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"content": "\u003cfigure id=\"attachment_59956\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BourdainRipert500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BourdainRipert500.jpg\" alt=\"Anthony Bourdain and Eric Ripert photo courtesy of Good vs. Evil\" width=\"250\" class=\"size-full wp-image-59956\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Anthony Bourdain and Eric Ripert.\u003cbr> Photo courtesy of Good vs. Evil\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/13/qa-anthony-bourdain-says-he%E2%80%99s-in-a-zen-like-state/\">Anthony Bourdain\u003c/a> and \u003ca href=\"http://www.aveceric.com/eric-ripert/\">Eric Ripert\u003c/a> took to a San Francisco stage on Friday night, where they made fun of each other and riffed on everything from hipsters to Mission Chinese Food to Paula Deen—some familiar territory with new culinary nuggets tossed in. We spotted the \u003ca href=\"https://twitter.com/thedapperdiner\">Dapper Diner\u003c/a> and Chef \u003ca href=\"http://www.piperade.com/index.php/about\">Gerard Hirigoyen\u003c/a> in attendance, and the Orpheum Theatre appeared to be sold out. La Cocina’s Caleb Zigas was at the backstage VIP after-party, where bites and a cake in the form of a duck press were on offer from \u003ca href=\"http://andapiroshki.com/\">AйDa Piroshki\u003c/a>, \u003ca href=\"http://onigilly.com/\">Onigilly\u003c/a>, \u003ca href=\"http://huaracheloco.com/\">El Huarache Loco\u003c/a> and \u003ca href=\"http://www.inticingcreations.com/hello/\">Inticing Creations\u003c/a>. Zigas memorably chatted with Bourdain at Dolores Park for his San Francisco episode of \u003cem>\u003ca href=\"http://sf.eater.com/archives/2012/01/05/bourdain_post.php\">The Layover\u003c/a>\u003c/em>.\u003c/p>\n\u003cp>The two rather famous best friends wore similar dark suits and their set looked like the boxing matches from the 1940s and 1950s, with one ominous lamp shining over an uncomfortable chair against a dark backdrop. It was a night that was billed as \u003cem>\u003ca href=\"http://www.goodvseviltour.com/\">Good vs. Evil\u003c/a>\u003c/em>, and started out with Bourdain interrogating Ripert. One of the nicest surprises was how well Ripert was able to dish back to his pal Tony with that rather sexy French accent of his.\u003c/p>\n\u003cfigure id=\"attachment_59953\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Orpheum500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Orpheum500.jpg\" alt=\"Orpheum Theatre. Photo: Mary Ladd\" width=\"250\" class=\"size-full wp-image-59953\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Orpheum Theatre. Photo: Mary Ladd\u003cbr>\u003c/figcaption>\u003c/figure>\n\u003cp>Bourdain is a \u003ca href=\"http://jalapeno.typepad.com/my_weblog/2006/06/nasty_bits_offa.html\">personal friend\u003c/a> and appeared to take the lead in the two-hour show. He may have had a major hand in writing much of the script—especially telling was the fact that he brought up the question of who would do the actual physical labor if more of our society had access to organic products. This is a refrain we’ve heard before, even when we were filming for his \u003cem>No Reservations\u003c/em> show over dinner at Incanto restaurant in 2009. Bourdain is up front that he is a “total hypocrite” and his own daughter, who he referred to as a “little angel” gets organic food all the time. Bourdain’s wife, \u003ca href=\"https://twitter.com/OttaviaBourdain\">Ottavia\u003c/a>, on the other hand, eats only “mountains of protein and no carbs at all,” because she is a trained fighter. Ottavia is a columnist for \u003ca href=\"http://www.vice.com/read/ottavia-bourdain-my-jiu-jitsu-addiction\">Vice\u003c/a> magazine and accepted an assignment to eat vegetarian for a week to see if and how it would affect her training ability. Bourdain joined her for two nights of no-meat and came away unimpressed by restaurants that seemed stuck in a glut of serving dishes that had vegetables like broccoli and carrots with tamari, garlic and ginger--a flavor combo that he ranked as dated.\u003c/p>\n\u003cp>Bourdain and Ripert were in town for a short amount of time before heading to San Jose for a Saturday night show. Later tweets showed that \u003ca href=\"https://twitter.com/Bourdain\">Tony\u003c/a> planned on hitting up a \u003ca href=\"https://twitter.com/Bourdain/status/323155868357103616\">7-11 store\u003c/a> to find food to feed Ripert in San Jose. As for where to eat in the City, Bourdain said that he loves having a “crab with the crab fat“ at \u003ca href=\"https://plus.google.com/101314656388970105377/about?gl=us&hl=en\">Swan Oyster Depot\u003c/a> and Ripert responded that he wanted to go there with Tony for breakfast [which they apparently did do]. Bourdain also pointed out that the Bay Area has produce that is the envy of the East Coast.\u003c/p>\n\u003cp>When the talk turned to \u003ca href=\"https://twitter.com/AliceWaters\">Alice Waters\u003c/a>, Bourdain showed restraint, a gentlemanly move given the \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/08/alice-waters-on-chez-panisse-fire-video/\">recent fire at Chez Panisse\u003c/a>. Audience, he’s sure they would get along swimmingly if they met at a party... but do remember, he warned, that Waters chose shark fin soup as her last meal on a panel he did with her and Duff Goldman--a fact that had the audience guffawing. He appeared to have publicly forgiven Waters, as well as other famous food celebs ranging from Rachael Ray to Emeril. Ray sent him a fruit basket, and “how can I not love” someone who made a joke that Mario Batali will loan you a scrunchie if you give him a blow job—-a jab Ray made at a roast for the ponytailed chef.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Ripert got flack from Tony for letting Henry Kissinger, Dick Cheney, Donald Rumsfeld, \u003ca href=\"https://twitter.com/ItsTheSituation\">The Situation\u003c/a>, and \u003ca href=\"https://twitter.com/snooki/\">Snooki\u003c/a> take their respective spots at the table at his award winning \u003ca href=\"http://le-bernardin.com/\">Le Bernardin\u003c/a> restaurant. “You gave The Situation and Snooki a kitchen tour, too?” he asked, and Ripert said, “Yes.” \u003c/p>\n\u003cp>When pushed, Ripert said that tennis star John McEnroe is the one star he would not let dine at his restaurant. “He hurt your feelings!” Bourdain said, as Ripert sheepishly nodded under the bright interrogation lamp. Ripert later said that hipsters are allowed at his restaurant and that guests can take photos of the food at Le Bernardin as long as they don’t use a flash. Bourdain posited that hipsters are “people who are younger than us” and that Ripert felt that the founders of Le Bernardin, Gilbert and Maguy le Coze were hipsters of an earlier era. \u003c/p>\n\u003cp>Ripert said that he is anti-corkage fee yet also anti-bring-your own wine. He pointed out that Le Bernardin is after all a business (a fair point for any restaurant), and Bourdain said that he thought Le Bernardin had the best sommelier. Ripert waffled a bit on the bring-your-own-wine bit when he conceded that he \u003cem>would\u003c/em> be open to guests bringing a great bottle of wine in, but only if they please share a glass with him.\u003c/p>\n\u003cp>Paula Deen is the one culinary star Bourdain will not forgive, because he is “genuinely appalled by her acts on the planet” which include hyping Southern cooking “into something it’s not.” \u003c/p>\n\u003cp>Bourdain gave major props to \u003ca href=\"http://missionchinesefood.com/\">Mission Chinese Food\u003c/a> and said that it is rare to see a San Francisco restaurant find such big and immediate success in New York. “I am sure they will take over the world,” he said. Bourdain was aware that Mission Chinese Food plans to next open in Paris, and giggled over the fact that Ripert had to run to the bathroom during his first visit to Mission Chinese, because “he couldn’t handle” how spicy the food was. Clearly Bourdain, given his far flung travels and history of eating dishes like calves brain and pig anus on air makes him the more adventurous eater. Yet Ripert aptly pointed out that Bourdain has not been a kitchen chef in fifteen years. Touché, Monsieur.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Guest-greets-Bourdain800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Guest-greets-Bourdain800-290x217.jpg\" alt=\"A guest greets Bourdain. Photo: Mary Ladd\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-59959\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Bourdain-signs-arm800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Bourdain-signs-arm800-290x217.jpg\" alt=\"Bourdain signs an arm. Photo: Mary Ladd\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-59957\">\u003c/a>\u003c/p>\n\u003cp>One exclusive that Bourdain and Ripert shared with us at the La Cocina meet and greet: they filmed in the mountains of Peru together for Bourdain’s \u003ca href=\"http://www.cnn.com/video/shows/anthony-bourdain-parts-unknown#?SR=SearchCNN_Parts_Unknown\">\u003cem>Parts Unknown\u003c/em>\u003c/a> show on CNN. The series debuted Sunday and viewers can see the friendly pair doing a variety of activities that sound potentially interesting. “We were looking for cacao beans and cooked chicken together, which is a departure for the show,” said Bourdain. “Eric kept telling me, ‘one more mountain’ while I was stumbling around” on their way to find cacao. Bourdain rolled his eyes and laughed as he continued with, “He’s from the Pyrenees, where there’s yodeling and he’s pretty used to all those hills.” Ripert laughed and nodded at this.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Caleb800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Caleb800-190x190.jpg\" title=\"Joe Barber with La Cocina’s Caleb Zigas. Photo: Mary Ladd\" alt=\"Joe Barber with La Cocina’s Caleb Zigas. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignleft size-thumbnail wp-image-59958\">\u003c/a>They showed a comfort and ease with each other that continued through the meet and greet, where they signed everything from books to body parts while digging into a big plate of La Cocina treats. La Cocina Executive Director Caleb Zigas said that the after party event came about when Bourdain’s production company, \u003ca href=\"http://zeropointzero.com/\">Zero Point Zero\u003c/a> contacted him. Proceeds from the meet and greet went to La Cocina and Zigas said the party provided an avenue for the La Cocina businesses who have brick and mortar locations. The two hundred or so guests in the green room gawked and took photos of Bourdain and Ripert, and a line snaked around the room for the chance to get autographs.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/inticing_creations_cake500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/inticing_creations_cake500-190x190.jpg\" title=\"Inticing Creations cake at Good vs. Evil after party. Photo: Mary Ladd\" alt=\"Inticing Creations cake at Good vs. Evil after party. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-59960\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/anda_Piroshki500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/anda_Piroshki500-190x190.jpg\" title=\"Anda Piroshki treats at Good vs. Evil after party. Photo: Mary Ladd\" alt=\"Anda Piroshki treats at Good vs. Evil after party. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-59954\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Onigilly_Bourdain500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Onigilly_Bourdain500-190x190.jpg\" title=\"Onigilly treats at Good vs. Evil after party. Photo: Mary Ladd\" alt=\"Onigilly treats at Good vs. Evil after party. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-59961\">\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Inticing Creations baker Kelly Zubal crafted a stunning cake in the shape of a duck press for Bourdain and Ripert. She said that it took her three hours to make and she even brought an edible pen with the hopes of getting a signature on her sweet treat. Zubal confirmed with Bay Area Bites over email that, \"Bourdain couldn't believe I made a duck press and wrote 'best cake ever' on it. It now has a place on my cake display area at my cake studio.\" Sounds like Bourdain was acting more good than evil to us. \u003c/p>\n\n",
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"excerpt": "An exclusive report on Anthony Bourdain and Eric Ripert's live show, Good vs. Evil, at the Orpheum Theatre. The two chef-lebrities are also best friends, and used the show to poke fun at each other and discuss organic food, Alice Waters, Paula Deen + more.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_59956\" class=\"wp-caption alignleft\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BourdainRipert500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BourdainRipert500.jpg\" alt=\"Anthony Bourdain and Eric Ripert photo courtesy of Good vs. Evil\" width=\"250\" class=\"size-full wp-image-59956\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Anthony Bourdain and Eric Ripert.\u003cbr> Photo courtesy of Good vs. Evil\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/13/qa-anthony-bourdain-says-he%E2%80%99s-in-a-zen-like-state/\">Anthony Bourdain\u003c/a> and \u003ca href=\"http://www.aveceric.com/eric-ripert/\">Eric Ripert\u003c/a> took to a San Francisco stage on Friday night, where they made fun of each other and riffed on everything from hipsters to Mission Chinese Food to Paula Deen—some familiar territory with new culinary nuggets tossed in. We spotted the \u003ca href=\"https://twitter.com/thedapperdiner\">Dapper Diner\u003c/a> and Chef \u003ca href=\"http://www.piperade.com/index.php/about\">Gerard Hirigoyen\u003c/a> in attendance, and the Orpheum Theatre appeared to be sold out. La Cocina’s Caleb Zigas was at the backstage VIP after-party, where bites and a cake in the form of a duck press were on offer from \u003ca href=\"http://andapiroshki.com/\">AйDa Piroshki\u003c/a>, \u003ca href=\"http://onigilly.com/\">Onigilly\u003c/a>, \u003ca href=\"http://huaracheloco.com/\">El Huarache Loco\u003c/a> and \u003ca href=\"http://www.inticingcreations.com/hello/\">Inticing Creations\u003c/a>. Zigas memorably chatted with Bourdain at Dolores Park for his San Francisco episode of \u003cem>\u003ca href=\"http://sf.eater.com/archives/2012/01/05/bourdain_post.php\">The Layover\u003c/a>\u003c/em>.\u003c/p>\n\u003cp>The two rather famous best friends wore similar dark suits and their set looked like the boxing matches from the 1940s and 1950s, with one ominous lamp shining over an uncomfortable chair against a dark backdrop. It was a night that was billed as \u003cem>\u003ca href=\"http://www.goodvseviltour.com/\">Good vs. Evil\u003c/a>\u003c/em>, and started out with Bourdain interrogating Ripert. One of the nicest surprises was how well Ripert was able to dish back to his pal Tony with that rather sexy French accent of his.\u003c/p>\n\u003cfigure id=\"attachment_59953\" class=\"wp-caption alignright\" style=\"max-width: 250px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Orpheum500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Orpheum500.jpg\" alt=\"Orpheum Theatre. Photo: Mary Ladd\" width=\"250\" class=\"size-full wp-image-59953\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Orpheum Theatre. Photo: Mary Ladd\u003cbr>\u003c/figcaption>\u003c/figure>\n\u003cp>Bourdain is a \u003ca href=\"http://jalapeno.typepad.com/my_weblog/2006/06/nasty_bits_offa.html\">personal friend\u003c/a> and appeared to take the lead in the two-hour show. He may have had a major hand in writing much of the script—especially telling was the fact that he brought up the question of who would do the actual physical labor if more of our society had access to organic products. This is a refrain we’ve heard before, even when we were filming for his \u003cem>No Reservations\u003c/em> show over dinner at Incanto restaurant in 2009. Bourdain is up front that he is a “total hypocrite” and his own daughter, who he referred to as a “little angel” gets organic food all the time. Bourdain’s wife, \u003ca href=\"https://twitter.com/OttaviaBourdain\">Ottavia\u003c/a>, on the other hand, eats only “mountains of protein and no carbs at all,” because she is a trained fighter. Ottavia is a columnist for \u003ca href=\"http://www.vice.com/read/ottavia-bourdain-my-jiu-jitsu-addiction\">Vice\u003c/a> magazine and accepted an assignment to eat vegetarian for a week to see if and how it would affect her training ability. Bourdain joined her for two nights of no-meat and came away unimpressed by restaurants that seemed stuck in a glut of serving dishes that had vegetables like broccoli and carrots with tamari, garlic and ginger--a flavor combo that he ranked as dated.\u003c/p>\n\u003cp>Bourdain and Ripert were in town for a short amount of time before heading to San Jose for a Saturday night show. Later tweets showed that \u003ca href=\"https://twitter.com/Bourdain\">Tony\u003c/a> planned on hitting up a \u003ca href=\"https://twitter.com/Bourdain/status/323155868357103616\">7-11 store\u003c/a> to find food to feed Ripert in San Jose. As for where to eat in the City, Bourdain said that he loves having a “crab with the crab fat“ at \u003ca href=\"https://plus.google.com/101314656388970105377/about?gl=us&hl=en\">Swan Oyster Depot\u003c/a> and Ripert responded that he wanted to go there with Tony for breakfast [which they apparently did do]. Bourdain also pointed out that the Bay Area has produce that is the envy of the East Coast.\u003c/p>\n\u003cp>When the talk turned to \u003ca href=\"https://twitter.com/AliceWaters\">Alice Waters\u003c/a>, Bourdain showed restraint, a gentlemanly move given the \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/08/alice-waters-on-chez-panisse-fire-video/\">recent fire at Chez Panisse\u003c/a>. Audience, he’s sure they would get along swimmingly if they met at a party... but do remember, he warned, that Waters chose shark fin soup as her last meal on a panel he did with her and Duff Goldman--a fact that had the audience guffawing. He appeared to have publicly forgiven Waters, as well as other famous food celebs ranging from Rachael Ray to Emeril. Ray sent him a fruit basket, and “how can I not love” someone who made a joke that Mario Batali will loan you a scrunchie if you give him a blow job—-a jab Ray made at a roast for the ponytailed chef.