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"bio": "Kim Westerman has been writing about food and wine for most of her adult life. Originally from North Carolina, she moved to Berkeley in 2006 to pursue the California dream, which, it turns out, is all it’s cracked up to be. She’s a farmers' market junkie, a lover of all things tomato, and Champagne-obsessed. She loves to cook with her kids, eight and three, and she makes frequent pilgrimages to International Boulevard in search of her next favorite Mexican dish. She spends an inordinate amount of time thinking about food and wine pairing, often starting with the wine and working backwards when planning menus. She is a Level I Sommelier and a Licensed Q-Grader. Her work has appeared in KQED's Bay Area Bites, Forbes.com, the New York Times, the San Francisco Chronicle, Tasting Table, Fodor’s Travel Guides, and lots of other publications. You can follow Kim on Twitter and Instagram @throughtraveler.",
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"disqusTitle": "Bay Area Bites Guide to 10 Favorite Raw Oyster Spots in the East Bay",
"title": "Bay Area Bites Guide to 10 Favorite Raw Oyster Spots in the East Bay",
"headTitle": "Our Top 20 Guides From 2015 | Bay Area Bites | KQED Food",
"content": "\u003cp>Few people have a middling relationship to raw oysters—this mysterious, ubiquitous bivalve is loved and loathed in equal measure. These ten East Bay spots fall on the love end of the spectrum, and offer the best quality and presentation of these strange and healthful sea creatures on the east side of the bay. (Let me know if I missed your favorite oyster destination in the comments below.)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" size=\"full\" ids=\"92684,92683,92682\"]\u003c/p>\n\u003cp>One of two classic French bistros in the East Bay (the other being Café Rouge), \u003cstrong>À Côté\u003c/strong> is a solid destination for a simple plate of oysters, though they don’t even appear as a choice on the online menu. There’s usually only a couple of options, and on our last visit they were Marin Miyagi, the most commonly grown oyster variety on the West Coast, and Steamboat, from Steamboat Island in Puget Sound, served with a savory granite with a chile kick. (You can ask for cocktail sauce or mignonette, if you prefer.) The former, named after the region in Japan where Miyagis originated, tend to be mildly briny, medium-crisp, and quite meaty, while the Steamboats are sweeter, with a melon undercurrent. The wine list is a huge strength of the restaurant, featuring natural wines (a rarity on this side of the bay) and an oft-changing series of flights from Lesbos, Croatia, or some other region you’ve most likely not drunk your way through—yet.\u003c/p>\n\u003cp>\u003ca href=\"http://acoterestaurant.com\" target=\"_blank\">\u003cstrong>À Côté\u003c/strong>\u003c/a>\u003cbr>\n5478 College Ave., Oakland [\u003ca href=\"http://bit.ly/1CslRnr\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 655-6469\u003cbr>\nHours: Sun-Thurs, 5:30-10pm; Fri-Sat, 5:30-11pm\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" size=\"full\" ids=\"92687,92686,92685\"]\u003c/p>\n\u003cp>One of Oakland’s most happening new restaurants, \u003cstrong>alaMar\u003c/strong> is a perfect pairing with a flick at \u003ca href=\"http://thenewparkway.com/wp/\" target=\"_blank\">The New Parkway Theater\u003c/a>, and while the menu is mostly about all kinds of seafood other than oysters, it’s one of the few places I recommend that serves them up in any way other than simply shucked, with sauce on the side. These Kumiai bivalves (named after the native residents of Baja) are small and deep-cupped, so always juicy. They’re also very briny, so chef Nelson German’s light-handed addition of cilantro, ginger, and hickory-smoked Tabasco makes sense. I wish the wine list branched out beyond California, but I might be a minority in this regard.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://bit.ly/15DC4tT\" target=\"_blank\">\u003cstrong>alaMar\u003c/strong>\u003c/a>\u003cbr>\n100 Grand Ave., Oakland [\u003ca href=\"http://goo.gl/42f8j9\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 907-7555\u003cbr>\nHours: Mon, 11:30am-2:30pm and 5pm-9pm; Fri, 11:30am-2:30pm and 5pm-10:30pm ; Sat, 5-10:30pm; closed Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/alamaroak\" target=\"_blank\">alaMar\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/alamaroakland\" target=\"_blank\">@alamaroakland\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" size=\"full\" ids=\"92705,92704,92703\"]\u003c/p>\n\u003cp>A dozen oysters at \u003cstrong>Café Rouge\u003c/strong>, followed by a burger and fries, is one of the best dinners in Berkeley, if you ask me. This lovely spot down on Fourth Street has long been an anchor in the East Bay food scene, with its careful attention to sourcing ingredients and always-simple presentation. There are typically four oyster choices. We recently had Hog Island Sweets, Kumamotos, Rock Points, and Beausoleils, a nice mix. Hog Islands are, perhaps, the most-seen oyster on Bay Area menus, as they come from right up the road in Marshall, a speck of a town near Point Reyes. And they’re the oyster that I would long for if lived elsewhere, as they’ve rooted a great nostalgia in me for their mineral flavor and perfect balance between saltiness and sweetness. Pretty little Kumamotos are a Japanese variety now grown throughout coastal Washington and in far Northern California. They’re more sweet than briny, with a medium firmness. Rock Points from Quilcene, Washington are their opposite cousin: medium-size, crisp oysters with more brininess than sweetness. Beau Soleils, from New Brunswick, are raised in floating bags, constantly rubbing up against their neighbors, which leaves them clean and consistently formed. They are firm and mild, among the mildest oysters available.\u003c/p>\n\u003cp>\u003ca href=\"http://www.caferouge.net\" target=\"_blank\">\u003cstrong>Café Rouge\u003c/strong>\u003c/a>\u003cbr>\n1782 Fourth St., Berkeley [\u003ca href=\"http://goo.gl/coRTaI\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 525-1440\u003cbr>\nHours: Mon-Thurs, 11:30am-9:30pm; Fri-Sat, 11:30am-10pm and 5pm-10pm; Sun, 11am-9pm\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Cafe_Rouge\" target=\"_blank\">@Cafe_Rouge\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" size=\"full\" ids=\"92721,92720,92719\"]\u003c/p>\n\u003cp>May I just cut to the chase and say that \u003cstrong>Hopscotch\u003c/strong> is my absolute favorite oyster destination on this quite marvelous list? This quaint restaurant, with a stellar menu of cooked foods, such as black cod marinated in sake lees, buttermilk fried chicken, and a very respectable burger, offers the most beautifully shucked and presented oysters I’ve had anywhere in California south of Tomales Bay. When I visited, the oyster of the day was shigoku, which means “ultimate” in Japanese. Grown in Willapa Bay, WA, they are lightly briny, with a crisp texture and mild artichoke flavor. And Hopscotch serves them with the best mignonette I tried on this go-‘round, hands down. The secret? Instead of straight vinegar with shallots, chef Kyle Itani balances the vinegar with a bit of sparkling wine, which sweetens it slightly (but not too much), and takes the acidic edge off. Even more special is his treatment of these beautiful bivalves in what he calls “yonsei” style, with sea urchin, salmon roe, and ponzu. Just the best. And there’s a Loire Valley Muscadet from Domaine Vinet that is the perfect pairing for either style of oyster.\u003c/p>\n\u003cp>\u003ca href=\"http://hopscotchoakland.com/\" target=\"_blank\">\u003cstrong>Hopscotch\u003c/strong>\u003c/a>\u003cbr>\n1915 San Pablo Ave., Oakland [\u003ca href=\"http://goo.gl/5dUFLF\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 788-6217\u003cbr>\nHours: Mon-Thurs, 11:30am-10pm; Fri, 11:30am-11pm; Sat, 10:30am-11pm; Sun, 10:30am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/hopscotchoak\" target=\"_blank\">Hopscotch\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/scotch1rock\" target=\"_blank\">@scotch1rock\u003c/a>\u003cbr>\nPrice Range: $$$ (Entrees $17-$24)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" size=\"full\" ids=\"92724,92723,92722\"]\u003c/p>\n\u003cp>Like many new restaurants these days, \u003cstrong>Hutch Bar & Kitchen\u003c/strong>, in uptown Oakland, wants to be a bar that serves compelling food, and to some extent, it does. But the focus on oysters that’s implied by the signage outside is a bit misleading. They do have oysters, and they’re good, but they only have Marin Miyagis, which is one of the most commonly found in these parts. And about all they have to drink with them is whiskey. That said, tequila goes very nicely with oysters, unlike the bourbons and scotches that populate the list. The rest of the food menu, which is heavily influenced by New Orleans and points south, is pricey and, frankly, odd, given that this is primarily a whiskey bar. So, I recommend this joint for oysters (served with cider mignonette) and Espolon tequila. Now that’s a nice pairing.\u003c/p>\n\u003cp>\u003ca href=\"http://www.hutchoakland.com\" target=\"_blank\">\u003cstrong>Hutch Bar & Kitchen\u003c/strong>\u003c/a>\u003cbr>\n2022 Telegraph Ave., Oakland [\u003ca href=\"http://goo.gl/CT07F3\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 419-0622\u003cbr>\nHours: Tues-Sat, 4-10pm; Sun, 5-9\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/hutchbarandkitchen\" target=\"_blank\">Hutch bar & kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/hutchoakland\" target=\"_blank\">@hutchoakland\u003c/a>\u003cbr>\nPrice Range: $$$ (Entrees $17-$24)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" size=\"full\" ids=\"92693,92692,92691\"]\u003c/p>\n\u003cp>\u003cstrong>Jack’s Oyster Bar and Fish House\u003c/strong> is my favorite discovery on this list. A 2014 newcomer to the Oakland Embarcadero scene, Jack’s has the look and feel of a bonafide oyster bar, with piles of the main event on display up front. They also have the biggest variety around, and on our last stop we enjoyed perfectly shucked Kusshis, Fanny Bays, Kumamotos, and Marin Miyagis (on daily special @$1.50 a pop). And there’s a wealth of other seafood options than oysters, so you can easily have a happy seafood extravaganza.\u003c/p>\n\u003cp>\u003ca href=\"http://www.jacksoakland.com\" target=\"_blank\">\u003cstrong>Jack’s Oyster Bar and Fish House\u003c/strong>\u003c/a>\u003cbr>\n336 Water St., Jack London Square, Oakland [\u003ca href=\"http://bit.ly/1GH23kc\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 271-7952\u003cbr>\nHours: Mon-Thurs, 11:30am-9:30pm; Fri-Sat, 11:30am-10pm; Sun, 11am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Jacks-Oyster-Bar-Fish-House/799736230044301\" target=\"_blank\">Jack's Oyster Bar & Fish House\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/jacksoakland\" target=\"_blank\">@jacksoakland\u003c/a>\u003cbr>\nPrice Range: $$$ (Entrees $17-$24)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" size=\"full\" ids=\"92696,92694,92695\"]\u003c/p>\n\u003cp>\u003cstrong>Marc 49\u003c/strong> is not a dining destination, but it is a cheap-oyster destination. On Sundays and Wednesdays, there’s a $1 oyster special, and it’s never the measly rejects on offer at some other local happy hours that shall remained unnamed (unless you ask me). Recently, cleanly shucked Churchills from Washington were served super-cold, with a classic mignonette (and the kitchen produced two dozen within five minutes of our ordering them). While the wine list is nothing to write home about, there are some worthy cocktails, my favorite being the Farewell to Arms, with Herradura reposado, Nonino amaro, vanilla bitters, and Campari.\u003c/p>\n\u003cp>\u003ca href=\"http://www.marc49.com\" target=\"_blank\">\u003cstrong>Marc 49\u003c/strong>\u003c/a>\u003cbr>\n4915 Telegraph Ave., Oakland [\u003ca href=\"http://goo.gl/AJJ5g0\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 652-2100\u003cbr>\nHours: Mon-Fri, 5pm-closing; Sat, noon-closing; Sun, 11am-closing\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/marc.fortynine.3\" target=\"_blank\">Marc Forty-Nine\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Marc49_CA\" target=\"_blank\">@Marc49_CA\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" size=\"full\" ids=\"92699,92698,92697\"]\u003c/p>\n\u003cp>A sleeper of a restaurant, mostly known to residents of North Oakland, \u003cstrong>Marica\u003c/strong> is a small, lively spot that has fresh oysters every day. There’s usually only one variety, and the Kumiai has been the go-to of late. Sit at the pretty bar and order a dozen with Roederer Brut by the glass. Marica is also among the friendliest restaurants in town. It’s obvious from casual eavesdropping that this family-owned place serves many happy regulars.\u003c/p>\n\u003cp>\u003ca href=\"https://maricafood.wordpress.com\" target=\"_blank\">\u003cstrong>Marica\u003c/strong>\u003c/a>\u003cbr>\n5301 College Ave., Oakland [\u003ca href=\"http://bit.ly/1GH7bVu\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 985-8388\u003cbr>\nHours: Daily, 5:30-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MaricaRestaurant\" target=\"_blank\">Marica Restaurant\u003c/a>\u003cbr>\nPrice Range: $$$ (Entrees $17-$24)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" size=\"full\" ids=\"92702,92701,92700\"]\u003c/p>\n\u003cp>My other big discovery on this elongated oyster adventure was \u003cstrong>Rockin’ Crawfish\u003c/strong>, a dive if there ever was one, with graffiti-covered walls, empty cans as “art,” and more rolls of paper towels than Costco. And what’s more, they don’t serve wine! Beer lovers are in luck, as are devotees of quality oysters. We had a dozen Kusshis for $22.99, and these would’ve been $12 if we’d thought to go on a Monday or Tuesday. Suffice it to say we’ll be back for the crawfish.\u003c/p>\n\u003cp>\u003ca href=\"http://www.therockincrawfish.com/index\" target=\"_blank\">\u003cstrong>Rockin’ Crawfish\u003c/strong>\u003c/a>\u003cbr>\n211 Foothill Blvd., Oakland [\u003ca href=\"http://goo.gl/3GFtZq\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 251-1657\u003cbr>\nHours: Daily, 11:30am-2:30pm and 5pm-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/The-Rockin-Crawfish/111667318870214\" target=\"_blank\">The Rockin' Crawfish\u003c/a>\u003cbr>\nPrice Range: $$$ (Entrees $17-$24)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" size=\"full\" ids=\"92689,92688,92690\"]\u003c/p>\n\u003cp>While \u003cstrong>The Cook and Her Farmer\u003c/strong> launched last year in Old Oakland as primarily an oyster bar, the po’ boys, mussels, grilled cheese sandwiches, and homemade pickles seem to get more traction. So, when we visited, there was only one kind of bivalve on the menu—Marin Miyagi— but they were lovingly shucked before our eyes and served with lemon and mignonette. Next to the homemade Kennebec fries and a kale salad for good measure, a meal worthy of repeating was born.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.thecookandherfarmer.com\" target=\"_blank\">\u003cstrong>The Cook and Her Farmer\u003c/strong>\u003c/a>\u003cbr>\n907 Washington St., Swan’s Marketplace, Old Oakland [\u003ca href=\"http://goo.gl/s24sCo\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 285-6140\u003cbr>\nHours: Tues-Wed, 9am-6pm; Thurs, 9am-9pm; Fri-Sat, 9am-10pm; Closed Sun-Mon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/thecookandherfarmer\" target=\"_blank\">The Cook and Her Farmer\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/tcahfoakland\" target=\"_blank\">@tcahfoakland\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\n",
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"excerpt": "Few people have a middling relationship to raw oysters—this mysterious, ubiquitous bivalve is loved and loathed in equal measure. These ten East Bay spots fall on the love end of the spectrum, and offer the best quality and presentation of these strange and healthful sea creatures on the east side of the bay. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Few people have a middling relationship to raw oysters—this mysterious, ubiquitous bivalve is loved and loathed in equal measure. These ten East Bay spots fall on the love end of the spectrum, and offer the best quality and presentation of these strange and healthful sea creatures on the east side of the bay. (Let me know if I missed your favorite oyster destination in the comments below.)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>One of two classic French bistros in the East Bay (the other being Café Rouge), \u003cstrong>À Côté\u003c/strong> is a solid destination for a simple plate of oysters, though they don’t even appear as a choice on the online menu. There’s usually only a couple of options, and on our last visit they were Marin Miyagi, the most commonly grown oyster variety on the West Coast, and Steamboat, from Steamboat Island in Puget Sound, served with a savory granite with a chile kick. (You can ask for cocktail sauce or mignonette, if you prefer.) The former, named after the region in Japan where Miyagis originated, tend to be mildly briny, medium-crisp, and quite meaty, while the Steamboats are sweeter, with a melon undercurrent. The wine list is a huge strength of the restaurant, featuring natural wines (a rarity on this side of the bay) and an oft-changing series of flights from Lesbos, Croatia, or some other region you’ve most likely not drunk your way through—yet.\u003c/p>\n\u003cp>\u003ca href=\"http://acoterestaurant.com\" target=\"_blank\">\u003cstrong>À Côté\u003c/strong>\u003c/a>\u003cbr>\n5478 College Ave., Oakland [\u003ca href=\"http://bit.ly/1CslRnr\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 655-6469\u003cbr>\nHours: Sun-Thurs, 5:30-10pm; Fri-Sat, 5:30-11pm\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>One of Oakland’s most happening new restaurants, \u003cstrong>alaMar\u003c/strong> is a perfect pairing with a flick at \u003ca href=\"http://thenewparkway.com/wp/\" target=\"_blank\">The New Parkway Theater\u003c/a>, and while the menu is mostly about all kinds of seafood other than oysters, it’s one of the few places I recommend that serves them up in any way other than simply shucked, with sauce on the side. These Kumiai bivalves (named after the native residents of Baja) are small and deep-cupped, so always juicy. They’re also very briny, so chef Nelson German’s light-handed addition of cilantro, ginger, and hickory-smoked Tabasco makes sense. I wish the wine list branched out beyond California, but I might be a minority in this regard.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://bit.ly/15DC4tT\" target=\"_blank\">\u003cstrong>alaMar\u003c/strong>\u003c/a>\u003cbr>\n100 Grand Ave., Oakland [\u003ca href=\"http://goo.gl/42f8j9\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 907-7555\u003cbr>\nHours: Mon, 11:30am-2:30pm and 5pm-9pm; Fri, 11:30am-2:30pm and 5pm-10:30pm ; Sat, 5-10:30pm; closed Sun\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/alamaroak\" target=\"_blank\">alaMar\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/alamaroakland\" target=\"_blank\">@alamaroakland\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A dozen oysters at \u003cstrong>Café Rouge\u003c/strong>, followed by a burger and fries, is one of the best dinners in Berkeley, if you ask me. This lovely spot down on Fourth Street has long been an anchor in the East Bay food scene, with its careful attention to sourcing ingredients and always-simple presentation. There are typically four oyster choices. We recently had Hog Island Sweets, Kumamotos, Rock Points, and Beausoleils, a nice mix. Hog Islands are, perhaps, the most-seen oyster on Bay Area menus, as they come from right up the road in Marshall, a speck of a town near Point Reyes. And they’re the oyster that I would long for if lived elsewhere, as they’ve rooted a great nostalgia in me for their mineral flavor and perfect balance between saltiness and sweetness. Pretty little Kumamotos are a Japanese variety now grown throughout coastal Washington and in far Northern California. They’re more sweet than briny, with a medium firmness. Rock Points from Quilcene, Washington are their opposite cousin: medium-size, crisp oysters with more brininess than sweetness. Beau Soleils, from New Brunswick, are raised in floating bags, constantly rubbing up against their neighbors, which leaves them clean and consistently formed. They are firm and mild, among the mildest oysters available.\u003c/p>\n\u003cp>\u003ca href=\"http://www.caferouge.net\" target=\"_blank\">\u003cstrong>Café Rouge\u003c/strong>\u003c/a>\u003cbr>\n1782 Fourth St., Berkeley [\u003ca href=\"http://goo.gl/coRTaI\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 525-1440\u003cbr>\nHours: Mon-Thurs, 11:30am-9:30pm; Fri-Sat, 11:30am-10pm and 5pm-10pm; Sun, 11am-9pm\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Cafe_Rouge\" target=\"_blank\">@Cafe_Rouge\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>May I just cut to the chase and say that \u003cstrong>Hopscotch\u003c/strong> is my absolute favorite oyster destination on this quite marvelous list? This quaint restaurant, with a stellar menu of cooked foods, such as black cod marinated in sake lees, buttermilk fried chicken, and a very respectable burger, offers the most beautifully shucked and presented oysters I’ve had anywhere in California south of Tomales Bay. When I visited, the oyster of the day was shigoku, which means “ultimate” in Japanese. Grown in Willapa Bay, WA, they are lightly briny, with a crisp texture and mild artichoke flavor. And Hopscotch serves them with the best mignonette I tried on this go-‘round, hands down. The secret? Instead of straight vinegar with shallots, chef Kyle Itani balances the vinegar with a bit of sparkling wine, which sweetens it slightly (but not too much), and takes the acidic edge off. Even more special is his treatment of these beautiful bivalves in what he calls “yonsei” style, with sea urchin, salmon roe, and ponzu. Just the best. And there’s a Loire Valley Muscadet from Domaine Vinet that is the perfect pairing for either style of oyster.\u003c/p>\n\u003cp>\u003ca href=\"http://hopscotchoakland.com/\" target=\"_blank\">\u003cstrong>Hopscotch\u003c/strong>\u003c/a>\u003cbr>\n1915 San Pablo Ave., Oakland [\u003ca href=\"http://goo.gl/5dUFLF\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 788-6217\u003cbr>\nHours: Mon-Thurs, 11:30am-10pm; Fri, 11:30am-11pm; Sat, 10:30am-11pm; Sun, 10:30am-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/hopscotchoak\" target=\"_blank\">Hopscotch\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/scotch1rock\" target=\"_blank\">@scotch1rock\u003c/a>\u003cbr>\nPrice Range: $$$ (Entrees $17-$24)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Like many new restaurants these days, \u003cstrong>Hutch Bar & Kitchen\u003c/strong>, in uptown Oakland, wants to be a bar that serves compelling food, and to some extent, it does. But the focus on oysters that’s implied by the signage outside is a bit misleading. They do have oysters, and they’re good, but they only have Marin Miyagis, which is one of the most commonly found in these parts. And about all they have to drink with them is whiskey. That said, tequila goes very nicely with oysters, unlike the bourbons and scotches that populate the list. The rest of the food menu, which is heavily influenced by New Orleans and points south, is pricey and, frankly, odd, given that this is primarily a whiskey bar. So, I recommend this joint for oysters (served with cider mignonette) and Espolon tequila. Now that’s a nice pairing.\u003c/p>\n\u003cp>\u003ca href=\"http://www.hutchoakland.com\" target=\"_blank\">\u003cstrong>Hutch Bar & Kitchen\u003c/strong>\u003c/a>\u003cbr>\n2022 Telegraph Ave., Oakland [\u003ca href=\"http://goo.gl/CT07F3\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 419-0622\u003cbr>\nHours: Tues-Sat, 4-10pm; Sun, 5-9\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/hutchbarandkitchen\" target=\"_blank\">Hutch bar & kitchen\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/hutchoakland\" target=\"_blank\">@hutchoakland\u003c/a>\u003cbr>\nPrice Range: $$$ (Entrees $17-$24)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Jack’s Oyster Bar and Fish House\u003c/strong> is my favorite discovery on this list. A 2014 newcomer to the Oakland Embarcadero scene, Jack’s has the look and feel of a bonafide oyster bar, with piles of the main event on display up front. They also have the biggest variety around, and on our last stop we enjoyed perfectly shucked Kusshis, Fanny Bays, Kumamotos, and Marin Miyagis (on daily special @$1.50 a pop). And there’s a wealth of other seafood options than oysters, so you can easily have a happy seafood extravaganza.\u003c/p>\n\u003cp>\u003ca href=\"http://www.jacksoakland.com\" target=\"_blank\">\u003cstrong>Jack’s Oyster Bar and Fish House\u003c/strong>\u003c/a>\u003cbr>\n336 Water St., Jack London Square, Oakland [\u003ca href=\"http://bit.ly/1GH23kc\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 271-7952\u003cbr>\nHours: Mon-Thurs, 11:30am-9:30pm; Fri-Sat, 11:30am-10pm; Sun, 11am-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Jacks-Oyster-Bar-Fish-House/799736230044301\" target=\"_blank\">Jack's Oyster Bar & Fish House\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/jacksoakland\" target=\"_blank\">@jacksoakland\u003c/a>\u003cbr>\nPrice Range: $$$ (Entrees $17-$24)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Marc 49\u003c/strong> is not a dining destination, but it is a cheap-oyster destination. On Sundays and Wednesdays, there’s a $1 oyster special, and it’s never the measly rejects on offer at some other local happy hours that shall remained unnamed (unless you ask me). Recently, cleanly shucked Churchills from Washington were served super-cold, with a classic mignonette (and the kitchen produced two dozen within five minutes of our ordering them). While the wine list is nothing to write home about, there are some worthy cocktails, my favorite being the Farewell to Arms, with Herradura reposado, Nonino amaro, vanilla bitters, and Campari.\u003c/p>\n\u003cp>\u003ca href=\"http://www.marc49.com\" target=\"_blank\">\u003cstrong>Marc 49\u003c/strong>\u003c/a>\u003cbr>\n4915 Telegraph Ave., Oakland [\u003ca href=\"http://goo.gl/AJJ5g0\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 652-2100\u003cbr>\nHours: Mon-Fri, 5pm-closing; Sat, noon-closing; Sun, 11am-closing\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/marc.fortynine.3\" target=\"_blank\">Marc Forty-Nine\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Marc49_CA\" target=\"_blank\">@Marc49_CA\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A sleeper of a restaurant, mostly known to residents of North Oakland, \u003cstrong>Marica\u003c/strong> is a small, lively spot that has fresh oysters every day. There’s usually only one variety, and the Kumiai has been the go-to of late. Sit at the pretty bar and order a dozen with Roederer Brut by the glass. Marica is also among the friendliest restaurants in town. It’s obvious from casual eavesdropping that this family-owned place serves many happy regulars.\u003c/p>\n\u003cp>\u003ca href=\"https://maricafood.wordpress.com\" target=\"_blank\">\u003cstrong>Marica\u003c/strong>\u003c/a>\u003cbr>\n5301 College Ave., Oakland [\u003ca href=\"http://bit.ly/1GH7bVu\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 985-8388\u003cbr>\nHours: Daily, 5:30-9:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MaricaRestaurant\" target=\"_blank\">Marica Restaurant\u003c/a>\u003cbr>\nPrice Range: $$$ (Entrees $17-$24)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>My other big discovery on this elongated oyster adventure was \u003cstrong>Rockin’ Crawfish\u003c/strong>, a dive if there ever was one, with graffiti-covered walls, empty cans as “art,” and more rolls of paper towels than Costco. And what’s more, they don’t serve wine! Beer lovers are in luck, as are devotees of quality oysters. We had a dozen Kusshis for $22.99, and these would’ve been $12 if we’d thought to go on a Monday or Tuesday. Suffice it to say we’ll be back for the crawfish.\u003c/p>\n\u003cp>\u003ca href=\"http://www.therockincrawfish.com/index\" target=\"_blank\">\u003cstrong>Rockin’ Crawfish\u003c/strong>\u003c/a>\u003cbr>\n211 Foothill Blvd., Oakland [\u003ca href=\"http://goo.gl/3GFtZq\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 251-1657\u003cbr>\nHours: Daily, 11:30am-2:30pm and 5pm-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/The-Rockin-Crawfish/111667318870214\" target=\"_blank\">The Rockin' Crawfish\u003c/a>\u003cbr>\nPrice Range: $$$ (Entrees $17-$24)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While \u003cstrong>The Cook and Her Farmer\u003c/strong> launched last year in Old Oakland as primarily an oyster bar, the po’ boys, mussels, grilled cheese sandwiches, and homemade pickles seem to get more traction. So, when we visited, there was only one kind of bivalve on the menu—Marin Miyagi— but they were lovingly shucked before our eyes and served with lemon and mignonette. Next to the homemade Kennebec fries and a kale salad for good measure, a meal worthy of repeating was born.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.thecookandherfarmer.com\" target=\"_blank\">\u003cstrong>The Cook and Her Farmer\u003c/strong>\u003c/a>\u003cbr>\n907 Washington St., Swan’s Marketplace, Old Oakland [\u003ca href=\"http://goo.gl/s24sCo\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 285-6140\u003cbr>\nHours: Tues-Wed, 9am-6pm; Thurs, 9am-9pm; Fri-Sat, 9am-10pm; Closed Sun-Mon\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/thecookandherfarmer\" target=\"_blank\">The Cook and Her Farmer\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/tcahfoakland\" target=\"_blank\">@tcahfoakland\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>[vimeo 112065610]\u003c/p>\n\u003cp>In August we got an interesting proposition -- we were asked to make a relaunch of \u003ca href=\"http://www.pbs.org/wgbh/victorygarden/\" target=\"_blank\">The Victory Garden\u003c/a> -- that perpetually running PBS gardening show. The new show would be called \u003ca href=\"http://www.theperennialplate.com/episodes/2014/11/new-show-the-victory-gardens-edible-feast/\" target=\"_blank\">The Victory Garden's Edible Feast\u003c/a> and it would be a partnership with \u003ca href=\"http://www.ediblefeast.com/\" target=\"_blank\">Edible Magazines\u003c/a>. This all sounded fine and great, except when we found out that we had to finish all 13 half hour episodes by the New Year. We at \u003ca href=\"http://www.theperennialplate.com/\" target=\"_blank\">The Perennial Plate\u003c/a> are used to releasing 3-10 minute films without any structure, timing or release constraints. So this new venture was daunting. Thankfully, we had the network of Edible Magazines across the country who already had great knowledge of their local food communities. So we got to work trying to film in 13 locations as fast as we could. We teamed up with some of our favorite online filmmakers and I spent a week with each of them, getting them used to the Perennial Plate's \"style\" and the structure of the new show.\u003c/p>\n\u003cp>We knew from the beginning that the Bay Area was a must stop (if nothing else so we could eat well after our daily shoots). I reached out to Bruce Cole of \u003ca href=\"http://sanfrancisco.ediblefeast.com/\" target=\"_blank\">Edible SF\u003c/a>, writer \u003ca href=\"http://saminnosrat.com/\" target=\"_blank\">Samin Nosrat\u003c/a> (Salt, Fat, Acid, Heat) and Naomi Starkman of \u003ca href=\"http://civileats.com/\" target=\"_blank\">Civil Eats\u003c/a> for their quick recommendations for possible story ideas. The problem with filming in the Bay Area is that there are too many options and we had too little time. We ended up filming a gardening segment with Bruce (he also served us oysters and chablis), an incredible herb salad and tomato toast with Samin (she cooks exactly how I want to eat, all the time), jam making with Dafna Kory of \u003ca href=\"http://innajam.com/\" target=\"_blank\">INNA Jam\u003c/a>, a day at the \u003ca href=\"http://www.mandelafoods.com/\" target=\"_blank\">Mandela Foods Coop\u003c/a> in West Oakland and a Chardonnay soliloquy from \u003ca href=\"http://blog.tedwardwines.com/2013/03/13/kevin-kelley-of-salinia-the-npa-project-part-i/\" target=\"_blank\">Kevin Kelly of Salinia Winery\u003c/a> (Sadly that segment had to be cut, but we will be releasing it online or as a special).\u003c/p>\n\u003cp>It was a fun group to film, because a lot of them are friends (or became friends). Bruce has a sweet little garden, and he lives life to the fullest. I've been following his \u003ca href=\"http://instagram.com/ediblesf/\" target=\"_blank\">instagram\u003c/a> longingly for years, and so it was fun to do the oyster and wine thing on his deck. Samin and I worked together for a \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/07/25/the-perennial-plate-bay-area-episode-3-farms-tartine-dinner-video/\" target=\"_blank\">dinner at Tartine\u003c/a> years ago, and she is probably the most fun cook to film -- her laugh alone warrants a primetime TV show. Kevin Kelly is making some of the coolest wines in the US -- his Saint Marigold dry dessert Chardonnay is like nothing I've ever had. It was pretty disappointing to leave out his segment. And then Dafna is just a joy to film -- she's all bad jokes, puns and high energy...and, of course, makes an incredibly pure and delicious product.\u003c/p>\n\u003cp>Finally, we filmed at Mandela Foods Coop (you can see the segment in the video below). It's a pretty inspiring grocery store, owned by its workers and trying to bring healthy food to the neighborhood. They subsidize their produce by charging higher prices on more snack or high-end trendy items (kale chips, kombucha). Please enjoy the full episode below and tune in to \u003ca href=\"http://www.kqed.org/tv/schedules/daily/kqedplus.jsp?format=long&ymd=2015-01-24\" target=\"_blank\">KQED Plus TV\u003c/a> on \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=22092\" target=\"_blank\">\u003cstrong>Saturday, January 24 at 4pm for the Bay Area episode\u003c/strong>\u003c/a> and check local listing for the rest of the shows.\u003c/p>\n\u003cdiv class=\"single-video\">\u003ciframe src=\"https://player.vimeo.com/video/122310816?portrait=0\" width=\"560\" height=\"315\" frameborder=\"0\" webkitallowfullscreen mozallowfullscreen allowfullscreen>\u003c/iframe>\u003c/div>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "The Bay Area episode of the new series, The Victory Garden's Edible Feast airs on KQED Plus TV Saturday, January 24 at 4pm. Watch a preview clip of the episode featuring the Mandela Foods Coop in Oakland.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In August we got an interesting proposition -- we were asked to make a relaunch of \u003ca href=\"http://www.pbs.org/wgbh/victorygarden/\" target=\"_blank\">The Victory Garden\u003c/a> -- that perpetually running PBS gardening show. The new show would be called \u003ca href=\"http://www.theperennialplate.com/episodes/2014/11/new-show-the-victory-gardens-edible-feast/\" target=\"_blank\">The Victory Garden's Edible Feast\u003c/a> and it would be a partnership with \u003ca href=\"http://www.ediblefeast.com/\" target=\"_blank\">Edible Magazines\u003c/a>. This all sounded fine and great, except when we found out that we had to finish all 13 half hour episodes by the New Year. We at \u003ca href=\"http://www.theperennialplate.com/\" target=\"_blank\">The Perennial Plate\u003c/a> are used to releasing 3-10 minute films without any structure, timing or release constraints. So this new venture was daunting. Thankfully, we had the network of Edible Magazines across the country who already had great knowledge of their local food communities. So we got to work trying to film in 13 locations as fast as we could. We teamed up with some of our favorite online filmmakers and I spent a week with each of them, getting them used to the Perennial Plate's \"style\" and the structure of the new show.\u003c/p>\n\u003cp>We knew from the beginning that the Bay Area was a must stop (if nothing else so we could eat well after our daily shoots). I reached out to Bruce Cole of \u003ca href=\"http://sanfrancisco.ediblefeast.com/\" target=\"_blank\">Edible SF\u003c/a>, writer \u003ca href=\"http://saminnosrat.com/\" target=\"_blank\">Samin Nosrat\u003c/a> (Salt, Fat, Acid, Heat) and Naomi Starkman of \u003ca href=\"http://civileats.com/\" target=\"_blank\">Civil Eats\u003c/a> for their quick recommendations for possible story ideas. The problem with filming in the Bay Area is that there are too many options and we had too little time. We ended up filming a gardening segment with Bruce (he also served us oysters and chablis), an incredible herb salad and tomato toast with Samin (she cooks exactly how I want to eat, all the time), jam making with Dafna Kory of \u003ca href=\"http://innajam.com/\" target=\"_blank\">INNA Jam\u003c/a>, a day at the \u003ca href=\"http://www.mandelafoods.com/\" target=\"_blank\">Mandela Foods Coop\u003c/a> in West Oakland and a Chardonnay soliloquy from \u003ca href=\"http://blog.tedwardwines.com/2013/03/13/kevin-kelley-of-salinia-the-npa-project-part-i/\" target=\"_blank\">Kevin Kelly of Salinia Winery\u003c/a> (Sadly that segment had to be cut, but we will be releasing it online or as a special).\u003c/p>\n\u003cp>It was a fun group to film, because a lot of them are friends (or became friends). Bruce has a sweet little garden, and he lives life to the fullest. I've been following his \u003ca href=\"http://instagram.com/ediblesf/\" target=\"_blank\">instagram\u003c/a> longingly for years, and so it was fun to do the oyster and wine thing on his deck. Samin and I worked together for a \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/07/25/the-perennial-plate-bay-area-episode-3-farms-tartine-dinner-video/\" target=\"_blank\">dinner at Tartine\u003c/a> years ago, and she is probably the most fun cook to film -- her laugh alone warrants a primetime TV show. Kevin Kelly is making some of the coolest wines in the US -- his Saint Marigold dry dessert Chardonnay is like nothing I've ever had. It was pretty disappointing to leave out his segment. And then Dafna is just a joy to film -- she's all bad jokes, puns and high energy...and, of course, makes an incredibly pure and delicious product.\u003c/p>\n\u003cp>Finally, we filmed at Mandela Foods Coop (you can see the segment in the video below). It's a pretty inspiring grocery store, owned by its workers and trying to bring healthy food to the neighborhood. They subsidize their produce by charging higher prices on more snack or high-end trendy items (kale chips, kombucha). Please enjoy the full episode below and tune in to \u003ca href=\"http://www.kqed.org/tv/schedules/daily/kqedplus.jsp?format=long&ymd=2015-01-24\" target=\"_blank\">KQED Plus TV\u003c/a> on \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=22092\" target=\"_blank\">\u003cstrong>Saturday, January 24 at 4pm for the Bay Area episode\u003c/strong>\u003c/a> and check local listing for the rest of the shows.\u003c/p>\n\u003cdiv class=\"single-video\">\u003ciframe src=\"https://player.vimeo.com/video/122310816?portrait=0\" width=\"560\" height=\"315\" frameborder=\"0\" webkitallowfullscreen mozallowfullscreen allowfullscreen>\u003c/iframe>\u003c/div>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Two East Bay Restaurants Take Unique Approach to Noise",
