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"content": "\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/charles-chocolate4-794685.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/charles-chocolate4-793178.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Proof that we are as spoiled as many of the children who went on the Charlie and the Chocolate Factory tour in Roald Dahl's consummate book, a new chocolatier has entered the already remarkable Bay Area chocolate scene.\u003c/p>\n\u003cp>With an eye for design and an understanding for the importance of formal re-introductions, the \u003ca href=\"http://www.charleschocolates.com/\">\u003cstrong>Charles Chocolates\u003c/strong>\u003c/a> website explains how the company seemingly sprang up from no where, \"Chuck (Charles) Siegel has been a part of the San Francisco chocolate scene since 1987 when he started his first premium chocolate company, Attivo Confections, at the age of 25.\"\u003c/p>\n\u003cp>No newbie to the sweet scene, Chuck has found a new dedication to candy making. \"He uses only the finest ingredients, including some of the world's best chocolates, organic herbs, fruits and nuts as well as Organic cream and butter from Strauss Dairy.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/charles-chocolate1-740511.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/charles-chocolate1-738623.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And recently, a choice few of the local press were invited to taste these decidedly rich confections, take a gander at the spacious factory where they were created, and hear the Charles Chocolates story from the inspired mouth of the man himself.\u003c/p>\n\u003cp>We wandered into the cavernous kitchen of Charles Chocolates, early as usual. Fortunately there were already choco-philes milling about. Practically before our warm greeting, both by Chuck and the heady scent of chocolate perfuming the air, we were offered our first \"welcome\" taste, the almond cluster. And the night carried on from there.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/charles-chocolate13-764075.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/charles-chocolate13-762672.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Taste 1: Almond cluster.\u003cbr>Chuck has worked endlessly on the nut cluster and raised this Americana sweet to sophisticated, balanced perfection. The Charles Chocolates almond cluster is spot on when it comes to real crunch, sparse but milk chocolaty coating and sculptural integrity. With a thin caramelized glaze enrobing toasted, slivered almonds, it's the kind of candy you could eat continuously without the guilt of consuming too much chocolate. (Really, though, is there ever too much chocolate?)\u003c/p>\n\u003cp>\"One of my pet peeves is when nuts aren't toasted enough and/or the chocolate that goes with it is so gloppy you can't taste the nut inside,\" Chuck explained.\u003c/p>\n\u003cp>Taste 2: Dark chocolate honey-lavendar truffle.\u003cbr>This round little truffle packs much flavor into its compact size. Infusing Organic lavendar into fresh cream, the candy is nicely balanced with rich chocolate flavor and just a whisper of the potent herb. Even the delicate flavor of the honey is not masked by the often-overpowering tastes of chocolate and lavendar.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/charles-chocolate11-730406.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/charles-chocolate11-728801.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Taste 3: Peanut butterfly.\u003cbr>A good play on words, and one of people's favorite tastings of the night, the butterfly is like an adult Reese's peanut butter cup.\u003c/p>\n\u003cp>A thin dark chocolate shell bursts forth with crunchy, outspoken, natural peanut butter flavor. It's secret? Peanut butter pralinee! Mix caramel with peanuts, grind it up and you get a crunch that lasts. Our only desire was that it had a hint more salt.\u003c/p>\n\u003cp>Taste 4: Chocolate-covered almond.\u003cbr>Surprisingly this almond was not blanched. Although I appreciate the thought behind this choice, the papery almond skin was the last thing in the mouth and it detracted from the toasty nut taste and generous coating of dark chocolate and natural cocoa powder exterior.\u003c/p>\n\u003cp>Taste 5: Mojito heart.\u003cbr>I didn't think I'd like this. I mean, I was ready to try it, with an open mind, but I just couldn't imagine how you could pull this one off, all the strong flavors: spearmint, dark Jamaican rum, lime juice, chocolate. That's what I get for thinking. This was heaven. Again, as in previous tastes, the flavors of this candy were perfectly balanced. How does he do it? Superb.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/charles-chocolate9-794165.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/charles-chocolate9-792371.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Taste 6: Earl Grey truffle.\u003cbr>The flavor of tea was so subtle it was barely there in the second cream truffle of the night. Rich and delicious with a slight bergamot perfume, simple and delicious.\u003c/p>\n\u003cp>Admittedly following on the heels of just about every European and American candy maker in the last few years, Chuck pulled out his two versions of salted caramels. Gorgeously redolent of the Strauss butter mounted into the caramel for a rich emulsion, everyone sighed in unison after biting into the Charles Chocolates' version. Some of us diverged from the maker's deliberate choice concerning how much and where to place the trace amount of the exorbitantly expensive French salt.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/charles-chocolate2-760725.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/charles-chocolate2-759309.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Taste 7: Fleur de Sel caramel.\u003cbr>Here's where it all comes out and where I differ from Chuck. I love. Love. Love chocolate and salt and caramel. The Spanish know what the hell they are doing. (A staple Barcelona treat is a slice of baguette with melted chocolate, a sprinkle of salt, and a drizzle of olive oil. oh god.) Give me a drizzle of some olive oil and I'm swooning. I digress.