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Ripert got flack from Tony for letting Henry Kissinger, Dick Cheney, Donald Rumsfeld, \u003ca href=\"https://twitter.com/ItsTheSituation\">The Situation\u003c/a>, and \u003ca href=\"https://twitter.com/snooki/\">Snooki\u003c/a> take their respective spots at the table at his award winning \u003ca href=\"http://le-bernardin.com/\">Le Bernardin\u003c/a> restaurant. “You gave The Situation and Snooki a kitchen tour, too?” he asked, and Ripert said, “Yes.” \u003c/p>\n\u003cp>When pushed, Ripert said that tennis star John McEnroe is the one star he would not let dine at his restaurant. “He hurt your feelings!” Bourdain said, as Ripert sheepishly nodded under the bright interrogation lamp. Ripert later said that hipsters are allowed at his restaurant and that guests can take photos of the food at Le Bernardin as long as they don’t use a flash. Bourdain posited that hipsters are “people who are younger than us” and that Ripert felt that the founders of Le Bernardin, Gilbert and Maguy le Coze were hipsters of an earlier era. \u003c/p>\n\u003cp>Ripert said that he is anti-corkage fee yet also anti-bring-your own wine. He pointed out that Le Bernardin is after all a business (a fair point for any restaurant), and Bourdain said that he thought Le Bernardin had the best sommelier. Ripert waffled a bit on the bring-your-own-wine bit when he conceded that he \u003cem>would\u003c/em> be open to guests bringing a great bottle of wine in, but only if they please share a glass with him.\u003c/p>\n\u003cp>Paula Deen is the one culinary star Bourdain will not forgive, because he is “genuinely appalled by her acts on the planet” which include hyping Southern cooking “into something it’s not.” \u003c/p>\n\u003cp>Bourdain gave major props to \u003ca href=\"http://missionchinesefood.com/\">Mission Chinese Food\u003c/a> and said that it is rare to see a San Francisco restaurant find such big and immediate success in New York. “I am sure they will take over the world,” he said. Bourdain was aware that Mission Chinese Food plans to next open in Paris, and giggled over the fact that Ripert had to run to the bathroom during his first visit to Mission Chinese, because “he couldn’t handle” how spicy the food was. Clearly Bourdain, given his far flung travels and history of eating dishes like calves brain and pig anus on air makes him the more adventurous eater. Yet Ripert aptly pointed out that Bourdain has not been a kitchen chef in fifteen years. Touché, Monsieur.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Guest-greets-Bourdain800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Guest-greets-Bourdain800-290x217.jpg\" alt=\"A guest greets Bourdain. Photo: Mary Ladd\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-59959\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Bourdain-signs-arm800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Bourdain-signs-arm800-290x217.jpg\" alt=\"Bourdain signs an arm. Photo: Mary Ladd\" width=\"290\" height=\"217\" class=\"alignnone size-medium wp-image-59957\">\u003c/a>\u003c/p>\n\u003cp>One exclusive that Bourdain and Ripert shared with us at the La Cocina meet and greet: they filmed in the mountains of Peru together for Bourdain’s \u003ca href=\"http://www.cnn.com/video/shows/anthony-bourdain-parts-unknown#?SR=SearchCNN_Parts_Unknown\">\u003cem>Parts Unknown\u003c/em>\u003c/a> show on CNN. The series debuted Sunday and viewers can see the friendly pair doing a variety of activities that sound potentially interesting. “We were looking for cacao beans and cooked chicken together, which is a departure for the show,” said Bourdain. “Eric kept telling me, ‘one more mountain’ while I was stumbling around” on their way to find cacao. Bourdain rolled his eyes and laughed as he continued with, “He’s from the Pyrenees, where there’s yodeling and he’s pretty used to all those hills.” Ripert laughed and nodded at this.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Caleb800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Caleb800-190x190.jpg\" title=\"Joe Barber with La Cocina’s Caleb Zigas. Photo: Mary Ladd\" alt=\"Joe Barber with La Cocina’s Caleb Zigas. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignleft size-thumbnail wp-image-59958\">\u003c/a>They showed a comfort and ease with each other that continued through the meet and greet, where they signed everything from books to body parts while digging into a big plate of La Cocina treats. La Cocina Executive Director Caleb Zigas said that the after party event came about when Bourdain’s production company, \u003ca href=\"http://zeropointzero.com/\">Zero Point Zero\u003c/a> contacted him. Proceeds from the meet and greet went to La Cocina and Zigas said the party provided an avenue for the La Cocina businesses who have brick and mortar locations. The two hundred or so guests in the green room gawked and took photos of Bourdain and Ripert, and a line snaked around the room for the chance to get autographs.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/inticing_creations_cake500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/inticing_creations_cake500-190x190.jpg\" title=\"Inticing Creations cake at Good vs. Evil after party. Photo: Mary Ladd\" alt=\"Inticing Creations cake at Good vs. Evil after party. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-59960\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/anda_Piroshki500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/anda_Piroshki500-190x190.jpg\" title=\"Anda Piroshki treats at Good vs. Evil after party. Photo: Mary Ladd\" alt=\"Anda Piroshki treats at Good vs. Evil after party. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-59954\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Onigilly_Bourdain500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Onigilly_Bourdain500-190x190.jpg\" title=\"Onigilly treats at Good vs. Evil after party. Photo: Mary Ladd\" alt=\"Onigilly treats at Good vs. Evil after party. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-59961\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Inticing Creations baker Kelly Zubal crafted a stunning cake in the shape of a duck press for Bourdain and Ripert. She said that it took her three hours to make and she even brought an edible pen with the hopes of getting a signature on her sweet treat. Zubal confirmed with Bay Area Bites over email that, \"Bourdain couldn't believe I made a duck press and wrote 'best cake ever' on it. It now has a place on my cake display area at my cake studio.\" Sounds like Bourdain was acting more good than evil to us. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "IACP in San Francisco: Conference Highlights and Awards",
"title": "IACP in San Francisco: Conference Highlights and Awards",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/ThomasKeller640.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/ThomasKeller640-190x190.jpg\" title=\"Thomas Keller at IACP Awards in San Francisco.\" alt=\"Thomas Keller at IACP Awards in San Francisco. Photo: Gamma Nine via IACP\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-59846\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/AliceWaters_MYan.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/AliceWaters_MYan-190x190.jpg\" title=\"Alice Waters and Martin Yan at IACP Awards in San Francisco.\" alt=\"Alice Waters and Martin Yan at IACP Awards in San Francisco. Photo: Gamma Nine via IACP\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-59835\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/joanneweir640-use.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/joanneweir640-use-190x190.jpg\" title=\"Joanne Weir at IACP Awards in San Francisco.\" alt=\"Joanne Weir at IACP Awards in San Francisco. Photo: Gamma Nine via IACP\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-59842\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Phan_Angkana500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Phan_Angkana500-190x190.jpg\" title=\"IACP award winner Chef Charles Phan with his wife Angkana Kurutach.\" alt=\"IACP award winner Chef Charles Phan with his wife Angkana Kurutach. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-59844\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/IrvinLinwins500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/IrvinLinwins500-190x190.jpg\" title=\"Irvin Lin with his IACP award.\" alt=\"Irvin Lin with his IACP award. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-59839\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Joel_riddell_ChefJohn560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Joel_riddell_ChefJohn560-190x190.jpg\" title=\"IACP Award winner Joel Riddell with Chef John Mitzewich.\" alt=\"IACP Award winner Joel Riddell with Chef John Mitzewich. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-59843\">\u003c/a>\u003c/p>\n\u003cp>We wish this one was televised, too: \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/08/alice-waters-on-chez-panisse-fire-video/\">Alice Waters\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/27/martin-yan-m-y-china-vietnam-travels-and-chinese-new-year/\">Martin Yan\u003c/a>, \u003ca href=\"http://www.joanneweir.com/index.php\">Joanne Weir\u003c/a>, \u003ca href=\"http://virginiawillis.com/\">Virginia Willis\u003c/a>, \u003ca href=\"http://www.newmansownorganics.com/nells_corner_bio.html\">Nell Newman\u003c/a>, \u003ca href=\"https://twitter.com/Rick_Bayless\">Rick Bayless\u003c/a>, \u003ca href=\"https://twitter.com/Chef_Keller\">Thomas Keller\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/charles-phan/\">Charles Phan\u003c/a>, \u003ca href=\"http://www.talk910.com/pages/diningaround.html\">Joel Riddell\u003c/a> and \u003ca href=\"http://www.eatthelove.com/\">Irvin Lin\u003c/a> were among the folks who took the stage for Tuesday night’s 2013 \u003ca href=\"http://www.iacp.com/\">International Association of Culinary Professionals\u003c/a> (IACP) awards ceremony in San Francisco. \u003ca href=\"http://www.foodcommunityculture.org/\">Oakland Food Connection\u003c/a> and food incubator \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a> were also honored. IACP's professional awards are widely viewed in the food world as something of a gold standard for cookbooks, food writing, digital media and culinary tours. The awards marked the closing night of the organization’s 35th annual conference, which went with a “\u003ca href=\"http://www.iacp.com/attend/more/2013_conference_theme\">Dirt to Digital\u003c/a>” theme this year.\u003c/p>\n\u003cp>Check out the full \u003ca href=\"http://www.iacp.com/documents/IACP_AwardsFinalists_2013.pdf\">list of award finalists\u003c/a> and the grand \u003ca href=\"https://www.iacp.com/documents/IACP35_AwardWinners_2013_FINAL.pdf\">list of winners\u003c/a>. While the awards ceremony stretched out over a few hours and was oddly lacking \u003cem>any\u003c/em> form of culinary nourishment (there were definite rumblings after the ceremony about that), it offered quirks, songs and even a few dick jokes courtesy of \u003ca href=\"http://www.libbiesummers.com/\">Libbie Summers\u003c/a>, whose \u003ca href=\"http://www.saltedandstyled.com/\">Salted and Styled\u003c/a> blog won for Best Culinary Blog. On the other end of the spectrum, the evening kicked off with all guests looking up and saying “thank you” as a dedication to publisher \u003ca href=\"http://www.workman.com/blog/2013/04/peter-workman-10191938-472013/\">Peter Workman\u003c/a>, who passed away just this week. It was also emotional for Lifetime Achievement Award winner \u003ca href=\"https://twitter.com/AliceWaters\">Alice Waters\u003c/a>, who gratefully accepted her prize and joked in her speech that while she cannot farm, “I am a picker,” which got the audience laughing--wise words from the founder of \u003ca href=\"http://www.chezpanisse.com/\">Chez Panisse\u003c/a> and the \u003ca href=\"http://edibleschoolyard.org/\">Edible Schoolyard\u003c/a>. Waters also professed her admiration for cooking teachers because: “I cannot teach.” She immediately went on to acknowledge IACP attendee and stalwart \u003ca href=\"http://www.cookingisfun.ie/pages/\">Darina Allen\u003c/a>, whose Ballymaloe cooking school she visits every year (for her birthday).\u003c/p>\n\u003cp>When \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/04/an-interview-with-charles-phan-author-of-vietnamese-home-cooking/\">Charles Phan\u003c/a> won in the Chefs and Restaurants cookbook category for his “Vietnamese Home Cooking” (co-authored with \u003ca href=\"http://www.tastingtable.com/press_release/internal/7740/Jessica_Battilana_Senior_Editor.htm\">Tasting Table\u003c/a> Senior Editor Jessica Battilana), he confessed that he did not have a speech but had enjoyed some bourbon to presumably get warmed up. Phan thanked Battilana, his agent and wife, Angkana. “My wife made sure I turned the book manuscript in, so I wouldn’t have to return the book advance money to Ten Speed Press.” \u003c/p>\n\u003cp>“\u003ca href=\"http://www.amazon.com/Jerusalem-A-Cookbook-Yotam-Ottolenghi/dp/1607743949\">Jerusalem: A Cookbook\u003c/a>” by Yotam Ottolenghi, Sami Tamimi, received the award for Cookbook of the Year, and \u003ca href=\"http://www.foodpolitics.com/about/\">Marion Nestle\u003c/a> garnered a prize in the Food Matters category for her weighty tome, “Why Calories Count: From Science to Politics.” The deeply satisfying sugar-rush images in the \u003ca href=\"http://www.amazon.com/Bouchon-Bakery-Thomas-Keller/dp/1579654355/ref=sr_1_1?s=books&ie=UTF8&qid=1365787021&sr=1-1&keywords=Bouchon+Bakery\">Bouchon Bakery\u003c/a> cookbook garnered an award for Food Photography and Styling, and the \u003ca href=\"http://www.talk910.com/pages/diningaround.html\">Dining Around with Joel Riddell\u003c/a> radio show won in the Long Format Audio category. The team at \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/17/publish-like-a-local-nion-mcevoy-and-chronicle-books/\">Chronicle Books\u003c/a> may still be celebrating given their author Diane Morgan won for her book, \"\u003ca href=\"http://www.amazon.com/Roots-Definitive-Compendium-more-Recipes/dp/0811878376/ref=sr_1_1?s=books&ie=UTF8&qid=1365786976&sr=1-1&keywords=Roots%3A+The+Definitive+Compendium+with+more+than+225+Recipes.\">Roots: The Definitive Compendium with more than 225 Recipes.\u003c/a>\" \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Culinary Tour Operator of the Year went to \u003ca href=\"http://www.copitarestaurant.com/\">Copita\u003c/a> chef \u003ca href=\"http://www.joanneweir.com/index.php\">Joanne Weir\u003c/a>, who shared that as a child, she told her father that she wanted to be a bus driver, so that she could drive a bus on every road in the world. Her confession seemed to scare him a little. Weir dedicated her prize to him because he passed away last year. Food blogger Irvin Lin won the Best in Show prize for his photography, and he asked the IACP crowd to “hire me, I'm available,\" a sentiment which was echoed by the next winner.\u003c/p>\n\u003cp>The conference itself is that rare chance to possibly figure out how to eke out a living doing things in the culinary field--it can be exciting but also daunting in the number of possibilities it presents. There were various declarations for members to support each other and that each one \"stands on the shoulders\" of those who have come before and after them. That may sound hokey and like general conference speak yet three people we spoke with found these pronouncements to be inspiring.\u003c/p>\n\u003cp>Many attendees shared with Bay Area Bites that the chance of learning from so many different people doing interesting things is one of the main draws of shelling out \u003ca href=\"http://www.iacp.com/attend/more/program_registration_2\">$750 to $950\u003c/a> to register for the full conference—that’s on top of the $280 it costs to initially join IACP. Off the record, we were told that IACP is in the midst of something of a revamp and that costs and programming issues have been noted if not yet changed. These folks said that they attend as much for the learning sessions on, say, the meaning of restaurant reviews in the era of Yelp to getting a lowdown on sourdough or video content strategy. The coffee breaks are also highly valued and networking even happens in the bathrooms. Yes, really. \u003c/p>\n\u003cp>Kale salad and eating local may remain a big trend, but IACP attendees see much, much more at play in the food world. We asked some notable thought leaders to answer a few questions in person: \u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>What is this conference about for you?\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>The theme of the conference is Dirt to Digital; what does it mean to you?\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>How does the theme translate to the food industry?\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>What did you learn about in the workshops and what are the clear trends that emerged from the conference?\u003c/strong>\u003c/li>\n\u003c/ul>\n\u003cp>Here are insights from Corby Kummer, Danielle Gould, Sandor Katz, Joanne Weir and Sarah Copeland. Their responses have been edited for length and clarity.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/CorbyKummer500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/CorbyKummer500-190x190.jpg\" alt=\"Corby Kummer . Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignleft size-thumbnail wp-image-59838\">\u003c/a>\u003ca href=\"http://www.theatlantic.com/corby-kummer/\">Corby Kummer\u003c/a> is a senior editor at The Atlantic magazine. Known as \u003ca href=\"https://twitter.com/CKummer\">“the dean of food writing,”\u003c/a> Kummer’s 1990 Atlantic series about coffee is a benchmark for excellence in long-form food writing. He is the author of “The Joy of Coffee,” based on his Atlantic series, and the recently published “The Pleasures of Slow Food.” Kummer is the recipient of three James Beard Journalism Awards, including the MFK Fisher Distinguished Writing Award.