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"content": "\u003cp>Any regular reader of the \u003ca href=\"http://insidescoopsf.sfgate.com/\" target=\"_blank\">Inside Scoop SF\u003c/a> restaurant news blog of the San Francisco Chronicle knows that its food critic, \u003ca href=\"http://insidescoopsf.sfgate.com/blog/section/michael-bauer/\" target=\"_blank\">Michael Bauer\u003c/a>, spends a considerable amount of his time blogging about noise.\u003c/p>\n\u003cp>It’s entirely reader-driven, he says, and it’s why the Chronicle began including decibel level ratings in every restaurant review it prints.\u003c/p>\n\u003cp>In fact, he writes in a post from last year, despite these ratings, the noise levels continue to grow. “It’s one of the most frequent topics — and complaints — I get as a restaurant critic,” he wrote in 2013.\u003c/p>\n\u003cfigure id=\"attachment_91841\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/oliveto-entrance-stairway1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/oliveto-entrance-stairway1000.jpg\" alt=\"Oliveto entrance and stairway connecting dining area to cafe. Photo: Cesar Rubio\" width=\"400\" class=\"size-full wp-image-91841\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oliveto entrance and stairway connecting dining area to cafe. Photo: Cesar Rubio\u003c/figcaption>\u003c/figure>\n\u003cp>Two East Bay restaurants have tried to remedy the acoustics problem by installing sophisticated sound systems by the Berkeley-based \u003ca href=\"http://meyersound.com/\" target=\"_blank\">Meyer Sound\u003c/a>. It’s where Bob and Maggie Klein turned when redesigning \u003ca href=\"http://www.oliveto.com/\" target=\"_blank\">Oliveto\u003c/a>, a mainstay of Oakland’s dining scene for the past 28 years. The specialty firm has done sound locally for downtown Berkeley’s Comal, but is better known for its acoustic systems at such places as UC Berkeley’s Zellerbach Hall, Lincoln Center and Royal Albert Hall.\u003c/p>\n\u003cp>“If you have an option, why would you go out with someone you want to be with, and want to connect with, to a place where you can’t hear them?” Bob Klein wondered at a media dinner recently, held to demonstrate the new state-of-the-art sound system he just included in his first redesign in 18 years. “It diminishes the experience for everyone – even those with good hearing – when they are straining to hear each other.”\u003c/p>\n\u003cfigure id=\"attachment_91853\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/oliveto1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/oliveto1000.jpg\" alt=\"Oliveto upstairs dining area. Photo: Cesar Rubio\" width=\"400\" class=\"size-full wp-image-91853\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oliveto upstairs dining area. Photo: Cesar Rubio\u003c/figcaption>\u003c/figure>\n\u003cp>Oliveto’s renovation began with a passive acoustic treatment, in which the ceiling was replaced with more sound-absorbent tile. A wall of banquettes now has large photographs of olive trees, taken by Bay Area photographer \u003ca href=\"http://www.deborahogrady.com/\" target=\"_blank\">Deborah O’Grady\u003c/a>, which are actually Meyer Sound Libra acoustic image panels – for which they’ve just received a patent.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Klein was able to turn on and off the new sound system on an iPad, sitting at our table. It has nine settings, including one that makes the dining room sound like a stone cathedral, if they want to have musical events. It can be adjusted with settings for low, medium, high occupancy and very high occupancy.\u003c/p>\n\u003cfigure id=\"attachment_91847\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/oliveto1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/oliveto1000.jpg\" alt=\"Oliveto downstairs cafe. Photo: Cesar Rubio\" width=\"1000\" height=\"707\" class=\"size-full wp-image-91847\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oliveto downstairs cafe. Photo: Cesar Rubio\u003c/figcaption>\u003c/figure>\n\u003cp>“We basically used the same kind of technology at Oliveto that we’ve used in concert halls around the world,” said Pierre Germain, senior acoustic engineer for Meyer Sound. “If the restaurant is low occupancy, Bob can put the system on the low occupancy setting, which gives the feel of a more bustling restaurant so you don’t feel isolated at your table, and as it fills up, he can bring the noise level down. At the high occupancy setting, the sound system is operating at a very low level, maintaining a level of atmosphere or buzziness, all the while being able to hear the conversation at your table.”\u003c/p>\n\u003cfigure id=\"attachment_91846\" class=\"wp-caption aligncenter\" style=\"max-width: 865px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/comal.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/comal.jpg\" alt=\"Interior at Comal in Berkeley. Photo courtesy of Comal\" width=\"865\" height=\"577\" class=\"size-full wp-image-91846\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Interior at Comal in Berkeley. Photo courtesy of Comal\u003c/figcaption>\u003c/figure>\n\u003cp>Berkeley’s \u003ca href=\"http://www.comalberkeley.com/\" target=\"_blank\">Comal\u003c/a> was actually the first restaurant to work with Meyer Sound.\u003c/p>\n\u003cp>“We have a challenging acoustical space in its raw form,” said John Paluska, Comal’s owner, “in that it has the same characteristics that a lot of restaurants do, it looks cool with its hard concrete and large volume of space, but it would be a very different experience if we didn’t have the system that we do.”\u003c/p>\n\u003cp>Paluska said it was fortuitous timing that Meyer Sound was looking to get into doing sound systems for restaurants and used Comal as a sort of experimental lab so they could work out an arrangement that was beneficial to the both of them.\u003c/p>\n\u003cp>Paluska said Comal’s system is not noticeable to most patrons, “but that they feel it even if they don’t recognize it.” He added, “I go out to other places in the East Bay, and then come to Comal afterwards, and it’s never more of a jarring, obvious shift than when I’ve been elsewhere. Comal feels so different.\"\u003c/p>\n\u003cfigure id=\"attachment_91845\" class=\"wp-caption aligncenter\" style=\"max-width: 878px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/comal3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/comal3.jpg\" alt=\"Interior at Comal Restaurant in Berkeley. Photo courtesy of Comal\" width=\"878\" height=\"575\" class=\"size-full wp-image-91845\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Interior at Comal Restaurant in Berkeley. Photo courtesy of Comal\u003c/figcaption>\u003c/figure>\n\u003cp>Many restaurants in the city turn to acoustic designer \u003ca href=\"http://www.wallcoveringdesigns.com/\" target=\"_blank\">Wall Covering Designs\u003c/a>, when they realize the noise level has gotten out of hand. The firm lists numerous Bay Area restaurants it has worked with, mostly as part of a redesign when its owners realize noise has become a problem.\u003c/p>\n\u003cp>But not everyone can afford such a sound system. Klein isn’t saying how much such sophisticated technology costs, and the Meyer Sound people are the first to admit the investment is “significant.”\u003c/p>\n\u003cp>Nonetheless, it’s an investment that more restauranteurs should be thinking about, Germain believes. “A lot of restaurants go for a very industrial look with reflective surfaces such as concrete and glass and the end result is a very loud restaurant that only young people will like,” said Germain. “We’re trying to raise the awareness for architects and developers to devote funds to this. People who have visited Comal and Oliveto have noticed, it’s definitely something architects are coming around to understanding.” \u003c/p>\n\u003cp>Robert Fink of \u003ca href=\"http://finkarchitecture.com/\" target=\"_blank\">Fink Architecture\u003c/a>, says there are design elements he can implement himself in a restaurant’s design from the get-go.\u003c/p>\n\u003cp>Fink has helped design or remodel around 12 Bay Area restaurants, including \u003ca href=\"http://www.eldoradosonoma.com/\" target=\"_blank\">El Dorado Kitchen\u003c/a> in Sonoma and Yountville’s \u003ca href=\"http://www.redd-wood.com/\" target=\"_blank\">Redd Wood\u003c/a>. “It’s almost always an issue in trying to find the most economical way to deal with it in an aesthetically pleasing way,” said Fink.\u003c/p>\n\u003cp>In general, he said there are two elements to consider: “You need something that absorbs the sound and you need to be aware of things that will reflect the sound to balance it around the room.” \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>But for those who can afford it, a sophisticated sound system could be the way to attract older diners to their restaurant. “We’re not changing the world,” said Paluska, but “we think it makes dining out a more pleasant experience for people.” \u003c/p>\n\n",
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"excerpt": "Restaurant acoustics is a frequent complaint by patrons and continues to be a growing problem with industrial-style spaces. Two East Bay restaurants have tried to remedy the noise problem by installing sophisticated sound systems by the Berkeley-based Meyer Sound.",
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"description": "Restaurant acoustics is a frequent complaint by patrons and continues to be a growing problem with industrial-style spaces. Two East Bay restaurants have tried to remedy the noise problem by installing sophisticated sound systems by the Berkeley-based Meyer Sound.",
"title": "Two East Bay Restaurants Take Unique Approach to Noise | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Any regular reader of the \u003ca href=\"http://insidescoopsf.sfgate.com/\" target=\"_blank\">Inside Scoop SF\u003c/a> restaurant news blog of the San Francisco Chronicle knows that its food critic, \u003ca href=\"http://insidescoopsf.sfgate.com/blog/section/michael-bauer/\" target=\"_blank\">Michael Bauer\u003c/a>, spends a considerable amount of his time blogging about noise.\u003c/p>\n\u003cp>It’s entirely reader-driven, he says, and it’s why the Chronicle began including decibel level ratings in every restaurant review it prints.\u003c/p>\n\u003cp>In fact, he writes in a post from last year, despite these ratings, the noise levels continue to grow. “It’s one of the most frequent topics — and complaints — I get as a restaurant critic,” he wrote in 2013.\u003c/p>\n\u003cfigure id=\"attachment_91841\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/oliveto-entrance-stairway1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/oliveto-entrance-stairway1000.jpg\" alt=\"Oliveto entrance and stairway connecting dining area to cafe. Photo: Cesar Rubio\" width=\"400\" class=\"size-full wp-image-91841\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oliveto entrance and stairway connecting dining area to cafe. Photo: Cesar Rubio\u003c/figcaption>\u003c/figure>\n\u003cp>Two East Bay restaurants have tried to remedy the acoustics problem by installing sophisticated sound systems by the Berkeley-based \u003ca href=\"http://meyersound.com/\" target=\"_blank\">Meyer Sound\u003c/a>. It’s where Bob and Maggie Klein turned when redesigning \u003ca href=\"http://www.oliveto.com/\" target=\"_blank\">Oliveto\u003c/a>, a mainstay of Oakland’s dining scene for the past 28 years. The specialty firm has done sound locally for downtown Berkeley’s Comal, but is better known for its acoustic systems at such places as UC Berkeley’s Zellerbach Hall, Lincoln Center and Royal Albert Hall.\u003c/p>\n\u003cp>“If you have an option, why would you go out with someone you want to be with, and want to connect with, to a place where you can’t hear them?” Bob Klein wondered at a media dinner recently, held to demonstrate the new state-of-the-art sound system he just included in his first redesign in 18 years. “It diminishes the experience for everyone – even those with good hearing – when they are straining to hear each other.”\u003c/p>\n\u003cfigure id=\"attachment_91853\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/oliveto1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/01/oliveto1000.jpg\" alt=\"Oliveto upstairs dining area. Photo: Cesar Rubio\" width=\"400\" class=\"size-full wp-image-91853\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oliveto upstairs dining area. Photo: Cesar Rubio\u003c/figcaption>\u003c/figure>\n\u003cp>Oliveto’s renovation began with a passive acoustic treatment, in which the ceiling was replaced with more sound-absorbent tile. A wall of banquettes now has large photographs of olive trees, taken by Bay Area photographer \u003ca href=\"http://www.deborahogrady.com/\" target=\"_blank\">Deborah O’Grady\u003c/a>, which are actually Meyer Sound Libra acoustic image panels – for which they’ve just received a patent.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Klein was able to turn on and off the new sound system on an iPad, sitting at our table. It has nine settings, including one that makes the dining room sound like a stone cathedral, if they want to have musical events. It can be adjusted with settings for low, medium, high occupancy and very high occupancy.\u003c/p>\n\u003cfigure id=\"attachment_91847\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/oliveto1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/oliveto1000.jpg\" alt=\"Oliveto downstairs cafe. Photo: Cesar Rubio\" width=\"1000\" height=\"707\" class=\"size-full wp-image-91847\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Oliveto downstairs cafe. Photo: Cesar Rubio\u003c/figcaption>\u003c/figure>\n\u003cp>“We basically used the same kind of technology at Oliveto that we’ve used in concert halls around the world,” said Pierre Germain, senior acoustic engineer for Meyer Sound. “If the restaurant is low occupancy, Bob can put the system on the low occupancy setting, which gives the feel of a more bustling restaurant so you don’t feel isolated at your table, and as it fills up, he can bring the noise level down. At the high occupancy setting, the sound system is operating at a very low level, maintaining a level of atmosphere or buzziness, all the while being able to hear the conversation at your table.”\u003c/p>\n\u003cfigure id=\"attachment_91846\" class=\"wp-caption aligncenter\" style=\"max-width: 865px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/comal.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/comal.jpg\" alt=\"Interior at Comal in Berkeley. Photo courtesy of Comal\" width=\"865\" height=\"577\" class=\"size-full wp-image-91846\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Interior at Comal in Berkeley. Photo courtesy of Comal\u003c/figcaption>\u003c/figure>\n\u003cp>Berkeley’s \u003ca href=\"http://www.comalberkeley.com/\" target=\"_blank\">Comal\u003c/a> was actually the first restaurant to work with Meyer Sound.\u003c/p>\n\u003cp>“We have a challenging acoustical space in its raw form,” said John Paluska, Comal’s owner, “in that it has the same characteristics that a lot of restaurants do, it looks cool with its hard concrete and large volume of space, but it would be a very different experience if we didn’t have the system that we do.”\u003c/p>\n\u003cp>Paluska said it was fortuitous timing that Meyer Sound was looking to get into doing sound systems for restaurants and used Comal as a sort of experimental lab so they could work out an arrangement that was beneficial to the both of them.\u003c/p>\n\u003cp>Paluska said Comal’s system is not noticeable to most patrons, “but that they feel it even if they don’t recognize it.” He added, “I go out to other places in the East Bay, and then come to Comal afterwards, and it’s never more of a jarring, obvious shift than when I’ve been elsewhere. Comal feels so different.\"\u003c/p>\n\u003cfigure id=\"attachment_91845\" class=\"wp-caption aligncenter\" style=\"max-width: 878px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/comal3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/comal3.jpg\" alt=\"Interior at Comal Restaurant in Berkeley. Photo courtesy of Comal\" width=\"878\" height=\"575\" class=\"size-full wp-image-91845\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Interior at Comal Restaurant in Berkeley. Photo courtesy of Comal\u003c/figcaption>\u003c/figure>\n\u003cp>Many restaurants in the city turn to acoustic designer \u003ca href=\"http://www.wallcoveringdesigns.com/\" target=\"_blank\">Wall Covering Designs\u003c/a>, when they realize the noise level has gotten out of hand. The firm lists numerous Bay Area restaurants it has worked with, mostly as part of a redesign when its owners realize noise has become a problem.\u003c/p>\n\u003cp>But not everyone can afford such a sound system. Klein isn’t saying how much such sophisticated technology costs, and the Meyer Sound people are the first to admit the investment is “significant.”\u003c/p>\n\u003cp>Nonetheless, it’s an investment that more restauranteurs should be thinking about, Germain believes. “A lot of restaurants go for a very industrial look with reflective surfaces such as concrete and glass and the end result is a very loud restaurant that only young people will like,” said Germain. “We’re trying to raise the awareness for architects and developers to devote funds to this. People who have visited Comal and Oliveto have noticed, it’s definitely something architects are coming around to understanding.” \u003c/p>\n\u003cp>Robert Fink of \u003ca href=\"http://finkarchitecture.com/\" target=\"_blank\">Fink Architecture\u003c/a>, says there are design elements he can implement himself in a restaurant’s design from the get-go.\u003c/p>\n\u003cp>Fink has helped design or remodel around 12 Bay Area restaurants, including \u003ca href=\"http://www.eldoradosonoma.com/\" target=\"_blank\">El Dorado Kitchen\u003c/a> in Sonoma and Yountville’s \u003ca href=\"http://www.redd-wood.com/\" target=\"_blank\">Redd Wood\u003c/a>. “It’s almost always an issue in trying to find the most economical way to deal with it in an aesthetically pleasing way,” said Fink.\u003c/p>\n\u003cp>In general, he said there are two elements to consider: “You need something that absorbs the sound and you need to be aware of things that will reflect the sound to balance it around the room.” \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But for those who can afford it, a sophisticated sound system could be the way to attract older diners to their restaurant. “We’re not changing the world,” said Paluska, but “we think it makes dining out a more pleasant experience for people.” \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Clove and Hoof: A New Butcher and Sandwich Shop in Oakland's Temescal",
"title": "Clove and Hoof: A New Butcher and Sandwich Shop in Oakland's Temescal",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_90981\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/IMG_52761-720x540.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/IMG_52761-720x540.jpg\" alt=\"The interior of Clove and Hoof offers a homey-kind of vibe, with plenty of counter seats facing the windows. Photo: Alix Wall\" width=\"720\" height=\"540\" class=\"size-full wp-image-90981\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The interior of Clove and Hoof offers a homey-kind of vibe, with plenty of counter seats facing the windows. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.berkeleyside.com/author/alix-wall/\" target=\"_blank\">Alix Wall\u003c/a>, \u003ca href=\"http://www.berkeleyside.com/2014/12/10/clove-and-hoof-a-meaty-addition-to-temescal/\" target=\"_blank\">Berkeleyside NOSH\u003c/a> (12/10/14)\u003c/p>\n\u003cp>Temescal already has its \u003ca href=\"http://www.berkeleyside.com/2014/06/30/oakland-mac-n-cheese-mecca-homeroom-expands/\" target=\"_blank\">church of cheese\u003c/a> and \u003ca href=\"http://www.berkeleyside.com/2013/09/25/the-hogs-apothecary-not-an-insult-to-vegetarians/\" target=\"_blank\">pantheon to pork\u003c/a>, so now let us take a moment to welcome its latest arrival: a brand new cathedral for the carnivorously inclined: \u003ca href=\"http://cloveandhoofoakland.com/\" target=\"_blank\">Clove and Hoof\u003c/a>, a butcher and sandwich shop on the corner of Broadway and 40th Street.\u003c/p>\n\u003cp>Opened by Analiesa Gosnell, the general manager and John Blevins, executive chef, the pair has a wealth of butchery experience, working at such places as Café Rouge and 4505 Meats between them, and most recently, studying butchery in France.\u003c/p>\n\u003cp>Clove and Hoof specializes in whole animal butchery, and its gleaming display case has multiple cuts and varieties of grass-fed animals from Jenner Family Beef and Magruder Lamb, to name a few, to choose from.\u003c/p>\n\u003cfigure id=\"attachment_90977\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/IMG_5283-720x960.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/IMG_5283-720x960.jpg\" alt=\"Clove and Hoof: new to Temescal. Photo: Alix Wall\" width=\"300\" class=\"size-full wp-image-90977\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Clove and Hoof: new to Temescal. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>The interior offers a homey-kind of vibe, with plenty of counter seats facing the windows. The mismatched silverware and paper napkins sit in large cans on the tables. A refrigerator case full of meat stocks and house-made sauerkraut and kimchi greets you when you first line up at the counter, with multicolored jars of house-made pickles on shelves above them. Clearly, they are going for an old-time vibe as is evident by their beverage selection, which includes Milwaukee’s Best in the beer department, Boylan’s Seltzer and IBC Rootbeer for the soft drinks, as well as no one’s favorite, Yoo-Hoo chocolate drink.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In the open kitchen, employees are both breaking down animals and making sandwiches. Toward the back, a glass case full of cookbooks holds an impressive collection, including the six-volume \u003cem>Modernist Cuisine\u003c/em> by Microsoft cofounder Nathan Myhrvoid, which retails for over $500. The message seems to be: “We aren’t f#%^&* around.”\u003c/p>\n\u003cp>While the place was still in soft opening when we visited, and its charcuterie program should be rolling out soon, with entrées and dinner service happening by early next year, the menu looked so enticing that as neighbors, we couldn’t help ourselves but stop in. We wanted to sample the sandwiches, and bring along some hungry friends with us. But given its soft opening mode, and the fact that they solicited feedback from us about our meal, let’s consider this a preview, rather than a review.\u003c/p>\n\u003cfigure id=\"attachment_90980\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/IMG_52641-720x540.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/IMG_52641-720x540.jpg\" alt=\"The Cuban: porchetta di testa, smoked loin, roasted persimmon mustard, fermented dill pickles, and gruyere on a hero roll. Photo: Alix Wall\" width=\"720\" height=\"540\" class=\"size-full wp-image-90980\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Cuban: porchetta di testa, smoked loin, roasted persimmon mustard, fermented dill pickles, and gruyere on a hero roll. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>We had a choice of six sandos to choose from, five of them meat and one vegetarian. While it’s difficult to fathom why a vegetarian would come here, there are those occasions when one is in a larger group and gets overruled, and it’s great they are doing more than paying lip-service to veggies, as their one veg sandwich does sound worth trying: lager-steamed broccoli florets with warm beer cheese fondue, broccoli stem sauerkraut and pickled mustard seeds on a French hero roll. I don’t think I’ve ever had a broccoli cheese sandwich before, and with all the other offerings, it was a no-brainer that we were not going to choose this one, but I give them points for originality. I’ve also seen they do an egg salad with kimchi, but that was not on offer when we were there.\u003c/p>\n\u003cfigure id=\"attachment_90978\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/IMG_52591-720x540.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/IMG_52591-720x540.jpg\" alt=\"Clove and Hoof’s gleaming display case has multiple cuts and varieties of grass-fed animals from Jenner Family Beef and Magruder Lamb, to name a few. Photo: Alix Wall\" width=\"720\" height=\"540\" class=\"size-full wp-image-90978\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Clove and Hoof’s gleaming display case has multiple cuts and varieties of grass-fed animals from Jenner Family Beef and Magruder Lamb, to name a few. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>If you don’t want to read further, here’s the essential info: we loved what we ate and we will be back, though making this place a daily habit could be hazardous to one’s health. Here’s what we tried.\u003c/p>\n\u003cp>\u003cstrong>The Cuban $14:\u003c/strong> porchetta di testa, smoked loin, roasted persimmon mustard, fermented dill pickles, and gruyere on a hero roll – this wasn’t your garden variety ham and cheese. It tasted more bacon-y – and therefore ,fatty – than a traditional Cuban. Because of the house-made mustard, the predominant flavor was sweet. Loved it.\u003c/p>\n\u003cp>\u003cstrong>The Cheese Steak $15:\u003c/strong> thinly-sliced sirloin, onion confit, grilled trumpet mushrooms, pickled okra and warm beer cheese fondue on a hero roll. Given that a cheese steak is usually just a steak sandwich with cheese (or Cheese Whiz, in certain parts, like Philadelphia, where it originated) this was a vast improvement on the original. However, with the richness of the cheese fondue and mushrooms, we felt it tasted a bit like beef stroganoff in a roll. The pickled okra could have been played up to cut the richness, as it was barely noticed. Again, loved it, but not sure I’d order it again.\u003c/p>\n\u003cfigure id=\"attachment_90983\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Screen-shot-2014-12-10-at-11.33.25-AM-720x536.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Screen-shot-2014-12-10-at-11.33.25-AM-720x536.png\" alt=\"Clove and Hoof Burger: two 4-ounce beef patties, caramelized onion jam, pimento cheese, chopped romaine and pickle mayo on a rustic roll. Photo: Alix Wall\" width=\"720\" height=\"536\" class=\"size-full wp-image-90983\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Clove and Hoof Burger: two 4-ounce beef patties, caramelized onion jam, pimento cheese, chopped romaine and pickle mayo on a rustic roll. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>The Fried Chicken $13:\u003c/strong> with fish sauce caramel, Old Bay Butter, apple celery leaf slaw, and pomegranate seeds on a French hero roll. This sando was comprised of two juicy thighs, which by the time they were battered and fried, looked ginormous; with a salad, it could easily be split by two people. The chicken was still pink inside, rarer than most people like, but we didn’t find that to be a problem. We loved the sweetness the caramel added, as well as the tanginess of the pomegranate seeds. Barely tasted the Old Bay butter, but didn’t miss it. It takes guts to do a fried chicken sandwich within a mile of here without the inevitable comparisons to Bakesale Betty’s, but they’ve managed to come up with a worthy competitor. Loved it.\u003c/p>\n\u003cfigure id=\"attachment_90984\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Screen-shot-2014-12-10-at-11.33.33-AM-720x541.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Screen-shot-2014-12-10-at-11.33.33-AM-720x541.png\" alt=\"The Fried Chicken: with fish sauce caramel, Old Bay Butter, apple celery leaf slaw, and pomegranate seeds on a French hero roll. Photo: Alix Wall\" width=\"720\" height=\"541\" class=\"size-full wp-image-90984\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Fried Chicken: with fish sauce caramel, Old Bay Butter, apple celery leaf slaw, and pomegranate seeds on a French hero roll. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>C & H Burger $14:\u003c/strong> two 4-ounce beef patties, caramelized onion jam, pimento cheese, chopped romaine and pickle mayo on a rustic roll: Who doesn’t love a good burger? Unfortunately, this one is not in the running, yet. This was the least successful sandwich, it too wet, a bit of a mess, — and not in the finger-licking, good way – with the flavors muddled. A slice of cheese would have been preferred rather than a gloppy sauce. Also the patties themselves could have had more char. Liked it but didn’t love it. All sandos came with a small side salad of mixed greens, nothing fancy but a fine side.\u003c/p>\n\u003cp>A small serving of cassoulet at $4 was perhaps the best bargain on the menu, and one of the tastiest. Earthy and rich, it was perhaps overkill with sandwiches like these, but that’s kind of the point at a place like this, isn’t it? As were the hand-cut beef tallow fries $4, served with a side of (not enough) pickle mayo.\u003c/p>\n\u003cfigure id=\"attachment_90982\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Screen-shot-2014-12-10-at-11.33.16-AM-720x541.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Screen-shot-2014-12-10-at-11.33.16-AM-720x541.png\" alt=\"A salad of shaved apples and persimmons, arugula, apple butter vinaigrette, Point Reyes blue crema and toasted walnuts. Photo: Alix Wall\" width=\"720\" height=\"541\" class=\"size-full wp-image-90982\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A salad of shaved apples and persimmons, arugula, apple butter vinaigrette, Point Reyes blue crema and toasted walnuts. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>We split a salad four ways: shaved apples and persimmons, arugula, apple butter vinaigrette, Point Reyes blue crema and toasted walnuts $11, which was a great way to cut all the heaviness of the meal. The crema was in a puddle at the bottom, meaning I didn’t notice it until later, and actually loved the freshness of the salad even without the crema because it was such a needed contrast to everything else. The arugula/fruit/nut/cheese combo can seem so overdone, but there’s a reason there’s a version in so many restaurants, because it just works. The apple butter vinaigrette was a new twist, and it’s good to know that the vegetarian dishes here don’t get short shrift.\u003c/p>\n\u003cp>But again, who would come to a place called Clove and Hoof to order a salad? When meat is offered this way, this consciously, with this much thought put to how it’s raised and what accoutrements best suit it, it’s almost a crime not to order it.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://cloveandhoofoakland.com/\" target=\"_blank\">\u003cstrong>Clove and Hoof\u003c/strong>\u003c/a>: \u003cstrong>4001 Broadway, Oakland. Open Wed–Sun 11am to 6pm. Connect with them on\u003c/strong> \u003ca href=\"https://www.facebook.com/CloveAndHoof\" target=\"_blank\">\u003cstrong>Facebook\u003c/strong>\u003c/a> \u003cstrong>and\u003c/strong> \u003ca href=\"https://twitter.com/clove_and_hoof\" target=\"_blank\">\u003cstrong>Twitter\u003c/strong>\u003c/a>.\u003c/p>\n\n",
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"excerpt": "Temescal already has its church of cheese and pantheon to pork, so now let us take a moment to welcome its latest arrival: a brand new cathedral for the carnivorously inclined: Clove and Hoof, a butcher and sandwich shop on the corner of Broadway and 40th Street.\r\n",
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"description": "Temescal already has its church of cheese and pantheon to pork, so now let us take a moment to welcome its latest arrival: a brand new cathedral for the carnivorously inclined: Clove and Hoof, a butcher and sandwich shop on the corner of Broadway and 40th Street.\r\n",