\u003c/p>\n\u003cp>One of Chuck's newest additions to his line of chocolates differs from many of the other fleur de sel caramels I've tried by local and boutique chocolatiers. Many of them make what's known as a \"wet\" caramel; sugar cooked to caramel and then mounted with cream and or butter. Chuck has developed a \"dry\" caramel; sugar cooked with all the ingredients until the correct temperature thus creating a more toothsome, smooth and less chewy interior. I prefer the chewy wet caramel, and I just wished for more salt. Flakes of salt. I actually dipped my salty caramel in more fleur de sel. Lest you think I'm a salt junkie, I'm not. But this just was not my favorite taste of the night.\u003c/p>\n\u003cp>Taste 8: Chocolate-fleur del sel caramel.\u003cbr>More of the same as above but with dark chocolate added to the caramel.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/charles-chocolate5-715172.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/charles-chocolate5-713201.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Taste 9: Poire Williams caramel.\u003cbr>As far as I remember, and by this time I was drunk with chocolate, this was actually not part of the original tasting line-up, but Chuck was so inspired, he whipped out a tray of these lovely little delicacies, flecked with edible gold leaf.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/charles-chocolate3-777768.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/charles-chocolate3-775022.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Taste 10: Marzipan chocolate.\u003cbr>For those of us closing the party we got to try a few more examples of the new line-up. Having read about Chuck's marzipan on the website and I was really hoping to try them. I love alomonds. Give me anything almond and I'm happy. Marzipan, it's right up there. And, as per his style, Chuck took that marzipan and made it his own, having a great story to back it up. While he himself is a big nut fan, Chuck has bad childhood memories of sickly-sweet marzipan. He's hated it. But with enough goading from his crew, he decided to make a marzipan confection that he could actually appreciate. Add a bit of orange zest to this, a little lemon zest to that, and voila! A perfectly balanced bittersweet chocolate-coated candy with just enough ooh-la-la to take the edge off the sweetness. Heaven.\u003c/p>\n\u003cp>Chuck Siegel is boldly entering a fashionable Bay Area scene with highly designed packaging and a line of unique candy bars and filled chocolates. He has a tough act to follow as Scharffen Berger put California on the world map of a fiercely competitive chocolate making field, and Michael Recchiuti tempted and fed us into submission with his innovative, rare and seasonal, hand dipped chocolates. It could be said that they are cornering the market.\u003c/p>\n\u003cp>But with the open mind and expansive palates we Californians are known to have, I think there's room for a newbie but a goody.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/charles-chocolate8-779600.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/charles-chocolate8-777310.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Where to find Charles Chocolates:\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.charleschocolates.com\">Charles Chocolates\u003c/a>\u003c/strong>\u003cbr>You can purchase a full range of chocolates on the website, including the fresh candies described above.\u003c/p>\n\u003cp>Due to quality and freshness considerations, the stores below generally only carry chocolate bars, righteous on their own of course...\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.biritemarket.com/\">Bi-Rite Market\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.bittersweetchocolatecafe.com/\">Bittersweet Chocolate Cafe\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.wholefoods.com/\">Whole Foods\u003c/a>\u003c/strong>\u003cbr>Select stores only.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://pouletdeli.com/\">Poulet Deli\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>\u003cstrong>post by Shuna Fish Lydon and Kim Goodfriend\u003c/strong>\u003c/em>\u003cbr>\u003cem>\u003cstrong>photos by Wendy Goodfriend\u003c/strong>\u003c/em>\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/charles-chocolate4-794685.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/charles-chocolate4-793178.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Proof that we are as spoiled as many of the children who went on the Charlie and the Chocolate Factory tour in Roald Dahl's consummate book, a new chocolatier has entered the already remarkable Bay Area chocolate scene.\u003c/p>\n\u003cp>With an eye for design and an understanding for the importance of formal re-introductions, the \u003ca href=\"http://www.charleschocolates.com/\">\u003cstrong>Charles Chocolates\u003c/strong>\u003c/a> website explains how the company seemingly sprang up from no where, \"Chuck (Charles) Siegel has been a part of the San Francisco chocolate scene since 1987 when he started his first premium chocolate company, Attivo Confections, at the age of 25.\"\u003c/p>\n\u003cp>No newbie to the sweet scene, Chuck has found a new dedication to candy making. \"He uses only the finest ingredients, including some of the world's best chocolates, organic herbs, fruits and nuts as well as Organic cream and butter from Strauss Dairy.\"\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/charles-chocolate1-740511.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/charles-chocolate1-738623.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And recently, a choice few of the local press were invited to taste these decidedly rich confections, take a gander at the spacious factory where they were created, and hear the Charles Chocolates story from the inspired mouth of the man himself.