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"disqusTitle": "Alice Waters Reflects on Friendship With Cecilia Chiang",
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"content": "\u003cp>Alice Waters is well-known as the chef and proprietor of the Berkeley, California restaurant Chez Panisse. Waters is a pioneer in modern cuisine, bringing local, seasonal and sustainable ingredients to the plate, before “farm-to-table” was ever a catchphrase.\u003c/p>\n\u003cp>While many know Waters as a chef of French-influenced dishes, Waters has a history with Chinese food. Specifically, one of her longtime friends and mentors is Cecilia Chiang, 95, owner of the former Mandarin Restaurant, which first opened in San Francisco in 1961. Waters met Chiang shortly after opening her own restaurant, Chez Panisse, in 1971. The two have forged a friendship in the past four decades.\u003c/p>\n\u003cp>Waters is the author of 14 books and founder of The Edible Schoolyard Project, which advocates for healthy school lunches and a sustainable food curriculum in every public school. She is also vice president of Slow Food International.\u003c/p>\n\u003cp>Chiang and Waters are subjects in the new documentary by Wayne Wang, \"Soul of a Banquet,\" which \u003ca href=\"http://www.pbs.org/food/shows/soul-banquet/\" target=\"_blank\">premieres on PBS stations nationally this May\u003c/a>, presented by the Center for Asian American Media.\u003c/p>\n\u003cp>For the 40th anniversary of Chez Panisse, Chiang prepared a multi-course Chinese banquet in celebration of Waters and her restaurant, and to raise funds for The Edible Schoolyard Project. Wang filmed the banquet, which kickstarted the documentary about Chiang’s life.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Waters shares how she first met Chiang, reflections on their travels in China, and why she believes her daughter, Fanny, has a passion for Asian food today.\u003c/p>\n\u003cp>\u003cem>—Momo Chang\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>How did you first meet Cecilia?\u003cbr>\n\u003c/strong>I met her right at the beginning of Chez Panisse. I’m not quite sure when it was, maybe the first three years of Chez Panisse. Our mutual friend, Marion Cunningham, asked me to go to a cooking class that was happening at the Mandarin. So I went there for lunch and I was incredibly impressed and really admired Cecilia as a restaurateur, or I should say, a restauratrice. And we became friends from that point. Very much the three of us -- Marion, Cecilia and myself -- we spent a lot of time together, going out to restaurants, eating at the Mandarin, and ultimately, traveling together.\u003c/p>\n\u003cp>\u003cstrong>What was the cooking class like?\u003cbr>\n\u003c/strong>We were in the kitchen. Her chef was cooking, and they were making tea-smoked duck. I just had never had duck like that in my life. I was just so knocked out with his doing it, how they were being smoked. It was revelatory to me to watch him cooking with the wok and using all the vegetables that I didn’t know about. It was very impressive. It was a demonstration kind of cooking. I didn’t really take a class -- I was there looking in on the class.\u003c/p>\n\u003cp>\u003cstrong>So Cecilia was a restaurant owner at the same time as you were. What did it mean to you that she started her restaurant in 1961, and in Japan before then? Did that have any impact on you as a woman chef?\u003cbr>\n\u003c/strong>Oh, absolutely. She just took me under her wing, in a way. She taught me everything she knew about taking care of a dining room and what it was to make up a menu. I think that was the part that was particularly impressive to me. Because I was doing single menus at Chez Panisse. She would think about a menu in ways that I’d never imagined before. It was always about what was exactly in season; always ending with fish; and she was always thinking about the textures. I was seated at her side at many banquets so she would be putting things on my plate and showing me how to eat them in sequence. She knew she was passing something on to me, and I was very eager to have it happen.\u003c/p>\n\u003cp>\u003cstrong>You, Marion and Cecilia traveled together in Europe and Asia. Can you talk about what that was like?\u003cbr>\n\u003c/strong>It was positively eye-opening to go to China in 1983. We stayed at a guesthouse where Nixon had stayed in China. We were supposedly there for a gastronomic and culinary visit. I realized later that Cecilia was really there to see her family. And she used the idea of this culinary adventure to have access to very special places and for us to have dinner. We ate a lunch at the Summer Palace while we were there. Many times, when we were traveling around, people would stop and listen to Cecilia speaking Mandarin and be very impressed by her and thinking that she was a part of the ruling class of China and following her around.\u003c/p>\n\u003cp>She took us on lots of adventures. One of them was when we went to Hangzhou. There weren’t any restaurants but she saw somebody was getting married at a place she used to like. And she said, “Well, let’s go say hello to these people,” and they invited us to have lunch with them. We had this amazing sweet and sour fish with water chestnuts. Cecilia is always ready to eat and drink and walk and talk and meet. She’s a great traveling companion.\u003c/p>\n\u003cp>I was pregnant during that trip. It’s quite amazing that now my daughter has an absolute passion for Asian food. We had gone to Japan before and then to China. Sometimes I wonder if it had to do with that time I spent there.\u003c/p>\n\u003cp>\u003cstrong>She was exposed to it in your belly.\u003cbr>\n\u003c/strong>Yes. It was quite something.\u003c/p>\n\u003cp>\u003cstrong>That’s fascinating. About \"Soul of a Banquet\" -- what do you think of the film?\u003cbr>\n\u003c/strong>I think it’s so important that her life is recorded because she has influenced and educated a whole generation about Chinese food.\u003c/p>\n\u003cp>\u003cstrong>Could you talk a little bit about what your friendship with her has meant to you throughout the years?\u003cbr>\n\u003c/strong>Oh, it’s precious to me. I’m just writing a memoir about the people that have influenced my life, the women who have influenced my life, and she’s one of the 10 people who’ve had great influence on me.\u003c/p>\n\u003cp>She has a beautiful rhythm to her life. It’s about how you stay vital as you grow older, and what keeps you young. Certainly, her relationship with restaurants, her excitement about tasting things that are new. She is as passionate as she was when I first met her.\u003c/p>\n\u003cp>\u003cem>This is an edited version of the interview.\u003c/em>\u003c/p>\n\u003cp>https://youtu.be/f3fY6sCQQvc\u003c/p>\n\u003cp>\u003ca href=\"http://www.pbs.org/food/shows/soul-banquet/\" target=\"_blank\">Watch \"Soul of a Banquet\" on PBS. Check local listings.\u003c/a>\u003c/p>\n\u003cp>More:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://caamedia.org/blog/2015/04/30/meet-soul-of-a-banquets-cecilia-chiang/\" target=\"_blank\">Meet \"Soul of a Banquet‘s\" Cecilia Chiang\u003c/a>\u003c/li>\n\u003cli>Cecilia Chiang shares her recipes for \u003ca href=\"http://www.pbs.org/food/recipes/lions-head/\" target=\"_blank\">Lion’s Head\u003c/a>, \u003ca href=\"http://www.pbs.org/food/recipes/bon-bon-chicken/\" target=\"_blank\">Bon Bon Chicken\u003c/a>, \u003ca href=\"http://www.pbs.org/food/recipes/mapo-dofu/\" target=\"_blank\">Mapo Dofu\u003c/a> and \u003ca href=\"http://www.pbs.org/food/recipes/zha-ziang-mian/\" target=\"_blank\">Zha Ziang Mian\u003c/a>.\u003c/li>\n\u003cli>\u003ca href=\"http://caamedia.org/blog/2015/04/21/soul-of-a-banquet-director-wayne-wang/\" target=\"_blank\">Q&A with \"Soul of a Banquet\" Director Wayne Wang\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Momo Chang is the content manager at the \u003ca href=\"http://caamedia.org/\" target=\"_blank\">Center for Asian American Media\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Alice Waters is well-known as the chef and proprietor of the Berkeley, California restaurant Chez Panisse. Waters is a pioneer in modern cuisine, bringing local, seasonal and sustainable ingredients to the plate, before “farm-to-table” was ever a catchphrase.\u003c/p>\n\u003cp>While many know Waters as a chef of French-influenced dishes, Waters has a history with Chinese food. Specifically, one of her longtime friends and mentors is Cecilia Chiang, 95, owner of the former Mandarin Restaurant, which first opened in San Francisco in 1961. Waters met Chiang shortly after opening her own restaurant, Chez Panisse, in 1971. The two have forged a friendship in the past four decades.\u003c/p>\n\u003cp>Waters is the author of 14 books and founder of The Edible Schoolyard Project, which advocates for healthy school lunches and a sustainable food curriculum in every public school. She is also vice president of Slow Food International.\u003c/p>\n\u003cp>Chiang and Waters are subjects in the new documentary by Wayne Wang, \"Soul of a Banquet,\" which \u003ca href=\"http://www.pbs.org/food/shows/soul-banquet/\" target=\"_blank\">premieres on PBS stations nationally this May\u003c/a>, presented by the Center for Asian American Media.\u003c/p>\n\u003cp>For the 40th anniversary of Chez Panisse, Chiang prepared a multi-course Chinese banquet in celebration of Waters and her restaurant, and to raise funds for The Edible Schoolyard Project. Wang filmed the banquet, which kickstarted the documentary about Chiang’s life.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Waters shares how she first met Chiang, reflections on their travels in China, and why she believes her daughter, Fanny, has a passion for Asian food today.\u003c/p>\n\u003cp>\u003cem>—Momo Chang\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>How did you first meet Cecilia?\u003cbr>\n\u003c/strong>I met her right at the beginning of Chez Panisse. I’m not quite sure when it was, maybe the first three years of Chez Panisse. Our mutual friend, Marion Cunningham, asked me to go to a cooking class that was happening at the Mandarin. So I went there for lunch and I was incredibly impressed and really admired Cecilia as a restaurateur, or I should say, a restauratrice. And we became friends from that point. Very much the three of us -- Marion, Cecilia and myself -- we spent a lot of time together, going out to restaurants, eating at the Mandarin, and ultimately, traveling together.\u003c/p>\n\u003cp>\u003cstrong>What was the cooking class like?\u003cbr>\n\u003c/strong>We were in the kitchen. Her chef was cooking, and they were making tea-smoked duck. I just had never had duck like that in my life. I was just so knocked out with his doing it, how they were being smoked. It was revelatory to me to watch him cooking with the wok and using all the vegetables that I didn’t know about. It was very impressive. It was a demonstration kind of cooking. I didn’t really take a class -- I was there looking in on the class.\u003c/p>\n\u003cp>\u003cstrong>So Cecilia was a restaurant owner at the same time as you were. What did it mean to you that she started her restaurant in 1961, and in Japan before then? Did that have any impact on you as a woman chef?\u003cbr>\n\u003c/strong>Oh, absolutely. She just took me under her wing, in a way. She taught me everything she knew about taking care of a dining room and what it was to make up a menu. I think that was the part that was particularly impressive to me. Because I was doing single menus at Chez Panisse. She would think about a menu in ways that I’d never imagined before. It was always about what was exactly in season; always ending with fish; and she was always thinking about the textures. I was seated at her side at many banquets so she would be putting things on my plate and showing me how to eat them in sequence. She knew she was passing something on to me, and I was very eager to have it happen.\u003c/p>\n\u003cp>\u003cstrong>You, Marion and Cecilia traveled together in Europe and Asia. Can you talk about what that was like?\u003cbr>\n\u003c/strong>It was positively eye-opening to go to China in 1983. We stayed at a guesthouse where Nixon had stayed in China. We were supposedly there for a gastronomic and culinary visit. I realized later that Cecilia was really there to see her family. And she used the idea of this culinary adventure to have access to very special places and for us to have dinner. We ate a lunch at the Summer Palace while we were there. Many times, when we were traveling around, people would stop and listen to Cecilia speaking Mandarin and be very impressed by her and thinking that she was a part of the ruling class of China and following her around.\u003c/p>\n\u003cp>She took us on lots of adventures. One of them was when we went to Hangzhou. There weren’t any restaurants but she saw somebody was getting married at a place she used to like. And she said, “Well, let’s go say hello to these people,” and they invited us to have lunch with them. We had this amazing sweet and sour fish with water chestnuts. Cecilia is always ready to eat and drink and walk and talk and meet. She’s a great traveling companion.\u003c/p>\n\u003cp>I was pregnant during that trip. It’s quite amazing that now my daughter has an absolute passion for Asian food. We had gone to Japan before and then to China. Sometimes I wonder if it had to do with that time I spent there.\u003c/p>\n\u003cp>\u003cstrong>She was exposed to it in your belly.\u003cbr>\n\u003c/strong>Yes. It was quite something.\u003c/p>\n\u003cp>\u003cstrong>That’s fascinating. About \"Soul of a Banquet\" -- what do you think of the film?\u003cbr>\n\u003c/strong>I think it’s so important that her life is recorded because she has influenced and educated a whole generation about Chinese food.\u003c/p>\n\u003cp>\u003cstrong>Could you talk a little bit about what your friendship with her has meant to you throughout the years?\u003cbr>\n\u003c/strong>Oh, it’s precious to me. I’m just writing a memoir about the people that have influenced my life, the women who have influenced my life, and she’s one of the 10 people who’ve had great influence on me.\u003c/p>\n\u003cp>She has a beautiful rhythm to her life. It’s about how you stay vital as you grow older, and what keeps you young. Certainly, her relationship with restaurants, her excitement about tasting things that are new. She is as passionate as she was when I first met her.\u003c/p>\n\u003cp>\u003cem>This is an edited version of the interview.\u003c/em>\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/f3fY6sCQQvc'\n title='//www.youtube.com/embed/f3fY6sCQQvc'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003ca href=\"http://www.pbs.org/food/shows/soul-banquet/\" target=\"_blank\">Watch \"Soul of a Banquet\" on PBS. Check local listings.\u003c/a>\u003c/p>\n\u003cp>More:\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://caamedia.org/blog/2015/04/30/meet-soul-of-a-banquets-cecilia-chiang/\" target=\"_blank\">Meet \"Soul of a Banquet‘s\" Cecilia Chiang\u003c/a>\u003c/li>\n\u003cli>Cecilia Chiang shares her recipes for \u003ca href=\"http://www.pbs.org/food/recipes/lions-head/\" target=\"_blank\">Lion’s Head\u003c/a>, \u003ca href=\"http://www.pbs.org/food/recipes/bon-bon-chicken/\" target=\"_blank\">Bon Bon Chicken\u003c/a>, \u003ca href=\"http://www.pbs.org/food/recipes/mapo-dofu/\" target=\"_blank\">Mapo Dofu\u003c/a> and \u003ca href=\"http://www.pbs.org/food/recipes/zha-ziang-mian/\" target=\"_blank\">Zha Ziang Mian\u003c/a>.\u003c/li>\n\u003cli>\u003ca href=\"http://caamedia.org/blog/2015/04/21/soul-of-a-banquet-director-wayne-wang/\" target=\"_blank\">Q&A with \"Soul of a Banquet\" Director Wayne Wang\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Fish: A Sausalito Eatery Dishing Up Simplicity and Sustainability",
"title": "Fish: A Sausalito Eatery Dishing Up Simplicity and Sustainability",
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"content": "\u003cp>I’m seated at a wooden picnic table overlooking the sunlit waters of Sausalito’s harbor. My paper napkin flutters in the breeze. At a neighboring table, a golden retriever lounges near his owner’s feet. I tuck into a piece of oak-grilled trout dusted with salt crystals, set atop a pile of leafy greens. Like the ambience, my meal is simple and superb. But the story behind how this superb piece of trout landed on my plate is anything but simple.\u003c/p>\n\u003cp>The story begins with the co-owners of \u003ca href=\"http://www.331fish.com/\" target=\"_blank\">Fish restaurant and market\u003c/a>, Kenny Belov and Bill Foss. Frustrated by the fact that most trout are raised on a diet of cheap, unsustainable animal protein (\u003ca href=\"http://www.pbs.org/emptyoceans/fts/fishmeal/\" target=\"_blank\">fishmeal\u003c/a>) and often loaded with unsavory additives, Belov and Foss decided to take matters into their own hands. They formed their own seafood distribution company, \u003ca href=\"http://twoxsea.com/mcfarlandspringstrout/\" target=\"_blank\">TwoXSea\u003c/a>, partnered with a trout farm in Lassen County, and figured out how to raise trout on a vegetarian diet without compromising taste or nutritional value. Just over a year after the idea was first hatched, McFarland Springs vegetarian-fed trout appeared on the menu at Fish, where it has remained a staple ever since.\u003c/p>\n\u003cp>The TwoXSea team is now running tests on tilapia.\u003c/p>\n\u003cp>“We’re trying to do a vegetarian-raised tilapia, which is kind of funny because in the wild, tilapia are actually vegetarian,” Belov notes. Unfortunately, people figured out that tilapia grew much faster and that it was much more economically efficient if we turned them into carnivores.”\u003c/p>\n\u003cp>Like many scientists, Belov is concerned that the vast amount of wild fish caught to feed farmed fish is unnecessarily depleting our marine resources and disrupting the balance of life in the ocean.\u003c/p>\n\u003cfigure id=\"attachment_95880\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-95880 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Fish-exterior1920.jpg\" alt=\"Ultra-casual outdoor dining on the Sausalito harbor at Fish.\" width=\"1920\" height=\"1173\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish-exterior1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish-exterior1920-400x244.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish-exterior1920-800x489.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish-exterior1920-1440x880.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish-exterior1920-1180x721.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish-exterior1920-960x587.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ultra-casual outdoor dining on the Sausalito harbor at Fish. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Creating vegetarian diets for farmed fish is just one example of the hard work and cutting edge innovations that belies the aura of simplicity at Fish. These big, behind-the-scenes efforts are spurred by the owners’ desire to ensure the long-term health of our fisheries.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“We knew the oceans were in trouble, but we kept seeing things on menus that were problematic,” Belov explains. “My partner and I wanted to create a waterfront dining experience that could be part of the solution -- and offer our guests truth in advertising when it came to how our ingredients were sourced.”\u003c/p>\n\u003cp>Knowing exactly how seafood is sourced turned out to be no small feat. When they first opened in 2004, Belov and Foss relied solely on the \u003ca href=\"http://www.seafoodwatch.org/\" target=\"_blank\">guidelines offered by the Monterey Bay Aquarium\u003c/a>. But they soon found that the aquarium’s recommendations weren’t sufficiently watertight.\u003c/p>\n\u003cp>“There were a lot of red flags for us,” Belov says. “Was it really possible to get these fish caught a certain way all of the time? How could something be available every single day, 365-days a year and still be sourced responsibly, correctly and ethically? So we started going out on boats, and we saw that there were inaccuracies in the recommendations.”\u003c/p>\n\u003cfigure id=\"attachment_95882\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-95882 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Fish-market2-1920.jpg\" alt=\"Fishing vessel names are noted next to daily offerings at Fish’s market.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish-market2-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish-market2-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish-market2-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish-market2-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish-market2-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish-market2-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fishing vessel names are noted next to daily offerings at Fish’s market. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Belov and Foss decided that the only way to ensure that the seafood was meeting their standards was to personally vet all of the fishing vessels which they did business with. The names of those vessels are written on a chalkboard alongside daily menu offerings like sole, salmon and sturgeon. The boat names are listed both in homage to the fishermen that make these dishes possible and to get customers thinking about where their seafood comes from.\u003c/p>\n\u003cp>When it first opened, Fish was one of only a few restaurants meeting a rising demand for honesty and sustainability in seafood sourcing. Today, many more restaurants, markets and distributors have joined in the quest, but these initiatives still only represent a fraction of what is happening in the industry, where fishing practices remain mostly out-of-sight and mind to retailers and consumers.\u003c/p>\n\u003cfigure id=\"attachment_95883\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-95883 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Fish_oysters1920.jpg\" alt=\"Barbecued oysters\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_oysters1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_oysters1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_oysters1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_oysters1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_oysters1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_oysters1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Barbecued oysters \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Whether you are eating barbecued oysters, Tuscan white bean and albacore tuna salad, or thick ribbons of organic pasta topped with a flakey piece of cod, you can rest assured that the seafood at Fish is fresh and sustainably caught. But there’s no rest for Belov and Foss, who continually push for new ways to better meet their mission.\u003c/p>\n\u003cp>Among the current menu items that reflect their ongoing sustainability efforts is the inclusion of rock crab. Abundant in California waters but normally ignored in the northern part of the state because of its lack of meat, Belov and Foss saw local rock crabs as an opportunity. After using the claw meat to make crispy tacos, executive chef Douglas Bernstein cooks the rest of the crab way down to make a rich bisque.\u003c/p>\n\u003cp>“We use the whole animal,” Belov says. “It’s a good substitute for Dungeness crab, which is going out of season, and it allows us to create more work for local commercial crab fishermen.\"\u003c/p>\n\u003cfigure id=\"attachment_95912\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-95912 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/crabroll1920.jpg\" alt=\"Crab roll made with Dungeness crab, when in season.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/crabroll1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/crabroll1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/crabroll1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/crabroll1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/crabroll1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/crabroll1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crab roll made with Dungeness crab, when in season. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another notable dish comes from the kids' menu. Most eateries serve fish sticks that have been heavily breaded, previously frozen and contain only a thin layer of farmed and/or minced fish. At Fish, the sticks are made with the same fresh catch served to grown-ups. Belov says it’s actually one of the most labor-intensive dishes on the menu because it takes so long to cut all the fish and prep the ingredients for the breading.\u003c/p>\n\u003cp>I’ve sampled enough of my daughter’s meals over the years to attest to the fact the these sticks are tastier and more fish-filled than any others that we’ve encountered (my daughter concurs). But like everything else at Fish, the fish sticks come with a higher-than-expected price tag ($14). The no-frills vibe and long lines to order your food at Fish leads customers to expect the prices to be cheaper than they are ($24 for a simple piece of trout on a salad).\u003c/p>\n\u003cp>Belov says that prices have been a point of contention from the very start, but from his perspective, the cost is warranted.\u003c/p>\n\u003cfigure id=\"attachment_95884\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-95884 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Fish_Tali-lemon1920.jpg\" alt=\"Kids’ fish sticks made with fresh cod.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_Tali-lemon1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_Tali-lemon1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_Tali-lemon1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_Tali-lemon1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_Tali-lemon1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_Tali-lemon1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kids’ fish sticks made with fresh cod. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“We want to pay our fishermen and our farmers well. And yes, we go the extra mile to source the best, most sustainable ingredients. And that figures into the true cost of the plate of food,” Belov says.\u003c/p>\n\u003cp>Although the abundant portions offered at Fish may not be the most sustainable when it comes to waistlines, they do help dispel any grumbling about prices.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>“We could put linen and silver and stemware and give you half the portion and not care where it comes from, but for us the food comes first,” Belov says. “One complaint I never hear is: ‘Wow, that was really good but I’m still hungry.’”\u003c/p>\n\u003cfigure id=\"attachment_95885\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-95885 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Fish_dog1920.jpg\" alt=\"A dog looks longingly at a passing crab roll.\" width=\"1920\" height=\"1244\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_dog1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_dog1920-400x259.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_dog1920-800x518.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_dog1920-1440x933.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_dog1920-1180x765.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_dog1920-960x622.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A dog looks longingly at a passing crab roll. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n",