"title": "Clove and Hoof: A New Butcher and Sandwich Shop in Oakland's Temescal | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_90981\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/IMG_52761-720x540.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/IMG_52761-720x540.jpg\" alt=\"The interior of Clove and Hoof offers a homey-kind of vibe, with plenty of counter seats facing the windows. Photo: Alix Wall\" width=\"720\" height=\"540\" class=\"size-full wp-image-90981\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The interior of Clove and Hoof offers a homey-kind of vibe, with plenty of counter seats facing the windows. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.berkeleyside.com/author/alix-wall/\" target=\"_blank\">Alix Wall\u003c/a>, \u003ca href=\"http://www.berkeleyside.com/2014/12/10/clove-and-hoof-a-meaty-addition-to-temescal/\" target=\"_blank\">Berkeleyside NOSH\u003c/a> (12/10/14)\u003c/p>\n\u003cp>Temescal already has its \u003ca href=\"http://www.berkeleyside.com/2014/06/30/oakland-mac-n-cheese-mecca-homeroom-expands/\" target=\"_blank\">church of cheese\u003c/a> and \u003ca href=\"http://www.berkeleyside.com/2013/09/25/the-hogs-apothecary-not-an-insult-to-vegetarians/\" target=\"_blank\">pantheon to pork\u003c/a>, so now let us take a moment to welcome its latest arrival: a brand new cathedral for the carnivorously inclined: \u003ca href=\"http://cloveandhoofoakland.com/\" target=\"_blank\">Clove and Hoof\u003c/a>, a butcher and sandwich shop on the corner of Broadway and 40th Street.\u003c/p>\n\u003cp>Opened by Analiesa Gosnell, the general manager and John Blevins, executive chef, the pair has a wealth of butchery experience, working at such places as Café Rouge and 4505 Meats between them, and most recently, studying butchery in France.\u003c/p>\n\u003cp>Clove and Hoof specializes in whole animal butchery, and its gleaming display case has multiple cuts and varieties of grass-fed animals from Jenner Family Beef and Magruder Lamb, to name a few, to choose from.\u003c/p>\n\u003cfigure id=\"attachment_90977\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/IMG_5283-720x960.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/IMG_5283-720x960.jpg\" alt=\"Clove and Hoof: new to Temescal. Photo: Alix Wall\" width=\"300\" class=\"size-full wp-image-90977\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Clove and Hoof: new to Temescal. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>The interior offers a homey-kind of vibe, with plenty of counter seats facing the windows. The mismatched silverware and paper napkins sit in large cans on the tables. A refrigerator case full of meat stocks and house-made sauerkraut and kimchi greets you when you first line up at the counter, with multicolored jars of house-made pickles on shelves above them. Clearly, they are going for an old-time vibe as is evident by their beverage selection, which includes Milwaukee’s Best in the beer department, Boylan’s Seltzer and IBC Rootbeer for the soft drinks, as well as no one’s favorite, Yoo-Hoo chocolate drink.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In the open kitchen, employees are both breaking down animals and making sandwiches. Toward the back, a glass case full of cookbooks holds an impressive collection, including the six-volume \u003cem>Modernist Cuisine\u003c/em> by Microsoft cofounder Nathan Myhrvoid, which retails for over $500. The message seems to be: “We aren’t f#%^&* around.”\u003c/p>\n\u003cp>While the place was still in soft opening when we visited, and its charcuterie program should be rolling out soon, with entrées and dinner service happening by early next year, the menu looked so enticing that as neighbors, we couldn’t help ourselves but stop in. We wanted to sample the sandwiches, and bring along some hungry friends with us. But given its soft opening mode, and the fact that they solicited feedback from us about our meal, let’s consider this a preview, rather than a review.\u003c/p>\n\u003cfigure id=\"attachment_90980\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/IMG_52641-720x540.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/IMG_52641-720x540.jpg\" alt=\"The Cuban: porchetta di testa, smoked loin, roasted persimmon mustard, fermented dill pickles, and gruyere on a hero roll. Photo: Alix Wall\" width=\"720\" height=\"540\" class=\"size-full wp-image-90980\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Cuban: porchetta di testa, smoked loin, roasted persimmon mustard, fermented dill pickles, and gruyere on a hero roll. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>We had a choice of six sandos to choose from, five of them meat and one vegetarian. While it’s difficult to fathom why a vegetarian would come here, there are those occasions when one is in a larger group and gets overruled, and it’s great they are doing more than paying lip-service to veggies, as their one veg sandwich does sound worth trying: lager-steamed broccoli florets with warm beer cheese fondue, broccoli stem sauerkraut and pickled mustard seeds on a French hero roll. I don’t think I’ve ever had a broccoli cheese sandwich before, and with all the other offerings, it was a no-brainer that we were not going to choose this one, but I give them points for originality. I’ve also seen they do an egg salad with kimchi, but that was not on offer when we were there.\u003c/p>\n\u003cfigure id=\"attachment_90978\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/IMG_52591-720x540.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/IMG_52591-720x540.jpg\" alt=\"Clove and Hoof’s gleaming display case has multiple cuts and varieties of grass-fed animals from Jenner Family Beef and Magruder Lamb, to name a few. Photo: Alix Wall\" width=\"720\" height=\"540\" class=\"size-full wp-image-90978\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Clove and Hoof’s gleaming display case has multiple cuts and varieties of grass-fed animals from Jenner Family Beef and Magruder Lamb, to name a few. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>If you don’t want to read further, here’s the essential info: we loved what we ate and we will be back, though making this place a daily habit could be hazardous to one’s health. Here’s what we tried.\u003c/p>\n\u003cp>\u003cstrong>The Cuban $14:\u003c/strong> porchetta di testa, smoked loin, roasted persimmon mustard, fermented dill pickles, and gruyere on a hero roll – this wasn’t your garden variety ham and cheese. It tasted more bacon-y – and therefore ,fatty – than a traditional Cuban. Because of the house-made mustard, the predominant flavor was sweet. Loved it.\u003c/p>\n\u003cp>\u003cstrong>The Cheese Steak $15:\u003c/strong> thinly-sliced sirloin, onion confit, grilled trumpet mushrooms, pickled okra and warm beer cheese fondue on a hero roll. Given that a cheese steak is usually just a steak sandwich with cheese (or Cheese Whiz, in certain parts, like Philadelphia, where it originated) this was a vast improvement on the original. However, with the richness of the cheese fondue and mushrooms, we felt it tasted a bit like beef stroganoff in a roll. The pickled okra could have been played up to cut the richness, as it was barely noticed. Again, loved it, but not sure I’d order it again.\u003c/p>\n\u003cfigure id=\"attachment_90983\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Screen-shot-2014-12-10-at-11.33.25-AM-720x536.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Screen-shot-2014-12-10-at-11.33.25-AM-720x536.png\" alt=\"Clove and Hoof Burger: two 4-ounce beef patties, caramelized onion jam, pimento cheese, chopped romaine and pickle mayo on a rustic roll. Photo: Alix Wall\" width=\"720\" height=\"536\" class=\"size-full wp-image-90983\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Clove and Hoof Burger: two 4-ounce beef patties, caramelized onion jam, pimento cheese, chopped romaine and pickle mayo on a rustic roll. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>The Fried Chicken $13:\u003c/strong> with fish sauce caramel, Old Bay Butter, apple celery leaf slaw, and pomegranate seeds on a French hero roll. This sando was comprised of two juicy thighs, which by the time they were battered and fried, looked ginormous; with a salad, it could easily be split by two people. The chicken was still pink inside, rarer than most people like, but we didn’t find that to be a problem. We loved the sweetness the caramel added, as well as the tanginess of the pomegranate seeds. Barely tasted the Old Bay butter, but didn’t miss it. It takes guts to do a fried chicken sandwich within a mile of here without the inevitable comparisons to Bakesale Betty’s, but they’ve managed to come up with a worthy competitor. Loved it.\u003c/p>\n\u003cfigure id=\"attachment_90984\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Screen-shot-2014-12-10-at-11.33.33-AM-720x541.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Screen-shot-2014-12-10-at-11.33.33-AM-720x541.png\" alt=\"The Fried Chicken: with fish sauce caramel, Old Bay Butter, apple celery leaf slaw, and pomegranate seeds on a French hero roll. Photo: Alix Wall\" width=\"720\" height=\"541\" class=\"size-full wp-image-90984\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Fried Chicken: with fish sauce caramel, Old Bay Butter, apple celery leaf slaw, and pomegranate seeds on a French hero roll. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>C & H Burger $14:\u003c/strong> two 4-ounce beef patties, caramelized onion jam, pimento cheese, chopped romaine and pickle mayo on a rustic roll: Who doesn’t love a good burger? Unfortunately, this one is not in the running, yet. This was the least successful sandwich, it too wet, a bit of a mess, — and not in the finger-licking, good way – with the flavors muddled. A slice of cheese would have been preferred rather than a gloppy sauce. Also the patties themselves could have had more char. Liked it but didn’t love it. All sandos came with a small side salad of mixed greens, nothing fancy but a fine side.\u003c/p>\n\u003cp>A small serving of cassoulet at $4 was perhaps the best bargain on the menu, and one of the tastiest. Earthy and rich, it was perhaps overkill with sandwiches like these, but that’s kind of the point at a place like this, isn’t it? As were the hand-cut beef tallow fries $4, served with a side of (not enough) pickle mayo.\u003c/p>\n\u003cfigure id=\"attachment_90982\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Screen-shot-2014-12-10-at-11.33.16-AM-720x541.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Screen-shot-2014-12-10-at-11.33.16-AM-720x541.png\" alt=\"A salad of shaved apples and persimmons, arugula, apple butter vinaigrette, Point Reyes blue crema and toasted walnuts. Photo: Alix Wall\" width=\"720\" height=\"541\" class=\"size-full wp-image-90982\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A salad of shaved apples and persimmons, arugula, apple butter vinaigrette, Point Reyes blue crema and toasted walnuts. Photo: Alix Wall\u003c/figcaption>\u003c/figure>\n\u003cp>We split a salad four ways: shaved apples and persimmons, arugula, apple butter vinaigrette, Point Reyes blue crema and toasted walnuts $11, which was a great way to cut all the heaviness of the meal. The crema was in a puddle at the bottom, meaning I didn’t notice it until later, and actually loved the freshness of the salad even without the crema because it was such a needed contrast to everything else. The arugula/fruit/nut/cheese combo can seem so overdone, but there’s a reason there’s a version in so many restaurants, because it just works. The apple butter vinaigrette was a new twist, and it’s good to know that the vegetarian dishes here don’t get short shrift.\u003c/p>\n\u003cp>But again, who would come to a place called Clove and Hoof to order a salad? When meat is offered this way, this consciously, with this much thought put to how it’s raised and what accoutrements best suit it, it’s almost a crime not to order it.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://cloveandhoofoakland.com/\" target=\"_blank\">\u003cstrong>Clove and Hoof\u003c/strong>\u003c/a>: \u003cstrong>4001 Broadway, Oakland. Open Wed–Sun 11am to 6pm. Connect with them on\u003c/strong> \u003ca href=\"https://www.facebook.com/CloveAndHoof\" target=\"_blank\">\u003cstrong>Facebook\u003c/strong>\u003c/a> \u003cstrong>and\u003c/strong> \u003ca href=\"https://twitter.com/clove_and_hoof\" target=\"_blank\">\u003cstrong>Twitter\u003c/strong>\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to 10 Favorite Asian Soups (Non-Ramen) in the East Bay",
"title": "Bay Area Bites Guide to 10 Favorite Asian Soups (Non-Ramen) in the East Bay",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Everyone is talking about ramen, and there’s a ramen shop in almost every East Bay neighborhood. But what about all the other delicious Asian soups out there with the same soul-warming potential? Here are ten soups (at eight venues) you might not have thought of.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90934,90933,90932\"]\u003c/p>\n\u003cp>Perhaps my biggest discovery, on a rainy December day, was \u003cstrong>Bún Măm Sóc Trăng\u003c/strong>, the epitome of a family-style Vietnamese place, with kids screaming, the one server racing around trying to take care of everyone, and the kitchen turning out huge steaming bowls of perfect soup. My favorite was the \u003cstrong>bún bò hué\u003c/strong>, spicy lemongrass pork, with rectangles of congealed pork blood, semi-circles of fish cakes, and a banana-leaf garnish, with piles of the requisite herbs (Thai basil and mint) and both bean sprouts and cabbage.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/b%C3%BAn-mam-s%C3%B3c-trang-oakland-2\" target=\"_blank\">\u003cstrong>Bún Măm Sóc Trăng\u003c/strong>\u003c/a>\u003cbr>\n1326 E. 18th St., Oakland [\u003ca href=\"http://goo.gl/Xwlz8y\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 534-2828\u003cbr>\nHours: Tues-Sun, 8am-5pm; closed Monday\u003cbr>\nPrice Range: $ (Entrees $10 and under) Cash only\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90922,90921,90920\"]\u003c/p>\n\u003cp>A tried and true spot for local Thai food is \u003cstrong>Chai Thai Noodles\u003c/strong> on International Blvd. in Oakland. While its most popular dishes tend to be the more Americanized ones, like pad Thai (which is overly sweet), the soups are more traditional, more balanced in terms of sweet, salty, spicy, and sour flavors, which is why the \u003cstrong>tom yum\u003c/strong> is a winner: bright, tangy, and very spicy. Shrimp are gently cooked, and mushrooms and galangal provide the requisite earthiness essential to this dish. The small room is airily cheerful, and servers are friendly and knowledgeable. Despite its size, the dining area is family-friendly, and there tend to be kids running around at all hours of the day.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.chaithainoodle.com/\" target=\"_blank\">\u003cstrong>Chai Thai Noodles\u003c/strong>\u003c/a>\u003cbr>\n545 International Blvd., Ste. B, Oakland [\u003ca href=\"http://goo.gl/Eqmg3g\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 832-2500\u003cbr>\nHours: Sun-Thurs, 11am-9:30pm; Fri-Sat, 11am-10pm\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90938,90937,90939,90936\"]\u003c/p>\n\u003cp>\u003cstrong>Champa Garden\u003c/strong> is a well-known entity, and Lao food is its calling card. Indeed, the grilled Lao sausages and deservedly famous fried rice balls are destinations unto themselves. But the soups are equally marvelous, two in particular: \u003cstrong>homemade noodle soup\u003c/strong> is a rich version of classic chicken soup, with chewy, hand-pulled rice noodles, fried shallots, and cilantro. \u003cstrong>Lue’s noodle soup\u003c/strong> is made with ho fun (wide, flat rice noodles), fermented bean paste, and pork. There’s even good wine to go alongside from Navarro in Mendocino County; the Edelzwicker is just right for Thai spiciness.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/champa-garden-oakland\" target=\"_blank\">\u003cstrong>Champa Garden\u003c/strong>\u003c/a>\u003cbr>\n2012 8th Ave, Oakland [\u003ca href=\"http://goo.gl/SsgyOX\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 238-8819\u003cbr>\nHours: Daily, 11:30am-3:30pm and 5pm-9pm\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90944,90943,90942\"]\u003c/p>\n\u003cp>\u003cstrong>Chef Lau’s Chinese Seafood\u003c/strong> is a sweet little spot in the heart of Oakland’s Chinatown, with a large menu of traditional Cantonese dishes. The go-to soup here is a simple, fragrant bowl of \u003cstrong>Cantonese seafood soup: homemade chicken broth and egg, chopped shrimp, and crunchy fish tripe\u003c/strong>. It’s hard to find a spicy accompaniment on the menu, so I put in a small spoonful of chili paste, not a traditional move, but a delicious one. Service is a bit brusque, but nonetheless efficient. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/chef-laus-oakland\" target=\"_blank\">\u003cstrong>Chef Lau’s Chinese Seafood\u003c/strong>\u003c/a> [CLOSED]\u003cbr>\n301 8th St., Oakland [\u003ca href=\"http://goo.gl/SZTWFR\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 835-3288\u003cbr>\nHours: Daily, 8:30am-10pm\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90950,90949,90948\"]\u003c/p>\n\u003cp>A couple of storefronts down from Chef Lau’s is a bustling dim sum house, \u003cstrong>Joy Luck Restaurant\u003c/strong>, where the server was a bit perturbed that I’d asked for a menu. But I’d come for the \u003cstrong>wonton soup\u003c/strong>, at the recommendation of a friend from Taiwan, and, though it took nearly a half-hour to get the soup, it was well worth the wait. The homemade wontons were as good as any I’ve ever eaten, and the “house special” version comes with catfish, shrimp, and bok choy in a salty chicken broth. I would certainly go back and try the dim sum. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/joy-luck-restaurant-oakland\" target=\"_blank\">\u003cstrong>Joy Luck Restaurant\u003c/strong>\u003c/a> [CLOSED]\u003cbr>\n301 8th St., Oakland [\u003ca href=\"http://goo.gl/VTikxY\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 832-4270\u003cbr>\nHours: Daily, 8:30am-10pm\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90954,90953,90952\"]\u003c/p>\n\u003cp>I drove over to Alameda, at the recommendation of a friend who’d spent time in Japan, for \u003cstrong>ishikari nabe\u003c/strong> at \u003cstrong>Kamakura\u003c/strong>, a gorgeous bowl of miso broth with generous chunks of skin-on salmon, tofu, and cabbage, sprinkled with togarishi. To my knowledge, Kamakura is the only East Bay restaurant that serves this particular soup. The restaurant appeared to be filled with neighborhood regulars; it seemed as if I was the only newcomer in the room, and I was welcomed warmly. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kamakurarestaurant.com/\" target=\"_blank\">\u003cstrong>Kamakura\u003c/strong>\u003c/a>\u003cbr>\n2549 Santa Clara Ave., Alameda [\u003ca href=\"http://goo.gl/NUOGyG\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 521-9121\u003cbr>\nHours: Mon-Thurs, 11:30am-2pm and 5pm-9pm; Fri, 11:30am-2pm and 5pm-9:30pm; Sun, 5pm-9pm\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90959,90958,90957\"]\u003c/p>\n\u003cp>One of the better pho houses in Oakland is \u003cstrong>KangNam\u003c/strong>, which has been rooted in Temescal since long before the neighborhood became oh-so trendy. Aside from a few appetizers and rice plates, it’s all pho, all the time. And all the choices are dandy, but my personal favorite is \u003cstrong>number seven: tai, nam, gan\u003c/strong> (rare steak, well-done flank, and tendon). The broth is particularly nice, slightly redolent of sweet anise and ginger. Service is lightning-fast, making it one of the more compelling choices in the area for a quick lunch. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/kangnam-pho-house-oakland\" target=\"_blank\">\u003cstrong>KangNam Pho House\u003c/strong>\u003c/a>\u003cbr>\n4419 Telegraph Ave., Oakland [\u003ca href=\"http://goo.gl/gwQDjR\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 985-0900\u003cbr>\nHours: Mon-Sat, 10:30am-9:30pm; Sun, 10:30am-9pm\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90964,90966,90967,90965\"]\u003c/p>\n\u003cp>And finally, a wonderful Burmese spot in the previously jinxed spaced on Telegraph Avenue between Stuart St. and Oregon St.: \u003cstrong>Rangoon Super Stars\u003c/strong>. The huge menu is spot-on for all manner of traditional Burmese dishes, including a standout tea-leaf salad. The soups are often overlooked here, but shouldn’t be. \u003cstrong>Samosa soup\u003c/strong> is vegan, with handmade samosas, cabbage, falafel, lentils, and red onions, made slightly sour by a touch of tamarind. And \u003cstrong>onoh kawt swe—coconut noodle soup\u003c/strong>—is a thick bisque-style soup with flour noodles, chicken, onion, lemon, and cilantro, with a bit of tamarind and lemon for tart balance.\u003c/p>\n\u003cp>\u003ca href=\"http://www.rangoonsuperstars.com/\" target=\"_blank\">\u003cstrong>Rangoon Super Stars\u003c/strong>\u003c/a> [new name: \u003cstrong>Royal Rangoon\u003c/strong>]\u003cbr>\n2826 Telegraph Ave., Berkeley [\u003ca href=\"http://goo.gl/O3FJ8c\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 647-9744\u003cbr>\nHours: Daily, 11:30am-2:30pm and 5pm-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/RangoonSuperStars\" target=\"_blank\">Rangoon Super Stars\u003c/a>\u003cbr>\nTwitter: @\u003ca href=\"https://twitter.com/RangoonSS\" target=\"_blank\">RangoonSS\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>This is, by no means, an exhaustive list of non-ramen options, but it’s a laudable start, should your winter soup habits need some rejuvenating.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Please share you favorite East Bay Asian soup spots in the comments.\u003c/p>\n\n",
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"excerpt": "Everyone is talking about ramen, and there’s a ramen shop in almost every East Bay neighborhood. But what about all the other delicious Asian soups out there with the same soul-warming potential? Here are ten soups (at eight venues) you might not have thought of.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Perhaps my biggest discovery, on a rainy December day, was \u003cstrong>Bún Măm Sóc Trăng\u003c/strong>, the epitome of a family-style Vietnamese place, with kids screaming, the one server racing around trying to take care of everyone, and the kitchen turning out huge steaming bowls of perfect soup. My favorite was the \u003cstrong>bún bò hué\u003c/strong>, spicy lemongrass pork, with rectangles of congealed pork blood, semi-circles of fish cakes, and a banana-leaf garnish, with piles of the requisite herbs (Thai basil and mint) and both bean sprouts and cabbage.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/b%C3%BAn-mam-s%C3%B3c-trang-oakland-2\" target=\"_blank\">\u003cstrong>Bún Măm Sóc Trăng\u003c/strong>\u003c/a>\u003cbr>\n1326 E. 18th St., Oakland [\u003ca href=\"http://goo.gl/Xwlz8y\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 534-2828\u003cbr>\nHours: Tues-Sun, 8am-5pm; closed Monday\u003cbr>\nPrice Range: $ (Entrees $10 and under) Cash only\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A tried and true spot for local Thai food is \u003cstrong>Chai Thai Noodles\u003c/strong> on International Blvd. in Oakland. While its most popular dishes tend to be the more Americanized ones, like pad Thai (which is overly sweet), the soups are more traditional, more balanced in terms of sweet, salty, spicy, and sour flavors, which is why the \u003cstrong>tom yum\u003c/strong> is a winner: bright, tangy, and very spicy. Shrimp are gently cooked, and mushrooms and galangal provide the requisite earthiness essential to this dish. The small room is airily cheerful, and servers are friendly and knowledgeable. Despite its size, the dining area is family-friendly, and there tend to be kids running around at all hours of the day.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.chaithainoodle.com/\" target=\"_blank\">\u003cstrong>Chai Thai Noodles\u003c/strong>\u003c/a>\u003cbr>\n545 International Blvd., Ste. B, Oakland [\u003ca href=\"http://goo.gl/Eqmg3g\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 832-2500\u003cbr>\nHours: Sun-Thurs, 11am-9:30pm; Fri-Sat, 11am-10pm\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Champa Garden\u003c/strong> is a well-known entity, and Lao food is its calling card. Indeed, the grilled Lao sausages and deservedly famous fried rice balls are destinations unto themselves. But the soups are equally marvelous, two in particular: \u003cstrong>homemade noodle soup\u003c/strong> is a rich version of classic chicken soup, with chewy, hand-pulled rice noodles, fried shallots, and cilantro. \u003cstrong>Lue’s noodle soup\u003c/strong> is made with ho fun (wide, flat rice noodles), fermented bean paste, and pork. There’s even good wine to go alongside from Navarro in Mendocino County; the Edelzwicker is just right for Thai spiciness.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/champa-garden-oakland\" target=\"_blank\">\u003cstrong>Champa Garden\u003c/strong>\u003c/a>\u003cbr>\n2012 8th Ave, Oakland [\u003ca href=\"http://goo.gl/SsgyOX\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 238-8819\u003cbr>\nHours: Daily, 11:30am-3:30pm and 5pm-9pm\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Chef Lau’s Chinese Seafood\u003c/strong> is a sweet little spot in the heart of Oakland’s Chinatown, with a large menu of traditional Cantonese dishes. The go-to soup here is a simple, fragrant bowl of \u003cstrong>Cantonese seafood soup: homemade chicken broth and egg, chopped shrimp, and crunchy fish tripe\u003c/strong>. It’s hard to find a spicy accompaniment on the menu, so I put in a small spoonful of chili paste, not a traditional move, but a delicious one. Service is a bit brusque, but nonetheless efficient. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/chef-laus-oakland\" target=\"_blank\">\u003cstrong>Chef Lau’s Chinese Seafood\u003c/strong>\u003c/a> [CLOSED]\u003cbr>\n301 8th St., Oakland [\u003ca href=\"http://goo.gl/SZTWFR\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 835-3288\u003cbr>\nHours: Daily, 8:30am-10pm\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A couple of storefronts down from Chef Lau’s is a bustling dim sum house, \u003cstrong>Joy Luck Restaurant\u003c/strong>, where the server was a bit perturbed that I’d asked for a menu. But I’d come for the \u003cstrong>wonton soup\u003c/strong>, at the recommendation of a friend from Taiwan, and, though it took nearly a half-hour to get the soup, it was well worth the wait. The homemade wontons were as good as any I’ve ever eaten, and the “house special” version comes with catfish, shrimp, and bok choy in a salty chicken broth. I would certainly go back and try the dim sum. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/joy-luck-restaurant-oakland\" target=\"_blank\">\u003cstrong>Joy Luck Restaurant\u003c/strong>\u003c/a> [CLOSED]\u003cbr>\n301 8th St., Oakland [\u003ca href=\"http://goo.gl/VTikxY\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 832-4270\u003cbr>\nHours: Daily, 8:30am-10pm\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I drove over to Alameda, at the recommendation of a friend who’d spent time in Japan, for \u003cstrong>ishikari nabe\u003c/strong> at \u003cstrong>Kamakura\u003c/strong>, a gorgeous bowl of miso broth with generous chunks of skin-on salmon, tofu, and cabbage, sprinkled with togarishi. To my knowledge, Kamakura is the only East Bay restaurant that serves this particular soup. The restaurant appeared to be filled with neighborhood regulars; it seemed as if I was the only newcomer in the room, and I was welcomed warmly. \u003c/p>\n\u003cp>\u003ca href=\"http://www.kamakurarestaurant.com/\" target=\"_blank\">\u003cstrong>Kamakura\u003c/strong>\u003c/a>\u003cbr>\n2549 Santa Clara Ave., Alameda [\u003ca href=\"http://goo.gl/NUOGyG\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 521-9121\u003cbr>\nHours: Mon-Thurs, 11:30am-2pm and 5pm-9pm; Fri, 11:30am-2pm and 5pm-9:30pm; Sun, 5pm-9pm\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>One of the better pho houses in Oakland is \u003cstrong>KangNam\u003c/strong>, which has been rooted in Temescal since long before the neighborhood became oh-so trendy. Aside from a few appetizers and rice plates, it’s all pho, all the time. And all the choices are dandy, but my personal favorite is \u003cstrong>number seven: tai, nam, gan\u003c/strong> (rare steak, well-done flank, and tendon). The broth is particularly nice, slightly redolent of sweet anise and ginger. Service is lightning-fast, making it one of the more compelling choices in the area for a quick lunch. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/kangnam-pho-house-oakland\" target=\"_blank\">\u003cstrong>KangNam Pho House\u003c/strong>\u003c/a>\u003cbr>\n4419 Telegraph Ave., Oakland [\u003ca href=\"http://goo.gl/gwQDjR\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 985-0900\u003cbr>\nHours: Mon-Sat, 10:30am-9:30pm; Sun, 10:30am-9pm\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And finally, a wonderful Burmese spot in the previously jinxed spaced on Telegraph Avenue between Stuart St. and Oregon St.: \u003cstrong>Rangoon Super Stars\u003c/strong>. The huge menu is spot-on for all manner of traditional Burmese dishes, including a standout tea-leaf salad. The soups are often overlooked here, but shouldn’t be. \u003cstrong>Samosa soup\u003c/strong> is vegan, with handmade samosas, cabbage, falafel, lentils, and red onions, made slightly sour by a touch of tamarind. And \u003cstrong>onoh kawt swe—coconut noodle soup\u003c/strong>—is a thick bisque-style soup with flour noodles, chicken, onion, lemon, and cilantro, with a bit of tamarind and lemon for tart balance.\u003c/p>\n\u003cp>\u003ca href=\"http://www.rangoonsuperstars.com/\" target=\"_blank\">\u003cstrong>Rangoon Super Stars\u003c/strong>\u003c/a> [new name: \u003cstrong>Royal Rangoon\u003c/strong>]\u003cbr>\n2826 Telegraph Ave., Berkeley [\u003ca href=\"http://goo.gl/O3FJ8c\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 647-9744\u003cbr>\nHours: Daily, 11:30am-2:30pm and 5pm-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/RangoonSuperStars\" target=\"_blank\">Rangoon Super Stars\u003c/a>\u003cbr>\nTwitter: @\u003ca href=\"https://twitter.com/RangoonSS\" target=\"_blank\">RangoonSS\u003c/a>\u003cbr>\nPrice Range: $$ (Entrees $11-$17)\u003c/p>\n\u003cp>This is, by no means, an exhaustive list of non-ramen options, but it’s a laudable start, should your winter soup habits need some rejuvenating.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "No More Gift Cards: 10 Local Food Gifts For Your Holiday Season",
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"content": "\u003cp>Sure, you could give rely on the traditional holiday staples--gift cards for the kids, candles for the host, wine for the friends--this season. Or you could give them one of the delicious gifts on this list, which boast the dual benefits of being mostly consumable gifts (so your giftee isn’t stuck with something that will gather dust in the closet) and locally made (so you can feel good about avoiding the dual behemoths of Target and Amazon).\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90649,90650\"]\u003c/p>\n\u003ch3>Bread Baking Books by Local Bay Area Bakers\u003c/h3>\n\u003cp>The only thing better than giving someone a loaf of crusty, chewy San Francisco sourdough? Giving them the tools to make it in their kitchen at home. You’ve got options--take your pick from Tartine’s \u003ca href=\"http://www.tartinebread.com/\" target=\"_blank\">definitive first book \u003c/a>(or recent book about \u003ca href=\"http://www.chroniclebooks.com/titles/tartine-book-no-3.html\" target=\"_blank\">whole grain baking\u003c/a>); Josey Baker’s cheery, \u003ca href=\"http://joseybakerbread.wordpress.com/book/\" target=\"_blank\">beginner-friendly guide\u003c/a>; or the recently released, Thomas Keller-blessed, \u003cstrong>bread baking book\u003c/strong> from Petaluma’s \u003ca href=\"http://www.dellafattoria.com/\" target=\"_blank\">Della Fattoria\u003c/a> (Which yes, does include the recipe for their sublime Meyer lemon and rosemary bread). Paired with a loaf from the respective bakery, it's an ideal nudge for anyone looking to break into bread making.\u003c/p>\n\u003cfigure id=\"attachment_90662\" class=\"wp-caption aligncenter\" style=\"max-width: 675px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/38bc158ddbc60de12377d2266c51a5ff.jpg\">\u003cimg class=\"size-full wp-image-90662\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/38bc158ddbc60de12377d2266c51a5ff.jpg\" alt=\"An example of the custom cookies from Parker's Crazy Cookies. Photo: Parker's Crazy Cookies LLC\" width=\"675\" height=\"480\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An example of the custom cookies from Parker's Crazy Cookies. Photo: Parker's Crazy Cookies LLC\u003c/figcaption>\u003c/figure>\n\u003ch3>Custom Cookies\u003c/h3>\n\u003cp>A Choose Your Own Holiday Adventure: you stand in front of your giftee, with a plate stacked high of cookies. They beam at you, look closer at the cookies and discover that the cookies look like them, from their round glasses to the shape of their nose to their penchant for Hawaiian shirts. Do they run away, unsettled by the prospect of eating a cartoon cookie version of themselves? Go on to the next gift.\u003c/p>\n\u003cp>If they're flattered by seeing their face commemorated in cookie form, \u003ca href=\"http://www.parkerscrazycookies.com/customcookies.html\" target=\"_blank\">Parker’s Crazy Cookies in Hayward \u003c/a>will make \u003cstrong>custom cookies\u003c/strong> from any photo of a person/pet/logo. You send in photos of your beloved and select from their 21 different body types (Is your giftee a “Wine Lover” or more of a “Gone Fishin’”?) and then their artists do a preliminary sketch. Each order includes three revision of their sketch, allowing you to subtract some wrinkles or add their signature dimple before they're immortalized in animal cracker form.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For something a little farther from the uncanny valley, head to Oakland’s Chinatown, where you can get \u003cstrong>custom fortune cookie\u003c/strong> from \u003ca href=\"https://www.personalized-fortune-cookies.com/\" target=\"_blank\">Tom’s Bakery Fortune Cookies\u003c/a>. They offer a variety of flavors, including chocolate, sesame and coconut, with the option to create up to three custom fortunes per order.\u003c/p>\n\u003cfigure id=\"attachment_90648\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/dog-photos-above-kettles-resize-1500x807.jpg\">\u003cimg class=\"size-full wp-image-90648\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/dog-photos-above-kettles-resize-1500x807.jpg\" alt=\"Brewing kettles at Diving Dog. Photo: Collin West\" width=\"1000\" height=\"538\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Brewing kettles at Diving Dog. Photo: Collin West\u003c/figcaption>\u003c/figure>\n\u003ch3>Beer Making\u003c/h3>\n\u003cp>For the friend who’s interested in beer making, but who isn’t sure about investing in homebrew equipment just yet, take them to Oakland’s \u003ca href=\"http://www.divingdogbrew.com/\" target=\"_blank\">Diving Dog Brewhouse\u003c/a>. The new beer pub offers a \u003cstrong>Brew On Premises service\u003c/strong>, where they provide everything you need to brew your own beer. Just pick what style you’d like to make from the over 20 styles they offer, and make your beer at one of their kettles (all named for owner’s dogs). Come in a few weeks later for bottling (they even include custom labels) and leave with about six cases of beer. Diving Dog encourages people to bring friends, making it an ideal gift for a family outing or group of friends.\u003c/p>\n\u003cfigure id=\"attachment_90654\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/ButcherClass-019.jpg\">\u003cimg class=\"size-full wp-image-90654\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/ButcherClass-019.jpg\" alt=\"A class at The Local Butcher Shop in Berkeley. Photo: Monica Rocchino\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A class at The Local Butcher Shop in Berkeley. Photo: Monica Rocchino\u003c/figcaption>\u003c/figure>\n\u003ch3>Butchery Classes\u003c/h3>\n\u003cp>No one wants to see how the sausage gets made--except in the Bay Area, where there are \u003cstrong>butchery classes\u003c/strong> that teach about deconstructing various types of animals as well as catering to various skill levels. Choose from deer butchery at Berkeley’s \u003ca href=\"http://thelocalbutchershop.com/classes/\" target=\"_blank\">Local Butcher Shop\u003c/a>, the women’s only classes at the \u003ca href=\"http://www.fattedcalf.com/\" target=\"_blank\">Fatted Calf\u003c/a> in Napa or yes, sausage making at \u003ca href=\"http://www.avedanos.com/classes.html\" target=\"_blank\">Avedano’s\u003c/a> in San Francisco. The lucky person you gift with a butchery class will leave with meat, improved knife skills, and a newfound appreciation for their morning bacon.