\u003c/p>\n\u003cp>We wandered into the cavernous kitchen of Charles Chocolates, early as usual. Fortunately there were already choco-philes milling about. Practically before our warm greeting, both by Chuck and the heady scent of chocolate perfuming the air, we were offered our first \"welcome\" taste, the almond cluster. And the night carried on from there.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/charles-chocolate13-764075.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/charles-chocolate13-762672.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Taste 1: Almond cluster.\u003cbr>Chuck has worked endlessly on the nut cluster and raised this Americana sweet to sophisticated, balanced perfection. The Charles Chocolates almond cluster is spot on when it comes to real crunch, sparse but milk chocolaty coating and sculptural integrity. With a thin caramelized glaze enrobing toasted, slivered almonds, it's the kind of candy you could eat continuously without the guilt of consuming too much chocolate. (Really, though, is there ever too much chocolate?)\u003c/p>\n\u003cp>\"One of my pet peeves is when nuts aren't toasted enough and/or the chocolate that goes with it is so gloppy you can't taste the nut inside,\" Chuck explained.\u003c/p>\n\u003cp>Taste 2: Dark chocolate honey-lavendar truffle.\u003cbr>This round little truffle packs much flavor into its compact size. Infusing Organic lavendar into fresh cream, the candy is nicely balanced with rich chocolate flavor and just a whisper of the potent herb. Even the delicate flavor of the honey is not masked by the often-overpowering tastes of chocolate and lavendar.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/charles-chocolate11-730406.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/charles-chocolate11-728801.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Taste 3: Peanut butterfly.\u003cbr>A good play on words, and one of people's favorite tastings of the night, the butterfly is like an adult Reese's peanut butter cup.\u003c/p>\n\u003cp>A thin dark chocolate shell bursts forth with crunchy, outspoken, natural peanut butter flavor. It's secret? Peanut butter pralinee! Mix caramel with peanuts, grind it up and you get a crunch that lasts. Our only desire was that it had a hint more salt.\u003c/p>\n\u003cp>Taste 4: Chocolate-covered almond.\u003cbr>Surprisingly this almond was not blanched. Although I appreciate the thought behind this choice, the papery almond skin was the last thing in the mouth and it detracted from the toasty nut taste and generous coating of dark chocolate and natural cocoa powder exterior.\u003c/p>\n\u003cp>Taste 5: Mojito heart.\u003cbr>I didn't think I'd like this. I mean, I was ready to try it, with an open mind, but I just couldn't imagine how you could pull this one off, all the strong flavors: spearmint, dark Jamaican rum, lime juice, chocolate. That's what I get for thinking. This was heaven. Again, as in previous tastes, the flavors of this candy were perfectly balanced. How does he do it? Superb.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/charles-chocolate9-794165.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/charles-chocolate9-792371.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Taste 6: Earl Grey truffle.\u003cbr>The flavor of tea was so subtle it was barely there in the second cream truffle of the night. Rich and delicious with a slight bergamot perfume, simple and delicious.\u003c/p>\n\u003cp>Admittedly following on the heels of just about every European and American candy maker in the last few years, Chuck pulled out his two versions of salted caramels. Gorgeously redolent of the Strauss butter mounted into the caramel for a rich emulsion, everyone sighed in unison after biting into the Charles Chocolates' version. Some of us diverged from the maker's deliberate choice concerning how much and where to place the trace amount of the exorbitantly expensive French salt.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/charles-chocolate2-760725.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/charles-chocolate2-759309.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Taste 7: Fleur de Sel caramel.\u003cbr>Here's where it all comes out and where I differ from Chuck. I love. Love. Love chocolate and salt and caramel. The Spanish know what the hell they are doing. (A staple Barcelona treat is a slice of baguette with melted chocolate, a sprinkle of salt, and a drizzle of olive oil. oh god.) Give me a drizzle of some olive oil and I'm swooning. I digress.\u003c/p>\n\u003cp>One of Chuck's newest additions to his line of chocolates differs from many of the other fleur de sel caramels I've tried by local and boutique chocolatiers. Many of them make what's known as a \"wet\" caramel; sugar cooked to caramel and then mounted with cream and or butter. Chuck has developed a \"dry\" caramel; sugar cooked with all the ingredients until the correct temperature thus creating a more toothsome, smooth and less chewy interior. I prefer the chewy wet caramel, and I just wished for more salt. Flakes of salt. I actually dipped my salty caramel in more fleur de sel. Lest you think I'm a salt junkie, I'm not. But this just was not my favorite taste of the night.\u003c/p>\n\u003cp>Taste 8: Chocolate-fleur del sel caramel.\u003cbr>More of the same as above but with dark chocolate added to the caramel.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/charles-chocolate5-715172.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/charles-chocolate5-713201.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Taste 9: Poire Williams caramel.\u003cbr>As far as I remember, and by this time I was drunk with chocolate, this was actually not part of the original tasting line-up, but Chuck was so inspired, he whipped out a tray of these lovely little delicacies, flecked with edible gold leaf.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/charles-chocolate3-777768.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/charles-chocolate3-775022.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Taste 10: Marzipan chocolate.