\u003c/p>\n\u003cp>\u003cstrong>Kummer:\u003c/strong> This conference is about seeing people who are following food issues on the level of the home cook. It’s about how the things that we in the media are interested in and write about play out in real life and the home of a consumer.\u003c/p>\n\u003cp>IACP has always been the most connected to the real world of any group because it’s people making their living as culinary professionals. They are in touch with sustainability, farming and local issues. I thought the conference was brilliantly named \"Dirt to Digital\" because online is where all of the IACP members need to be marketing themselves and their products.\u003c/p>\n\u003cp>With social media, no one yet knows how to master it but everyone’s trying to learn. IACP has always been at the forefront of practical and real world applications. That’s a unique role because being so smartly focused attracts the most interesting, lively and active people in the food world. And I’ll take any opportunity to connect with them.\u003c/p>\n\u003chr>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/danielle-gould.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/danielle-gould-190x190.jpeg\" alt=\"Danielle Gould\" width=\"190\" height=\"190\" class=\"alignright size-thumbnail wp-image-59886\">\u003c/a>\u003ca href=\"https://twitter.com/dhgisme\">Danielle Gould\u003c/a> is the Founder and CEO of \u003ca href=\"http://www.foodtechconnect.com/\">Food+Tech Connect\u003c/a>, a media company and network for innovators transforming the business of food. Through news and analysis, events, and custom research, Gould helps companies of all sizes drive innovation and understand how information and technology are changing the way food is produced, distributed, and consumed. She is also a founding member of the Culinary Institute of America’s Sustainable Business Leadership Council and is a regular contributor to Forbes.\u003c/p>\n\u003cp>\u003cstrong>Gould:\u003c/strong> This is my first time at IACP and they invited me to talk about food and tech trends and hackathons as a model for food innovation. Our panel touched on the opportunity and the medium, as well as how to demystify technology. It is also about helping people understand the knowledge and the challenges that are out there. We’re trying to empower people to put that knowledge out there where they’re collaborating with designers and developers to solve that problem. I travel the whole country and spread the gospel and learn about how people are thinking. It’s about using technology to help solve problems, spread messages and improve business models and just accelerate innovation that’s happening on a small scale. \u003c/p>\n\u003cp>In the past, a book would take you two years and a product would take 18 months. For a food producer or chef, that means that it takes awhile to market things. Technology offers opportunities: now you can self-publish that cookbook in close to real time, and get feedback on your product. \u003c/p>\n\u003cp>\"Dirt to Digital\" is at the heart of what food technology is. You’re looking across the supply chain, and food is interconnected. It is a system, and that goes to the consumer. A lot of times when people think of digital, they think of consumers. Emerging trends and what role technology is for each trend is a part of that. Technology is very broad and means so much to so many different people.\u003c/p>\n\u003cp>I just love learning how people respond to technology and food and how they use it. The other major takeaway was a lot of the panels weren't very popular or not as sexy but were about funding. Everyone’s having trouble making money in the food space. \u003c/p>\n\u003chr>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BruceAidellsSandor560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BruceAidellsSandor560-190x190.jpg\" title=\"Karen MacKenzie, Bruce Aidells and Sandor Katz at IACP Awards. Photo: Mary Ladd\" alt=\"Karen MacKenzie, Bruce Aidells and Sandor Katz at IACP Awards. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignleft size-thumbnail wp-image-59837\">\u003c/a>\u003ca href=\"http://www.wildfermentation.com/who-is-sandorkraut/\">Sandor Ellix Katz\u003c/a>, “one of the unlikely rock stars of the American food scene” according to The New York Times, is a self-taught fermentation experimentalist. His books “The Art of Fermentation” and “Wild Fermentation,” and the fermentation workshops he has taught across North America and beyond, have helped to catalyze a broad revival of the fermentation arts.\u003c/p>\n\u003cp>\u003cstrong>Katz:\u003c/strong> I’ve never been to IACP before. I don’t think of myself as a culinary professional. The work that I do is demystifying and sharing skills with people who aren’t necessarily culinary professionals. The highlight for me has been to meet people whose books are influential. [Katz was sitting with \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/10/everything-you-need-to-know-about-bruce-aidells/\">Bruce Aidells\u003c/a> when we caught up with him and Aidells shared the table with us while we caught up.]\u003c/p>\n\u003cp>\u003cstrong>Aidells:\u003c/strong> What’s good sauerkraut without good sausages?\u003c/p>\n\u003cp>\u003cstrong>Katz:\u003c/strong> A kraut -- quesadilla is my fast food, and I make it with Pepper Jack. That’s one of my standard meals.\u003c/p>\n\u003cp>The theme of the conference is significant. What does \"Dirt to Digital\" mean? I was just on this panel that was high tech versus low tech yet I don’t necessarily see things that way. I’m interested in understanding these processes in their simplicity. So that doesn’t mean you can’t use technology to have more control over the processes. It’s very empowering to see how the underlying principles don't need equipment. If you get involved in sausage making, you can use a funnel for the casing. You can also just be there with you hands, pushing the meat through to the casing. \u003c/p>\n\u003cp>For cheese, you can buy nice molds, perhaps. There are elegant crocks to make things but you can also do it with a jar that’s already in your pantry. I appreciate the conference and there’s much information spreading by digital means but it may be telling people how to use their hands. \u003c/p>\n\u003chr>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/JoanneWeir500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/JoanneWeir500-190x190.jpg\" alt=\"Joanne Weir at IACP Awards. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignright size-thumbnail wp-image-59841\">\u003c/a>Joanne Weir is a James Beard award-winning cookbook author, cooking teacher, host and executive producer for the award-winning television series Joanne Weir’s Cooking Confidence. She is the chef-owner of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/29/copita-tequileria-y-comida-joanne-weir-and-larry-mindel%E2%80%99s-mexico-in-sausalito/\">Copita\u003c/a>, a tequileria and restaurant in Sausalito. The author of 17 cookbooks, including the newly released “Cooking Confidence,” Joanne is the Culinary Editor at Large at Fine Cooking! magazine. She travels and teaches extensively around the world as well as in her studio kitchen.\u003c/p>\n\u003cp>\u003cstrong>Weir:\u003c/strong> This conference was so interesting because I’ve approached it differently as a restaurateur this year. I usually approach it as “I write for magazines” or my cookbooks or how to fill your cooking classes. This time I’m taking in things that are really different. I want to sit in on the reviewing and Yelping session. \u003c/p>\n\u003cp>I still love to see all the people I know when I come to IACP. And I love that it’s in SF and I get to share Copita--they’re going over by ferry. I did a tour on Saturday and people loved it. I’ve shared in a different way and am still excited about my restaurant.\u003c/p>\n\u003cp>For me with \"Dirt to Digital,\" I don’t know if I put the two together. Yet every single thing I do is fresh. I have an organic farm -- and my next series is called \"Fresh\" for TV. I am always interested in digital media. The market has changed and the whole landscape is changing. My hope is it that it goes back to dirt and less digital. Is that so 'Chez Panisse' of me? (laughs) I do digital but food is still my passion. Perhaps next year the IACP theme should be \"Back to Passion.\"\u003c/p>\n\u003cp>IACP is pretty current on things. What they’ve done this year is now bloggers have been integrated. I left feeling in past years that I had to do so much on my own blog. I’ve always done food that is following my passion and on what brings about major possibilities for me. I attended a book session that talked about book advance spending and how book tours are back and rely on the digital medium.\u003c/p>\n\u003cp>My trend is always Mexican, and that comes with owning Copita. I saw the trendologist \u003ca href=\"http://www.ccdinnovation.com/about/staff/nielsen.php\">Kara Nielsen\u003c/a> here and she said, \"You couldn’t be in a more trendy thing, with Mexican food and tequila.\" \u003c/p>\n\u003cp>I do modern Mexican food. \u003c/p>\n\u003cp>We used to think of Italian red tablecloths and Chianti -- yet now Italian food has come a long way. One of the trends here is taking cuisines and elevating and educating around the cuisine. Thomas Keller was talking about that and I have seen that in this conference. \u003c/p>\n\u003chr>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/SarahCopeland500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/SarahCopeland500-190x190.jpg\" alt=\"Sarah Copeland at IACP Awards. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignleft size-thumbnail wp-image-59845\">\u003c/a>\u003ca href=\"http://edibleliving.com/\">Sarah Copeland\u003c/a> is the Food Director at \u003ca href=\"http://www.realsimple.com/\">Real Simple\u003c/a> and author of “\u003ca href=\"http://www.chroniclebooks.com/the-newlywed-cookbook.html\">The Newlywed Cookbook\u003c/a>: Fresh Ideas and Modern Recipes for Cooking With and For Each Other.” Her book, “Feast” will be published in December this year and she has authored numerous articles and recipes for Real Simple, Saveur, Food & Wine, Health, Martha Stewart Living, Better Homes & Gardens and Food Network Magazine. She has appeared as a guest on The Martha Stewart Show, Good Morning America and ABC News Now.\u003c/p>\n\u003cp>\u003cstrong>Copeland:\u003c/strong> A lot of the conference is about relationships. I see faces from every different facet of my career and have been reconnecting and catching up on what people are doing that is new and exciting. There’s a chance to celebrate successes while hopefully helping a few people too.\u003c/p>\n\u003cp>On \"Dirt to Digital,\" one of the most challenging things of this industry from my perspective is that I started in print. That part has changed so dramatically in ten years or even five years. For most food people who are in love with food, it is very tactile how we communicate yet that is changing so much. The dirt part communicates place, smell, and touch, which are all the good things. It includes the agriculture, and the farmer. There are so many layers and it is complex with dirt. That’s how food is to me: we touch humanity and civilization, nutrition and wellness. In the digital sphere, how do you capture that? I think we are all figuring that out. \u003c/p>\n\u003cp>I did a panel on recipes and copyright for the conference. There were folks from Pillsbury there who were trying to figure out their contest. We also had teachers, bakery owners and bloggers. As Food Director at Real Simple, I have to be savvy and think about those aspects. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>On almost every panel I ask, 'What’s the best panel?' This year, everyone is focusing on video. I worked at the Food Network -- and yet this industry has been print for so long. With \u003ca href=\"http://www.youtube.com/user/TheOfficialHungry\">Hungry\u003c/a> and YouTube and different avenues, it’s just so video-focused. The trailer for my first book is a minute and a half but my next one will probably be half that, to seventy-five seconds. My new book 'Feast' from Chronicle Books is coming out in December and I’ve learned a few things that I’ll do differently. I am coming away from the conference with the feeling that there is room for every voice and every talent. If you are generous, they will help you, too.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/ThomasKeller640.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/ThomasKeller640-190x190.jpg\" title=\"Thomas Keller at IACP Awards in San Francisco.\" alt=\"Thomas Keller at IACP Awards in San Francisco. Photo: Gamma Nine via IACP\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-59846\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/AliceWaters_MYan.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/AliceWaters_MYan-190x190.jpg\" title=\"Alice Waters and Martin Yan at IACP Awards in San Francisco.\" alt=\"Alice Waters and Martin Yan at IACP Awards in San Francisco. Photo: Gamma Nine via IACP\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-59835\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/joanneweir640-use.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/joanneweir640-use-190x190.jpg\" title=\"Joanne Weir at IACP Awards in San Francisco.\" alt=\"Joanne Weir at IACP Awards in San Francisco. Photo: Gamma Nine via IACP\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-59842\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Phan_Angkana500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Phan_Angkana500-190x190.jpg\" title=\"IACP award winner Chef Charles Phan with his wife Angkana Kurutach.\" alt=\"IACP award winner Chef Charles Phan with his wife Angkana Kurutach. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-59844\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/IrvinLinwins500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/IrvinLinwins500-190x190.jpg\" title=\"Irvin Lin with his IACP award.\" alt=\"Irvin Lin with his IACP award. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-59839\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Joel_riddell_ChefJohn560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Joel_riddell_ChefJohn560-190x190.jpg\" title=\"IACP Award winner Joel Riddell with Chef John Mitzewich.\" alt=\"IACP Award winner Joel Riddell with Chef John Mitzewich. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-59843\">\u003c/a>\u003c/p>\n\u003cp>We wish this one was televised, too: \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/03/08/alice-waters-on-chez-panisse-fire-video/\">Alice Waters\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/01/27/martin-yan-m-y-china-vietnam-travels-and-chinese-new-year/\">Martin Yan\u003c/a>, \u003ca href=\"http://www.joanneweir.com/index.php\">Joanne Weir\u003c/a>, \u003ca href=\"http://virginiawillis.com/\">Virginia Willis\u003c/a>, \u003ca href=\"http://www.newmansownorganics.com/nells_corner_bio.html\">Nell Newman\u003c/a>, \u003ca href=\"https://twitter.com/Rick_Bayless\">Rick Bayless\u003c/a>, \u003ca href=\"https://twitter.com/Chef_Keller\">Thomas Keller\u003c/a>, \u003ca href=\"http://ww2.kqed.org/bayareabites/tag/charles-phan/\">Charles Phan\u003c/a>, \u003ca href=\"http://www.talk910.com/pages/diningaround.html\">Joel Riddell\u003c/a> and \u003ca href=\"http://www.eatthelove.com/\">Irvin Lin\u003c/a> were among the folks who took the stage for Tuesday night’s 2013 \u003ca href=\"http://www.iacp.com/\">International Association of Culinary Professionals\u003c/a> (IACP) awards ceremony in San Francisco. \u003ca href=\"http://www.foodcommunityculture.org/\">Oakland Food Connection\u003c/a> and food incubator \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a> were also honored. IACP's professional awards are widely viewed in the food world as something of a gold standard for cookbooks, food writing, digital media and culinary tours. The awards marked the closing night of the organization’s 35th annual conference, which went with a “\u003ca href=\"http://www.iacp.com/attend/more/2013_conference_theme\">Dirt to Digital\u003c/a>” theme this year.\u003c/p>\n\u003cp>Check out the full \u003ca href=\"http://www.iacp.com/documents/IACP_AwardsFinalists_2013.pdf\">list of award finalists\u003c/a> and the grand \u003ca href=\"https://www.iacp.com/documents/IACP35_AwardWinners_2013_FINAL.pdf\">list of winners\u003c/a>. While the awards ceremony stretched out over a few hours and was oddly lacking \u003cem>any\u003c/em> form of culinary nourishment (there were definite rumblings after the ceremony about that), it offered quirks, songs and even a few dick jokes courtesy of \u003ca href=\"http://www.libbiesummers.com/\">Libbie Summers\u003c/a>, whose \u003ca href=\"http://www.saltedandstyled.com/\">Salted and Styled\u003c/a> blog won for Best Culinary Blog. On the other end of the spectrum, the evening kicked off with all guests looking up and saying “thank you” as a dedication to publisher \u003ca href=\"http://www.workman.com/blog/2013/04/peter-workman-10191938-472013/\">Peter Workman\u003c/a>, who passed away just this week. It was also emotional for Lifetime Achievement Award winner \u003ca href=\"https://twitter.com/AliceWaters\">Alice Waters\u003c/a>, who gratefully accepted her prize and joked in her speech that while she cannot farm, “I am a picker,” which got the audience laughing--wise words from the founder of \u003ca href=\"http://www.chezpanisse.com/\">Chez Panisse\u003c/a> and the \u003ca href=\"http://edibleschoolyard.org/\">Edible Schoolyard\u003c/a>. Waters also professed her admiration for cooking teachers because: “I cannot teach.” She immediately went on to acknowledge IACP attendee and stalwart \u003ca href=\"http://www.cookingisfun.ie/pages/\">Darina Allen\u003c/a>, whose Ballymaloe cooking school she visits every year (for her birthday).