\u003c/p>\n\u003cfigure id=\"attachment_90652\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/edible_excursions.jpg\">\u003cimg class=\"size-full wp-image-90652\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/edible_excursions.jpg\" alt=\"An Edible Excursions tour in the Ferry Building. Photo: Mitch Maher\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An Edible Excursions tour in the Ferry Building. Photo: Mitch Maher\u003c/figcaption>\u003c/figure>\n\u003ch3>Food Tours\u003c/h3>\n\u003cp>Whichever side of the Bay you’re on, there’s a \u003cstrong>food tour\u003c/strong> to fit you (and your giftee’s) tastes. Amateur mixologist? \u003ca href=\"http://avitaltours.com/tour/union-square-cocktail-tour/\" target=\"_blank\">The Craft Cocktail Tour\u003c/a> from Avital Tours will give them a tour of Union Square via its various bars. Dumpling fanatic? \u003ca href=\"http://www.savoroaklandfoodtours.com/tours/chinatown-food-tasting-cultural-walking-tour/\" target=\"_blank\">Savor Oakland's Chinatown tour\u003c/a> will introduce them to them to the neighborhood’s dizzying range of foods. Parents coming into town from the Midwest? \u003ca href=\"http://www.edibleexcursions.net/book_your_tour.php\" target=\"_blank\">Edible Excursions\u003c/a> will feed them Acme sourdough and Slanted Door spring rolls, then put them on the ferry for a tour of Alcatraz. All tours include plentiful samples, a history lesson on the neighborhood and enough walking to break up the gluttony at least a little.\u003c/p>\n\u003cfigure id=\"attachment_90669\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/salt_bag-2.jpg\">\u003cimg class=\"size-full wp-image-90669\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/salt_bag-2.jpg\" alt=\"Omnivore Salt. Photo: Laurie Frankel\" width=\"1000\" height=\"1250\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Omnivore Salt. Photo: Laurie Frankel\u003c/figcaption>\u003c/figure>\n\u003ch3>Artisanal Salt\u003c/h3>\n\u003cp>You can’t beat the endorsements for \u003cstrong>Angelo Garro’s salt\u003c/strong>. Alice Waters never travels without it. Michael Pollan declares that it “improves whatever it touches.\" And that \u003ca href=\"https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=4&cad=rja&uact=8&ved=0CEIQtwIwAw&url=http%3A%2F%2Fwww.youtube.com%2Fwatch%3Fv%3Dr3IdD4hOcTs&ei=OomGVPqgBoioogSOqoG4Bw&usg=AFQjCNHc6dyJY8Vnvt_cXfMi2Y4TAna4ug&sig2=b2fO4QvuFofrmjgLvRMBrA&bvm=bv.81449611,d.cGU\" target=\"_blank\">delightful Kickstarter video\u003c/a> that helped bring the salt into production? Directed by Werner Herzog. The SF blacksmith-based \u003ca href=\"http://www.omnivoresalt.com/\" target=\"_blank\">Omnivore Salt\u003c/a>--made from Northern California sea salt, flecked with fennel, chili and a secret blend merely listed as “organic spices--off a recipe from his Sicilian grandmother, and it works equally as well on roasted vegetables as it does on meats. Bonus: the mini bag is the perfect stocking stuffer size.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90653,90661\"]\u003c/p>\n\u003ch3>Cheesemaking Classes\u003c/h3>\n\u003cp>If you want to impress the Brie lover in your life, you’ve got options, depending on their level of cheese obsessiveness. Are they more of a casual fan? Send them to the \u003ca href=\"http://thecheeseschool.com/collections/classes\" target=\"_blank\">Cheese School Of San Francisco\u003c/a> for a \u003cstrong>Cheese and Beer pairing class\u003c/strong>. For the full-fledged cheese obsessed, gift them entry to one of the school’s \u003cstrong>one day cheesemaking intensives\u003c/strong>, where they’ll make fromage blanc, crème fraîche and feta. In the East Bay, the \u003ca href=\"http://www.iuhoakland.com\" target=\"_blank\">Institute of Urban Homesteading\u003c/a> offers classes on making everything from Brie to burrata. And for those you really love, nothing compares to a cheese wheel cake, a towering stack of cheeses, available in themes like “The Californian” and “The International.”\u003c/p>\n\u003cfigure id=\"attachment_90660\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/rue_du_the.jpg\">\u003cimg class=\"size-full wp-image-90660\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/rue_du_the.jpg\" alt=\"Make a custom tea blend at Rue Du Thé in Burlingame. Photo: Leland Tea\" width=\"960\" height=\"720\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Make a custom tea blend at Rue Du Thé in Burlingame. Photo: Leland Tea\u003c/figcaption>\u003c/figure>\n\u003ch3>Custom-Blended Teas\u003c/h3>\n\u003cp>\u003ca href=\"http://www.lelandtea.com/\" target=\"_blank\">Leland Tea\u003c/a> offers a sprawling range of teas, from the traditional (Sencha, Darjeeling) to their custom blends (Like “Shake Your Shimmy,” a blend of oolong, yerba mate and melon blossom). But for the truly hard-to-please tea lover on your list, they offer the chance to make a \u003cstrong>custom blend\u003c/strong>. You choose from a wide variety of base teas, then choose what flavors and teas to add in to your blend. They’ll even print labels with a personalized message. If you can’t make it to their charming Burlingame store, where you can enjoy a traditional tea service, complete with scones and Devon cream, you can also create your \u003ca href=\"http://www.lelandtea.com/product-p/customtea.htm\" target=\"_blank\">custom blend online\u003c/a>.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90655,90656\"]\u003c/p>\n\u003ch3>Local Chocolate\u003c/h3>\n\u003cp>Prewrapped boxes of truffle assortments are ideal for any number of last minute gift-giving crises. Baby sitter present? Teacher present? Office gift swap? Everyone’s happy to receive a box of chocolate, but San Francisco’s Charles Chocolate found a way to make their \u003ca href=\"http://www.charleschocolates.com/collections/edible-box\" target=\"_blank\">Christmas and Hanukkah gift boxes\u003c/a> even better: the box is edible. The \u003cstrong>bittersweet chocolate boxes\u003c/strong> are filled with an assortment of Charles’ truffles (flavors include a Poire Williams Caramel and Bittersweet Peanut Butterflies) and topped with a white or dark chocolate lid with the holiday decorations of your choosing.\u003c/p>\n\u003cp>If you’re traveling somewhere cold this holiday season, give your loved ones the gift of summer in December with the \u003cstrong>S'mores Kit\u003c/strong> from \u003ca href=\"http://www.recchiuti.com/109.html?area=01;id=3xS9Spdv\" target=\"_blank\">Recchiuti Confections\u003c/a>. The San Francisco chocolatier's kit contains four s'mores worth of bittersweet chocolate, graham crackers and vanilla bean marshmallows to toast around the stove or fireplace.\u003c/p>\n\u003cfigure id=\"attachment_90647\" class=\"wp-caption aligncenter\" style=\"max-width: 450px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Pumpkin-2.jpg\">\u003cimg class=\"size-full wp-image-90647\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Pumpkin-2.jpg\" alt=\"One of the seasonal pickles from The Cultured Pickle Shop. Photo: Kevin Farley\" width=\"450\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">One of the seasonal pickles from The Cultured Pickle Shop. Photo: Kevin Farley\u003c/figcaption>\u003c/figure>\n\u003ch3>Artisanal Pickles\u003c/h3>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Forget the dill: the \u003cstrong>seasonal offerings from \u003ca href=\"http://www.culturedpickleshop.com/seasonal.html\" target=\"_blank\">the Cultured Pickle Shop\u003c/a> in Berkeley\u003c/strong> will make you reconsider the humble pickle. Made from local produce and available in a wide range of combinations (everything from Butternut Squash & Maitake Mushroom Kim Chee to Red Daikon with Turmeric, Cardamom, & Fenugreek), they elevate everything from salads to sandwiches and make the perfect hostess gift. In San Francisco, \u003ca href=\"http://www.mcvickerpickles.com/\" target=\"_blank\">McVicker Pickles\u003c/a> sells a variety of mustards, bacon jam and a \u003ca href=\"http://www.mcvickerpickles.com/#!shop/cwvn\" target=\"_blank\">\u003cstrong>“Bloody Buddies” mix\u003c/strong>\u003c/a> of pickled carrots, cauliflower, Brussels sprouts and cocktail onions, an ideal gift perfect for your favorite day drinker.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Sure, you could give rely on the traditional holiday staples--gift cards for the kids, candles for the host, wine for the friends--this season. Or you could give them one of the delicious gifts on this list, which boast the dual benefits of being mostly consumable gifts (so your giftee isn’t stuck with something that will gather dust in the closet) and locally made (so you can feel good about avoiding the dual behemoths of Target and Amazon).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003ch3>Bread Baking Books by Local Bay Area Bakers\u003c/h3>\n\u003cp>The only thing better than giving someone a loaf of crusty, chewy San Francisco sourdough? Giving them the tools to make it in their kitchen at home. You’ve got options--take your pick from Tartine’s \u003ca href=\"http://www.tartinebread.com/\" target=\"_blank\">definitive first book \u003c/a>(or recent book about \u003ca href=\"http://www.chroniclebooks.com/titles/tartine-book-no-3.html\" target=\"_blank\">whole grain baking\u003c/a>); Josey Baker’s cheery, \u003ca href=\"http://joseybakerbread.wordpress.com/book/\" target=\"_blank\">beginner-friendly guide\u003c/a>; or the recently released, Thomas Keller-blessed, \u003cstrong>bread baking book\u003c/strong> from Petaluma’s \u003ca href=\"http://www.dellafattoria.com/\" target=\"_blank\">Della Fattoria\u003c/a> (Which yes, does include the recipe for their sublime Meyer lemon and rosemary bread). Paired with a loaf from the respective bakery, it's an ideal nudge for anyone looking to break into bread making.\u003c/p>\n\u003cfigure id=\"attachment_90662\" class=\"wp-caption aligncenter\" style=\"max-width: 675px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/38bc158ddbc60de12377d2266c51a5ff.jpg\">\u003cimg class=\"size-full wp-image-90662\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/38bc158ddbc60de12377d2266c51a5ff.jpg\" alt=\"An example of the custom cookies from Parker's Crazy Cookies. Photo: Parker's Crazy Cookies LLC\" width=\"675\" height=\"480\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An example of the custom cookies from Parker's Crazy Cookies. Photo: Parker's Crazy Cookies LLC\u003c/figcaption>\u003c/figure>\n\u003ch3>Custom Cookies\u003c/h3>\n\u003cp>A Choose Your Own Holiday Adventure: you stand in front of your giftee, with a plate stacked high of cookies. They beam at you, look closer at the cookies and discover that the cookies look like them, from their round glasses to the shape of their nose to their penchant for Hawaiian shirts. Do they run away, unsettled by the prospect of eating a cartoon cookie version of themselves? Go on to the next gift.\u003c/p>\n\u003cp>If they're flattered by seeing their face commemorated in cookie form, \u003ca href=\"http://www.parkerscrazycookies.com/customcookies.html\" target=\"_blank\">Parker’s Crazy Cookies in Hayward \u003c/a>will make \u003cstrong>custom cookies\u003c/strong> from any photo of a person/pet/logo. You send in photos of your beloved and select from their 21 different body types (Is your giftee a “Wine Lover” or more of a “Gone Fishin’”?) and then their artists do a preliminary sketch. Each order includes three revision of their sketch, allowing you to subtract some wrinkles or add their signature dimple before they're immortalized in animal cracker form.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For something a little farther from the uncanny valley, head to Oakland’s Chinatown, where you can get \u003cstrong>custom fortune cookie\u003c/strong> from \u003ca href=\"https://www.personalized-fortune-cookies.com/\" target=\"_blank\">Tom’s Bakery Fortune Cookies\u003c/a>. They offer a variety of flavors, including chocolate, sesame and coconut, with the option to create up to three custom fortunes per order.\u003c/p>\n\u003cfigure id=\"attachment_90648\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/dog-photos-above-kettles-resize-1500x807.jpg\">\u003cimg class=\"size-full wp-image-90648\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/dog-photos-above-kettles-resize-1500x807.jpg\" alt=\"Brewing kettles at Diving Dog. Photo: Collin West\" width=\"1000\" height=\"538\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Brewing kettles at Diving Dog. Photo: Collin West\u003c/figcaption>\u003c/figure>\n\u003ch3>Beer Making\u003c/h3>\n\u003cp>For the friend who’s interested in beer making, but who isn’t sure about investing in homebrew equipment just yet, take them to Oakland’s \u003ca href=\"http://www.divingdogbrew.com/\" target=\"_blank\">Diving Dog Brewhouse\u003c/a>. The new beer pub offers a \u003cstrong>Brew On Premises service\u003c/strong>, where they provide everything you need to brew your own beer. Just pick what style you’d like to make from the over 20 styles they offer, and make your beer at one of their kettles (all named for owner’s dogs). Come in a few weeks later for bottling (they even include custom labels) and leave with about six cases of beer. Diving Dog encourages people to bring friends, making it an ideal gift for a family outing or group of friends.\u003c/p>\n\u003cfigure id=\"attachment_90654\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/ButcherClass-019.jpg\">\u003cimg class=\"size-full wp-image-90654\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/ButcherClass-019.jpg\" alt=\"A class at The Local Butcher Shop in Berkeley. Photo: Monica Rocchino\" width=\"1000\" height=\"669\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A class at The Local Butcher Shop in Berkeley. Photo: Monica Rocchino\u003c/figcaption>\u003c/figure>\n\u003ch3>Butchery Classes\u003c/h3>\n\u003cp>No one wants to see how the sausage gets made--except in the Bay Area, where there are \u003cstrong>butchery classes\u003c/strong> that teach about deconstructing various types of animals as well as catering to various skill levels. Choose from deer butchery at Berkeley’s \u003ca href=\"http://thelocalbutchershop.com/classes/\" target=\"_blank\">Local Butcher Shop\u003c/a>, the women’s only classes at the \u003ca href=\"http://www.fattedcalf.com/\" target=\"_blank\">Fatted Calf\u003c/a> in Napa or yes, sausage making at \u003ca href=\"http://www.avedanos.com/classes.html\" target=\"_blank\">Avedano’s\u003c/a> in San Francisco. The lucky person you gift with a butchery class will leave with meat, improved knife skills, and a newfound appreciation for their morning bacon.\u003c/p>\n\u003cfigure id=\"attachment_90652\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/edible_excursions.jpg\">\u003cimg class=\"size-full wp-image-90652\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/edible_excursions.jpg\" alt=\"An Edible Excursions tour in the Ferry Building. Photo: Mitch Maher\" width=\"1000\" height=\"667\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An Edible Excursions tour in the Ferry Building. Photo: Mitch Maher\u003c/figcaption>\u003c/figure>\n\u003ch3>Food Tours\u003c/h3>\n\u003cp>Whichever side of the Bay you’re on, there’s a \u003cstrong>food tour\u003c/strong> to fit you (and your giftee’s) tastes. Amateur mixologist? \u003ca href=\"http://avitaltours.com/tour/union-square-cocktail-tour/\" target=\"_blank\">The Craft Cocktail Tour\u003c/a> from Avital Tours will give them a tour of Union Square via its various bars. Dumpling fanatic? \u003ca href=\"http://www.savoroaklandfoodtours.com/tours/chinatown-food-tasting-cultural-walking-tour/\" target=\"_blank\">Savor Oakland's Chinatown tour\u003c/a> will introduce them to them to the neighborhood’s dizzying range of foods. Parents coming into town from the Midwest? \u003ca href=\"http://www.edibleexcursions.net/book_your_tour.php\" target=\"_blank\">Edible Excursions\u003c/a> will feed them Acme sourdough and Slanted Door spring rolls, then put them on the ferry for a tour of Alcatraz. All tours include plentiful samples, a history lesson on the neighborhood and enough walking to break up the gluttony at least a little.\u003c/p>\n\u003cfigure id=\"attachment_90669\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/salt_bag-2.jpg\">\u003cimg class=\"size-full wp-image-90669\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/salt_bag-2.jpg\" alt=\"Omnivore Salt. Photo: Laurie Frankel\" width=\"1000\" height=\"1250\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Omnivore Salt. Photo: Laurie Frankel\u003c/figcaption>\u003c/figure>\n\u003ch3>Artisanal Salt\u003c/h3>\n\u003cp>You can’t beat the endorsements for \u003cstrong>Angelo Garro’s salt\u003c/strong>. Alice Waters never travels without it. Michael Pollan declares that it “improves whatever it touches.\" And that \u003ca href=\"https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=4&cad=rja&uact=8&ved=0CEIQtwIwAw&url=http%3A%2F%2Fwww.youtube.com%2Fwatch%3Fv%3Dr3IdD4hOcTs&ei=OomGVPqgBoioogSOqoG4Bw&usg=AFQjCNHc6dyJY8Vnvt_cXfMi2Y4TAna4ug&sig2=b2fO4QvuFofrmjgLvRMBrA&bvm=bv.81449611,d.cGU\" target=\"_blank\">delightful Kickstarter video\u003c/a> that helped bring the salt into production? Directed by Werner Herzog. The SF blacksmith-based \u003ca href=\"http://www.omnivoresalt.com/\" target=\"_blank\">Omnivore Salt\u003c/a>--made from Northern California sea salt, flecked with fennel, chili and a secret blend merely listed as “organic spices--off a recipe from his Sicilian grandmother, and it works equally as well on roasted vegetables as it does on meats. Bonus: the mini bag is the perfect stocking stuffer size.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003ch3>Cheesemaking Classes\u003c/h3>\n\u003cp>If you want to impress the Brie lover in your life, you’ve got options, depending on their level of cheese obsessiveness. Are they more of a casual fan? Send them to the \u003ca href=\"http://thecheeseschool.com/collections/classes\" target=\"_blank\">Cheese School Of San Francisco\u003c/a> for a \u003cstrong>Cheese and Beer pairing class\u003c/strong>. For the full-fledged cheese obsessed, gift them entry to one of the school’s \u003cstrong>one day cheesemaking intensives\u003c/strong>, where they’ll make fromage blanc, crème fraîche and feta. In the East Bay, the \u003ca href=\"http://www.iuhoakland.com\" target=\"_blank\">Institute of Urban Homesteading\u003c/a> offers classes on making everything from Brie to burrata. And for those you really love, nothing compares to a cheese wheel cake, a towering stack of cheeses, available in themes like “The Californian” and “The International.”\u003c/p>\n\u003cfigure id=\"attachment_90660\" class=\"wp-caption aligncenter\" style=\"max-width: 960px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/rue_du_the.jpg\">\u003cimg class=\"size-full wp-image-90660\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/rue_du_the.jpg\" alt=\"Make a custom tea blend at Rue Du Thé in Burlingame. Photo: Leland Tea\" width=\"960\" height=\"720\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Make a custom tea blend at Rue Du Thé in Burlingame. Photo: Leland Tea\u003c/figcaption>\u003c/figure>\n\u003ch3>Custom-Blended Teas\u003c/h3>\n\u003cp>\u003ca href=\"http://www.lelandtea.com/\" target=\"_blank\">Leland Tea\u003c/a> offers a sprawling range of teas, from the traditional (Sencha, Darjeeling) to their custom blends (Like “Shake Your Shimmy,” a blend of oolong, yerba mate and melon blossom). But for the truly hard-to-please tea lover on your list, they offer the chance to make a \u003cstrong>custom blend\u003c/strong>. You choose from a wide variety of base teas, then choose what flavors and teas to add in to your blend. They’ll even print labels with a personalized message. If you can’t make it to their charming Burlingame store, where you can enjoy a traditional tea service, complete with scones and Devon cream, you can also create your \u003ca href=\"http://www.lelandtea.com/product-p/customtea.htm\" target=\"_blank\">custom blend online\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003ch3>Local Chocolate\u003c/h3>\n\u003cp>Prewrapped boxes of truffle assortments are ideal for any number of last minute gift-giving crises. Baby sitter present? Teacher present? Office gift swap? Everyone’s happy to receive a box of chocolate, but San Francisco’s Charles Chocolate found a way to make their \u003ca href=\"http://www.charleschocolates.com/collections/edible-box\" target=\"_blank\">Christmas and Hanukkah gift boxes\u003c/a> even better: the box is edible. The \u003cstrong>bittersweet chocolate boxes\u003c/strong> are filled with an assortment of Charles’ truffles (flavors include a Poire Williams Caramel and Bittersweet Peanut Butterflies) and topped with a white or dark chocolate lid with the holiday decorations of your choosing.\u003c/p>\n\u003cp>If you’re traveling somewhere cold this holiday season, give your loved ones the gift of summer in December with the \u003cstrong>S'mores Kit\u003c/strong> from \u003ca href=\"http://www.recchiuti.com/109.html?area=01;id=3xS9Spdv\" target=\"_blank\">Recchiuti Confections\u003c/a>. The San Francisco chocolatier's kit contains four s'mores worth of bittersweet chocolate, graham crackers and vanilla bean marshmallows to toast around the stove or fireplace.\u003c/p>\n\u003cfigure id=\"attachment_90647\" class=\"wp-caption aligncenter\" style=\"max-width: 450px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Pumpkin-2.jpg\">\u003cimg class=\"size-full wp-image-90647\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Pumpkin-2.jpg\" alt=\"One of the seasonal pickles from The Cultured Pickle Shop. Photo: Kevin Farley\" width=\"450\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">One of the seasonal pickles from The Cultured Pickle Shop. Photo: Kevin Farley\u003c/figcaption>\u003c/figure>\n\u003ch3>Artisanal Pickles\u003c/h3>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Forget the dill: the \u003cstrong>seasonal offerings from \u003ca href=\"http://www.culturedpickleshop.com/seasonal.html\" target=\"_blank\">the Cultured Pickle Shop\u003c/a> in Berkeley\u003c/strong> will make you reconsider the humble pickle. Made from local produce and available in a wide range of combinations (everything from Butternut Squash & Maitake Mushroom Kim Chee to Red Daikon with Turmeric, Cardamom, & Fenugreek), they elevate everything from salads to sandwiches and make the perfect hostess gift. In San Francisco, \u003ca href=\"http://www.mcvickerpickles.com/\" target=\"_blank\">McVicker Pickles\u003c/a> sells a variety of mustards, bacon jam and a \u003ca href=\"http://www.mcvickerpickles.com/#!shop/cwvn\" target=\"_blank\">\u003cstrong>“Bloody Buddies” mix\u003c/strong>\u003c/a> of pickled carrots, cauliflower, Brussels sprouts and cocktail onions, an ideal gift perfect for your favorite day drinker.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Black Creek Builders: Behind the Scenes of the East Bay Restaurant Boom",
"title": "Black Creek Builders: Behind the Scenes of the East Bay Restaurant Boom",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>How many times do we go to restaurants each month—or week—and fail to really comprehend the physical process of pulling together all the elements that a restaurant requires, from permitting to plumbing, to every hoop jumped in between? \u003c/p>\n\u003cp>I tend to notice aesthetically pleasing design, but don’t go much beyond my hedonistic pleasure in identifying its lineage. My encounter with Travis Wirt, owner of \u003ca href=\"http://www.blackcreekbuilders.com/\" target=\"_blank\">Black Creek Builders\u003c/a>, changed all that. Or rather, I should say, my encounter with many compelling Oakland restaurant spaces that Wirt has had his hand in made me aware of the process in a way I hadn’t considered before. \u003c/p>\n\u003cfigure id=\"attachment_90417\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Travis1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Travis1000.jpg\" alt=\"Travis Wirt, owner of Black Creek Builders. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-90417\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Travis Wirt, owner of Black Creek Builders. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>I got wind of Black Creek Builders from Hollie Hardy, a poet-friend and long-time employee of the company. She had seen a piece I wrote for Bay Area Bites on \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/09/30/bay-area-bites-guide-to-9-favorite-east-bay-burgers-berkeley-oakland/\">burgers\u003c/a>, which included \u003ca href=\"http://www.handlebar984.com/\" target=\"_blank\">Handlebar\u003c/a> and \u003ca href=\"http://victoryburger.com/\" target=\"_blank\">Victory Burger\u003c/a>, both Black Creek projects. And she asked me if I had ever thought of covering the process of opening a restaurant from much earlier on than when it opens its doors to guests. I had not. And when I heard about the spaces that were forthcoming, I jumped at the opportunity to interview three owners of soon-to-be shiny new restaurants, along with Wirt, about what they do, and how.\u003c/p>\n\u003cp>Analiesa Gosnell, co-owner of \u003ca href=\"http://cloveandhoofoakland.com/\" target=\"_blank\">Clove & Hoof\u003c/a> butcher shop and restaurant with John Blevins, didn't know anything about meat until she started working for \u003ca href=\"http://prmeatco.com/\" target=\"_blank\">Prather Ranch Meat Company\u003c/a> about five years ago. But that brief experience made her want to learn the art of butchery. Her family had owned a cattle ranch in Siskiyou County back in the 1850s and, perhaps not coincidentally, the beef served at the new restaurant will be from nearby Jenner Ranch. Clove & Hoof will mark the first restaurant/butcher-direct sale of their grass-fed brand. As she and Blevins went through the process of opening Clove & Hoof on Oakland’s Broadway-40th St. corridor, they realized that their priority would be to listen to the desires of the neighborhood, so the kinds of sustainably raised meat they focus on will first be responsive to customer demand. \u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90408,90409,90410\"]\u003c/p>\n\u003cp>The Clove & Hoof concept is simple: half butcher shop in the whole-animal tradition and half casual lunch and takeout focus. Blevins is leading the charge in the kitchen, and his menu includes a burger with two four-ounce patties, loads of gooey cheese and chopped romaine, house-smoked meats, and Southern-style barbecue. They opened on November 20 and the plan is to open for dinner in a few months.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Because neither partner had experience in building a restaurant from the ground up, they looked to Black Creek Builders to step in and help them through the often-arduous process. When I asked Gosnell what made the difference between a traditional construction company and one focused primarily on restaurants, she cited two things: the permitting process and the codes that apply specifically to restaurants that many builders are unfamiliar with. “Travis just has an easy vibe around all the stuff that stresses me out as a first-time restaurant owner,” says Gosnell, adding that Wirt has provided invaluable design consultation as well.\u003c/p>\n\u003cp>When I talked to Wirt about how he became the go-to restaurant guy in Oakland, he admitted it was somewhat by accident. He had been building custom homes in the hills when he decided to start his own business. Then, the recession hit. His first restaurant project was Actual Café in 2009, and it was truly from scratch. The space was “cold-shell,” meaning completely unfinished. Thus began his grand adventure over the last six years, figuring out how to work with uncooperative structures, understanding the nuances of complicated utility needs, and ensuring that spaces have the back-end infrastructure they need to be sustainable, and even grow.\u003c/p>\n\u003cp>By all accounts, he’s a great boss, too. He re-invests what he earns back into the business, and in his employees. He believes that a strong company must retain the expertise of those who carry out the work. So, he wants his employees to flourish and be happy, and he contributes to that goal by providing education, hiring locally, with a diverse team in mind. \u003c/p>\n\u003cp>Another project Wirt and his team are knee-deep in is \u003ca href=\"http://www.cmonoakland.com/locations/\" target=\"_blank\">CommonWealth MicroPub\u003c/a>, in the former Café Biere location on Adeline between 40th St. and Yerba Buena Ave. in Emeryville. I spoke with co-owner Ahna Adair about progress. \u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90411,90412,90413\"]\u003c/p>\n\u003cp>Wirt had helped with their façade-improvement project, which grants money to businesses owners who wish to improve and preserve the city’s historic architecture, at their Oakland space, CommonWealth Café and Public House. \u003c/p>\n\u003cp>When Adair and her husband Ross set about opening the micropub offshoot, which will be a British pub with many local twists, they thought they had a fairly simple turnkey situation. It turns out they did not, and Black Creek came in to do the heavy lifting. Adair says, “The Black Creek people have been good guides along the way, are very well-versed in all the regulations of opening a restaurant.” \u003c/p>\n\u003cp>The most recent space I visited, and the one furthest out from completion is \u003ca href=\"https://www.facebook.com/MadOakBar\" target=\"_blank\">Mad Oak\u003c/a>, with a planned opening in January of 2015 in the former Oasis club spot on 12th St. in Oakland, between Madison and Oak (hence, the name). Brothers Daniel and Ben Cukierman, who cut their teeth in the business in 1997, running a bar at The Shattuck Hotel where their father was a partner (and then as owners of the Shattuck Down Low nightclub), have a “bar ‘n’ yard” planned for the space, with a rooftop garden, 40 beers on tap, and a food-truck program. The rooftop garden alone is destination-worthy, a giant space that will include a living wall of plants.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"90414,90416,90415\"]\u003c/p>\n\u003cp>The Cukiermans first connected with Wirt when he came in to the bar they managed, and when they called for bids for their current project, they chose Black Creek because Wirt “asked all the right questions,” says Daniel, adding that “the Black Creek folks know a lot about the function and flow of restaurants, which is important in designing a space from scratch.”\u003c/p>\n\u003cp>What I gathered from talking with these three restaurant owners about their projects, which share several common denominators, but also each have angles unique to their own spaces, people, and desired outcomes, is that Black Creek Builders is fast making a well-deserved name for itself in the business of constructing restaurants. And Wirt and crew couldn't have chosen a better part of the country to focus on, given the East Bay's burgeoning prominence in the national food scene. \u003c/p>\n\u003cp>\u003ca href=\"http://www.blackcreekbuilders.com/\" target=\"_blank\">\u003cstrong>Black Creek Builders\u003c/strong>\u003c/a> [\u003ca href=\"http://goo.gl/n9jy1W\" target=\"_blank\">map\u003c/a>]\u003cbr>\n1033 Yerba Buena Ave., Ste. 240\u003cbr>\nEmeryville, CA 94608\u003cbr>\n(800) 737-7113\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/BlackCreekBuilders\" target=\"_blank\">Black Creek Builders\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BlackCreekBldrs\" target=\"_blank\">@BlackCreekBldrs\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://cloveandhoofoakland.com/\" target=\"_blank\">\u003cstrong>Clove & Hoof\u003c/strong>\u003c/a> [\u003ca href=\"http://goo.gl/FYcboM\" target=\"_blank\">map\u003c/a>]\u003cbr>\n4001 Broadway\u003cbr>\nOakland, CA 94611\u003cbr>\n(510) 547-1446\u003cbr>\nHours: Wednesday-Sunday, 11am-5pm (restaurant); 11am-7pm (butcher shop)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/CloveAndHoof\" target=\"_blank\">Clove & Hoof\u003c/a>\u003cbr>\nTwitter: @\u003ca href=\"https://twitter.com/Clove_and_Hoof\" target=\"_blank\">Clove_and_Hoof\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.cmonoakland.com/locations/\" target=\"_blank\">\u003cstrong>CommonWealth MicroPub\u003c/strong>\u003c/a> [\u003ca href=\"http://goo.gl/ndiCvs\" target=\"_blank\">map\u003c/a>]\u003cbr>\n3986 Adeline St.\u003cbr>\nOakland, CA 94608\u003cbr>\n(opening soon)\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"https://www.facebook.com/MadOakBar\" target=\"_blank\">\u003cstrong>Mad Oak\u003c/strong>\u003c/a> [\u003ca href=\"http://goo.gl/lgud3D\" target=\"_blank\">map\u003c/a>]\u003cbr>\n135 12th St.\u003cbr>\nOakland, CA 94607\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MadOakBar\" target=\"_blank\">Mad Oak\u003c/a>\u003cbr>\n(opening in January 2015)\u003c/p>\n\n",
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"excerpt": "Long before the hosts, managers, bartenders and servers, who are the masterminds behind our favorite watering holes and dining spots? The builders, of course!",
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"description": "Long before the hosts, managers, bartenders and servers, who are the masterminds behind our favorite watering holes and dining spots? The builders, of course!",