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"excerpt": "Although the vibe at Fish is laid-back and rustic, cutting-edge innovations are underway behind the scenes, spurred by a desire to sustain life in our seas.",
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"description": "Although the vibe at Fish is laid-back and rustic, cutting-edge innovations are underway behind the scenes, spurred by a desire to sustain life in our seas.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I’m seated at a wooden picnic table overlooking the sunlit waters of Sausalito’s harbor. My paper napkin flutters in the breeze. At a neighboring table, a golden retriever lounges near his owner’s feet. I tuck into a piece of oak-grilled trout dusted with salt crystals, set atop a pile of leafy greens. Like the ambience, my meal is simple and superb. But the story behind how this superb piece of trout landed on my plate is anything but simple.\u003c/p>\n\u003cp>The story begins with the co-owners of \u003ca href=\"http://www.331fish.com/\" target=\"_blank\">Fish restaurant and market\u003c/a>, Kenny Belov and Bill Foss. Frustrated by the fact that most trout are raised on a diet of cheap, unsustainable animal protein (\u003ca href=\"http://www.pbs.org/emptyoceans/fts/fishmeal/\" target=\"_blank\">fishmeal\u003c/a>) and often loaded with unsavory additives, Belov and Foss decided to take matters into their own hands. They formed their own seafood distribution company, \u003ca href=\"http://twoxsea.com/mcfarlandspringstrout/\" target=\"_blank\">TwoXSea\u003c/a>, partnered with a trout farm in Lassen County, and figured out how to raise trout on a vegetarian diet without compromising taste or nutritional value. Just over a year after the idea was first hatched, McFarland Springs vegetarian-fed trout appeared on the menu at Fish, where it has remained a staple ever since.\u003c/p>\n\u003cp>The TwoXSea team is now running tests on tilapia.\u003c/p>\n\u003cp>“We’re trying to do a vegetarian-raised tilapia, which is kind of funny because in the wild, tilapia are actually vegetarian,” Belov notes. Unfortunately, people figured out that tilapia grew much faster and that it was much more economically efficient if we turned them into carnivores.”\u003c/p>\n\u003cp>Like many scientists, Belov is concerned that the vast amount of wild fish caught to feed farmed fish is unnecessarily depleting our marine resources and disrupting the balance of life in the ocean.\u003c/p>\n\u003cfigure id=\"attachment_95880\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-95880 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Fish-exterior1920.jpg\" alt=\"Ultra-casual outdoor dining on the Sausalito harbor at Fish.\" width=\"1920\" height=\"1173\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish-exterior1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish-exterior1920-400x244.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish-exterior1920-800x489.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish-exterior1920-1440x880.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish-exterior1920-1180x721.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish-exterior1920-960x587.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Ultra-casual outdoor dining on the Sausalito harbor at Fish. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Creating vegetarian diets for farmed fish is just one example of the hard work and cutting edge innovations that belies the aura of simplicity at Fish. These big, behind-the-scenes efforts are spurred by the owners’ desire to ensure the long-term health of our fisheries.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“We knew the oceans were in trouble, but we kept seeing things on menus that were problematic,” Belov explains. “My partner and I wanted to create a waterfront dining experience that could be part of the solution -- and offer our guests truth in advertising when it came to how our ingredients were sourced.”\u003c/p>\n\u003cp>Knowing exactly how seafood is sourced turned out to be no small feat. When they first opened in 2004, Belov and Foss relied solely on the \u003ca href=\"http://www.seafoodwatch.org/\" target=\"_blank\">guidelines offered by the Monterey Bay Aquarium\u003c/a>. But they soon found that the aquarium’s recommendations weren’t sufficiently watertight.\u003c/p>\n\u003cp>“There were a lot of red flags for us,” Belov says. “Was it really possible to get these fish caught a certain way all of the time? How could something be available every single day, 365-days a year and still be sourced responsibly, correctly and ethically? So we started going out on boats, and we saw that there were inaccuracies in the recommendations.”\u003c/p>\n\u003cfigure id=\"attachment_95882\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-95882 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Fish-market2-1920.jpg\" alt=\"Fishing vessel names are noted next to daily offerings at Fish’s market.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish-market2-1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish-market2-1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish-market2-1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish-market2-1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish-market2-1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish-market2-1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fishing vessel names are noted next to daily offerings at Fish’s market. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Belov and Foss decided that the only way to ensure that the seafood was meeting their standards was to personally vet all of the fishing vessels which they did business with. The names of those vessels are written on a chalkboard alongside daily menu offerings like sole, salmon and sturgeon. The boat names are listed both in homage to the fishermen that make these dishes possible and to get customers thinking about where their seafood comes from.\u003c/p>\n\u003cp>When it first opened, Fish was one of only a few restaurants meeting a rising demand for honesty and sustainability in seafood sourcing. Today, many more restaurants, markets and distributors have joined in the quest, but these initiatives still only represent a fraction of what is happening in the industry, where fishing practices remain mostly out-of-sight and mind to retailers and consumers.\u003c/p>\n\u003cfigure id=\"attachment_95883\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-95883 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Fish_oysters1920.jpg\" alt=\"Barbecued oysters\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_oysters1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_oysters1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_oysters1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_oysters1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_oysters1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_oysters1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Barbecued oysters \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Whether you are eating barbecued oysters, Tuscan white bean and albacore tuna salad, or thick ribbons of organic pasta topped with a flakey piece of cod, you can rest assured that the seafood at Fish is fresh and sustainably caught. But there’s no rest for Belov and Foss, who continually push for new ways to better meet their mission.\u003c/p>\n\u003cp>Among the current menu items that reflect their ongoing sustainability efforts is the inclusion of rock crab. Abundant in California waters but normally ignored in the northern part of the state because of its lack of meat, Belov and Foss saw local rock crabs as an opportunity. After using the claw meat to make crispy tacos, executive chef Douglas Bernstein cooks the rest of the crab way down to make a rich bisque.\u003c/p>\n\u003cp>“We use the whole animal,” Belov says. “It’s a good substitute for Dungeness crab, which is going out of season, and it allows us to create more work for local commercial crab fishermen.\"\u003c/p>\n\u003cfigure id=\"attachment_95912\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-95912 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/crabroll1920.jpg\" alt=\"Crab roll made with Dungeness crab, when in season.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/crabroll1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/crabroll1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/crabroll1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/crabroll1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/crabroll1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/crabroll1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Crab roll made with Dungeness crab, when in season. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another notable dish comes from the kids' menu. Most eateries serve fish sticks that have been heavily breaded, previously frozen and contain only a thin layer of farmed and/or minced fish. At Fish, the sticks are made with the same fresh catch served to grown-ups. Belov says it’s actually one of the most labor-intensive dishes on the menu because it takes so long to cut all the fish and prep the ingredients for the breading.\u003c/p>\n\u003cp>I’ve sampled enough of my daughter’s meals over the years to attest to the fact the these sticks are tastier and more fish-filled than any others that we’ve encountered (my daughter concurs). But like everything else at Fish, the fish sticks come with a higher-than-expected price tag ($14). The no-frills vibe and long lines to order your food at Fish leads customers to expect the prices to be cheaper than they are ($24 for a simple piece of trout on a salad).\u003c/p>\n\u003cp>Belov says that prices have been a point of contention from the very start, but from his perspective, the cost is warranted.\u003c/p>\n\u003cfigure id=\"attachment_95884\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-95884 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Fish_Tali-lemon1920.jpg\" alt=\"Kids’ fish sticks made with fresh cod.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_Tali-lemon1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_Tali-lemon1920-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_Tali-lemon1920-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_Tali-lemon1920-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_Tali-lemon1920-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_Tali-lemon1920-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Kids’ fish sticks made with fresh cod. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“We want to pay our fishermen and our farmers well. And yes, we go the extra mile to source the best, most sustainable ingredients. And that figures into the true cost of the plate of food,” Belov says.\u003c/p>\n\u003cp>Although the abundant portions offered at Fish may not be the most sustainable when it comes to waistlines, they do help dispel any grumbling about prices.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>“We could put linen and silver and stemware and give you half the portion and not care where it comes from, but for us the food comes first,” Belov says. “One complaint I never hear is: ‘Wow, that was really good but I’m still hungry.’”\u003c/p>\n\u003cfigure id=\"attachment_95885\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-95885 size-full\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/05/Fish_dog1920.jpg\" alt=\"A dog looks longingly at a passing crab roll.\" width=\"1920\" height=\"1244\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_dog1920.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_dog1920-400x259.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_dog1920-800x518.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_dog1920-1440x933.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_dog1920-1180x765.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/05/Fish_dog1920-960x622.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">A dog looks longingly at a passing crab roll. \u003ccite>(Lisa Landers)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>Listen to the Story on Morning Edition:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/me/2015/05/20150506_me_panera_is_the_latest_to_drop_artificial_ingredients_from_its_food.mp3\u003c/p>\n\u003cp>This news may feel like day-old bread, but here goes: Panera Bread is shaking up the fast-casual eatery world with its \u003ca href=\"https://www.panerabread.com/panerabread/documents/press/2015/no-no-list-release%205-5-15.pdf\">announcement\u003c/a> to ditch more than 150 food additives by the end of 2016.\u003c/p>\n\u003cp>That includes everything from artificial colorings to preservatives to monosodium gluatamate, or \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/17/245728214/msg-seasoned-for-a-comeback\">MSG\u003c/a>. Here's a \u003ca href=\"https://www.panerabread.com/content/dam/panerabread/documents/panera-no-no-list-05-2015.pdf\">list\u003c/a> of Panera's new no-no list.\u003c/p>\n\u003cp>The question we're asking here at \u003ca href=\"http://www.npr.org/blogs/thesalt/\" target=\"_blank\">The Salt\u003c/a> is: How much credit should the chain get for its highly orchestrated announcement? (Believe us when we say there was more than one PR firm promoting the news.)\u003c/p>\n\u003cp>In other words, how forward-thinking is the company? And how much are they trying to take credit for changes that are actually sweeping the entire food industry?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Here's our take: Kudos to Panera for shining a light on some of the standard practices among commercial food suppliers -- such as adding titanium dioxide to mozzarella cheese in order to create an ultra-white appearance. Who needs bleach in their mozzarella, really?\u003c/p>\n\u003cp>Panera's head chef, Dan Kish, says that as he and his team pored over the hundreds of additives in the ingredients that Panera uses, they asked two questions: What is this? And why is it used?\u003c/p>\n\u003cp>When he realized that the titanium dioxide was used for cosmetic purposes, he said, \"Let's just take it out.\"\u003c/p>\n\u003cp>Kish says he's not a scientist, so he doesn't want get into the debate over whether removing the additives makes the food more healthful, or less harmful. In any case, there's little evidence that many of the additives Panera is eliminating pose a measurable health risk at the amounts they're commonly used in food. We've \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/06/286886095/almost-500-foods-contain-the-yoga-mat-compound-should-we-care-keep\">reported\u003c/a>, for instance, that there's little risk associated with azodicarbonamide, a chemical on the \"no-no\" list, despite its association as being the same compound that's in yoga mats.\u003c/p>\n\u003cp>Kish says he believes that the direction Panera is headed is driven much more by his philosophy of food and cooking. \"We think a simplified pantry is a better pantry,\" he says.\u003c/p>\n\u003cp>Other Big Food companies like Nestle, Hershey and Kraft are also eliminating or cutting back on additives. And it's clear from survey data that more Americans favor such changes.\u003c/p>\n\u003cp>In January, Nielsen published a \u003ca href=\"http://www.nielsen.com/content/dam/nielsenglobal/eu/nielseninsights/pdfs/Nielsen%20Global%20Health%20and%20Wellness%20Report%20-%20January%202015.pdf\">global survey\u003c/a> showing that an increasing number of Americans say they want fresh, natural and minimally processed foods. What's more, 1 in 4 North Americans said they would pay a premium for foods that were \"all natural\" or contained no artificial colors.\u003c/p>\n\u003cp>But where Panera is not pushing new boundaries is its call to ditch trans fats. As we've \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/07/243730263/fda-moves-to-phase-out-remaining-trans-fats-in-food-supply\">reported\u003c/a>, in 2006, the Food and Drug Administration required food companies to label the trans fats in their products. Since then, the entire food industry has cut back drastically on the use of partially hydrogenated oils. The Grocery Manufacturers Association estimates that food manufacturers have lowered the amounts of trans fats in their food products by over 73 percent.\u003c/p>\n\u003cp>So, on this particular ingredient, it's hard to give Panera credit for a change that has already swept through the entire industry.\u003c/p>\n\u003cp>And, here's one more hiccup in Panera's \"no-no\" list: The company says it will not use any high fructose corn syrup or artificial sweeteners — such as aspartame and Ace-K — in its menu items.\u003c/p>\n\u003cp>And yet it will continue to sell beverages, such as sodas and diet-colas, that contain these sweeteners. \"It's a big omission,\" says \u003ca href=\"http://www.cspinet.org/about/cspi_staff.html\">Lisa Lefferts\u003c/a>, a senior scientist at the Center for Science in the Public Interest.\u003c/p>\n\u003cp>Panera's Kish says the company is working with its beverage suppliers to move in this direction. So, he says, stay tuned. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Here's our take: Kudos to Panera for shining a light on some of the standard practices among commercial food suppliers -- such as adding titanium dioxide to mozzarella cheese in order to create an ultra-white appearance. Who needs bleach in their mozzarella, really?\u003c/p>\n\u003cp>Panera's head chef, Dan Kish, says that as he and his team pored over the hundreds of additives in the ingredients that Panera uses, they asked two questions: What is this? And why is it used?\u003c/p>\n\u003cp>When he realized that the titanium dioxide was used for cosmetic purposes, he said, \"Let's just take it out.\"\u003c/p>\n\u003cp>Kish says he's not a scientist, so he doesn't want get into the debate over whether removing the additives makes the food more healthful, or less harmful. In any case, there's little evidence that many of the additives Panera is eliminating pose a measurable health risk at the amounts they're commonly used in food. We've \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/06/286886095/almost-500-foods-contain-the-yoga-mat-compound-should-we-care-keep\">reported\u003c/a>, for instance, that there's little risk associated with azodicarbonamide, a chemical on the \"no-no\" list, despite its association as being the same compound that's in yoga mats.\u003c/p>\n\u003cp>Kish says he believes that the direction Panera is headed is driven much more by his philosophy of food and cooking. \"We think a simplified pantry is a better pantry,\" he says.\u003c/p>\n\u003cp>Other Big Food companies like Nestle, Hershey and Kraft are also eliminating or cutting back on additives. And it's clear from survey data that more Americans favor such changes.\u003c/p>\n\u003cp>In January, Nielsen published a \u003ca href=\"http://www.nielsen.com/content/dam/nielsenglobal/eu/nielseninsights/pdfs/Nielsen%20Global%20Health%20and%20Wellness%20Report%20-%20January%202015.pdf\">global survey\u003c/a> showing that an increasing number of Americans say they want fresh, natural and minimally processed foods. What's more, 1 in 4 North Americans said they would pay a premium for foods that were \"all natural\" or contained no artificial colors.\u003c/p>\n\u003cp>But where Panera is not pushing new boundaries is its call to ditch trans fats. As we've \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/11/07/243730263/fda-moves-to-phase-out-remaining-trans-fats-in-food-supply\">reported\u003c/a>, in 2006, the Food and Drug Administration required food companies to label the trans fats in their products. Since then, the entire food industry has cut back drastically on the use of partially hydrogenated oils. The Grocery Manufacturers Association estimates that food manufacturers have lowered the amounts of trans fats in their food products by over 73 percent.\u003c/p>\n\u003cp>So, on this particular ingredient, it's hard to give Panera credit for a change that has already swept through the entire industry.\u003c/p>\n\u003cp>And, here's one more hiccup in Panera's \"no-no\" list: The company says it will not use any high fructose corn syrup or artificial sweeteners — such as aspartame and Ace-K — in its menu items.\u003c/p>\n\u003cp>And yet it will continue to sell beverages, such as sodas and diet-colas, that contain these sweeteners. \"It's a big omission,\" says \u003ca href=\"http://www.cspinet.org/about/cspi_staff.html\">Lisa Lefferts\u003c/a>, a senior scientist at the Center for Science in the Public Interest.\u003c/p>\n\u003cp>Panera's Kish says the company is working with its beverage suppliers to move in this direction. So, he says, stay tuned. