=\"http://newfarm.rodaleinstitute.org/columns/CSA_journal/2004/1104/garbanzo.shtml\">rueful journal entry\u003c/a> a few years ago about his farm foreman's attempt to grow (and sell) fresh garbanzos to relocated Jaliscans expecting to pay Mexican prices for a California crop.\u003c/p>\n\u003cp>Mark Benedetto, a private vegan chef in San Francisco, identified my green handful without even needed to pop a pod. Seems he's been getting his green garbanzos, at $2/lb, from the Asian market at 22nd Avenue and Irving Street in the Sunset. He treats them like favas, nipping them from their pods, then steaming in lightly salted water. Once they'd lost their slightly chalky rawness, he tosses them in a pan with olive oil and a little minced garlic, rolling them around over medium heat until the garlic is just beginning to golden. Then, a quick buzz in the processor to a chunky puree, a little salt, pepper, and lemon juice--\"like hummus without the tahini,\" as he describes it--and he's got a gorgeous spring-green mash ready to be spread on warmed pita bread. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Another idea, if you have a lot? Grind them to make falafel instead of the usual soaked-but-raw dried beans. Since only the outside of the balls fry (the insides steam), they'll keep a lot of their fresh, green-pea flavor.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Dining at Google: Part 1",
"title": "Dining at Google: Part 1",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/sign.jpg\" alt=\"google sign\" width=\"400\" height=\"400\" class=\"alignnone size-full wp-image-2844\">\u003cbr>\nFor years I have heard people wax poetic about the food at \u003ca href=\"http://www.google.com/corporate/index.html\">\u003cstrong>Google\u003c/strong>\u003c/a>. The rumors seemed unbelievable: fresh organic, sustainable and locally grown foods prepared under the tutelage of a five-star chef. Oh, and did I mention it's all free? Well, free if you work there. As if those stock options weren't sufficient. It's enough to make a freelance editor and writer cry.\u003c/p>\n\u003cp>So when a friend of mine who works for Google asked me join him for lunch one day, I jumped at the chance. I wanted to see for myself how the food operation at Google worked, and, more than that, if the hype lived up to the reality. \u003c/p>\n\u003cp>I had my own employee on-site dining experience years ago, when I was just out of college and worked as an assistant in the script development department at \u003ca href=\"http://studioservices.go.com/disneystudios/index.html\">\u003cstrong>Walt Disney Studios\u003c/strong>\u003c/a>. I quit after a year as I wasn't up to \u003ca href=\"http://www.imdb.com/title/tt0114594/\">\u003cstrong>swimming with sharks\u003c/strong>\u003c/a>, but while I was there, I was able to benefit from a fairly good company commissary. It was run by Marriott Foods and although it wasn't a five-star restaurant, it had a decent burger, a nice daily fish entrée, a solid deli, and breakfast at reasonable prices. Yet while I and the other underlings were dining at picnic tables outside, Michael Eisner, Jeffrey Katzenberg, the directors, agents and stars were all on the upper floors of the Team Disney building. In a circular dining room with views of, as Johnny Carson used to say, beautiful downtown Burbank, the mucky mucks would eat food prepared by a noted chef on china plates that had little Mickey Mouse ears around the edges. So as I walked onto the Google campus, I couldn't help but wonder if there was downstairs-picnic-table dining for the masses and Mickey-Mouse-china dining for the brass? Just how good is the food for the everyday workaday engineer at Google?\u003c/p>\n\u003cp>Through my Google friend Dan, I set up an appointment with Scott Giambastiani, one of seven Executive Chefs at Google, and we arranged a time to meet. When I googled Scott from my home computer, I realized that if he was any indication of this company's seriousness about food, I was in for a nice lunch. Scott was trained at the California Culinary Academy and then interned at \u003ca href=\"http://www.larkcreek.com/larkcreek_inn/index.html\">\u003cstrong>The Lark Creek Inn\u003c/strong>\u003c/a> (a restaurant I have loved for years). He has worked with Gary Danko at the \u003ca href=\"http://www.ritzcarlton.com/en/Properties/SanFrancisco/Dining/TheDiningRoom/Default.htm\">\u003cstrong>Dining Room at the Ritz-Carlton\u003c/strong>\u003c/a> in San Francisco, and then spent 9 years at \u003ca href=\"http://www.viognierrestaurant.com/\">\u003cstrong>Viognier \u003c/strong>\u003c/a>in San Mateo. He left in 2006 to go to Google and seems quite happy with his choice. I had a great conversation with Scott. He was very welcoming and happy to share with me the ins and outs of Google dining, give me the skinny on some Google food legends, and detail how the dining operations are run. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/google-taqueria.jpg\" alt=\"google taqueria\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-2845\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Once I was on the Google campus, I was happy to see that dining at Google isn't like dining at Disney. Google offers 18 cafés for their employees, which includes one at the San Francisco campus and one in San Bruno. There is no upstairs dining for the elite and outside dining for regular employees. It all seemed pretty egalitarian.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/google-veggies.jpg\" alt=\"google veggies\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-2846\">\u003c/p>\n\u003cp>The many cafés at Google are run by individual vendors who report to Google. Chefs like Scott act as ambassadors for Google and make sure all the cafés offer equivalent quality and value. As in many dining establishments, the menus are created daily and are dependent on what foods are available that day from the many farms and vendors they use. Local farms, such as Happy Boy, drop off food daily and the meals are then prepared on site. Other items, such as rolls and pastries, are purchased from local vendors and quality-checked by Google's chefs.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/kitchen-snacks.jpg\" alt=\"kitchen snacks\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-2847\">\u003c/p>\n\u003cp>In addition to its many cafés, Google has set up micro-kitchens throughout their offices. These are stocked with fresh coffee and often espresso machines, sandwiches, Naked Juice, cashews, dried fruit, It's It cookies, and a variety of sodas and chips. As with the cafés, each kitchen is different. Although they all offer the same basic items, 20% of each kitchen's offerings are unique to that kitchen and are chosen to meet the demographics of a specific office area, which are determined through surveys. So, as you might guess, the kitchens on floors with sales and marketing people have more raw nuts and the engineers want more chips. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/its-it.jpg\" alt=\"its it cookies\" width=\"271\" height=\"360\" class=\"alignnone size-full wp-image-2850\">\u003c/p>\n\u003cp>When I walked through a few buildings, there seemed to be a kitchen around every corner. When I asked Dan about this, he said that according to Google lore, there is food within 150 feet of every office. Scott then confirmed the rumor as true. It seems that Larry Page and Sergey Brin, Google's founders, believed no one should ever be more than 150 feet from food (a philosophy I can get behind). They therefore had their offices built with numerous kitchens so workers could easily pop over for a quick bite while never needing to leave the near vicinity. I have to say that although this seems pretty convenient to the workers, I'm sure Google is getting a nice return on the fact that employees don't ever stray far from their desks. Sort of like supplying pollen at the bee hive.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/lego-survey.jpg\" alt=\"lego survey\" width=\"400\" height=\"282\" class=\"alignnone size-full wp-image-2848\">\u003c/p>\n\u003cp>The food choices at Google are very research-driven. Googlers (this is what Google calls its employees) can fill out online and paper questionnaires about the food they're served; polls are taken; and they even have a Lego voting system in the dining areas where employees can vote through building a Lego structure using different colored blocks. The color you use says what you thought of your meal (i.e., red means \"better luck next time,\" yellow means \"keep trying,\" while green means \"very good\"). I couldn't figure out how this actually worked as each dining area offers an abundance of food and the Legos didn't seem to actually pinpoint a specific entrée, but it was interesting nonetheless.\u003c/p>\n\u003cp>The data Google gets from all those polls and surveys is crunched and then used to shape their food program. To satisfy the needs of their diverse population, they offer a variety of different dining venues. No Name offers a healthy vegetable-focused menu that includes raw food, while Pintxo has Spanish tapas and paella. 150 offers only local food grown within a 150-mile radius from the Google campus. There's also a Mexican taqueria, a deli, and numerous all-purpose dining areas, like Big Table where I ate. These offer a variety of choices, including Indian food stations, pizza zones, sushi bars, and anything else you could really think of. Before leaving, my friend Carol (Dan's wife) and I stopped off at the smoothie bar, named Slice, which was full of funky red and blue chairs and stools: quite a hip place to set up your laptop and work while drinking a free wheat grass shot. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/smoothie-bar.jpg\" alt=\"smoothie bar\" width=\"400\" height=\"272\" class=\"alignnone size-full wp-image-2849\">\u003c/p>\n\u003cp>So how was the actual food? Read Part 2 Next Thursday where I continue my review by covering the café Big Table along with the smoothie bar. In the meantime, here's a Google recipe for Heirloom Tomato and Summer Berry Gazpacho with Goat Cheese Ice Cream that Scott gave me. \u003c/p>\n\u003cp>\u003cstrong>Heirloom Tomato and Summer Berry Gazpacho\u003c/strong>\u003cbr>\n\u003cstrong>Makes: \u003c/strong>8 servings\u003cbr>\n\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 lbs. red heirloom tomatoes, washed, stemmed and chopped into 1-inch pieces\u003cbr>\n1 ea. red bell pepper, washed, seeded and chopped into 1-inch pieces\u003cbr>\n2 ribs celery, washed and chopped into 1-inch pieces\u003cbr>\n1 ea. English cucumber, washed and chopped into 1-inch pieces\u003cbr>\n1-pint each fresh strawberries, raspberries, blackberries and blueberries, rinsed and picked over.\u003cbr>\n4 tbsp red verjus or red wine vinegar\u003cbr>\n2 cups club soda or cold water\u003cbr>\n2 tbsp brown sugar\u003cbr>\n8 sprigs cilantro, chopped (reserve two sprigs for garnish)\u003cbr>\n10 ea\t basil leaves, chopped (reserve two leaves for garnish)\u003cbr>\n12 sprigs parsley leaves, chopped (reserve two sprigs for garnish)\u003cbr>\n1 each lime, juiced\u003cbr>\n Salt to taste\u003cbr>\n cayenne pepper to taste\u003c/p>\n\u003cp>1 recipe Goat Cheese Ice Cream, prepared (below)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. To begin this easy and delicious soup, start by making certain that all the fruits and vegetables are rinsed clean under cool running water.\u003cbr>\n2. Rough chop the first four ingredients as stated above.\u003cbr>\n3. Place the chopped vegetables, berries, verjus, club soda and brown sugar into a blender.\u003cbr>\n4. Cover and puree until smooth.\u003cbr>\n5. Adjust the seasoning with salt and cayenne to taste.\u003cbr>\n6. Next, pour the soup into a mixing bowl and stir in the chopped herbs.\u003cbr>\n7. Allow the herbs to sit in the soup refrigerated for 15-20 minutes.\u003cbr>\n8. Finally, strain the soup mixture through a fine strainer, pressing firmly with a spatula or ladle to force the pulp through the strainer.\u003cbr>\n9. Discard any pulp that remains in the strainer.\u003cbr>\n10. Add the juice of one lime to the soup.\u003cbr>\n11. Serve at once. Garnish soup with fresh berries, diced cucumber, fresh herbs and Goat Cheese Ice Cream.\u003c/p>\n\u003cp>\u003cstrong>Goat Cheese Ice Cream\u003c/strong>\u003cbr>\n\u003cstrong>Makes:\u003c/strong> 4 cups\u003cbr>\n\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 cups Heavy whipping cream\u003cbr>\n½ cup Whole milk\u003cbr>\n4 egg yolks\u003cbr>\n¼ cup sugar\u003cbr>\n3 Tbsp corn syrup\u003cbr>\n6 oz goat cheese, Laura Chenel brand if possible\u003cbr>\nPinch of salt\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. In a heavy-bottomed saucepot, bring the cream and milk to a scald.\u003cbr>\n2. In a small mixing bowl, whisk together the egg yolks and sugar and slowly pour in some of the hot cream to temper the eggs. This keeps the eggs from scrambling.\u003cbr>\n3. Pour the eggs into the cream and continue to cook for 2 to 3 minutes over medium-low heat, while constantly stirring the gently scraping the bottom of the pot with a rubber spatula.\u003cbr>\n4. Continue cooking until the mixture coats the back of a spoon and steam rises from the top.\u003cbr>\n5. In a separate mixing bowl, whisk together the corn syrup and goat cheese and then whisk this mixture into the cream mixture until smooth.\u003cbr>\n6. Strain through a fine-mesh strainer and chill this mixture in an ice bath.\u003cbr>\n7. Once chilled, place the ice cream base into a single serving ice cream machine and follow your manufacturer’s instructions for spinning. \u003c/p>\n\n",
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"excerpt": "For years I have heard people wax poetic about the food at Google. The rumors seemed unbelievable: fresh organic, sustainable and locally grown foods prepared under the tutelage of a five-star chef. Oh, and did I mention it's all free? Well, free if you work there. As if those stock options weren't sufficient. It's enough to make a freelance editor and writer cry. So when a friend of mine who works for Google asked me join him for lunch one day, I jumped at the chance. I wanted to see for myself how the food operation at Google worked, and, more than that, if the hype lived up to the reality. ",
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"description": "For years I have heard people wax poetic about the food at Google. The rumors seemed unbelievable: fresh organic, sustainable and locally grown foods prepared under the tutelage of a five-star chef. Oh, and did I mention it's all free? Well, free if you work there. As if those stock options weren't sufficient. It's enough to make a freelance editor and writer cry. So when a friend of mine who works for Google asked me join him for lunch one day, I jumped at the chance. I wanted to see for myself how the food operation at Google worked, and, more than that, if the hype lived up to the reality. ",