\u003cbr>For those of us closing the party we got to try a few more examples of the new line-up. Having read about Chuck's marzipan on the website and I was really hoping to try them. I love alomonds. Give me anything almond and I'm happy. Marzipan, it's right up there. And, as per his style, Chuck took that marzipan and made it his own, having a great story to back it up. While he himself is a big nut fan, Chuck has bad childhood memories of sickly-sweet marzipan. He's hated it. But with enough goading from his crew, he decided to make a marzipan confection that he could actually appreciate. Add a bit of orange zest to this, a little lemon zest to that, and voila! A perfectly balanced bittersweet chocolate-coated candy with just enough ooh-la-la to take the edge off the sweetness. Heaven.\u003c/p>\n\u003cp>Chuck Siegel is boldly entering a fashionable Bay Area scene with highly designed packaging and a line of unique candy bars and filled chocolates. He has a tough act to follow as Scharffen Berger put California on the world map of a fiercely competitive chocolate making field, and Michael Recchiuti tempted and fed us into submission with his innovative, rare and seasonal, hand dipped chocolates. It could be said that they are cornering the market.\u003c/p>\n\u003cp>But with the open mind and expansive palates we Californians are known to have, I think there's room for a newbie but a goody.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/charles-chocolate8-779600.jpg\">\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/charles-chocolate8-777310.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Where to find Charles Chocolates:\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.charleschocolates.com\">Charles Chocolates\u003c/a>\u003c/strong>\u003cbr>You can purchase a full range of chocolates on the website, including the fresh candies described above.\u003c/p>\n\u003cp>Due to quality and freshness considerations, the stores below generally only carry chocolate bars, righteous on their own of course...\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.biritemarket.com/\">Bi-Rite Market\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.bittersweetchocolatecafe.com/\">Bittersweet Chocolate Cafe\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.wholefoods.com/\">Whole Foods\u003c/a>\u003c/strong>\u003cbr>Select stores only.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://pouletdeli.com/\">Poulet Deli\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>\u003cstrong>post by Shuna Fish Lydon and Kim Goodfriend\u003c/strong>\u003c/em>\u003cbr>\u003cem>\u003cstrong>photos by Wendy Goodfriend\u003c/strong>\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/marinsunfarms4.jpg\">\u003c/p>\n\u003cp>Bueno greeted us outside. Apparently he knows just about everyone in these parts, and who can resist that broad grin and wagging tail. He was perched outside the newly refurbished 7-week-old butchery and eatery of \u003cstrong>\u003ca href=\"http://www.marinsunfarms.com\">Marin Sun Farms\u003c/a>\u003c/strong>, on the edge of Point Reyes Station near Tomales Bay. \u003c/p>\n\u003cp>Marin Sun Farms is a small, local, family farm--owned by David Evans--that produces 100% all-natural grass-fed beef and organic chickens. Their farm is nestled in the rolling grassy hills of stunning Point Reyes National Seashore (lucky cows and chickens!). They sell their products at the new shop, various retail outlets, farmers' markets, and through many high-end restaurants. (I've been a fan of theirs for quite some time, first discovering them at the SF Ferry Plaza Farmers' Market.)\u003c/p>\n\u003cp>Two of our closest friends--Trey and Andrew--live up in Inverness on Tomales Bay, just around the corner from Point Reyes Station, and know of all the goings-on about town. So when we mentioned that my parents would be in town, they suggested we try the new Marin Sun Farms eatery for lunch. \"But what about Andrew?\" (He's a vegetarian. Well, really a \"fish\"-a-tarian. Trey assures me that there's going to be something on the menu for him. We are all skeptical.)\u003c/p>\n\u003cp>So there we were, on a gorgeous warm blue-sky day in Point Reyes Station, petting David's dog, Bueno, and admiring (from the outside at least) what David had already done with the place. Formerly a forgettable restaurant hidden by overgrown bushes, the new place was freshly painted, trimmed, and had a cow for a sign.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/marinsunfarms2.jpg\">\u003c/p>\n\u003cp>David greeted us himself at the counter, which displays cuts of beef and doubles as the place to order your meal. \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/marinsunfarms3.jpg\">\u003c/p>\n\u003cp>A board above the counter lists the daily specials, and I was surprised to see just how many non-meat offerings there were: eggs with fresh vegetables, roasted halibut, fish and chips, and even a vegan soup. Andrew was happy. The rest of us, being the carnivores that we are, ordered an array of meaty sandwiches both from the specials board and the standard menu.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/marinsunfarms1.jpg\">\u003c/p>\n\u003cp>My dad and I went for the BBQ beef sandwich listed on the specials board: a soft, chewy bun piled high with seasoned pulled beef sauced with tangy, vinegary, slightly sweet BBQ sauce. The meat was intensely flavorful and just melted in your mouth. I'm getting hungry just thinking about it as I write this. Mine was served with a side of some of the best coleslaw I've ever had: light, crunchy, fresh, and with just enough mayonnaise-based sauce to keep it juicy. My dad opted for a side of their freshly made fries, which were also delicious, crisp and hot out of the fryer (although I had wished they were just slightly more golden in color, they still tasted fantastic).