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>I used to be a big fan of hitting up bars that served food on the weekends (and yes, Thursdays count as the weekend). Then motherhood happened. My husband and I did the very common I-can’t-afford-a-bigger-San-Francisco-apartment move to the East Bay. We’re in Berkeley now. It’s great. I still love SF too (and lucky for you I’m not here to make some tiresome comparisons about which side of the bay is more hip). Anyhow, back to beer and babies. I still like to go out, but bars are out of the picture for now. I know I can technically take my ten month old to any restaurant that serves beer, but sometimes I don’t want to deal with the glares when my baby starts practicing his falsetto. And he always practices his falsetto. I’d rather go somewhere baby-friendly, and close. Somewhere that actually has a diaper changing table in the women’s room, and maybe even one in the men’s room (I know, I’m asking for so much). And somewhere that has gluten-free options, because I have \u003ca href=\"http://celiac.org/celiac-disease/what-is-celiac-disease/\" target=\"_blank\">celiac disease\u003c/a>. These places do exist. Here’s a list of my favorite baby-and-beer-friendly locales in the East Bay:\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"95425,95424,95411,95410,95412,95423\"]\u003c/p>\n\u003cp>\u003cstrong>Westbrae Biergarten\u003c/strong> is not only baby-friendly, it’s dog-friendly too, so you don’t have to choose which creature you love the most. This North Berkeley beer garden comes replete with Berkeley’s famous \u003ca href=\"http://brazilcafeberkeley.com/\" target=\"_blank\">Pedro’s Brazilian Cafe\u003c/a> food truck (they have another location on University Avenue). There’s a very large play area filled with a sand pit and a bunch toys for the kiddos. Many a toddler has ingested sand here, including mine, but they live and learn. Westbrae Biergarten has revolving list of delicious beers on tap, and at least two or three different options for gluten-free cider, including Boonville-based Bite Hard Cider and Golden State Hard Cider from Sebastopol. The Brazilian cafe is famous for their tri-tip sandwiches - but their gluten-free tri-tip rice plate is a great alternative. Also delicious and gluten-free: seasoned french fries and the Flying Pigs: bacon wrapped chicken grilled on mini-skewers.\u003c/p>\n\u003cp>\u003ca href=\"http://www.westbraebiergarten.com/\" target=\"_blank\">\u003cstrong>Westbrae Biergarten\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> 1280 Gilman St, Berkeley [\u003ca href=\"http://goo.gl/TJB651\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n\u003cstrong>Ph:\u003c/strong> (510) 647-9079\u003cbr>\n\u003cstrong>Winter Hours:\u003c/strong> Mon 11am-8pm; Tues-Sun 11am-9pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/westbraebeergarten\" target=\"_blank\">Westbrae Biergarten\u003c/a>\u003cbr>\n\u003cstrong>Price Range:\u003c/strong> $ (entrees under $10)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"95421,95418,95417,95420,95416,95422\"]\u003c/p>\n\u003cp>Don’t be fooled by the name, \u003cstrong>Farm Burger\u003c/strong> also has an impressive array of beer and wine. There is a great play area for the little ones with a huge chalkboard where they can practice their abstract drawing skills. Berkeley resident Erika Larsson-Hall says the food and beer are great, but she comes because her four year old son Johan plays with all the toys, and the other kids, in the play area. Translation: mommy gets to hang out with her friends without interruption. Their grass-fed hamburgers are the best I’ve tried thus far in the East Bay, plus they have gluten-free bun options. I recommend the Bibb Wedge salad with bacon and ranch dressing (minus the crispy onion rings, if you’re gluten-free). Celiac-friendly booze includes Golden State Cider from Sebastopol, plus a variety of red and white wines.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.farmburger.net/\" target=\"_blank\">\u003cstrong>Farm Burger\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> 1313 9th St #130, Berkeley [\u003ca href=\"http://goo.gl/GV70cx\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n\u003cstrong>Ph:\u003c/strong> (510) 705-1485\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Mon-Sun 11:30am-10pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/FarmBurgerBerkeleyCA\" target=\"_blank\">Farm Burger Berkeley\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/farmburger\" target=\"_blank\">@farmburger\u003c/a>\u003cbr>\n\u003cstrong>Price Range:\u003c/strong> $ (entrees under $10)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"95686,95684,95685\"]\u003c/p>\n\u003cp>There’s no age limit for kids at \u003cstrong>The New Parkway Theater’s Baby Brigade\u003c/strong> but I saw a relatively disturbing movie there called ‘Kill the Messenger,’ so I don’t think I’d want my four year old to see it. But watching a movie here with my then four-month old was awesome. He slept in my arms, I ate popcorn. Most Baby Brigade movies are PG-13 or Rated R, and they usually have two movie offerings a week. Tons of beer, wine and food, comfy couches in a dimly lit room, and nobody cares if your kid starts crying during the movie. All their beers are produced within 200 miles of Oakland, and they have a really big menu of diner foods: burgers, pastas, pizzas, nachos and more. They have a delicious gluten-free mac and cheese and the option for getting gluten-free buns for your burgers.\u003c/p>\n\u003cp>\u003ca href=\"http://thenewparkway.com/wp/?page_id=136\" target=\"_blank\">\u003cstrong>The New Parkway Theater Baby Brigade\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> 474 24th St, Oakland [\u003ca href=\"http://goo.gl/VLhzhW\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n\u003cstrong>Ph:\u003c/strong> (510) 658-7900\u003cbr>\n\u003cstrong>Baby Brigade Hours:\u003c/strong> 12:30pm or 1pm showing on Saturdays; 6:30pm showing most Mondays\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/TheNewParkway?fref=ts\" target=\"_blank\">The New Parkway\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/thenewparkway\" target=\"_blank\">@TheNewParkway\u003c/a>\u003cbr>\n\u003cstrong>Price Range:\u003c/strong> $ (entrees under $10)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"95695,95691,95692,95694,95689,95696\"]\u003c/p>\n\u003cp>If you have a kid and you like your Black and Tans, this place is a godsend. \u003cstrong>Kensington Circus Pub\u003c/strong> has a children’s play space and an impressive selection of beer. The play space includes a bunch of toys for kids to play with, and chalkboard to draw on.They have domestic beers on tap, like Trumer Pils and Boont Amber Ale, and a ton of bottled options. Gluten-free ciders include Blackthorn Apple Dry Cider and Wyders Pear Cider. The menu is your typical pub fare with things like fish and chips and hamburgers, plus a kid’s menu. I enjoy Celiac-friendly fish tacos: two sauteed tilapia tacos with fresh avocado, coleslaw, salsa, their lime-jalapeno sour cream sauce and corn tortillas. Kensington Circus Pub also has live blues, jazz and bluegrass music many evenings - their calendar of events is online.\u003c/p>\n\u003cp>\u003ca href=\"http://kensingtoncircuspub.com/\" target=\"_blank\">\u003cstrong>Kensington Circus Pub\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> 389 Colusa Ave, Kensington [\u003ca href=\"http://goo.gl/Sr3Mu0\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n\u003cstrong>Ph:\u003c/strong> (510) 524-8814\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Mon-Thu 5:30pm-10pm; Fri-Sat 5pm-10pm; Sat-Sun 8am-2pm; Sun 5pm-9pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/The-Kensington-Circus-Pub-SF-Bay-Area-CA/196317430212\" target=\"_blank\">The Kensington Circus Pub\u003c/a>\u003cbr>\n\u003cstrong>Price Range:\u003c/strong> $$ (Entrees $11-17)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" size=\"full\" ids=\"95426,95414,95415,95434,95413\"]\u003c/p>\n\u003cp>Ok, this one doesn’t have a play area, but \u003cstrong>Jupiter\u003c/strong> brews twelve of their own craft beers, serves 20 or so other regional beers, and has been around practically forever. In fact, my husband took me here on our first date 10 years ago. They’re way more Celiac-friendly now: they have a delicious pomegranate cider by Two Rivers Cider, and Omission gluten-free beers. Plus there's the option of getting Oakland's amazing Mariposa gluten-free crust for your pizza (additional $4 for the crust). Their artichoke dip is the most delicious thing ever - but sadly not gluten-free (I accidentally ate it once and suffered the gastrointestinal consequences). The outdoor area is great for younger children. There are heat lamps and a nice fire pit that your kid can trip out on from a safe distance so that he stops have a crying fit (yes, I’m describing my Saturday last week). Jupiter also has live outdoor shows - the schedule is on their website.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.jupiterbeer.com/\" target=\"_blank\">\u003cstrong>Jupiter\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> 2181 Shattuck Ave, Berkeley [\u003ca href=\"http://goo.gl/T1Dj9N\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n\u003cstrong>Ph:\u003c/strong> (510) 843-8277\u003cbr>\n\u003cstrong>Bar Hours:\u003c/strong> Mon-Thurs 11:30am–1am; Fri 11:30am –1:30am; Sat 12:00pm –1:30am; Sun 12:00pm-12:00am; Kitchen Hours: Mon-Thurs, 11:30am–11pm; Fri 11:30am –12am; Sat 12pm–11pm; Sun 12pm–10pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/JupiterBerkeley\" target=\"_blank\">Jupiter Berkeley\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/jupiterberkeley\" target=\"_blank\">@jupiterberkeley\u003c/a>\u003cbr>\n\u003cstrong>Price Range:\u003c/strong> $$ (Entrees $11-17)\u003c/p>\n\n",
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"excerpt": "Parenthood does not have to inhibit you from enjoying an evening out having a beer and some good food with your family and friends. Here are some baby-friendly spots in the East Bay where you can feel comfortable when your baby starts practicing his falsetto.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I used to be a big fan of hitting up bars that served food on the weekends (and yes, Thursdays count as the weekend). Then motherhood happened. My husband and I did the very common I-can’t-afford-a-bigger-San-Francisco-apartment move to the East Bay. We’re in Berkeley now. It’s great. I still love SF too (and lucky for you I’m not here to make some tiresome comparisons about which side of the bay is more hip). Anyhow, back to beer and babies. I still like to go out, but bars are out of the picture for now. I know I can technically take my ten month old to any restaurant that serves beer, but sometimes I don’t want to deal with the glares when my baby starts practicing his falsetto. And he always practices his falsetto. I’d rather go somewhere baby-friendly, and close. Somewhere that actually has a diaper changing table in the women’s room, and maybe even one in the men’s room (I know, I’m asking for so much). And somewhere that has gluten-free options, because I have \u003ca href=\"http://celiac.org/celiac-disease/what-is-celiac-disease/\" target=\"_blank\">celiac disease\u003c/a>. These places do exist. Here’s a list of my favorite baby-and-beer-friendly locales in the East Bay:\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Westbrae Biergarten\u003c/strong> is not only baby-friendly, it’s dog-friendly too, so you don’t have to choose which creature you love the most. This North Berkeley beer garden comes replete with Berkeley’s famous \u003ca href=\"http://brazilcafeberkeley.com/\" target=\"_blank\">Pedro’s Brazilian Cafe\u003c/a> food truck (they have another location on University Avenue). There’s a very large play area filled with a sand pit and a bunch toys for the kiddos. Many a toddler has ingested sand here, including mine, but they live and learn. Westbrae Biergarten has revolving list of delicious beers on tap, and at least two or three different options for gluten-free cider, including Boonville-based Bite Hard Cider and Golden State Hard Cider from Sebastopol. The Brazilian cafe is famous for their tri-tip sandwiches - but their gluten-free tri-tip rice plate is a great alternative. Also delicious and gluten-free: seasoned french fries and the Flying Pigs: bacon wrapped chicken grilled on mini-skewers.\u003c/p>\n\u003cp>\u003ca href=\"http://www.westbraebiergarten.com/\" target=\"_blank\">\u003cstrong>Westbrae Biergarten\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> 1280 Gilman St, Berkeley [\u003ca href=\"http://goo.gl/TJB651\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n\u003cstrong>Ph:\u003c/strong> (510) 647-9079\u003cbr>\n\u003cstrong>Winter Hours:\u003c/strong> Mon 11am-8pm; Tues-Sun 11am-9pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/westbraebeergarten\" target=\"_blank\">Westbrae Biergarten\u003c/a>\u003cbr>\n\u003cstrong>Price Range:\u003c/strong> $ (entrees under $10)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Don’t be fooled by the name, \u003cstrong>Farm Burger\u003c/strong> also has an impressive array of beer and wine. There is a great play area for the little ones with a huge chalkboard where they can practice their abstract drawing skills. Berkeley resident Erika Larsson-Hall says the food and beer are great, but she comes because her four year old son Johan plays with all the toys, and the other kids, in the play area. Translation: mommy gets to hang out with her friends without interruption. Their grass-fed hamburgers are the best I’ve tried thus far in the East Bay, plus they have gluten-free bun options. I recommend the Bibb Wedge salad with bacon and ranch dressing (minus the crispy onion rings, if you’re gluten-free). Celiac-friendly booze includes Golden State Cider from Sebastopol, plus a variety of red and white wines.\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.farmburger.net/\" target=\"_blank\">\u003cstrong>Farm Burger\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> 1313 9th St #130, Berkeley [\u003ca href=\"http://goo.gl/GV70cx\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n\u003cstrong>Ph:\u003c/strong> (510) 705-1485\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Mon-Sun 11:30am-10pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/FarmBurgerBerkeleyCA\" target=\"_blank\">Farm Burger Berkeley\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/farmburger\" target=\"_blank\">@farmburger\u003c/a>\u003cbr>\n\u003cstrong>Price Range:\u003c/strong> $ (entrees under $10)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There’s no age limit for kids at \u003cstrong>The New Parkway Theater’s Baby Brigade\u003c/strong> but I saw a relatively disturbing movie there called ‘Kill the Messenger,’ so I don’t think I’d want my four year old to see it. But watching a movie here with my then four-month old was awesome. He slept in my arms, I ate popcorn. Most Baby Brigade movies are PG-13 or Rated R, and they usually have two movie offerings a week. Tons of beer, wine and food, comfy couches in a dimly lit room, and nobody cares if your kid starts crying during the movie. All their beers are produced within 200 miles of Oakland, and they have a really big menu of diner foods: burgers, pastas, pizzas, nachos and more. They have a delicious gluten-free mac and cheese and the option for getting gluten-free buns for your burgers.\u003c/p>\n\u003cp>\u003ca href=\"http://thenewparkway.com/wp/?page_id=136\" target=\"_blank\">\u003cstrong>The New Parkway Theater Baby Brigade\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> 474 24th St, Oakland [\u003ca href=\"http://goo.gl/VLhzhW\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n\u003cstrong>Ph:\u003c/strong> (510) 658-7900\u003cbr>\n\u003cstrong>Baby Brigade Hours:\u003c/strong> 12:30pm or 1pm showing on Saturdays; 6:30pm showing most Mondays\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/TheNewParkway?fref=ts\" target=\"_blank\">The New Parkway\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/thenewparkway\" target=\"_blank\">@TheNewParkway\u003c/a>\u003cbr>\n\u003cstrong>Price Range:\u003c/strong> $ (entrees under $10)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you have a kid and you like your Black and Tans, this place is a godsend. \u003cstrong>Kensington Circus Pub\u003c/strong> has a children’s play space and an impressive selection of beer. The play space includes a bunch of toys for kids to play with, and chalkboard to draw on.They have domestic beers on tap, like Trumer Pils and Boont Amber Ale, and a ton of bottled options. Gluten-free ciders include Blackthorn Apple Dry Cider and Wyders Pear Cider. The menu is your typical pub fare with things like fish and chips and hamburgers, plus a kid’s menu. I enjoy Celiac-friendly fish tacos: two sauteed tilapia tacos with fresh avocado, coleslaw, salsa, their lime-jalapeno sour cream sauce and corn tortillas. Kensington Circus Pub also has live blues, jazz and bluegrass music many evenings - their calendar of events is online.\u003c/p>\n\u003cp>\u003ca href=\"http://kensingtoncircuspub.com/\" target=\"_blank\">\u003cstrong>Kensington Circus Pub\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> 389 Colusa Ave, Kensington [\u003ca href=\"http://goo.gl/Sr3Mu0\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n\u003cstrong>Ph:\u003c/strong> (510) 524-8814\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Mon-Thu 5:30pm-10pm; Fri-Sat 5pm-10pm; Sat-Sun 8am-2pm; Sun 5pm-9pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/pages/The-Kensington-Circus-Pub-SF-Bay-Area-CA/196317430212\" target=\"_blank\">The Kensington Circus Pub\u003c/a>\u003cbr>\n\u003cstrong>Price Range:\u003c/strong> $$ (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>Ok, this one doesn’t have a play area, but \u003cstrong>Jupiter\u003c/strong> brews twelve of their own craft beers, serves 20 or so other regional beers, and has been around practically forever. In fact, my husband took me here on our first date 10 years ago. They’re way more Celiac-friendly now: they have a delicious pomegranate cider by Two Rivers Cider, and Omission gluten-free beers. Plus there's the option of getting Oakland's amazing Mariposa gluten-free crust for your pizza (additional $4 for the crust). Their artichoke dip is the most delicious thing ever - but sadly not gluten-free (I accidentally ate it once and suffered the gastrointestinal consequences). The outdoor area is great for younger children. There are heat lamps and a nice fire pit that your kid can trip out on from a safe distance so that he stops have a crying fit (yes, I’m describing my Saturday last week). Jupiter also has live outdoor shows - the schedule is on their website.\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.jupiterbeer.com/\" target=\"_blank\">\u003cstrong>Jupiter\u003c/strong>\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> 2181 Shattuck Ave, Berkeley [\u003ca href=\"http://goo.gl/T1Dj9N\" target=\"_blank\">Map\u003c/a>]\u003cbr>\n\u003cstrong>Ph:\u003c/strong> (510) 843-8277\u003cbr>\n\u003cstrong>Bar Hours:\u003c/strong> Mon-Thurs 11:30am–1am; Fri 11:30am –1:30am; Sat 12:00pm –1:30am; Sun 12:00pm-12:00am; Kitchen Hours: Mon-Thurs, 11:30am–11pm; Fri 11:30am –12am; Sat 12pm–11pm; Sun 12pm–10pm\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/JupiterBerkeley\" target=\"_blank\">Jupiter Berkeley\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/jupiterberkeley\" target=\"_blank\">@jupiterberkeley\u003c/a>\u003cbr>\n\u003cstrong>Price Range:\u003c/strong> $$ (Entrees $11-17)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Check, Please! Bay Area Season 10 episode 2 airs tonight at 7:30pm on KQED 9. See alternative \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\">airtimes\u003c/a> to watch the show on TV. The episode will also be available online this eve at the \u003ca href=\"http://www.kqed.org/checkplease\" target=\"_blank\">Check, Please! Bay Area\u003c/a> website.\u003c/p>\n\u003cp>The first dining destination serves up fresh Northern-Italian fare at San Francisco’s \u003ca href=\"http://www.milanosf.com/\" target=\"_blank\">\u003cstrong>Ristorante Milano\u003c/strong>\u003c/a>. Next stop is Alameda for towering fork-and-knife burgers and east coast classics at \u003ca href=\"http://www.scolarisgoodeats.com/\" target=\"_blank\">\u003cstrong>Scolari’s Good Eats\u003c/strong>\u003c/a>. At the final spot, recharge your taste buds where Seoul food meets soul food, at \u003ca href=\"http://fuseboxoakland.com/\" target=\"_blank\">\u003cstrong>FuseBOX\u003c/strong>\u003c/a> West Oakland.\u003c/p>\n\u003cp> In this preview clip from the show, host Leslie Sbrocco discusses the language of wine -- specifically, what is \"oakiness\"?\u003c/p>\n\u003cp>https://www.youtube.com/watch?v=bXUPhmgH15U\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Check, Please! Bay Area Season 10 episode 2 airs tonight at 7:30pm on KQED 9. See alternative \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\">airtimes\u003c/a> to watch the show on TV. The episode will also be available online this eve at the \u003ca href=\"http://www.kqed.org/checkplease\" target=\"_blank\">Check, Please! Bay Area\u003c/a> website.\u003c/p>\n\u003cp>The first dining destination serves up fresh Northern-Italian fare at San Francisco’s \u003ca href=\"http://www.milanosf.com/\" target=\"_blank\">\u003cstrong>Ristorante Milano\u003c/strong>\u003c/a>. Next stop is Alameda for towering fork-and-knife burgers and east coast classics at \u003ca href=\"http://www.scolarisgoodeats.com/\" target=\"_blank\">\u003cstrong>Scolari’s Good Eats\u003c/strong>\u003c/a>. At the final spot, recharge your taste buds where Seoul food meets soul food, at \u003ca href=\"http://fuseboxoakland.com/\" target=\"_blank\">\u003cstrong>FuseBOX\u003c/strong>\u003c/a> West Oakland.\u003c/p>\n\u003cp> In this preview clip from the show, host Leslie Sbrocco discusses the language of wine -- specifically, what is \"oakiness\"?\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/bXUPhmgH15U'\n title='//www.youtube.com/embed/bXUPhmgH15U'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Bay Area Bites Guide to 7 Favorite East Bay Banh Mi Spots",