"title": "Dining at Google: Part 1 | KQED",
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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/sign.jpg\" alt=\"google sign\" width=\"400\" height=\"400\" class=\"alignnone size-full wp-image-2844\">\u003cbr>\nFor years I have heard people wax poetic about the food at \u003ca href=\"http://www.google.com/corporate/index.html\">\u003cstrong>Google\u003c/strong>\u003c/a>. The rumors seemed unbelievable: fresh organic, sustainable and locally grown foods prepared under the tutelage of a five-star chef. Oh, and did I mention it's all free? Well, free if you work there. As if those stock options weren't sufficient. It's enough to make a freelance editor and writer cry.\u003c/p>\n\u003cp>So when a friend of mine who works for Google asked me join him for lunch one day, I jumped at the chance. I wanted to see for myself how the food operation at Google worked, and, more than that, if the hype lived up to the reality. \u003c/p>\n\u003cp>I had my own employee on-site dining experience years ago, when I was just out of college and worked as an assistant in the script development department at \u003ca href=\"http://studioservices.go.com/disneystudios/index.html\">\u003cstrong>Walt Disney Studios\u003c/strong>\u003c/a>. I quit after a year as I wasn't up to \u003ca href=\"http://www.imdb.com/title/tt0114594/\">\u003cstrong>swimming with sharks\u003c/strong>\u003c/a>, but while I was there, I was able to benefit from a fairly good company commissary. It was run by Marriott Foods and although it wasn't a five-star restaurant, it had a decent burger, a nice daily fish entrée, a solid deli, and breakfast at reasonable prices. Yet while I and the other underlings were dining at picnic tables outside, Michael Eisner, Jeffrey Katzenberg, the directors, agents and stars were all on the upper floors of the Team Disney building. In a circular dining room with views of, as Johnny Carson used to say, beautiful downtown Burbank, the mucky mucks would eat food prepared by a noted chef on china plates that had little Mickey Mouse ears around the edges. So as I walked onto the Google campus, I couldn't help but wonder if there was downstairs-picnic-table dining for the masses and Mickey-Mouse-china dining for the brass? Just how good is the food for the everyday workaday engineer at Google?\u003c/p>\n\u003cp>Through my Google friend Dan, I set up an appointment with Scott Giambastiani, one of seven Executive Chefs at Google, and we arranged a time to meet. When I googled Scott from my home computer, I realized that if he was any indication of this company's seriousness about food, I was in for a nice lunch. Scott was trained at the California Culinary Academy and then interned at \u003ca href=\"http://www.larkcreek.com/larkcreek_inn/index.html\">\u003cstrong>The Lark Creek Inn\u003c/strong>\u003c/a> (a restaurant I have loved for years). He has worked with Gary Danko at the \u003ca href=\"http://www.ritzcarlton.com/en/Properties/SanFrancisco/Dining/TheDiningRoom/Default.htm\">\u003cstrong>Dining Room at the Ritz-Carlton\u003c/strong>\u003c/a> in San Francisco, and then spent 9 years at \u003ca href=\"http://www.viognierrestaurant.com/\">\u003cstrong>Viognier \u003c/strong>\u003c/a>in San Mateo. He left in 2006 to go to Google and seems quite happy with his choice. I had a great conversation with Scott. He was very welcoming and happy to share with me the ins and outs of Google dining, give me the skinny on some Google food legends, and detail how the dining operations are run. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/google-taqueria.jpg\" alt=\"google taqueria\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-2845\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Once I was on the Google campus, I was happy to see that dining at Google isn't like dining at Disney. Google offers 18 cafés for their employees, which includes one at the San Francisco campus and one in San Bruno. There is no upstairs dining for the elite and outside dining for regular employees. It all seemed pretty egalitarian.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/google-veggies.jpg\" alt=\"google veggies\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-2846\">\u003c/p>\n\u003cp>The many cafés at Google are run by individual vendors who report to Google. Chefs like Scott act as ambassadors for Google and make sure all the cafés offer equivalent quality and value. As in many dining establishments, the menus are created daily and are dependent on what foods are available that day from the many farms and vendors they use. Local farms, such as Happy Boy, drop off food daily and the meals are then prepared on site. Other items, such as rolls and pastries, are purchased from local vendors and quality-checked by Google's chefs.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/kitchen-snacks.jpg\" alt=\"kitchen snacks\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-2847\">\u003c/p>\n\u003cp>In addition to its many cafés, Google has set up micro-kitchens throughout their offices. These are stocked with fresh coffee and often espresso machines, sandwiches, Naked Juice, cashews, dried fruit, It's It cookies, and a variety of sodas and chips. As with the cafés, each kitchen is different. Although they all offer the same basic items, 20% of each kitchen's offerings are unique to that kitchen and are chosen to meet the demographics of a specific office area, which are determined through surveys. So, as you might guess, the kitchens on floors with sales and marketing people have more raw nuts and the engineers want more chips. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/its-it.jpg\" alt=\"its it cookies\" width=\"271\" height=\"360\" class=\"alignnone size-full wp-image-2850\">\u003c/p>\n\u003cp>When I walked through a few buildings, there seemed to be a kitchen around every corner. When I asked Dan about this, he said that according to Google lore, there is food within 150 feet of every office. Scott then confirmed the rumor as true. It seems that Larry Page and Sergey Brin, Google's founders, believed no one should ever be more than 150 feet from food (a philosophy I can get behind). They therefore had their offices built with numerous kitchens so workers could easily pop over for a quick bite while never needing to leave the near vicinity. I have to say that although this seems pretty convenient to the workers, I'm sure Google is getting a nice return on the fact that employees don't ever stray far from their desks. Sort of like supplying pollen at the bee hive.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/lego-survey.jpg\" alt=\"lego survey\" width=\"400\" height=\"282\" class=\"alignnone size-full wp-image-2848\">\u003c/p>\n\u003cp>The food choices at Google are very research-driven. Googlers (this is what Google calls its employees) can fill out online and paper questionnaires about the food they're served; polls are taken; and they even have a Lego voting system in the dining areas where employees can vote through building a Lego structure using different colored blocks. The color you use says what you thought of your meal (i.e., red means \"better luck next time,\" yellow means \"keep trying,\" while green means \"very good\"). I couldn't figure out how this actually worked as each dining area offers an abundance of food and the Legos didn't seem to actually pinpoint a specific entrée, but it was interesting nonetheless.\u003c/p>\n\u003cp>The data Google gets from all those polls and surveys is crunched and then used to shape their food program. To satisfy the needs of their diverse population, they offer a variety of different dining venues. No Name offers a healthy vegetable-focused menu that includes raw food, while Pintxo has Spanish tapas and paella. 150 offers only local food grown within a 150-mile radius from the Google campus. There's also a Mexican taqueria, a deli, and numerous all-purpose dining areas, like Big Table where I ate. These offer a variety of choices, including Indian food stations, pizza zones, sushi bars, and anything else you could really think of. Before leaving, my friend Carol (Dan's wife) and I stopped off at the smoothie bar, named Slice, which was full of funky red and blue chairs and stools: quite a hip place to set up your laptop and work while drinking a free wheat grass shot. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/smoothie-bar.jpg\" alt=\"smoothie bar\" width=\"400\" height=\"272\" class=\"alignnone size-full wp-image-2849\">\u003c/p>\n\u003cp>So how was the actual food? Read Part 2 Next Thursday where I continue my review by covering the café Big Table along with the smoothie bar. In the meantime, here's a Google recipe for Heirloom Tomato and Summer Berry Gazpacho with Goat Cheese Ice Cream that Scott gave me. \u003c/p>\n\u003cp>\u003cstrong>Heirloom Tomato and Summer Berry Gazpacho\u003c/strong>\u003cbr>\n\u003cstrong>Makes: \u003c/strong>8 servings\u003cbr>\n\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 lbs. red heirloom tomatoes, washed, stemmed and chopped into 1-inch pieces\u003cbr>\n1 ea. red bell pepper, washed, seeded and chopped into 1-inch pieces\u003cbr>\n2 ribs celery, washed and chopped into 1-inch pieces\u003cbr>\n1 ea. English cucumber, washed and chopped into 1-inch pieces\u003cbr>\n1-pint each fresh strawberries, raspberries, blackberries and blueberries, rinsed and picked over.\u003cbr>\n4 tbsp red verjus or red wine vinegar\u003cbr>\n2 cups club soda or cold water\u003cbr>\n2 tbsp brown sugar\u003cbr>\n8 sprigs cilantro, chopped (reserve two sprigs for garnish)\u003cbr>\n10 ea\t basil leaves, chopped (reserve two leaves for garnish)\u003cbr>\n12 sprigs parsley leaves, chopped (reserve two sprigs for garnish)\u003cbr>\n1 each lime, juiced\u003cbr>\n Salt to taste\u003cbr>\n cayenne pepper to taste\u003c/p>\n\u003cp>1 recipe Goat Cheese Ice Cream, prepared (below)\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. To begin this easy and delicious soup, start by making certain that all the fruits and vegetables are rinsed clean under cool running water.\u003cbr>\n2. Rough chop the first four ingredients as stated above.\u003cbr>\n3. Place the chopped vegetables, berries, verjus, club soda and brown sugar into a blender.\u003cbr>\n4. Cover and puree until smooth.\u003cbr>\n5. Adjust the seasoning with salt and cayenne to taste.\u003cbr>\n6. Next, pour the soup into a mixing bowl and stir in the chopped herbs.\u003cbr>\n7. Allow the herbs to sit in the soup refrigerated for 15-20 minutes.\u003cbr>\n8. Finally, strain the soup mixture through a fine strainer, pressing firmly with a spatula or ladle to force the pulp through the strainer.\u003cbr>\n9. Discard any pulp that remains in the strainer.\u003cbr>\n10. Add the juice of one lime to the soup.\u003cbr>\n11. Serve at once. Garnish soup with fresh berries, diced cucumber, fresh herbs and Goat Cheese Ice Cream.\u003c/p>\n\u003cp>\u003cstrong>Goat Cheese Ice Cream\u003c/strong>\u003cbr>\n\u003cstrong>Makes:\u003c/strong> 4 cups\u003cbr>\n\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 cups Heavy whipping cream\u003cbr>\n½ cup Whole milk\u003cbr>\n4 egg yolks\u003cbr>\n¼ cup sugar\u003cbr>\n3 Tbsp corn syrup\u003cbr>\n6 oz goat cheese, Laura Chenel brand if possible\u003cbr>\nPinch of salt\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. In a heavy-bottomed saucepot, bring the cream and milk to a scald.\u003cbr>\n2. In a small mixing bowl, whisk together the egg yolks and sugar and slowly pour in some of the hot cream to temper the eggs. This keeps the eggs from scrambling.\u003cbr>\n3. Pour the eggs into the cream and continue to cook for 2 to 3 minutes over medium-low heat, while constantly stirring the gently scraping the bottom of the pot with a rubber spatula.\u003cbr>\n4. Continue cooking until the mixture coats the back of a spoon and steam rises from the top.\u003cbr>\n5. In a separate mixing bowl, whisk together the corn syrup and goat cheese and then whisk this mixture into the cream mixture until smooth.\u003cbr>\n6. Strain through a fine-mesh strainer and chill this mixture in an ice bath.\u003cbr>\n7. Once chilled, place the ice cream base into a single serving ice cream machine and follow your manufacturer’s instructions for spinning. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Afghan Bread in Fremont's Little Kabul",