\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/marinsunfarms5.jpg\">\u003c/p>\n\u003cp>My mom and Wendy gave the farm the true test by ordering the hamburgers. The restaurant offers a 1/3 lb burger (which is what my mom ordered) and a 1/2 lb butcher burger (what Wendy ordered). The burgers were simple, perfectly seasoned, made-to-order, and served with fresh lettuce, red onion, and slices of pink beets. The eatery offers a whole array of condiments at their condiment counter, everything from chipotle mayo to a variety of mustards, to ketchup. Trey went for the Point Reyes Cheese Steak, also listed on the standard menu along with the burgers. It was enormous, served on a long crusty roll and piled high with paper-thin slices of beef, caramelized onions, and melted cheese. Trey appeared to be in meat heaven.\u003cbr>Andrew was perfectly happy with his plate of fresh organic scrambled eggs, whole-grain toast, and sauteed organic broccoli and romano beans.\u003c/p>\n\u003cp>Stuffed full, we decided to head out to the Point Reyes lighthouse, about 30 minutes away through the grasslands of Point Reyes National Seashore. We'd never been there and managed to show up just in time for their lens tour (inside the old lighthouse, set 307 steps down the cliff). On our way back to Oakland, we passed through Point Reyes Station, and decided to stop and pick up some meat for dinner the next night. Two lbs of ground chuck and a seasonal dried beef-and-pork sausage later, we had David regaling us with the history of the Point Reyes National Seashore and its \u003ca href=\"http://www.nps.gov/pore/history_ranch.htm\">\u003cstrong>alphabetized ranches\u003c/strong>\u003c/a> as well as giving us a bit of history of his own farm. It was this moment that reminded me of what I love about living in California, the passion and dedication to local, sustainable foods. We are truly lucky to live here amidst this bounty.\u003c/p>\n\u003cp>\u003cem>Marin Sun Farms Butcher Shop and Restaurant\u003cbr>10905 Shoreline Highway 1 \u003cbr>Point Reyes Station, CA\u003cbr>415-663-8497\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Open Friday thru Monday 10:30am-6:30pm\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/marinsunfarms4.jpg\">\u003c/p>\n\u003cp>Bueno greeted us outside. Apparently he knows just about everyone in these parts, and who can resist that broad grin and wagging tail. He was perched outside the newly refurbished 7-week-old butchery and eatery of \u003cstrong>\u003ca href=\"http://www.marinsunfarms.com\">Marin Sun Farms\u003c/a>\u003c/strong>, on the edge of Point Reyes Station near Tomales Bay. \u003c/p>\n\u003cp>Marin Sun Farms is a small, local, family farm--owned by David Evans--that produces 100% all-natural grass-fed beef and organic chickens. Their farm is nestled in the rolling grassy hills of stunning Point Reyes National Seashore (lucky cows and chickens!). They sell their products at the new shop, various retail outlets, farmers' markets, and through many high-end restaurants. (I've been a fan of theirs for quite some time, first discovering them at the SF Ferry Plaza Farmers' Market.)\u003c/p>\n\u003cp>Two of our closest friends--Trey and Andrew--live up in Inverness on Tomales Bay, just around the corner from Point Reyes Station, and know of all the goings-on about town. So when we mentioned that my parents would be in town, they suggested we try the new Marin Sun Farms eatery for lunch. \"But what about Andrew?\" (He's a vegetarian. Well, really a \"fish\"-a-tarian. Trey assures me that there's going to be something on the menu for him. We are all skeptical.)\u003c/p>\n\u003cp>So there we were, on a gorgeous warm blue-sky day in Point Reyes Station, petting David's dog, Bueno, and admiring (from the outside at least) what David had already done with the place. Formerly a forgettable restaurant hidden by overgrown bushes, the new place was freshly painted, trimmed, and had a cow for a sign.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/marinsunfarms2.jpg\">\u003c/p>\n\u003cp>David greeted us himself at the counter, which displays cuts of beef and doubles as the place to order your meal. \u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/marinsunfarms3.jpg\">\u003c/p>\n\u003cp>A board above the counter lists the daily specials, and I was surprised to see just how many non-meat offerings there were: eggs with fresh vegetables, roasted halibut, fish and chips, and even a vegan soup. Andrew was happy. The rest of us, being the carnivores that we are, ordered an array of meaty sandwiches both from the specials board and the standard menu.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/marinsunfarms1.jpg\">\u003c/p>\n\u003cp>My dad and I went for the BBQ beef sandwich listed on the specials board: a soft, chewy bun piled high with seasoned pulled beef sauced with tangy, vinegary, slightly sweet BBQ sauce. The meat was intensely flavorful and just melted in your mouth. I'm getting hungry just thinking about it as I write this. Mine was served with a side of some of the best coleslaw I've ever had: light, crunchy, fresh, and with just enough mayonnaise-based sauce to keep it juicy. My dad opted for a side of their freshly made fries, which were also delicious, crisp and hot out of the fryer (although I had wished they were just slightly more golden in color, they still tasted fantastic).\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/marinsunfarms5.jpg\">\u003c/p>\n\u003cp>My mom and Wendy gave the farm the true test by ordering the hamburgers. The restaurant offers a 1/3 lb burger (which is what my mom ordered) and a 1/2 lb butcher burger (what Wendy ordered). The burgers were simple, perfectly seasoned, made-to-order, and served with fresh lettuce, red onion, and slices of pink beets. The eatery offers a whole array of condiments at their condiment counter, everything from chipotle mayo to a variety of mustards, to ketchup. Trey went for the Point Reyes Cheese Steak, also listed on the standard menu along with the burgers. It was enormous, served on a long crusty roll and piled high with paper-thin slices of beef, caramelized onions, and melted cheese. Trey appeared to be in meat heaven.\u003cbr>Andrew was perfectly happy with his plate of fresh organic scrambled eggs, whole-grain toast, and sauteed organic broccoli and romano beans.