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"content": "\u003cp>While banh mi shops abound in the East Bay, they are not all created equal. Here are the seven spots we love best, some classic and some new discoveries. Feel free to add your favorites in the comments.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"95145,95147,95146,95143,95148,95144\"]\u003c/p>\n\u003cp>There are two popular banh mi joints in the East Bay with the name “Ba Le,” one on Oakland’s International Blvd. and one in El Cerrito, owned by the niece of the Oakland shop’s owner. It is the former that most locals talk about as a destination, and rightly so, as it has the most diverse menu (including vegetarian options) and almost always strikes the right ratio of protein of choice to pickles and raw veggies. Both the egg (fried over-easy) and the tofu (cut into small cubes and pan-seared) are solid choices for vegetarians, while the more traditional options, like grilled chicken and pork (the latter infused with lemongrass), are less sweet than many versions, and that’s a good thing in my book. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/banh-mi-ba-le-oakland\" target=\"_blank\">\u003cstrong>Banh Mi Ba Le - Ba Le Vietnamese Sandwich\u003c/strong>\u003c/a>\u003cbr>\n1909 International Blvd. Oakland [\u003ca href=\"http://goo.gl/ZXqjS0\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 261-9800\u003cbr>\nHours: Tues-Sun, 6:30am-6pm; closed Mondays\u003cbr>\nPrice Range: $ (Under $11)\u003cbr>\nCash only\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"95171,95169,95170,95168\"]\u003c/p>\n\u003cp>This friendly spot always seems to have a fast-moving line, with just one person taking orders while making the previous order simultaneously. We tried the meatball and the grilled pork banh mi, and while the meat is on the light side, the bread is especially toasty—something I overheard several customers complain about, but a quality I appreciate. If you fall into the “lightly toasted” camp, your request will be happily honored. There’s also a nice selection of Thai and Vietnamese snacks, including dried, unsalted banana chips. This place tends to use more raw cucumber than average, and fewer pickles. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/banh-mi-ba-le-vietnamese-sandwich-deli-el-cerrito\" target=\"_blank\">\u003cstrong>Banh Mi Ba Le Vietnamese Sandwich Deli\u003c/strong>\u003c/a>\u003cbr>\n10174 San Pablo Ave., El Cerrito [\u003ca href=\"http://goo.gl/Ytnz2v\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 528-8882\u003cbr>\nHours: Mon-Sat, 8am-6pm; closed Sundays\u003cbr>\nPrice Range: $ (Under $11)\u003cbr>\nCash only\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"95284,95283,95282,95281\"]\u003c/p>\n\u003cp>Of the traditional banh mi stops I tried, Cam Huong and the Ba Le in Oakland continue to duke it out for top honors. At the former, the bread is crusty, the pickles ample, and the meat, as everyone says on Yelp, is rather scant—but not too scant for me. In fact, when I returned to order one with “double meat,” which intuitively sounded like a mistake, I received a sandwich with torpedo-like heft. (But if you must, the extra meat will only cost you a dollar.) Two good choices here are the grilled chicken—small pieces of perfectly cooked dark meat— and pork with “anchovies,” meaning fish sauce—a fatty, salty combination that is just right. “With everything” includes carrot and daikon pickles, jalapenos, and cilantro.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/cam-huong-restaurant-oakland\" target=\"_blank\">\u003cstrong>Cam Huong\u003c/strong>\u003c/a>\u003cbr>\n920 Webster St., Oakland [\u003ca href=\"http://goo.gl/hVWztr\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 444-8800\u003cbr>\nHours: Daily, 7am-7pm\u003cbr>\nPrice Range: $ (Under $11)\u003cbr>\nCash only\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"95287,95288,95286\"]\u003c/p>\n\u003cp>Thank goodness I was tipped off by a friend about Nomad Café as a banh mi destination as I’d never even been in, even for coffee. So, I had no idea that the Vietnamese owners serve four made-to-order banh mi daily: chicken, pork, tofu, and meatball. On my first pass, I tried the chicken, and was immediately impressed by the bread. Flatter than most and uniformly crisp on the outside, Nomad’s roll holds together the many ingredients better than the vertical competition. The chicken was very tender and slightly sweet, a nice ballast for the fiery jalapeno on top. The pickles here are solo carrots, paired up with raw (unpickled) cucumber. And the kitchen is not shy with the cilantro, a tendency I applaud. And because I have a vegetarian son, I tried the tofu version for fun; while I wouldn’t personally gravitate towards this, it is a respectable choice for a more principled person than me with a hankering for banh mi.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/nomad-cafe-oakland\" target=\"_blank\">\u003cstrong>Nomad Café\u003c/strong>\u003c/a>\u003cbr>\n6500 Shattuck Ave., Oakland [\u003ca href=\"http://goo.gl/YaXan7\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 595-5345\u003cbr>\nHours: Daily, 7am-7pm\u003cbr>\nPrice Range: $ (Under $11)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"95290,95291,95292,95293\"]\u003c/p>\n\u003cp>While I’d driven by Mint Leaf many times on my way to and from Berkeley Bowl West, I had never stopped in, and when I finally did, I was surprised to find a banh mi on the large menu of salads, juices, and other light fare. So, I skeptically ordered the grilled chicken and was delighted by how packed it was with vegetables, both pickled and raw. And the meat, in much larger chunks than the norm, was more savory than sweet and perfectly cooked. It’s a real plus to be able to enjoy a banh mi with fresh-squeezed juices, such as carrot, orange, and ginger. I also couldn’t resist ordering the rare beef salad, another winner, seared tableside with hot oil.\u003c/p>\n\u003cp>\u003ca href=\"http://www.mintleafvr.com/Home.html\" target=\"_blank\">\u003cstrong>Mint Leaf\u003c/strong>\u003c/a>\u003cbr>\n2865 7th St., Berkeley [\u003ca href=\"http://goo.gl/q7isOE\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 898-1609\u003cbr>\nHours: Daily, 11am-9pm\u003cbr>\nPrice Range: $ (Under $11)\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"95298,95301,95299,95302,95295,95297,95300,95296\"]\u003c/p>\n\u003cp>By far the strangest place I visited on my banh mi expeditions, Saigon Sandwich Deli is a delightful enigma. Part Vietnamese sandwich counter, part taqueria, the place is packed every day with people enjoying a banh mi with a side of carne al pastor taco, or vice versa. While I’ll be back to try the full range of Mexican offerings, the focus this time was the sandwiches. If you appreciate paté, head cheese, and other forcemeat-style banh mi, this is your place. The combo has a schmear of pork pate, several thin slices of head cheese, and a thicker layer of pressed pork. The simpler barbecued chicken is sweet and tender; both are piled high with fat length-wise slices of jalapeno, fresh cucumber, and the requisite pickles.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/saigon-deli-sandwich-oakland-3\" target=\"_blank\">\u003cstrong>Saigon Deli Sandwich\u003c/strong>\u003c/a>\u003cbr>\n1414 14th Ave., Oakland [\u003ca href=\"http://goo.gl/QQgmHu\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 536-4746\u003cbr>\nHours: Sun-Thurs, 5:30-10pm; Fri-Sat, 5:30-11pm\u003cbr>\nPrice Range: $ (Under $11)\u003cbr>\nCash only\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"95304,95306,95305\"]\u003c/p>\n\u003cp>Another under-the-radar banh mi spot is Victory Burger, locally famous for its Five Dot Ranch burgers and fries cooked up in rice bran oil. It would be a big mistake to miss out on the chicken banh mi on an Acme bun with homemade chicken-skin mayo. The pickles are also homemade, piled on in lieu of raw, unpickled vegetables, a good call. It’s not that the Straus vanilla milkshakes are particularly good with this sandwich, but they’re certainly a must for dessert.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.victoryburger.com/\" target=\"_blank\">\u003cstrong>Victory Burger\u003c/strong>\u003c/a>\u003cbr>\n1099 Alcatraz Ave., Oakland [\u003ca href=\"http://goo.gl/OLMVIj\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 653-8322\u003cbr>\nHours: Mon-Fri, 11:30am-3pm; Fri, 5-9pm; Sat-Sun, noon-9pm\u003cbr>\nPrice Range: $ (Under $11)\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/victoryburger?_rdr\" target=\"_blank\">Victory Burger\u003c/a>\u003cbr>\nTwitter: @\u003ca href=\"https://twitter.com/victoryburger\" target=\"_blank\">victoryburger\u003c/a>\u003cbr>\nPrice Range: $ (Under $11)\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There are two popular banh mi joints in the East Bay with the name “Ba Le,” one on Oakland’s International Blvd. and one in El Cerrito, owned by the niece of the Oakland shop’s owner. It is the former that most locals talk about as a destination, and rightly so, as it has the most diverse menu (including vegetarian options) and almost always strikes the right ratio of protein of choice to pickles and raw veggies. Both the egg (fried over-easy) and the tofu (cut into small cubes and pan-seared) are solid choices for vegetarians, while the more traditional options, like grilled chicken and pork (the latter infused with lemongrass), are less sweet than many versions, and that’s a good thing in my book. \u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/banh-mi-ba-le-oakland\" target=\"_blank\">\u003cstrong>Banh Mi Ba Le - Ba Le Vietnamese Sandwich\u003c/strong>\u003c/a>\u003cbr>\n1909 International Blvd. Oakland [\u003ca href=\"http://goo.gl/ZXqjS0\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 261-9800\u003cbr>\nHours: Tues-Sun, 6:30am-6pm; closed Mondays\u003cbr>\nPrice Range: $ (Under $11)\u003cbr>\nCash only\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.yelp.com/biz/banh-mi-ba-le-vietnamese-sandwich-deli-el-cerrito\" target=\"_blank\">\u003cstrong>Banh Mi Ba Le Vietnamese Sandwich Deli\u003c/strong>\u003c/a>\u003cbr>\n10174 San Pablo Ave., El Cerrito [\u003ca href=\"http://goo.gl/Ytnz2v\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 528-8882\u003cbr>\nHours: Mon-Sat, 8am-6pm; closed Sundays\u003cbr>\nPrice Range: $ (Under $11)\u003cbr>\nCash only\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Of the traditional banh mi stops I tried, Cam Huong and the Ba Le in Oakland continue to duke it out for top honors. At the former, the bread is crusty, the pickles ample, and the meat, as everyone says on Yelp, is rather scant—but not too scant for me. In fact, when I returned to order one with “double meat,” which intuitively sounded like a mistake, I received a sandwich with torpedo-like heft. (But if you must, the extra meat will only cost you a dollar.) Two good choices here are the grilled chicken—small pieces of perfectly cooked dark meat— and pork with “anchovies,” meaning fish sauce—a fatty, salty combination that is just right. “With everything” includes carrot and daikon pickles, jalapenos, and cilantro.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/cam-huong-restaurant-oakland\" target=\"_blank\">\u003cstrong>Cam Huong\u003c/strong>\u003c/a>\u003cbr>\n920 Webster St., Oakland [\u003ca href=\"http://goo.gl/hVWztr\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 444-8800\u003cbr>\nHours: Daily, 7am-7pm\u003cbr>\nPrice Range: $ (Under $11)\u003cbr>\nCash only\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Thank goodness I was tipped off by a friend about Nomad Café as a banh mi destination as I’d never even been in, even for coffee. So, I had no idea that the Vietnamese owners serve four made-to-order banh mi daily: chicken, pork, tofu, and meatball. On my first pass, I tried the chicken, and was immediately impressed by the bread. Flatter than most and uniformly crisp on the outside, Nomad’s roll holds together the many ingredients better than the vertical competition. The chicken was very tender and slightly sweet, a nice ballast for the fiery jalapeno on top. The pickles here are solo carrots, paired up with raw (unpickled) cucumber. And the kitchen is not shy with the cilantro, a tendency I applaud. And because I have a vegetarian son, I tried the tofu version for fun; while I wouldn’t personally gravitate towards this, it is a respectable choice for a more principled person than me with a hankering for banh mi.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/nomad-cafe-oakland\" target=\"_blank\">\u003cstrong>Nomad Café\u003c/strong>\u003c/a>\u003cbr>\n6500 Shattuck Ave., Oakland [\u003ca href=\"http://goo.gl/YaXan7\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 595-5345\u003cbr>\nHours: Daily, 7am-7pm\u003cbr>\nPrice Range: $ (Under $11)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>While I’d driven by Mint Leaf many times on my way to and from Berkeley Bowl West, I had never stopped in, and when I finally did, I was surprised to find a banh mi on the large menu of salads, juices, and other light fare. So, I skeptically ordered the grilled chicken and was delighted by how packed it was with vegetables, both pickled and raw. And the meat, in much larger chunks than the norm, was more savory than sweet and perfectly cooked. It’s a real plus to be able to enjoy a banh mi with fresh-squeezed juices, such as carrot, orange, and ginger. I also couldn’t resist ordering the rare beef salad, another winner, seared tableside with hot oil.\u003c/p>\n\u003cp>\u003ca href=\"http://www.mintleafvr.com/Home.html\" target=\"_blank\">\u003cstrong>Mint Leaf\u003c/strong>\u003c/a>\u003cbr>\n2865 7th St., Berkeley [\u003ca href=\"http://goo.gl/q7isOE\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 898-1609\u003cbr>\nHours: Daily, 11am-9pm\u003cbr>\nPrice Range: $ (Under $11)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>By far the strangest place I visited on my banh mi expeditions, Saigon Sandwich Deli is a delightful enigma. Part Vietnamese sandwich counter, part taqueria, the place is packed every day with people enjoying a banh mi with a side of carne al pastor taco, or vice versa. While I’ll be back to try the full range of Mexican offerings, the focus this time was the sandwiches. If you appreciate paté, head cheese, and other forcemeat-style banh mi, this is your place. The combo has a schmear of pork pate, several thin slices of head cheese, and a thicker layer of pressed pork. The simpler barbecued chicken is sweet and tender; both are piled high with fat length-wise slices of jalapeno, fresh cucumber, and the requisite pickles.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/saigon-deli-sandwich-oakland-3\" target=\"_blank\">\u003cstrong>Saigon Deli Sandwich\u003c/strong>\u003c/a>\u003cbr>\n1414 14th Ave., Oakland [\u003ca href=\"http://goo.gl/QQgmHu\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (510) 536-4746\u003cbr>\nHours: Sun-Thurs, 5:30-10pm; Fri-Sat, 5:30-11pm\u003cbr>\nPrice Range: $ (Under $11)\u003cbr>\nCash only\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Another under-the-radar banh mi spot is Victory Burger, locally famous for its Five Dot Ranch burgers and fries cooked up in rice bran oil. It would be a big mistake to miss out on the chicken banh mi on an Acme bun with homemade chicken-skin mayo. The pickles are also homemade, piled on in lieu of raw, unpickled vegetables, a good call. It’s not that the Straus vanilla milkshakes are particularly good with this sandwich, but they’re certainly a must for dessert.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>Check, Please! Bay Area Season 10 premieres tonight at 7:30pm on KQED 9. See alternative \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\">airtimes\u003c/a> to watch the show on TV. The episode will also be available online this evening on the \u003ca href=\"http://www.kqed.org/checkplease\" target=\"_blank\">Check, Please! Bay Area\u003c/a> website.\u003c/p>\n\u003cp>The restaurants reviewed in this first episode are \u003ca href=\"http://www.cosechacafe.com/\" target=\"_blank\">\u003cstrong>Cosecha\u003c/strong>\u003c/a>, a Mexican restaurant in Oakland's Swan Market with dishes made daily from fresh locally-sourced ingredients; \u003ca href=\"http://www.bullvalleyroadhouse.com/\" target=\"_blank\">\u003cstrong>Bull Valley Roadhouse\u003c/strong>\u003c/a>, comfort food off the beaten path in Port Costa; and Michael Warring in Vallejo which serves molecular cuisine presented artfully with personalized service in an intimate setting.\u003c/p>\n\u003cp> In this preview clip from the show, host Leslie Sbrocco shares her wine tips about tannin:\u003cbr>\nhttps://www.youtube.com/watch?v=mgsz_5TSdx8\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Check, Please! Bay Area Season 10 premieres tonight at 7:30pm on KQED 9. See alternative \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\">airtimes\u003c/a> to watch the show on TV. The episode will also be available online this evening on the \u003ca href=\"http://www.kqed.org/checkplease\" target=\"_blank\">Check, Please! Bay Area\u003c/a> website.\u003c/p>\n\u003cp>The restaurants reviewed in this first episode are \u003ca href=\"http://www.cosechacafe.com/\" target=\"_blank\">\u003cstrong>Cosecha\u003c/strong>\u003c/a>, a Mexican restaurant in Oakland's Swan Market with dishes made daily from fresh locally-sourced ingredients; \u003ca href=\"http://www.bullvalleyroadhouse.com/\" target=\"_blank\">\u003cstrong>Bull Valley Roadhouse\u003c/strong>\u003c/a>, comfort food off the beaten path in Port Costa; and Michael Warring in Vallejo which serves molecular cuisine presented artfully with personalized service in an intimate setting.\u003c/p>\n\u003cp> In this preview clip from the show, host Leslie Sbrocco shares her wine tips about tannin:\u003cbr>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/mgsz_5TSdx8'\n title='//www.youtube.com/embed/mgsz_5TSdx8'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Bay Area Bites Guide to 10 Favorite South Bay Indian Restaurants",
"title": "Bay Area Bites Guide to 10 Favorite South Bay Indian Restaurants",
"headTitle": "Our Top 20 Guides From 2015 | Bay Area Bites | KQED Food",
"content": "\u003cp>Indian cuisine has a broad audience in the Bay Area ranging from those who may be enjoying the complex flavors and smells for the first time to those who regularly visit a favorite restaurant which serves a dish that invokes memories from home. A cuisine that excites the senses, regional Indian dishes cover a wide spectrum of flavors, ranging from spicy and pungent chicken Chettinadu to the subtly sweet and creamy saag paneer. The massive country is home to many different styles and flavors, each influenced by geography and various cultural traditions within the country. In the South Bay Area, a collection of great restaurants represent the various flavors and styles of Indian cuisine. Here are ten favorite Indian restaurants in the South Bay Area. If we missed your go-to South Bay Indian restaurant, please be sure to let us know in the comments section.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" size=\"full\" link=\"none\" ids=\"94839,94840,94841,94842,94843,94844,94845\"]\u003c/p>\n\u003cp>\u003ca href=\"http://digi-net.ws/cus1163/\" target=\"_blank\">\u003cstrong>Darbar Indian Cuisine\u003c/strong>\u003c/a>\u003cbr>\n129 Lytton Ave, Palo Alto [\u003ca href=\"http://goo.gl/ytYwxY\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (650) 321-6688\u003cbr>\nHours: Mon-Wed 11am-2:30pm 5pm-9:30pm; Sat 5-10pm; Sun 5-9:30pm\u003cbr>\nFacebook: \u003cstrong>\u003ca href=\"https://www.facebook.com/DarbarCuisine?fref=ts\" target=\"_blank\">Darbar Indian Cuisine\u003cbr>\n\u003c/a>\u003c/strong>Twitter: \u003cstrong>\u003ca href=\"https://twitter.com/DarbarIndian\" target=\"_blank\">@DarbarIndian\u003cbr>\n\u003c/a>\u003c/strong>Price Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>Darbar Indian Cuisine offers a full picture of Indian cuisine with a menu that features both Northern and Southern Indian specialties. The humble Palo Alto Indian restaurant has enjoyed many past awards and praise, such as Palo Alto Weekly’s award for Best Indian Restaurant. Classic Southern Indian vegetarian dishes such as palak paneer (Creamed spinach and farmer’s cheese) and aloo gobi (spiced cauliflower and potatoes) shine at Darbar. The familiar chicken tikka masala is rich and creamy but mild, making it a great choice for newbies to the cuisine. If you enjoy a kick of heat, the sweet, sour and pungently spiced lamb vindaloo gets its unique flavoring from a blend of garam masala, ginger, paprika, cayenne, mustard seeds and red wine vinegar. Cooling your palate after the vindaloo may require a cool, crisp Kingfisher lager.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"94837,94836,94835,94838,94834\"]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/chaat-paradise-mountain-view\" target=\"_blank\">Chaat Paradise\u003c/a>\u003c/strong>\u003cbr>\n165 E El Camino Real, Mountain View [\u003ca href=\"http://goo.gl/pbt6Uh\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 617-9100\u003cbr>\nHours: Mon-Sun 11:30am-10pm\u003cbr>\nFacebook: \u003cstrong>\u003ca href=\"https://www.facebook.com/pages/Chaat-Paradise/186968098016739?fref=ts\" target=\"_blank\">Chaat Paradise\u003c/a>\u003c/strong>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Aptly named, the menu at Chaat Paradise features a broad selection of popular snacks one would expect to enjoy from streetside vendor in India. A tasteful combination of puffed rice, lentil crackers, garbanzo beans, chutneys and spiced potato comprise most of the chaat dishes. The popular papdi chaat comes as a layering of crispy wafers, yogurt, spiced potatoes and chutneys. The menu has a selection of ala carte vegetarian specialties or simply order the daily special thali platter to complete your meal.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"94854,94853,94855,94851,94852\"]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.madrascafe.us/\" target=\"_blank\">Madras Cafe\u003c/a>\u003c/strong>\u003cbr>\n1177 W El Camino Real, Sunnyvale [\u003ca href=\"http://goo.gl/vK6F2V\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 737-2323\u003cbr>\nFacebook: \u003cstrong>\u003ca href=\"https://www.facebook.com/pages/Madras-Cafe/185525591489270?fref=ts\" target=\"_blank\">Madras Cafe\u003c/a>\u003c/strong>\u003cbr>\nTwitter: \u003cstrong>\u003ca href=\"https://twitter.com/MadrasCafeUSA\" target=\"_blank\">@MadrasCafeUSA\u003c/a>\u003c/strong>\u003cbr>\nHours: Tues-Thu 8:30am-2pm 5:30-10pm; Sat-Sun 8:30am-10pm\u003cbr>\nPrice range: $ (entrees under $10)\u003c/p>\n\u003cp>Madras Cafe is an incredibly popular option in Sunnyvale for South Indian vegetarian specialties, most notably their menu of various dosas. The massive, paper thin crepes made from rice batter and black lentils serve as a utensil to enjoy different vegetarian dishes such as the popular potato masala. Also popular are the fluffy, deep-fried bhatoora, served alongside a sweet and spicy dish of channa masala (chickpea and tomato stew). Different from the thin, crepe-like dosa, uthappam are studded with vegetables such as peas, onions and carrots and cooked on a griddle like a pancake.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"94856,94858,94859,94857\"]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.naannmasala.com/\" target=\"_blank\">Naan-N-Masala\u003c/a>\u003c/strong>\u003cbr>\n94 Dempsey Rd, Milpitas [\u003ca href=\"https://www.google.com/maps/place/Naan-n-Masala/@37.433243,-121.885703,17z/data=!3m1!4b1!4m2!3m1!1s0x808fced9379b6529:0x967cb307c025becf\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 263-9400\u003cbr>\nHours: Mon-Sun 11am-10pm\u003cbr>\nFacebook: \u003cstrong>\u003ca href=\"https://www.facebook.com/pages/Naan-N-Masala/111666632203537?fref=ts\" target=\"_blank\">Naan N Masala\u003c/a>\u003c/strong>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>This unassuming Indian cafe is all about no-frills, inexpensive yet incredibly delicious Indian food. Dishes, utensils and water is self-service with bottomless chai on the house. The menu features familiar, Indian dishes from both Northern and Southern cuisines. Murgh Cholay chicken is a simple, comforting dish of cumin and garam masala spiced chicken and chickpeas. If you enjoy saag paneer, try the sarson ka saag which is a spiced gravy of spinach and mustard greens for a touch of pepperiness.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"94832,94827,94829,94833,94830,94828,94831\"]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.amber-india.com/mountainview/index.html\" target=\"_blank\">Amber India\u003c/a>\u003c/strong>\u003cbr>\n4926 El Camino Real, Los Altos [\u003ca href=\"https://www.google.com/maps/search/amber+india/@37.3585015,-122.026415,13z/data=!3m1!4b1\" target=\"_blank\">multiple locations\u003c/a>]\u003cbr>\nPh:(650) 968-7511\u003cbr>\nHours: Mon-Sun 11:30am-2:30pm 5pm-10pm\u003cbr>\nFacebook: \u003cstrong>\u003ca href=\"https://www.facebook.com/AmberIndiaMountainView?fref=ts\" target=\"_blank\">Amber India Los Altos\u003c/a>\u003c/strong>\u003cbr>\nTwitter: \u003cstrong>\u003ca href=\"https://twitter.com/ambersantanarow\" target=\"_blank\">@AmberSantanaRow\u003c/a>\u003c/strong>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>Amber India has several locations in the Bay Area with one in San Francisco, Palo Alto, San Jose and two locations in Mountain View. The four Bay Area locations offer delicious, traditional Indian dishes in a fine dining setting. Those who enjoy lamb will melt away with the sweet and spiced flavors of the kerala lamb curry, which blends the spice of curry leaves and peppercorns with subtle sweetness of coconut milk. Similarly, the unassuming palak paneer has a noticeably sweet touch and heavenly creamy texture. Sister restaurant, Amber Cafe serves the same great menu of flavorful dishes in a casual counter-service bistro setting. Come June, \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2015/04/03/amber-india-flagship-in-mountain-view-relocating-to-los-altos/\">Amber India will be leaving the flagship Mountain View location\u003c/a> to just reopen on the opposite side of El Camino Real in Los Altos. With the new location the restaurant will incorporate a trolley-style assortment of small plates in addition to the regular menu.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"94846,94850,94847,94848,94849\"]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.littleindiacafeus.com/\" target=\"_blank\">Little India Cafe\u003c/a>\u003c/strong>\u003cbr>\n415 N Mary Ave, Sunnyvale [\u003ca href=\"http://goo.gl/rq55DK\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 245-6200\u003cbr>\nHours: Mon-Fri 11am-2pm 5-9pm; Sat 11:30am-2pm 5-9pm\u003cbr>\nFacebook: \u003cstrong>\u003ca href=\"https://www.facebook.com/LittleIndiaCafe?fref=ts\" target=\"_blank\">Little India Cafe\u003c/a>\u003c/strong>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>Tucked away in a Sunnyvale stripmall, Little India Cafe serves comforting Indian dishes full of flavor and authenticity. The small restaurant serves dinner as well as an all-you-can-eat lunch buffet. Vegetarians and non-vegetarians alike will love the navratna korma. The dish is a celebratory meal containing nine special ingredients, navaratna translating from Hindi to nine jewels. At Little India Cafe, the navaratna is a rich, turmeric colored curry with carrots, peas and other vegetables. The goat biryani is colorful and delicious with complex flavor for those who enjoy something different.