"title": "Black Creek Builders: Behind the Scenes of the East Bay Restaurant Boom | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>How many times do we go to restaurants each month—or week—and fail to really comprehend the physical process of pulling together all the elements that a restaurant requires, from permitting to plumbing, to every hoop jumped in between? \u003c/p>\n\u003cp>I tend to notice aesthetically pleasing design, but don’t go much beyond my hedonistic pleasure in identifying its lineage. My encounter with Travis Wirt, owner of \u003ca href=\"http://www.blackcreekbuilders.com/\" target=\"_blank\">Black Creek Builders\u003c/a>, changed all that. Or rather, I should say, my encounter with many compelling Oakland restaurant spaces that Wirt has had his hand in made me aware of the process in a way I hadn’t considered before. \u003c/p>\n\u003cfigure id=\"attachment_90417\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Travis1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/Travis1000.jpg\" alt=\"Travis Wirt, owner of Black Creek Builders. Photo: Kim Westerman\" width=\"1000\" height=\"667\" class=\"size-full wp-image-90417\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Travis Wirt, owner of Black Creek Builders. Photo: Kim Westerman\u003c/figcaption>\u003c/figure>\n\u003cp>I got wind of Black Creek Builders from Hollie Hardy, a poet-friend and long-time employee of the company. She had seen a piece I wrote for Bay Area Bites on \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/09/30/bay-area-bites-guide-to-9-favorite-east-bay-burgers-berkeley-oakland/\">burgers\u003c/a>, which included \u003ca href=\"http://www.handlebar984.com/\" target=\"_blank\">Handlebar\u003c/a> and \u003ca href=\"http://victoryburger.com/\" target=\"_blank\">Victory Burger\u003c/a>, both Black Creek projects. And she asked me if I had ever thought of covering the process of opening a restaurant from much earlier on than when it opens its doors to guests. I had not. And when I heard about the spaces that were forthcoming, I jumped at the opportunity to interview three owners of soon-to-be shiny new restaurants, along with Wirt, about what they do, and how.\u003c/p>\n\u003cp>Analiesa Gosnell, co-owner of \u003ca href=\"http://cloveandhoofoakland.com/\" target=\"_blank\">Clove & Hoof\u003c/a> butcher shop and restaurant with John Blevins, didn't know anything about meat until she started working for \u003ca href=\"http://prmeatco.com/\" target=\"_blank\">Prather Ranch Meat Company\u003c/a> about five years ago. But that brief experience made her want to learn the art of butchery. Her family had owned a cattle ranch in Siskiyou County back in the 1850s and, perhaps not coincidentally, the beef served at the new restaurant will be from nearby Jenner Ranch. Clove & Hoof will mark the first restaurant/butcher-direct sale of their grass-fed brand. As she and Blevins went through the process of opening Clove & Hoof on Oakland’s Broadway-40th St. corridor, they realized that their priority would be to listen to the desires of the neighborhood, so the kinds of sustainably raised meat they focus on will first be responsive to customer demand. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Clove & Hoof concept is simple: half butcher shop in the whole-animal tradition and half casual lunch and takeout focus. Blevins is leading the charge in the kitchen, and his menu includes a burger with two four-ounce patties, loads of gooey cheese and chopped romaine, house-smoked meats, and Southern-style barbecue. They opened on November 20 and the plan is to open for dinner in a few months.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Because neither partner had experience in building a restaurant from the ground up, they looked to Black Creek Builders to step in and help them through the often-arduous process. When I asked Gosnell what made the difference between a traditional construction company and one focused primarily on restaurants, she cited two things: the permitting process and the codes that apply specifically to restaurants that many builders are unfamiliar with. “Travis just has an easy vibe around all the stuff that stresses me out as a first-time restaurant owner,” says Gosnell, adding that Wirt has provided invaluable design consultation as well.\u003c/p>\n\u003cp>When I talked to Wirt about how he became the go-to restaurant guy in Oakland, he admitted it was somewhat by accident. He had been building custom homes in the hills when he decided to start his own business. Then, the recession hit. His first restaurant project was Actual Café in 2009, and it was truly from scratch. The space was “cold-shell,” meaning completely unfinished. Thus began his grand adventure over the last six years, figuring out how to work with uncooperative structures, understanding the nuances of complicated utility needs, and ensuring that spaces have the back-end infrastructure they need to be sustainable, and even grow.\u003c/p>\n\u003cp>By all accounts, he’s a great boss, too. He re-invests what he earns back into the business, and in his employees. He believes that a strong company must retain the expertise of those who carry out the work. So, he wants his employees to flourish and be happy, and he contributes to that goal by providing education, hiring locally, with a diverse team in mind. \u003c/p>\n\u003cp>Another project Wirt and his team are knee-deep in is \u003ca href=\"http://www.cmonoakland.com/locations/\" target=\"_blank\">CommonWealth MicroPub\u003c/a>, in the former Café Biere location on Adeline between 40th St. and Yerba Buena Ave. in Emeryville. I spoke with co-owner Ahna Adair about progress. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Wirt had helped with their façade-improvement project, which grants money to businesses owners who wish to improve and preserve the city’s historic architecture, at their Oakland space, CommonWealth Café and Public House. \u003c/p>\n\u003cp>When Adair and her husband Ross set about opening the micropub offshoot, which will be a British pub with many local twists, they thought they had a fairly simple turnkey situation. It turns out they did not, and Black Creek came in to do the heavy lifting. Adair says, “The Black Creek people have been good guides along the way, are very well-versed in all the regulations of opening a restaurant.” \u003c/p>\n\u003cp>The most recent space I visited, and the one furthest out from completion is \u003ca href=\"https://www.facebook.com/MadOakBar\" target=\"_blank\">Mad Oak\u003c/a>, with a planned opening in January of 2015 in the former Oasis club spot on 12th St. in Oakland, between Madison and Oak (hence, the name). Brothers Daniel and Ben Cukierman, who cut their teeth in the business in 1997, running a bar at The Shattuck Hotel where their father was a partner (and then as owners of the Shattuck Down Low nightclub), have a “bar ‘n’ yard” planned for the space, with a rooftop garden, 40 beers on tap, and a food-truck program. The rooftop garden alone is destination-worthy, a giant space that will include a living wall of plants.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Cukiermans first connected with Wirt when he came in to the bar they managed, and when they called for bids for their current project, they chose Black Creek because Wirt “asked all the right questions,” says Daniel, adding that “the Black Creek folks know a lot about the function and flow of restaurants, which is important in designing a space from scratch.”\u003c/p>\n\u003cp>What I gathered from talking with these three restaurant owners about their projects, which share several common denominators, but also each have angles unique to their own spaces, people, and desired outcomes, is that Black Creek Builders is fast making a well-deserved name for itself in the business of constructing restaurants. And Wirt and crew couldn't have chosen a better part of the country to focus on, given the East Bay's burgeoning prominence in the national food scene. \u003c/p>\n\u003cp>\u003ca href=\"http://www.blackcreekbuilders.com/\" target=\"_blank\">\u003cstrong>Black Creek Builders\u003c/strong>\u003c/a> [\u003ca href=\"http://goo.gl/n9jy1W\" target=\"_blank\">map\u003c/a>]\u003cbr>\n1033 Yerba Buena Ave., Ste. 240\u003cbr>\nEmeryville, CA 94608\u003cbr>\n(800) 737-7113\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/BlackCreekBuilders\" target=\"_blank\">Black Creek Builders\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BlackCreekBldrs\" target=\"_blank\">@BlackCreekBldrs\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://cloveandhoofoakland.com/\" target=\"_blank\">\u003cstrong>Clove & Hoof\u003c/strong>\u003c/a> [\u003ca href=\"http://goo.gl/FYcboM\" target=\"_blank\">map\u003c/a>]\u003cbr>\n4001 Broadway\u003cbr>\nOakland, CA 94611\u003cbr>\n(510) 547-1446\u003cbr>\nHours: Wednesday-Sunday, 11am-5pm (restaurant); 11am-7pm (butcher shop)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/CloveAndHoof\" target=\"_blank\">Clove & Hoof\u003c/a>\u003cbr>\nTwitter: @\u003ca href=\"https://twitter.com/Clove_and_Hoof\" target=\"_blank\">Clove_and_Hoof\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.cmonoakland.com/locations/\" target=\"_blank\">\u003cstrong>CommonWealth MicroPub\u003c/strong>\u003c/a> [\u003ca href=\"http://goo.gl/ndiCvs\" target=\"_blank\">map\u003c/a>]\u003cbr>\n3986 Adeline St.\u003cbr>\nOakland, CA 94608\u003cbr>\n(opening soon)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.facebook.com/MadOakBar\" target=\"_blank\">\u003cstrong>Mad Oak\u003c/strong>\u003c/a> [\u003ca href=\"http://goo.gl/lgud3D\" target=\"_blank\">map\u003c/a>]\u003cbr>\n135 12th St.\u003cbr>\nOakland, CA 94607\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MadOakBar\" target=\"_blank\">Mad Oak\u003c/a>\u003cbr>\n(opening in January 2015)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to 7 Exceptional Japanese Izakayas in the East Bay",
"title": "Bay Area Bites Guide to 7 Exceptional Japanese Izakayas in the East Bay",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_90020\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/kushido13.jpg\">\u003cimg class=\"size-full wp-image-90020\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/kushido13.jpg\" alt=\"Assorted Yakitori\" width=\"1000\" height=\"715\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Assorted Yakitori: pork belly; chicken breast tender; chicken skin; bacon-wrapped scallops; shrimp; quail eggs from Kushido in Oakland.\u003c/figcaption>\u003c/figure>\n\u003cp>It's 5 o'clock, and perhaps you're leaving the office in search of some post-work libations and snacks before dinner. You could go the traditional happy hour route -- where you're limited to a few drink and appetizer specials within a short window of time -- or you could up the ante and visit an \u003ca href=\"http://en.wikipedia.org/wiki/Izakaya\" target=\"_blank\" rel=\"noopener\">\u003cem>izakaya\u003c/em>\u003c/a>. These special Japanese establishments are known for the quality of their food, their extensive selection of \u003cem>sake\u003c/em>, beer and other alcoholic beverages and a leisurely pace of drinking and dining is encouraged. Whet your appetite with their small plates or make a meal of grilled meat, \u003cem>sashimi\u003c/em>, fried tofu and other traditional dishes. Here's our a list of our favorites in the East Bay; let us know yours in the comments.\u003c/p>\n\u003cp>[slideshow ids=\"90124,90125,90126,90127,90128,90129,90130,90131,90132,90133,90134,90135,90136,90137,90138,90139,90140,90141,90142,90143,90144,90145,90146\" exclude=\"89925,89924,89926,89932,89930,89929,89928,89927,90082,90083,90084,90085,90086,90087,90088,90089,90090,90091,90092,90093,90094,90095,90096,90097,90098,90099,90008,90009,90010,90011,90030,90015,90016,90017,90018,90019,90020,90021,90022,90023,90024,90025,90026,90027,90028,90013,90012,90014,90029,90082,90083,90084,90085,90086,90087,90088,90089,90090,90091,90092,90093,90094,90095,90096,90097,90098,90099,90186,90173,90174,90175,90176,90178,90180,90182,90181,90184,90185,90183,90179,90191,90192,90197,90201,90202,90194,90195,90196,90198,90199,90200,90193,90203,90204,90225,90226,90227,90228,90229,90230,90231,90235,90238,90232,90236,90233,90237,90234,90239,90240,90283,90284,90285,90286,90287,90288,90289,90290,90291,90292,90293,90294,90295,90296,90297,90298\"]\u003c/p>\n\u003cp>Unless you make a reservation (which requires a minimum of $30 per person, not including alcohol), add your name to the list and get ready to wait for a coveted spot at Kiraku: a lively, popular spot in Berkeley, it's not unusual to see many flushed, smiling faces of diners as they shakily exit the small restaurant. If you're lucky enough to score a table, wipe your hands with the courtesy warm towel given to you as you study the wealth of options on their menu. Definitely choose some items from their daily specials; on a recent Thursday evening, the lush snow crab and avocado dip, a generous portion of delicately fried \u003cem>anago\u003c/em> (conger eel) \u003cem>tempura\u003c/em> and maitake mushroom \u003cem>tempura\u003c/em> with \u003cem>kabosu\u003c/em> citrus and Japanese pepper salt were fantastic dishes. And if you're craving more deep-fried delights, go for the \u003cem>tempura\u003c/em> rock shrimp with mayonnaise or the chewy, crispy chicken cartilage. For lighter tastes, their tsunami sampler ---- where you choose items from the starter section -- pickled \u003ca href=\"http://en.wikipedia.org/wiki/Brassica_juncea\" target=\"_blank\" rel=\"noopener\">takana\u003c/a> leaves, octopus marinated with \u003cem>wasabi\u003c/em> and seasoned seaweed make a great trio. There's also silky homemade tofu covered in a waterfall of shaved bonito flakes, blanched spinach, roasted broccoli with anchovy flakes, pine nuts and garlic in a mini-cast iron pan, albacore \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Tataki\" target=\"_blank\" rel=\"noopener\">tataki\u003c/a>\u003c/em> and albacore \u003cem>yuzu\u003c/em> ceviche. For the ultimate in \u003cem>umami\u003c/em> flavors, try the \u003cem>nasu miso\u003c/em>, or globe eggplant thickly lacquered in dark, rich miso glaze, the black pork belly skewer with housemade spicy miso and the fusion noodle dish of \u003cem>yaki udon\u003c/em> with mushrooms, baby octopus and basil pesto. And don't neglect the \u003cem>sake\u003c/em>; if you order it hot, you'll get to choose your cup from the collection of homemade ceramics.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.kirakuberkeley.com/\" target=\"_blank\" rel=\"noopener\">Kiraku\u003c/a>\u003c/strong>\u003cbr>\n2566B Telegraph Ave. [\u003ca href=\"https://goo.gl/maps/zUeIn\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94707\u003cbr>\nPh: (510) 848-2758\u003cbr>\nHours: Wed-Thu 5:30-10pm; Fri-Sat 5:30-11pm; Sun 5:30-9pm; Closed Mon-Tue\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Kiraku-Restaurant/112425408849689\" target=\"_blank\" rel=\"noopener\">Kiraku Restaurant\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[slideshow ids=\"90082,90083,90084,90085,90086,90087,90088,90089,90090,90091,90092,90093,90094,90095,90096,90097,90098,90099\" exclude=\"89925,89924,89926,89932,89930,89929,89928,89927,90008,90009,90010,90011,90030,90015,90016,90017,90018,90019,90020,90021,90022,90023,90024,90025,90026,90027,90028,90013,90012,90014,90029,90124,90125,90126,90127,90128,90129,90130,90131,90132,90133,90134,90135,90136,90137,90138,90139,90140,90141,90142,90143,90144,90145,90146,90186,90173,90174,90175,90176,90178,90180,90182,90181,90184,90185,90183,90179,90191,90192,90197,90201,90202,90194,90195,90196,90198,90199,90200,90193,90203,90204,90225,90226,90227,90228,90229,90230,90231,90235,90238,90232,90236,90233,90237,90234,90239,90240,90283,90284,90285,90286,90287,90288,90289,90290,90291,90292,90293,90294,90295,90296,90297,90298\"]\u003c/p>\n\u003cp>Ippuku, a \u003ca href=\"http://www.michelintravel.com/selections/2015-san-francisco-michelin-selections/\" target=\"_blank\" rel=\"noopener\">Michelin Gourmand Bib-restaurant\u003c/a> expertly overseen by chef Christian Geideman, is worth the hour-long wait you might face if you don't make a reservation. Hungry customers crowd the entrance as they bide their time, hovering by the bar or squeezing in together on wooden benches. There's cocktails, beer, whiskey and \u003cem>sake\u003c/em> that will appeal to a wide range of tastes and budgets from under $10 to upwards of $300. If you're lucky, you'll score one of the traditional \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Tatami\" target=\"_blank\" rel=\"noopener\">tatami\u003c/a>\u003c/em> mat-lined rooms with low tables, or \u003cem>zashiki\u003c/em>, with a sunken floor -- be sure to remove your shoes before you slide onto the cushions. The menu is organized by the suggested sequence you should order your food; after the complimentary dish of raw cabbage with mayonnaise dressing, the \u003cem>jidori gyoza\u003c/em> (housemade pan-fried chicken dumplings) chicken \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Karaage\" target=\"_blank\" rel=\"noopener\">karage\u003c/a>\u003c/em> and \u003cem>dashi maki\u003c/em>, or sweet egg omelette, are mouthwatering starters for your meal. If you're uncertain which of the \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Yakitori\" target=\"_blank\" rel=\"noopener\">yakitori\u003c/a>\u003c/em>, or skewered meats and vegetables, you should order, defer to the chef's choice: \u003cem>omakase gushi\u003c/em>. Then move onto their signature dishes, such as the creamy, bechamel sauced-Dungeness crab croquettes, the sublime \u003cem>uni-pon\u003c/em>, or sea urchin with \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Ponzu\" target=\"_blank\" rel=\"noopener\">ponzu\u003c/a>\u003c/em> sauce, \u003cem>ikasumi chahan\u003c/em> (squid ink fried rice) and \u003cem>yaki onigiri\u003c/em> (grilled rice balls). They also serve \u003ca href=\"http://www.dailycal.org/2013/09/19/soba-noodles-at-ippuku/\" target=\"_blank\" rel=\"noopener\">housemade soba\u003c/a> on Monday and Tuesday evenings from 5-10PM.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.ippukuberkeley.com/\" target=\"_blank\" rel=\"noopener\">Ippuku\u003c/a>\u003c/strong>\u003cbr>\n2130 Center St. [\u003ca href=\"https://goo.gl/maps/dkQdi\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 665-1969\u003cbr>\nHours: Wed-Thu, Sun 5-10pm; Fri-Sat 5-11pm\u003cbr>\nPrice range: $$$$ (Entrees more than $25)\u003c/p>\n\u003cp>[slideshow ids=\"89925,89924,89926,89932,89930,89929,89928,89927\" exclude=\"90008,90009,90010,90011,90030,90015,90016,90017,90018,90019,90020,90021,90022,90023,90024,90025,90026,90027,90028,90013,90012,90014,90029,90082,90083,90084,90085,90086,90087,90088,90089,90090,90091,90092,90093,90094,90095,90096,90097,90098,90099,90124,90125,90126,90127,90128,90129,90130,90131,90132,90133,90134,90135,90136,90137,90138,90139,90140,90141,90142,90143,90144,90145,90146,90186,90173,90174,90175,90176,90178,90180,90182,90181,90184,90185,90183,90179,90191,90192,90197,90201,90202,90194,90195,90196,90198,90199,90200,90193,90203,90204,90225,90226,90227,90228,90229,90230,90231,90235,90238,90232,90236,90233,90237,90234,90239,90240,90283,90284,90285,90286,90287,90288,90289,90290,90291,90292,90293,90294,90295,90296,90297,90298\"]\u003c/p>\n\u003cp>Chef-owner Chikara Ono recently relocated his homey B-Dama \u003cem>izakaya\u003c/em> from Piedmont Avenue to roomier digs in downtown Oakland's Swan's Market (and renamed it AS B-Dama using the initials of two of his chefs.) There's plenty of communal seating in the shared space (\u003ca href=\"http://www.cosechacafe.com/\" target=\"_blank\" rel=\"noopener\">Cosecha\u003c/a> and Taylor's Sausage are neighbors) either at wooden tables or at the counter. Although their previous offerings have been pared down, there's still quite a few of the familiar favorites included on its revamped menus; be sure to check out the bulletin board that announces rotating daily specials. The lunch menu features \u003cem>bento\u003c/em>-style sets and \u003cem>sushi\u003c/em> rolls, while there's more elegant entrees for dinner like fresh \u003cem>sashimi\u003c/em> platters and broiled fish. Their substantial portions are perfect for sharing between 3-4 diners and, of course, there's a number of \u003cem>sake\u003c/em> and beer options to choose from to wash down your chicken \u003cem>karage\u003c/em> or \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Agedashi_tofu\" target=\"_blank\" rel=\"noopener\">agedashi\u003cbr>\ntofu\u003c/a>\u003c/em>.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.asbdama.com/\" target=\"_blank\" rel=\"noopener\">AS B-Dama\u003c/a>\u003c/strong>\u003cbr>\nSwan's Market, 907 Washington St. [\u003ca href=\"https://goo.gl/maps/dUXlu\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 251-1113\u003cbr>\nHours: 11:30am-2pm; 5:30-10pm; Closed Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/asbdama\" target=\"_blank\" rel=\"noopener\">AS B-Dama\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[slideshow ids=\"90283,90284,90285,90286,90287,90288,90289,90290,90291,90292,90293,90294,90295,90296,90297,90298\" exclude=\"89925,89924,89926,89932,89930,89929,89928,89927,90082,90083,90084,90085,90086,90087,90088,90089,90090,90091,90092,90093,90094,90095,90096,90097,90098,90099,90124,90125,90126,90127,90128,90129,90130,90131,90132,90133,90134,90135,90136,90137,90138,90139,90140,90141,90142,90143,90144,90145,90146,90008,90009,90010,90011,90030,90015,90016,90017,90018,90019,90020,90021,90022,90023,90024,90025,90026,90027,90028,90013,90012,90014,90029,90191,90192,90197,90201,90202,90194,90195,90196,90198,90199,90200,90193,90203,90204,90186,90173,90174,90175,90176,90178,90180,90182,90181,90184,90185,90183,90179,90225,90226,90227,90228,90229,90230,90231,90235,90238,90232,90236,90233,90237,90234,90239,90240\"]\u003c/p>\n\u003cp>A perennial favorite of Berkeley residents for over 15 years -- the evening crowds frequently lined up for a table are a testament to its revered status -- Kirala serves up marvelous \u003cem>sushi\u003c/em> and other traditional Japanese dishes. As you can only order items from its sizable list of \u003cem>yakitori\u003c/em> at night, try and sit front and center to the \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Robatayaki\" target=\"_blank\" rel=\"noopener\">robatayaki\u003c/a>\u003c/em> setup so you can get your skewers piping hot off the grill. Ground chicken wrapped in \u003cem>shiso\u003c/em> leaves, a juicy lamb chop , ground chicken stuffed in bell peppers, grilled mackerel and salmon are absolutely delectable, while the grilled \u003cem>shishito\u003c/em> (Japanese bell peppers) topped with shredded dried \u003cem>bonito\u003c/em> flakes will give you a subtly spicy kick. For raw dishes, the ocean trout \u003cem>sushi\u003c/em>, as well as the eel and avocado roll are superb, and the \u003cem>ikura\u003c/em> (salmon roe) \u003cem>sushi\u003c/em> and \u003cem>uni\u003c/em> (sea urchin) will appeal to more adventurous palates. If you sit at the bar, chat up the bartender and have him recommend you some beer, \u003cem>sake\u003c/em> or \u003cem>sake\u003c/em> cocktails off of their prodigious menu; the \u003cem>Tedorigawa \"Yamahai Junmai\"\u003c/em> is crisp and dry. Two other items of note are their seafood \u003cem>gyoza\u003c/em> and \u003cem>kaki\u003c/em>, or fried oysters. They also host a to-go spot within \u003ca href=\"http://www.kiralaberkeley.com/kiralatogo/kiralatogo.htm\" target=\"_blank\" rel=\"noopener\">Epicurious Garden\u003c/a> for bento boxes, \u003cem>sushi\u003c/em> and other quick meals. And learn more about Kirala in this previous episode of \u003ca href=\"http://blogs.kqed.org/checkplease/2008/10/31/kirala-reviews/\" target=\"_blank\" rel=\"noopener\">Check, Please.\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.kiralaberkeley.com/\" target=\"_blank\" rel=\"noopener\">Kirala\u003c/a>\u003c/strong>\u003cbr>\n2100 Ward St. [\u003ca href=\"http://www.kiralaberkeley.com/\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94705\u003cbr>\nPh: (510) 549-3486\u003cbr>\nHours: Lunch: Mon-Fri 11:30am-2pm; Dinner: Tue-Thu 5-9:30pm; Fri-Sat 5-10pm; Sun 5-9:30pm\u003cbr>\nPrice range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cp>[slideshow ids=\"90191,90192,90197,90201,90202,90194,90195,90196,90198,90199,90200,90193,90203,90204\" exclude=\"89925,89924,89926,89932,89930,89929,89928,89927,90082,90083,90084,90085,90086,90087,90088,90089,90090,90091,90092,90093,90094,90095,90096,90097,90098,90099,90124,90125,90126,90127,90128,90129,90130,90131,90132,90133,90134,90135,90136,90137,90138,90139,90140,90141,90142,90143,90144,90145,90146,90008,90009,90010,90011,90030,90015,90016,90017,90018,90019,90020,90021,90022,90023,90024,90025,90026,90027,90028,90013,90012,90014,90029,90186,90173,90174,90175,90176,90178,90180,90182,90181,90184,90185,90183,90179,90225,90226,90227,90228,90229,90230,90231,90235,90238,90232,90236,90233,90237,90234,90239,90240,90283,90284,90285,90286,90287,90288,90289,90290,90291,90292,90293,90294,90295,90296,90297,90298\"]\u003c/p>\n\u003cp>A pop-up restaurant located inside \u003ca href=\"https://www.facebook.com/pages/Garden-House/111522842221364\" target=\"_blank\" rel=\"noopener\">Garden House\u003c/a> 4 nights a week, Abura-Ya is a collaboration between Adachi Hiroyuki, Angelo Hernandez, and Rodrigo de la Reza that specializes in Japanese fried chicken (read more about their business from \u003ca href=\"http://www.eastbayexpress.com/WhatTheFork/archives/2014/06/26/pop-up-alert-abura-ya-brings-japanese-fried-chicken-to-downtown-oakland\" target=\"_blank\" rel=\"noopener\">East Bay Express\u003c/a>). While there's no alcohol served yet, they cook up a variety of dishes that would be right at home in an \u003cem>izakaya\u003c/em> setting. With a cornstarch marinade and seasoned with \u003cem>\u003ca href=\"http://www.saveur.com/article/kitchen/shio-koji\" target=\"_blank\" rel=\"noopener\">shio koji\u003c/a>\u003c/em> and pepper (but with no added corn syrup or sugar), their all-natural, boneless chunks of fried chicken thighs are prepared with an assortment of flavors, such as curry, Japanese BBQ or agave ginger teriyaki. Prices vary depending on portion size and orders are served with sliced raw cabbage and miso ranch dressing. Check their handwritten menu board for other savory items to sample; one evening featured \u003cem>tako poke\u003c/em> carpaccio, or sliced boiled octopus, lemon jalapeño salt and sesame oil; vegetarian \u003cem>okonomiyaki\u003c/em>, sans the usual seafood but topped with mayonnaise, \u003cem>tonkatsu sauce\u003c/em> and sprouts; raw sesame kale salad with sesame \u003cem>ponzu\u003c/em> dressing; roasted beets crostini with avocado, miso ranch dressing, lemon jalapeño salt, sprouts and Parmesan cheese on toast. It's cash only, so be sure to hit the ATM before you go.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.facebook.com/aburayafriedchicken\" target=\"_blank\" rel=\"noopener\">Abura-Ya\u003c/a>\u003c/strong>\u003cbr>\n380 15th St. [\u003ca href=\"https://goo.gl/maps/y7W9o\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 835-9515\u003cbr>\nHours: Wed-Sat 6-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/aburayafriedchicken\" target=\"_blank\" rel=\"noopener\">Abura-Ya\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/aburayaoakland\" target=\"_blank\" rel=\"noopener\">@ABURAYAOAKLAND\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[slideshow ids=\"90186,90173,90174,90175,90176,90178,90180,90182,90181,90184,90185,90183,90179\" exclude=\"89925,89924,89926,89932,89930,89929,89928,89927,90082,90083,90084,90085,90086,90087,90088,90089,90090,90091,90092,90093,90094,90095,90096,90097,90098,90099,90124,90125,90126,90127,90128,90129,90130,90131,90132,90133,90134,90135,90136,90137,90138,90139,90140,90141,90142,90143,90144,90145,90146,90008,90009,90010,90011,90030,90015,90016,90017,90018,90019,90020,90021,90022,90023,90024,90025,90026,90027,90028,90013,90012,90014,90029,90191,90192,90197,90201,90202,90194,90195,90196,90198,90199,90200,90193,90203,90204,90225,90226,90227,90228,90229,90230,90231,90235,90238,90232,90236,90233,90237,90234,90239,90240,90283,90284,90285,90286,90287,90288,90289,90290,90291,90292,90293,90294,90295,90296,90297,90298\"]\u003c/p>\n\u003cp>Situated on the main drag of downtown Walnut Creek in a former meat market, Sasa's rustic contemporary interior has a long bar, high tables, a cozy, window-facing lounge and a quiet, heated outdoor patio for patrons to enjoy their Japanese-style tapas. Also open for lunch, this Michelin Guide-recommended restaurant's daytime menu has many of the same California-fusion items served in the evening. Try the steamed spinach with chilled sesame dressing and bonito flakes, or \u003cem>moromi\u003c/em>, a glass of crunchy, raw vegetables accompanied by a barley miso dip. Highlights include \u003cem>sashimi omakase\u003c/em>, chicken meatballs seasoned with a ginger-soy glaze and sesame seeds, salmon \u003cem>yakitori\u003c/em> with sea salt, lemon and sancho pepper and \u003cem>tempura\u003c/em> shrimp lettuce wraps with walnuts, black sesame seeds, miso aioli. \"\u003cem>Izakaya\u003c/em> Tuesdays\" (from 4PM until closing) and \"Wine Wednesdays\" offer specials on select dishes and drinks. Check \u003ca href=\"http://sasawc.com/wp-content/uploads/menus/Libations.pdf\" target=\"_blank\" rel=\"noopener\">online\u003c/a> to learn more about their \u003cem>sake\u003c/em>, cocktail and alcohol menu.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://sasawc.com/\" target=\"_blank\" rel=\"noopener\">Sasa\u003c/a>\u003c/strong>\u003cbr>\n1432 N. Main St. [\u003ca href=\"https://goo.gl/maps/44PtC\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nWalnut Creek, CA 94596\u003cbr>\nPh: (925) 210-0188\u003cbr>\nHours: Mon 11:30am-9pm; Tue-Thu 11:30am-10pm; Fri-Sat 11:30am-10:30pm; Sun 12-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/sasawalnutcreek?fref=nf\" target=\"_blank\" rel=\"noopener\">Sasa Walnut Creek\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Sasa_Restaurant\" target=\"_blank\" rel=\"noopener\">@Sasa_Restaurant\u003c/a>\u003cbr>\nPrice range: $$$$ (Entrees more than $25)\u003c/p>\n\u003cp>[slideshow ids=\"90225,90226,90227,90228,90229,90230,90231,90235,90238,90232,90236,90233,90237,90234,90239,90240\" exclude=\"89925,89924,89926,89932,89930,89929,89928,89927,90082,90083,90084,90085,90086,90087,90088,90089,90090,90091,90092,90093,90094,90095,90096,90097,90098,90099,90124,90125,90126,90127,90128,90129,90130,90131,90132,90133,90134,90135,90136,90137,90138,90139,90140,90141,90142,90143,90144,90145,90146,90008,90009,90010,90011,90030,90015,90016,90017,90018,90019,90020,90021,90022,90023,90024,90025,90026,90027,90028,90013,90012,90014,90029,90191,90192,90197,90201,90202,90194,90195,90196,90198,90199,90200,90193,90203,90204,90186,90173,90174,90175,90176,90178,90180,90182,90181,90184,90185,90183,90179,90283,90284,90285,90286,90287,90288,90289,90290,90291,90292,90293,90294,90295,90296,90297,90298\"]\u003c/p>\n\u003cp>Located in the Dublin Ulferts Center as \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/01/27/5-bites-delightful-bay-area-dim-sum/\" target=\"_blank\" rel=\"noopener\">Koi Palace's Dublin outposts\u003c/a>, Yakitori West opened in July in the space formerly occupied by Yakitori Hiroshi. There's no bar, so customers sit either at wooden tables or one of the few traditional \u003cem>zashiki\u003c/em> tables with recessed floors. The restaurant's best dishes are their solid \u003cem>sashimi\u003c/em> and fish offerings: \u003cem>hamachi carpaccio\u003c/em> in a \u003cem>yuzu\u003c/em> sauce; \u003cem>hirame\u003c/em> or halibut; \u003cem>ankimo\u003c/em> (monk fish liver); sea bass \u003cem>misoyaki\u003c/em>, or grilled wild Chilean sea bass with soybean paste. (Although on a recent visit, the \u003cem>maguro\u003c/em> steak, or grilled tuna belly, was a tad overdone.) Fried bites like their pork \u003cem>gyoza\u003c/em> dumplings, soft shell crab and \u003cem>yaki onigiri\u003c/em> with bits of seaweed and salmon go well with a carafe of their house hot or cold \u003cem>sake\u003c/em>. You can order individual \u003cem>yakitori\u003c/em> skewers or dig into a chef's \u003cem>omakase\u003c/em> sampler. They also sell a small range of beer, wine and \u003cem>sake\u003c/em> and have a short list of desserts, including green tea ice cream.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/yakitori-west-dublin\" target=\"_blank\" rel=\"noopener\">Yakitori West\u003c/a>\u003c/strong>\u003cbr>\n4288 Dublin Blvd., Ste. 109, (Ulferts Center) [\u003ca href=\"https://goo.gl/maps/nnA3b\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nDublin, CA 94608\u003cbr>\nPh: (925) 828-7765\u003cbr>\nHours: Tue-Thu and Sun 5-9:30pm; Fri-Sat 5-10pm\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\n",
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"excerpt": "It’s 5 o’clock, and you’re leaving the office in search of some post-work libations and snacks before dinner. You could go the traditional happy hour route — where you’re limited to a few drinks and small bites within a short window of time — or you could up the ante and visit a Japanese izakaya.",
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"description": "It’s 5 o’clock, and you’re leaving the office in search of some post-work libations and snacks before dinner. You could go the traditional happy hour route — where you’re limited to a few drinks and small bites within a short window of time — or you could up the ante and visit a Japanese izakaya.",
"title": "Bay Area Bites Guide to 7 Exceptional Japanese Izakayas in the East Bay | KQED",