\u003c/p>\n\u003cp>Stuffed full, we decided to head out to the Point Reyes lighthouse, about 30 minutes away through the grasslands of Point Reyes National Seashore. We'd never been there and managed to show up just in time for their lens tour (inside the old lighthouse, set 307 steps down the cliff). On our way back to Oakland, we passed through Point Reyes Station, and decided to stop and pick up some meat for dinner the next night. Two lbs of ground chuck and a seasonal dried beef-and-pork sausage later, we had David regaling us with the history of the Point Reyes National Seashore and its \u003ca href=\"http://www.nps.gov/pore/history_ranch.htm\">\u003cstrong>alphabetized ranches\u003c/strong>\u003c/a> as well as giving us a bit of history of his own farm. It was this moment that reminded me of what I love about living in California, the passion and dedication to local, sustainable foods. We are truly lucky to live here amidst this bounty.\u003c/p>\n\u003cp>\u003cem>Marin Sun Farms Butcher Shop and Restaurant\u003cbr>10905 Shoreline Highway 1 \u003cbr>Point Reyes Station, CA\u003cbr>415-663-8497\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Open Friday thru Monday 10:30am-6:30pm\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/delfina-pizza4.jpg\">\u003c/p>\n\u003cp>I have a new favorite pizzeria. That's right, I couldn't contain myself long enough to not make a beeline to the very first night of service for \u003cstrong>\u003ca href=\"http://pizzeriadelfina.com/\">Pizzeria Delfina\u003c/a>\u003c/strong> (they actually opened for lunch only on Sunday, but who's counting). Some might think that's just asking for trouble, but with a pedigree like \u003cstrong>\u003ca href=\"http://www.delfinasf.com/\">Delfina\u003c/a>\u003c/strong>, how could you go wrong?\u003c/p>\n\u003cp>We were not disappointed. Luckily, my friends arrived promptly at 5:45 p.m., a mere 15 minutes after they opened, and snagged an outside table just before the entire place filled up, and a 45-minute wait ensued. The place is tiny, but maximizes the compact space with six tables inside along with counter seating (overlooking the pizzaiolos hard at work) and four tables outside. Although it was slightly blustery outside (the server informed us that heat lamps will be installed in the coming weeks), we quickly warmed ourselves with glasses of red wine.\u003c/p>\n\u003cp>Complimenting the Napoli-inspired menu, the wine list is a stunning assortment of Italian whites and reds, all priced below $45, with many offerings by the glass. Our server led us through the list of reds, describing their nuances and flavors, many of which are from the Campania region. We decided to try three Aglianico reds, two of which were made in the classic style and one modern. All three were delicious, with their own personalities. The pizzeria even offers a $4 glass of Montepulciano d'Abruzzo, which our neighboring table (who we were happily swapping pizza stories with) tried and was very pleasantly surprised by.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/delfina-pizza5.jpg\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The brief menu offers antipasti, pizza, and daily \u003cem>in padella\u003c/em> (in the pan) specials. We started with the Insalata Tricolore, a simple salad of arugula, radicchio, and endive (in the colors of the Italian flag), which easily could have been overly bitter but the ultra-fresh young leaves were tender and mild, perfectly seasoned, and off-set by lemon, extra-virgin olive oil, and shards of grana cheese. Eggplant Caponata was perfectly piquant with tender pieces of sweet eggplant, buttery pine nuts, zingy capers, slivers of red onion, and ever-so-slightly crunchy celery, all glistening in a vinegary sauce.\u003c/p>\n\u003cp>But all that aside, what we were really there for was the pizza. With six standards, Pizzeria Delfina offers an intriguing array of pies, from the classic Napoletana (with anchovies, peppers, capers, and olives) and Margherita, to a housemade sausage pizza, a cherrystone clam pie, a quattro formaggio, and a garlicky broccoli rabe pizza studded with ricotta. The pizzeria plans to offer additional seasonally-inspired pizzas soon (right now they want to get the nuts and bolts down). We chose the standard-bearer Margherita (always my true test of a pizzeria) and the Salsiccia.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/delfina-pizza2.jpg\">\u003c/p>\n\u003cp>The Margherita, a simple pie made with tomato sauce, house-made \"fresh-stretched\" mozzarella, parmigiano, and basil was perfectly balanced with the crisp-chewy crust made in the Napoli style. The puffy cornichone (the edge or lip of the pizza) was airy and light, yet with a thin crisp exterior lightly sprinkled with salt. The only thing I wished for was more basil (there were only two leaves on the pizza, leaving four other slices, and us, wanting more).\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/delfina-pizza3.jpg\">\u003c/p>\n\u003cp>The Salsiccia, with housemade fennel sausage, tomato sauce, slivers of red bell pepper, thinly sliced red onion, and mozzerella was fantastic, again a marriage of well-balanced, flavorful ingredients. Unfortunately, there was very little sausage on the pizza (believe me, I wasn't hoping for a meat-lover's pizza, but just a bit more of the amazing sausage) and the cheese was unevenly placed on only three out of six pieces, leaving some pieces a bit naked (and us vying for cheesy slices).\u003c/p>\n\u003cp>All in all, I really can't complain. This is truly, in my humble (but oh-so-opinionated) opinion, the best pizza I have ever had in the Bay Area. And I don't say that \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/03/19/pizza-hunter/\">\u003cstrong>lightly\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>To top it off, even though the restaurant was bustling, the server (who I have to say was really rocking the house especially for the first night of business) took the time to answer all of our questions in detail. The pizzeria uses local ingredients and even makes their own \"fresh-stretched\" mozzarella in-house. The reasoning behind this is true to Craig Stoll's unending quest for pure, excellent cuisine. Apparently, in Italy, true mozzarella enthusiasts prefer mozzarella di bufula that is not more than one day old. Meaning it is impossible to import the freshest quality ingredient in it's prime.