\u003c/p>\n\u003cp>When \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/10/04/an-interview-with-charles-phan-author-of-vietnamese-home-cooking/\">Charles Phan\u003c/a> won in the Chefs and Restaurants cookbook category for his “Vietnamese Home Cooking” (co-authored with \u003ca href=\"http://www.tastingtable.com/press_release/internal/7740/Jessica_Battilana_Senior_Editor.htm\">Tasting Table\u003c/a> Senior Editor Jessica Battilana), he confessed that he did not have a speech but had enjoyed some bourbon to presumably get warmed up. Phan thanked Battilana, his agent and wife, Angkana. “My wife made sure I turned the book manuscript in, so I wouldn’t have to return the book advance money to Ten Speed Press.” \u003c/p>\n\u003cp>“\u003ca href=\"http://www.amazon.com/Jerusalem-A-Cookbook-Yotam-Ottolenghi/dp/1607743949\">Jerusalem: A Cookbook\u003c/a>” by Yotam Ottolenghi, Sami Tamimi, received the award for Cookbook of the Year, and \u003ca href=\"http://www.foodpolitics.com/about/\">Marion Nestle\u003c/a> garnered a prize in the Food Matters category for her weighty tome, “Why Calories Count: From Science to Politics.” The deeply satisfying sugar-rush images in the \u003ca href=\"http://www.amazon.com/Bouchon-Bakery-Thomas-Keller/dp/1579654355/ref=sr_1_1?s=books&ie=UTF8&qid=1365787021&sr=1-1&keywords=Bouchon+Bakery\">Bouchon Bakery\u003c/a> cookbook garnered an award for Food Photography and Styling, and the \u003ca href=\"http://www.talk910.com/pages/diningaround.html\">Dining Around with Joel Riddell\u003c/a> radio show won in the Long Format Audio category. The team at \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/17/publish-like-a-local-nion-mcevoy-and-chronicle-books/\">Chronicle Books\u003c/a> may still be celebrating given their author Diane Morgan won for her book, \"\u003ca href=\"http://www.amazon.com/Roots-Definitive-Compendium-more-Recipes/dp/0811878376/ref=sr_1_1?s=books&ie=UTF8&qid=1365786976&sr=1-1&keywords=Roots%3A+The+Definitive+Compendium+with+more+than+225+Recipes.\">Roots: The Definitive Compendium with more than 225 Recipes.\u003c/a>\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Culinary Tour Operator of the Year went to \u003ca href=\"http://www.copitarestaurant.com/\">Copita\u003c/a> chef \u003ca href=\"http://www.joanneweir.com/index.php\">Joanne Weir\u003c/a>, who shared that as a child, she told her father that she wanted to be a bus driver, so that she could drive a bus on every road in the world. Her confession seemed to scare him a little. Weir dedicated her prize to him because he passed away last year. Food blogger Irvin Lin won the Best in Show prize for his photography, and he asked the IACP crowd to “hire me, I'm available,\" a sentiment which was echoed by the next winner.\u003c/p>\n\u003cp>The conference itself is that rare chance to possibly figure out how to eke out a living doing things in the culinary field--it can be exciting but also daunting in the number of possibilities it presents. There were various declarations for members to support each other and that each one \"stands on the shoulders\" of those who have come before and after them. That may sound hokey and like general conference speak yet three people we spoke with found these pronouncements to be inspiring.\u003c/p>\n\u003cp>Many attendees shared with Bay Area Bites that the chance of learning from so many different people doing interesting things is one of the main draws of shelling out \u003ca href=\"http://www.iacp.com/attend/more/program_registration_2\">$750 to $950\u003c/a> to register for the full conference—that’s on top of the $280 it costs to initially join IACP. Off the record, we were told that IACP is in the midst of something of a revamp and that costs and programming issues have been noted if not yet changed. These folks said that they attend as much for the learning sessions on, say, the meaning of restaurant reviews in the era of Yelp to getting a lowdown on sourdough or video content strategy. The coffee breaks are also highly valued and networking even happens in the bathrooms. Yes, really. \u003c/p>\n\u003cp>Kale salad and eating local may remain a big trend, but IACP attendees see much, much more at play in the food world. We asked some notable thought leaders to answer a few questions in person: \u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>What is this conference about for you?\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>The theme of the conference is Dirt to Digital; what does it mean to you?\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>How does the theme translate to the food industry?\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>What did you learn about in the workshops and what are the clear trends that emerged from the conference?\u003c/strong>\u003c/li>\n\u003c/ul>\n\u003cp>Here are insights from Corby Kummer, Danielle Gould, Sandor Katz, Joanne Weir and Sarah Copeland. Their responses have been edited for length and clarity.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/CorbyKummer500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/CorbyKummer500-190x190.jpg\" alt=\"Corby Kummer . Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignleft size-thumbnail wp-image-59838\">\u003c/a>\u003ca href=\"http://www.theatlantic.com/corby-kummer/\">Corby Kummer\u003c/a> is a senior editor at The Atlantic magazine. Known as \u003ca href=\"https://twitter.com/CKummer\">“the dean of food writing,”\u003c/a> Kummer’s 1990 Atlantic series about coffee is a benchmark for excellence in long-form food writing. He is the author of “The Joy of Coffee,” based on his Atlantic series, and the recently published “The Pleasures of Slow Food.” Kummer is the recipient of three James Beard Journalism Awards, including the MFK Fisher Distinguished Writing Award.\u003c/p>\n\u003cp>\u003cstrong>Kummer:\u003c/strong> This conference is about seeing people who are following food issues on the level of the home cook. It’s about how the things that we in the media are interested in and write about play out in real life and the home of a consumer.\u003c/p>\n\u003cp>IACP has always been the most connected to the real world of any group because it’s people making their living as culinary professionals. They are in touch with sustainability, farming and local issues. I thought the conference was brilliantly named \"Dirt to Digital\" because online is where all of the IACP members need to be marketing themselves and their products.\u003c/p>\n\u003cp>With social media, no one yet knows how to master it but everyone’s trying to learn. IACP has always been at the forefront of practical and real world applications. That’s a unique role because being so smartly focused attracts the most interesting, lively and active people in the food world. And I’ll take any opportunity to connect with them.\u003c/p>\n\u003chr>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/danielle-gould.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/danielle-gould-190x190.jpeg\" alt=\"Danielle Gould\" width=\"190\" height=\"190\" class=\"alignright size-thumbnail wp-image-59886\">\u003c/a>\u003ca href=\"https://twitter.com/dhgisme\">Danielle Gould\u003c/a> is the Founder and CEO of \u003ca href=\"http://www.foodtechconnect.com/\">Food+Tech Connect\u003c/a>, a media company and network for innovators transforming the business of food. Through news and analysis, events, and custom research, Gould helps companies of all sizes drive innovation and understand how information and technology are changing the way food is produced, distributed, and consumed. She is also a founding member of the Culinary Institute of America’s Sustainable Business Leadership Council and is a regular contributor to Forbes.\u003c/p>\n\u003cp>\u003cstrong>Gould:\u003c/strong> This is my first time at IACP and they invited me to talk about food and tech trends and hackathons as a model for food innovation. Our panel touched on the opportunity and the medium, as well as how to demystify technology. It is also about helping people understand the knowledge and the challenges that are out there. We’re trying to empower people to put that knowledge out there where they’re collaborating with designers and developers to solve that problem. I travel the whole country and spread the gospel and learn about how people are thinking. It’s about using technology to help solve problems, spread messages and improve business models and just accelerate innovation that’s happening on a small scale. \u003c/p>\n\u003cp>In the past, a book would take you two years and a product would take 18 months. For a food producer or chef, that means that it takes awhile to market things. Technology offers opportunities: now you can self-publish that cookbook in close to real time, and get feedback on your product. \u003c/p>\n\u003cp>\"Dirt to Digital\" is at the heart of what food technology is. You’re looking across the supply chain, and food is interconnected. It is a system, and that goes to the consumer. A lot of times when people think of digital, they think of consumers. Emerging trends and what role technology is for each trend is a part of that. Technology is very broad and means so much to so many different people.\u003c/p>\n\u003cp>I just love learning how people respond to technology and food and how they use it. The other major takeaway was a lot of the panels weren't very popular or not as sexy but were about funding. Everyone’s having trouble making money in the food space. \u003c/p>\n\u003chr>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BruceAidellsSandor560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/BruceAidellsSandor560-190x190.jpg\" title=\"Karen MacKenzie, Bruce Aidells and Sandor Katz at IACP Awards. Photo: Mary Ladd\" alt=\"Karen MacKenzie, Bruce Aidells and Sandor Katz at IACP Awards. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignleft size-thumbnail wp-image-59837\">\u003c/a>\u003ca href=\"http://www.wildfermentation.com/who-is-sandorkraut/\">Sandor Ellix Katz\u003c/a>, “one of the unlikely rock stars of the American food scene” according to The New York Times, is a self-taught fermentation experimentalist. His books “The Art of Fermentation” and “Wild Fermentation,” and the fermentation workshops he has taught across North America and beyond, have helped to catalyze a broad revival of the fermentation arts.\u003c/p>\n\u003cp>\u003cstrong>Katz:\u003c/strong> I’ve never been to IACP before. I don’t think of myself as a culinary professional. The work that I do is demystifying and sharing skills with people who aren’t necessarily culinary professionals. The highlight for me has been to meet people whose books are influential. [Katz was sitting with \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/12/10/everything-you-need-to-know-about-bruce-aidells/\">Bruce Aidells\u003c/a> when we caught up with him and Aidells shared the table with us while we caught up.]\u003c/p>\n\u003cp>\u003cstrong>Aidells:\u003c/strong> What’s good sauerkraut without good sausages?\u003c/p>\n\u003cp>\u003cstrong>Katz:\u003c/strong> A kraut -- quesadilla is my fast food, and I make it with Pepper Jack. That’s one of my standard meals.\u003c/p>\n\u003cp>The theme of the conference is significant. What does \"Dirt to Digital\" mean? I was just on this panel that was high tech versus low tech yet I don’t necessarily see things that way. I’m interested in understanding these processes in their simplicity. So that doesn’t mean you can’t use technology to have more control over the processes. It’s very empowering to see how the underlying principles don't need equipment. If you get involved in sausage making, you can use a funnel for the casing. You can also just be there with you hands, pushing the meat through to the casing. \u003c/p>\n\u003cp>For cheese, you can buy nice molds, perhaps. There are elegant crocks to make things but you can also do it with a jar that’s already in your pantry. I appreciate the conference and there’s much information spreading by digital means but it may be telling people how to use their hands. \u003c/p>\n\u003chr>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/JoanneWeir500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/JoanneWeir500-190x190.jpg\" alt=\"Joanne Weir at IACP Awards. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignright size-thumbnail wp-image-59841\">\u003c/a>Joanne Weir is a James Beard award-winning cookbook author, cooking teacher, host and executive producer for the award-winning television series Joanne Weir’s Cooking Confidence. She is the chef-owner of \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/29/copita-tequileria-y-comida-joanne-weir-and-larry-mindel%E2%80%99s-mexico-in-sausalito/\">Copita\u003c/a>, a tequileria and restaurant in Sausalito. The author of 17 cookbooks, including the newly released “Cooking Confidence,” Joanne is the Culinary Editor at Large at Fine Cooking! magazine. She travels and teaches extensively around the world as well as in her studio kitchen.\u003c/p>\n\u003cp>\u003cstrong>Weir:\u003c/strong> This conference was so interesting because I’ve approached it differently as a restaurateur this year. I usually approach it as “I write for magazines” or my cookbooks or how to fill your cooking classes. This time I’m taking in things that are really different. I want to sit in on the reviewing and Yelping session. \u003c/p>\n\u003cp>I still love to see all the people I know when I come to IACP. And I love that it’s in SF and I get to share Copita--they’re going over by ferry. I did a tour on Saturday and people loved it. I’ve shared in a different way and am still excited about my restaurant.\u003c/p>\n\u003cp>For me with \"Dirt to Digital,\" I don’t know if I put the two together. Yet every single thing I do is fresh. I have an organic farm -- and my next series is called \"Fresh\" for TV. I am always interested in digital media. The market has changed and the whole landscape is changing. My hope is it that it goes back to dirt and less digital. Is that so 'Chez Panisse' of me? (laughs) I do digital but food is still my passion. Perhaps next year the IACP theme should be \"Back to Passion.\"\u003c/p>\n\u003cp>IACP is pretty current on things. What they’ve done this year is now bloggers have been integrated. I left feeling in past years that I had to do so much on my own blog. I’ve always done food that is following my passion and on what brings about major possibilities for me. I attended a book session that talked about book advance spending and how book tours are back and rely on the digital medium.\u003c/p>\n\u003cp>My trend is always Mexican, and that comes with owning Copita. I saw the trendologist \u003ca href=\"http://www.ccdinnovation.com/about/staff/nielsen.php\">Kara Nielsen\u003c/a> here and she said, \"You couldn’t be in a more trendy thing, with Mexican food and tequila.\" \u003c/p>\n\u003cp>I do modern Mexican food. \u003c/p>\n\u003cp>We used to think of Italian red tablecloths and Chianti -- yet now Italian food has come a long way. One of the trends here is taking cuisines and elevating and educating around the cuisine. Thomas Keller was talking about that and I have seen that in this conference. \u003c/p>\n\u003chr>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/SarahCopeland500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/SarahCopeland500-190x190.jpg\" alt=\"Sarah Copeland at IACP Awards. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignleft size-thumbnail wp-image-59845\">\u003c/a>\u003ca href=\"http://edibleliving.com/\">Sarah Copeland\u003c/a> is the Food Director at \u003ca href=\"http://www.realsimple.com/\">Real Simple\u003c/a> and author of “\u003ca href=\"http://www.chroniclebooks.com/the-newlywed-cookbook.html\">The Newlywed Cookbook\u003c/a>: Fresh Ideas and Modern Recipes for Cooking With and For Each Other.” Her book, “Feast” will be published in December this year and she has authored numerous articles and recipes for Real Simple, Saveur, Food & Wine, Health, Martha Stewart Living, Better Homes & Gardens and Food Network Magazine. She has appeared as a guest on The Martha Stewart Show, Good Morning America and ABC News Now.\u003c/p>\n\u003cp>\u003cstrong>Copeland:\u003c/strong> A lot of the conference is about relationships. I see faces from every different facet of my career and have been reconnecting and catching up on what people are doing that is new and exciting. There’s a chance to celebrate successes while hopefully helping a few people too.\u003c/p>\n\u003cp>On \"Dirt to Digital,\" one of the most challenging things of this industry from my perspective is that I started in print. That part has changed so dramatically in ten years or even five years. For most food people who are in love with food, it is very tactile how we communicate yet that is changing so much. The dirt part communicates place, smell, and touch, which are all the good things. It includes the agriculture, and the farmer. There are so many layers and it is complex with dirt. That’s how food is to me: we touch humanity and civilization, nutrition and wellness. In the digital sphere, how do you capture that? I think we are all figuring that out. \u003c/p>\n\u003cp>I did a panel on recipes and copyright for the conference. There were folks from Pillsbury there who were trying to figure out their contest. We also had teachers, bakery owners and bloggers. As Food Director at Real Simple, I have to be savvy and think about those aspects. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>On almost every panel I ask, 'What’s the best panel?' This year, everyone is focusing on video. I worked at the Food Network -- and yet this industry has been print for so long. With \u003ca href=\"http://www.youtube.com/user/TheOfficialHungry\">Hungry\u003c/a> and YouTube and different avenues, it’s just so video-focused. The trailer for my first book is a minute and a half but my next one will probably be half that, to seventy-five seconds. My new book 'Feast' from Chronicle Books is coming out in December and I’ve learned a few things that I’ll do differently. I am coming away from the conference with the feeling that there is room for every voice and every talent. If you are generous, they will help you, too.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Check, Please! Bay Area 100th Episode: Season 8 begins!",