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"headline": "Bay Area Bites Guide to 7 Exceptional Japanese Izakayas in the East Bay",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_90020\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/kushido13.jpg\">\u003cimg class=\"size-full wp-image-90020\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/kushido13.jpg\" alt=\"Assorted Yakitori\" width=\"1000\" height=\"715\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Assorted Yakitori: pork belly; chicken breast tender; chicken skin; bacon-wrapped scallops; shrimp; quail eggs from Kushido in Oakland.\u003c/figcaption>\u003c/figure>\n\u003cp>It's 5 o'clock, and perhaps you're leaving the office in search of some post-work libations and snacks before dinner. You could go the traditional happy hour route -- where you're limited to a few drink and appetizer specials within a short window of time -- or you could up the ante and visit an \u003ca href=\"http://en.wikipedia.org/wiki/Izakaya\" target=\"_blank\" rel=\"noopener\">\u003cem>izakaya\u003c/em>\u003c/a>. These special Japanese establishments are known for the quality of their food, their extensive selection of \u003cem>sake\u003c/em>, beer and other alcoholic beverages and a leisurely pace of drinking and dining is encouraged. Whet your appetite with their small plates or make a meal of grilled meat, \u003cem>sashimi\u003c/em>, fried tofu and other traditional dishes. Here's our a list of our favorites in the East Bay; let us know yours in the comments.\u003c/p>\n\u003cp>[slideshow ids=\"90124,90125,90126,90127,90128,90129,90130,90131,90132,90133,90134,90135,90136,90137,90138,90139,90140,90141,90142,90143,90144,90145,90146\" exclude=\"89925,89924,89926,89932,89930,89929,89928,89927,90082,90083,90084,90085,90086,90087,90088,90089,90090,90091,90092,90093,90094,90095,90096,90097,90098,90099,90008,90009,90010,90011,90030,90015,90016,90017,90018,90019,90020,90021,90022,90023,90024,90025,90026,90027,90028,90013,90012,90014,90029,90082,90083,90084,90085,90086,90087,90088,90089,90090,90091,90092,90093,90094,90095,90096,90097,90098,90099,90186,90173,90174,90175,90176,90178,90180,90182,90181,90184,90185,90183,90179,90191,90192,90197,90201,90202,90194,90195,90196,90198,90199,90200,90193,90203,90204,90225,90226,90227,90228,90229,90230,90231,90235,90238,90232,90236,90233,90237,90234,90239,90240,90283,90284,90285,90286,90287,90288,90289,90290,90291,90292,90293,90294,90295,90296,90297,90298\"]\u003c/p>\n\u003cp>Unless you make a reservation (which requires a minimum of $30 per person, not including alcohol), add your name to the list and get ready to wait for a coveted spot at Kiraku: a lively, popular spot in Berkeley, it's not unusual to see many flushed, smiling faces of diners as they shakily exit the small restaurant. If you're lucky enough to score a table, wipe your hands with the courtesy warm towel given to you as you study the wealth of options on their menu. Definitely choose some items from their daily specials; on a recent Thursday evening, the lush snow crab and avocado dip, a generous portion of delicately fried \u003cem>anago\u003c/em> (conger eel) \u003cem>tempura\u003c/em> and maitake mushroom \u003cem>tempura\u003c/em> with \u003cem>kabosu\u003c/em> citrus and Japanese pepper salt were fantastic dishes. And if you're craving more deep-fried delights, go for the \u003cem>tempura\u003c/em> rock shrimp with mayonnaise or the chewy, crispy chicken cartilage. For lighter tastes, their tsunami sampler ---- where you choose items from the starter section -- pickled \u003ca href=\"http://en.wikipedia.org/wiki/Brassica_juncea\" target=\"_blank\" rel=\"noopener\">takana\u003c/a> leaves, octopus marinated with \u003cem>wasabi\u003c/em> and seasoned seaweed make a great trio. There's also silky homemade tofu covered in a waterfall of shaved bonito flakes, blanched spinach, roasted broccoli with anchovy flakes, pine nuts and garlic in a mini-cast iron pan, albacore \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Tataki\" target=\"_blank\" rel=\"noopener\">tataki\u003c/a>\u003c/em> and albacore \u003cem>yuzu\u003c/em> ceviche. For the ultimate in \u003cem>umami\u003c/em> flavors, try the \u003cem>nasu miso\u003c/em>, or globe eggplant thickly lacquered in dark, rich miso glaze, the black pork belly skewer with housemade spicy miso and the fusion noodle dish of \u003cem>yaki udon\u003c/em> with mushrooms, baby octopus and basil pesto. And don't neglect the \u003cem>sake\u003c/em>; if you order it hot, you'll get to choose your cup from the collection of homemade ceramics.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.kirakuberkeley.com/\" target=\"_blank\" rel=\"noopener\">Kiraku\u003c/a>\u003c/strong>\u003cbr>\n2566B Telegraph Ave. [\u003ca href=\"https://goo.gl/maps/zUeIn\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94707\u003cbr>\nPh: (510) 848-2758\u003cbr>\nHours: Wed-Thu 5:30-10pm; Fri-Sat 5:30-11pm; Sun 5:30-9pm; Closed Mon-Tue\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Kiraku-Restaurant/112425408849689\" target=\"_blank\" rel=\"noopener\">Kiraku Restaurant\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[slideshow ids=\"90082,90083,90084,90085,90086,90087,90088,90089,90090,90091,90092,90093,90094,90095,90096,90097,90098,90099\" exclude=\"89925,89924,89926,89932,89930,89929,89928,89927,90008,90009,90010,90011,90030,90015,90016,90017,90018,90019,90020,90021,90022,90023,90024,90025,90026,90027,90028,90013,90012,90014,90029,90124,90125,90126,90127,90128,90129,90130,90131,90132,90133,90134,90135,90136,90137,90138,90139,90140,90141,90142,90143,90144,90145,90146,90186,90173,90174,90175,90176,90178,90180,90182,90181,90184,90185,90183,90179,90191,90192,90197,90201,90202,90194,90195,90196,90198,90199,90200,90193,90203,90204,90225,90226,90227,90228,90229,90230,90231,90235,90238,90232,90236,90233,90237,90234,90239,90240,90283,90284,90285,90286,90287,90288,90289,90290,90291,90292,90293,90294,90295,90296,90297,90298\"]\u003c/p>\n\u003cp>Ippuku, a \u003ca href=\"http://www.michelintravel.com/selections/2015-san-francisco-michelin-selections/\" target=\"_blank\" rel=\"noopener\">Michelin Gourmand Bib-restaurant\u003c/a> expertly overseen by chef Christian Geideman, is worth the hour-long wait you might face if you don't make a reservation. Hungry customers crowd the entrance as they bide their time, hovering by the bar or squeezing in together on wooden benches. There's cocktails, beer, whiskey and \u003cem>sake\u003c/em> that will appeal to a wide range of tastes and budgets from under $10 to upwards of $300. If you're lucky, you'll score one of the traditional \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Tatami\" target=\"_blank\" rel=\"noopener\">tatami\u003c/a>\u003c/em> mat-lined rooms with low tables, or \u003cem>zashiki\u003c/em>, with a sunken floor -- be sure to remove your shoes before you slide onto the cushions. The menu is organized by the suggested sequence you should order your food; after the complimentary dish of raw cabbage with mayonnaise dressing, the \u003cem>jidori gyoza\u003c/em> (housemade pan-fried chicken dumplings) chicken \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Karaage\" target=\"_blank\" rel=\"noopener\">karage\u003c/a>\u003c/em> and \u003cem>dashi maki\u003c/em>, or sweet egg omelette, are mouthwatering starters for your meal. If you're uncertain which of the \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Yakitori\" target=\"_blank\" rel=\"noopener\">yakitori\u003c/a>\u003c/em>, or skewered meats and vegetables, you should order, defer to the chef's choice: \u003cem>omakase gushi\u003c/em>. Then move onto their signature dishes, such as the creamy, bechamel sauced-Dungeness crab croquettes, the sublime \u003cem>uni-pon\u003c/em>, or sea urchin with \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Ponzu\" target=\"_blank\" rel=\"noopener\">ponzu\u003c/a>\u003c/em> sauce, \u003cem>ikasumi chahan\u003c/em> (squid ink fried rice) and \u003cem>yaki onigiri\u003c/em> (grilled rice balls). They also serve \u003ca href=\"http://www.dailycal.org/2013/09/19/soba-noodles-at-ippuku/\" target=\"_blank\" rel=\"noopener\">housemade soba\u003c/a> on Monday and Tuesday evenings from 5-10PM.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.ippukuberkeley.com/\" target=\"_blank\" rel=\"noopener\">Ippuku\u003c/a>\u003c/strong>\u003cbr>\n2130 Center St. [\u003ca href=\"https://goo.gl/maps/dkQdi\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 665-1969\u003cbr>\nHours: Wed-Thu, Sun 5-10pm; Fri-Sat 5-11pm\u003cbr>\nPrice range: $$$$ (Entrees more than $25)\u003c/p>\n\u003cp>[slideshow ids=\"89925,89924,89926,89932,89930,89929,89928,89927\" exclude=\"90008,90009,90010,90011,90030,90015,90016,90017,90018,90019,90020,90021,90022,90023,90024,90025,90026,90027,90028,90013,90012,90014,90029,90082,90083,90084,90085,90086,90087,90088,90089,90090,90091,90092,90093,90094,90095,90096,90097,90098,90099,90124,90125,90126,90127,90128,90129,90130,90131,90132,90133,90134,90135,90136,90137,90138,90139,90140,90141,90142,90143,90144,90145,90146,90186,90173,90174,90175,90176,90178,90180,90182,90181,90184,90185,90183,90179,90191,90192,90197,90201,90202,90194,90195,90196,90198,90199,90200,90193,90203,90204,90225,90226,90227,90228,90229,90230,90231,90235,90238,90232,90236,90233,90237,90234,90239,90240,90283,90284,90285,90286,90287,90288,90289,90290,90291,90292,90293,90294,90295,90296,90297,90298\"]\u003c/p>\n\u003cp>Chef-owner Chikara Ono recently relocated his homey B-Dama \u003cem>izakaya\u003c/em> from Piedmont Avenue to roomier digs in downtown Oakland's Swan's Market (and renamed it AS B-Dama using the initials of two of his chefs.) There's plenty of communal seating in the shared space (\u003ca href=\"http://www.cosechacafe.com/\" target=\"_blank\" rel=\"noopener\">Cosecha\u003c/a> and Taylor's Sausage are neighbors) either at wooden tables or at the counter. Although their previous offerings have been pared down, there's still quite a few of the familiar favorites included on its revamped menus; be sure to check out the bulletin board that announces rotating daily specials. The lunch menu features \u003cem>bento\u003c/em>-style sets and \u003cem>sushi\u003c/em> rolls, while there's more elegant entrees for dinner like fresh \u003cem>sashimi\u003c/em> platters and broiled fish. Their substantial portions are perfect for sharing between 3-4 diners and, of course, there's a number of \u003cem>sake\u003c/em> and beer options to choose from to wash down your chicken \u003cem>karage\u003c/em> or \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Agedashi_tofu\" target=\"_blank\" rel=\"noopener\">agedashi\u003cbr>\ntofu\u003c/a>\u003c/em>.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.asbdama.com/\" target=\"_blank\" rel=\"noopener\">AS B-Dama\u003c/a>\u003c/strong>\u003cbr>\nSwan's Market, 907 Washington St. [\u003ca href=\"https://goo.gl/maps/dUXlu\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 251-1113\u003cbr>\nHours: 11:30am-2pm; 5:30-10pm; Closed Sunday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/asbdama\" target=\"_blank\" rel=\"noopener\">AS B-Dama\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[slideshow ids=\"90283,90284,90285,90286,90287,90288,90289,90290,90291,90292,90293,90294,90295,90296,90297,90298\" exclude=\"89925,89924,89926,89932,89930,89929,89928,89927,90082,90083,90084,90085,90086,90087,90088,90089,90090,90091,90092,90093,90094,90095,90096,90097,90098,90099,90124,90125,90126,90127,90128,90129,90130,90131,90132,90133,90134,90135,90136,90137,90138,90139,90140,90141,90142,90143,90144,90145,90146,90008,90009,90010,90011,90030,90015,90016,90017,90018,90019,90020,90021,90022,90023,90024,90025,90026,90027,90028,90013,90012,90014,90029,90191,90192,90197,90201,90202,90194,90195,90196,90198,90199,90200,90193,90203,90204,90186,90173,90174,90175,90176,90178,90180,90182,90181,90184,90185,90183,90179,90225,90226,90227,90228,90229,90230,90231,90235,90238,90232,90236,90233,90237,90234,90239,90240\"]\u003c/p>\n\u003cp>A perennial favorite of Berkeley residents for over 15 years -- the evening crowds frequently lined up for a table are a testament to its revered status -- Kirala serves up marvelous \u003cem>sushi\u003c/em> and other traditional Japanese dishes. As you can only order items from its sizable list of \u003cem>yakitori\u003c/em> at night, try and sit front and center to the \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Robatayaki\" target=\"_blank\" rel=\"noopener\">robatayaki\u003c/a>\u003c/em> setup so you can get your skewers piping hot off the grill. Ground chicken wrapped in \u003cem>shiso\u003c/em> leaves, a juicy lamb chop , ground chicken stuffed in bell peppers, grilled mackerel and salmon are absolutely delectable, while the grilled \u003cem>shishito\u003c/em> (Japanese bell peppers) topped with shredded dried \u003cem>bonito\u003c/em> flakes will give you a subtly spicy kick. For raw dishes, the ocean trout \u003cem>sushi\u003c/em>, as well as the eel and avocado roll are superb, and the \u003cem>ikura\u003c/em> (salmon roe) \u003cem>sushi\u003c/em> and \u003cem>uni\u003c/em> (sea urchin) will appeal to more adventurous palates. If you sit at the bar, chat up the bartender and have him recommend you some beer, \u003cem>sake\u003c/em> or \u003cem>sake\u003c/em> cocktails off of their prodigious menu; the \u003cem>Tedorigawa \"Yamahai Junmai\"\u003c/em> is crisp and dry. Two other items of note are their seafood \u003cem>gyoza\u003c/em> and \u003cem>kaki\u003c/em>, or fried oysters. They also host a to-go spot within \u003ca href=\"http://www.kiralaberkeley.com/kiralatogo/kiralatogo.htm\" target=\"_blank\" rel=\"noopener\">Epicurious Garden\u003c/a> for bento boxes, \u003cem>sushi\u003c/em> and other quick meals. And learn more about Kirala in this previous episode of \u003ca href=\"http://blogs.kqed.org/checkplease/2008/10/31/kirala-reviews/\" target=\"_blank\" rel=\"noopener\">Check, Please.\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.kiralaberkeley.com/\" target=\"_blank\" rel=\"noopener\">Kirala\u003c/a>\u003c/strong>\u003cbr>\n2100 Ward St. [\u003ca href=\"http://www.kiralaberkeley.com/\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94705\u003cbr>\nPh: (510) 549-3486\u003cbr>\nHours: Lunch: Mon-Fri 11:30am-2pm; Dinner: Tue-Thu 5-9:30pm; Fri-Sat 5-10pm; Sun 5-9:30pm\u003cbr>\nPrice range: $$$ Entrees ($18-$24)\u003c/p>\n\u003cp>[slideshow ids=\"90191,90192,90197,90201,90202,90194,90195,90196,90198,90199,90200,90193,90203,90204\" exclude=\"89925,89924,89926,89932,89930,89929,89928,89927,90082,90083,90084,90085,90086,90087,90088,90089,90090,90091,90092,90093,90094,90095,90096,90097,90098,90099,90124,90125,90126,90127,90128,90129,90130,90131,90132,90133,90134,90135,90136,90137,90138,90139,90140,90141,90142,90143,90144,90145,90146,90008,90009,90010,90011,90030,90015,90016,90017,90018,90019,90020,90021,90022,90023,90024,90025,90026,90027,90028,90013,90012,90014,90029,90186,90173,90174,90175,90176,90178,90180,90182,90181,90184,90185,90183,90179,90225,90226,90227,90228,90229,90230,90231,90235,90238,90232,90236,90233,90237,90234,90239,90240,90283,90284,90285,90286,90287,90288,90289,90290,90291,90292,90293,90294,90295,90296,90297,90298\"]\u003c/p>\n\u003cp>A pop-up restaurant located inside \u003ca href=\"https://www.facebook.com/pages/Garden-House/111522842221364\" target=\"_blank\" rel=\"noopener\">Garden House\u003c/a> 4 nights a week, Abura-Ya is a collaboration between Adachi Hiroyuki, Angelo Hernandez, and Rodrigo de la Reza that specializes in Japanese fried chicken (read more about their business from \u003ca href=\"http://www.eastbayexpress.com/WhatTheFork/archives/2014/06/26/pop-up-alert-abura-ya-brings-japanese-fried-chicken-to-downtown-oakland\" target=\"_blank\" rel=\"noopener\">East Bay Express\u003c/a>). While there's no alcohol served yet, they cook up a variety of dishes that would be right at home in an \u003cem>izakaya\u003c/em> setting. With a cornstarch marinade and seasoned with \u003cem>\u003ca href=\"http://www.saveur.com/article/kitchen/shio-koji\" target=\"_blank\" rel=\"noopener\">shio koji\u003c/a>\u003c/em> and pepper (but with no added corn syrup or sugar), their all-natural, boneless chunks of fried chicken thighs are prepared with an assortment of flavors, such as curry, Japanese BBQ or agave ginger teriyaki. Prices vary depending on portion size and orders are served with sliced raw cabbage and miso ranch dressing. Check their handwritten menu board for other savory items to sample; one evening featured \u003cem>tako poke\u003c/em> carpaccio, or sliced boiled octopus, lemon jalapeño salt and sesame oil; vegetarian \u003cem>okonomiyaki\u003c/em>, sans the usual seafood but topped with mayonnaise, \u003cem>tonkatsu sauce\u003c/em> and sprouts; raw sesame kale salad with sesame \u003cem>ponzu\u003c/em> dressing; roasted beets crostini with avocado, miso ranch dressing, lemon jalapeño salt, sprouts and Parmesan cheese on toast. It's cash only, so be sure to hit the ATM before you go.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.facebook.com/aburayafriedchicken\" target=\"_blank\" rel=\"noopener\">Abura-Ya\u003c/a>\u003c/strong>\u003cbr>\n380 15th St. [\u003ca href=\"https://goo.gl/maps/y7W9o\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nOakland, CA 94612\u003cbr>\nPh: (510) 835-9515\u003cbr>\nHours: Wed-Sat 6-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/aburayafriedchicken\" target=\"_blank\" rel=\"noopener\">Abura-Ya\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/aburayaoakland\" target=\"_blank\" rel=\"noopener\">@ABURAYAOAKLAND\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[slideshow ids=\"90186,90173,90174,90175,90176,90178,90180,90182,90181,90184,90185,90183,90179\" exclude=\"89925,89924,89926,89932,89930,89929,89928,89927,90082,90083,90084,90085,90086,90087,90088,90089,90090,90091,90092,90093,90094,90095,90096,90097,90098,90099,90124,90125,90126,90127,90128,90129,90130,90131,90132,90133,90134,90135,90136,90137,90138,90139,90140,90141,90142,90143,90144,90145,90146,90008,90009,90010,90011,90030,90015,90016,90017,90018,90019,90020,90021,90022,90023,90024,90025,90026,90027,90028,90013,90012,90014,90029,90191,90192,90197,90201,90202,90194,90195,90196,90198,90199,90200,90193,90203,90204,90225,90226,90227,90228,90229,90230,90231,90235,90238,90232,90236,90233,90237,90234,90239,90240,90283,90284,90285,90286,90287,90288,90289,90290,90291,90292,90293,90294,90295,90296,90297,90298\"]\u003c/p>\n\u003cp>Situated on the main drag of downtown Walnut Creek in a former meat market, Sasa's rustic contemporary interior has a long bar, high tables, a cozy, window-facing lounge and a quiet, heated outdoor patio for patrons to enjoy their Japanese-style tapas. Also open for lunch, this Michelin Guide-recommended restaurant's daytime menu has many of the same California-fusion items served in the evening. Try the steamed spinach with chilled sesame dressing and bonito flakes, or \u003cem>moromi\u003c/em>, a glass of crunchy, raw vegetables accompanied by a barley miso dip. Highlights include \u003cem>sashimi omakase\u003c/em>, chicken meatballs seasoned with a ginger-soy glaze and sesame seeds, salmon \u003cem>yakitori\u003c/em> with sea salt, lemon and sancho pepper and \u003cem>tempura\u003c/em> shrimp lettuce wraps with walnuts, black sesame seeds, miso aioli. \"\u003cem>Izakaya\u003c/em> Tuesdays\" (from 4PM until closing) and \"Wine Wednesdays\" offer specials on select dishes and drinks. Check \u003ca href=\"http://sasawc.com/wp-content/uploads/menus/Libations.pdf\" target=\"_blank\" rel=\"noopener\">online\u003c/a> to learn more about their \u003cem>sake\u003c/em>, cocktail and alcohol menu.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://sasawc.com/\" target=\"_blank\" rel=\"noopener\">Sasa\u003c/a>\u003c/strong>\u003cbr>\n1432 N. Main St. [\u003ca href=\"https://goo.gl/maps/44PtC\" target=\"_blank\" rel=\"noopener\">map\u003c/a>]\u003cbr>\nWalnut Creek, CA 94596\u003cbr>\nPh: (925) 210-0188\u003cbr>\nHours: Mon 11:30am-9pm; Tue-Thu 11:30am-10pm; Fri-Sat 11:30am-10:30pm; Sun 12-9pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/sasawalnutcreek?fref=nf\" target=\"_blank\" rel=\"noopener\">Sasa Walnut Creek\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/Sasa_Restaurant\" target=\"_blank\" rel=\"noopener\">@Sasa_Restaurant\u003c/a>\u003cbr>\nPrice range: $$$$ (Entrees more than $25)\u003c/p>\n\u003cp>[slideshow ids=\"90225,90226,90227,90228,90229,90230,90231,90235,90238,90232,90236,90233,90237,90234,90239,90240\" exclude=\"89925,89924,89926,89932,89930,89929,89928,89927,90082,90083,90084,90085,90086,90087,90088,90089,90090,90091,90092,90093,90094,90095,90096,90097,90098,90099,90124,90125,90126,90127,90128,90129,90130,90131,90132,90133,90134,90135,90136,90137,90138,90139,90140,90141,90142,90143,90144,90145,90146,90008,90009,90010,90011,90030,90015,90016,90017,90018,90019,90020,90021,90022,90023,90024,90025,90026,90027,90028,90013,90012,90014,90029,90191,90192,90197,90201,90202,90194,90195,90196,90198,90199,90200,90193,90203,90204,90186,90173,90174,90175,90176,90178,90180,90182,90181,90184,90185,90183,90179,90283,90284,90285,90286,90287,90288,90289,90290,90291,90292,90293,90294,90295,90296,90297,90298\"]\u003c/p>\n\u003cp>Located in the Dublin Ulferts Center as \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/01/27/5-bites-delightful-bay-area-dim-sum/\" target=\"_blank\" rel=\"noopener\">Koi Palace's Dublin outposts\u003c/a>, Yakitori West opened in July in the space formerly occupied by Yakitori Hiroshi. There's no bar, so customers sit either at wooden tables or one of the few traditional \u003cem>zashiki\u003c/em> tables with recessed floors. The restaurant's best dishes are their solid \u003cem>sashimi\u003c/em> and fish offerings: \u003cem>hamachi carpaccio\u003c/em> in a \u003cem>yuzu\u003c/em> sauce; \u003cem>hirame\u003c/em> or halibut; \u003cem>ankimo\u003c/em> (monk fish liver); sea bass \u003cem>misoyaki\u003c/em>, or grilled wild Chilean sea bass with soybean paste. (Although on a recent visit, the \u003cem>maguro\u003c/em> steak, or grilled tuna belly, was a tad overdone.) Fried bites like their pork \u003cem>gyoza\u003c/em> dumplings, soft shell crab and \u003cem>yaki onigiri\u003c/em> with bits of seaweed and salmon go well with a carafe of their house hot or cold \u003cem>sake\u003c/em>. You can order individual \u003cem>yakitori\u003c/em> skewers or dig into a chef's \u003cem>omakase\u003c/em> sampler. They also sell a small range of beer, wine and \u003cem>sake\u003c/em> and have a short list of desserts, including green tea ice cream.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/yakitori-west-dublin\" target=\"_blank\" rel=\"noopener\">Yakitori West\u003c/a>\u003c/strong>\u003cbr>\n4288 Dublin Blvd., Ste. 109, (Ulferts Center) [\u003ca href=\"https://goo.gl/maps/nnA3b\" target=\"_blank\" rel=\"noopener\">Map\u003c/a>]\u003cbr>\nDublin, CA 94608\u003cbr>\nPh: (925) 828-7765\u003cbr>\nHours: Tue-Thu and Sun 5-9:30pm; Fri-Sat 5-10pm\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "New Agriculture Policy Changes May Make it Easier to Start an Urban Farm in Oakland",
"title": "New Agriculture Policy Changes May Make it Easier to Start an Urban Farm in Oakland",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_89691\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Potential-new-zoning-regulations-will-make-it-easier-to-start-an-urban-farm-in-Oakland.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Potential-new-zoning-regulations-will-make-it-easier-to-start-an-urban-farm-in-Oakland.jpg\" alt=\"Potential new zoning regulations will make it easier to start an urban farm in Oakland. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-89691\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Potential new zoning regulations will make it easier to start an urban farm in Oakland. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>It’s a foggy fall day at West Oakland’s \u003ca href=\"http://www.cityslickerfarms.org/\" target=\"_blank\">City Slicker Farms\u003c/a> in Union Plaza Park, but by looking at the lush and green garden boxes full of basil, Swiss chard, and collard greens it’s hard to believe the growing season is almost over. While volunteers are planting root vegetables for the winter and picking the last of the green tomatoes, some food policy advocates are trying to harvest change in Oakland’s City Council. \u003c/p>\n\u003cfigure id=\"attachment_89683\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/A-bountiful-bunch-of-basil-at-City-Slicker-Farms.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/A-bountiful-bunch-of-basil-at-City-Slicker-Farms.jpg\" alt=\"A bountiful bunch of basil at City Slicker Farms. Photo: Angela Johnston\" width=\"1000\" height=\"1503\" class=\"size-full wp-image-89683\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A bountiful bunch of basil at City Slicker Farms. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_89689\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Joseph-Davis-Ellie-Gertler-and-Haider-Zafar-tend-the-garden-beds-at-City-Slicker-Farms.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Joseph-Davis-Ellie-Gertler-and-Haider-Zafar-tend-the-garden-beds-at-City-Slicker-Farms.jpg\" alt=\"Joseph Davis, Ellie Gertler and Haider Zafar tend the garden beds at City Slicker Farms. Credit: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-89689\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Joseph Davis, Ellie Gertler and Haider Zafar tend the garden beds at City Slicker Farms. Credit: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Last week, Oakland City Council first considered \u003ca href=\"http://www2.oaklandnet.com/w/oak049146\" target=\"_blank\">amendments\u003c/a> to the city’s zoning policies that would make it easier and cheaper to start urban farms and gardens in Oakland. The first vote passed unanimously, and on November 18, there will be final vote for these changes at the council meeting. Food policy activists and urban farming supporters are confident this vote will also be successful. \u003c/p>\n\u003cp>With some exceptions, like farms that include chickens or other livestock, these new regulations would remove the expensive and burdensome permit process from community gardens and farms in Oakland. Previously it could cost up to $3,000 to apply for a Conditional Use Permit (CUP), a process that could take several months without the guarantee of approval. The proposed changes would designate agriculture activities like growing and selling fruits, vegetables, and herbs; and keeping up to three beehives, as a right. It would also change the definition of a community garden from land cultivated by “more than one” to “one or more” persons. \u003c/p>\n\u003cblockquote>\u003cp>“If you're just starting a farm, or basically or really just interested in growing your own food, to have that barrier immediately of a permit is such a stopping point,” says Ariel Dekovic, the interim executive director of City Slicker Farms. “ It really says as a city, ‘Oakland doesn't value people’s rights to grow their own food.’ So from our perspective and from our experience this is so important because it really just opens up that right.”\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_89685\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Ariel-Dekovic-the-interim-Executive-Director-for-City-Slicker-Farms.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Ariel-Dekovic-the-interim-Executive-Director-for-City-Slicker-Farms.jpg\" alt=\"Ariel Dekovic - the interim executive director for City Slicker Farms. Photo: Angela Johnston\" width=\"1000\" height=\"665\" class=\"size-full wp-image-89685\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ariel Dekovic - the interim executive director for City Slicker Farms. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>City Slicker Farms has been around since 2001 and already has CUPs for the 12 chickens they raise on site, but Dekovic says founder Willow Rosenthal probably faced barriers similar to the ones these new amendments are trying to get rid of. \u003c/p>\n\u003cblockquote>\u003cp>“She saw the total lack of access to any kind of healthy fresh food in West Oakland. There just were no grocery stores, no place where you could get affordable healthy food easily,” Dekovic says. “That lack of access combined with a deep history in the neighborhood of residents who either had family members, family knowledge, or interest in growing their own food was the catalyst for City Slicker Farms.”\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_89686\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/City-Slicker-Farms-in-West-Oakland-is-one-of-the-few-places-in-the-neighborhood-to-get-fresh-healthy-produce.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/City-Slicker-Farms-in-West-Oakland-is-one-of-the-few-places-in-the-neighborhood-to-get-fresh-healthy-produce.jpg\" alt=\"City Slicker Farms in West Oakland is one of the few places in the neighborhood to get fresh, healthy produce. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-89686\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">City Slicker Farms in West Oakland is one of the few places in the neighborhood to get fresh, healthy produce. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Aside from the community markets City Slicker Farms holds every Saturday, it still is very difficult to access fresh, healthy food in West Oakland. The nearest supermarket is the Pak N Save in Emeryville, and other local grocery stores can take a 45-minute bus ride to reach. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Other organizations have begun responding to this lack of access, and West Oakland is becoming a hub for community farming. For the past few years, an organization called the \u003ca href=\"http://peoplescommunitymarket.com/\" target=\"_blank\">People’s Community Market\u003c/a> has been \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/04/02/coming-soon-a-supermarket-in-west-oakland/\" target=\"_blank\">working to build\u003c/a> a full-service supermarket in West Oakland. The Oakland Unified School district is also working to create a \u003ca href=\"http://www.ousd.k12.ca.us/cms/lib07/CA01001176/Centricity/Domain/118/OUSD_CentralKitchen_ConceptPaper.pdf\" target=\"_blank\">central kitchen\u003c/a> with an attached urban farm and education center.\u003c/p>\n\u003cfigure id=\"attachment_89690\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Murals-painted-by-the-community-in-response-to-recent-vandalism-at-the-farm.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Murals-painted-by-the-community-in-response-to-recent-vandalism-at-the-farm.jpg\" alt=\"Murals painted by the community in response to recent vandalism at the farm. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-89690\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Murals painted by the community in response to recent vandalism at the farm. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>However, in the meantime Dekovic says it needs to be easy for as many people as possible to start growing their own food.\u003c/p>\n\u003cblockquote>\u003cp>“If you look at the report it mentions a goal that Oakland has about supporting community gardens that are multi-generational, multiethnic and welcoming to all. And this is the first step. If you are making it a right for people to be able to do this, this is really the first step to embracing that truly.”\u003c/p>\u003c/blockquote>\n\u003cp>Esperanza Pallana, the director of the \u003ca href=\"http://oaklandfood.org/\" target=\"_blank\">Oakland Food Policy Council\u003c/a> (OFPC), agrees. \u003c/p>\n\u003cblockquote>\u003cp>\"To acknowledge the right to grow our own food is particularly profound because the United States does not view food as a basic human right. It would be a significant statement for our city to not only view food as a basic right, but that growing it ourselves is a right. I hope Oakland can set an example for national food policy,” she says.\u003c/p>\u003c/blockquote>\n\u003cp>For the past four years Pallana and the OFPC have been working to form changes like the ones that will be decided on November 18. \u003c/p>\n\u003cp>“I think this policy is also important because the rate of hunger in Alameda County is \u003ca href=\"http://www.acgov.org/news/pressreleases/pr2014-05-05CalFreshAwareness.pdf\" target=\"_blank\">higher than ever\u003c/a>, Pallana adds. \"We have a climate than enables year round production of food crops. There is no reason why we can’t be growing our own way out of dependency on a food system than doesn’t serve us.\"\u003c/p>\n\u003cp>Both Dekovic and Pallana agree that if and when these amendments pass, the work of the urban farming and food policy advocate isn’t over, it’s only the first step in an ongoing discussion. Dekovic says she would eventually like to see Oakland make the permitting process easier for urban farmers to raise livestock.\u003c/p>\n\u003cblockquote>\u003cp>“Chickens are a pretty natural part of a produce farm, there’s a lot of beneficial systems going on there and so right now there are barriers to that.”\u003c/p>\u003c/blockquote>\n\u003cp>Land security is another huge issue. Dekovic worries about not being able to control the fate of farm space, which takes a lot of investment.\u003c/p>\n\u003cfigure id=\"attachment_89688\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Fresh-green-beans-on-the-vine-at-City-Slicker-Farms.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Fresh-green-beans-on-the-vine-at-City-Slicker-Farms.jpg\" alt=\"Fresh green beans on the vine at City Slicker Farms. Photo: Angela Johnston\" width=\"500\" class=\"size-full wp-image-89688\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fresh green beans on the vine at City Slicker Farms. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_89684\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/A-row-of-collard-greens-almost-ready-for-harvest-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/A-row-of-collard-greens-almost-ready-for-harvest-.jpg\" alt=\"A row of collard greens almost ready for harvest. Photo: Angela Johnston\" width=\"500\" class=\"size-full wp-image-89684\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A row of collard greens almost ready for harvest. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>“How do we protect, enable and empower the residents who want to just have smaller scale community gardens?” One example, she says, is borrowing San Francisco’s idea for giving \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/09/09/tax-breaks-may-turn-san-franciscos-vacant-lots-into-urban-farms/\" target=\"_blank\">tax breaks\u003c/a> to people who open up their land to urban farming.\u003c/p>\n\u003cp>Even more, there’s a larger discussion that needs to take place about the role of urban farms and community gardens in areas where \u003ca href=\"http://www.newyorker.com/business/currency/gentrification-and-the-urban-garden\" target=\"_blank\">gentrification\u003c/a> is changing the character of neighborhoods and creating tension between longtime residents and newcomers.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Urban farming isn't new, Dekovic says. “My grandmother moved to the Richmond District in the 1950s from the Philippines, had a giant backyard and was growing her food there.”\u003c/p>\n\u003cblockquote>\u003cp>“Our mission is really to empower residents of West Oakland typically who have lived here a long time and have been doing this for a long time, but when realtors advertise the urban garden as something that it's not, something hip and fashionable, something designed to sell property and rack up home prices, it raises some interesting questions.”\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_89687\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Ellie-Gertler-and-Haider-Zafar-plant-carrot-seeds.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Ellie-Gertler-and-Haider-Zafar-plant-carrot-seeds.jpg\" alt=\"Ellie Gertler and Haider Zafar plant carrot seeds. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-89687\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ellie Gertler and Haider Zafar plant carrot seeds. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Growing and selling your own kale and green tomatoes in Oakland may get a lot easier in the next few months. Next week the Oakland City Council will have a final vote on amendments to its agricultural zoning policy that will remove costly barriers to starting an urban farm.",
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"description": "Growing and selling your own kale and green tomatoes in Oakland may get a lot easier in the next few months. Next week the Oakland City Council will have a final vote on amendments to its agricultural zoning policy that will remove costly barriers to starting an urban farm.",