\u003c/p>\n\u003cp>Upon trying the pizza we had to inquire about the sauce. It's \u003cstrong>so\u003c/strong> good. We were debating whether it could be fresh tomato sauce, and if so, how would the pizzeria achieve the near perfect balance of sweet yet tangy, fresh-tasting sauce in the winter. Our fears of not being able to reach these heights year-round were put to rest, however, by our ever-patient server, when he informed us that the sauce is made with none other than my favorite canned tomato product, 6-in-1 tomatoes (this brand was selected only after tasting countless varieties of canned tomatoes, and apparently they do a tasting every two seasons to ensure quality).\u003c/p>\n\u003cp>It's this kind of attention to detail that makes all of the food here sensational. Pizzeria Delfina will undoubtedly do extremely well, feeding a pizza-obsessed population. I, for one, plan to be a regular, if I can ever get in again.\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Pizzeria Delfina\u003c/strong>\u003cbr>3611 18th Street (between Dolores and Guerrero)\u003cbr>San Francisco, CA\u003cbr>415.437.6800\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Hours\u003c/strong>\u003cbr>Monday 5:30PM - 10:00PM\u003cbr>Sunday-Thursday 11:30AM - 10:00PM\u003cbr>Friday, Saturday 11:30AM - 11:00PM\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Reservations not taken\u003cbr>Take-out available\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/delfina-pizza4.jpg\">\u003c/p>\n\u003cp>I have a new favorite pizzeria. That's right, I couldn't contain myself long enough to not make a beeline to the very first night of service for \u003cstrong>\u003ca href=\"http://pizzeriadelfina.com/\">Pizzeria Delfina\u003c/a>\u003c/strong> (they actually opened for lunch only on Sunday, but who's counting). Some might think that's just asking for trouble, but with a pedigree like \u003cstrong>\u003ca href=\"http://www.delfinasf.com/\">Delfina\u003c/a>\u003c/strong>, how could you go wrong?\u003c/p>\n\u003cp>We were not disappointed. Luckily, my friends arrived promptly at 5:45 p.m., a mere 15 minutes after they opened, and snagged an outside table just before the entire place filled up, and a 45-minute wait ensued. The place is tiny, but maximizes the compact space with six tables inside along with counter seating (overlooking the pizzaiolos hard at work) and four tables outside. Although it was slightly blustery outside (the server informed us that heat lamps will be installed in the coming weeks), we quickly warmed ourselves with glasses of red wine.\u003c/p>\n\u003cp>Complimenting the Napoli-inspired menu, the wine list is a stunning assortment of Italian whites and reds, all priced below $45, with many offerings by the glass. Our server led us through the list of reds, describing their nuances and flavors, many of which are from the Campania region. We decided to try three Aglianico reds, two of which were made in the classic style and one modern. All three were delicious, with their own personalities. The pizzeria even offers a $4 glass of Montepulciano d'Abruzzo, which our neighboring table (who we were happily swapping pizza stories with) tried and was very pleasantly surprised by.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/delfina-pizza5.jpg\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The brief menu offers antipasti, pizza, and daily \u003cem>in padella\u003c/em> (in the pan) specials. We started with the Insalata Tricolore, a simple salad of arugula, radicchio, and endive (in the colors of the Italian flag), which easily could have been overly bitter but the ultra-fresh young leaves were tender and mild, perfectly seasoned, and off-set by lemon, extra-virgin olive oil, and shards of grana cheese. Eggplant Caponata was perfectly piquant with tender pieces of sweet eggplant, buttery pine nuts, zingy capers, slivers of red onion, and ever-so-slightly crunchy celery, all glistening in a vinegary sauce.\u003c/p>\n\u003cp>But all that aside, what we were really there for was the pizza. With six standards, Pizzeria Delfina offers an intriguing array of pies, from the classic Napoletana (with anchovies, peppers, capers, and olives) and Margherita, to a housemade sausage pizza, a cherrystone clam pie, a quattro formaggio, and a garlicky broccoli rabe pizza studded with ricotta. The pizzeria plans to offer additional seasonally-inspired pizzas soon (right now they want to get the nuts and bolts down). We chose the standard-bearer Margherita (always my true test of a pizzeria) and the Salsiccia.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/delfina-pizza2.jpg\">\u003c/p>\n\u003cp>The Margherita, a simple pie made with tomato sauce, house-made \"fresh-stretched\" mozzarella, parmigiano, and basil was perfectly balanced with the crisp-chewy crust made in the Napoli style. The puffy cornichone (the edge or lip of the pizza) was airy and light, yet with a thin crisp exterior lightly sprinkled with salt. The only thing I wished for was more basil (there were only two leaves on the pizza, leaving four other slices, and us, wanting more).\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/delfina-pizza3.jpg\">\u003c/p>\n\u003cp>The Salsiccia, with housemade fennel sausage, tomato sauce, slivers of red bell pepper, thinly sliced red onion, and mozzerella was fantastic, again a marriage of well-balanced, flavorful ingredients. Unfortunately, there was very little sausage on the pizza (believe me, I wasn't hoping for a meat-lover's pizza, but just a bit more of the amazing sausage) and the cheese was unevenly placed on only three out of six pieces, leaving some pieces a bit naked (and us vying for cheesy slices).