"title": "Afghan Bread in Fremont's Little Kabul",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/afghan-bread.jpg\" alt=\"afghan bread\" width=\"400\" height=\"244\" class=\"alignnone size-full wp-image-2586\">\u003c/p>\n\u003cp>With winter's pantry almost empty and the green promise of \u003ca href=\"http://www.fogcityjournal.com/wordpress/2008/03/19/event-third-friday-art-partycelebrate-persian-new-year-with-supervisor-ross-mirkarimi/\">Persian New Year\u003c/a> just days away, it was time for a trip to Fremont's Little Kabul to stock up on Near/Middle/Far Eastern supplies.\u003c/p>\n\u003cp>It's a ritual now. \u003c/p>\n\u003cp>1. Get up early on a Saturday.\u003c/p>\n\u003cp>2. Clear out the back of the station wagon to make room for bread. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>3. Call fellow eater-travelers to make sure they're awake.\u003c/p>\n\u003cp>4. Decide which bridge to cross this time around.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/afghan-grill.jpg\" alt=\"afghan grill\" width=\"400\" height=\"247\" class=\"alignnone size-full wp-image-2588\">\u003c/p>\n\u003cp>5. Stop first at De Afghanan Kabob House for slabs of potato-filled bolani, each huge round rolled and cooked to order under a battalion of bacon weights. Order juicy lamb chops and chicken kebabs along with a minced chapli patty. Load leftovers into car.\u003c/p>\n\u003cp>6. Shop at the farmers market for real cilantro, the kind with purple stems and small, sweet leaves and every thick, gnarly root intact. (The leaves become chutney; roots go into the freezer for making Thai curries.) Load produce into car.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/afghan-cilantro.jpg\" alt=\"afghan cilantro\" width=\"300\" height=\"452\" class=\"alignnone size-full wp-image-2589\">\u003c/p>\n\u003cp>7. Head to Maiwand Market to watch their halal butchers cut goat after goat in half. Load meat into car.\u003c/p>\n\u003cp>8. A few steps away, watch the Maiwand bakers gently pat bread dough until each loaf is 3 feet long and 1 foot wide and half an inch thick. Order 4 loaves and watch them go into the oven. Chat with folks in line for 5 minutes. Claim my loaves, wrapped in paper torn from flour bags. Load bread into car.\u003c/p>\n\u003cp>9. While the bread cools, fanned out in the back of the car, continue shopping.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/afghan-raisins.jpg\" alt=\"afghan raisins\" width=\"400\" height=\"266\" class=\"alignnone size-full wp-image-2590\">\u003c/p>\n\u003cp>Throughout the day, other must-have foods will find their way into my bags -- chewy sun-dried mulberries, sabzi herb mix (with mint, cilantro, leek and fenugreek leaves), flowery pussy willow water, gold-green raisins, whole dried limes or flaky butter cookies stuffed with dates. Thus does my pantry fill back up. Over the course of the next few months, I'll be able to enjoy the exquisite flavors of \u003ca href=\"http://www.amazon.com/Afghan-Food-Cookery-Noshe-Djan/dp/0781808073/ref=sr_1_3?ie=UTF8&s=books&qid=1237234375&sr=1-3%20\">Afghan\u003c/a>, \u003ca href=\"http://www.amazon.com/Taste-Persia-Najmieh-Batmanglij/dp/1933823135/ref=pd_bbs_1?ie=UTF8&s=books&qid=1237234206&sr=8-1\">Persian\u003c/a> and \u003ca href=\"http://www.amazon.com/My-Bombay-Kitchen-Traditional-Cooking/dp/0520249607/ref=sr_1_1?ie=UTF8&s=books&qid=1237234483&sr=1-1%20\">Parsi\u003c/a> cooking.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/afghan-butcher.jpg\" alt=\"afghan butcher\" width=\"300\" height=\"474\" class=\"alignnone size-full wp-image-2591\">\u003c/p>\n\u003cp>One corner of Maiwand holds neatly ranked bins filled with dried essentials: chickpeas, aged basmati, walnuts, almonds, sliced orange peel and bright-sour sumac berries. The opposite corner houses a halal butcher. You need a trunkful of lamb or goat? No problem. The butchers will even carry the carcasses to your car for you.\u003c/p>\n\u003cp>The heart of the market, though, is its bakery. Fresh loaves of nan afghani emerge every five minutes all day long, all week long. While modern deck ovens have replaced the clay tandoor, the bread retains its distinctively long, narrow slipper shape and its finger-rippled surface. A mixture of wheat flour and white flours gives the nan a nutty flavor yet tender bite, a perfect foil for savory kebabs and rich qormas. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/afghan-dough.jpg\" alt=\"afghan dough\" width=\"400\" height=\"336\" class=\"alignnone size-full wp-image-2592\">\u003c/p>\n\u003cp>The bread freezes beautifully and warms to a crisp in a toaster oven within minutes. Along with a plop of full-fat yogurt or some fresh cheese, that's about as easy as you can get for breakfast. If I'm in a savory mood, I'll drizzle the yogurt with cilantro chutney. If I'm feeling sweet, a smear of butter and raspberry jam makes the bread an excellent accompaniment to a cup of afternoon tea. \u003c/p>\n\u003cp>Or, if I've recently returned from a Fremont expedition, I'll eat the nan with heaping spoonfuls of khashk, a creamy, buttery, faintly caramelized fresh cheese magically thickened from the whey left behind in Middle Eastern cheesemaking. There's nothing else quite like khashk, and I've fallen completely, helplessly in love with it.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/maiwand-khashk.jpg\" alt=\"maiwand khashk\" width=\"300\" height=\"452\" class=\"alignnone size-full wp-image-2593\">\u003c/p>\n\u003cp>Maiwand offers a house-made version packed in cartons like ice cream. It's so good that I eat it straight from the container. There are less perishable, totally acceptable versions in jars, but if it's your first time, please do go for the homemade carton. And if you've made it all the way to Little Kabul, you might as well grab a jar of that lovely cilantro chutney by the register, too. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/afghan-chutney.jpg\" alt=\"afghan chutney\" width=\"400\" height=\"284\" class=\"alignnone size-full wp-image-2594\">\u003c/p>\n\u003cp>The best day to visit Maiwand is on a Saturday, especially during the spring and summer when the Centerville Farmers' Market across the street is in full swing. The bakers will be mixing, forming and baking bread throughout the day within full view, so you'll be able to watch up close a \u003ca href=\"http://video.nytimes.com/video/2008/05/13/world/1194817477191/an-afghan-breadmaker-s-struggle.html?scp=1&sq=afghan%20bread&st=cse%0A\">centuries-old tradition\u003c/a>. On the weekends, expect to stand in line with families buying a week's worth of bread. A few of the older buyers insist on pinching the corner of each loaf to check its freshness. Some request no seeds; others ask for darker or lighter loaves. Most walk out with a stack of eight or more cradled against their chest. \u003c/p>\n\u003cp>Surely, contentment is an armful of bread still warm and fragrant from the oven.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/afghan-bakery.jpg\" alt=\"afghan bakery\" width=\"300\" height=\"452\" class=\"alignnone size-full wp-image-2595\">\u003c/p>\n\u003cp>\u003cstrong>Maiwand Market\u003c/strong>\u003cbr>\n37259 Fremont Blvd.\u003cbr>\nFremont, CA 94536\u003cbr>\n(510) 796-3215\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=maiwand+market+fremont&sll=37.559131,-122.005861&sspn=0.003143,0.004748&ie=UTF8&z=14&iwloc=A%20\">Map\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>De Afghanan Kabob House\u003c/strong>\u003cbr>\n37405 Fremont Blvd.\u003cbr>\nFremont, CA 94536\u003cbr>\n(510) 745-9599\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=de+afghanan+kabob&sll=37.557763,-122.006104&sspn=0.050283,0.07596&ie=UTF8&ll=37.557763,-122.006104&spn=0.20113,0.303841&z=12\">Map\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/afghan-kebabs.jpg\" alt=\"afghan kebabs\" width=\"400\" height=\"266\" class=\"alignnone size-full wp-image-2596\">\u003c/p>\n\n",
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"excerpt": "With winter's pantry almost empty and the green promise of \u003ca href=\"http://www.fogcityjournal.com/wordpress/2008/03/19/event-third-friday-art-partycelebrate-persian-new-year-with-supervisor-ross-mirkarimi/\">Persian New Year\u003c/a> just days away, it was time for a trip to Fremont's Little Kabul to stock up on Near/Middle/Far Eastern supplies.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/afghan-bread.jpg\" alt=\"afghan bread\" width=\"400\" height=\"244\" class=\"alignnone size-full wp-image-2586\">\u003c/p>\n\u003cp>With winter's pantry almost empty and the green promise of \u003ca href=\"http://www.fogcityjournal.com/wordpress/2008/03/19/event-third-friday-art-partycelebrate-persian-new-year-with-supervisor-ross-mirkarimi/\">Persian New Year\u003c/a> just days away, it was time for a trip to Fremont's Little Kabul to stock up on Near/Middle/Far Eastern supplies.\u003c/p>\n\u003cp>It's a ritual now. \u003c/p>\n\u003cp>1. Get up early on a Saturday.\u003c/p>\n\u003cp>2. Clear out the back of the station wagon to make room for bread. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>3. Call fellow eater-travelers to make sure they're awake.\u003c/p>\n\u003cp>4. Decide which bridge to cross this time around.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/afghan-grill.jpg\" alt=\"afghan grill\" width=\"400\" height=\"247\" class=\"alignnone size-full wp-image-2588\">\u003c/p>\n\u003cp>5. Stop first at De Afghanan Kabob House for slabs of potato-filled bolani, each huge round rolled and cooked to order under a battalion of bacon weights. Order juicy lamb chops and chicken kebabs along with a minced chapli patty. Load leftovers into car.\u003c/p>\n\u003cp>6. Shop at the farmers market for real cilantro, the kind with purple stems and small, sweet leaves and every thick, gnarly root intact. (The leaves become chutney; roots go into the freezer for making Thai curries.) Load produce into car.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/afghan-cilantro.jpg\" alt=\"afghan cilantro\" width=\"300\" height=\"452\" class=\"alignnone size-full wp-image-2589\">\u003c/p>\n\u003cp>7. Head to Maiwand Market to watch their halal butchers cut goat after goat in half. Load meat into car.\u003c/p>\n\u003cp>8. A few steps away, watch the Maiwand bakers gently pat bread dough until each loaf is 3 feet long and 1 foot wide and half an inch thick. Order 4 loaves and watch them go into the oven. Chat with folks in line for 5 minutes. Claim my loaves, wrapped in paper torn from flour bags. Load bread into car.\u003c/p>\n\u003cp>9. While the bread cools, fanned out in the back of the car, continue shopping.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/afghan-raisins.jpg\" alt=\"afghan raisins\" width=\"400\" height=\"266\" class=\"alignnone size-full wp-image-2590\">\u003c/p>\n\u003cp>Throughout the day, other must-have foods will find their way into my bags -- chewy sun-dried mulberries, sabzi herb mix (with mint, cilantro, leek and fenugreek leaves), flowery pussy willow water, gold-green raisins, whole dried limes or flaky butter cookies stuffed with dates. Thus does my pantry fill back up. Over the course of the next few months, I'll be able to enjoy the exquisite flavors of \u003ca href=\"http://www.amazon.com/Afghan-Food-Cookery-Noshe-Djan/dp/0781808073/ref=sr_1_3?ie=UTF8&s=books&qid=1237234375&sr=1-3%20\">Afghan\u003c/a>, \u003ca href=\"http://www.amazon.com/Taste-Persia-Najmieh-Batmanglij/dp/1933823135/ref=pd_bbs_1?ie=UTF8&s=books&qid=1237234206&sr=8-1\">Persian\u003c/a> and \u003ca href=\"http://www.amazon.com/My-Bombay-Kitchen-Traditional-Cooking/dp/0520249607/ref=sr_1_1?ie=UTF8&s=books&qid=1237234483&sr=1-1%20\">Parsi\u003c/a> cooking.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/afghan-butcher.jpg\" alt=\"afghan butcher\" width=\"300\" height=\"474\" class=\"alignnone size-full wp-image-2591\">\u003c/p>\n\u003cp>One corner of Maiwand holds neatly ranked bins filled with dried essentials: chickpeas, aged basmati, walnuts, almonds, sliced orange peel and bright-sour sumac berries. The opposite corner houses a halal butcher. You need a trunkful of lamb or goat? No problem. The butchers will even carry the carcasses to your car for you.\u003c/p>\n\u003cp>The heart of the market, though, is its bakery. Fresh loaves of nan afghani emerge every five minutes all day long, all week long. While modern deck ovens have replaced the clay tandoor, the bread retains its distinctively long, narrow slipper shape and its finger-rippled surface. A mixture of wheat flour and white flours gives the nan a nutty flavor yet tender bite, a perfect foil for savory kebabs and rich qormas. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/afghan-dough.jpg\" alt=\"afghan dough\" width=\"400\" height=\"336\" class=\"alignnone size-full wp-image-2592\">\u003c/p>\n\u003cp>The bread freezes beautifully and warms to a crisp in a toaster oven within minutes. Along with a plop of full-fat yogurt or some fresh cheese, that's about as easy as you can get for breakfast. If I'm in a savory mood, I'll drizzle the yogurt with cilantro chutney. If I'm feeling sweet, a smear of butter and raspberry jam makes the bread an excellent accompaniment to a cup of afternoon tea. \u003c/p>\n\u003cp>Or, if I've recently returned from a Fremont expedition, I'll eat the nan with heaping spoonfuls of khashk, a creamy, buttery, faintly caramelized fresh cheese magically thickened from the whey left behind in Middle Eastern cheesemaking. There's nothing else quite like khashk, and I've fallen completely, helplessly in love with it.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/maiwand-khashk.jpg\" alt=\"maiwand khashk\" width=\"300\" height=\"452\" class=\"alignnone size-full wp-image-2593\">\u003c/p>\n\u003cp>Maiwand offers a house-made version packed in cartons like ice cream. It's so good that I eat it straight from the container. There are less perishable, totally acceptable versions in jars, but if it's your first time, please do go for the homemade carton. And if you've made it all the way to Little Kabul, you might as well grab a jar of that lovely cilantro chutney by the register, too. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/afghan-chutney.jpg\" alt=\"afghan chutney\" width=\"400\" height=\"284\" class=\"alignnone size-full wp-image-2594\">\u003c/p>\n\u003cp>The best day to visit Maiwand is on a Saturday, especially during the spring and summer when the Centerville Farmers' Market across the street is in full swing. The bakers will be mixing, forming and baking bread throughout the day within full view, so you'll be able to watch up close a \u003ca href=\"http://video.nytimes.com/video/2008/05/13/world/1194817477191/an-afghan-breadmaker-s-struggle.html?scp=1&sq=afghan%20bread&st=cse%0A\">centuries-old tradition\u003c/a>. On the weekends, expect to stand in line with families buying a week's worth of bread. A few of the older buyers insist on pinching the corner of each loaf to check its freshness. Some request no seeds; others ask for darker or lighter loaves. Most walk out with a stack of eight or more cradled against their chest. \u003c/p>\n\u003cp>Surely, contentment is an armful of bread still warm and fragrant from the oven.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/afghan-bakery.jpg\" alt=\"afghan bakery\" width=\"300\" height=\"452\" class=\"alignnone size-full wp-image-2595\">\u003c/p>\n\u003cp>\u003cstrong>Maiwand Market\u003c/strong>\u003cbr>\n37259 Fremont Blvd.\u003cbr>\nFremont, CA 94536\u003cbr>\n(510) 796-3215\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=maiwand+market+fremont&sll=37.559131,-122.005861&sspn=0.003143,0.004748&ie=UTF8&z=14&iwloc=A%20\">Map\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>De Afghanan Kabob House\u003c/strong>\u003cbr>\n37405 Fremont Blvd.\u003cbr>\nFremont, CA 94536\u003cbr>\n(510) 745-9599\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=de+afghanan+kabob&sll=37.557763,-122.006104&sspn=0.050283,0.07596&ie=UTF8&ll=37.557763,-122.006104&spn=0.20113,0.303841&z=12\">Map\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/afghan-kebabs.jpg\" alt=\"afghan kebabs\" width=\"400\" height=\"266\" class=\"alignnone size-full wp-image-2596\">\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/24/2009/03/beans.jpg\" alt=\"Santa Maria Pinquitos\" width=\"400\" height=\"320\" class=\"alignnone size-full wp-image-2570\">\u003c/p>\n\u003cp>On my trip to Sonoma County a few weeks ago, I re-discovered Santa Maria Pinquitos, a small New World bean which is delicious in flavor and creamy in consistency. I was at the \u003ca href=\"http://www.tierravegetables.com/\">Tierra Vegetables\u003c/a> farm stand and noticed them in a big bin.\u003c/p>\n\u003cp>I took them home and cooked them up that night. They took very little maintenance, and I created a successful dish without much fussing. And that's really why this bean is remarkable: it tastes delicious and I really feel that it's fail-safe. It holds its consistency long after other types of beans would have broken down. And for someone like me who often gets distracted while cooking, this is a major bonus.