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"content": "\u003cfigure id=\"attachment_59771\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/cp801-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/cp801-1000.jpg\" alt=\"Guests and host Leslie Sbrocco taping the 100th episode of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"670\" class=\"size-full wp-image-59771\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco taping the 100th episode of Check, Please! Bay Area at KQED.\u003cbr>Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area's\u003c/a> 100th episode kicks off Season 8 on Thursday April 11 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes and channels\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8039\">view the entire episode online\u003c/a>. The website provides restaurant information not specified on the show and you are free to share your opinions on the restaurants featured. This season, Leslie Sbrocco will continue to share wine tips with each episode.\u003c/p>\n\u003cp>The first episode of Season 8 features these San Francisco restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8094\">Angkor Borei\u003c/a>, \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8104\">Indigo Restaurant\u003c/a> and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8117\">Farallon\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Watch Leslie Sbrocco share her Wine Tips about California Wine Regions:\u003c/strong>\u003c/p>\n\u003cp>[youtube http://www.youtube.com/watch?v=Bqkq7hYRdzg]\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">View more Wine Tips at Check, Please! Bay Area\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_59771\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/cp801-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/cp801-1000.jpg\" alt=\"Guests and host Leslie Sbrocco taping the 100th episode of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"670\" class=\"size-full wp-image-59771\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco taping the 100th episode of Check, Please! Bay Area at KQED.\u003cbr>Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area's\u003c/a> 100th episode kicks off Season 8 on Thursday April 11 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes and channels\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8039\">view the entire episode online\u003c/a>. The website provides restaurant information not specified on the show and you are free to share your opinions on the restaurants featured. This season, Leslie Sbrocco will continue to share wine tips with each episode.\u003c/p>\n\u003cp>The first episode of Season 8 features these San Francisco restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8094\">Angkor Borei\u003c/a>, \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8104\">Indigo Restaurant\u003c/a> and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=8117\">Farallon\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Watch Leslie Sbrocco share her Wine Tips about California Wine Regions:\u003c/strong>\u003c/p>\n\u003cp>\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/Bqkq7hYRdzg'\n title='//www.youtube.com/embed/Bqkq7hYRdzg'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">View more Wine Tips at Check, Please! Bay Area\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Shorty Goldstein's: A New Jewish Deli in San Francisco's FiDi",
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"content": "\u003cp>Now that you've all broken your week of unleavened, unfermented Passover eating with pizza and beer, it's time to jump back on the pastrami-sandwich bandwagon with a trip to San Francisco's newest Jewish-style deli, \u003ca href=\"http://www.shortygoldsteins.com\">Shorty Goldstein's\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_59581\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/michael1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/michael1000.jpg\" alt=\"Owner of Shorty Goldstein's, Michael Siegel\" width=\"1000\" height=\"750\" class=\"size-full wp-image-59581\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Michael Siegel, owner of Shorty Goldstein's\u003c/figcaption>\u003c/figure>\n\u003cp>First, the name. Wince-worthy as it seemed on first hearing, owner Michael Siegel came by it honestly: Shorty was the nickname of his great-grandmother, Pauline Goldstein, and no Jewish deli-meister can hope for success without paying hommage to his \u003cem>bubbe.\u003c/em> Born in Tucson, Arizona, Siegel, who worked as a chef de cuisine at Betelnut for 5 years before jumping into restaurant ownership this year, grew up on the Jewish comfort food made by his Philadelphia and New York-bred relatives. Every year, \"Shorty\" would come visit for a month, enlisting the young Michael as her helper in rolling and stuffing the dozens of potato knishes she'd make for the family. Afterwards, Siegel's grandmother would dole them out, one at a time, making them last. \u003c/p>\n\u003cp>Throughout his culinary career, through training in French, Mediterranean, and Asian cuisines, Siegel kept returning, in his mind, to the familiar briskets, latkes, and stuffed cabbages of his youth. And now, here they are, only done with a San Francisco spin, so that the cauliflower and beets are pickled in-house, the chopped chicken livers are packed in jam jars, and the rugulach are filled with apples and cardamom or strawberries and black pepper. (The small, fluffy knishes, however, are true to their originals.) So far, it's working: open for breakfast and lunch weekdays only in the Financial District, Shorty's has been enviably busy since its opening day. \u003c/p>\n\u003cfigure id=\"attachment_59594\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/frontcounter1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/frontcounter1000.jpg\" alt=\"Front counter at Shorty Goldstein's\" width=\"1000\" height=\"750\" class=\"size-full wp-image-59594\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Front counter at Shorty Goldstein's\u003c/figcaption>\u003c/figure>\n\u003cp>During the first week, the line of suits and skirts-and-heels stretched back past the door by the dozens. Always curious about the next new thing--and never one to turn down the chance of tasty pastrami without the need for a plane ticket to New York or LA--we grabbed a counterside seat next to two nice ladies of a certain age. They were the kind who, in my New Jersey youth, would have been ace \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/10/26/grandmas-rugelach/\">rugelach\u003c/a> bakers active in the synagogue sisterhood. Here, they were enjoying a corned beef sandwich and a tongue sandwich (a Thursday-only special), respectively. This being San Francisco, there's just no way to relate their enthusiasm for the tongue sandwich without it sounding irredeemably but unintentionally dirty, so I won't try, but suffice it say, it was a nice tongue sandwich, very much appreciated.\u003c/p>\n\u003cp>Although there's room for tables in the wood-floored, chalkboard-walled room, seats are limited to metal stools ranged along narrow counters clinging to the edges of the exposed brick walls. Despite friendly servers and pleasant amenities--cutlery with a nice heft to it, a tall glass dispenser of spa-like cucumber-mint water--the setup that doesn't encourage lingering, or ordering more than can fit in a single-plate line in front of you. \u003c/p>\n\u003cfigure id=\"attachment_59585\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/chocolateeggcream-cornedbeef600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/chocolateeggcream-cornedbeef600.jpg\" alt=\"Chocolate egg cream and Corned Beef sandwich\" width=\"400\" class=\"size-full wp-image-59585\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chocolate egg cream and Corned Beef sandwich\u003c/figcaption>\u003c/figure>\n\u003cp>According to Siegel, their house-cured pastrami is their top seller, outselling even the popular corned beef two to one. And, like the corned beef, it's some good stuff, flavorful and moist, maybe cut a little too thick, not quite as magically spicy/fatty/umami-fantastic as \u003ca href=\"http://www.wisesonsdeli.com\">Wise Sons'\u003c/a>, but still an excellent reason to leave your desk. (They'll also double the meat, should you need the full mouth-stretching, Carnegie-Deli experience.) If only the bread were better. This beige, fluffy stuff hardly tastes of rye, and there's not a caraway seed in sight. Why not \u003ca href=\"http://www.semifreddis.com/products\">Semifreddi's Odessa Rye\u003c/a>, or \u003ca href=\"http://acmebread.com/bread/rye\">Acme Bread's New York Rye\u003c/a>? After all, if the kitchen's going to all the trouble to make the Fridays-only tuna salad from super-scratch, using seared fresh albacore bound with house-made mayonnaise loaded with dill, red onions and celery, it should be embraced by bread that's worthy. \u003c/p>\n\u003cfigure id=\"attachment_59596\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/chickenliver500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/chickenliver500-290x217.jpg\" alt=\"Chopped Chicken Liver, Toast and Pickled Baby Fennel\" width=\"290\" height=\"217\" class=\"size-medium wp-image-59596\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chopped Chicken Liver, Toast and Pickled Baby Fennel\u003c/figcaption>\u003c/figure>\n\u003cp>The bread is certainly better toasted, when small squares serve as a delivery vehicle for a jar of satisfyingly dense chopped chicken-liver spread, paired with surprisingly elegant wisps of pickled baby fennel. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Since the open kitchen at the back of the restaurant has only a small flattop grill, making toasted sandwiches by the hundreds isn't an option; so far, the only hot sandwiches are the daily grilled cheese along with Wednesday's Rachel, which Siegel describes as a sister to the Reuben, made with pastrami, cole slaw, and Swiss. \u003c/p>\n\u003cfigure id=\"attachment_59587\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/kitchen1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/kitchen1000.jpg\" alt=\"Open Kitchen at Shorty Goldstein's \" width=\"1000\" height=\"750\" class=\"size-full wp-image-59587\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Open Kitchen at Shorty Goldstein's\u003c/figcaption>\u003c/figure>\n\u003cp>There's a very nice looking bowl of chicken soup with matzoh balls, although we were still having too much of a matzoh hangover from the past 8 days of Passover to try it. And while Shorty's is no \u003ca href=\"http://gracias-madre.com/\">Gracias Madre\u003c/a>, there is a daily vegetarian soup (potato-green garlic on a recent visit), the aforementioned grilled cheese and veggie sandwich, a well-stocked farmer's market salad (recently, baby lettuces, artichoke, avocado and \u003ca href=\"http://www.cypressgrovechevre.com/our-cheese/aged-cheeses/midnight-moon.html#.UWElmDcTSx0\">Midnight Moon\u003c/a> gouda, in a raisin-molasses dressing) and a pickle plate (currently, some pleasantly crisp cauliflower, tender asparagus and regrettably mushy, over-vinegared beets). \u003c/p>\n\u003cp>But enough of that. How's the egg cream? An egg cream, I must point out to you kombucha-swilling West Coasters, contains neither eggs nor cream. Essentially, it's an ice cream soda with no ice cream, made with a few fingers of chocolate syrup (purists swear by Brooklyn-born \u003ca href=\"http://www.foxs-syrups.com/\">Fox's U-Bet\u003c/a>) and milk foamed into a frothy, bubbly drink by a powerful jet of seltzer. Seltzer that's released, properly, from a glass siphon bottle, not a soda gun or worse, a screw-top bottle of lazy sparkling water. A real egg cream needs a sting behind it, the bubbles crisp and sharp on your tongue; otherwise, you might as well be drinking \u003ca href=\"http://www.drinkyoo-hoo.com/\">Yoo-hoo\u003c/a>. So far, no one in the Bay Area gets it right, to my taste--they're always too flat, too rich, too chocolatey-sweet. \u003c/p>\n\u003cfigure id=\"attachment_59589\" class=\"wp-caption alignright\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/carameleggcream.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/carameleggcream-290x217.jpg\" alt=\"Salted Caramel Egg Cream\" width=\"290\" height=\"217\" class=\"size-medium wp-image-59589\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Salted Caramel Egg Cream\u003c/figcaption>\u003c/figure>\n\u003cp>Shorty's is getting close, although by my lights, their seltzer, even though it comes correctly out of a siphon, isn't quite powerfully fizzy enough. During opening week, the egg cream was an eyebrow-raising $5, making the comparison to \u003ca href=\"http://www.youtube.com/watch?v=zoJAc_aSM7E\">Pulp Fiction's $5 milkshake\u003c/a> inevitable. (It's since been dropped to $4.) But Siegel makes up for any lack of bubbles by offering seasonal flavors to go with the typical chocolate and vanilla. Right now, there's strawberry, made from a jammy concoction of fresh berries from \u003ca href=\"https://twitter.com/Yerenafarms\">Yerena Farms\u003c/a> sweetened with agave syrup, and the pretty spectacular salted caramel, which is just as good as you'd think. Take that, New York!\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/SGFIDI\">Shorty Goldstein's\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/SGoldsteins\">@SGoldsteins\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/6WlZm\">Map\u003c/a>\u003cbr>\n126 Sutter St\u003cbr>\nSan Francisco, CA 94104\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 986-2676\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Mon-Fri 8am-4pm \u003c/p>\n\n",
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"excerpt": "Salted caramel egg creams? Fresh albacore tuna salad? Michael Siegel, formerly a chef at Betelnut, gets back to his roots, San Francisco-style, at his new FiDi deli, Shorty Goldstein's. Stephanie Rosenbaum reports back on a pair of recent visits.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Now that you've all broken your week of unleavened, unfermented Passover eating with pizza and beer, it's time to jump back on the pastrami-sandwich bandwagon with a trip to San Francisco's newest Jewish-style deli, \u003ca href=\"http://www.shortygoldsteins.com\">Shorty Goldstein's\u003c/a>.\u003c/p>\n\u003cfigure id=\"attachment_59581\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/michael1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/michael1000.jpg\" alt=\"Owner of Shorty Goldstein's, Michael Siegel\" width=\"1000\" height=\"750\" class=\"size-full wp-image-59581\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Michael Siegel, owner of Shorty Goldstein's\u003c/figcaption>\u003c/figure>\n\u003cp>First, the name. Wince-worthy as it seemed on first hearing, owner Michael Siegel came by it honestly: Shorty was the nickname of his great-grandmother, Pauline Goldstein, and no Jewish deli-meister can hope for success without paying hommage to his \u003cem>bubbe.\u003c/em> Born in Tucson, Arizona, Siegel, who worked as a chef de cuisine at Betelnut for 5 years before jumping into restaurant ownership this year, grew up on the Jewish comfort food made by his Philadelphia and New York-bred relatives. Every year, \"Shorty\" would come visit for a month, enlisting the young Michael as her helper in rolling and stuffing the dozens of potato knishes she'd make for the family. Afterwards, Siegel's grandmother would dole them out, one at a time, making them last. \u003c/p>\n\u003cp>Throughout his culinary career, through training in French, Mediterranean, and Asian cuisines, Siegel kept returning, in his mind, to the familiar briskets, latkes, and stuffed cabbages of his youth. And now, here they are, only done with a San Francisco spin, so that the cauliflower and beets are pickled in-house, the chopped chicken livers are packed in jam jars, and the rugulach are filled with apples and cardamom or strawberries and black pepper. (The small, fluffy knishes, however, are true to their originals.) So far, it's working: open for breakfast and lunch weekdays only in the Financial District, Shorty's has been enviably busy since its opening day. \u003c/p>\n\u003cfigure id=\"attachment_59594\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/frontcounter1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/frontcounter1000.jpg\" alt=\"Front counter at Shorty Goldstein's\" width=\"1000\" height=\"750\" class=\"size-full wp-image-59594\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Front counter at Shorty Goldstein's\u003c/figcaption>\u003c/figure>\n\u003cp>During the first week, the line of suits and skirts-and-heels stretched back past the door by the dozens. Always curious about the next new thing--and never one to turn down the chance of tasty pastrami without the need for a plane ticket to New York or LA--we grabbed a counterside seat next to two nice ladies of a certain age. They were the kind who, in my New Jersey youth, would have been ace \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/10/26/grandmas-rugelach/\">rugelach\u003c/a> bakers active in the synagogue sisterhood. Here, they were enjoying a corned beef sandwich and a tongue sandwich (a Thursday-only special), respectively. This being San Francisco, there's just no way to relate their enthusiasm for the tongue sandwich without it sounding irredeemably but unintentionally dirty, so I won't try, but suffice it say, it was a nice tongue sandwich, very much appreciated.