"title": "New Agriculture Policy Changes May Make it Easier to Start an Urban Farm in Oakland | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_89691\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Potential-new-zoning-regulations-will-make-it-easier-to-start-an-urban-farm-in-Oakland.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Potential-new-zoning-regulations-will-make-it-easier-to-start-an-urban-farm-in-Oakland.jpg\" alt=\"Potential new zoning regulations will make it easier to start an urban farm in Oakland. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-89691\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Potential new zoning regulations will make it easier to start an urban farm in Oakland. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>It’s a foggy fall day at West Oakland’s \u003ca href=\"http://www.cityslickerfarms.org/\" target=\"_blank\">City Slicker Farms\u003c/a> in Union Plaza Park, but by looking at the lush and green garden boxes full of basil, Swiss chard, and collard greens it’s hard to believe the growing season is almost over. While volunteers are planting root vegetables for the winter and picking the last of the green tomatoes, some food policy advocates are trying to harvest change in Oakland’s City Council. \u003c/p>\n\u003cfigure id=\"attachment_89683\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/A-bountiful-bunch-of-basil-at-City-Slicker-Farms.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/A-bountiful-bunch-of-basil-at-City-Slicker-Farms.jpg\" alt=\"A bountiful bunch of basil at City Slicker Farms. Photo: Angela Johnston\" width=\"1000\" height=\"1503\" class=\"size-full wp-image-89683\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A bountiful bunch of basil at City Slicker Farms. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_89689\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Joseph-Davis-Ellie-Gertler-and-Haider-Zafar-tend-the-garden-beds-at-City-Slicker-Farms.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Joseph-Davis-Ellie-Gertler-and-Haider-Zafar-tend-the-garden-beds-at-City-Slicker-Farms.jpg\" alt=\"Joseph Davis, Ellie Gertler and Haider Zafar tend the garden beds at City Slicker Farms. Credit: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-89689\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Joseph Davis, Ellie Gertler and Haider Zafar tend the garden beds at City Slicker Farms. Credit: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Last week, Oakland City Council first considered \u003ca href=\"http://www2.oaklandnet.com/w/oak049146\" target=\"_blank\">amendments\u003c/a> to the city’s zoning policies that would make it easier and cheaper to start urban farms and gardens in Oakland. The first vote passed unanimously, and on November 18, there will be final vote for these changes at the council meeting. Food policy activists and urban farming supporters are confident this vote will also be successful. \u003c/p>\n\u003cp>With some exceptions, like farms that include chickens or other livestock, these new regulations would remove the expensive and burdensome permit process from community gardens and farms in Oakland. Previously it could cost up to $3,000 to apply for a Conditional Use Permit (CUP), a process that could take several months without the guarantee of approval. The proposed changes would designate agriculture activities like growing and selling fruits, vegetables, and herbs; and keeping up to three beehives, as a right. It would also change the definition of a community garden from land cultivated by “more than one” to “one or more” persons. \u003c/p>\n\u003cblockquote>\u003cp>“If you're just starting a farm, or basically or really just interested in growing your own food, to have that barrier immediately of a permit is such a stopping point,” says Ariel Dekovic, the interim executive director of City Slicker Farms. “ It really says as a city, ‘Oakland doesn't value people’s rights to grow their own food.’ So from our perspective and from our experience this is so important because it really just opens up that right.”\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_89685\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Ariel-Dekovic-the-interim-Executive-Director-for-City-Slicker-Farms.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Ariel-Dekovic-the-interim-Executive-Director-for-City-Slicker-Farms.jpg\" alt=\"Ariel Dekovic - the interim executive director for City Slicker Farms. Photo: Angela Johnston\" width=\"1000\" height=\"665\" class=\"size-full wp-image-89685\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ariel Dekovic - the interim executive director for City Slicker Farms. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>City Slicker Farms has been around since 2001 and already has CUPs for the 12 chickens they raise on site, but Dekovic says founder Willow Rosenthal probably faced barriers similar to the ones these new amendments are trying to get rid of. \u003c/p>\n\u003cblockquote>\u003cp>“She saw the total lack of access to any kind of healthy fresh food in West Oakland. There just were no grocery stores, no place where you could get affordable healthy food easily,” Dekovic says. “That lack of access combined with a deep history in the neighborhood of residents who either had family members, family knowledge, or interest in growing their own food was the catalyst for City Slicker Farms.”\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_89686\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/City-Slicker-Farms-in-West-Oakland-is-one-of-the-few-places-in-the-neighborhood-to-get-fresh-healthy-produce.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/City-Slicker-Farms-in-West-Oakland-is-one-of-the-few-places-in-the-neighborhood-to-get-fresh-healthy-produce.jpg\" alt=\"City Slicker Farms in West Oakland is one of the few places in the neighborhood to get fresh, healthy produce. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-89686\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">City Slicker Farms in West Oakland is one of the few places in the neighborhood to get fresh, healthy produce. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>Aside from the community markets City Slicker Farms holds every Saturday, it still is very difficult to access fresh, healthy food in West Oakland. The nearest supermarket is the Pak N Save in Emeryville, and other local grocery stores can take a 45-minute bus ride to reach. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Other organizations have begun responding to this lack of access, and West Oakland is becoming a hub for community farming. For the past few years, an organization called the \u003ca href=\"http://peoplescommunitymarket.com/\" target=\"_blank\">People’s Community Market\u003c/a> has been \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/04/02/coming-soon-a-supermarket-in-west-oakland/\" target=\"_blank\">working to build\u003c/a> a full-service supermarket in West Oakland. The Oakland Unified School district is also working to create a \u003ca href=\"http://www.ousd.k12.ca.us/cms/lib07/CA01001176/Centricity/Domain/118/OUSD_CentralKitchen_ConceptPaper.pdf\" target=\"_blank\">central kitchen\u003c/a> with an attached urban farm and education center.\u003c/p>\n\u003cfigure id=\"attachment_89690\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Murals-painted-by-the-community-in-response-to-recent-vandalism-at-the-farm.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Murals-painted-by-the-community-in-response-to-recent-vandalism-at-the-farm.jpg\" alt=\"Murals painted by the community in response to recent vandalism at the farm. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-89690\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Murals painted by the community in response to recent vandalism at the farm. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>However, in the meantime Dekovic says it needs to be easy for as many people as possible to start growing their own food.\u003c/p>\n\u003cblockquote>\u003cp>“If you look at the report it mentions a goal that Oakland has about supporting community gardens that are multi-generational, multiethnic and welcoming to all. And this is the first step. If you are making it a right for people to be able to do this, this is really the first step to embracing that truly.”\u003c/p>\u003c/blockquote>\n\u003cp>Esperanza Pallana, the director of the \u003ca href=\"http://oaklandfood.org/\" target=\"_blank\">Oakland Food Policy Council\u003c/a> (OFPC), agrees. \u003c/p>\n\u003cblockquote>\u003cp>\"To acknowledge the right to grow our own food is particularly profound because the United States does not view food as a basic human right. It would be a significant statement for our city to not only view food as a basic right, but that growing it ourselves is a right. I hope Oakland can set an example for national food policy,” she says.\u003c/p>\u003c/blockquote>\n\u003cp>For the past four years Pallana and the OFPC have been working to form changes like the ones that will be decided on November 18. \u003c/p>\n\u003cp>“I think this policy is also important because the rate of hunger in Alameda County is \u003ca href=\"http://www.acgov.org/news/pressreleases/pr2014-05-05CalFreshAwareness.pdf\" target=\"_blank\">higher than ever\u003c/a>, Pallana adds. \"We have a climate than enables year round production of food crops. There is no reason why we can’t be growing our own way out of dependency on a food system than doesn’t serve us.\"\u003c/p>\n\u003cp>Both Dekovic and Pallana agree that if and when these amendments pass, the work of the urban farming and food policy advocate isn’t over, it’s only the first step in an ongoing discussion. Dekovic says she would eventually like to see Oakland make the permitting process easier for urban farmers to raise livestock.\u003c/p>\n\u003cblockquote>\u003cp>“Chickens are a pretty natural part of a produce farm, there’s a lot of beneficial systems going on there and so right now there are barriers to that.”\u003c/p>\u003c/blockquote>\n\u003cp>Land security is another huge issue. Dekovic worries about not being able to control the fate of farm space, which takes a lot of investment.\u003c/p>\n\u003cfigure id=\"attachment_89688\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Fresh-green-beans-on-the-vine-at-City-Slicker-Farms.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Fresh-green-beans-on-the-vine-at-City-Slicker-Farms.jpg\" alt=\"Fresh green beans on the vine at City Slicker Farms. Photo: Angela Johnston\" width=\"500\" class=\"size-full wp-image-89688\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fresh green beans on the vine at City Slicker Farms. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_89684\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/A-row-of-collard-greens-almost-ready-for-harvest-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/A-row-of-collard-greens-almost-ready-for-harvest-.jpg\" alt=\"A row of collard greens almost ready for harvest. Photo: Angela Johnston\" width=\"500\" class=\"size-full wp-image-89684\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A row of collard greens almost ready for harvest. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\u003cp>“How do we protect, enable and empower the residents who want to just have smaller scale community gardens?” One example, she says, is borrowing San Francisco’s idea for giving \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/09/09/tax-breaks-may-turn-san-franciscos-vacant-lots-into-urban-farms/\" target=\"_blank\">tax breaks\u003c/a> to people who open up their land to urban farming.\u003c/p>\n\u003cp>Even more, there’s a larger discussion that needs to take place about the role of urban farms and community gardens in areas where \u003ca href=\"http://www.newyorker.com/business/currency/gentrification-and-the-urban-garden\" target=\"_blank\">gentrification\u003c/a> is changing the character of neighborhoods and creating tension between longtime residents and newcomers.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Urban farming isn't new, Dekovic says. “My grandmother moved to the Richmond District in the 1950s from the Philippines, had a giant backyard and was growing her food there.”\u003c/p>\n\u003cblockquote>\u003cp>“Our mission is really to empower residents of West Oakland typically who have lived here a long time and have been doing this for a long time, but when realtors advertise the urban garden as something that it's not, something hip and fashionable, something designed to sell property and rack up home prices, it raises some interesting questions.”\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_89687\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Ellie-Gertler-and-Haider-Zafar-plant-carrot-seeds.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/11/Ellie-Gertler-and-Haider-Zafar-plant-carrot-seeds.jpg\" alt=\"Ellie Gertler and Haider Zafar plant carrot seeds. Photo: Angela Johnston\" width=\"1000\" height=\"666\" class=\"size-full wp-image-89687\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ellie Gertler and Haider Zafar plant carrot seeds. Photo: Angela Johnston\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "5 Bites: Excellent Vegan Eats in Oakland",
"title": "5 Bites: Excellent Vegan Eats in Oakland",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_87458\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/mammas4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/mammas4.jpg\" alt=\"Californian Florentine\" width=\"1000\" height=\"563\" class=\"size-full wp-image-87458\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Californian Florentine from Two Mammas' Vegan Kitchen in Oakland.\u003c/figcaption>\u003c/figure>\n\u003cp>Need a break from BBQ, or prefer dining on dairy and meat-free cuisine? There's loads of wonderful options in the East Bay, with many restaurants that exclusively serve fine vegan fare in Oakland. Here's a selection of five of our favorites; let us know your top choices in the comments. \u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"87455,87456,87457,87459\"]\u003c/p>\n\u003cp>Just a few blocks down from Fruitvale BART resides the homey Two Mammas' Vegan Kitchen, run by the partners in life and business Jess and Jules Piovarcsik-Diliberto. Stop in for breakfast, lunch or weekend brunch prepared with local, seasonal and organic ingredients. Try the \"California Florentine\" with sautéed mushrooms, fresh tomato slices and avocado on English muffins dressed with a curry-infused vegan hollandaise sauce, or a savory crepe stuffed with sautéed spinach, tomato and almond \"ricotta\" cheese topped with an amazingly rich and creamy basil pesto. Entrees are served with a side salad that includes fresh fruit, nuts and 20-year aged balsamic vinaigrette or roasted potatoes topped with spicy cashew cheese. There's also fresh juices and smoothies made to order, such as the kale, almond, avocado and cocoa smoothie. For diners eschewing wheat, there's plenty of gluten-free options to choose from, as well as homemade pastries and ice cream, too. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.twomammasvegankitchen.com\" target=\"_blank\">Two Mammas’ Vegan Kitchen\u003c/a>\u003cbr>\n\u003c/strong>3700 E. 12th St. [\u003ca href=\"http://goo.gl/K3LMdr\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94601\u003cbr>\nPh: (510) 606-0596\u003cbr>\nHours: Everyday 10am-3pm, Closed Tuesday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TwoMammasVeganKitchen\" target=\"_blank\">Two Mammas Vegan Kitchen\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"84229,84243,84241,84242,84229,84231\"]\u003c/p>\n\u003cp>Spot the giant hot pink doughnut parked on the sidewalk on San Pablo Avenue near 60th Street, and you’ll find the entrance to Pepples Donut Farm. This bakery is one of those local gems that will make you skeptical that there's no butter, cream or other dairy-based ingredients used in their rich, decadent confections. And you’ll find no stale doughnuts here; all of their baked goods are prepared fresh daily from organic ingredients. If you’re in the mood for something more substantial, they serve up excellent lunches and weekend brunch, too. Try their breakfast burrito or a bowl of their homemade granola with fresh fruit and your choice of soy or hemp milk. You can also find their doughnuts at select locations in the Bay Area.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.pepplesdonuts.com\" target=\"_blank\">Pepples Donut Farm\u003c/a>\u003c/strong>\u003cbr>\n6037 San Pablo Ave. [\u003ca href=\"https://goo.gl/maps/fjOPD\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94608\u003cbr>\nPh: (510) 338-6319\u003cbr>\nHours: Everyday Mon-Fri 7:30am-3pm serving donuts & coffee; Lunch is 10am-2pm; Weekends 9am-3pm serving donuts and brunch until 2:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Pepples-Donuts/31322732286#/pages/Pepples-Donuts/31322732286\" target=\"_blank\">Pepples Donuts\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/vegan_donuts\" target=\"_blank\">@vegan_donuts\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"88436,88437,88438,88439,88440,88441,88442\"]\u003c/p>\n\u003cp>The organic, macrobiotic menu is no-frills at Shangri-La Vegan, a modest Tibetan restaurant located on the border of Emeryville and Oakland. You choose from their daily specials (posted \u003ca href=\"http://www.shangri-lavegan.com/\" target=\"_blank\">online on their website\u003c/a>) and basically decide how much you want to eat: full, moderate or simple portions (which is also spice / salt-free). But you'll be impressed by their flavorful food, such as the offerings on one moderate plate: steamed mixed brown rice; curried garbanzo beans with leeks and garlic; baked red beets and turnips, rutabaga and kabocha seasoned with garlic and dill; steamed kale and collard greens with a creamy shiitake mushroom garlic sauce; a mixed green salad dressed with pureed beets, basil, vinegar, tahini and agave syrup. There's also complimentary kukicha tea and filtered water for customers, an assortment of vegan desserts (go for the pies over the pastries, which can be a tad dry) and a small outdoor patio area out front if you'd like to dine outside.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.shangri-lavegan.com/\" target=\"_blank\">Shangri-La Vegan\u003c/a>\u003c/strong>\u003cbr>\n4001 Linden St. [\u003ca href=\"https://goo.gl/maps/0UZwH\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94608\u003cbr>\nPh: (510) 547-1842\u003cbr>\nHours: Everyday from 11am-3pm; 5:30pm-9pm\u003cbr>\nPrice range: Price range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"82961,82962,82963,82970,82964,82965,82967,82968,82969,82971\"]\u003c/p>\n\u003cp>While chef/owner Tamearra Dyson grew up in Louisiana, a state not known for its health-conscious cuisine, her mother raised Dyson and her siblings on a mostly vegetarian diet in an effort to impart the benefits of a meatless lifestyle to her children. Dyson's restaurant, Souley Vegan, is her take on classic Southern and soul food dishes made without refined sugars, artificial ingredients and other additives, and also serves local and organic produce when possible. Check the blackboard for their daily specials, like chicken-fried \"steak\" or deep-fried seitan, grilled onions and gravy with a baked potato, \"butter\" and asparagus. Portions are substantial, so if you're going for the \"Monster Salad\", a garden-sized helping of lettuce, baby spinach, falafel crumbles, 5-spice tofu cubes, avocado, tomatoes and cucumber tossed with with a creamy, Caesar-like dressing -- it's enough to share among 3-4 people, plus it comes with a side of white or whole wheat \u003cem>zapaton\u003c/em> bread (Italian for \"long shoe\"). Ditto goes for the sampler platter, an overflowing smorgasbord of food, and you can add on extra items for a few more dollars. It comes with Southern-fried tofu (fried in a cornmeal crust with a texture and appearance reminiscent of catfish), BBQ tofu, black-eyed peas, lentils, sauteed greens, mashed yams, potato salad, sweet cornbread, mac n' \"cheese\", red beans and rice and fried okra (accompanied with a vegan tartar-like dipping sauce.) If you have room for dessert, there's an assortment of cobblers, cakes and other treats to choose from, including the strawberry lemon cupcake with grated coconut. Wash it down with local beers, soju cocktails or homemade drinks such as strawberry ginger juice. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.souleyvegan.com/\" target=\"_blank\">Souley Vegan\u003c/a>\u003c/strong>\u003cbr>\n301 Broadway [\u003ca href=\"https://goo.gl/maps/Qzz8p\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 922-1615\u003cbr>\nHours: Tue-Thu 11am-10:30pm; Fri-Sat 11am-11:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SouleyVegan\" target=\"_blank\">Souley Vegan\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/souleyvegan\" target=\"_blank\">@SouleyVegan\u003c/a>\u003cbr>\nCASH ONLY\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"89233,89240,89235,89234,89237,89236,89238,89239\"]\u003c/p>\n\u003cp>Located in the heart of Oakland's Chinatown near the 12th Street BART station is Nature's Vegetarian, a humble restaurant that specializes in healthy, vegan Chinese cuisine. A pot of hot black tea and pickled vegetables are complimentary starters; pot stickers filled with cabbage, carrots and \"pork\" and crispy salt-and-pepper tofu with basil, scallions and chilies are tasty fried appetizers. The hearty entree of shiitake and button mushrooms sautéed with sliced celery, bell peppers and mixed nuts (almonds, cashews, walnuts and macadamias) is tossed with a rich, garlicky soy sauce. Their signature fried rice eschews the usual ingredients and has morsels of \u003ca href=\"http://en.wikipedia.org/wiki/Goji\" target=\"_blank\">dried goji berries\u003c/a>, pine nuts, corn, minced asparagus and raisins. And a popular favorite, General Tso's \"chicken,\" is prepared with textured vegetable protein to simulate its meaty Chinese-American counterpart and served with fresh steamed broccoli. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.naturevegetarianrestaurant.com/index.html\" target=\"_blank\">Nature Vegetarian Restaurant\u003c/a>\u003cbr>\n\u003c/strong>1116 Franklin St. [\u003ca href=\"https://goo.gl/maps/lDsq4\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 238-9688\u003cbr>\nHours: Everyday 10am-9pm\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\n",
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"excerpt": "Need a break from BBQ, or prefer dining on dairy and meat-free cuisine? There's loads of wonderful options in the East Bay, with many restaurants that exclusively serve fine vegan fare in Oakland. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_87458\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/mammas4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/09/mammas4.jpg\" alt=\"Californian Florentine\" width=\"1000\" height=\"563\" class=\"size-full wp-image-87458\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Californian Florentine from Two Mammas' Vegan Kitchen in Oakland.\u003c/figcaption>\u003c/figure>\n\u003cp>Need a break from BBQ, or prefer dining on dairy and meat-free cuisine? There's loads of wonderful options in the East Bay, with many restaurants that exclusively serve fine vegan fare in Oakland. Here's a selection of five of our favorites; let us know your top choices in the comments. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Just a few blocks down from Fruitvale BART resides the homey Two Mammas' Vegan Kitchen, run by the partners in life and business Jess and Jules Piovarcsik-Diliberto. Stop in for breakfast, lunch or weekend brunch prepared with local, seasonal and organic ingredients. Try the \"California Florentine\" with sautéed mushrooms, fresh tomato slices and avocado on English muffins dressed with a curry-infused vegan hollandaise sauce, or a savory crepe stuffed with sautéed spinach, tomato and almond \"ricotta\" cheese topped with an amazingly rich and creamy basil pesto. Entrees are served with a side salad that includes fresh fruit, nuts and 20-year aged balsamic vinaigrette or roasted potatoes topped with spicy cashew cheese. There's also fresh juices and smoothies made to order, such as the kale, almond, avocado and cocoa smoothie. For diners eschewing wheat, there's plenty of gluten-free options to choose from, as well as homemade pastries and ice cream, too. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.twomammasvegankitchen.com\" target=\"_blank\">Two Mammas’ Vegan Kitchen\u003c/a>\u003cbr>\n\u003c/strong>3700 E. 12th St. [\u003ca href=\"http://goo.gl/K3LMdr\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94601\u003cbr>\nPh: (510) 606-0596\u003cbr>\nHours: Everyday 10am-3pm, Closed Tuesday\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/TwoMammasVeganKitchen\" target=\"_blank\">Two Mammas Vegan Kitchen\u003c/a>\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Spot the giant hot pink doughnut parked on the sidewalk on San Pablo Avenue near 60th Street, and you’ll find the entrance to Pepples Donut Farm. This bakery is one of those local gems that will make you skeptical that there's no butter, cream or other dairy-based ingredients used in their rich, decadent confections. And you’ll find no stale doughnuts here; all of their baked goods are prepared fresh daily from organic ingredients. If you’re in the mood for something more substantial, they serve up excellent lunches and weekend brunch, too. Try their breakfast burrito or a bowl of their homemade granola with fresh fruit and your choice of soy or hemp milk. You can also find their doughnuts at select locations in the Bay Area.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.pepplesdonuts.com\" target=\"_blank\">Pepples Donut Farm\u003c/a>\u003c/strong>\u003cbr>\n6037 San Pablo Ave. [\u003ca href=\"https://goo.gl/maps/fjOPD\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94608\u003cbr>\nPh: (510) 338-6319\u003cbr>\nHours: Everyday Mon-Fri 7:30am-3pm serving donuts & coffee; Lunch is 10am-2pm; Weekends 9am-3pm serving donuts and brunch until 2:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Pepples-Donuts/31322732286#/pages/Pepples-Donuts/31322732286\" target=\"_blank\">Pepples Donuts\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/vegan_donuts\" target=\"_blank\">@vegan_donuts\u003c/a>\u003cbr>\nPrice range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The organic, macrobiotic menu is no-frills at Shangri-La Vegan, a modest Tibetan restaurant located on the border of Emeryville and Oakland. You choose from their daily specials (posted \u003ca href=\"http://www.shangri-lavegan.com/\" target=\"_blank\">online on their website\u003c/a>) and basically decide how much you want to eat: full, moderate or simple portions (which is also spice / salt-free). But you'll be impressed by their flavorful food, such as the offerings on one moderate plate: steamed mixed brown rice; curried garbanzo beans with leeks and garlic; baked red beets and turnips, rutabaga and kabocha seasoned with garlic and dill; steamed kale and collard greens with a creamy shiitake mushroom garlic sauce; a mixed green salad dressed with pureed beets, basil, vinegar, tahini and agave syrup. There's also complimentary kukicha tea and filtered water for customers, an assortment of vegan desserts (go for the pies over the pastries, which can be a tad dry) and a small outdoor patio area out front if you'd like to dine outside.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.shangri-lavegan.com/\" target=\"_blank\">Shangri-La Vegan\u003c/a>\u003c/strong>\u003cbr>\n4001 Linden St. [\u003ca href=\"https://goo.gl/maps/0UZwH\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94608\u003cbr>\nPh: (510) 547-1842\u003cbr>\nHours: Everyday from 11am-3pm; 5:30pm-9pm\u003cbr>\nPrice range: Price range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While chef/owner Tamearra Dyson grew up in Louisiana, a state not known for its health-conscious cuisine, her mother raised Dyson and her siblings on a mostly vegetarian diet in an effort to impart the benefits of a meatless lifestyle to her children. Dyson's restaurant, Souley Vegan, is her take on classic Southern and soul food dishes made without refined sugars, artificial ingredients and other additives, and also serves local and organic produce when possible. Check the blackboard for their daily specials, like chicken-fried \"steak\" or deep-fried seitan, grilled onions and gravy with a baked potato, \"butter\" and asparagus. Portions are substantial, so if you're going for the \"Monster Salad\", a garden-sized helping of lettuce, baby spinach, falafel crumbles, 5-spice tofu cubes, avocado, tomatoes and cucumber tossed with with a creamy, Caesar-like dressing -- it's enough to share among 3-4 people, plus it comes with a side of white or whole wheat \u003cem>zapaton\u003c/em> bread (Italian for \"long shoe\"). Ditto goes for the sampler platter, an overflowing smorgasbord of food, and you can add on extra items for a few more dollars. It comes with Southern-fried tofu (fried in a cornmeal crust with a texture and appearance reminiscent of catfish), BBQ tofu, black-eyed peas, lentils, sauteed greens, mashed yams, potato salad, sweet cornbread, mac n' \"cheese\", red beans and rice and fried okra (accompanied with a vegan tartar-like dipping sauce.) If you have room for dessert, there's an assortment of cobblers, cakes and other treats to choose from, including the strawberry lemon cupcake with grated coconut. Wash it down with local beers, soju cocktails or homemade drinks such as strawberry ginger juice. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.souleyvegan.com/\" target=\"_blank\">Souley Vegan\u003c/a>\u003c/strong>\u003cbr>\n301 Broadway [\u003ca href=\"https://goo.gl/maps/Qzz8p\" target=\"_blank\">map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 922-1615\u003cbr>\nHours: Tue-Thu 11am-10:30pm; Fri-Sat 11am-11:30pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SouleyVegan\" target=\"_blank\">Souley Vegan\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/souleyvegan\" target=\"_blank\">@SouleyVegan\u003c/a>\u003cbr>\nCASH ONLY\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Located in the heart of Oakland's Chinatown near the 12th Street BART station is Nature's Vegetarian, a humble restaurant that specializes in healthy, vegan Chinese cuisine. A pot of hot black tea and pickled vegetables are complimentary starters; pot stickers filled with cabbage, carrots and \"pork\" and crispy salt-and-pepper tofu with basil, scallions and chilies are tasty fried appetizers. The hearty entree of shiitake and button mushrooms sautéed with sliced celery, bell peppers and mixed nuts (almonds, cashews, walnuts and macadamias) is tossed with a rich, garlicky soy sauce. Their signature fried rice eschews the usual ingredients and has morsels of \u003ca href=\"http://en.wikipedia.org/wiki/Goji\" target=\"_blank\">dried goji berries\u003c/a>, pine nuts, corn, minced asparagus and raisins. And a popular favorite, General Tso's \"chicken,\" is prepared with textured vegetable protein to simulate its meaty Chinese-American counterpart and served with fresh steamed broccoli. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.naturevegetarianrestaurant.com/index.html\" target=\"_blank\">Nature Vegetarian Restaurant\u003c/a>\u003cbr>\n\u003c/strong>1116 Franklin St. [\u003ca href=\"https://goo.gl/maps/lDsq4\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 238-9688\u003cbr>\nHours: Everyday 10am-9pm\u003cbr>\nPrice range: $$ Entrees ($11-$17)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Feeding the 5000 Oakland Event Hopes to 'Fill Tummies Not Trash' ",
"title": "Feeding the 5000 Oakland Event Hopes to 'Fill Tummies Not Trash' ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_88810\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/foodwaste1-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/foodwaste1-1000.jpg\" alt=\"Rob Greenfield has ridden his bicycle across the country, dumpster diving in various cities and making public displays of the food he finds to show how much food is regularly thrown out. Here he is shown with one of his displays in Cleveland, Ohio. Photo: Courtesy of Rob Greenfield\" width=\"1000\" height=\"668\" class=\"size-full wp-image-88810\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rob Greenfield has ridden his bicycle across the country, dumpster diving in various cities and making public displays of the food he finds to show how much food is regularly thrown out. Here he is shown with one of his displays in Cleveland, Ohio. Photo: Courtesy of Rob Greenfield\u003c/figcaption>\u003c/figure>\n\u003cp>A meal for 5,000 – cooked with produce that would otherwise have been thrown away – will be served in Oakland’s Frank Ogawa Plaza on Saturday, October 18 to draw attention to the problem of food waste in America.\u003c/p>\n\u003cp>Dubbed “\u003ca href=\"http://www.endfoodwaste.org/events.html\" target=\"_blank\">Feeding the 5000\u003c/a>” after the Biblical story in which Jesus feeds the multitudes with five loaves of bread and two fish, the event began in 2009 in the United Kingdom and has been taking place in European cities ever since. This is the first time it will take place in the United States, with a second event following the Oakland one in Chapel Hill, N. C., a few days later.\u003c/p>\n\u003cp>“The vision behind it is that we can feed everyone on this planet with the amount of food we produce, but so much is thrown away,” said Dana Frasz, executive director of the Oakland based \u003ca href=\"http://foodshift.net/\" target=\"_blank\">Food Shift\u003c/a>, one of the event’s sponsors. Some estimate that 40 percent of food is thrown away in the U.S., while one in six people are food insecure.\u003c/p>\n\u003cp>The meal will come from some 10,000 pounds of food that would not be sold because the potatoes or carrots are “too big or too small or blemished somehow or sunburned,” said Frasz, noting that produce that does not conform to specific standards by grocery stores is often thrown out.\u003c/p>\n\u003cfigure id=\"attachment_88811\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/foodwaste2-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/foodwaste2-1000.jpg\" alt=\"Dana Frasz, the executive director of Oakland’s Food Shift, grows kale in her own West Oakland garden. Right now she is helping to organize the Feeding the 5000 event on Sunday. Photo: Jordan Schuster\" width=\"1000\" height=\"667\" class=\"size-full wp-image-88811\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dana Frasz, the executive director of Oakland’s Food Shift, grows kale in her own West Oakland garden. Right now she is helping to organize the Feeding the 5000 event on Sunday. Photo: Jordan Schuster\u003c/figcaption>\u003c/figure>\n\u003cp>While the public is invited to the rally and feeding on Saturday, which goes from noon to 5 p.m., organizers have several days worth of events keeping them busy.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>On Wednesday, organizers and speakers will spend the day harvesting vegetables from Petaluma’s \u003ca href=\"http://www.bloomfieldorganics.com/\" target=\"_blank\">Bloomfield Organics\u003c/a> to be used in the meal. On Thursday and Friday, a conference on reducing food waste dubbed the \u003ca href=\"http://www.ncrarecycles.org/ZeroFoodWasteForum\" target=\"_blank\">First Zero Food Waste Forum\u003c/a> will take place at UC Berkeley timed to coincide with World Food Day on October 16. Sponsored by the \u003ca href=\"http://www.ncrarecycles.org/\" target=\"_blank\">Northern California Recycling Association\u003c/a>, \u003ca href=\"http://www.nrdc.org/\" target=\"_blank\">National Resources Defense Council\u003c/a> and Food Shift, the conference is expected to draw 300 people, and features many of those who will be speaking at Saturday’s event, but also such locals as Sam Mogannam of \u003ca href=\"http://www.biritemarket.com/\" target=\"_blank\">Bi-Rite Market\u003c/a>, speaking from a grocer’s perspective on food waste, and Cassie Bartholomew of \u003ca href=\"http://www.stopwaste.org/home/index.asp\" target=\"_blank\">Stop Waste\u003c/a>, speaking about how Alameda County is trying to lessen its food waste through prevention and donation.\u003c/p>\n\u003cp>On Friday night, volunteers and organizers will spend their time prepping and chopping in what’s been dubbed “Disco Soup.” Music will be blaring at the commercial kitchen of \u003ca href=\"http://www.svdp-alameda.org/\" target=\"_blank\">St. Vincent de Paul of Alameda County\u003c/a>, where organizers and volunteers will doing much of the prep work for Saturday’s meal.\u003c/p>\n\u003cfigure id=\"attachment_88812\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/foodwaste3-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/foodwaste3-new.jpg\" alt=\"Dana Frasz, left, and her Food Shift team collect food from the Jack London Square Farmers Market. Photo: Sivashankar Pattamadai\" width=\"1000\" height=\"594\" class=\"size-full wp-image-88812\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dana Frasz, left, and her Food Shift team collect food from the Jack London Square Farmers Market. Photo: Sivashankar Pattamadai\u003c/figcaption>\u003c/figure>\n\u003cp>In addition to the meal on Saturday, 3000 pounds of groceries will be given away. Keynote speakers that day include Tristam Stuart, founder of the first \u003ca href=\"http://feedbackglobal.org/\" target=\"_blank\">Feeding the 5000 in the U.K.\u003c/a>; \u003ca href=\"http://www.nrdc.org/about/staff/dana-gunders\" target=\"_blank\">Dana Gunders\u003c/a> of the NRDC who wrote a widely distributed report called “Wasted: How America is Losing Up to 40 percent of its Food from Farm to Fork to Landfill;” \u003ca href=\"http://www.wastedfood.com/\" target=\"_blank\">Jonathan Bloom\u003c/a>, author of “American Wasteland: How America Throws Away Nearly Half of its Food;” and Robert Egger, founder of \u003ca href=\"http://www.dccentralkitchen.org/\" target=\"_blank\">DC Central Kitchen\u003c/a> and \u003ca href=\"http://www.lakitchen.org/\" target=\"_blank\">LA Kitchen\u003c/a>, both of which train low-income adults for culinary careers, as well as use recycled food. There will also be a special presentation by \u003ca href=\"http://robgreenfield.tv/\" target=\"_blank\">Rob Greenfield\u003c/a>, who rode his bike across the country, stopping in various cities making displays of food he found in dumpsters.\u003c/p>\n\u003cfigure id=\"attachment_88813\" class=\"wp-caption aligncenter\" style=\"max-width: 650px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/foodwaste4-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/foodwaste4-new.jpg\" alt=\"Robert Egger, founder of DC Central Kitchen, will be a keynote speaker at Feeding the 5000 on Saturday. Photo: Capitol File Magazine\" width=\"650\" height=\"486\" class=\"size-full wp-image-88813\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Robert Egger, founder of DC Central Kitchen, will be a keynote speaker at Feeding the 5000 on Saturday. Photo: Capitol File Magazine\u003c/figcaption>\u003c/figure>\n\u003cp>There will also be cooking demos by chefs showing how to waste less food.\u003c/p>\n\u003cfigure id=\"attachment_88814\" class=\"wp-caption alignleft\" style=\"max-width: 254px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/jordan-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/jordan-new.jpg\" alt=\"Jordan Figueiredo\" width=\"254\" height=\"253\" class=\"size-full wp-image-88814\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jordan Figueiredo\u003c/figcaption>\u003c/figure>\n\u003cp>Jordan Figueiredo, whose day job is as a Solid Waste Professional at Castro Valley Sanitary District, but is volunteer event coordinator as well as “coordinator of chaos” for the conference and Saturday event, has been working closely with organizers in London.\u003c/p>\n\u003cp>He noted that one in five residents of Alameda County depend on their local food bank or pantry, which is higher than the national figure. And food waste isn’t just about people going hungry, he said, it’s also taking a major toll on the environment. “Food systems are responsible for 33 percent of our human-made emissions, which, if you extrapolate that out, 14 percent of all of our human-made emissions come from just food waste.”\u003c/p>\n\u003cp>Feeding the 5000 is cosponsored by Feedback, the Natural Resources Defense Council, \u003ca href=\"http://www.sustainableamerica.org/\" target=\"_blank\">Sustainable America\u003c/a>, \u003ca href=\"http://www.gracelinks.org/\" target=\"_blank\">GRACE Communications Foundation\u003c/a>, Food Shift, \u003ca href=\"http://www.peoplesgrocery.org/welcome?splash=1\" target=\"_blank\">People’s Grocery\u003c/a>, \u003ca href=\"http://ecologycenter.org/\" target=\"_blank\">Ecology Center\u003c/a>, \u003ca href=\"http://www.ousd.k12.ca.us/site/default.aspx?PageID=1\" target=\"_blank\">Oakland Unified School District\u003c/a> and St. Vincent de Paul of Alameda County.\u003c/p>\n\u003cp>Keeping food out of the landfill and compost and getting it to hungry people is a mission all of these groups support.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“This issue wasn’t really part of the conversation three years ago, but now it’s very much part of it,” said Frasz. “Part of what we’re doing here is encouraging people to think beyond compost. We’re doing a good job of developing a compost system, but we need to cultivate a system in which we capture food before it goes into the trash or compost.”\u003c/p>\n\n",