\u003c/p>\n\u003cp>Santa Maria Pinquitos come from Santa Maria, California which is on the central coast about an hour north of Santa Barbara. Santa Maria is famous for its simple-style barbecue -- tri-tip or top sirloin that has been spiced (salt, pepper, garlic salt) and cooked over Santa Maria Valley red oak coals. Pinquito beans are a typical side for the meat.\u003c/p>\n\u003cp>Santa Maria Pinquitos have been identified by Slow Food's \u003ca href=\"http://www.slowfoodusa.org/index.php/programs/details/ark_of_taste/\">Ark of Taste\u003c/a>, a program which has identified products which are in danger of becoming extinct and that taste so great that they should be saved.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Pinquitos are a small bean that cooks fairly quickly. Some sites say that you can substitute pinquitos anywhere that a pinto bean is called for. I understand that because the pot liquor tastes approximately the same, and the bean is similar in general. However, I feel that the pinquito's size makes it something you may want to highlight in something like a chili or a basic side dish. So far, I've been covering the pinquito beans with cold water and cooking alone for approximately 45 minutes, but they would be delicious when cooked with onion and bacon.\u003c/p>\n\u003cp>We're lucky to have two local growers of Santa Maria pinquitos in the Bay Area:\u003c/p>\n\u003cp>\u003ca href=\"http://www.ranchogordo.com\">Rancho Gordo\u003c/a>\u003cbr>\nAvailable Saturdays at the Ferry Plaza Farmers market or via direct order\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.tierravegetables.com/\">Tierra Vegetables\u003c/a>\u003cbr>\nAvailable Saturdays at the Ferry Plaza Farmers market.\u003cbr>\nAlso available at the farm stand:\u003cbr>\n651 Airport Blvd at 101\u003cbr>\nSanta Rosa\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/24/2009/03/beans.jpg\" alt=\"Santa Maria Pinquitos\" width=\"400\" height=\"320\" class=\"alignnone size-full wp-image-2570\">\u003c/p>\n\u003cp>On my trip to Sonoma County a few weeks ago, I re-discovered Santa Maria Pinquitos, a small New World bean which is delicious in flavor and creamy in consistency. I was at the \u003ca href=\"http://www.tierravegetables.com/\">Tierra Vegetables\u003c/a> farm stand and noticed them in a big bin.\u003c/p>\n\u003cp>I took them home and cooked them up that night. They took very little maintenance, and I created a successful dish without much fussing. And that's really why this bean is remarkable: it tastes delicious and I really feel that it's fail-safe. It holds its consistency long after other types of beans would have broken down. And for someone like me who often gets distracted while cooking, this is a major bonus.\u003c/p>\n\u003cp>Santa Maria Pinquitos come from Santa Maria, California which is on the central coast about an hour north of Santa Barbara. Santa Maria is famous for its simple-style barbecue -- tri-tip or top sirloin that has been spiced (salt, pepper, garlic salt) and cooked over Santa Maria Valley red oak coals. Pinquito beans are a typical side for the meat.\u003c/p>\n\u003cp>Santa Maria Pinquitos have been identified by Slow Food's \u003ca href=\"http://www.slowfoodusa.org/index.php/programs/details/ark_of_taste/\">Ark of Taste\u003c/a>, a program which has identified products which are in danger of becoming extinct and that taste so great that they should be saved.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Pinquitos are a small bean that cooks fairly quickly. Some sites say that you can substitute pinquitos anywhere that a pinto bean is called for. I understand that because the pot liquor tastes approximately the same, and the bean is similar in general. However, I feel that the pinquito's size makes it something you may want to highlight in something like a chili or a basic side dish. So far, I've been covering the pinquito beans with cold water and cooking alone for approximately 45 minutes, but they would be delicious when cooked with onion and bacon.\u003c/p>\n\u003cp>We're lucky to have two local growers of Santa Maria pinquitos in the Bay Area:\u003c/p>\n\u003cp>\u003ca href=\"http://www.ranchogordo.com\">Rancho Gordo\u003c/a>\u003cbr>\nAvailable Saturdays at the Ferry Plaza Farmers market or via direct order\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.tierravegetables.com/\">Tierra Vegetables\u003c/a>\u003cbr>\nAvailable Saturdays at the Ferry Plaza Farmers market.\u003cbr>\nAlso available at the farm stand:\u003cbr>\n651 Airport Blvd at 101\u003cbr>\nSanta Rosa\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/24/2009/03/winewall.jpg\" alt=\"Contigo interior wine wall\" width=\"450\" height=\"287\" class=\"alignnone size-full wp-image-2369\">\u003c/p>\n\u003cp>If you eat out and read blogs and live in the Bay Area, then you've surely heard your share about the doors opening soon at this \u003ca href=\"http://www.contigosf.com/index.html\">shiny, new\u003c/a> Noe Valley restaurant. \u003c/p>\n\u003cp>Perhaps you've even followed the saga, Chef Brett Emerson's \u003ca href=\"http://inpraiseofsardines.typepad.com/blogs/2006/07/wild_ride_part__2.html%20\">wild ride\u003c/a> from inspiration through daily exasperations and deep disappointment to -- at last! -- his very own kitchen. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/brett.jpg\" alt=\"chef brett emerson\" width=\"300\" height=\"452\" class=\"alignnone size-full wp-image-2368\">\u003cbr>\n\u003cem>Chef Brett Emerson\u003c/em>\u003c/p>\n\u003cp>Brett's ability to remain hopeful and focused, even through the darkest days of building a restaurant, exhilarates all of us who nurse big, dangerous dreams, the kind that frighten away even those who love us and that chew into us slowly, tenderly, insistently. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This is not a review -- too early. This is not a profile -- I'm not objective enough. \u003c/p>\n\u003cp>Rather, this is an open thank you note to a friend and colleague for sharing his passion with us. It is a letter of gratitude to every chef and restaurateur who takes on the worry, the stress, the pain. To cooks who sweat on the hot line. To servers who balance oversized plates and placate the oversized egos. To all the small business owners who, together, shoulder the weight of our economy. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/ollalie-jar.jpg\" alt=\"ollalie jar\" width=\"450\" height=\"299\" class=\"alignnone size-full wp-image-2372\">\u003cbr>\n\u003cem>Traces of past summers and lingering flavors.\u003c/em> \u003c/p>\n\u003cp>I first met Brett nearly fifteen years ago at cooking school. Tall and angular, quiet yet warm, he aced our spice identification test -- the only one in our class who recognized whole fenugreek seeds -- and since then, we've followed each other's meanderings through one kitchen after another. \u003c/p>\n\u003cp>Two summers ago I was picking fat, juicy olallie berries with him as he faced a very long and rocky road of financing, construction, marketing and menu planning. His vision wouldn't allow him to take the easy path. This week I watched him, in his pristine chef whites directing his own kitchen staff, with Elan welcoming guests and pouring wine, and I realized, yes -- anything is possible. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/elan-pouringwine.jpg\" alt=\"Elan Drucker pours wine\" width=\"450\" height=\"300\" class=\"alignnone size-full wp-image-2370\">\u003cbr>\n\u003cem>Elan Drucker pours one of their well-selected Spanish wines.\u003c/em> \u003c/p>\n\u003cp>Please support your local restaurants, all those small businesses that are the true gems of San Francisco's food world. Yes, chains may offer you a free this or that to entice you in. Yes, eateries that use expensive reservation systems are so convenient. Yes, established kitchens are safe. Yes, parking in certain neighborhoods can be a nightmare. And yes, even the best can stumble from time to time. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/plates-readytogo.jpg\" alt=\"plates ready to go\" width=\"300\" height=\"432\" class=\"alignnone size-full wp-image-2373\">\u003cbr>\n\u003cem>Contigo's dishes are simple and comfortable, yet packed with the big flavors of Spain.\u003c/em> \u003c/p>\n\u003cp>But remember that they're just like our friends, with their moods and quirks and bad hair days. We'd be poor without their generosity, unhappy without their love. Behind these businesses are individuals, something we forget now as we Google and Yelp our way to a meal. Let's try to maintain the whole -- ideas and people, personal risks and community spirit -- and not reduce eating to half-stars and sassy sniping. \u003c/p>\n\u003cp>It'll be crazy for a few weeks at Contigo, as everything from the plumbing to the food deliveries settles into workaday smoothness. But talk to any chef and you'll know that every morning brings surprises. It's never easy feeding a roomful of strangers. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/seafood-stew.jpg\" alt=\"contigo seafood stew\" width=\"450\" height=\"299\" class=\"alignnone size-full wp-image-2374\">\u003cbr>\n\u003cem>Both the menu and wine list draw from the Iberian Peninsula, with a focus on the flavors of Barcelona.\u003c/em> \u003c/p>\n\u003cp>So, head over to Contigo and introduce yourself to Brett. He'll be standing there inches from you. Small restaurants of this caliber and individuality are becoming increasingly rare, with investment groups opening one \"concept\" after another and chef/owners long ago an endangered species. Right now, there's no better place for experiencing the excitement of dreams achieved. \u003c/p>\n\u003cp>\u003ca href=\"http://www.contigosf.com/index.html\">Contigo\u003c/a>\u003cbr>\n1320 Castro Street (at 24th)\u003cbr>\nSan Francisco, CA 94114\u003cbr>\n(415) 285-0250\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=contigo&sll=37.750902,-122.434327&sspn=0.012538,0.018539&gl=us&ie=UTF8&ll=37.750901,-122.434323&spn=0.012538,0.018539&z=16&iwloc=A\">Map\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/jamon-sandwich.jpg\" alt=\"jamon sandwichs waiting to be grilled\" width=\"450\" height=\"299\" class=\"alignnone size-full wp-image-2371\">\u003cbr>\n\u003cem>Jamon waiting to be grilled.\u003c/em>\u003c/p>\n\n",
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"excerpt": "If you eat out and read blogs and live in the Bay Area, then you've surely heard your share about the doors opening soon at this \u003ca href=\"http://www.contigosf.com/index.html\">shiny, new\u003c/a> Noe Valley restaurant. \r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/winewall.jpg\" alt=\"Contigo interior wine wall\" width=\"450\" height=\"287\" class=\"alignnone size-full wp-image-2369\">\u003c/p>\n\u003cp>If you eat out and read blogs and live in the Bay Area, then you've surely heard your share about the doors opening soon at this \u003ca href=\"http://www.contigosf.com/index.html\">shiny, new\u003c/a> Noe Valley restaurant. \u003c/p>\n\u003cp>Perhaps you've even followed the saga, Chef Brett Emerson's \u003ca href=\"http://inpraiseofsardines.typepad.com/blogs/2006/07/wild_ride_part__2.html%20\">wild ride\u003c/a> from inspiration through daily exasperations and deep disappointment to -- at last! -- his very own kitchen. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/brett.jpg\" alt=\"chef brett emerson\" width=\"300\" height=\"452\" class=\"alignnone size-full wp-image-2368\">\u003cbr>\n\u003cem>Chef Brett Emerson\u003c/em>\u003c/p>\n\u003cp>Brett's ability to remain hopeful and focused, even through the darkest days of building a restaurant, exhilarates all of us who nurse big, dangerous dreams, the kind that frighten away even those who love us and that chew into us slowly, tenderly, insistently. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This is not a review -- too early. This is not a profile -- I'm not objective enough. \u003c/p>\n\u003cp>Rather, this is an open thank you note to a friend and colleague for sharing his passion with us. It is a letter of gratitude to every chef and restaurateur who takes on the worry, the stress, the pain. To cooks who sweat on the hot line. To servers who balance oversized plates and placate the oversized egos. To all the small business owners who, together, shoulder the weight of our economy. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/ollalie-jar.jpg\" alt=\"ollalie jar\" width=\"450\" height=\"299\" class=\"alignnone size-full wp-image-2372\">\u003cbr>\n\u003cem>Traces of past summers and lingering flavors.\u003c/em> \u003c/p>\n\u003cp>I first met Brett nearly fifteen years ago at cooking school. Tall and angular, quiet yet warm, he aced our spice identification test -- the only one in our class who recognized whole fenugreek seeds -- and since then, we've followed each other's meanderings through one kitchen after another. \u003c/p>\n\u003cp>Two summers ago I was picking fat, juicy olallie berries with him as he faced a very long and rocky road of financing, construction, marketing and menu planning. His vision wouldn't allow him to take the easy path. This week I watched him, in his pristine chef whites directing his own kitchen staff, with Elan welcoming guests and pouring wine, and I realized, yes -- anything is possible. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/elan-pouringwine.jpg\" alt=\"Elan Drucker pours wine\" width=\"450\" height=\"300\" class=\"alignnone size-full wp-image-2370\">\u003cbr>\n\u003cem>Elan Drucker pours one of their well-selected Spanish wines.\u003c/em> \u003c/p>\n\u003cp>Please support your local restaurants, all those small businesses that are the true gems of San Francisco's food world. Yes, chains may offer you a free this or that to entice you in. Yes, eateries that use expensive reservation systems are so convenient. Yes, established kitchens are safe. Yes, parking in certain neighborhoods can be a nightmare. And yes, even the best can stumble from time to time. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/plates-readytogo.jpg\" alt=\"plates ready to go\" width=\"300\" height=\"432\" class=\"alignnone size-full wp-image-2373\">\u003cbr>\n\u003cem>Contigo's dishes are simple and comfortable, yet packed with the big flavors of Spain.\u003c/em> \u003c/p>\n\u003cp>But remember that they're just like our friends, with their moods and quirks and bad hair days. We'd be poor without their generosity, unhappy without their love. Behind these businesses are individuals, something we forget now as we Google and Yelp our way to a meal. Let's try to maintain the whole -- ideas and people, personal risks and community spirit -- and not reduce eating to half-stars and sassy sniping. \u003c/p>\n\u003cp>It'll be crazy for a few weeks at Contigo, as everything from the plumbing to the food deliveries settles into workaday smoothness. But talk to any chef and you'll know that every morning brings surprises. It's never easy feeding a roomful of strangers. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/seafood-stew.jpg\" alt=\"contigo seafood stew\" width=\"450\" height=\"299\" class=\"alignnone size-full wp-image-2374\">\u003cbr>\n\u003cem>Both the menu and wine list draw from the Iberian Peninsula, with a focus on the flavors of Barcelona.\u003c/em> \u003c/p>\n\u003cp>So, head over to Contigo and introduce yourself to Brett. He'll be standing there inches from you. Small restaurants of this caliber and individuality are becoming increasingly rare, with investment groups opening one \"concept\" after another and chef/owners long ago an endangered species. Right now, there's no better place for experiencing the excitement of dreams achieved. \u003c/p>\n\u003cp>\u003ca href=\"http://www.contigosf.com/index.html\">Contigo\u003c/a>\u003cbr>\n1320 Castro Street (at 24th)\u003cbr>\nSan Francisco, CA 94114\u003cbr>\n(415) 285-0250\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=contigo&sll=37.750902,-122.434327&sspn=0.012538,0.018539&gl=us&ie=UTF8&ll=37.750901,-122.434323&spn=0.012538,0.018539&z=16&iwloc=A\">Map\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/jamon-sandwich.jpg\" alt=\"jamon sandwichs waiting to be grilled\" width=\"450\" height=\"299\" class=\"alignnone size-full wp-image-2371\">\u003cbr>\n\u003cem>Jamon waiting to be grilled.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "48 hours in Sonoma County, Part II",