\u003c/p>\n\u003cp>Although there's room for tables in the wood-floored, chalkboard-walled room, seats are limited to metal stools ranged along narrow counters clinging to the edges of the exposed brick walls. Despite friendly servers and pleasant amenities--cutlery with a nice heft to it, a tall glass dispenser of spa-like cucumber-mint water--the setup that doesn't encourage lingering, or ordering more than can fit in a single-plate line in front of you. \u003c/p>\n\u003cfigure id=\"attachment_59585\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/chocolateeggcream-cornedbeef600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/chocolateeggcream-cornedbeef600.jpg\" alt=\"Chocolate egg cream and Corned Beef sandwich\" width=\"400\" class=\"size-full wp-image-59585\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chocolate egg cream and Corned Beef sandwich\u003c/figcaption>\u003c/figure>\n\u003cp>According to Siegel, their house-cured pastrami is their top seller, outselling even the popular corned beef two to one. And, like the corned beef, it's some good stuff, flavorful and moist, maybe cut a little too thick, not quite as magically spicy/fatty/umami-fantastic as \u003ca href=\"http://www.wisesonsdeli.com\">Wise Sons'\u003c/a>, but still an excellent reason to leave your desk. (They'll also double the meat, should you need the full mouth-stretching, Carnegie-Deli experience.) If only the bread were better. This beige, fluffy stuff hardly tastes of rye, and there's not a caraway seed in sight. Why not \u003ca href=\"http://www.semifreddis.com/products\">Semifreddi's Odessa Rye\u003c/a>, or \u003ca href=\"http://acmebread.com/bread/rye\">Acme Bread's New York Rye\u003c/a>? After all, if the kitchen's going to all the trouble to make the Fridays-only tuna salad from super-scratch, using seared fresh albacore bound with house-made mayonnaise loaded with dill, red onions and celery, it should be embraced by bread that's worthy. \u003c/p>\n\u003cfigure id=\"attachment_59596\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/chickenliver500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/chickenliver500-290x217.jpg\" alt=\"Chopped Chicken Liver, Toast and Pickled Baby Fennel\" width=\"290\" height=\"217\" class=\"size-medium wp-image-59596\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chopped Chicken Liver, Toast and Pickled Baby Fennel\u003c/figcaption>\u003c/figure>\n\u003cp>The bread is certainly better toasted, when small squares serve as a delivery vehicle for a jar of satisfyingly dense chopped chicken-liver spread, paired with surprisingly elegant wisps of pickled baby fennel. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Since the open kitchen at the back of the restaurant has only a small flattop grill, making toasted sandwiches by the hundreds isn't an option; so far, the only hot sandwiches are the daily grilled cheese along with Wednesday's Rachel, which Siegel describes as a sister to the Reuben, made with pastrami, cole slaw, and Swiss. \u003c/p>\n\u003cfigure id=\"attachment_59587\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/kitchen1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/kitchen1000.jpg\" alt=\"Open Kitchen at Shorty Goldstein's \" width=\"1000\" height=\"750\" class=\"size-full wp-image-59587\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Open Kitchen at Shorty Goldstein's\u003c/figcaption>\u003c/figure>\n\u003cp>There's a very nice looking bowl of chicken soup with matzoh balls, although we were still having too much of a matzoh hangover from the past 8 days of Passover to try it. And while Shorty's is no \u003ca href=\"http://gracias-madre.com/\">Gracias Madre\u003c/a>, there is a daily vegetarian soup (potato-green garlic on a recent visit), the aforementioned grilled cheese and veggie sandwich, a well-stocked farmer's market salad (recently, baby lettuces, artichoke, avocado and \u003ca href=\"http://www.cypressgrovechevre.com/our-cheese/aged-cheeses/midnight-moon.html#.UWElmDcTSx0\">Midnight Moon\u003c/a> gouda, in a raisin-molasses dressing) and a pickle plate (currently, some pleasantly crisp cauliflower, tender asparagus and regrettably mushy, over-vinegared beets). \u003c/p>\n\u003cp>But enough of that. How's the egg cream? An egg cream, I must point out to you kombucha-swilling West Coasters, contains neither eggs nor cream. Essentially, it's an ice cream soda with no ice cream, made with a few fingers of chocolate syrup (purists swear by Brooklyn-born \u003ca href=\"http://www.foxs-syrups.com/\">Fox's U-Bet\u003c/a>) and milk foamed into a frothy, bubbly drink by a powerful jet of seltzer. Seltzer that's released, properly, from a glass siphon bottle, not a soda gun or worse, a screw-top bottle of lazy sparkling water. A real egg cream needs a sting behind it, the bubbles crisp and sharp on your tongue; otherwise, you might as well be drinking \u003ca href=\"http://www.drinkyoo-hoo.com/\">Yoo-hoo\u003c/a>. So far, no one in the Bay Area gets it right, to my taste--they're always too flat, too rich, too chocolatey-sweet. \u003c/p>\n\u003cfigure id=\"attachment_59589\" class=\"wp-caption alignright\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/carameleggcream.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/carameleggcream-290x217.jpg\" alt=\"Salted Caramel Egg Cream\" width=\"290\" height=\"217\" class=\"size-medium wp-image-59589\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Salted Caramel Egg Cream\u003c/figcaption>\u003c/figure>\n\u003cp>Shorty's is getting close, although by my lights, their seltzer, even though it comes correctly out of a siphon, isn't quite powerfully fizzy enough. During opening week, the egg cream was an eyebrow-raising $5, making the comparison to \u003ca href=\"http://www.youtube.com/watch?v=zoJAc_aSM7E\">Pulp Fiction's $5 milkshake\u003c/a> inevitable. (It's since been dropped to $4.) But Siegel makes up for any lack of bubbles by offering seasonal flavors to go with the typical chocolate and vanilla. Right now, there's strawberry, made from a jammy concoction of fresh berries from \u003ca href=\"https://twitter.com/Yerenafarms\">Yerena Farms\u003c/a> sweetened with agave syrup, and the pretty spectacular salted caramel, which is just as good as you'd think. Take that, New York!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"http://www.facebook.com/SGFIDI\">Shorty Goldstein's\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/SGoldsteins\">@SGoldsteins\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/6WlZm\">Map\u003c/a>\u003cbr>\n126 Sutter St\u003cbr>\nSan Francisco, CA 94104\u003cbr>\n\u003cstrong>Phone:\u003c/strong> (415) 986-2676\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Mon-Fri 8am-4pm \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "NYC's Fast-Food Workers Strike, Demand 'Living Wages'",
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"content": "\u003cfigure id=\"attachment_59535\" class=\"wp-caption aligncenter\" style=\"max-width: 624px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/fastfoodforward.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/fastfoodforward.jpg\" alt=\"Demonstrators from the Fast Food Forward rally protest Thursday outside a Wendy's restaurant in New York City. Photo: Mary Altaffer/AP\" width=\"624\" height=\"467\" class=\"size-full wp-image-59535\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Demonstrators from the Fast Food Forward rally protest Thursday outside a Wendy's restaurant in New York City.\u003cbr> Photo: Mary Altaffer/AP\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/04/176260454/nycs-fast-food-workers-strike-demand-living-wages\">All Things Considered\u003c/a>\u003cbr>\n [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2013/04/20130404_atc_16.mp3\"] \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/159989569/joel-rose\">Joel Rose\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/04/176260454/nycs-fast-food-workers-strike-demand-living-wages\">The Salt at NPR Food\u003c/a> (4/4/13)\u003c/p>\n\u003cp>Fast-food restaurants were a little bit slower Thursday in New York City. Hundreds of workers staged a one-day strike in what organizers are calling the biggest job action ever in that industry. It's a growing segment of the economy, but workers complain that fast-food jobs don't pay enough to survive in New York City.\u003c/p>\n\u003cp>The current \u003ca href=\"http://www.labor.state.ny.us/workerprotection/laborstandards/workprot/minwage.shtm\">minimum wage\u003c/a> in New York is $7.25. That's what many fast-food workers in the city earn, including Joseph Barrera, who works at a KFC restaurant in Brooklyn. He thinks fast-food companies can afford to treat their employees better.\u003c/p>\n\u003cp>\"We help them earn those billions of dollars that give them the lifestyle that the CEOs get. They earn million-dollar paychecks, so why can't they give us something that we can live on?\" says Barrera.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This is the \u003ca href=\"http://www.npr.org/2012/11/30/166217423/n-y-fast-food-workers-strike-for-better-wages\">second time\u003c/a> workers at fast-food restaurants around the city have walked off the job in the past six months.\u003c/p>\n\u003cp>Jonathan Westin is a campaign manager for \u003ca href=\"http://www.fastfoodforward.org/en/\">Fast Food Forward\u003c/a>, the group that organized both strikes. It's calling for fast food restaurants to pay a so-called living wage of $15 an hour.\u003c/p>\n\u003cp>\"It's not teenagers working after-school jobs,\" says Westin. \"It's adults with families that are trying to take care of their kids and can't put food on the table. They can work here for 10, 15 years and still be making the same wages as when they started.\"\u003c/p>\n\u003cp>Shenise Hendricks and Lourdy Eferance have both worked at a Wendy's restaurant in Brooklyn for four years. Hendricks is paid $8 an hour and Eferance is paid $7.50 an hour. They say that it's a struggle to live in New York on this salary.\u003c/p>\n\u003cp>And Wendy's isn't an easy place to work, says Hendricks. For example, if she tries to call in sick to work, she gets written up.\u003c/p>\n\u003cp>Wendy's declined to comment for this story. In fact, none of the fast-food companies we called wanted to be interviewed.\u003c/p>\n\u003cp>In a statement, a spokesman for Burger King says the company has provided \"an entry point into the work-force for millions of Americans,\" including many who went on to be franchise owners.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.restaurant.org/\">National Restaurant Association\u003c/a> says the industry provides more than 13 million jobs — jobs that could be jeopardized if the minimum wage goes up. In a statement, the association says the industry is \"one of the best paths to achieving the American Dream.\"\u003c/p>\n\u003cp>But that dream remains out of reach for people like Gregory Renoso, who makes minimum wage as a deliveryman for Domino's Pizza. \"People like me, we don't have education to get a better job,\" says Renoso. \"We have to do the fast-food industry. But the fast-food industry [doesn't] pay.\"\u003c/p>\n\u003cp>According to strike organizer Westin, the fast-food industry is one of the few sectors of the economy that are growing quickly. Tens of thousands of fast-food workers are employed in New York alone.\u003c/p>\n\u003cp>\"Folks can't just move on to other jobs,\" says Westin. \"If they could, they probably would have, because the conditions are so bad. The problem is, these are the jobs that are out there. There's really nowhere to go.\" And while corporations are recovering, the working class is not, he adds.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>New York's minimum wage is already set to rise to $9 an hour over the next three years. But according to Westin, that change will be too little, too late for many of those who are striking today.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/159989569/joel-rose\">Joel Rose\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/04/176260454/nycs-fast-food-workers-strike-demand-living-wages\">The Salt at NPR Food\u003c/a> (4/4/13)\u003c/p>\n\u003cp>Fast-food restaurants were a little bit slower Thursday in New York City. Hundreds of workers staged a one-day strike in what organizers are calling the biggest job action ever in that industry. It's a growing segment of the economy, but workers complain that fast-food jobs don't pay enough to survive in New York City.\u003c/p>\n\u003cp>The current \u003ca href=\"http://www.labor.state.ny.us/workerprotection/laborstandards/workprot/minwage.shtm\">minimum wage\u003c/a> in New York is $7.25. That's what many fast-food workers in the city earn, including Joseph Barrera, who works at a KFC restaurant in Brooklyn. He thinks fast-food companies can afford to treat their employees better.\u003c/p>\n\u003cp>\"We help them earn those billions of dollars that give them the lifestyle that the CEOs get. They earn million-dollar paychecks, so why can't they give us something that we can live on?\" says Barrera.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This is the \u003ca href=\"http://www.npr.org/2012/11/30/166217423/n-y-fast-food-workers-strike-for-better-wages\">second time\u003c/a> workers at fast-food restaurants around the city have walked off the job in the past six months.\u003c/p>\n\u003cp>Jonathan Westin is a campaign manager for \u003ca href=\"http://www.fastfoodforward.org/en/\">Fast Food Forward\u003c/a>, the group that organized both strikes. It's calling for fast food restaurants to pay a so-called living wage of $15 an hour.\u003c/p>\n\u003cp>\"It's not teenagers working after-school jobs,\" says Westin. \"It's adults with families that are trying to take care of their kids and can't put food on the table. They can work here for 10, 15 years and still be making the same wages as when they started.\"\u003c/p>\n\u003cp>Shenise Hendricks and Lourdy Eferance have both worked at a Wendy's restaurant in Brooklyn for four years. Hendricks is paid $8 an hour and Eferance is paid $7.50 an hour. They say that it's a struggle to live in New York on this salary.\u003c/p>\n\u003cp>And Wendy's isn't an easy place to work, says Hendricks. For example, if she tries to call in sick to work, she gets written up.\u003c/p>\n\u003cp>Wendy's declined to comment for this story. In fact, none of the fast-food companies we called wanted to be interviewed.\u003c/p>\n\u003cp>In a statement, a spokesman for Burger King says the company has provided \"an entry point into the work-force for millions of Americans,\" including many who went on to be franchise owners.\u003c/p>\n\u003cp>The \u003ca href=\"http://www.restaurant.org/\">National Restaurant Association\u003c/a> says the industry provides more than 13 million jobs — jobs that could be jeopardized if the minimum wage goes up. In a statement, the association says the industry is \"one of the best paths to achieving the American Dream.\"\u003c/p>\n\u003cp>But that dream remains out of reach for people like Gregory Renoso, who makes minimum wage as a deliveryman for Domino's Pizza. \"People like me, we don't have education to get a better job,\" says Renoso. \"We have to do the fast-food industry. But the fast-food industry [doesn't] pay.\"\u003c/p>\n\u003cp>According to strike organizer Westin, the fast-food industry is one of the few sectors of the economy that are growing quickly. Tens of thousands of fast-food workers are employed in New York alone.\u003c/p>\n\u003cp>\"Folks can't just move on to other jobs,\" says Westin. \"If they could, they probably would have, because the conditions are so bad. The problem is, these are the jobs that are out there. There's really nowhere to go.\" And while corporations are recovering, the working class is not, he adds.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>New York's minimum wage is already set to rise to $9 an hour over the next three years. But according to Westin, that change will be too little, too late for many of those who are striking today.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Culinary Women, In Their Own Words",
"title": "Culinary Women, In Their Own Words",