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"excerpt": "A meal with produce that would otherwise be headed for the compost or landfill will feed 5000 this Saturday in Oakland, organizers hope. Meet the groups behind Feeding the 5000 Oakland.",
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"description": "A meal with produce that would otherwise be headed for the compost or landfill will feed 5000 this Saturday in Oakland, organizers hope. Meet the groups behind Feeding the 5000 Oakland.",
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"headline": "Feeding the 5000 Oakland Event Hopes to 'Fill Tummies Not Trash' ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_88810\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/foodwaste1-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/foodwaste1-1000.jpg\" alt=\"Rob Greenfield has ridden his bicycle across the country, dumpster diving in various cities and making public displays of the food he finds to show how much food is regularly thrown out. Here he is shown with one of his displays in Cleveland, Ohio. Photo: Courtesy of Rob Greenfield\" width=\"1000\" height=\"668\" class=\"size-full wp-image-88810\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rob Greenfield has ridden his bicycle across the country, dumpster diving in various cities and making public displays of the food he finds to show how much food is regularly thrown out. Here he is shown with one of his displays in Cleveland, Ohio. Photo: Courtesy of Rob Greenfield\u003c/figcaption>\u003c/figure>\n\u003cp>A meal for 5,000 – cooked with produce that would otherwise have been thrown away – will be served in Oakland’s Frank Ogawa Plaza on Saturday, October 18 to draw attention to the problem of food waste in America.\u003c/p>\n\u003cp>Dubbed “\u003ca href=\"http://www.endfoodwaste.org/events.html\" target=\"_blank\">Feeding the 5000\u003c/a>” after the Biblical story in which Jesus feeds the multitudes with five loaves of bread and two fish, the event began in 2009 in the United Kingdom and has been taking place in European cities ever since. This is the first time it will take place in the United States, with a second event following the Oakland one in Chapel Hill, N. C., a few days later.\u003c/p>\n\u003cp>“The vision behind it is that we can feed everyone on this planet with the amount of food we produce, but so much is thrown away,” said Dana Frasz, executive director of the Oakland based \u003ca href=\"http://foodshift.net/\" target=\"_blank\">Food Shift\u003c/a>, one of the event’s sponsors. Some estimate that 40 percent of food is thrown away in the U.S., while one in six people are food insecure.\u003c/p>\n\u003cp>The meal will come from some 10,000 pounds of food that would not be sold because the potatoes or carrots are “too big or too small or blemished somehow or sunburned,” said Frasz, noting that produce that does not conform to specific standards by grocery stores is often thrown out.\u003c/p>\n\u003cfigure id=\"attachment_88811\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/foodwaste2-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/foodwaste2-1000.jpg\" alt=\"Dana Frasz, the executive director of Oakland’s Food Shift, grows kale in her own West Oakland garden. Right now she is helping to organize the Feeding the 5000 event on Sunday. Photo: Jordan Schuster\" width=\"1000\" height=\"667\" class=\"size-full wp-image-88811\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dana Frasz, the executive director of Oakland’s Food Shift, grows kale in her own West Oakland garden. Right now she is helping to organize the Feeding the 5000 event on Sunday. Photo: Jordan Schuster\u003c/figcaption>\u003c/figure>\n\u003cp>While the public is invited to the rally and feeding on Saturday, which goes from noon to 5 p.m., organizers have several days worth of events keeping them busy.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>On Wednesday, organizers and speakers will spend the day harvesting vegetables from Petaluma’s \u003ca href=\"http://www.bloomfieldorganics.com/\" target=\"_blank\">Bloomfield Organics\u003c/a> to be used in the meal. On Thursday and Friday, a conference on reducing food waste dubbed the \u003ca href=\"http://www.ncrarecycles.org/ZeroFoodWasteForum\" target=\"_blank\">First Zero Food Waste Forum\u003c/a> will take place at UC Berkeley timed to coincide with World Food Day on October 16. Sponsored by the \u003ca href=\"http://www.ncrarecycles.org/\" target=\"_blank\">Northern California Recycling Association\u003c/a>, \u003ca href=\"http://www.nrdc.org/\" target=\"_blank\">National Resources Defense Council\u003c/a> and Food Shift, the conference is expected to draw 300 people, and features many of those who will be speaking at Saturday’s event, but also such locals as Sam Mogannam of \u003ca href=\"http://www.biritemarket.com/\" target=\"_blank\">Bi-Rite Market\u003c/a>, speaking from a grocer’s perspective on food waste, and Cassie Bartholomew of \u003ca href=\"http://www.stopwaste.org/home/index.asp\" target=\"_blank\">Stop Waste\u003c/a>, speaking about how Alameda County is trying to lessen its food waste through prevention and donation.\u003c/p>\n\u003cp>On Friday night, volunteers and organizers will spend their time prepping and chopping in what’s been dubbed “Disco Soup.” Music will be blaring at the commercial kitchen of \u003ca href=\"http://www.svdp-alameda.org/\" target=\"_blank\">St. Vincent de Paul of Alameda County\u003c/a>, where organizers and volunteers will doing much of the prep work for Saturday’s meal.\u003c/p>\n\u003cfigure id=\"attachment_88812\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/foodwaste3-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/foodwaste3-new.jpg\" alt=\"Dana Frasz, left, and her Food Shift team collect food from the Jack London Square Farmers Market. Photo: Sivashankar Pattamadai\" width=\"1000\" height=\"594\" class=\"size-full wp-image-88812\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dana Frasz, left, and her Food Shift team collect food from the Jack London Square Farmers Market. Photo: Sivashankar Pattamadai\u003c/figcaption>\u003c/figure>\n\u003cp>In addition to the meal on Saturday, 3000 pounds of groceries will be given away. Keynote speakers that day include Tristam Stuart, founder of the first \u003ca href=\"http://feedbackglobal.org/\" target=\"_blank\">Feeding the 5000 in the U.K.\u003c/a>; \u003ca href=\"http://www.nrdc.org/about/staff/dana-gunders\" target=\"_blank\">Dana Gunders\u003c/a> of the NRDC who wrote a widely distributed report called “Wasted: How America is Losing Up to 40 percent of its Food from Farm to Fork to Landfill;” \u003ca href=\"http://www.wastedfood.com/\" target=\"_blank\">Jonathan Bloom\u003c/a>, author of “American Wasteland: How America Throws Away Nearly Half of its Food;” and Robert Egger, founder of \u003ca href=\"http://www.dccentralkitchen.org/\" target=\"_blank\">DC Central Kitchen\u003c/a> and \u003ca href=\"http://www.lakitchen.org/\" target=\"_blank\">LA Kitchen\u003c/a>, both of which train low-income adults for culinary careers, as well as use recycled food. There will also be a special presentation by \u003ca href=\"http://robgreenfield.tv/\" target=\"_blank\">Rob Greenfield\u003c/a>, who rode his bike across the country, stopping in various cities making displays of food he found in dumpsters.\u003c/p>\n\u003cfigure id=\"attachment_88813\" class=\"wp-caption aligncenter\" style=\"max-width: 650px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/foodwaste4-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/foodwaste4-new.jpg\" alt=\"Robert Egger, founder of DC Central Kitchen, will be a keynote speaker at Feeding the 5000 on Saturday. Photo: Capitol File Magazine\" width=\"650\" height=\"486\" class=\"size-full wp-image-88813\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Robert Egger, founder of DC Central Kitchen, will be a keynote speaker at Feeding the 5000 on Saturday. Photo: Capitol File Magazine\u003c/figcaption>\u003c/figure>\n\u003cp>There will also be cooking demos by chefs showing how to waste less food.\u003c/p>\n\u003cfigure id=\"attachment_88814\" class=\"wp-caption alignleft\" style=\"max-width: 254px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/jordan-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/jordan-new.jpg\" alt=\"Jordan Figueiredo\" width=\"254\" height=\"253\" class=\"size-full wp-image-88814\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jordan Figueiredo\u003c/figcaption>\u003c/figure>\n\u003cp>Jordan Figueiredo, whose day job is as a Solid Waste Professional at Castro Valley Sanitary District, but is volunteer event coordinator as well as “coordinator of chaos” for the conference and Saturday event, has been working closely with organizers in London.\u003c/p>\n\u003cp>He noted that one in five residents of Alameda County depend on their local food bank or pantry, which is higher than the national figure. And food waste isn’t just about people going hungry, he said, it’s also taking a major toll on the environment. “Food systems are responsible for 33 percent of our human-made emissions, which, if you extrapolate that out, 14 percent of all of our human-made emissions come from just food waste.”\u003c/p>\n\u003cp>Feeding the 5000 is cosponsored by Feedback, the Natural Resources Defense Council, \u003ca href=\"http://www.sustainableamerica.org/\" target=\"_blank\">Sustainable America\u003c/a>, \u003ca href=\"http://www.gracelinks.org/\" target=\"_blank\">GRACE Communications Foundation\u003c/a>, Food Shift, \u003ca href=\"http://www.peoplesgrocery.org/welcome?splash=1\" target=\"_blank\">People’s Grocery\u003c/a>, \u003ca href=\"http://ecologycenter.org/\" target=\"_blank\">Ecology Center\u003c/a>, \u003ca href=\"http://www.ousd.k12.ca.us/site/default.aspx?PageID=1\" target=\"_blank\">Oakland Unified School District\u003c/a> and St. Vincent de Paul of Alameda County.\u003c/p>\n\u003cp>Keeping food out of the landfill and compost and getting it to hungry people is a mission all of these groups support.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>“This issue wasn’t really part of the conversation three years ago, but now it’s very much part of it,” said Frasz. “Part of what we’re doing here is encouraging people to think beyond compost. We’re doing a good job of developing a compost system, but we need to cultivate a system in which we capture food before it goes into the trash or compost.”\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bay Area Bites Guide to 10 Favorite East Bay Bagels",
"title": "Bay Area Bites Guide to 10 Favorite East Bay Bagels",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Over the last few years, the number of places to get a bagel in the Bay Area has increased, along with the diversity of bagels offered: the puffy, “roll with a hole” bagels California is infamous for have been jettisoned for more intriguing options. This list highlights ten of the best places to get a bagel in the East Bay, ranging from traditional New York style bagels to bagels with a decidedly Bay Area twist, like gluten-free bagels and vegan cream cheese.\u003c/p>\n\u003cp>Your favorite’s not on the list? Let us know in the comments.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"88604,88609,88603,88605,88606\"]\u003c/p>\n\u003cp>Authentic Bagel is the product of two Rhode Island brothers who made their way West and decided to replicate the bagels of their childhood with the skills they picked up at culinary school. Their dense, chewy bagels are the result of an East Coast meets West Coast combination of their grandmother’s recipe and sourdough starter, with the same mentality extending to the rest of their menu: classics like a corned beef sandwich (a bagel piled high with their tender house made corned beef) share space with Bay Area friendly offerings like a tempeh and vegan cream cheese sandwich. Don’t miss their custom Roast Co coffee blend or the bagel-sized chocolate chip cookies.\u003c/p>\n\u003cp>\u003ca href=\"http://abagelcompany.com/home\" target=\"_blank\">\u003cstrong>Authentic Bagel Company\u003c/strong>\u003c/a>\u003cbr>\n463 2nd St, Oakland, CA 94607 [\u003ca href=\"http://goo.gl/IaZwKt\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 459-1201\u003cbr>\nHours: Wed-Mon 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/abagelco\" target=\"_blank\">Authentic Bagel Company\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BagelCo\" target=\"_blank\">@BagelCo\u003c/a>\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"88611,88612,88610,88614,88613\"]\u003c/p>\n\u003cp>Sometimes when you toast a bready bagel, there’s no textural difference between the crust and interior, just an endless flabby mass. The bagels that Baron Baking produces are the antithesis of that doughy hell: they’re a wonder, with a crunchy exterior that gives way to a pleasantly chewy interior. They’re available at several locations around the Bay Area, but Stag’s Lunchette gives them the royal treatment with their bagel plate, where they’re topped with a hefty portion of smoked trout. Ex Saul’s Deli cook Dan Graf developed his recipe after a series of obsessive tests to discover what made the perfect bagel, and the care is evident in each bite. But don’t just take my word for it: even \u003ca href=\"http://www.nytimes.com/2012/12/26/dining/in-northern-california-bagels-come-full-circle.html\" target=\"_blank\">\u003cem>The New York Times\u003c/em>\u003c/a> approves.\u003c/p>\n\u003cp>\u003ca href=\"http://baronbaking.com/index.html\" target=\"_blank\">\u003cstrong>Baron Baking\u003c/strong>\u003c/a>\u003cbr>\nAvailable at \u003ca href=\"http://saulsdeli.com/\" target=\"_blank\">Saul's Restaurant & Delicatessen\u003c/a>, \u003ca href=\"http://www.oaklandchopbar.com/\" target=\"_blank\">Chop Bar\u003c/a>, \u003ca href=\"http://stagslunchette.com/\" target=\"_blank\">Stags Lunchette\u003c/a> and the \u003ca href=\"http://www.eastbayexpress.com/WhatTheFork/archives/2014/09/10/mid-week-menu-bar-dogwoods-new-spinoff-barons-big-bagel-account-and-dollar-oysters-galore\" target=\"_blank\">Oakland Whole Foods\u003c/a>.\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/BaronBaking\" target=\"_blank\">Baron Baking\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BaronBaking\" target=\"_blank\">@BaronBaking\u003c/a>\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"88651,88652,88658,88657,88650,88653,88654\"]\u003c/p>\n\u003cp>The bagels at Beauty’s are the only ones in the East Bay made in the Montreal style: they’re boiled in honey water, baked throughout the day in their wood fired oven, then tossed in the air before being covered in toppings:\u003c/p>\n\u003cfigure id=\"attachment_88649\" class=\"wp-caption aligncenter\" style=\"max-width: 225px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bagel_flip.gif\">\u003cimg class=\"size-full wp-image-88649\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bagel_flip.gif\" alt=\"Beauty's Bagels owner Blake Joffe taking bagels out of their (10,000 pound) wood fired oven\" width=\"225\" height=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beauty's Bagels owner Blake Joffe taking bagels out of their wood fired oven\u003c/figcaption>\u003c/figure>\n\u003cp>The process leaves the bagels with a crisp crust and tender interior. Try one of their decadent lunch options (the fried chicken with beet coleslaw, or the After School Special with liver and pickled onions) on their exceptional salt and pepper bagel.\u003c/p>\n\u003cp>\u003ca href=\"http://www.beautysbagelshop.com/\" target=\"_blank\">\u003cstrong>Beauty's Bagel Shop\u003c/strong>\u003c/a>\u003cbr>\n3838 Telegraph Ave, Oakland, CA 94609 [\u003ca href=\"http://goo.gl/dpBu9q\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 788-6098\u003cbr>\nHours: Tue-Fri 7am-3pm, Sat-Sun 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/beautysbagelshop\" target=\"_blank\">Beauty's Bagel Shop\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/beautysbagel\" target=\"_blank\">@beautysbagel\u003c/a>\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"88618,88617,88616,88619\"]\u003c/p>\n\u003cp>Berkeley Bagels is a place of excess: You want choices? The staggeringly large menu stretches the length of the store’s wall. Like cream cheese? The ungodly amount they use is enough for three bagels. Fan of poppy seed bagels? How about upgrading to a Super Seed bagel? The bagel sandwiches are huge, the jalapeño cream cheese pleasantly spicy, and you won’t even resent them for the nap you’ll need afterwards.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/berkeley-bagels-berkeley\" target=\"_blank\">\u003cstrong>Berkeley Bagels\u003c/strong>\u003c/a>\u003cbr>\n1281 Gilman St, Berkeley, CA 94706 [\u003ca href=\"http://goo.gl/ppuEZh\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 524-3104\u003cbr>\nHours: Mon-Fri 6:30am-5pm, Sat 7am-5pm, Sun 7am-4pm\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"88622,88621,88620,88623,88624\"]\u003c/p>\n\u003cp>The Berkeley institution makes one bagel, and it’s a good one: a pitch black, caraway heavy rye-pumpernickel option that’s not overwhelmingly bready, despite being made with the bakery’s sourdough starter. And it’s cheap: since it’s only a dollar, you’ll have money left over to grab something from the nearby cheese counter.\u003c/p>\n\u003cp>\u003ca href=\"http://www.cheeseboardcollective.coop/\">\u003cstrong>The Cheese Board Collective\u003c/strong>\u003c/a>\u003cbr>\n1504 Shattuck Ave, Berkeley, CA 94709 [map]\u003cbr>\nPh: (510) 549-3183\u003cbr>\nHours: Mon 7am-1pm, Tue-Fri 7am-6pm, Sat 8am-5pm \u003cstrong>Bagels available Tue and Sat\u003c/strong>\u003cbr>\nFacebook: \u003ca href=\"http://goo.gl/i7HwmP\" target=\"_blank\">The Cheese Board Collective\u003c/a> Twitter: \u003ca href=\"https://twitter.com/CheeseBoardColl\" target=\"_blank\">@CheeseBoardColl\u003c/a>\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"88626,88627,88625,88628,88629\"]\u003c/p>\n\u003cp>If Beauty’s, Baron Baking and Authentic are part of a second wave of Bay Area bagel makers, Bagel St Café is unabashedly first wave: an unpretentious place to go for a large, stately bagels topped with excessive amounts of cheese and meats. The bagel flavors are creative (honey corn, pumpkin), the prices are low, and the thing to get is a pizza bagel, of which they offer an impressive five varieties, all piled high with toppings and boasting a layer of lightly browned, perfectly melted cheese.\u003c/p>\n\u003cp>\u003ca href=\"http://www.bagelstreetcafe.net/locations/berkeley\" target=\"_blank\">\u003cstrong>Bagel Street Cáfe\u003c/strong>\u003c/a>\u003cbr>\n2148 Center St Berkeley, CA 94704 [\u003ca href=\"http://goo.gl/2FPnSX\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 704-0199\u003cbr>\nHours: Mon-Fri 6am-6pm, Sat 7am-5pm, Sun 7am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Bagel-Street-C%C3%A1fe/509988725780056?ref=br_tf\" target=\"_blank\">Bagel Street Cáfe\u003c/a>\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"88631,88632,88633,88630,88634\"]\u003c/p>\n\u003cp>This dependable Alameda institution boils and bakes their bagels every morning and sticks mainly to the classics (although they do offer honey butter as a topping and an intriguing sounding French toast bagel that was sold out when I got there) with good results: a supple bagel with a crispy crust that’s slightly taller and slightly larger than most. Order any of the deli sandwiches on a bagel for a towering, filling lunch.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/levys-bagels-and-co-alameda\" target=\"_blank\">\u003cstrong>Levy's Bagels & Co\u003c/strong>\u003c/a>\u003cbr>\n730 Atlantic Ave, Alameda, CA 94501 [\u003ca href=\"http://goo.gl/Ylf9jW\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 523-1080\u003cbr>\nHours: Mon-Fri 6am-5pm, Sat-Sun 6:30am-4pm\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"88637,88636,88635,88639,88638\"]\u003c/p>\n\u003cp>The bagels at this gluten-free mecca are made from their standard blend of brown rice flour, potato starch and tapioca flour. The result? A bagel with a slightly biscuit like quality, lightly browned exterior and a subtle sweetness, perfect for the \u003ca href=\"http://www.mariposabaking.com/collections/gifts/products/mariposa-t-shirt\" target=\"_blank\">\"gluten freek”\u003c/a> in your life.\u003c/p>\n\u003cp>\u003ca href=\"http://pickup.mariposabaking.com/\" target=\"_blank\">\u003cstrong>Mariposa Baking Company\u003c/strong>\u003c/a>\u003cbr>\n5427 Telegraph Ave, Unit D3, Oakland, CA 94609 [\u003ca href=\"http://goo.gl/rlcqJ8\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 595-0955\u003cbr>\nHours: Mon-Fri 9am-6pm, Sat 9am-5pm, Sat 10am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MariposaGlutenFreeBakingCompany\" target=\"_blank\">Mariposa, Artisan Crafted Gluten Free Bakery & Café\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/mariposabaking\" target=\"_blank\">@mariposabaking\u003c/a>\u003cbr>\nPrice Range: $ (Bagels $10 and under, other menu items $$, with entrees $11-$17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"88641,88644,88640,88642,88643\"]\u003c/p>\n\u003cp>While their name evokes an old school East Coast deli, the boiled then baked bagels at this Rockridge café are anything but traditional. (Turns out, the \u003ca href=\"http://en.wikipedia.org/wiki/Brooklyn,_California\" target=\"_blank\">Brooklyn they’re referencing\u003c/a> is not the New York borough, but a former city in Alameda County, now annexed to Oakland.) And that’s a good thing: while a Spinach Asiago bagel may not be authentic, Old Brooklyn’s version is delicious, solid enough to give your mouth a workout and not too bready. They offer the standard flavors like poppy seed and everything, but the real draw is the assortment of unusual bagel flavors—pesto, orange-cranberry--and intriguing toppings, like hummus and Nutella. Let the New York bagel snobs sneer. For anyone in the Bay Area that secretly enjoys Noah’s Bagels' wild flavors but who craves a better tasting option, Old Brooklyn’s are the perfect East meets West bagel.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/old-brooklyn-bagels-and-deli-oakland\" target=\"_blank\">\u003cstrong>Old Brooklyn Bagels & Deli\u003c/strong>\u003c/a>\u003cbr>\n6000 College Ave, Oakland, CA 94618 [\u003ca href=\"http://goo.gl/8c8NFd\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 658-4963\u003cbr>\nHours: Mon-Fri 7am-5pm, Sat-Sun 8am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/oldbrooklynbd\" target=\"_blank\">Old Brooklyn Bagels & Deli\u003c/a>\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"88646,88647\"]\u003c/p>\n\u003cp>Odd Bagel’s bagels are a revelation for several reasons: not only did owner Brent Woodard manage to create a gluten-free bread product with no lingering chemical aftertaste or bizarre texture, he also managed do so without any eggs, making them probably the most inclusive bagels in the country. Most impressive, however, is the fact his bagels don’t taste good for being a gluten-free bagel. They just taste good, period: dense, chewy and satisfying.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.oddbagel.com/\" target=\"_blank\">\u003cstrong>Odd Bagel\u003c/strong>\u003c/a>\u003cbr>\nCurrently available at \u003ca href=\"http://www.saulsdeli.com/\" target=\"_blank\">Saul's Restaurant & Delicatessen\u003c/a> in Berkeley and \u003ca href=\"http://migletsgf.com/\" target=\"_blank\">Miglet's Gluten-Free Bakery & Grocery\u003c/a> in Danville. Will soon be available on Good Eggs and other retailers.\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/OddBagel\" target=\"_blank\">Odd Bagel\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/oddbagel\" target=\"_blank\">@OddBagel\u003c/a>\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\n",
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"excerpt": "Don't listen to what the New Yorkers say: you can find a good bagel in the Bay Area. Here are ten bagel options in the East Bay. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Over the last few years, the number of places to get a bagel in the Bay Area has increased, along with the diversity of bagels offered: the puffy, “roll with a hole” bagels California is infamous for have been jettisoned for more intriguing options. This list highlights ten of the best places to get a bagel in the East Bay, ranging from traditional New York style bagels to bagels with a decidedly Bay Area twist, like gluten-free bagels and vegan cream cheese.\u003c/p>\n\u003cp>Your favorite’s not on the list? Let us know in the comments.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Authentic Bagel is the product of two Rhode Island brothers who made their way West and decided to replicate the bagels of their childhood with the skills they picked up at culinary school. Their dense, chewy bagels are the result of an East Coast meets West Coast combination of their grandmother’s recipe and sourdough starter, with the same mentality extending to the rest of their menu: classics like a corned beef sandwich (a bagel piled high with their tender house made corned beef) share space with Bay Area friendly offerings like a tempeh and vegan cream cheese sandwich. Don’t miss their custom Roast Co coffee blend or the bagel-sized chocolate chip cookies.\u003c/p>\n\u003cp>\u003ca href=\"http://abagelcompany.com/home\" target=\"_blank\">\u003cstrong>Authentic Bagel Company\u003c/strong>\u003c/a>\u003cbr>\n463 2nd St, Oakland, CA 94607 [\u003ca href=\"http://goo.gl/IaZwKt\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 459-1201\u003cbr>\nHours: Wed-Mon 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/abagelco\" target=\"_blank\">Authentic Bagel Company\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BagelCo\" target=\"_blank\">@BagelCo\u003c/a>\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Sometimes when you toast a bready bagel, there’s no textural difference between the crust and interior, just an endless flabby mass. The bagels that Baron Baking produces are the antithesis of that doughy hell: they’re a wonder, with a crunchy exterior that gives way to a pleasantly chewy interior. They’re available at several locations around the Bay Area, but Stag’s Lunchette gives them the royal treatment with their bagel plate, where they’re topped with a hefty portion of smoked trout. Ex Saul’s Deli cook Dan Graf developed his recipe after a series of obsessive tests to discover what made the perfect bagel, and the care is evident in each bite. But don’t just take my word for it: even \u003ca href=\"http://www.nytimes.com/2012/12/26/dining/in-northern-california-bagels-come-full-circle.html\" target=\"_blank\">\u003cem>The New York Times\u003c/em>\u003c/a> approves.\u003c/p>\n\u003cp>\u003ca href=\"http://baronbaking.com/index.html\" target=\"_blank\">\u003cstrong>Baron Baking\u003c/strong>\u003c/a>\u003cbr>\nAvailable at \u003ca href=\"http://saulsdeli.com/\" target=\"_blank\">Saul's Restaurant & Delicatessen\u003c/a>, \u003ca href=\"http://www.oaklandchopbar.com/\" target=\"_blank\">Chop Bar\u003c/a>, \u003ca href=\"http://stagslunchette.com/\" target=\"_blank\">Stags Lunchette\u003c/a> and the \u003ca href=\"http://www.eastbayexpress.com/WhatTheFork/archives/2014/09/10/mid-week-menu-bar-dogwoods-new-spinoff-barons-big-bagel-account-and-dollar-oysters-galore\" target=\"_blank\">Oakland Whole Foods\u003c/a>.\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/BaronBaking\" target=\"_blank\">Baron Baking\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/BaronBaking\" target=\"_blank\">@BaronBaking\u003c/a>\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The bagels at Beauty’s are the only ones in the East Bay made in the Montreal style: they’re boiled in honey water, baked throughout the day in their wood fired oven, then tossed in the air before being covered in toppings:\u003c/p>\n\u003cfigure id=\"attachment_88649\" class=\"wp-caption aligncenter\" style=\"max-width: 225px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bagel_flip.gif\">\u003cimg class=\"size-full wp-image-88649\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/10/bagel_flip.gif\" alt=\"Beauty's Bagels owner Blake Joffe taking bagels out of their (10,000 pound) wood fired oven\" width=\"225\" height=\"400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beauty's Bagels owner Blake Joffe taking bagels out of their wood fired oven\u003c/figcaption>\u003c/figure>\n\u003cp>The process leaves the bagels with a crisp crust and tender interior. Try one of their decadent lunch options (the fried chicken with beet coleslaw, or the After School Special with liver and pickled onions) on their exceptional salt and pepper bagel.\u003c/p>\n\u003cp>\u003ca href=\"http://www.beautysbagelshop.com/\" target=\"_blank\">\u003cstrong>Beauty's Bagel Shop\u003c/strong>\u003c/a>\u003cbr>\n3838 Telegraph Ave, Oakland, CA 94609 [\u003ca href=\"http://goo.gl/dpBu9q\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 788-6098\u003cbr>\nHours: Tue-Fri 7am-3pm, Sat-Sun 8am-3pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/beautysbagelshop\" target=\"_blank\">Beauty's Bagel Shop\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/beautysbagel\" target=\"_blank\">@beautysbagel\u003c/a>\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Berkeley Bagels is a place of excess: You want choices? The staggeringly large menu stretches the length of the store’s wall. Like cream cheese? The ungodly amount they use is enough for three bagels. Fan of poppy seed bagels? How about upgrading to a Super Seed bagel? The bagel sandwiches are huge, the jalapeño cream cheese pleasantly spicy, and you won’t even resent them for the nap you’ll need afterwards.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/berkeley-bagels-berkeley\" target=\"_blank\">\u003cstrong>Berkeley Bagels\u003c/strong>\u003c/a>\u003cbr>\n1281 Gilman St, Berkeley, CA 94706 [\u003ca href=\"http://goo.gl/ppuEZh\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 524-3104\u003cbr>\nHours: Mon-Fri 6:30am-5pm, Sat 7am-5pm, Sun 7am-4pm\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This dependable Alameda institution boils and bakes their bagels every morning and sticks mainly to the classics (although they do offer honey butter as a topping and an intriguing sounding French toast bagel that was sold out when I got there) with good results: a supple bagel with a crispy crust that’s slightly taller and slightly larger than most. Order any of the deli sandwiches on a bagel for a towering, filling lunch.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/levys-bagels-and-co-alameda\" target=\"_blank\">\u003cstrong>Levy's Bagels & Co\u003c/strong>\u003c/a>\u003cbr>\n730 Atlantic Ave, Alameda, CA 94501 [\u003ca href=\"http://goo.gl/Ylf9jW\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 523-1080\u003cbr>\nHours: Mon-Fri 6am-5pm, Sat-Sun 6:30am-4pm\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The bagels at this gluten-free mecca are made from their standard blend of brown rice flour, potato starch and tapioca flour. The result? A bagel with a slightly biscuit like quality, lightly browned exterior and a subtle sweetness, perfect for the \u003ca href=\"http://www.mariposabaking.com/collections/gifts/products/mariposa-t-shirt\" target=\"_blank\">\"gluten freek”\u003c/a> in your life.\u003c/p>\n\u003cp>\u003ca href=\"http://pickup.mariposabaking.com/\" target=\"_blank\">\u003cstrong>Mariposa Baking Company\u003c/strong>\u003c/a>\u003cbr>\n5427 Telegraph Ave, Unit D3, Oakland, CA 94609 [\u003ca href=\"http://goo.gl/rlcqJ8\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 595-0955\u003cbr>\nHours: Mon-Fri 9am-6pm, Sat 9am-5pm, Sat 10am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/MariposaGlutenFreeBakingCompany\" target=\"_blank\">Mariposa, Artisan Crafted Gluten Free Bakery & Café\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/mariposabaking\" target=\"_blank\">@mariposabaking\u003c/a>\u003cbr>\nPrice Range: $ (Bagels $10 and under, other menu items $$, with entrees $11-$17)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While their name evokes an old school East Coast deli, the boiled then baked bagels at this Rockridge café are anything but traditional. (Turns out, the \u003ca href=\"http://en.wikipedia.org/wiki/Brooklyn,_California\" target=\"_blank\">Brooklyn they’re referencing\u003c/a> is not the New York borough, but a former city in Alameda County, now annexed to Oakland.) And that’s a good thing: while a Spinach Asiago bagel may not be authentic, Old Brooklyn’s version is delicious, solid enough to give your mouth a workout and not too bready. They offer the standard flavors like poppy seed and everything, but the real draw is the assortment of unusual bagel flavors—pesto, orange-cranberry--and intriguing toppings, like hummus and Nutella. Let the New York bagel snobs sneer. For anyone in the Bay Area that secretly enjoys Noah’s Bagels' wild flavors but who craves a better tasting option, Old Brooklyn’s are the perfect East meets West bagel.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/old-brooklyn-bagels-and-deli-oakland\" target=\"_blank\">\u003cstrong>Old Brooklyn Bagels & Deli\u003c/strong>\u003c/a>\u003cbr>\n6000 College Ave, Oakland, CA 94618 [\u003ca href=\"http://goo.gl/8c8NFd\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 658-4963\u003cbr>\nHours: Mon-Fri 7am-5pm, Sat-Sun 8am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/oldbrooklynbd\" target=\"_blank\">Old Brooklyn Bagels & Deli\u003c/a>\u003cbr>\nPrice Range: $ (Entrees $10 and under)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Odd Bagel’s bagels are a revelation for several reasons: not only did owner Brent Woodard manage to create a gluten-free bread product with no lingering chemical aftertaste or bizarre texture, he also managed do so without any eggs, making them probably the most inclusive bagels in the country. Most impressive, however, is the fact his bagels don’t taste good for being a gluten-free bagel. They just taste good, period: dense, chewy and satisfying.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"mindshift": {
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"order": 12
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"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
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"onourwatch": {
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"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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"pbs-newshour": {
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},
"perspectives": {
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"order": 14
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
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"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
"link": "/radio/program/possible",
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
"pri-the-world": {
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"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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},
"reveal": {
"id": "reveal",
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