\u003c/p>\n\u003cp>All in all, I really can't complain. This is truly, in my humble (but oh-so-opinionated) opinion, the best pizza I have ever had in the Bay Area. And I don't say that \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/03/19/pizza-hunter/\">\u003cstrong>lightly\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>To top it off, even though the restaurant was bustling, the server (who I have to say was really rocking the house especially for the first night of business) took the time to answer all of our questions in detail. The pizzeria uses local ingredients and even makes their own \"fresh-stretched\" mozzarella in-house. The reasoning behind this is true to Craig Stoll's unending quest for pure, excellent cuisine. Apparently, in Italy, true mozzarella enthusiasts prefer mozzarella di bufula that is not more than one day old. Meaning it is impossible to import the freshest quality ingredient in it's prime.\u003c/p>\n\u003cp>Upon trying the pizza we had to inquire about the sauce. It's \u003cstrong>so\u003c/strong> good. We were debating whether it could be fresh tomato sauce, and if so, how would the pizzeria achieve the near perfect balance of sweet yet tangy, fresh-tasting sauce in the winter. Our fears of not being able to reach these heights year-round were put to rest, however, by our ever-patient server, when he informed us that the sauce is made with none other than my favorite canned tomato product, 6-in-1 tomatoes (this brand was selected only after tasting countless varieties of canned tomatoes, and apparently they do a tasting every two seasons to ensure quality).\u003c/p>\n\u003cp>It's this kind of attention to detail that makes all of the food here sensational. Pizzeria Delfina will undoubtedly do extremely well, feeding a pizza-obsessed population. I, for one, plan to be a regular, if I can ever get in again.\u003c/p>\n\u003cp>\u003cem>\u003cstrong>Pizzeria Delfina\u003c/strong>\u003cbr>3611 18th Street (between Dolores and Guerrero)\u003cbr>San Francisco, CA\u003cbr>415.437.6800\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Hours\u003c/strong>\u003cbr>Monday 5:30PM - 10:00PM\u003cbr>Sunday-Thursday 11:30AM - 10:00PM\u003cbr>Friday, Saturday 11:30AM - 11:00PM\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Reservations not taken\u003cbr>Take-out available\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>With a flippy blue wig and a campy persona, \u003ca href=\"http://www.bakesalebetty.com\">\u003cstrong>Bakesale Betty\u003c/strong>\u003c/a> (known in her off-hours as Alison Barakat) has carved out her own niche of homey, out-of-this-world baked items that you wish your mom used to make. After moving to the Bay Area five years ago from Sydney, Australia, Betty landed a job as a line cook at Chez Panisse. In her off-hours she peddled her baked goods at the Walnut Creek, Alameda, and Danville farmers markets. Finally, in 2002, she decided to pursue the bakery biz full-time, and just a few weeks ago, opened her own bakery.\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/bakesalebetty1.jpg\">\u003c/p>\n\u003cp>Located on the corner of Telegraph Avenue and 51st Street in Oakland's up-and-coming (or has it already arrived) Temescal District, Betty's new bakeshop is awash in bright hues of red and green, with retro ironing boards displaying her wares. Lined up along the countertop were rows and rows of her famous chewy ginger cookies and her succulent, dense, moist banana bread (which by the way is probably the best banana bread I've ever tasted).\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/bakesalebetty2.jpg\">\u003c/p>\n\u003cp>In the back, as Betty and fellow bakers sampled what looked to be a heavenly strawberry shortcake, we tasted delicious nut-free brownies. Chewy, cakey, with the perfect crunchy outer crust, these are what brownies should taste like. Betty also sells lemon bars, rhubarb scones, sticky date pudding (another one of my all-time faves!), and oatmeal-raisin cookies (with walnuts). Soon to come are cakes and pies; she even plans to use special pie warmers so that customers can leave the bakery with a nice warm pie. Just like mom used to make and wouldn't let you have.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/bakesalebetty3.jpg\">\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>There are a lot of fantastic bakeries in the Bay Area, but Bakesale Betty is unique, taking the comforts of home and making those special, take-you-back-to-childhood treats better than anyone else. Isn't it nice to just swing by the local bakery and grab a thick slice of chewy honey-sweet banana bread to go with your coffee in the morning? I'm on my way now...\u003c/p>\n\n",
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"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
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"order": 8
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},
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"order": 1
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"source": "Commonwealth Club of California"
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"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
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"order": 9
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"hidden-brain": {
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
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"source": "NPR"
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"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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"hyphenacion": {
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"jerrybrown": {
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"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"order": 18
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"id": "latino-usa",
"title": "Latino USA",
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"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
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},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
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},
"masters-of-scale": {
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"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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