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"content": "\u003cp>In cooking school classes a decade ago in San Francisco, the classes were equally split by gender. Our instructors had decades more cooking time than us, and tended to have more men in the top leadership chef positions. More recently, the men often still nab more \u003ca href=\"http://www.jamesbeard.org/awards\">awards\u003c/a> and titles like Executive Chef. The advent of pop-up restaurants and organizations like \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a> serve up more opportunities for women who want to work with food. \u003c/p>\n\u003cp>My editor and I wondered what it is like to be a woman in the culinary field \u003cem>right now\u003c/em>. I talked to three Bay Area women: \u003cstrong>Elvia Buendia\u003c/strong> of the newly opened \u003ca href=\"http://www.lalunacupcakes.com/\">La Luna Cupcakes\u003c/a>, \u003ca href=\"http://www.prospectsf.com/\">Prospect Restaurant\u003c/a> Chef and Partner \u003cstrong>Pam Mazzola\u003c/strong>, and \u003ca href=\"http://www.strongtablesf.com/\">Strong Table\u003c/a> Owner \u003cstrong>Fontaine McFadden\u003c/strong>. I asked them about their own personal growth as a woman in the food industry, their experiences being female in the culinary profession, whether or not they have female mentors, the \"state of women\" in culinary arts, and what it is like to work with other women in the food industry. Their comments have been edited for length and clarity. Here are their thoughts, in their own words: \u003c/p>\n\u003cfigure id=\"attachment_59461\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/LaCocina600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/LaCocina600.jpg\" alt=\"Elvia Buendia. Photo courtesy of Eric Wolfinger \" width=\"400\" class=\"size-full wp-image-59461\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Elvia Buendia. Photo courtesy of Eric Wolfinger\u003c/figcaption>\u003c/figure>\n\u003cblockquote>\u003cp>As a woman, I have received so much support from local organizations like CEO Women, a nonprofit based in Oakland that no longer exists, and \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a>, the incubator program based in San Francisco. Both programs target and assist entrepreneur women, like myself, to succeed in the world of business. Before participating in CEO Women, I had no idea how to do a business plan, in fact I did not even know what that was or its importance! \u003c/p>\n\u003cp>My passion for pastries and baking pushed me to pursue my dream in opening my own cupcake shop despite physical struggles such as English as my second language, finances, and even social discouragement. In fact, many people constantly asked me, \"how are you going to open a business if you don't even speak English?\" And I always told them, \"I'm going to sell my cupcakes, not my English skills.\"\u003c/p>\n\u003cp>Being a woman has been a blessing and has encouraged me to push myself for my own well-being as well as for the well-being of my family. I wanted to inspire my children, now 15 and 21, to reach for their dreams no matter how many struggles they faced to meet their goals. I think so far I'm doing well with constant support from programs such as La Cocina. \u003c/p>\n\u003cp>La Cocina has been a huge help and I admire the women that have given me words of wisdom regarding food and business, among those included are \u003ca href=\"http://www.lacocinasf.org/programsmanager/\">Leticia Landa\u003c/a>, \u003ca href=\"https://twitter.com/carolamulero\">Carola Mulero\u003c/a>, and \u003ca href=\"http://www.lacocinasf.org/development-associate-daniella-sawaya/\">Daniella Sawaya\u003c/a>. Without their help, support, and words of wisdom, I do not know where I would be. \u003c/p>\n\u003cp>Overall, my culinary experience is related to the pleasure I receive when I see people eating and enjoying my cupcakes. I am truly honored to contribute to the culinary and baking world, as I bring a mixture of different flavors from my own cultural background and I look forward to continue my professional development as a baking chef in the field.\u003c/p>\n\u003c/blockquote>\n\u003cfigure id=\"attachment_59462\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Pam-Mazzola_Jeannie-OConnor1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Pam-Mazzola_Jeannie-OConnor1000.jpg\" alt=\"Pam Mazzola. Photo courtesy of Jeannie O’Connor\" width=\"1000\" height=\"667\" class=\"size-full wp-image-59462\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pam Mazzola. Photo courtesy of Jeannie O’Connor\u003c/figcaption>\u003c/figure>\n\u003cblockquote>\u003cp>I started my career cooking at the Fairmont Hotel in a male-driven kitchen and quickly realized this was not the direction I wanted my career to go in. My entire cooking career has been at single-owner, female chef-directed restaurants. This has allowed me to be very focused in what I do. Having worked with a great partner and true collaborator (\u003ca href=\"http://www.boulevardrestaurant.com/#info-chef\">Nancy Oakes\u003c/a>) for the past 25 years has allowed me to achieve the success that I have. As in any solid relationship, Nancy and I have always shared in the responsibility of what we do together. We have common goals, a similar sensibility in food, and are like-minded in terms of desires for our careers as well as our lives outside of the restaurant. I raised three children while I was cooking at Boulevard, and I don’t think that would have been possible if I had not been working with someone who was sensitive to my family needs and with whom I shared a deep trust.\u003c/p>\n\u003cp>I’ve seen a marked growth in gender equality in the restaurant field. Female chefs share equal status with male chefs. The difference I see is that there is a natural camaraderie between women in this industry, and a real sense of shared responsibility between women who work together.\n\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_59459\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Fontaine_StrongTable-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Fontaine_StrongTable-final.jpg\" alt=\"Fontaine McFadden. Photo courtesy of Fontaine McFadden\" width=\"500\" height=\"500\" class=\"size-full wp-image-59459\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fontaine McFadden. Photo courtesy of Fontaine McFadden\u003c/figcaption>\u003c/figure>\n\u003cblockquote>\u003cp>My experience in the culinary world started with my first job out of college working the front of the house at an Italian restaurant on Nantucket Island. I then worked as a florist for years, had a brief and uninspiring job in marketing, dabbled in sustainable building and did some personal organization before finding my way back to food when I enrolled in culinary school. I lucked out with my externship turned job at \u003ca href=\"http://www.handsongourmet.com/\">Hands On Gourmet\u003c/a> where I worked between the kitchen and the office as the Director of Operations for two and a half years. In November of last year I left to start my own business and am now reveling in that best/worst decision ever. I run a prepared Paleo meal service available for pick up out of local Crossfit gyms. It's been crazy and amazing and I have a long way to go, but I'm excited to take on the hard work ahead. \u003c/p>\n\u003cp>To get at the very broad question of what it's like to be a woman in the culinary field I would have to rewind a bit and start with what it was like to grow up with my Dad and big brothers. I have been wholly shaped by them and can't really separate out my experience in the workforce as a woman without first pointing to them. \u003c/p>\n\u003cp>I grew up on an organic farm in Mendocino county and my Dad put me to work, treating me as an equal to my brothers. We all drove tractors, we all did carpentry, we all got up at 5 a.m. and worked in the vineyards until it was too hot to be out in the sun. I built fences, I branded cattle, I installed solar panels and I even did some time in the office. My Dad did an incredible job of instilling a strong work ethic in us all, regardless of the fact they were boys and I was the little girl. And it was the same story with school and sports and social activities; we were all held to an equal standard of excellence. Growing up working, playing and competing with my brothers prepared me to jump into a world dominate by men in charge and taught me how to thrive in that environment. I've been really lucky in that way. My life has not been shaped by discouraging moments or impossible obstacles attributed to my sex alone. I have always seen my abilities and inabilities to be based around who I am as a person and don't believe that something is possible or impossible just because I am a woman. \u003c/p>\n\u003cp>Having said that, I realize that this is not the norm and the fight for equal rights among the sexes is not over (what fight against inequity is truly over?). I have encountered plenty of situations where my own view of gender equality is definitely not shared. In those instances I use that ignorance to fuel my motivation beyond what is inherent in me. Maybe by throwing back dirty kitchen talk, or changing a tire in a dress... whatever it is, I like to mess with gender-based assumptions. And in brandishing this viewpoint I have found that I generally end up working harder than I might otherwise, thus becoming more successful and proving my point all the more. \u003c/p>\n\u003cp>Obviously, there are many avenues to explore within this broad topic of women in the workplace. One of the more interesting and applicable ones for me, is the struggle for balance between masculine and feminine. I believe that chivalry is not dead. I love having doors opened for me, but I also want to be taken seriously in my career and respected as a member of my community. Luckily, these are not mutually exclusive. As I've gotten older I have found a better balance between my more overt tomboy tendencies and my girly-girl attributes (of which there are many). I used to think that it was one or the other but thankfully I am finding ways for those two to coexist. For me, the most important thing is that I act in a way that is indicative of how I want to be treated. That is all I can control and if I do my best in that area then I'm feelin' good.\n\u003c/p>\u003c/blockquote>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n",
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"excerpt": "What is it like to be a woman in the culinary field today? Mary Ladd interviews Elvia Buendia, Pam Mazzola and Fontaine McFadden. They share their personal stories regarding the role gender has played in their career development.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>In cooking school classes a decade ago in San Francisco, the classes were equally split by gender. Our instructors had decades more cooking time than us, and tended to have more men in the top leadership chef positions. More recently, the men often still nab more \u003ca href=\"http://www.jamesbeard.org/awards\">awards\u003c/a> and titles like Executive Chef. The advent of pop-up restaurants and organizations like \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a> serve up more opportunities for women who want to work with food. \u003c/p>\n\u003cp>My editor and I wondered what it is like to be a woman in the culinary field \u003cem>right now\u003c/em>. I talked to three Bay Area women: \u003cstrong>Elvia Buendia\u003c/strong> of the newly opened \u003ca href=\"http://www.lalunacupcakes.com/\">La Luna Cupcakes\u003c/a>, \u003ca href=\"http://www.prospectsf.com/\">Prospect Restaurant\u003c/a> Chef and Partner \u003cstrong>Pam Mazzola\u003c/strong>, and \u003ca href=\"http://www.strongtablesf.com/\">Strong Table\u003c/a> Owner \u003cstrong>Fontaine McFadden\u003c/strong>. I asked them about their own personal growth as a woman in the food industry, their experiences being female in the culinary profession, whether or not they have female mentors, the \"state of women\" in culinary arts, and what it is like to work with other women in the food industry. Their comments have been edited for length and clarity. Here are their thoughts, in their own words: \u003c/p>\n\u003cfigure id=\"attachment_59461\" class=\"wp-caption aligncenter\" style=\"max-width: 400px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/LaCocina600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/LaCocina600.jpg\" alt=\"Elvia Buendia. Photo courtesy of Eric Wolfinger \" width=\"400\" class=\"size-full wp-image-59461\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Elvia Buendia. Photo courtesy of Eric Wolfinger\u003c/figcaption>\u003c/figure>\n\u003cblockquote>\u003cp>As a woman, I have received so much support from local organizations like CEO Women, a nonprofit based in Oakland that no longer exists, and \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a>, the incubator program based in San Francisco. Both programs target and assist entrepreneur women, like myself, to succeed in the world of business. Before participating in CEO Women, I had no idea how to do a business plan, in fact I did not even know what that was or its importance! \u003c/p>\n\u003cp>My passion for pastries and baking pushed me to pursue my dream in opening my own cupcake shop despite physical struggles such as English as my second language, finances, and even social discouragement. In fact, many people constantly asked me, \"how are you going to open a business if you don't even speak English?\" And I always told them, \"I'm going to sell my cupcakes, not my English skills.\"\u003c/p>\n\u003cp>Being a woman has been a blessing and has encouraged me to push myself for my own well-being as well as for the well-being of my family. I wanted to inspire my children, now 15 and 21, to reach for their dreams no matter how many struggles they faced to meet their goals. I think so far I'm doing well with constant support from programs such as La Cocina. \u003c/p>\n\u003cp>La Cocina has been a huge help and I admire the women that have given me words of wisdom regarding food and business, among those included are \u003ca href=\"http://www.lacocinasf.org/programsmanager/\">Leticia Landa\u003c/a>, \u003ca href=\"https://twitter.com/carolamulero\">Carola Mulero\u003c/a>, and \u003ca href=\"http://www.lacocinasf.org/development-associate-daniella-sawaya/\">Daniella Sawaya\u003c/a>. Without their help, support, and words of wisdom, I do not know where I would be. \u003c/p>\n\u003cp>Overall, my culinary experience is related to the pleasure I receive when I see people eating and enjoying my cupcakes. I am truly honored to contribute to the culinary and baking world, as I bring a mixture of different flavors from my own cultural background and I look forward to continue my professional development as a baking chef in the field.\u003c/p>\n\u003c/blockquote>\n\u003cfigure id=\"attachment_59462\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Pam-Mazzola_Jeannie-OConnor1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Pam-Mazzola_Jeannie-OConnor1000.jpg\" alt=\"Pam Mazzola. Photo courtesy of Jeannie O’Connor\" width=\"1000\" height=\"667\" class=\"size-full wp-image-59462\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pam Mazzola. Photo courtesy of Jeannie O’Connor\u003c/figcaption>\u003c/figure>\n\u003cblockquote>\u003cp>I started my career cooking at the Fairmont Hotel in a male-driven kitchen and quickly realized this was not the direction I wanted my career to go in. My entire cooking career has been at single-owner, female chef-directed restaurants. This has allowed me to be very focused in what I do. Having worked with a great partner and true collaborator (\u003ca href=\"http://www.boulevardrestaurant.com/#info-chef\">Nancy Oakes\u003c/a>) for the past 25 years has allowed me to achieve the success that I have. As in any solid relationship, Nancy and I have always shared in the responsibility of what we do together. We have common goals, a similar sensibility in food, and are like-minded in terms of desires for our careers as well as our lives outside of the restaurant. I raised three children while I was cooking at Boulevard, and I don’t think that would have been possible if I had not been working with someone who was sensitive to my family needs and with whom I shared a deep trust.\u003c/p>\n\u003cp>I’ve seen a marked growth in gender equality in the restaurant field. Female chefs share equal status with male chefs. The difference I see is that there is a natural camaraderie between women in this industry, and a real sense of shared responsibility between women who work together.\n\u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_59459\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Fontaine_StrongTable-final.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/04/Fontaine_StrongTable-final.jpg\" alt=\"Fontaine McFadden. Photo courtesy of Fontaine McFadden\" width=\"500\" height=\"500\" class=\"size-full wp-image-59459\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Fontaine McFadden. Photo courtesy of Fontaine McFadden\u003c/figcaption>\u003c/figure>\n\u003cblockquote>\u003cp>My experience in the culinary world started with my first job out of college working the front of the house at an Italian restaurant on Nantucket Island. I then worked as a florist for years, had a brief and uninspiring job in marketing, dabbled in sustainable building and did some personal organization before finding my way back to food when I enrolled in culinary school. I lucked out with my externship turned job at \u003ca href=\"http://www.handsongourmet.com/\">Hands On Gourmet\u003c/a> where I worked between the kitchen and the office as the Director of Operations for two and a half years. In November of last year I left to start my own business and am now reveling in that best/worst decision ever. I run a prepared Paleo meal service available for pick up out of local Crossfit gyms. It's been crazy and amazing and I have a long way to go, but I'm excited to take on the hard work ahead. \u003c/p>\n\u003cp>To get at the very broad question of what it's like to be a woman in the culinary field I would have to rewind a bit and start with what it was like to grow up with my Dad and big brothers. I have been wholly shaped by them and can't really separate out my experience in the workforce as a woman without first pointing to them. \u003c/p>\n\u003cp>I grew up on an organic farm in Mendocino county and my Dad put me to work, treating me as an equal to my brothers. We all drove tractors, we all did carpentry, we all got up at 5 a.m. and worked in the vineyards until it was too hot to be out in the sun. I built fences, I branded cattle, I installed solar panels and I even did some time in the office. My Dad did an incredible job of instilling a strong work ethic in us all, regardless of the fact they were boys and I was the little girl. And it was the same story with school and sports and social activities; we were all held to an equal standard of excellence. Growing up working, playing and competing with my brothers prepared me to jump into a world dominate by men in charge and taught me how to thrive in that environment. I've been really lucky in that way. My life has not been shaped by discouraging moments or impossible obstacles attributed to my sex alone. I have always seen my abilities and inabilities to be based around who I am as a person and don't believe that something is possible or impossible just because I am a woman. \u003c/p>\n\u003cp>Having said that, I realize that this is not the norm and the fight for equal rights among the sexes is not over (what fight against inequity is truly over?). I have encountered plenty of situations where my own view of gender equality is definitely not shared. In those instances I use that ignorance to fuel my motivation beyond what is inherent in me. Maybe by throwing back dirty kitchen talk, or changing a tire in a dress... whatever it is, I like to mess with gender-based assumptions. And in brandishing this viewpoint I have found that I generally end up working harder than I might otherwise, thus becoming more successful and proving my point all the more. \u003c/p>\n\u003cp>Obviously, there are many avenues to explore within this broad topic of women in the workplace. One of the more interesting and applicable ones for me, is the struggle for balance between masculine and feminine. I believe that chivalry is not dead. I love having doors opened for me, but I also want to be taken seriously in my career and respected as a member of my community. Luckily, these are not mutually exclusive. As I've gotten older I have found a better balance between my more overt tomboy tendencies and my girly-girl attributes (of which there are many). I used to think that it was one or the other but thankfully I am finding ways for those two to coexist. For me, the most important thing is that I act in a way that is indicative of how I want to be treated. That is all I can control and if I do my best in that area then I'm feelin' good.\n\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Chef Dennis Leary: One New Farm, Two New Restaurants",