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"94868,94867,94865,94866\"]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.sakoonrestaurant.com/\" target=\"_blank\">Sakoon\u003c/a>\u003c/strong>\u003cbr>\n357 Castro St, Mountain View [\u003ca href=\"http://goo.gl/7OzPbK\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (650) 965-2000\u003cbr>\nHours: Mon-Thu 11:30am-2:30pm 5-10pm; Fri 11:30am-2:30pm 5-10:30pm; Sat 12-3pm 5-10:30pm; Sun 12-3pm 5-10pm\u003cbr>\nFacebook: \u003cstrong>\u003ca href=\"https://www.facebook.com/SakoonRestaurant?fref=ts\" target=\"_blank\">Sakoon\u003c/a>\u003c/strong>\u003cbr>\nTwitter: \u003cstrong>\u003ca href=\"https://twitter.com/SakoonCuisine\" target=\"_blank\">@SakoonCuisine\u003c/a>\u003c/strong>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>A modern, vibrant decor and skillfully trained executive chef make Sakoon in Mountain View a popular option for Indian cuisine in a fine dining setting. Chef Alex Paul Xalxo trained at India’s Hotel Juhu Centaur in Mumbai, later coming to New York City where he worked in high end Indian establishments. Check, Please! Bay Area fans may recognize Sakoon as a \u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/12/sakoon-restaurant-info/\">featured restaurant from last season\u003c/a>. Popular dishes on the menu include a fragrantly spiced and beautifully plated biryani, complete with a crusty naan baked over the dish to deal in flavors. Traditionally served as Indian street food, jhal muri, puffed rice with tamarind chutney, spiced potato salad and red onions, receives an artfully plated redux at Sakoon.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"94872,94870,94869,94871\"]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.turmericrestaurant.com/\" target=\"_blank\">Turmeric\u003c/a>\u003c/strong>\u003cbr>\n141 S Murphy Ave, Sunnyvale [\u003ca href=\"http://goo.gl/5fM4O0\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 617-9100\u003cbr>\nHours: Mon-Fri 11:30am-2pm; Sat-Sun 12-2:30pm 5:30-10:30pm\u003cbr>\nFacebook: \u003cstrong>\u003ca href=\"https://www.facebook.com/TurmericRestaurant?fref=ts\" target=\"_blank\">Turmeric Restaurant\u003c/a>\u003c/strong>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>Don’t even bother with a menu at Turmeric. It becomes apparent very quickly that customers are here at lunch and dinnertime to enjoy the popular buffet. Buffet offerings include a simmering steel pan of channa masala; fiery red tandoori chicken; bhindi masala, okra in a warmly spiced gravy; achari eggplant, a spicy and tart dish cooked with baby eggplants in Indian pickling spices; and the familiar spiced cauliflower dish, aloo gobi. The buffet operates upstairs, so don’t be alarmed when you arrive to an empty dining room on the entrance level.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"94860,94863,94864,94861,94862\"]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://myredchillies.com/\" target=\"_blank\">Red Chillies\u003c/a>\u003c/strong>\u003cbr>\n167 S Main St, Milpitas [\u003ca href=\"https://www.google.com/maps/place/Red+Chillies/@37.428162,-121.906481,17z/data=!3m1!4b1!4m2!3m1!1s0x808fc92a3388de59:0x9ba08cf64243aff1\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 418-4778\u003cbr>\nHours: Mon 11:30am-2pm 6-9pm; Wed-Thu 11:30am-2pm 6-9pm; Fri 12-3pm 6-9:30pm; Sun 12-3pm 6-9pm\u003cbr>\nFacebook: \u003cstrong>\u003ca href=\"https://www.facebook.com/MyRedChillies?fref=ts\" target=\"_blank\">Red Chillies Fine Dine Indian Restaurant\u003c/a>\u003c/strong>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>Red Chillies in Milpitas serves a menu showcasing Kerala cuisine, from the Southwest region of India along the Malabar Coast. While heavily spiced, the dishes almost always feature coconut for a subtle sweet, nuttiness to balance out the pungent heat. The South Indian vegetable stew, avial is a lovely example of the balance between spicy curry leaves and sweet coconut. To enjoy the flavors of the South Indian sea, try the alleppey fish curry with turmeric and mango.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"none\" size=\"full\" ids=\"94822,94824,94826,94823,94825\"]\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.aachiaappakadai.com/\" target=\"_blank\">Aachi Aappakadai\u003c/a>\u003c/strong>\u003cbr>\n1105 W El Camino Real, Sunnyvale [\u003ca href=\"http://goo.gl/PYlLI6\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 732-2244\u003cbr>\nHours: Mon-Thu 11:30am-2:30pm 6-10pm; Fri-Sat 11:30am-2:30pm 6-10:30pm; Sun 11:30am-2:30pm 6pm-9:30pm\u003cbr>\nFacebook: \u003cstrong>\u003ca href=\"https://www.facebook.com/aachiaappakadai\" target=\"_blank\">Aachi Aappakadai Indian Chettinad Restaurant\u003c/a>\u003c/strong>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Aachi Appakadai showcases the Chettinad cuisine from Southern Indian state of Tamil Nadu. Chettinad cuisine is recognizable by the use of fragrant, heavily spiced curries. Therefore, signature dishes at Aachi Appakadai include the chicken Chettinadu. The dish is not for those who enjoy mild food. A pungent aroma of star anise, cardamom, cinnamon and cumin bubble up to your senses from the thick fiery gravy. If you do enjoy spicy food, it is quite delicious alongside an order of appam, which are large bowl-shaped pancakes made from fermented rice and coconut for a touch of sweetness. Cool down your palate with a refreshing, slightly sweet rose milk.\u003c/p>\n\n",
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"excerpt": "Here are ten favorite Indian restaurants in the South Bay Area. If we missed your go-to South Bay Indian restaurant, please be sure to let us know in the comments section.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Indian cuisine has a broad audience in the Bay Area ranging from those who may be enjoying the complex flavors and smells for the first time to those who regularly visit a favorite restaurant which serves a dish that invokes memories from home. A cuisine that excites the senses, regional Indian dishes cover a wide spectrum of flavors, ranging from spicy and pungent chicken Chettinadu to the subtly sweet and creamy saag paneer. The massive country is home to many different styles and flavors, each influenced by geography and various cultural traditions within the country. In the South Bay Area, a collection of great restaurants represent the various flavors and styles of Indian cuisine. Here are ten favorite Indian restaurants in the South Bay Area. If we missed your go-to South Bay Indian restaurant, please be sure to let us know in the comments section.\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://digi-net.ws/cus1163/\" target=\"_blank\">\u003cstrong>Darbar Indian Cuisine\u003c/strong>\u003c/a>\u003cbr>\n129 Lytton Ave, Palo Alto [\u003ca href=\"http://goo.gl/ytYwxY\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (650) 321-6688\u003cbr>\nHours: Mon-Wed 11am-2:30pm 5pm-9:30pm; Sat 5-10pm; Sun 5-9:30pm\u003cbr>\nFacebook: \u003cstrong>\u003ca href=\"https://www.facebook.com/DarbarCuisine?fref=ts\" target=\"_blank\">Darbar Indian Cuisine\u003cbr>\n\u003c/a>\u003c/strong>Twitter: \u003cstrong>\u003ca href=\"https://twitter.com/DarbarIndian\" target=\"_blank\">@DarbarIndian\u003cbr>\n\u003c/a>\u003c/strong>Price Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>Darbar Indian Cuisine offers a full picture of Indian cuisine with a menu that features both Northern and Southern Indian specialties. The humble Palo Alto Indian restaurant has enjoyed many past awards and praise, such as Palo Alto Weekly’s award for Best Indian Restaurant. Classic Southern Indian vegetarian dishes such as palak paneer (Creamed spinach and farmer’s cheese) and aloo gobi (spiced cauliflower and potatoes) shine at Darbar. The familiar chicken tikka masala is rich and creamy but mild, making it a great choice for newbies to the cuisine. If you enjoy a kick of heat, the sweet, sour and pungently spiced lamb vindaloo gets its unique flavoring from a blend of garam masala, ginger, paprika, cayenne, mustard seeds and red wine vinegar. Cooling your palate after the vindaloo may require a cool, crisp Kingfisher lager.\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/chaat-paradise-mountain-view\" target=\"_blank\">Chaat Paradise\u003c/a>\u003c/strong>\u003cbr>\n165 E El Camino Real, Mountain View [\u003ca href=\"http://goo.gl/pbt6Uh\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 617-9100\u003cbr>\nHours: Mon-Sun 11:30am-10pm\u003cbr>\nFacebook: \u003cstrong>\u003ca href=\"https://www.facebook.com/pages/Chaat-Paradise/186968098016739?fref=ts\" target=\"_blank\">Chaat Paradise\u003c/a>\u003c/strong>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Aptly named, the menu at Chaat Paradise features a broad selection of popular snacks one would expect to enjoy from streetside vendor in India. A tasteful combination of puffed rice, lentil crackers, garbanzo beans, chutneys and spiced potato comprise most of the chaat dishes. The popular papdi chaat comes as a layering of crispy wafers, yogurt, spiced potatoes and chutneys. The menu has a selection of ala carte vegetarian specialties or simply order the daily special thali platter to complete your meal.\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.madrascafe.us/\" target=\"_blank\">Madras Cafe\u003c/a>\u003c/strong>\u003cbr>\n1177 W El Camino Real, Sunnyvale [\u003ca href=\"http://goo.gl/vK6F2V\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 737-2323\u003cbr>\nFacebook: \u003cstrong>\u003ca href=\"https://www.facebook.com/pages/Madras-Cafe/185525591489270?fref=ts\" target=\"_blank\">Madras Cafe\u003c/a>\u003c/strong>\u003cbr>\nTwitter: \u003cstrong>\u003ca href=\"https://twitter.com/MadrasCafeUSA\" target=\"_blank\">@MadrasCafeUSA\u003c/a>\u003c/strong>\u003cbr>\nHours: Tues-Thu 8:30am-2pm 5:30-10pm; Sat-Sun 8:30am-10pm\u003cbr>\nPrice range: $ (entrees under $10)\u003c/p>\n\u003cp>Madras Cafe is an incredibly popular option in Sunnyvale for South Indian vegetarian specialties, most notably their menu of various dosas. The massive, paper thin crepes made from rice batter and black lentils serve as a utensil to enjoy different vegetarian dishes such as the popular potato masala. Also popular are the fluffy, deep-fried bhatoora, served alongside a sweet and spicy dish of channa masala (chickpea and tomato stew). Different from the thin, crepe-like dosa, uthappam are studded with vegetables such as peas, onions and carrots and cooked on a griddle like a pancake.\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.naannmasala.com/\" target=\"_blank\">Naan-N-Masala\u003c/a>\u003c/strong>\u003cbr>\n94 Dempsey Rd, Milpitas [\u003ca href=\"https://www.google.com/maps/place/Naan-n-Masala/@37.433243,-121.885703,17z/data=!3m1!4b1!4m2!3m1!1s0x808fced9379b6529:0x967cb307c025becf\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 263-9400\u003cbr>\nHours: Mon-Sun 11am-10pm\u003cbr>\nFacebook: \u003cstrong>\u003ca href=\"https://www.facebook.com/pages/Naan-N-Masala/111666632203537?fref=ts\" target=\"_blank\">Naan N Masala\u003c/a>\u003c/strong>\u003cbr>\nPrice Range: $ (entrees under $10)\u003c/p>\n\u003cp>This unassuming Indian cafe is all about no-frills, inexpensive yet incredibly delicious Indian food. Dishes, utensils and water is self-service with bottomless chai on the house. The menu features familiar, Indian dishes from both Northern and Southern cuisines. Murgh Cholay chicken is a simple, comforting dish of cumin and garam masala spiced chicken and chickpeas. If you enjoy saag paneer, try the sarson ka saag which is a spiced gravy of spinach and mustard greens for a touch of pepperiness.\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.amber-india.com/mountainview/index.html\" target=\"_blank\">Amber India\u003c/a>\u003c/strong>\u003cbr>\n4926 El Camino Real, Los Altos [\u003ca href=\"https://www.google.com/maps/search/amber+india/@37.3585015,-122.026415,13z/data=!3m1!4b1\" target=\"_blank\">multiple locations\u003c/a>]\u003cbr>\nPh:(650) 968-7511\u003cbr>\nHours: Mon-Sun 11:30am-2:30pm 5pm-10pm\u003cbr>\nFacebook: \u003cstrong>\u003ca href=\"https://www.facebook.com/AmberIndiaMountainView?fref=ts\" target=\"_blank\">Amber India Los Altos\u003c/a>\u003c/strong>\u003cbr>\nTwitter: \u003cstrong>\u003ca href=\"https://twitter.com/ambersantanarow\" target=\"_blank\">@AmberSantanaRow\u003c/a>\u003c/strong>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>Amber India has several locations in the Bay Area with one in San Francisco, Palo Alto, San Jose and two locations in Mountain View. The four Bay Area locations offer delicious, traditional Indian dishes in a fine dining setting. Those who enjoy lamb will melt away with the sweet and spiced flavors of the kerala lamb curry, which blends the spice of curry leaves and peppercorns with subtle sweetness of coconut milk. Similarly, the unassuming palak paneer has a noticeably sweet touch and heavenly creamy texture. Sister restaurant, Amber Cafe serves the same great menu of flavorful dishes in a casual counter-service bistro setting. Come June, \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2015/04/03/amber-india-flagship-in-mountain-view-relocating-to-los-altos/\">Amber India will be leaving the flagship Mountain View location\u003c/a> to just reopen on the opposite side of El Camino Real in Los Altos. With the new location the restaurant will incorporate a trolley-style assortment of small plates in addition to the regular menu.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.littleindiacafeus.com/\" target=\"_blank\">Little India Cafe\u003c/a>\u003c/strong>\u003cbr>\n415 N Mary Ave, Sunnyvale [\u003ca href=\"http://goo.gl/rq55DK\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 245-6200\u003cbr>\nHours: Mon-Fri 11am-2pm 5-9pm; Sat 11:30am-2pm 5-9pm\u003cbr>\nFacebook: \u003cstrong>\u003ca href=\"https://www.facebook.com/LittleIndiaCafe?fref=ts\" target=\"_blank\">Little India Cafe\u003c/a>\u003c/strong>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>Tucked away in a Sunnyvale stripmall, Little India Cafe serves comforting Indian dishes full of flavor and authenticity. The small restaurant serves dinner as well as an all-you-can-eat lunch buffet. Vegetarians and non-vegetarians alike will love the navratna korma. The dish is a celebratory meal containing nine special ingredients, navaratna translating from Hindi to nine jewels. At Little India Cafe, the navaratna is a rich, turmeric colored curry with carrots, peas and other vegetables. The goat biryani is colorful and delicious with complex flavor for those who enjoy something different.\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.sakoonrestaurant.com/\" target=\"_blank\">Sakoon\u003c/a>\u003c/strong>\u003cbr>\n357 Castro St, Mountain View [\u003ca href=\"http://goo.gl/7OzPbK\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (650) 965-2000\u003cbr>\nHours: Mon-Thu 11:30am-2:30pm 5-10pm; Fri 11:30am-2:30pm 5-10:30pm; Sat 12-3pm 5-10:30pm; Sun 12-3pm 5-10pm\u003cbr>\nFacebook: \u003cstrong>\u003ca href=\"https://www.facebook.com/SakoonRestaurant?fref=ts\" target=\"_blank\">Sakoon\u003c/a>\u003c/strong>\u003cbr>\nTwitter: \u003cstrong>\u003ca href=\"https://twitter.com/SakoonCuisine\" target=\"_blank\">@SakoonCuisine\u003c/a>\u003c/strong>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>A modern, vibrant decor and skillfully trained executive chef make Sakoon in Mountain View a popular option for Indian cuisine in a fine dining setting. Chef Alex Paul Xalxo trained at India’s Hotel Juhu Centaur in Mumbai, later coming to New York City where he worked in high end Indian establishments. Check, Please! Bay Area fans may recognize Sakoon as a \u003ca href=\"http://blogs.kqed.org/checkplease/2014/06/12/sakoon-restaurant-info/\">featured restaurant from last season\u003c/a>. Popular dishes on the menu include a fragrantly spiced and beautifully plated biryani, complete with a crusty naan baked over the dish to deal in flavors. Traditionally served as Indian street food, jhal muri, puffed rice with tamarind chutney, spiced potato salad and red onions, receives an artfully plated redux at Sakoon.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.turmericrestaurant.com/\" target=\"_blank\">Turmeric\u003c/a>\u003c/strong>\u003cbr>\n141 S Murphy Ave, Sunnyvale [\u003ca href=\"http://goo.gl/5fM4O0\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 617-9100\u003cbr>\nHours: Mon-Fri 11:30am-2pm; Sat-Sun 12-2:30pm 5:30-10:30pm\u003cbr>\nFacebook: \u003cstrong>\u003ca href=\"https://www.facebook.com/TurmericRestaurant?fref=ts\" target=\"_blank\">Turmeric Restaurant\u003c/a>\u003c/strong>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>Don’t even bother with a menu at Turmeric. It becomes apparent very quickly that customers are here at lunch and dinnertime to enjoy the popular buffet. Buffet offerings include a simmering steel pan of channa masala; fiery red tandoori chicken; bhindi masala, okra in a warmly spiced gravy; achari eggplant, a spicy and tart dish cooked with baby eggplants in Indian pickling spices; and the familiar spiced cauliflower dish, aloo gobi. The buffet operates upstairs, so don’t be alarmed when you arrive to an empty dining room on the entrance level.\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://myredchillies.com/\" target=\"_blank\">Red Chillies\u003c/a>\u003c/strong>\u003cbr>\n167 S Main St, Milpitas [\u003ca href=\"https://www.google.com/maps/place/Red+Chillies/@37.428162,-121.906481,17z/data=!3m1!4b1!4m2!3m1!1s0x808fc92a3388de59:0x9ba08cf64243aff1\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 418-4778\u003cbr>\nHours: Mon 11:30am-2pm 6-9pm; Wed-Thu 11:30am-2pm 6-9pm; Fri 12-3pm 6-9:30pm; Sun 12-3pm 6-9pm\u003cbr>\nFacebook: \u003cstrong>\u003ca href=\"https://www.facebook.com/MyRedChillies?fref=ts\" target=\"_blank\">Red Chillies Fine Dine Indian Restaurant\u003c/a>\u003c/strong>\u003cbr>\nPrice Range: $$ (entrees $11-$17)\u003c/p>\n\u003cp>Red Chillies in Milpitas serves a menu showcasing Kerala cuisine, from the Southwest region of India along the Malabar Coast. While heavily spiced, the dishes almost always feature coconut for a subtle sweet, nuttiness to balance out the pungent heat. The South Indian vegetable stew, avial is a lovely example of the balance between spicy curry leaves and sweet coconut. To enjoy the flavors of the South Indian sea, try the alleppey fish curry with turmeric and mango.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.aachiaappakadai.com/\" target=\"_blank\">Aachi Aappakadai\u003c/a>\u003c/strong>\u003cbr>\n1105 W El Camino Real, Sunnyvale [\u003ca href=\"http://goo.gl/PYlLI6\" target=\"_blank\">map\u003c/a>]\u003cbr>\nPh: (408) 732-2244\u003cbr>\nHours: Mon-Thu 11:30am-2:30pm 6-10pm; Fri-Sat 11:30am-2:30pm 6-10:30pm; Sun 11:30am-2:30pm 6pm-9:30pm\u003cbr>\nFacebook: \u003cstrong>\u003ca href=\"https://www.facebook.com/aachiaappakadai\" target=\"_blank\">Aachi Aappakadai Indian Chettinad Restaurant\u003c/a>\u003c/strong>\u003cbr>\nPrice Range: $$ (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>Aachi Appakadai showcases the Chettinad cuisine from Southern Indian state of Tamil Nadu. Chettinad cuisine is recognizable by the use of fragrant, heavily spiced curries. Therefore, signature dishes at Aachi Appakadai include the chicken Chettinadu. The dish is not for those who enjoy mild food. A pungent aroma of star anise, cardamom, cinnamon and cumin bubble up to your senses from the thick fiery gravy. If you do enjoy spicy food, it is quite delicious alongside an order of appam, which are large bowl-shaped pancakes made from fermented rice and coconut for a touch of sweetness. Cool down your palate with a refreshing, slightly sweet rose milk.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Two New Berkeley Cafes Offer Butter In Your Coffee And Kava In Your Tea",
"title": "Two New Berkeley Cafes Offer Butter In Your Coffee And Kava In Your Tea",
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"content": "\u003cp>There is no shortage of non-alcoholic drinks in Berkeley. The \u003ca href=\"http://www.yelp.com/biz/brewed-awakening-berkeley\" target=\"_blank\">first\u003c/a>, \u003ca href=\"http://www.peets.com/\" target=\"_blank\">second \u003c/a>and \u003ca href=\"http://shop.artiscoffee.com/\" target=\"_blank\">third waves \u003c/a>of coffee are all sufficiently represented. There are many \u003ca href=\"http://www.dailycal.org/2013/10/02/best-among-4-tea-houses-berkeley/\" target=\"_blank\">spots for tea\u003c/a> of every variety, including \u003ca href=\"http://www.yelp.com/biz/asha-tea-house-berkeley\" target=\"_blank\">bubble.\u003c/a> There’s even \u003ca href=\"http://www.yelp.com/biz/sweetheart-cafe-berkeley?q=avocado\" target=\"_blank\">more than\u003c/a> one place to get an \u003ca href=\"http://www.yelp.com/biz/bobo-drinks-berkeley-4?q=avocado%20smoothie\" target=\"_blank\">avocado smoothie\u003c/a>.\u003c/p>\n\u003cp>But two new Berkeley cafes have found something new to offer. In the Gourmet Ghetto, the Bay Area’s first dedicated grain-free restaurant, \u003ca href=\"http://www.missionheirloom.com/\" target=\"_blank\">Mission Heirloom\u003c/a>, serves coffee with everything from camel’s milk to butter. Down on University, \u003ca href=\"http://melomelokavabar.com/\" target=\"_blank\">MeloMelo Kava Bar\u003c/a> is introducing customers to drinks made with kava.\u003c/p>\n\u003cp>The two cafes are very similar. Both are beautiful spaces, filled with little details like Mission Heirloom’s elegant Heath Ceramic dishes and MeloMelo’s lighting system, which changes colors if they’re mentioned on Twitter or Instagram. Both inspire evangelical devotion among their respective fans. And both are expensive, with drinks hovering around the six to seven dollar range. Your impression of them will likely depend on your tolerance for both acquired tastes and alternative health.\u003c/p>\n\u003cfigure id=\"attachment_94211\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/DSC_0209.jpg\">\u003cimg class=\"size-full wp-image-94211\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/DSC_0209.jpg\" alt=\"Interior of Mission Heirloom. Photo: Shelby Pope\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0209.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0209-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0209-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0209-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0209-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0209-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0209-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Interior of Mission Heirloom. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>It was only a matter of time before the Bay Area got its first paleo eatery. Mission Heirloom, which opened last fall in a former vegetarian Chinese food restaurant, offers an impressive array of options for the modern caveman: not only do they offer breakfast, lunch and dinner, they host classes and events with such Paleo luminaries as Robb Wolf. It’s impressively inclusive and free of every aspect of modern life that could possibly harm you: not only is the food grain, gluten and legume free, they don’t use any plastic and only use steel cookware. Like their neighbors in the Gourmet Ghetto, they’re passionate about sourcing quality ingredients from local farms: their blog is filled with pictures of them visiting the farms where they get everything \u003ca href=\"https://missionheirloom.wordpress.com/category/farm-tours/\" target=\"_blank\">from eggs to raisins\u003c/a>.\u003c/p>\n\u003cp>The space is large, with a sunny patio in the back that's filled with plants and charmingly mismatched furniture, and they’ve obviously found their niche. During the sunny weekend late morning I’m there, there’s a steady stream of customers, and a line stretches to the door.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The coffee drinks at Mission Heirloom are a far cry from the ones at the original Peet’s up the street. They proudly serve a non-local coffee, Chicago’s Intelligentsia, a bold move in an area that that prides itself on its number of excellent coffee roasters. \u003ca href=\"https://missionheirloom.wordpress.com/2014/10/04/learning-more-about-coffee-and-tea/\" target=\"_blank\">On their website\u003c/a> they say that they were drawn to the roaster for its commitment to developing a Direct Trade relationship with their farmers and emphasizing seasonality. Don’t expect to see any familiar little pink or blue packets, either: the only sweeteners the cafe offers are honey and coconut sugar.\u003c/p>\n\u003cfigure id=\"attachment_94210\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/interior.jpg\">\u003cimg class=\"size-full wp-image-94210\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/interior.jpg\" alt=\"The patio at Mission Heirloom. Photo: Shelby Pope\" width=\"1920\" height=\"1434\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/interior.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/interior-400x299.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/interior-800x598.