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"content": "\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/3306460409/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/santarosa-farmersmarket400.jpg\" alt=\"A Happy Table, Santa Rosa Farmers Market\" width=\"400\" height=\"400\" class=\"alignnone size-full wp-image-2352\">\u003c/a>\u003c/p>\n\u003cp>I should have known that when my ultimate food friend, Melanie, invited me to her house in Cloverdale this weekend that the days would be filled with chowing my way through Sonoma County. When not hanging out at her house chatting by the fire and drinking delicious wine, we were cruising the county having nibbles and bites in Santa Rosa, Healdsburg, Cloverdale and the surrounding areas. \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/02/24/48-hours-in-sonoma-county-part-i/\">I reported on Part I of my trip last week, which included Downtown Bakery, Willie Bird Turkeys and Matos Cheese Factory\u003c/a>.\u003c/p>\n\u003cp>Friday night, we went to dinner at \u003ca href=\"http://www.scopahealdsburg.com/\">Scopa\u003c/a> -- a small restaurant on the square in Healdsburg that focuses on Northern Italian dishes. \u003ca href=\"http://chowhound.chow.com/topics/599906\">Melanie did a great job of reporting on our meal on Chowhound,\u003c/a> but a few highlights: deliciously light polpette with an addictive tomato sauce, perfectly textured papardelle with duck ragu, and a remarkable side of bread that we used to dip in anything and everything. We sat at the bar, which I would highly recommend. Scopa serves a small list of wines by the glass, but I would recommend skipping wine for a bottle of Pliny the Elder beer. Crafted by \u003ca href=\"http://russianriverbrewing.com/\">Russian River Brewing Company,\u003c/a> this strong, double IPA has botanical overtones and a scent of elderflower. I daresay it changed my point-of-view with regards to beer, as I had never experienced the exact flavor combination I had in Pliny the Elder. \u003ca href=\"http://www.ibabuzz.com/bottomsup/2008/01/31/backgrounder-on-pliny-the-elder/\">William Brand's blog has more tasting notes about Pliny the Elder\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/3306673417/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/cabbagethin.jpg\" alt=\"cabbage\" width=\"450\" height=\"100\" class=\"alignnone size-full wp-image-2354\">\u003c/a>\u003c/p>\n\u003cp>I had never been to the Santa Rosa Farmers Market and was excited to check it out on Saturday morning. This market is really the best of all worlds -- it's a small, mellow feeling market that attracts top-notch vendors. Those who attend the San Rafael market on Sundays will recognize several vendors: County Line for gorgeous vegetables, De Santis and their wonderful citrus, and Black Sheep Farm who used to attend the San Rafael market with their delicious meats. Middleton Gardens attends this market with their perfect vegetables -- farmer Nancy Skall is well known for selling to restaurants such as The French Laundry and Chez Panisse (\u003ca href=\"http://eggbeater.typepad.com/shuna/2007/06/nancy_skall_mid.html\">you can read more about Middleton Gardens on Eggbeater\u003c/a>).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I can't emphasize enough that this market is well worth a visit. Close to closing time, we picked up a couple fish tacos from Nellie's Oysters and enjoyed them at a long communal table adorned with hot sauces and condiments. The taco was made from fresh rock cod and topped with a sweet salsa. While the fish was delicious, the star of the taco was definitely the homemade tortilla which was pretty close to perfect in texture and flavor.\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/3307293524/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/pastramithin.jpg\" alt=\"pastrami\" width=\"450\" height=\"100\" class=\"alignnone size-full wp-image-2356\">\u003c/a>\u003c/p>\n\u003cp>Headed back to Cloverdale after our afternoon adventures, we stopped by the \u003ca href=\"http://www.windsorgreengrocer.com/\">Windsor Green Grocer\u003c/a>. North Bay locavores had been mentioning Windsor Green Grocer to me since it opened eight months ago. Owner Joe Rueter and his wife are producing delicious prepared foods with a goal of using products from within a 150-mile radius, and doing an excellent job at it. While I am obsessively concerned with where food is coming from, it doesn't register with me unless it actually tastes good too -- and Windsor Green Grocer is achieving great flavors with local foods. We shared a pastrami sandwich made from \u003ca href=\"http://www.zoesmeats.com\">Zoe's pastrami\u003c/a> and chatted Joe up for a few minutes. I am really excited about what he is achieving with this small grocery and cafe.\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/3307505494/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/fyogurtthin.jpg\" alt=\"frozen yogurt\" width=\"450\" height=\"100\" class=\"alignnone size-full wp-image-2358\">\u003c/a>\u003c/p>\n\u003cp>Just when I thought I didn't have room for one more bite, we popped into Snow Bunny frozen yogurt on the square in Healdsburg. Snow Bunny is making small batches of frozen yogurt using Straus organic milk, and the tart creations are delicious. We shared a vanilla yogurt with olive oil and fleur de sel. While that flavor combination was good, my favorite taste at Snow Bunny was of the plain-flavored yogurt.\u003c/p>\n\u003cp>A week later, I feel like I am still recovering from the food coma of this trip -- I can't wait to go back and further explore what this area of Sonoma county has to offer.\u003c/p>\n\u003cp>\u003ca href=\"http://www.scopahealdsburg.com/\">Scopa\u003c/a>\u003cbr>\n109A Plaza Street\u003cbr>\nHealdsburg, CA\u003cbr>\n707-433-5282\u003c/p>\n\u003cp>\u003cstrong>Santa Rosa Farmers Market\u003c/strong>\u003cbr>\nat the Veteran's Building\u003cbr>\n1351 Maple\u003cbr>\nSanta Rosa, CA\u003cbr>\n8.30 am - noon on Saturdays\u003c/p>\n\u003cp>\u003ca href=\"http://www.windsorgreengrocer.com/\">Windsor Green Grocer\u003c/a>\u003cbr>\n 434 Emily Rose Circle\u003cbr>\n Windsor, CA\u003cbr>\n 707-837-8113\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Snow Bunny Yogurt\u003c/strong>\u003cbr>\n312 Center Street\u003cbr>\nHealdsburg, CA\u003cbr>\n707-431-7669\u003c/p>\n\n",
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"excerpt": "I should have known that when my ultimate food friend, Melanie, invited me to her house in Cloverdale this weekend that the days would be filled with chowing my way through Sonoma County. When not hanging out at her house chatting by the fire and drinking delicious wine, we were cruising the county having nibbles and bites in Santa Rosa, Healdsburg, Cloverdale and the surrounding areas. \u003ca href=\"http://blogs.kqed.org/bayareabites/2009/02/24/48-hours-in-sonoma-county-part-i/\">I reported on Part I of my trip last week, which included Downtown Bakery, Willie Bird Turkeys and Matos Cheese Factory\u003c/a>.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/3306460409/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/santarosa-farmersmarket400.jpg\" alt=\"A Happy Table, Santa Rosa Farmers Market\" width=\"400\" height=\"400\" class=\"alignnone size-full wp-image-2352\">\u003c/a>\u003c/p>\n\u003cp>I should have known that when my ultimate food friend, Melanie, invited me to her house in Cloverdale this weekend that the days would be filled with chowing my way through Sonoma County. When not hanging out at her house chatting by the fire and drinking delicious wine, we were cruising the county having nibbles and bites in Santa Rosa, Healdsburg, Cloverdale and the surrounding areas. \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/02/24/48-hours-in-sonoma-county-part-i/\">I reported on Part I of my trip last week, which included Downtown Bakery, Willie Bird Turkeys and Matos Cheese Factory\u003c/a>.\u003c/p>\n\u003cp>Friday night, we went to dinner at \u003ca href=\"http://www.scopahealdsburg.com/\">Scopa\u003c/a> -- a small restaurant on the square in Healdsburg that focuses on Northern Italian dishes. \u003ca href=\"http://chowhound.chow.com/topics/599906\">Melanie did a great job of reporting on our meal on Chowhound,\u003c/a> but a few highlights: deliciously light polpette with an addictive tomato sauce, perfectly textured papardelle with duck ragu, and a remarkable side of bread that we used to dip in anything and everything. We sat at the bar, which I would highly recommend. Scopa serves a small list of wines by the glass, but I would recommend skipping wine for a bottle of Pliny the Elder beer. Crafted by \u003ca href=\"http://russianriverbrewing.com/\">Russian River Brewing Company,\u003c/a> this strong, double IPA has botanical overtones and a scent of elderflower. I daresay it changed my point-of-view with regards to beer, as I had never experienced the exact flavor combination I had in Pliny the Elder. \u003ca href=\"http://www.ibabuzz.com/bottomsup/2008/01/31/backgrounder-on-pliny-the-elder/\">William Brand's blog has more tasting notes about Pliny the Elder\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/3306673417/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/cabbagethin.jpg\" alt=\"cabbage\" width=\"450\" height=\"100\" class=\"alignnone size-full wp-image-2354\">\u003c/a>\u003c/p>\n\u003cp>I had never been to the Santa Rosa Farmers Market and was excited to check it out on Saturday morning. This market is really the best of all worlds -- it's a small, mellow feeling market that attracts top-notch vendors. Those who attend the San Rafael market on Sundays will recognize several vendors: County Line for gorgeous vegetables, De Santis and their wonderful citrus, and Black Sheep Farm who used to attend the San Rafael market with their delicious meats. Middleton Gardens attends this market with their perfect vegetables -- farmer Nancy Skall is well known for selling to restaurants such as The French Laundry and Chez Panisse (\u003ca href=\"http://eggbeater.typepad.com/shuna/2007/06/nancy_skall_mid.html\">you can read more about Middleton Gardens on Eggbeater\u003c/a>).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I can't emphasize enough that this market is well worth a visit. Close to closing time, we picked up a couple fish tacos from Nellie's Oysters and enjoyed them at a long communal table adorned with hot sauces and condiments. The taco was made from fresh rock cod and topped with a sweet salsa. While the fish was delicious, the star of the taco was definitely the homemade tortilla which was pretty close to perfect in texture and flavor.\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/3307293524/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/pastramithin.jpg\" alt=\"pastrami\" width=\"450\" height=\"100\" class=\"alignnone size-full wp-image-2356\">\u003c/a>\u003c/p>\n\u003cp>Headed back to Cloverdale after our afternoon adventures, we stopped by the \u003ca href=\"http://www.windsorgreengrocer.com/\">Windsor Green Grocer\u003c/a>. North Bay locavores had been mentioning Windsor Green Grocer to me since it opened eight months ago. Owner Joe Rueter and his wife are producing delicious prepared foods with a goal of using products from within a 150-mile radius, and doing an excellent job at it. While I am obsessively concerned with where food is coming from, it doesn't register with me unless it actually tastes good too -- and Windsor Green Grocer is achieving great flavors with local foods. We shared a pastrami sandwich made from \u003ca href=\"http://www.zoesmeats.com\">Zoe's pastrami\u003c/a> and chatted Joe up for a few minutes. I am really excited about what he is achieving with this small grocery and cafe.\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/3307505494/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/fyogurtthin.jpg\" alt=\"frozen yogurt\" width=\"450\" height=\"100\" class=\"alignnone size-full wp-image-2358\">\u003c/a>\u003c/p>\n\u003cp>Just when I thought I didn't have room for one more bite, we popped into Snow Bunny frozen yogurt on the square in Healdsburg. Snow Bunny is making small batches of frozen yogurt using Straus organic milk, and the tart creations are delicious. We shared a vanilla yogurt with olive oil and fleur de sel. While that flavor combination was good, my favorite taste at Snow Bunny was of the plain-flavored yogurt.\u003c/p>\n\u003cp>A week later, I feel like I am still recovering from the food coma of this trip -- I can't wait to go back and further explore what this area of Sonoma county has to offer.