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/interior-1440x1076.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/interior-1180x881.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/interior-768x574.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/interior-320x239.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The patio at Mission Heirloom. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>Mission Heirloom gives customers a chance to make any espresso drinks with raw milk, which they source from \u003ca href=\"http://www.organicpastures.com/\" target=\"_blank\">Organic Pastures\u003c/a> in Fresno. Why raw milk? Some believe that consuming milk in its original form, free from pasteurization and processing, is easier to digest. There are also claims that people who are otherwise lactose intolerant can drink raw milk, though \u003ca href=\"http://med.stanford.edu/news/all-news/2014/03/claim-that-raw-milk-reduces-lactose-intolerance-doesnt-pass-smell-test-study-finds.html\" target=\"_blank\">that’s been challenged\u003c/a>.\u003c/p>\n\u003cp>“Buying quality dairy products for cooking and drinking is an important part of our mission. While many of our customers cannot tolerate dairy, those that do deserve the best,” \u003ca href=\"https://missionheirloom.wordpress.com/2014/10/04/learning-more-about-coffee-and-tea/\" target=\"_blank\">explains\u003c/a> their website. “Organic raw milk provides beneficial bacteria for our guts in addition to CLA saturated fats and a beneficial ratio of omega-3 to omega-6 fatty acids.”\u003c/p>\n\u003cfigure id=\"attachment_94208\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/DSC_0180.jpg\">\u003cimg class=\"size-full wp-image-94208\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/DSC_0180.jpg\" alt=\"Raw milk cappuccino. Photo: Shelby Pope\" width=\"1920\" height=\"1071\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0180.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0180-400x223.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0180-800x446.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0180-1440x803.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0180-1180x658.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0180-768x428.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0180-320x179.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Raw milk cappuccino. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>A raw milk cappuccino tasted startlingly different from one made with traditional milk--even though you could argue that heating the milk for a cappuccino took the edge off its rawness. It’s thicker than the 2% Clover I grew up eating with my Cheerios, with a sweetness and roundness that complements the fruitiness of \u003ca href=\"http://www.intelligentsiacoffee.com/content/black-cat-project\" target=\"_blank\">Intelligentsia’s Black Cat \u003c/a>espresso blend.\u003c/p>\n\u003cp>The bulletproof coffee is weirder. A mix of special \u003ca href=\"https://www.upgradedself.com/products/bulletproof-upgraded-coffee-5lb\" target=\"_blank\">bulletproof beans\u003c/a>, Straus unsalted butter and “\u003ca href=\"https://www.upgradedself.com/products/bulletproof-upgraded-brain-octane-oil\" target=\"_blank\">brain octane\u003c/a>,” it’s supposed to boost your metabolism, giving you consistent energy throughout the day without any of the crashes typical of a traditional cup.\u003c/p>\n\u003cp>It’s satisfying, in the comforting way that all all warm-creamy drinks are. Thanks to a whiz in their high powered blender, it’s smooth and rich, with a sharp, somewhat aggressively nutty flavor that masks much of the coffee taste. It’s best drunk while warm. When it cools, it becomes increasingly bitter and the butterfat start to separate, pooling in unappetizing yellow dots on the drink’s surface.\u003c/p>\n\u003cp>I hadn’t eaten anything that morning, and the bulletproof coffee seemed to work, staving off my \u003ca href=\"http://www.theguardian.com/science/shortcuts/2014/apr/15/hangry-stupid-made-up-word-angry-hungry\" target=\"_blank\">hangriness\u003c/a>. While normally I would have usually been snapping at my loved ones and rushing to neighboring \u003ca href=\"http://cheeseboardcollective.coop/\" target=\"_blank\">Cheeseboard\u003c/a> for a desperate injection of carbs, my cup of fat left me feeling oddly satisfied, without the usual caffeine crash.\u003c/p>\n\u003cfigure id=\"attachment_94209\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/DSC_0197.jpg\">\u003cimg class=\"size-full wp-image-94209\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/DSC_0197.jpg\" alt=\"Bulletproof coffee. Photo: Shelby Pope\" width=\"1920\" height=\"1159\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0197.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0197-400x241.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0197-800x483.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0197-1440x869.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0197-1180x712.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0197-768x464.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0197-320x193.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bulletproof coffee. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://melomelokavabar.com/\" target=\"_blank\">MeloMelo Kava Bar\u003c/a> on University also want to help people avoid that crash, albeit in a caffeine-free way. Their bar is the first in the Bay Area to offer a range of drinks made from root of \u003ca href=\"http://en.wikipedia.org/wiki/Kava\" target=\"_blank\">kava\u003c/a>, the South Pacific plant that’s been used for thousands of years for its calming and anxiety lessening effects. The owners source the kava from a few different sources around the South Pacific and grind it themselves in-house. Legally, it's classified as a supplement, and it's composed of 18 different active ingredients called kavalactones that produce sedative effects. It’s also pretty gross.\u003c/p>\n\u003cfigure id=\"attachment_94212\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/DSC_0258.jpg\">\u003cimg class=\"size-full wp-image-94212\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/DSC_0258.jpg\" alt=\"Kava looks and tastes like dirt. Photo: Shelby Pope\" width=\"1920\" height=\"972\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0258.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0258-400x203.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0258-800x405.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0258-1440x729.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0258-1180x597.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0258-768x389.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0258-320x162.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kava looks and tastes like dirt. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>The cafe’s owners, Nico Rivard and Rami Kayali, encourage all first timers to try kava in its pure form. “The only drawback of kava is that it tastes like the earth it's harvested in,” Kayali warns, and accordingly, it looks like mud in my cup and tastes like it too (He euphemistically refers to it as it as having “pepper notes.”) After clinking coconut shells and toasting “\u003ca href=\"http://gohawaii.about.com/od/fijiculture/a/all-about-bula.htm\" target=\"_blank\">bula\u003c/a>,” (A Fijian toast meaning “life” or health”), I choke it down, the slices of pineapple they offer a welcome chaser. Almost immediately, my mouth started to tingle. I flash back to my first Sephora purchase, a \u003ca href=\"http://shop.duwop.com/lip-venom-lip-plumper-lip-gloss.aspx\" target=\"_blank\">lipgloss made with cinnamon oil\u003c/a>, designed to sting your lips, producing a painfully attractive swollen pout.\u003c/p>\n\u003cfigure id=\"attachment_94215\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/DSC_0269.jpg\">\u003cimg class=\"size-full wp-image-94215\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/DSC_0269.jpg\" alt=\"MeloMelo interior. Photo: Shelby Pope\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0269.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0269-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0269-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0269-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0269-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0269-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0269-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">MeloMelo interior. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>Eventually, the tingling disappeared and I started to feel relaxed, my internal CNN ticker tape of constant minor worries and anxieties fading away for a few hours. “It’s relaxing, calming,” Rivard said. “I have bartended with and without kava, and I can tell you that I’m certainly much more on my game after I’ve had a little kava. I usually have sleep problems and now that we’re at the point where we’re drinking it every day, I find that my sleep has improved threefold.”\u003c/p>\n\u003cp>In an effort to make kava more palatable, Rivard and Kayali offer a few more variations on their menu, including kava mixed with coconut water and tea infused kava (“It tastes like kava flavored Vitamin Water,” my friend observed.) They’re all enjoyable, especially the “kava koncoction” I tried, a velvety mix of cream of coconut and kava (the koncoction changes weekly, depending what look good at the farmers' market).\u003c/p>\n\u003cp>In the six weeks that the cafe has been open, the cafe has developed a loyal following of locals. On a recent weekday afternoon, a steady stream of customers came through the light-filled, high-ceilinged room. Many were new customers, receiving the bitter initiation, but several were regulars, greeting the owners by name. A Philz barista told me she liked to come there to relax and counteract the effects of chugging coffee all day. Since the cafe is open from 12-12 almost every day, it provides a unique bar-like but alcohol-free environment.\u003c/p>\n\u003cfigure id=\"attachment_94213\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/DSC_0266.jpg\">\u003cimg class=\"size-full wp-image-94213\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/DSC_0266.jpg\" alt='Owner Rami Kayali gives a toast: \"Bula!\" Photo: Shelby Pope' width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0266.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0266-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0266-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0266-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0266-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0266-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0266-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Owner Rami Kayali gives a toast: \"Bula!\" Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>“There isn’t any of the aggressiveness or stupor associated with alcohol bars where you’re like “Oh God, was I an idiot the night before, did I do something stupid? Did I say something stupid?’’ Kayali said (There is, however, the danger of becoming “shell-faced,” their term for anyone who imbibes one too many coconut shells of the bitter drink).\u003c/p>\n\u003cp>It’s easy to while away the hours at MeloMelo. There’s a couch, board games, and at night, they project movies on the walls. Rivard just bought seven sets of Jenga in preparation for a tournament they're hosting. Sitting at the bar after trying all the variations of kava, I was surprised to find myself craving the bracing original blend, but Kayali said it’s a common reaction.\u003c/p>\n\u003cp>“Time and again we’ve been noticing that people come back, and after a few drinks, they’ll gravitate back to the traditional serving, and it’s been our best seller,” he said, adding that while they’ll be experimenting with their menu (they currently offer kombucha and yerba mate as well), they’d like to keep it simple and centered around kava. “We like giving that modern twist to this ancient tradition, bringing it and giving it a Bay Area twist.”\u003c/p>\n\u003cp>\u003ca href=\"http://www.missionheirloom.com/\" target=\"_blank\">Mission Heirloom Cafe\u003c/a>\u003cbr>\n2085 Vine St., Berkeley [\u003ca href=\"https://www.google.com/maps/place/Mission:+Heirloom/@37.880399,-122.26993,17z/data=!3m1!4b1!4m2!3m1!1s0x80857ea6b73ed55f:0x7ac84033de579a79\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (510) 859-4501\u003cbr>\nHours: Tue-Fri 11am-9pm, Sat 10am-9pm, Sun 11am-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/missionheirloom?ref=br_tf\" target=\"_blank\">Mission Heirloom Garden Cafe\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/missionheirloom\" target=\"_blank\">@MissionHeirloom\u003c/a>\u003cbr>\nPrice Range: $$\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://melomelokavabar.com/\" target=\"_blank\">MeloMelo Kava Bar\u003c/a>\u003cbr>\n1701 University Ave, Berkeley [\u003ca href=\"https://www.google.com/maps/place/MeloMelo+Kava+Bar/@37.871194,-122.277398,17z/data=!3m1!4b1!4m2!3m1!1s0x80857e978fd2841f:0x4f821a4e9c7f62c9\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (510) 900-9316\u003cbr>\nHours: Mon-Sat 12pm-12am, Sun 12pm-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/melomelokava\" target=\"_blank\">MeloMelo Kava Bar\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/melokava\" target=\"_blank\">@MeloKava\u003c/a>\u003cbr>\nPrice Range: $\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>There is no shortage of non-alcoholic drinks in Berkeley. The \u003ca href=\"http://www.yelp.com/biz/brewed-awakening-berkeley\" target=\"_blank\">first\u003c/a>, \u003ca href=\"http://www.peets.com/\" target=\"_blank\">second \u003c/a>and \u003ca href=\"http://shop.artiscoffee.com/\" target=\"_blank\">third waves \u003c/a>of coffee are all sufficiently represented. There are many \u003ca href=\"http://www.dailycal.org/2013/10/02/best-among-4-tea-houses-berkeley/\" target=\"_blank\">spots for tea\u003c/a> of every variety, including \u003ca href=\"http://www.yelp.com/biz/asha-tea-house-berkeley\" target=\"_blank\">bubble.\u003c/a> There’s even \u003ca href=\"http://www.yelp.com/biz/sweetheart-cafe-berkeley?q=avocado\" target=\"_blank\">more than\u003c/a> one place to get an \u003ca href=\"http://www.yelp.com/biz/bobo-drinks-berkeley-4?q=avocado%20smoothie\" target=\"_blank\">avocado smoothie\u003c/a>.\u003c/p>\n\u003cp>But two new Berkeley cafes have found something new to offer. In the Gourmet Ghetto, the Bay Area’s first dedicated grain-free restaurant, \u003ca href=\"http://www.missionheirloom.com/\" target=\"_blank\">Mission Heirloom\u003c/a>, serves coffee with everything from camel’s milk to butter. Down on University, \u003ca href=\"http://melomelokavabar.com/\" target=\"_blank\">MeloMelo Kava Bar\u003c/a> is introducing customers to drinks made with kava.\u003c/p>\n\u003cp>The two cafes are very similar. Both are beautiful spaces, filled with little details like Mission Heirloom’s elegant Heath Ceramic dishes and MeloMelo’s lighting system, which changes colors if they’re mentioned on Twitter or Instagram. Both inspire evangelical devotion among their respective fans. And both are expensive, with drinks hovering around the six to seven dollar range. Your impression of them will likely depend on your tolerance for both acquired tastes and alternative health.\u003c/p>\n\u003cfigure id=\"attachment_94211\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/DSC_0209.jpg\">\u003cimg class=\"size-full wp-image-94211\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/DSC_0209.jpg\" alt=\"Interior of Mission Heirloom. Photo: Shelby Pope\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0209.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0209-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0209-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0209-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0209-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0209-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0209-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Interior of Mission Heirloom. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>It was only a matter of time before the Bay Area got its first paleo eatery. Mission Heirloom, which opened last fall in a former vegetarian Chinese food restaurant, offers an impressive array of options for the modern caveman: not only do they offer breakfast, lunch and dinner, they host classes and events with such Paleo luminaries as Robb Wolf. It’s impressively inclusive and free of every aspect of modern life that could possibly harm you: not only is the food grain, gluten and legume free, they don’t use any plastic and only use steel cookware. Like their neighbors in the Gourmet Ghetto, they’re passionate about sourcing quality ingredients from local farms: their blog is filled with pictures of them visiting the farms where they get everything \u003ca href=\"https://missionheirloom.wordpress.com/category/farm-tours/\" target=\"_blank\">from eggs to raisins\u003c/a>.\u003c/p>\n\u003cp>The space is large, with a sunny patio in the back that's filled with plants and charmingly mismatched furniture, and they’ve obviously found their niche. During the sunny weekend late morning I’m there, there’s a steady stream of customers, and a line stretches to the door.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The coffee drinks at Mission Heirloom are a far cry from the ones at the original Peet’s up the street. They proudly serve a non-local coffee, Chicago’s Intelligentsia, a bold move in an area that that prides itself on its number of excellent coffee roasters. \u003ca href=\"https://missionheirloom.wordpress.com/2014/10/04/learning-more-about-coffee-and-tea/\" target=\"_blank\">On their website\u003c/a> they say that they were drawn to the roaster for its commitment to developing a Direct Trade relationship with their farmers and emphasizing seasonality. Don’t expect to see any familiar little pink or blue packets, either: the only sweeteners the cafe offers are honey and coconut sugar.\u003c/p>\n\u003cfigure id=\"attachment_94210\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/interior.jpg\">\u003cimg class=\"size-full wp-image-94210\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/interior.jpg\" alt=\"The patio at Mission Heirloom. Photo: Shelby Pope\" width=\"1920\" height=\"1434\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/interior.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/interior-400x299.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/interior-800x598.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/interior-1440x1076.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/interior-1180x881.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/interior-768x574.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/interior-320x239.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The patio at Mission Heirloom. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>Mission Heirloom gives customers a chance to make any espresso drinks with raw milk, which they source from \u003ca href=\"http://www.organicpastures.com/\" target=\"_blank\">Organic Pastures\u003c/a> in Fresno. Why raw milk? Some believe that consuming milk in its original form, free from pasteurization and processing, is easier to digest. There are also claims that people who are otherwise lactose intolerant can drink raw milk, though \u003ca href=\"http://med.stanford.edu/news/all-news/2014/03/claim-that-raw-milk-reduces-lactose-intolerance-doesnt-pass-smell-test-study-finds.html\" target=\"_blank\">that’s been challenged\u003c/a>.\u003c/p>\n\u003cp>“Buying quality dairy products for cooking and drinking is an important part of our mission. While many of our customers cannot tolerate dairy, those that do deserve the best,” \u003ca href=\"https://missionheirloom.wordpress.com/2014/10/04/learning-more-about-coffee-and-tea/\" target=\"_blank\">explains\u003c/a> their website. “Organic raw milk provides beneficial bacteria for our guts in addition to CLA saturated fats and a beneficial ratio of omega-3 to omega-6 fatty acids.”\u003c/p>\n\u003cfigure id=\"attachment_94208\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/DSC_0180.jpg\">\u003cimg class=\"size-full wp-image-94208\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/DSC_0180.jpg\" alt=\"Raw milk cappuccino. Photo: Shelby Pope\" width=\"1920\" height=\"1071\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0180.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0180-400x223.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0180-800x446.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0180-1440x803.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0180-1180x658.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0180-768x428.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0180-320x179.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Raw milk cappuccino. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>A raw milk cappuccino tasted startlingly different from one made with traditional milk--even though you could argue that heating the milk for a cappuccino took the edge off its rawness. It’s thicker than the 2% Clover I grew up eating with my Cheerios, with a sweetness and roundness that complements the fruitiness of \u003ca href=\"http://www.intelligentsiacoffee.com/content/black-cat-project\" target=\"_blank\">Intelligentsia’s Black Cat \u003c/a>espresso blend.\u003c/p>\n\u003cp>The bulletproof coffee is weirder. A mix of special \u003ca href=\"https://www.upgradedself.com/products/bulletproof-upgraded-coffee-5lb\" target=\"_blank\">bulletproof beans\u003c/a>, Straus unsalted butter and “\u003ca href=\"https://www.upgradedself.com/products/bulletproof-upgraded-brain-octane-oil\" target=\"_blank\">brain octane\u003c/a>,” it’s supposed to boost your metabolism, giving you consistent energy throughout the day without any of the crashes typical of a traditional cup.\u003c/p>\n\u003cp>It’s satisfying, in the comforting way that all all warm-creamy drinks are. Thanks to a whiz in their high powered blender, it’s smooth and rich, with a sharp, somewhat aggressively nutty flavor that masks much of the coffee taste. It’s best drunk while warm. When it cools, it becomes increasingly bitter and the butterfat start to separate, pooling in unappetizing yellow dots on the drink’s surface.\u003c/p>\n\u003cp>I hadn’t eaten anything that morning, and the bulletproof coffee seemed to work, staving off my \u003ca href=\"http://www.theguardian.com/science/shortcuts/2014/apr/15/hangry-stupid-made-up-word-angry-hungry\" target=\"_blank\">hangriness\u003c/a>. While normally I would have usually been snapping at my loved ones and rushing to neighboring \u003ca href=\"http://cheeseboardcollective.coop/\" target=\"_blank\">Cheeseboard\u003c/a> for a desperate injection of carbs, my cup of fat left me feeling oddly satisfied, without the usual caffeine crash.\u003c/p>\n\u003cfigure id=\"attachment_94209\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/DSC_0197.jpg\">\u003cimg class=\"size-full wp-image-94209\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/DSC_0197.jpg\" alt=\"Bulletproof coffee. Photo: Shelby Pope\" width=\"1920\" height=\"1159\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0197.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0197-400x241.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0197-800x483.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0197-1440x869.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0197-1180x712.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0197-768x464.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0197-320x193.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bulletproof coffee. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://melomelokavabar.com/\" target=\"_blank\">MeloMelo Kava Bar\u003c/a> on University also want to help people avoid that crash, albeit in a caffeine-free way. Their bar is the first in the Bay Area to offer a range of drinks made from root of \u003ca href=\"http://en.wikipedia.org/wiki/Kava\" target=\"_blank\">kava\u003c/a>, the South Pacific plant that’s been used for thousands of years for its calming and anxiety lessening effects. The owners source the kava from a few different sources around the South Pacific and grind it themselves in-house. Legally, it's classified as a supplement, and it's composed of 18 different active ingredients called kavalactones that produce sedative effects. It’s also pretty gross.