\u003c/p>\n\u003cp>\u003ca href=\"http://www.scopahealdsburg.com/\">Scopa\u003c/a>\u003cbr>\n109A Plaza Street\u003cbr>\nHealdsburg, CA\u003cbr>\n707-433-5282\u003c/p>\n\u003cp>\u003cstrong>Santa Rosa Farmers Market\u003c/strong>\u003cbr>\nat the Veteran's Building\u003cbr>\n1351 Maple\u003cbr>\nSanta Rosa, CA\u003cbr>\n8.30 am - noon on Saturdays\u003c/p>\n\u003cp>\u003ca href=\"http://www.windsorgreengrocer.com/\">Windsor Green Grocer\u003c/a>\u003cbr>\n 434 Emily Rose Circle\u003cbr>\n Windsor, CA\u003cbr>\n 707-837-8113\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Snow Bunny Yogurt\u003c/strong>\u003cbr>\n312 Center Street\u003cbr>\nHealdsburg, CA\u003cbr>\n707-431-7669\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/24/2009/03/beekeeping-honey.jpg\" alt=\"beekeeping honey\">\u003c/p>\n\u003cp>With spring just a few weeks away, it's a busy day at the \u003ca href=\"http://www.sacramentobeekeeping.com/\">Sacramento Beekeeping Supplies\u003c/a>. In between ringing up jars of local honey, three generations of the Stewart family answer a stream of questions with both patience and passion. If you're curious about how bees make honey, which size wick to use in your candle-making, the science of animal communications or the health benefits of bee pollen, there's no better place to spend an afternoon. If you're already a dedicated beekeeper, well, then, you've probably already met Nancy and Fred, the proprietor and the talker, respectively, who run this gem of a shop.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/fred-beekeeper.jpg\" alt=\"fred the beekeeper\" width=\"300\" height=\"452\" class=\"alignnone size-full wp-image-2328\">\u003c/p>\n\u003cp>They're known and loved by apiarists throughout Northern California and have loyal customers extended throughout the west. Nancy opened the business in 1985 and ran the day-to-day operations, while Fred supplied bees to local orchards in his hours after work. Once he retired, though, he was able to spend more time at the shop, and now, on any given day, you'll find him leaning on his cane offering mini lectures on any topic from why hives swarm to the best way to catch a queen bee.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/beekeeping-queencatchers.jpg\" alt=\"beekeeping queen catchers\" width=\"450\" height=\"299\" class=\"alignnone size-full wp-image-2329\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>You can taste different varieties of honey at the tasting bar. Choose your own too-cute jar to fill with one of the honeys that they keep on tap, or head to the bee-themed gift section for souvenirs that the TSA won't confiscate. Crafty folks will love the back room, where candle molds, sheets of wax and Ukrainian egg kits (just in time for Easter) provide distraction during these rainy days. For now, I enjoy their honeys -- sage, coastal wildflower, the unique Davis blend -- but already hooked by their excitement, I can't help daydreaming about my very own beginner's beekeeping kit.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/beekeeping-jars.jpg\" alt=\"beekeeping honey jars\" width=\"450\" height=\"298\" class=\"alignnone size-full wp-image-2332\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.sacramentobeekeeping.com/\">Sacramento Beekeeping Supplies\u003c/a>\u003cbr>\n2110 X Street\u003cbr>\nSacramento, CA 95818\u003cbr>\n(916) 451-2337\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?um=1&ie=UTF-8&cid=0,0,18360245800931690162&fb=1&split=1&gl=us&dq=map+2110+X+Street,+sacramento&daddr=2110+X+St,+Sacramento,+CA+95818&geocode=18273538866325628153,38.560783,-121.484698&ei=GhWsSZftCIKEsAPzsc3gDw&sa=X&oi=local_result&resnum=1&ct=directions-to\">Map\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/beekeeping-sign.jpg\" alt=\"beekeeper sign\" width=\"300\" height=\"452\" class=\"alignnone size-full wp-image-2331\">\u003c/p>\n\n",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/aprons1.jpg\" alt=\"Aprons for every occasion\" width=\"450\" height=\"338\" class=\"size-full wp-image-2311\">\u003cbr>\n\u003cem>Aprons for every occasion\u003c/em>\u003c/p>\n\u003cp>So, all you small-time gastronomic artisans of Brooklyn, you ricotta-makers and knife-forgers, you picklers and bean-to-bar chocolatiers, sure looks like the New York Times thinks you're all that. \u003ca href=\"http://www.nytimes.com/2009/02/25/dining/25brooklyn.html\">Brooklyn's New Culinary Movement\u003c/a>, proclaimed the paper, making much of the borough's growing reputation as an incubator for small food-related businesses, the quirkier and/or old-timey, whimsical, or pork-related the better. \u003c/p>\n\u003cp>For anyone who's spent time around a Williamsburg table (drinking, of course, a Six-Point Ale or Brooklyn Brewery lager) with the food geeks of Brooklyn, the level of solemnly bearded, dudely obsessiveness detailed in the article certainly rings true. As I recall, Brooklyn foodies, just like their skinny-jeaned music-scene counterparts, could take themselves awfully seriously. (But, damn, you could sure get some good pizza. I still kept a magnet from \u003ca href=\"http://www.zantespizza.com\">Zante's\u003c/a> on my Cobble Hill fridge during my 3-year Brooklyn sojourn, however, and babbled to everyone I met about the pungent wonder of their cilantro-spiked Indian pizza. Just one of the many tip-offs that told me maybe I really loved San Francisco the most.)\u003c/p>\n\u003cp>But that article did get me to wondering: Where are the Bay Area's foodie micro-makers? Surely we're as food-obsessed as any of our Eastern counterparts. Do we incubate businesses the same way? Or do we all just cook for ourselves and then head out to yoga, aging our ginger-wasabi sauerkraut out on the back steps without feeling the need to slap on a snappy label and sell it to our neighbors? Do we abide by the Chez Panisse perfect-peach theory that our local produce/meat/eggs/dairy is so good that nothing, save a little glossing of olive oil or sea salt, need be done to it? Or it is that our local all-stars--\u003ca href=\"http://www.fattedcalf.com\">Fatted Calf\u003c/a> charcuterie, Acme bread, Straus & \u003ca href=\"http://www.stbenoit.com\">St. Benoit\u003c/a> yogurts, \u003ca href=\"http://www.bluebottlecoffee.net\">Blue Bottle\u003c/a> coffee, \u003ca href=\"http://www.framani.com\">Fra Mani\u003c/a> salumi--are already so amazing that there's no point in re-inventing those particular wheels? \u003c/p>\n\u003cp>After all, It's pretty sassy to start another jam company when someone as single-minded and high-achieving as \u003ca href=\"http://www.junetaylorjams.com\">June Taylor\u003c/a> is already here, although that hasn't stopped \u003ca href=\"http://www.bluechairfruit.com\">Blue Chair Fruit\u003c/a> or \u003ca href=\"http://www.cmbsweets.com\">CMB Sweets\u003c/a>. Of course, there's good stuff coming out of the incubator program at \u003ca href=\"http://lacocinasf.org\">La Cocina\u003c/a>, to say nothing of the hard-working, stockpot-lugging tamale ladies of the Mission. The newly opened \u003ca href=\"http://www.omnivorebooks.com\">Omnivore Books\u003c/a> in Noe Valley is fast becoming a go-to for both local and national cookbook authors and culinary book collectors. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Still, I know there must be others out there, making pickles or jam, perfecting a cookie or salting down headcheese. Who are you? And what's your story? How does the Bay Area stack up as a place for creating the tiny, day-to-day business of deliciousness?\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/jars1.jpg\" alt=\"Homemade jams and pickles from the pantry\" width=\"450\" height=\"338\" class=\"size-full wp-image-2310\">\u003cbr>\n\u003cem>Homemade jams and pickles from the pantry\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/24/2009/03/aprons1.jpg\" alt=\"Aprons for every occasion\" width=\"450\" height=\"338\" class=\"size-full wp-image-2311\">\u003cbr>\n\u003cem>Aprons for every occasion\u003c/em>\u003c/p>\n\u003cp>So, all you small-time gastronomic artisans of Brooklyn, you ricotta-makers and knife-forgers, you picklers and bean-to-bar chocolatiers, sure looks like the New York Times thinks you're all that. \u003ca href=\"http://www.nytimes.com/2009/02/25/dining/25brooklyn.html\">Brooklyn's New Culinary Movement\u003c/a>, proclaimed the paper, making much of the borough's growing reputation as an incubator for small food-related businesses, the quirkier and/or old-timey, whimsical, or pork-related the better. \u003c/p>\n\u003cp>For anyone who's spent time around a Williamsburg table (drinking, of course, a Six-Point Ale or Brooklyn Brewery lager) with the food geeks of Brooklyn, the level of solemnly bearded, dudely obsessiveness detailed in the article certainly rings true. As I recall, Brooklyn foodies, just like their skinny-jeaned music-scene counterparts, could take themselves awfully seriously. (But, damn, you could sure get some good pizza. I still kept a magnet from \u003ca href=\"http://www.zantespizza.com\">Zante's\u003c/a> on my Cobble Hill fridge during my 3-year Brooklyn sojourn, however, and babbled to everyone I met about the pungent wonder of their cilantro-spiked Indian pizza. Just one of the many tip-offs that told me maybe I really loved San Francisco the most.)\u003c/p>\n\u003cp>But that article did get me to wondering: Where are the Bay Area's foodie micro-makers? Surely we're as food-obsessed as any of our Eastern counterparts. Do we incubate businesses the same way? Or do we all just cook for ourselves and then head out to yoga, aging our ginger-wasabi sauerkraut out on the back steps without feeling the need to slap on a snappy label and sell it to our neighbors? Do we abide by the Chez Panisse perfect-peach theory that our local produce/meat/eggs/dairy is so good that nothing, save a little glossing of olive oil or sea salt, need be done to it? Or it is that our local all-stars--\u003ca href=\"http://www.fattedcalf.com\">Fatted Calf\u003c/a> charcuterie, Acme bread, Straus & \u003ca href=\"http://www.stbenoit.com\">St. Benoit\u003c/a> yogurts, \u003ca href=\"http://www.bluebottlecoffee.net\">Blue Bottle\u003c/a> coffee, \u003ca href=\"http://www.framani.com\">Fra Mani\u003c/a> salumi--are already so amazing that there's no point in re-inventing those particular wheels? \u003c/p>\n\u003cp>After all, It's pretty sassy to start another jam company when someone as single-minded and high-achieving as \u003ca href=\"http://www.junetaylorjams.com\">June Taylor\u003c/a> is already here, although that hasn't stopped \u003ca href=\"http://www.bluechairfruit.com\">Blue Chair Fruit\u003c/a> or \u003ca href=\"http://www.cmbsweets.com\">CMB Sweets\u003c/a>. Of course, there's good stuff coming out of the incubator program at \u003ca href=\"http://lacocinasf.org\">La Cocina\u003c/a>, to say nothing of the hard-working, stockpot-lugging tamale ladies of the Mission. The newly opened \u003ca href=\"http://www.omnivorebooks.com\">Omnivore Books\u003c/a> in Noe Valley is fast becoming a go-to for both local and national cookbook authors and culinary book collectors. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Still, I know there must be others out there, making pickles or jam, perfecting a cookie or salting down headcheese. Who are you? And what's your story? How does the Bay Area stack up as a place for creating the tiny, day-to-day business of deliciousness?\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/jars1.jpg\" alt=\"Homemade jams and pickles from the pantry\" width=\"450\" height=\"338\" class=\"size-full wp-image-2310\">\u003cbr>\n\u003cem>Homemade jams and pickles from the pantry\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "48 hours in Sonoma County, Part I",
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"content": "\u003cp>\u003ca href=\"http://flickr.com/photos/jenmaiser/3306444561/\"> \u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/stgeorge-cheese450.jpg\" alt=\"St. George's Cheese, Matos Cheese Factory\" width=\"450\" height=\"450\" class=\"alignnone size-full wp-image-2175\">\u003c/a>\u003c/p>\n\u003cp>I should have known that when my ultimate food friend, Melanie, invited me to her house in Cloverdale this weekend that the days would be filled with chowing my way through Sonoma County. When not hanging out at her house chatting by the fire and drinking delicious wine, we were cruising the county having nibbles and bites in Santa Rosa, Healdsburg, Cloverdale and the surrounding areas.\u003c/p>\n\u003cp>\"Can you leave work at 2:30,\" she asked via email late last week, \"I'd like to get to the Downtown Bakery in Healdsburg by 4:30pm for the half-price markdown.\"\u003c/p>\n\u003cp>\u003ca href=\"http://flickr.com/photos/jenmaiser/3307277032/in/photostream/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/09_02_20_2507-thin.jpg\" alt=\"St. George's Cheese, Matos Cheese Factory\" width=\"450\" height=\"100\" class=\"alignnone size-full wp-image-2176\"> \u003c/a>\u003c/p>\n\u003cp>On the way to Healdsburg, we exited Highway 101 to avoid traffic and came to our first stop: Joe Matos Cheese Factory. The Matos family sells their St. George's cheese to many cheese stores and restaurants in the Bay Area and their unassuming \"retail store\" (consisting of a wheel of cheese and a loud bell announcing customers) is located in Santa Rosa. The cheese is a bargain at $7 per pound, and I bought a large $10 slice for our weekend. This is a delicious cheese. \u003ca href=\"http://ww2.kqed.org/bayareabites/2007/09/04/best-library-ever/\">Cowgirl Creamery's Library of Cheese\u003c/a> describes the St. George as a \"full-flavored cow milk cheese with a cheddary depth and a rich texture.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Next, we stopped at \u003ca href=\"http://www.williebird.com/\">Willie Bird Turkeys\u003c/a> to pick up some bones for stock. Many of you know Willie Bird as the purveyors of a large number of sustainable turkeys around the holidays. Their retail store is worth a stop and many bargains can be found inside. The bones were seventy cents a pound, and we bought a flat of 20 delicious turkey eggs for $4. I left the store noshing on their peppery turkey jerky and we were on our way.\u003c/p>\n\u003cp>We pulled into Healdsburg at 4:40 pm, and Melanie was in a hurry to get to \u003ca href=\"http://www.downtownbakery.net/\">Downtown Bakery\u003c/a>. \"I've never gotten here this late,\" she mentioned as we quickly walked to the bakery. Each weekday from 4:30 to 5:30, Downtown Bakery marks down many of their items to half-price. We walked in and took a number (18 people were ahead of us!) and perused the mark-down menu to make our decisions. What followed was an oddly stressful ten minutes as we watched item after item be completely sold-out by the earlier customers. Still, by the time it was our turn there were many items left and we bought a large bag of baked goods (a lot for freezing) for $15. I've always loved Downtown Bakery's croissants, which I purchase at the Ferry Plaza Farmers Market, and happily had one for breakfast the next morning. The highlight of our purchases was a delicious almond tart which was quite sweet, full of nuts, and perfect when toasted.\u003c/p>\n\u003cp>Next week, I'll let you know about the rest of our trip which included a trip to the delightful Santa Rosa Farmers Market and more Sonoma county wanderings.\u003c/p>\n\u003cp>\u003cstrong>Joe Matos Cheese Factory\u003c/strong>\u003cbr>\n3669 Llano Road\u003cbr>\nSanta Rosa\u003cbr>\n9 am - 5 pm\u003cbr>\n707-584-5283\u003c/p>\n\u003cp>\u003ca href=\"http://www.williebird.com/\">Willie Bird Turkeys\u003c/a>\u003cbr>\n5350 Highway 12\u003cbr>\nSanta Rosa\u003cbr>\n707-545-2832\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.downtownbakery.net/\">Downtown Bakery\u003c/a>\u003cbr>\n308A Center Street\u003cbr>\nHealdsburg\u003cbr>\n707-431-2719\u003c/p>\n\n",
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"excerpt": "I should have known that when my ultimate food friend, Melanie, invited me to her house in Cloverdale this weekend that the days would be filled with chowing my way through Sonoma County. When not hanging out at her house chatting by the fire and drinking delicious wine, we were cruising the county having nibbles and bites in Santa Rosa, Healdsburg, Cloverdale and the surrounding areas.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://flickr.com/photos/jenmaiser/3306444561/\"> \u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/stgeorge-cheese450.jpg\" alt=\"St. George's Cheese, Matos Cheese Factory\" width=\"450\" height=\"450\" class=\"alignnone size-full wp-image-2175\">\u003c/a>\u003c/p>\n\u003cp>I should have known that when my ultimate food friend, Melanie, invited me to her house in Cloverdale this weekend that the days would be filled with chowing my way through Sonoma County. When not hanging out at her house chatting by the fire and drinking delicious wine, we were cruising the county having nibbles and bites in Santa Rosa, Healdsburg, Cloverdale and the surrounding areas.\u003c/p>\n\u003cp>\"Can you leave work at 2:30,\" she asked via email late last week, \"I'd like to get to the Downtown Bakery in Healdsburg by 4:30pm for the half-price markdown.\"\u003c/p>\n\u003cp>\u003ca href=\"http://flickr.com/photos/jenmaiser/3307277032/in/photostream/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/02/09_02_20_2507-thin.jpg\" alt=\"St. George's Cheese, Matos Cheese Factory\" width=\"450\" height=\"100\" class=\"alignnone size-full wp-image-2176\"> \u003c/a>\u003c/p>\n\u003cp>On the way to Healdsburg, we exited Highway 101 to avoid traffic and came to our first stop: Joe Matos Cheese Factory. The Matos family sells their St. George's cheese to many cheese stores and restaurants in the Bay Area and their unassuming \"retail store\" (consisting of a wheel of cheese and a loud bell announcing customers) is located in Santa Rosa. The cheese is a bargain at $7 per pound, and I bought a large $10 slice for our weekend. This is a delicious cheese. \u003ca href=\"http://ww2.kqed.org/bayareabites/2007/09/04/best-library-ever/\">Cowgirl Creamery's Library of Cheese\u003c/a> describes the St. George as a \"full-flavored cow milk cheese with a cheddary depth and a rich texture.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Next, we stopped at \u003ca href=\"http://www.williebird.com/\">Willie Bird Turkeys\u003c/a> to pick up some bones for stock. Many of you know Willie Bird as the purveyors of a large number of sustainable turkeys around the holidays. Their retail store is worth a stop and many bargains can be found inside. The bones were seventy cents a pound, and we bought a flat of 20 delicious turkey eggs for $4. I left the store noshing on their peppery turkey jerky and we were on our way.\u003c/p>\n\u003cp>We pulled into Healdsburg at 4:40 pm, and Melanie was in a hurry to get to \u003ca href=\"http://www.downtownbakery.net/\">Downtown Bakery\u003c/a>. \"I've never gotten here this late,\" she mentioned as we quickly walked to the bakery. Each weekday from 4:30 to 5:30, Downtown Bakery marks down many of their items to half-price. We walked in and took a number (18 people were ahead of us!) and perused the mark-down menu to make our decisions. What followed was an oddly stressful ten minutes as we watched item after item be completely sold-out by the earlier customers. Still, by the time it was our turn there were many items left and we bought a large bag of baked goods (a lot for freezing) for $15. I've always loved Downtown Bakery's croissants, which I purchase at the Ferry Plaza Farmers Market, and happily had one for breakfast the next morning. The highlight of our purchases was a delicious almond tart which was quite sweet, full of nuts, and perfect when toasted.\u003c/p>\n\u003cp>Next week, I'll let you know about the rest of our trip which included a trip to the delightful Santa Rosa Farmers Market and more Sonoma county wanderings.\u003c/p>\n\u003cp>\u003cstrong>Joe Matos Cheese Factory\u003c/strong>\u003cbr>\n3669 Llano Road\u003cbr>\nSanta Rosa\u003cbr>\n9 am - 5 pm\u003cbr>\n707-584-5283\u003c/p>\n\u003cp>\u003ca href=\"http://www.williebird.com/\">Willie Bird Turkeys\u003c/a>\u003cbr>\n5350 Highway 12\u003cbr>\nSanta Rosa\u003cbr>\n707-545-2832\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.downtownbakery.net/\">Downtown Bakery\u003c/a>\u003cbr>\n308A Center Street\u003cbr>\nHealdsburg\u003cbr>\n707-431-2719\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/2060783911\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/ggb-750590.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Before I was a food blogger, I was a \u003cstrong>\u003ca href=\"http://www.chowhound.com/\">Chowhound\u003c/a>\u003c/strong>. This occurred out of necessity when I first moved to the Bay Area over seven years ago. I had come from Southern California -- a place where I had lived my whole life and where I knew numerous hole-in-the-wall, amazing restaurants. Once I got here, I had bad meal after bad meal. Add the fact that I was homesick and it was June and like 10 degrees Fahrenheit out, and you may begin to understand my despair. \u003c/p>\n\u003cp>Then there was The Day Of The Two Bad Meals. I'd already had a bad lunch and for dinner my friend Tricia and I decided to eat close to our new Richmond District apartment. I burst into tears as I tried to eat horrible spaghetti, and vowed that I had to find a better way. I had learned that even though there are some really fantastic restaurants in San Francisco, there are also some really vile restaurants out there -- and when you're new it can sometimes be a minefield.\u003c/p>\n\u003cp>So I found Chowhound. And that was the beginning of delicious meal after delicious meal. Seven years later, I have a love-hate relationship with Chowhound, but I will always be grateful to the members of the boards for showing me the ropes when I was still getting my bearings in this new town.\u003c/p>\n\u003cp>Early on, we had a lot of \"Chowdowns\" where members of the community would gather to have a meal at a restaurant. There were certain rules to these events, and one of them had to do with assigning one person to transcribe the menu for the boards. I think because he hated being the transcriber, Derek (now \u003cstrong>\u003ca href=\"http://www.chow.com/profile/10485\">chowfun_derek\u003c/a>\u003c/strong> on the boards) often plied us with egg tarts from Golden Gate Bakery. He'd pick them up from the bakery right before our Chinatown meals and we would eat them still warm. We always let him off the hook for the transcription -- in fact I think that gift of the egg tarts let him get away with a lot.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Derek once told me that he discovered Golden Gate Bakery on his first day in San Francisco in 1970. \"I had my suitcases and was walking down Grant, and I spied a long line and decided to just get in it to see what everyone was buying.\" It was the first bite of food he ate in San Francisco, and he now uses it as a \"culinary touchstone\" in the city.\u003c/p>\n\u003cp>Golden Gate Bakery is a very small bakery on Grant Avenue in Chinatown. They have several sweet and savory items, and are famous for their holiday moon cakes, though I have to admit that I only have eyes for their macaroons and their egg tart -- a light, flaky pastry tart that is filled with a warm, sweet, eggy custard. The pastry is really the star of this hand held delight, and when it's filled with egg custard that is slightly firm and not overly sweet you bite into a delicious treat. The macaroons are on the small side, very crunchy on the outside, and very basic with delicious coconut filling. They're my favorite in the city.\u003c/p>\n\u003cp>Going to Golden Gate Bakery is an experience. I went there on Saturday night and got in line with the throngs. There were several tourists behind me who didn't understand the process. \"I think that they're confused,\" said one tourist, referring to the many employees who were standing around seemingly doing nothing while customers behind the counter just stood and waited. \"No, they're waiting for the new batch to come out,\" I explained, feeling a bit like I was trying to explain what Willy Wonka was doing in his Chocolate Factory. One employee busied herself by preparing a mound of pink boxes. \"I think that she probably has enough,\" grumbled the tourist. I smiled to myself, knowing that all those boxes would be filled very soon. Sure enough, several trays of egg tarts came out at once and the pink pastry boxes were quickly filled.\u003c/p>\n\u003cp>The line always snakes out the door and when you finally make it inside, a consistent skit ensues. If the item that you want is available, then you're in and out in a couple of minutes. More likely, however, is that your item won't be available. Then you call out your order, and they use a walkie-talkie to talk to the kitchen. There's lots of conversation back and forth before the woman finally tells you how long it will be. I've waited up to 20 minutes for egg tarts to come out of the oven. There's no cooling period -- if you get them right out of the oven, they will be inedibly hot for a few minutes. If you order several, the ladies will give you the egg tarts in a pink box that is vented for the steam.\u003c/p>\n\u003cp>There was recently a mini-crisis on the Chowhound boards, as Golden Gate Bakery closed inexplicably. When it was finally reported that the pastry maker had died, many speculated and wondered whether we had seen the end of the amazing egg tart. The store was closed for over a month, and the re-opening was delayed several times. \"What I really hope they are doing is going back to their homeland ... to find a replacement egg tart chef who can replicate that signature flakey (sic) crust/exterior.\" said one person on the boards. Happily, the bakery re-opened last week and it's as good as it's always been.\u003c/p>\n\u003cp>If you're ever in Chinatown and aren't in a hurry, join the longest line on Grant Avenue to find your bliss. If you're going to Chinatown just to visit Golden Gate Bakery, call ahead first. They take a month off each summer, and are sometimes closed on random days.\u003c/p>\n\u003cp>Golden Gate Bakery\u003cbr>1029 Grant Ave (at Pacific)\u003cbr>415-781-2627\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>More on Golden Gate Bakery:\u003cbr>\u003cstrong>\u003ca href=\"http://www.bunrab.com/yummychow/Shopping/SFShoppingFrameset.html?GGBakery_shop.html\">The Bunrabs on Golden Gate Bakery\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://www.culinarymuse.com/weblog/2005/02/the_neighborhoo.html\">Culinary Muse muses about the egg tarts\u003c/a>\u003c/strong>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Derek once told me that he discovered Golden Gate Bakery on his first day in San Francisco in 1970. \"I had my suitcases and was walking down Grant, and I spied a long line and decided to just get in it to see what everyone was buying.\" It was the first bite of food he ate in San Francisco, and he now uses it as a \"culinary touchstone\" in the city.\u003c/p>\n\u003cp>Golden Gate Bakery is a very small bakery on Grant Avenue in Chinatown. They have several sweet and savory items, and are famous for their holiday moon cakes, though I have to admit that I only have eyes for their macaroons and their egg tart -- a light, flaky pastry tart that is filled with a warm, sweet, eggy custard. The pastry is really the star of this hand held delight, and when it's filled with egg custard that is slightly firm and not overly sweet you bite into a delicious treat. The macaroons are on the small side, very crunchy on the outside, and very basic with delicious coconut filling. They're my favorite in the city.\u003c/p>\n\u003cp>Going to Golden Gate Bakery is an experience. I went there on Saturday night and got in line with the throngs. There were several tourists behind me who didn't understand the process. \"I think that they're confused,\" said one tourist, referring to the many employees who were standing around seemingly doing nothing while customers behind the counter just stood and waited. \"No, they're waiting for the new batch to come out,\" I explained, feeling a bit like I was trying to explain what Willy Wonka was doing in his Chocolate Factory. One employee busied herself by preparing a mound of pink boxes. \"I think that she probably has enough,\" grumbled the tourist. I smiled to myself, knowing that all those boxes would be filled very soon. Sure enough, several trays of egg tarts came out at once and the pink pastry boxes were quickly filled.\u003c/p>\n\u003cp>The line always snakes out the door and when you finally make it inside, a consistent skit ensues. If the item that you want is available, then you're in and out in a couple of minutes. More likely, however, is that your item won't be available. Then you call out your order, and they use a walkie-talkie to talk to the kitchen. There's lots of conversation back and forth before the woman finally tells you how long it will be. I've waited up to 20 minutes for egg tarts to come out of the oven. There's no cooling period -- if you get them right out of the oven, they will be inedibly hot for a few minutes. If you order several, the ladies will give you the egg tarts in a pink box that is vented for the steam.\u003c/p>\n\u003cp>There was recently a mini-crisis on the Chowhound boards, as Golden Gate Bakery closed inexplicably. When it was finally reported that the pastry maker had died, many speculated and wondered whether we had seen the end of the amazing egg tart. The store was closed for over a month, and the re-opening was delayed several times. \"What I really hope they are doing is going back to their homeland ... to find a replacement egg tart chef who can replicate that signature flakey (sic) crust/exterior.