\u003c/p>\n\u003cfigure id=\"attachment_94212\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/DSC_0258.jpg\">\u003cimg class=\"size-full wp-image-94212\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/DSC_0258.jpg\" alt=\"Kava looks and tastes like dirt. Photo: Shelby Pope\" width=\"1920\" height=\"972\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0258.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0258-400x203.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0258-800x405.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0258-1440x729.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0258-1180x597.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0258-768x389.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0258-320x162.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Kava looks and tastes like dirt. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>The cafe’s owners, Nico Rivard and Rami Kayali, encourage all first timers to try kava in its pure form. “The only drawback of kava is that it tastes like the earth it's harvested in,” Kayali warns, and accordingly, it looks like mud in my cup and tastes like it too (He euphemistically refers to it as it as having “pepper notes.”) After clinking coconut shells and toasting “\u003ca href=\"http://gohawaii.about.com/od/fijiculture/a/all-about-bula.htm\" target=\"_blank\">bula\u003c/a>,” (A Fijian toast meaning “life” or health”), I choke it down, the slices of pineapple they offer a welcome chaser. Almost immediately, my mouth started to tingle. I flash back to my first Sephora purchase, a \u003ca href=\"http://shop.duwop.com/lip-venom-lip-plumper-lip-gloss.aspx\" target=\"_blank\">lipgloss made with cinnamon oil\u003c/a>, designed to sting your lips, producing a painfully attractive swollen pout.\u003c/p>\n\u003cfigure id=\"attachment_94215\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/DSC_0269.jpg\">\u003cimg class=\"size-full wp-image-94215\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/DSC_0269.jpg\" alt=\"MeloMelo interior. Photo: Shelby Pope\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0269.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0269-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0269-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0269-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0269-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0269-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0269-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">MeloMelo interior. Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>Eventually, the tingling disappeared and I started to feel relaxed, my internal CNN ticker tape of constant minor worries and anxieties fading away for a few hours. “It’s relaxing, calming,” Rivard said. “I have bartended with and without kava, and I can tell you that I’m certainly much more on my game after I’ve had a little kava. I usually have sleep problems and now that we’re at the point where we’re drinking it every day, I find that my sleep has improved threefold.”\u003c/p>\n\u003cp>In an effort to make kava more palatable, Rivard and Kayali offer a few more variations on their menu, including kava mixed with coconut water and tea infused kava (“It tastes like kava flavored Vitamin Water,” my friend observed.) They’re all enjoyable, especially the “kava koncoction” I tried, a velvety mix of cream of coconut and kava (the koncoction changes weekly, depending what look good at the farmers' market).\u003c/p>\n\u003cp>In the six weeks that the cafe has been open, the cafe has developed a loyal following of locals. On a recent weekday afternoon, a steady stream of customers came through the light-filled, high-ceilinged room. Many were new customers, receiving the bitter initiation, but several were regulars, greeting the owners by name. A Philz barista told me she liked to come there to relax and counteract the effects of chugging coffee all day. Since the cafe is open from 12-12 almost every day, it provides a unique bar-like but alcohol-free environment.\u003c/p>\n\u003cfigure id=\"attachment_94213\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/DSC_0266.jpg\">\u003cimg class=\"size-full wp-image-94213\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/DSC_0266.jpg\" alt='Owner Rami Kayali gives a toast: \"Bula!\" Photo: Shelby Pope' width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0266.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0266-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0266-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0266-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0266-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0266-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/DSC_0266-320x213.jpg 320w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Owner Rami Kayali gives a toast: \"Bula!\" Photo: Shelby Pope\u003c/figcaption>\u003c/figure>\n\u003cp>“There isn’t any of the aggressiveness or stupor associated with alcohol bars where you’re like “Oh God, was I an idiot the night before, did I do something stupid? Did I say something stupid?’’ Kayali said (There is, however, the danger of becoming “shell-faced,” their term for anyone who imbibes one too many coconut shells of the bitter drink).\u003c/p>\n\u003cp>It’s easy to while away the hours at MeloMelo. There’s a couch, board games, and at night, they project movies on the walls. Rivard just bought seven sets of Jenga in preparation for a tournament they're hosting. Sitting at the bar after trying all the variations of kava, I was surprised to find myself craving the bracing original blend, but Kayali said it’s a common reaction.\u003c/p>\n\u003cp>“Time and again we’ve been noticing that people come back, and after a few drinks, they’ll gravitate back to the traditional serving, and it’s been our best seller,” he said, adding that while they’ll be experimenting with their menu (they currently offer kombucha and yerba mate as well), they’d like to keep it simple and centered around kava. “We like giving that modern twist to this ancient tradition, bringing it and giving it a Bay Area twist.”\u003c/p>\n\u003cp>\u003ca href=\"http://www.missionheirloom.com/\" target=\"_blank\">Mission Heirloom Cafe\u003c/a>\u003cbr>\n2085 Vine St., Berkeley [\u003ca href=\"https://www.google.com/maps/place/Mission:+Heirloom/@37.880399,-122.26993,17z/data=!3m1!4b1!4m2!3m1!1s0x80857ea6b73ed55f:0x7ac84033de579a79\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (510) 859-4501\u003cbr>\nHours: Tue-Fri 11am-9pm, Sat 10am-9pm, Sun 11am-4pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/missionheirloom?ref=br_tf\" target=\"_blank\">Mission Heirloom Garden Cafe\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/missionheirloom\" target=\"_blank\">@MissionHeirloom\u003c/a>\u003cbr>\nPrice Range: $$\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://melomelokavabar.com/\" target=\"_blank\">MeloMelo Kava Bar\u003c/a>\u003cbr>\n1701 University Ave, Berkeley [\u003ca href=\"https://www.google.com/maps/place/MeloMelo+Kava+Bar/@37.871194,-122.277398,17z/data=!3m1!4b1!4m2!3m1!1s0x80857e978fd2841f:0x4f821a4e9c7f62c9\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (510) 900-9316\u003cbr>\nHours: Mon-Sat 12pm-12am, Sun 12pm-10pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/melomelokava\" target=\"_blank\">MeloMelo Kava Bar\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/melokava\" target=\"_blank\">@MeloKava\u003c/a>\u003cbr>\nPrice Range: $\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Charles Phan Plans to Open Café at UC Berkeley",
"title": "Charles Phan Plans to Open Café at UC Berkeley",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_93909\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Charles-Phan-Photo-Jennifer-Yin-720x544.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Charles-Phan-Photo-Jennifer-Yin-720x544.jpg\" alt=\"Charles Phan photographed in 2008: the famous restaurateur hopes to open a café on the UC Berkeley campus. Photo: Jennifer Yin\" width=\"720\" height=\"544\" class=\"size-full wp-image-93909\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/Charles-Phan-Photo-Jennifer-Yin-720x544.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Charles-Phan-Photo-Jennifer-Yin-720x544-400x302.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Charles-Phan-Photo-Jennifer-Yin-720x544-320x242.jpg 320w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charles Phan photographed in 2008: the famous restaurateur hopes to open a café on the UC Berkeley campus. Photo: \u003ca href=\"https://www.flickr.com/photos/bittermelon/2888234925/in/photolist-5pik8d-5piefN-5pio1q-5pijgY-5pic6f-5pdVjB-5pioBC-5pe4ce-5pikys-5pe2gR-5piq3S-5pideq-5pikYj-5pe4Nx-5pe2vz-5pifzm-5pdWsF-5pdXoa-5pdXBT-5pdWB4-5pdVYT-5pioJj-5pip91-5pe9ze-5picof-5pigcG-5pibdN-5pe97k-5pifFf-5pinVq-5pdZjc-5pdXbz-5pif4E-5pe616-5pe2C4-5pij9L-5pe46V-5pibLW-5pdY6V-5pe6hK-5pig7f-5pijyU-5pifK1-5pidm1-5pdYJH-5pe5vc-5pe4pz-5pdXfa-5piiPs-5pdYu2\" target=\"_blank\">Jennifer Yin\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>By Berkeleyside Editors, \u003ca href=\"http://www.berkeleyside.com/2015/03/13/charles-phan-plans-to-open-cafe-at-uc-berkeley/\" target=\"_blank\">Berkeleyside NOSH\u003c/a> (3/13/15)\u003c/p>\n\u003cp>When Charles Phan was an architecture student at UC Berkeley, he spent a lot of time in Wurster Hall.\u003c/p>\n\u003cp>Phan left Cal before he graduated, but he is about, once again, to spend time at Wurster, as he is planning to take over the café there in the fall serving his trademark organic, international food. It will be the famous chef’s first venture in the East Bay.\u003c/p>\n\u003cp>“I am 99%, not 100% sure,” Phan said about the opening. Describing his vision for the space, he said: “You walk up, you get some food. It’s affordable, it’s fast. My goal is to take care of the students.”\u003c/p>\n\u003cp>Robert Lalanne, the vice-chancellor of real estate at UC Berkeley, approached Phan many months ago about serving food at UC Berkeley. Phan is best known for the critically acclaimed \u003ca href=\"http://www.slanteddoor.com/\" target=\"_blank\">The Slanted Door restaurant\u003c/a> in San Francisco. Talks are ongoing, but both men told Berkeleyside they feel confident they will strike a deal. UC plans to redo the plaza outside Wurster Hall for the new café, said Lalanne. The building is named after William Wurster, the famed architect and dean of the Berkeley Architectural School, now known as the College of Environmental Design.\u003c/p>\n\u003cfigure id=\"attachment_93910\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Slanted-Door-Photo-Sierra-Valley-Girl-720x540.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Slanted-Door-Photo-Sierra-Valley-Girl-720x540.jpg\" alt=\"Charles Phan’s restaurant Slanted Door which is celebrating its 20th anniversary. Photo: SierraValleyGirl\" width=\"720\" height=\"540\" class=\"size-full wp-image-93910\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/Slanted-Door-Photo-Sierra-Valley-Girl-720x540.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Slanted-Door-Photo-Sierra-Valley-Girl-720x540-320x240.jpg 320w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charles Phan’s restaurant Slanted Door which is celebrating its 20th anniversary. Photo: \u003ca href=\"https://www.flickr.com/photos/sierravalleygirl/10180982995/in/photolist-gvEcxz-gvELRX-gvDGxQ-gvEvNJ-gvEx2W-5CyVku-npcaiR-3bfmC-8xUTp-25J1Y-boqDVA-gvEbVc-gvEvB1-gvEMS4-gvEwbY-gvEcaa-gvDGAW-gvELFg-aND6VK-5i6CFY-5CRrA8-5CVKn5-6wwazr-4WcM98-5i6CNj-4Wh2KQ-5CmQ4H-6bseY2-2kBv3p-6f3zY5-9Kpzuu-8mEvuo-8zrtCP-8zruLt-8zrtSn-8zru6V-8zuCQA-8zrv54-8zrurB-5Cr7P9-6j9GnT-6go47D-4qWN7w-8Hjoc2-8HgfHM-8Hjors-8Hnn8J-9xywr-4hheu3-8efi7z\" target=\"_blank\">SierraValleyGirl\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>The Phan family opened the original Slanted Door on Valencia Street in 1995 and it remains one of the area’s most highly regarded restaurants. It is now located in the Ferry Building, and is celebrating its 20th anniversary. Phan has been involved with several other restaurant projects over the past few years, including the Moss Room at the California Academy of Sciences. Along with Slanted Door, his current interests include two Out The Door take-out restaurants, Mexican eatery South at the SFJazz Center, and the Hard Water whiskey bar, all in San Francisco. Phan said he employs a total of around 400 people.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Phan said his career is dotted with times he tried to take organic and sustainable food into unlikely places, like when he opened Out The Door in Westfield Mall in San Francisco.\u003c/p>\n\u003cp>“It has always been our model to change the world… we’ve got to make good food and change the way people eat,” he said.\u003c/p>\n\u003cp>That Out The Door closed because of some plumbing issues, but, even though it wasn’t the best fit, Phan said he doesn’t shy away from experimenting. His recently shuttered Coachman was an homage to his father who had to flee China in 1951 and Vietnam in 1975. After bringing his second family of 10 to the United States via Guam, and settling in a two-room apartment in the Tenderloin district of San Francisco, Phan’s father supported his family by working at the old Coachman, a British pub.\u003c/p>\n\u003cp>Phan worked as a busboy at the Coachman when he was 15 years old, the first of many jobs in the food industry. He attended Marina Junior High and Mission High School. He was always artistic and wanted to be a potter. “I always liked to do stuff with my hands,” he said.\u003c/p>\n\u003cfigure id=\"attachment_93911\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Wurster-Hall.-Photo-Daniel-Ramirez.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Wurster-Hall.-Photo-Daniel-Ramirez.jpg\" alt=\"Wurster Hall. Photo Daniel Ramirez\" width=\"250\" class=\"size-full wp-image-93911\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/Wurster-Hall.-Photo-Daniel-Ramirez.jpg 480w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Wurster-Hall.-Photo-Daniel-Ramirez-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Wurster-Hall.-Photo-Daniel-Ramirez-320x427.jpg 320w\" sizes=\"(max-width: 480px) 100vw, 480px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wurster Hall. Photo \u003ca href=\"https://www.flickr.com/photos/danramarch/4426311318/in/photolist-7K919o-burFRh-dj1PuS-6WgDUQ-bNvVeg-73pfxA-73ULPj-8dSr1D-8dVGeL-egW2cU-8dSr8a-5dX9cY-8dVFmb-4eWifW-4eWiky-4eSjFe-4eSjVc-4eSjEn-4eSjGk-4eSjNc-8dSq38-iQ5C9V-Qqy2-4eSjCH-8dVFdy-8dVFRs-8dSq9c-8dSqFF-B89Wf-7Xd5aT-7Qqcgf-7BCMcV-51KvRf-8CDMiU-8CDxmY-8CAFsg-dbrj4P-4zsJdQ-fy6JRf-fxRtZ6-7k9a1h-7k9hrL-3wEft-7k9fA7-7k9j3N-7k9fqG-7k9cPd-7k5ppv-7k5mNK-7k5pPP\" target=\"_blank\">Daniel Ramirez\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Phan’s father told him he hadn’t escaped Vietnam to have his son become an artist. So Phan decided to enroll in the architecture program at UC Berkeley.\u003c/p>\n\u003cp>Phan never ate at Chez Panisse when he was a Cal student, or at Zuni Café, the trendsetting San Francisco restaurant owned by Judy Rodgers. But when he decided to start his own restaurant he looked at them for what to do. Phan noticed they had a limited number of items on the menu, maybe six plates. Chinese restaurants, in contrast, had 175 menu items. Phan thought he could do something in between.\u003c/p>\n\u003cp>“I figured it couldn’t be that hard,” he said.\u003c/p>\n\u003cp>Phan also knew he didn’t want to open a clichéd Asian restaurant with bamboo and lanterns. His family’s house in Vietnam had been modern, and he had an appreciation for design because of his architectural studies. The Slanted Door in the Mission was architecturally forward, one of the many reasons it received so much acclaim when it opened.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Wurster Hall, one of the most loved and also most reviled buildings on the UC Berkeley campus, currently houses \u003ca href=\"http://caldining.berkeley.edu/locations/on-campus-retail/ramonas\" target=\"_blank\">Ramona’s\u003c/a> café which offers made-to-order panini, Asian rice bowls, as well as baked goods. It has indoor and outdoor seating.\u003c/p>\n\n",
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"excerpt": "Charles Phan is planning to take over the café at UC Berkeley's Wurster Hall in the fall serving his trademark organic, international food. It will be the famous chef’s first venture in the East Bay.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_93909\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Charles-Phan-Photo-Jennifer-Yin-720x544.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Charles-Phan-Photo-Jennifer-Yin-720x544.jpg\" alt=\"Charles Phan photographed in 2008: the famous restaurateur hopes to open a café on the UC Berkeley campus. Photo: Jennifer Yin\" width=\"720\" height=\"544\" class=\"size-full wp-image-93909\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/Charles-Phan-Photo-Jennifer-Yin-720x544.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Charles-Phan-Photo-Jennifer-Yin-720x544-400x302.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Charles-Phan-Photo-Jennifer-Yin-720x544-320x242.jpg 320w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charles Phan photographed in 2008: the famous restaurateur hopes to open a café on the UC Berkeley campus. Photo: \u003ca href=\"https://www.flickr.com/photos/bittermelon/2888234925/in/photolist-5pik8d-5piefN-5pio1q-5pijgY-5pic6f-5pdVjB-5pioBC-5pe4ce-5pikys-5pe2gR-5piq3S-5pideq-5pikYj-5pe4Nx-5pe2vz-5pifzm-5pdWsF-5pdXoa-5pdXBT-5pdWB4-5pdVYT-5pioJj-5pip91-5pe9ze-5picof-5pigcG-5pibdN-5pe97k-5pifFf-5pinVq-5pdZjc-5pdXbz-5pif4E-5pe616-5pe2C4-5pij9L-5pe46V-5pibLW-5pdY6V-5pe6hK-5pig7f-5pijyU-5pifK1-5pidm1-5pdYJH-5pe5vc-5pe4pz-5pdXfa-5piiPs-5pdYu2\" target=\"_blank\">Jennifer Yin\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>By Berkeleyside Editors, \u003ca href=\"http://www.berkeleyside.com/2015/03/13/charles-phan-plans-to-open-cafe-at-uc-berkeley/\" target=\"_blank\">Berkeleyside NOSH\u003c/a> (3/13/15)\u003c/p>\n\u003cp>When Charles Phan was an architecture student at UC Berkeley, he spent a lot of time in Wurster Hall.\u003c/p>\n\u003cp>Phan left Cal before he graduated, but he is about, once again, to spend time at Wurster, as he is planning to take over the café there in the fall serving his trademark organic, international food. It will be the famous chef’s first venture in the East Bay.\u003c/p>\n\u003cp>“I am 99%, not 100% sure,” Phan said about the opening. Describing his vision for the space, he said: “You walk up, you get some food. It’s affordable, it’s fast. My goal is to take care of the students.”\u003c/p>\n\u003cp>Robert Lalanne, the vice-chancellor of real estate at UC Berkeley, approached Phan many months ago about serving food at UC Berkeley. Phan is best known for the critically acclaimed \u003ca href=\"http://www.slanteddoor.com/\" target=\"_blank\">The Slanted Door restaurant\u003c/a> in San Francisco. Talks are ongoing, but both men told Berkeleyside they feel confident they will strike a deal. UC plans to redo the plaza outside Wurster Hall for the new café, said Lalanne. The building is named after William Wurster, the famed architect and dean of the Berkeley Architectural School, now known as the College of Environmental Design.\u003c/p>\n\u003cfigure id=\"attachment_93910\" class=\"wp-caption aligncenter\" style=\"max-width: 720px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Slanted-Door-Photo-Sierra-Valley-Girl-720x540.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Slanted-Door-Photo-Sierra-Valley-Girl-720x540.jpg\" alt=\"Charles Phan’s restaurant Slanted Door which is celebrating its 20th anniversary. Photo: SierraValleyGirl\" width=\"720\" height=\"540\" class=\"size-full wp-image-93910\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/Slanted-Door-Photo-Sierra-Valley-Girl-720x540.jpg 720w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Slanted-Door-Photo-Sierra-Valley-Girl-720x540-320x240.jpg 320w\" sizes=\"(max-width: 720px) 100vw, 720px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Charles Phan’s restaurant Slanted Door which is celebrating its 20th anniversary. Photo: \u003ca href=\"https://www.flickr.com/photos/sierravalleygirl/10180982995/in/photolist-gvEcxz-gvELRX-gvDGxQ-gvEvNJ-gvEx2W-5CyVku-npcaiR-3bfmC-8xUTp-25J1Y-boqDVA-gvEbVc-gvEvB1-gvEMS4-gvEwbY-gvEcaa-gvDGAW-gvELFg-aND6VK-5i6CFY-5CRrA8-5CVKn5-6wwazr-4WcM98-5i6CNj-4Wh2KQ-5CmQ4H-6bseY2-2kBv3p-6f3zY5-9Kpzuu-8mEvuo-8zrtCP-8zruLt-8zrtSn-8zru6V-8zuCQA-8zrv54-8zrurB-5Cr7P9-6j9GnT-6go47D-4qWN7w-8Hjoc2-8HgfHM-8Hjors-8Hnn8J-9xywr-4hheu3-8efi7z\" target=\"_blank\">SierraValleyGirl\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>The Phan family opened the original Slanted Door on Valencia Street in 1995 and it remains one of the area’s most highly regarded restaurants. It is now located in the Ferry Building, and is celebrating its 20th anniversary. Phan has been involved with several other restaurant projects over the past few years, including the Moss Room at the California Academy of Sciences. Along with Slanted Door, his current interests include two Out The Door take-out restaurants, Mexican eatery South at the SFJazz Center, and the Hard Water whiskey bar, all in San Francisco. Phan said he employs a total of around 400 people.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Phan said his career is dotted with times he tried to take organic and sustainable food into unlikely places, like when he opened Out The Door in Westfield Mall in San Francisco.\u003c/p>\n\u003cp>“It has always been our model to change the world… we’ve got to make good food and change the way people eat,” he said.\u003c/p>\n\u003cp>That Out The Door closed because of some plumbing issues, but, even though it wasn’t the best fit, Phan said he doesn’t shy away from experimenting. His recently shuttered Coachman was an homage to his father who had to flee China in 1951 and Vietnam in 1975. After bringing his second family of 10 to the United States via Guam, and settling in a two-room apartment in the Tenderloin district of San Francisco, Phan’s father supported his family by working at the old Coachman, a British pub.\u003c/p>\n\u003cp>Phan worked as a busboy at the Coachman when he was 15 years old, the first of many jobs in the food industry. He attended Marina Junior High and Mission High School. He was always artistic and wanted to be a potter. “I always liked to do stuff with my hands,” he said.\u003c/p>\n\u003cfigure id=\"attachment_93911\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Wurster-Hall.-Photo-Daniel-Ramirez.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/03/Wurster-Hall.-Photo-Daniel-Ramirez.jpg\" alt=\"Wurster Hall. Photo Daniel Ramirez\" width=\"250\" class=\"size-full wp-image-93911\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/03/Wurster-Hall.-Photo-Daniel-Ramirez.jpg 480w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Wurster-Hall.-Photo-Daniel-Ramirez-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/03/Wurster-Hall.-Photo-Daniel-Ramirez-320x427.jpg 320w\" sizes=\"(max-width: 480px) 100vw, 480px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wurster Hall. Photo \u003ca href=\"https://www.flickr.com/photos/danramarch/4426311318/in/photolist-7K919o-burFRh-dj1PuS-6WgDUQ-bNvVeg-73pfxA-73ULPj-8dSr1D-8dVGeL-egW2cU-8dSr8a-5dX9cY-8dVFmb-4eWifW-4eWiky-4eSjFe-4eSjVc-4eSjEn-4eSjGk-4eSjNc-8dSq38-iQ5C9V-Qqy2-4eSjCH-8dVFdy-8dVFRs-8dSq9c-8dSqFF-B89Wf-7Xd5aT-7Qqcgf-7BCMcV-51KvRf-8CDMiU-8CDxmY-8CAFsg-dbrj4P-4zsJdQ-fy6JRf-fxRtZ6-7k9a1h-7k9hrL-3wEft-7k9fA7-7k9j3N-7k9fqG-7k9cPd-7k5ppv-7k5mNK-7k5pPP\" target=\"_blank\">Daniel Ramirez\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>Phan’s father told him he hadn’t escaped Vietnam to have his son become an artist. So Phan decided to enroll in the architecture program at UC Berkeley.\u003c/p>\n\u003cp>Phan never ate at Chez Panisse when he was a Cal student, or at Zuni Café, the trendsetting San Francisco restaurant owned by Judy Rodgers. But when he decided to start his own restaurant he looked at them for what to do. Phan noticed they had a limited number of items on the menu, maybe six plates. Chinese restaurants, in contrast, had 175 menu items. Phan thought he could do something in between.\u003c/p>\n\u003cp>“I figured it couldn’t be that hard,” he said.\u003c/p>\n\u003cp>Phan also knew he didn’t want to open a clichéd Asian restaurant with bamboo and lanterns. His family’s house in Vietnam had been modern, and he had an appreciation for design because of his architectural studies. The Slanted Door in the Mission was architecturally forward, one of the many reasons it received so much acclaim when it opened.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Wurster Hall, one of the most loved and also most reviled buildings on the UC Berkeley campus, currently houses \u003ca href=\"http://caldining.berkeley.edu/locations/on-campus-retail/ramonas\" target=\"_blank\">Ramona’s\u003c/a> café which offers made-to-order panini, Asian rice bowls, as well as baked goods. It has indoor and outdoor seating.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Sweet Treat: PieTisserie Gets a Storefront in Oakland",