\" said one person on the boards. Happily, the bakery re-opened last week and it's as good as it's always been.\u003c/p>\n\u003cp>If you're ever in Chinatown and aren't in a hurry, join the longest line on Grant Avenue to find your bliss. If you're going to Chinatown just to visit Golden Gate Bakery, call ahead first. They take a month off each summer, and are sometimes closed on random days.\u003c/p>\n\u003cp>Golden Gate Bakery\u003cbr>1029 Grant Ave (at Pacific)\u003cbr>415-781-2627\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>More on Golden Gate Bakery:\u003cbr>\u003cstrong>\u003ca href=\"http://www.bunrab.com/yummychow/Shopping/SFShoppingFrameset.html?GGBakery_shop.html\">The Bunrabs on Golden Gate Bakery\u003c/a>\u003c/strong>\u003cbr>\u003cstrong>\u003ca href=\"http://www.culinarymuse.com/weblog/2005/02/the_neighborhoo.html\">Culinary Muse muses about the egg tarts\u003c/a>\u003c/strong>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/scoop.jpg\">\u003c/p>\n\u003cp>What is the most decadent dessert you can think of? For me, and my childhood memories of trips to \u003ca href=\"http://beach-high.com/wolfies.html\">Wolfie's\u003c/a> in Miami Beach, Florida, it's a tall ice cream sundae or a giant banana split, with no less than 2 scoops of ice cream, rivers of hot fudge, and a mountain of whipped cream (hold the formaldehyde-soaked cherry please!).\u003c/p>\n\u003cp>Recently, using my birthday as the perfect excuse, I decided that I deserved something a bit over-the-top (and perhaps I was paying homage to that big-eyed childhood excitement of ordering the most decadent thing on the menu). Luckily for me, I've managed to position my home within walking distance of the \u003ca href=\"http://biritecreamery.com/\">Bi-Rite Creamery\u003c/a> in San Francisco. What I consider, hands-down, to the be the best ice creamery in the Bay Area, and located on, in my humble opinion, the most amazing culinary street in the Bay Area (home to \u003ca href=\"http://www.delfinasf.com/\">Delfina,\u003c/a> \u003ca href=\"http://www.pizzeriadelfina.com/\">Delfina Pizzeria,\u003c/a> \u003ca href=\"http://www.tartinebakery.com/\">Tartine,\u003c/a> and the \u003ca href=\"http://www.biritemarket.com/\">Bi-Rite Store\u003c/a>).\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/birite_sign.jpg\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/inside_birite.jpg\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Before I get into the ooey gooey goodness of my birthday treat, let me describe the Bi-Rite Creamery for those of you who haven't had the pleasure of sampling this year-old ice cream shop's creamy delights. On any warm day, and especially on a rare warm night, you can be sure the creamery will be packed, a long giggling line snaking down the block, chock full of families and young hipsters, folks from the neighborhood and those who've traveled across the city. All there just to get a taste of the artisanal, seasonal flavors that go into Bi-Rite's ever-changing ice cream menu.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/saltedcaramel.jpg\">\u003c/p>\n\u003cp>Salted caramel.\u003cbr>Honey lavender.\u003cbr>Creme fraiche.\u003cbr>Chai spiced milk chocolate.\u003cbr>Double ginger.\u003cbr>Balsamic strawberry.\u003cbr>Roasted banana.\u003cbr>Luscious lemon. (ok I added the luscious)\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/icecream1.jpg\">\u003c/p>\n\u003cp>Maybe some of the flavors sound out there. But they also have The Best-Ever Yummiest Vanilla Ice Cream. (no really, I swear, that's the title). And Super-Extra Bittersweet Rich Dark Chocolate. And on a recent trip, one of my all-time faves, Rocky Road. Granted it was made with homemade marshmallows and marcona almonds, but it was the best damn Rocky Road that I've ever put in my mouth.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/icecream_togo.jpg\">\u003c/p>\n\u003cp>Anyway, I had determined, at least for me, that the banana split was their most decadent item. Don't get me wrong, there's plenty of decadence at Bi-Rite Creamery. They have an entire sundae menu. Hell, they have a s'more pie! But their incredible version of this old-school treat had me wide-eyed and feeling naughty.\u003c/p>\n\u003cp>They start with two giant scoops (or was that four scoops?) of ice cream, your choice. I chose creamy dreamy vanilla and salted caramel. (Ok, before you say \"ick\" for those of you who haven't tried it, salted caramel is by far my favorite flavor, with it's intense flavor and almost fluffy melty texture. It's not for the timid--it is sophisticated, rich, intense, and yes, decadent.) \u003c/p>\n\u003cp>The ice cream is drizzled with bittersweet warm chocolate, and then the blow torch comes out. Seriously. \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/blowtorch.jpg\">\u003c/p>\n\u003cp>They split the banana, sprinkle it with brown sugar, and fire it up until it's crisp and caramelized. Nestled on top of the ice cream, my perfect banana split is then topped with freshly whipped cream and a handful of caramelized toasted walnuts (I opted out of this last embellishment as I'm allergic to walnuts).\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/bananasplit.jpg\">\u003c/p>\n\u003cp>Mmmmmmm. Heaven. I have to admit though, I did have to split my split. But it was all I could do not to lick the bowl when we were finished. I can't wait until my birthday next year. I think I might make this a tradition.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/finished.jpg\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/durty_spoons.jpg\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://biritecreamery.com/\">Bi-Rite Creamery\u003c/a>\u003cbr>3692 18th Street (between Dolores and Guerrero)\u003cbr>San Francisco, CA 94110\u003cbr>415.626.5600\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/scoop.jpg\">\u003c/p>\n\u003cp>What is the most decadent dessert you can think of? For me, and my childhood memories of trips to \u003ca href=\"http://beach-high.com/wolfies.html\">Wolfie's\u003c/a> in Miami Beach, Florida, it's a tall ice cream sundae or a giant banana split, with no less than 2 scoops of ice cream, rivers of hot fudge, and a mountain of whipped cream (hold the formaldehyde-soaked cherry please!).\u003c/p>\n\u003cp>Recently, using my birthday as the perfect excuse, I decided that I deserved something a bit over-the-top (and perhaps I was paying homage to that big-eyed childhood excitement of ordering the most decadent thing on the menu). Luckily for me, I've managed to position my home within walking distance of the \u003ca href=\"http://biritecreamery.com/\">Bi-Rite Creamery\u003c/a> in San Francisco. What I consider, hands-down, to the be the best ice creamery in the Bay Area, and located on, in my humble opinion, the most amazing culinary street in the Bay Area (home to \u003ca href=\"http://www.delfinasf.com/\">Delfina,\u003c/a> \u003ca href=\"http://www.pizzeriadelfina.com/\">Delfina Pizzeria,\u003c/a> \u003ca href=\"http://www.tartinebakery.com/\">Tartine,\u003c/a> and the \u003ca href=\"http://www.biritemarket.com/\">Bi-Rite Store\u003c/a>).\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/birite_sign.jpg\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/inside_birite.jpg\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Before I get into the ooey gooey goodness of my birthday treat, let me describe the Bi-Rite Creamery for those of you who haven't had the pleasure of sampling this year-old ice cream shop's creamy delights. On any warm day, and especially on a rare warm night, you can be sure the creamery will be packed, a long giggling line snaking down the block, chock full of families and young hipsters, folks from the neighborhood and those who've traveled across the city. All there just to get a taste of the artisanal, seasonal flavors that go into Bi-Rite's ever-changing ice cream menu.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/saltedcaramel.jpg\">\u003c/p>\n\u003cp>Salted caramel.\u003cbr>Honey lavender.\u003cbr>Creme fraiche.\u003cbr>Chai spiced milk chocolate.\u003cbr>Double ginger.\u003cbr>Balsamic strawberry.\u003cbr>Roasted banana.\u003cbr>Luscious lemon. (ok I added the luscious)\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/icecream1.jpg\">\u003c/p>\n\u003cp>Maybe some of the flavors sound out there. But they also have The Best-Ever Yummiest Vanilla Ice Cream. (no really, I swear, that's the title). And Super-Extra Bittersweet Rich Dark Chocolate. And on a recent trip, one of my all-time faves, Rocky Road. Granted it was made with homemade marshmallows and marcona almonds, but it was the best damn Rocky Road that I've ever put in my mouth.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/icecream_togo.jpg\">\u003c/p>\n\u003cp>Anyway, I had determined, at least for me, that the banana split was their most decadent item. Don't get me wrong, there's plenty of decadence at Bi-Rite Creamery. They have an entire sundae menu. Hell, they have a s'more pie! But their incredible version of this old-school treat had me wide-eyed and feeling naughty.\u003c/p>\n\u003cp>They start with two giant scoops (or was that four scoops?) of ice cream, your choice. I chose creamy dreamy vanilla and salted caramel. (Ok, before you say \"ick\" for those of you who haven't tried it, salted caramel is by far my favorite flavor, with it's intense flavor and almost fluffy melty texture. It's not for the timid--it is sophisticated, rich, intense, and yes, decadent.) \u003c/p>\n\u003cp>The ice cream is drizzled with bittersweet warm chocolate, and then the blow torch comes out. Seriously. \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/blowtorch.jpg\">\u003c/p>\n\u003cp>They split the banana, sprinkle it with brown sugar, and fire it up until it's crisp and caramelized. Nestled on top of the ice cream, my perfect banana split is then topped with freshly whipped cream and a handful of caramelized toasted walnuts (I opted out of this last embellishment as I'm allergic to walnuts).\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/bananasplit.jpg\">\u003c/p>\n\u003cp>Mmmmmmm. Heaven. I have to admit though, I did have to split my split. But it was all I could do not to lick the bowl when we were finished. I can't wait until my birthday next year. I think I might make this a tradition.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/finished.jpg\">\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/durty_spoons.jpg\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://biritecreamery.com/\">Bi-Rite Creamery\u003c/a>\u003cbr>3692 18th Street (between Dolores and Guerrero)\u003cbr>San Francisco, CA 94110\u003cbr>415.626.5600\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Piercing the Heart of Fall: Cowgirl Creamery's Pierce Pt.",
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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/piercept3-729247.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/piercept3-729243.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Ask five people what they taste when they suck a plush gobbet of Cowgirl Creamery's Pierce Pt. off their finger and you'll get five different answers. \"Chamomile!\" \"Fennel!\" \"Coriander!\" Personally, I always manage to pull out a flavor that reminds me of the big steaming bowls of oatmeal my mother used to dish out on cold Minnesota mornings. And now, with San Francisco skies waxing chill and nights that stretch dark and long like a Halloween cat flexing its supple spine, Pierce Pt. is once again of the season. \u003c/p>\n\u003cp>Once upon a time when I was a sweet young cheesemonger, Pierce Pt. was thick with herbs that scattered messily as a knife pulled through the encrusted round. It was a delicious mess, however, because I delighted in taking small white wedges and stamping them all over the plate, sticking up the herbs in a woodsy, furry collection. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/piercept2-794794.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/piercept2-794792.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Although it continues to be made with organic whole milk from the Straus Family dairy, today's Pierce Pt. is more restrained, refined, and graced with a delicate scattering of herbs that grow around the coastal climes of Tomales Bay. A quick spritz of a sweet and golden wine from Fetzer deepens the cheese's flavor and encourages the gilding of chamomile, fennel, bay, and coriander to cling fast to the natural, soft mold.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/piercept-753613.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/piercept-753611.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Delicately creamy, Pierce Pt.'s many levels of flavors unfold gently on your tongue. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Taste fall.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/piercept3-729247.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/piercept3-729243.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Ask five people what they taste when they suck a plush gobbet of Cowgirl Creamery's Pierce Pt. off their finger and you'll get five different answers. \"Chamomile!\" \"Fennel!\" \"Coriander!\" Personally, I always manage to pull out a flavor that reminds me of the big steaming bowls of oatmeal my mother used to dish out on cold Minnesota mornings. And now, with San Francisco skies waxing chill and nights that stretch dark and long like a Halloween cat flexing its supple spine, Pierce Pt. is once again of the season. \u003c/p>\n\u003cp>Once upon a time when I was a sweet young cheesemonger, Pierce Pt. was thick with herbs that scattered messily as a knife pulled through the encrusted round. It was a delicious mess, however, because I delighted in taking small white wedges and stamping them all over the plate, sticking up the herbs in a woodsy, furry collection. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/piercept2-794794.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/piercept2-794792.jpg\" border=\"0\" alt=\"\">\u003c/a>\u003c/p>\n\u003cp>Although it continues to be made with organic whole milk from the Straus Family dairy, today's Pierce Pt. is more restrained, refined, and graced with a delicate scattering of herbs that grow around the coastal climes of Tomales Bay. A quick spritz of a sweet and golden wine from Fetzer deepens the cheese's flavor and encourages the gilding of chamomile, fennel, bay, and coriander to cling fast to the natural, soft mold.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"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.",
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