"title": "Sweet Treat: PieTisserie Gets a Storefront in Oakland",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_93606\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/IMG_9458-1024x731.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/IMG_9458-1024x731.jpg\" alt=\"Jaynelle St. Jean and two of her employees (Courtesy of Jasmin Porter)\" width=\"1024\" height=\"731\" class=\"size-full wp-image-93606\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9458-1024x731.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9458-1024x731-400x286.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9458-1024x731-800x571.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9458-1024x731-768x548.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9458-1024x731-320x228.jpg 320w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jaynelle St. Jean and two of her employees. Photo: Courtesy of Jasmin Porter\u003c/figcaption>\u003c/figure>\n\u003cp>By \u003ca href=\"http://oaklandlocal.com/author/nmeier/\" target=\"_blank\">Natalie Meier\u003c/a>, \u003ca href=\"http://oaklandlocal.com/2015/02/sweet-treat-pietisserie-gets-a-storefront/\" target=\"_blank\">Oakland Local\u003c/a> (2/24/15)\u003c/p>\n\u003cp>The first time I sat down with Jaynelle St. Jean, founder of \u003ca href=\"http://www.pietisserie.com/\" target=\"_blank\">PieTisserie\u003c/a>, on the Bay Area’s version of a hot day in July, the shop was just a long, empty space. We sat at a lone small table, discussing her infamous blackbottom walnut pie and a detailed potential store layout.\u003c/p>\n\u003cp>Seven months later, PieTisserie threw open its doors just steps away from Lake Merritt on Valentine’s Day weekend. While that marked the opening of the business’s permanent physical location, St. Jean’s pies had been selling for seven months, \u003ca href=\"http://www.pietisserie.com/shop/\" target=\"_blank\">available to order online through PieTisserie’s website\u003c/a> for pick up in-store as it started to come together into a finished product.\u003c/p>\n\u003cp>And a finished product it was. Walking into PieTisserie’s shop for the first time on Valentine’s Day was like waking up in a Pinterest addict’s dream.\u003c/p>\n\u003cfigure id=\"attachment_93603\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/IMG_9428-1024x587.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/IMG_9428-1024x587.jpg\" alt=\"Assortment of whole and mini-pies behind the counter. Photo: Jasmin Porter\" width=\"1024\" height=\"587\" class=\"size-full wp-image-93603\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9428-1024x587.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9428-1024x587-400x229.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9428-1024x587-800x459.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9428-1024x587-768x440.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9428-1024x587-320x183.jpg 320w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Assortment of whole and mini-pies behind the counter. Photo: Jasmin Porter\u003c/figcaption>\u003c/figure>\n\u003cp>“I was really concerned about being able to realize what I had in mind and that, once I did, the space wouldn’t function the way I thought it would,” St. Jean said. “It turned out awesome. I’ve never built any sort of space at all and so I’m really quite pleased, actually, with how the space works.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>PieTisserie offers nine original pies, in both whole and mini sizes, made fresh to order each morning and delivered straight from PieTisserie’s industrial kitchen in Hayward.\u003c/p>\n\u003cfigure id=\"attachment_93608\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/IMG_9398-1024x683.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/IMG_9398-1024x683.jpg\" alt=\"From left to right: Mojito Custard, Chocolate Cream Pretzel, Beet, Meyer Lemon. Photo: Courtesy of Jasmin Porter\" width=\"1024\" height=\"683\" class=\"size-full wp-image-93608\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9398-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9398-1024x683-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9398-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9398-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9398-1024x683-320x213.jpg 320w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">From left to right: Mojito Custard, Chocolate Cream Pretzel, Beet, Meyer Lemon. Photo: Courtesy of Jasmin Porter\u003c/figcaption>\u003c/figure>\n\u003cp>PieTisserie also offers mini-pie boxes and pies by the slice, which are tied with ribbon and sent off with a tiny card that includes all relevant information for getting in touch with PieTisserie, said employee Rebecca Dharmapalan. At PieTisserie, presentation is just as important as the taste of the pie itself.\u003c/p>\n\u003cfigure id=\"attachment_93604\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/IMG_9434-1024x683.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/IMG_9434-1024x683.jpg\" alt=\"The mini-pie box is perfect for gifts. Photo: Courtesy of Jasmin Porter\" width=\"1024\" height=\"683\" class=\"size-full wp-image-93604\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9434-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9434-1024x683-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9434-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9434-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9434-1024x683-320x213.jpg 320w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The mini-pie box is perfect for gifts. Photo: Courtesy of Jasmin Porter\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_93605\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/IMG_9438-1024x683.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/IMG_9438-1024x683.jpg\" alt=\"Pie by the slice. Photo: Courtesy of Jasmin Porter\" width=\"1024\" height=\"683\" class=\"size-full wp-image-93605\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9438-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9438-1024x683-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9438-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9438-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9438-1024x683-320x213.jpg 320w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pie by the slice. Photo: Courtesy of Jasmin Porter\u003c/figcaption>\u003c/figure>\n\u003cp>“She really has a vision for this place,” Dharmapalan said. “I love pie, food and Jaynelle. She encompasses what it means to be a hot spot or small business in Oakland.”\u003c/p>\n\u003cp>Mika Ruiz, a longtime customer of St. Jean’s, arrived at the shop a few hours into the opening. She ordered a Meyer Lemon pie — her favorite — for her mother, and said she’s been ordering St. Jean’s pies ever since she sold them at \u003ca href=\"http://www.nidooakland.com/#home-kitchen-and-bar\" target=\"_blank\">NIDO Kitchen & Bar\u003c/a>, a restaurant spot that advertises locally sourced Mexican food and drinks.\u003c/p>\n\u003cp>“I’ve been a fan of [St. Jean’s] for the last three years,” Ruiz said. “I love how PieTisserie has evolved into this, and I really like supporting local businesses.”\u003c/p>\n\u003cfigure id=\"attachment_93609\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/IMG_9417-1024x683.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/IMG_9417-1024x683.jpg\" alt=\"Meyer Lemon mini-pie with graham cracker base. Photo: Courtesy of Jasmin Porter\" width=\"1024\" height=\"683\" class=\"size-full wp-image-93609\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9417-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9417-1024x683-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9417-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9417-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9417-1024x683-320x213.jpg 320w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Meyer Lemon mini-pie with graham cracker base. Photo: Courtesy of Jasmin Porter\u003c/figcaption>\u003c/figure>\n\u003cp>According to St. Jean, PieTisserie is a community effort that boasts many voluntary supporters who frequently help out behind the counter in addition to regular employees. PieTisserie’s fanbase has also grown and stayed loyal over the past four years, following St. Jean wherever she, and her pies, go.\u003c/p>\n\u003cp>“There are people who have come in saying, ‘Oh, I first had your pies at NIDO!’ or ‘I remember when you were on the lake!’” St Jean said. “All those people are here, but there are also a lot of new people here too, so it’s like making new friends.”\u003c/p>\n\u003cfigure id=\"attachment_93607\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/IMG_9463-1024x683.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/IMG_9463-1024x683.jpg\" alt=\"A community member helps out behind the counter. Photo: Courtesy of Jasmin Porter\" width=\"1024\" height=\"683\" class=\"size-full wp-image-93607\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9463-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9463-1024x683-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9463-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9463-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9463-1024x683-320x213.jpg 320w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A community member helps out behind the counter. Photo: Courtesy of Jasmin Porter\u003c/figcaption>\u003c/figure>\n\u003cp>Not convinced that you should check out PieTisserie yet? In the future, St. Jean said customers can look forward to more seating options outside the shop where pie-lovers can sit down and enjoy themselves. PieTisserie’s services will also be expanding to catering, special events and weddings, with a few tastings already on the horizon.\u003c/p>\n\u003cp>Simply put, if you live in Oakland and haven’t checked out PieTisserie yet, you’re doing it wrong.\u003c/p>\n\u003cp>“It’s a delicious little hidden gem,” St. Jean said. “You’ll walk out with a pie and a smile on your face.”\u003c/p>\n\u003chr>\n\u003cul>\n\u003cli>Find PieTisserie on Twitter & Instagram: \u003ca href=\"https://twitter.com/PieTisserie\" target=\"_blank\">@pietisserie\u003c/a>\u003c/li>\n\u003cli>Check out the \u003ca href=\"http://oaklandlocal.com/2014/07/pietisserie-to-become-permanent-near-lake-merritt/\" target=\"_blank\">previous Oakland Local story on PieTisserie\u003c/a> settling near Lake Merritt.\u003c/li>\n\u003cli>To see more of Jasmin Porter’s photography, check out her \u003ca href=\"http://jasminporter.com/Portfolio\" target=\"_blank\">website\u003c/a> and her \u003ca href=\"https://www.facebook.com/jasminxassassin?ref=br_tf\" target=\"_blank\">Facebook page\u003c/a>.\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>1605 2nd Ave., Oakland, CA 94606 | 510.859.7437 | mmmpies@pietisserie.com\u003cbr>\nWednesday – Friday: 12 p.m. – 8 p.m. // Saturday: 10 a.m. – 8 p.m. // Sunday: 10 p.m. – 6 p.m. \u003c/p>\n\n",
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"excerpt": "PieTisserie offers nine original pies, in both whole and mini sizes, made fresh to order each morning and delivered straight from PieTisserie’s industrial kitchen in Hayward.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_93606\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/IMG_9458-1024x731.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/IMG_9458-1024x731.jpg\" alt=\"Jaynelle St. Jean and two of her employees (Courtesy of Jasmin Porter)\" width=\"1024\" height=\"731\" class=\"size-full wp-image-93606\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9458-1024x731.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9458-1024x731-400x286.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9458-1024x731-800x571.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9458-1024x731-768x548.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9458-1024x731-320x228.jpg 320w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jaynelle St. Jean and two of her employees. Photo: Courtesy of Jasmin Porter\u003c/figcaption>\u003c/figure>\n\u003cp>By \u003ca href=\"http://oaklandlocal.com/author/nmeier/\" target=\"_blank\">Natalie Meier\u003c/a>, \u003ca href=\"http://oaklandlocal.com/2015/02/sweet-treat-pietisserie-gets-a-storefront/\" target=\"_blank\">Oakland Local\u003c/a> (2/24/15)\u003c/p>\n\u003cp>The first time I sat down with Jaynelle St. Jean, founder of \u003ca href=\"http://www.pietisserie.com/\" target=\"_blank\">PieTisserie\u003c/a>, on the Bay Area’s version of a hot day in July, the shop was just a long, empty space. We sat at a lone small table, discussing her infamous blackbottom walnut pie and a detailed potential store layout.\u003c/p>\n\u003cp>Seven months later, PieTisserie threw open its doors just steps away from Lake Merritt on Valentine’s Day weekend. While that marked the opening of the business’s permanent physical location, St. Jean’s pies had been selling for seven months, \u003ca href=\"http://www.pietisserie.com/shop/\" target=\"_blank\">available to order online through PieTisserie’s website\u003c/a> for pick up in-store as it started to come together into a finished product.\u003c/p>\n\u003cp>And a finished product it was. Walking into PieTisserie’s shop for the first time on Valentine’s Day was like waking up in a Pinterest addict’s dream.\u003c/p>\n\u003cfigure id=\"attachment_93603\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/IMG_9428-1024x587.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/IMG_9428-1024x587.jpg\" alt=\"Assortment of whole and mini-pies behind the counter. Photo: Jasmin Porter\" width=\"1024\" height=\"587\" class=\"size-full wp-image-93603\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9428-1024x587.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9428-1024x587-400x229.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9428-1024x587-800x459.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9428-1024x587-768x440.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9428-1024x587-320x183.jpg 320w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Assortment of whole and mini-pies behind the counter. Photo: Jasmin Porter\u003c/figcaption>\u003c/figure>\n\u003cp>“I was really concerned about being able to realize what I had in mind and that, once I did, the space wouldn’t function the way I thought it would,” St. Jean said. “It turned out awesome. I’ve never built any sort of space at all and so I’m really quite pleased, actually, with how the space works.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>PieTisserie offers nine original pies, in both whole and mini sizes, made fresh to order each morning and delivered straight from PieTisserie’s industrial kitchen in Hayward.\u003c/p>\n\u003cfigure id=\"attachment_93608\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/IMG_9398-1024x683.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/IMG_9398-1024x683.jpg\" alt=\"From left to right: Mojito Custard, Chocolate Cream Pretzel, Beet, Meyer Lemon. Photo: Courtesy of Jasmin Porter\" width=\"1024\" height=\"683\" class=\"size-full wp-image-93608\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9398-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9398-1024x683-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9398-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9398-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9398-1024x683-320x213.jpg 320w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">From left to right: Mojito Custard, Chocolate Cream Pretzel, Beet, Meyer Lemon. Photo: Courtesy of Jasmin Porter\u003c/figcaption>\u003c/figure>\n\u003cp>PieTisserie also offers mini-pie boxes and pies by the slice, which are tied with ribbon and sent off with a tiny card that includes all relevant information for getting in touch with PieTisserie, said employee Rebecca Dharmapalan. At PieTisserie, presentation is just as important as the taste of the pie itself.\u003c/p>\n\u003cfigure id=\"attachment_93604\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/IMG_9434-1024x683.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/IMG_9434-1024x683.jpg\" alt=\"The mini-pie box is perfect for gifts. Photo: Courtesy of Jasmin Porter\" width=\"1024\" height=\"683\" class=\"size-full wp-image-93604\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9434-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9434-1024x683-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9434-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9434-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9434-1024x683-320x213.jpg 320w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The mini-pie box is perfect for gifts. Photo: Courtesy of Jasmin Porter\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_93605\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/IMG_9438-1024x683.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/IMG_9438-1024x683.jpg\" alt=\"Pie by the slice. Photo: Courtesy of Jasmin Porter\" width=\"1024\" height=\"683\" class=\"size-full wp-image-93605\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9438-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9438-1024x683-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9438-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9438-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9438-1024x683-320x213.jpg 320w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pie by the slice. Photo: Courtesy of Jasmin Porter\u003c/figcaption>\u003c/figure>\n\u003cp>“She really has a vision for this place,” Dharmapalan said. “I love pie, food and Jaynelle. She encompasses what it means to be a hot spot or small business in Oakland.”\u003c/p>\n\u003cp>Mika Ruiz, a longtime customer of St. Jean’s, arrived at the shop a few hours into the opening. She ordered a Meyer Lemon pie — her favorite — for her mother, and said she’s been ordering St. Jean’s pies ever since she sold them at \u003ca href=\"http://www.nidooakland.com/#home-kitchen-and-bar\" target=\"_blank\">NIDO Kitchen & Bar\u003c/a>, a restaurant spot that advertises locally sourced Mexican food and drinks.\u003c/p>\n\u003cp>“I’ve been a fan of [St. Jean’s] for the last three years,” Ruiz said. “I love how PieTisserie has evolved into this, and I really like supporting local businesses.”\u003c/p>\n\u003cfigure id=\"attachment_93609\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/IMG_9417-1024x683.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/IMG_9417-1024x683.jpg\" alt=\"Meyer Lemon mini-pie with graham cracker base. Photo: Courtesy of Jasmin Porter\" width=\"1024\" height=\"683\" class=\"size-full wp-image-93609\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9417-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9417-1024x683-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9417-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9417-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9417-1024x683-320x213.jpg 320w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Meyer Lemon mini-pie with graham cracker base. Photo: Courtesy of Jasmin Porter\u003c/figcaption>\u003c/figure>\n\u003cp>According to St. Jean, PieTisserie is a community effort that boasts many voluntary supporters who frequently help out behind the counter in addition to regular employees. PieTisserie’s fanbase has also grown and stayed loyal over the past four years, following St. Jean wherever she, and her pies, go.\u003c/p>\n\u003cp>“There are people who have come in saying, ‘Oh, I first had your pies at NIDO!’ or ‘I remember when you were on the lake!’” St Jean said. “All those people are here, but there are also a lot of new people here too, so it’s like making new friends.”\u003c/p>\n\u003cfigure id=\"attachment_93607\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/IMG_9463-1024x683.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2015/02/IMG_9463-1024x683.jpg\" alt=\"A community member helps out behind the counter. Photo: Courtesy of Jasmin Porter\" width=\"1024\" height=\"683\" class=\"size-full wp-image-93607\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9463-1024x683.jpg 1024w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9463-1024x683-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9463-1024x683-800x534.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9463-1024x683-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2015/02/IMG_9463-1024x683-320x213.jpg 320w\" sizes=\"(max-width: 1024px) 100vw, 1024px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A community member helps out behind the counter. Photo: Courtesy of Jasmin Porter\u003c/figcaption>\u003c/figure>\n\u003cp>Not convinced that you should check out PieTisserie yet? In the future, St. Jean said customers can look forward to more seating options outside the shop where pie-lovers can sit down and enjoy themselves. PieTisserie’s services will also be expanding to catering, special events and weddings, with a few tastings already on the horizon.\u003c/p>\n\u003cp>Simply put, if you live in Oakland and haven’t checked out PieTisserie yet, you’re doing it wrong.\u003c/p>\n\u003cp>“It’s a delicious little hidden gem,” St. Jean said. “You’ll walk out with a pie and a smile on your face.”\u003c/p>\n\u003chr>\n\u003cul>\n\u003cli>Find PieTisserie on Twitter & Instagram: \u003ca href=\"https://twitter.com/PieTisserie\" target=\"_blank\">@pietisserie\u003c/a>\u003c/li>\n\u003cli>Check out the \u003ca href=\"http://oaklandlocal.com/2014/07/pietisserie-to-become-permanent-near-lake-merritt/\" target=\"_blank\">previous Oakland Local story on PieTisserie\u003c/a> settling near Lake Merritt.\u003c/li>\n\u003cli>To see more of Jasmin Porter’s photography, check out her \u003ca href=\"http://jasminporter.com/Portfolio\" target=\"_blank\">website\u003c/a> and her \u003ca href=\"https://www.facebook.com/jasminxassassin?ref=br_tf\" target=\"_blank\">Facebook page\u003c/a>.\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>1605 2nd Ave., Oakland, CA 94606 | 510.859.7437 | mmmpies@pietisserie.com\u003cbr>\nWednesday – Friday: 12 p.m. – 8 p.m. // Saturday: 10 a.m. – 8 p.m. // Sunday: 10 p.m. – 6 p.m. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"tagline": "The flip side of gentrification, told through one town",
"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
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},
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"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
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},
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"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
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"order": 8
},
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},
"link": "https://www.cityarts.net",
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"order": 1
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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}
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"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"id": "fresh-air",
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"hidden-brain": {
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
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"source": "NPR"
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"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"jerrybrown": {
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"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
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"order": 18
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},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
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},
"link": "/radio/program/latino-usa",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
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},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
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},
"masters-of-scale": {
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"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "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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