"title": "Chef Dennis Leary: One New Farm, Two New Restaurants",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_58868\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Dennis-Leary-with-Staff1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Dennis-Leary-with-Staff1000.jpg\" alt=\"Dennis Leary with Staff. Photo: Mary Ladd\" width=\"1000\" height=\"750\" class=\"size-full wp-image-58868\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Juliana Calderon, Dennis Leary and Luis Euan\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Great eats alert:\u003c/strong> in the very near future, Dennis Leary will open two new spots--Cafe Terminus and a to-be-named bar at the corner of Geary and Leavenworth in San Francisco. The chef has also added a 40-acre Capay Valley farm to his roster and is the chef-owner of spots that showcase culinary consistency (pulled pork with mustard cabbage sandwich on freshly baked bread, anyone?) with a deeply personal feel: from Canteen, to Golden West, The Sentinel and a bar, plus House of Shields. Leary’s goal of operating seven eateries is getting closer to becoming a reality—the name of his corporation is \u003ca href=\"http://en.wikipedia.org/wiki/Pleiades\">Pleiades\u003c/a>, which means “seven sisters” and is from Greek mythology. Leary presents as a focused and driven chef and is not one to use Twitter or other social media, although he lets his staff post menu updates since they are excited to do so. He appears to be succeeding without being trendy--an example being no TV or clock for a definite old school charm at House of Shields. He is exploring a \"100 Menus Project\" based upon the 1971 tome, \u003cem>\u003ca href=\"http://www.amazon.com/hundred-glories-cooking-Courtine-Translated/dp/B000VZIG3C\">The Hundred Glories of French Cuisine\u003c/a>\u003c/em> by Robert Courtine at Canteen. A \"100 Menus\" dinner costs \"around 50 bucks.\" His office is above the Sentinel and is lined with books and historical images. We caught up in person recently to find out more about his new spots and ideas on hospitality. His comments have been edited for length and clarity. \u003c/p>\n\u003cfigure id=\"attachment_58866\" class=\"wp-caption alignright\" style=\"max-width: 190px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Books600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Books600-190x190.jpg\" alt=\"Books in Chef Leary's office. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-58866\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Books in Chef Leary's office\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>As a chef and businessman, what would you like to be known for?\u003c/strong>\u003cbr>\n\u003cstrong>Leary:\u003c/strong> A lack of pretentiousness (laughs). Which in its way may be pretentious. I don’t know if a restaurant is a form of art. I have mixed feelings about consumption and it is a big generalization that I have to qualify. I won’t argue for empty storefronts but I’m concerned that bookstores are disappearing. Take public transportation, walk around or go to restaurant and you’ll find that people are on their iPads or phones. I have a restaurant stocked with books from my own collection and no one reads, or they rarely do. One of the great things I love is literature. I think I’m part of a dying species. In my way I want to maintain San Francisco bohemianism that is under threat. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Who are your mentors & how have you grown in this business?\u003c/strong>\u003cbr>\n\u003cstrong>Leary:\u003c/strong> My business mentors are \u003ca href=\"http://www.sangiacomo-vineyards.com/about/family\">Angelo Sangiacomo\u003c/a>, \u003ca href=\"http://en.wikipedia.org/wiki/Drew_Nieporent\">Drew Nieporent\u003c/a> and \u003ca href=\"http://chipconley.com/\">Chip Conley\u003c/a>. \u003ca href=\"http://www.linkedin.com/in/alainrondelli\">Alain Rondelli\u003c/a> is a great chef. Angelo and his wife called to congratulate me when I was first starting and I admire that he is self-made, 100 percent. After awhile in this industry, it has become just self-taught and self-directed for me. I don’t think my style is derivative. I have a lot of customers who trust what I do and get it. \u003c/p>\n\u003cp>I got a nice letter of congratulations from Thomas Keller. That was such a classy gesture and a cool thing for me to see ‘oh, he’s paying attention.’\u003c/p>\n\u003cp>Publicity upsets the balance. People come in with expectations. I built a restaurant with $50,000 and it’s next to a bathroom and dorm by the Academy of Art. I’m not using fancy china and there aren’t plush seats. Whatever money I make goes back into the restaurants. I’m using the most basic packaging and china, and keeping it as simple as possible. I want people to go in and enjoy themselves with a dining experience that harkens back to maternal child connections. Pretty much every meal we eat, that dynamic is at play and it is always present with just the very act of being served. However, you’re paying for it. That is a relationship that’s attractive to a lot of people and they want a clean transaction. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The service industry has exploded and people don’t make their lunch anymore. They go and get it. With my places, we want to provide sustenance and not get in the way. I love talking to people and feel like I have a real connection to my customers. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Tell us about your new places and farm in Capay Valley. \u003c/strong>\u003cbr>\n\u003cstrong>Leary:\u003c/strong> The two San Francisco deals are technically done and we’re applying for our liquor license for the bar. I haven’t spent more than 30 seconds in there but am interested in the bar from a design and hospitality standpoint. It’s a tiny place that will become small and beautiful. We’ll have some great cocktails. The area where the bar is still feels urban and interesting and getting the bar space was one of these six degrees of separation things: there’s a whole network of brokers and listing agents that you talk to all the time. Getting the spot has to do with the fact that basic politeness pays off and we made an offer that is attractive.\u003c/p>\n\u003cp>For Café Terminus, we’re dedicated to simple food and drinks, also with strong hospitality. People want their name remembered—I know I like places where the staff remembers me. There’s more competition in the Financial District now: get a sushi burrito, or visit the grilled cheese chain. But that doesn't matter. I’m more concerned in referencing culinary tradition in a way without being retro and nostalgic. When you’re trying to do old timey SF nostalgic shit, it doesn’t work. \u003c/p>\n\u003cp>I use knives and wooden spoons in my cooking style and don’t use a lot of fancy new techniques although I am certainly familiar with them. I’m just not interested and feel like food should not get in the way. I’m not selling an experience. What I want is a lively dining room with a convivial atmosphere and food to be delicious and well-prepared. It’s a business. I’m not trying to prove that I’m smart and it’s not a monument to myself.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/strawberries1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/strawberries1000-190x190.jpg\" alt=\"Organic Albion strawberries Photo courtesy Gauchito Hill Farm\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-58875\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/squash1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/squash1000-190x190.jpg\" alt='Heirloom winter squash \"Carnival\" Photo courtesy Gauchito Hill Farm' width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-58874\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/farm400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/farm400-190x190.jpg\" alt=\"Baby butter lettuce from the 2012 season Photo courtesy Gauchito Hill Farm\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-58881\">\u003c/a>\u003c/p>\n\u003cp>I have a 40-acre farm in Capay Valley called Gauchito Hill Farm. There’s a river through it and two farmers, Thea Rittenhouse and Andres Marega own and run their own business and are my tenants. Their business is expanding and this summer I will use some of their produce on my menus. I want to help them out to the extent that I can and not be in the way. They have lettuce and spring mixes, Asian greens, carrots, and herbs. In Capay Valley, there are people who have lived for generations up there. I appreciate that.\u003c/p>\n\u003cp>I will also start taking my restaurant compost up to the farm, and started training my staff on doing that. I’d rather use the compost myself than see it go to Recology.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What factors are at play with your culinary work in a small restaurant space like Canteen?\u003c/strong>\u003cbr>\n\u003cstrong>Leary:\u003c/strong> The economics of the Canteen space demand that the food be very simple. It is a business. No one goes into the restaurant business to make a living. You go into it because you enjoy it. I’m not some East Bay idealist and use organic everything and then fail. My food is dominated by necessity and I have to factor in, “What can I get that people will like?” \u003c/p>\n\u003cp>I’m not there to prove that I’m smart or forage or pickle my own things. Now there’s a whole legion of people doing that and when I did have the time I used to pickle, cure and butcher. Now it comes down to, “What’s a realistic use of my time?” \u003c/p>\n\u003cp>It’s just me and the sous chef working there and we want things to taste right and go out hot or cold, as they are meant to.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Your sandwiches are creative and have a popular following downtown. What are the bestseller sandwiches for the Sentinel and Golden West?\u003c/strong>\u003cbr>\n\u003cstrong>Leary:\u003c/strong> At Golden West, it’s the short rib sandwich. Corned beef is the best seller at the Sentinel. I rarely eat anything when I’m at the Sentinel. I just pick and choose bites of things. Our production kitchen is over at Golden West, so there is a lot of logistics to coordinate there. \u003c/p>\n\u003cdiv align=\"center\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Order-at-Golden-West1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Order-at-Golden-West1000-190x190.jpg\" alt=\"Order window at Golden West Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-58872\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/DennisMakesSando600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/DennisMakesSando600-190x190.jpg\" alt=\"Dennis Leary wraps up a sandwich at Golden West Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-58869\">\u003c/a>\u003c/div>\n\u003cfigure id=\"attachment_58873\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Rabbit-Pate-Sando-From-Sentinel1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Rabbit-Pate-Sando-From-Sentinel1000.jpg\" alt=\"Rabbit Pate Sandwich from the Sentinel Photo: Mary Ladd\" width=\"1000\" height=\"750\" class=\"size-full wp-image-58873\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rabbit Pate Sandwich from the Sentinel Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites:\u003cstrong> Where do you like to eat in the Bay Area?\u003c/strong>\u003cbr>\n\u003cstrong>Leary:\u003c/strong> I like \u003ca href=\"http://www.yelp.com/biz/yuet-lee-san-francisco\">Yuet Lee\u003c/a>, and places in North Beach, where I live. I like \u003ca href=\"http://www.calzonesf.com/\">Calzone’s\u003c/a> look and that it has neon on the front. They’re nice there and it's fun to go there on a Monday night. The places I like have been in San Francisco for years. You don’t have to wait in line. They’re not flooded with people. They’re real. You can’t try to be authentic. You need a little weariness and to have been around for awhile. The whole notion of an instant classic, I don’t buy it. \u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/GoldenWest-Ext-Flowers600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/GoldenWest-Ext-Flowers600-190x190.jpg\" alt=\"Golden West. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-58871\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/ExtHouseofShields600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/ExtHouseofShields600-190x190.jpg\" alt=\"House of Shields. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-58870\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/TheSentinelExt1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/TheSentinelExt1000-190x190.jpg\" alt=\"The Sentinel. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-58876\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfcanteen.com/\">Canteen\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"https://maps.google.com/maps?q=canteen+sf&hl=en&ll=37.785068,-122.415375&spn=0.010616,0.027165&sll=37.7577,-122.4376&sspn=0.093644,0.10643&t=v&hq=canteen&hnear=San+Francisco,+California&z=15&iwloc=A\">Map\u003c/a>\u003cbr>\n817 Sutter St.\u003cbr>\nSan Francisco CA 94109\u003cbr>\n(415) 928-8870\u003c/p>\n\u003cp>\u003ca href=\"http://theauwest.com/\">Golden West\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"https://maps.google.com/maps?q=golden+west+sf+ca&hl=en&ll=37.804612,-122.403611&spn=0.042452,0.108662&sll=37.785068,-122.415375&sspn=0.010616,0.027165&t=v&hq=golden+west&hnear=San+Francisco,+California&z=13&iwloc=A\">Map\u003c/a>\u003cbr>\n8 Trinity St.\u003cbr>\nSan Francisco CA 94109\u003cbr>\n(415) 216-6443\u003c/p>\n\u003cp>\u003ca href=\"http://www.thehouseofshields.com/\"> House of Shields\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"https://maps.google.com/maps?q=House+of+Shields+sf+ca&hl=en&ll=37.791893,-122.401091&spn=0.010615,0.027165&sll=37.804612,-122.403611&sspn=0.042452,0.108662&t=v&hq=House+of+Shields+sf+ca&z=15&iwloc=A\">Map\u003c/a>\u003cbr>\n39 New Montgomery St.\u003cbr>\nSan Francisco CA 94105\u003cbr>\n(415) 216-6443\u003c/p>\n\u003cp>\u003ca href=\"http://www.thesentinelsf.com/\">The Sentinel\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"https://maps.google.com/maps?q=the+sentinel+sf+ca&hl=en&ll=37.802694,-122.401391&spn=0.042453,0.108662&sll=37.790087,-122.401234&sspn=0.005308,0.013583&t=v&hq=the+sentinel&hnear=San+Francisco,+California&z=13&iwloc=A\">Map\u003c/a>\u003cbr>\n35 New Montgomery St.\u003cbr>\nSan Francisco CA 94105\u003cbr>\n(415) 284-9960\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.gauchitohillfarm.com/\">Gauchito Hill Farm\u003c/a>\u003cbr>\n Brooks CA\u003cbr>\n(530) 796-0704\u003cbr>\nEmail Address: gauchitohillfarm@gmail.com\u003c/p>\n\n",
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"excerpt": "Chef Dennis Leary explains his culinary style and is opening two new spots: a bar and a restaurant in San Francisco. The chef is also working with a Capay Valley farm, and will use produce from Gauchito Hill Farm at his sandwich shops and restaurants this summer.",
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"description": "Chef Dennis Leary explains his culinary style and is opening two new spots: a bar and a restaurant in San Francisco. The chef is also working with a Capay Valley farm, and will use produce from Gauchito Hill Farm at his sandwich shops and restaurants this summer.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_58868\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Dennis-Leary-with-Staff1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Dennis-Leary-with-Staff1000.jpg\" alt=\"Dennis Leary with Staff. Photo: Mary Ladd\" width=\"1000\" height=\"750\" class=\"size-full wp-image-58868\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Juliana Calderon, Dennis Leary and Luis Euan\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Great eats alert:\u003c/strong> in the very near future, Dennis Leary will open two new spots--Cafe Terminus and a to-be-named bar at the corner of Geary and Leavenworth in San Francisco. The chef has also added a 40-acre Capay Valley farm to his roster and is the chef-owner of spots that showcase culinary consistency (pulled pork with mustard cabbage sandwich on freshly baked bread, anyone?) with a deeply personal feel: from Canteen, to Golden West, The Sentinel and a bar, plus House of Shields. Leary’s goal of operating seven eateries is getting closer to becoming a reality—the name of his corporation is \u003ca href=\"http://en.wikipedia.org/wiki/Pleiades\">Pleiades\u003c/a>, which means “seven sisters” and is from Greek mythology. Leary presents as a focused and driven chef and is not one to use Twitter or other social media, although he lets his staff post menu updates since they are excited to do so. He appears to be succeeding without being trendy--an example being no TV or clock for a definite old school charm at House of Shields. He is exploring a \"100 Menus Project\" based upon the 1971 tome, \u003cem>\u003ca href=\"http://www.amazon.com/hundred-glories-cooking-Courtine-Translated/dp/B000VZIG3C\">The Hundred Glories of French Cuisine\u003c/a>\u003c/em> by Robert Courtine at Canteen. A \"100 Menus\" dinner costs \"around 50 bucks.\" His office is above the Sentinel and is lined with books and historical images. We caught up in person recently to find out more about his new spots and ideas on hospitality. His comments have been edited for length and clarity. \u003c/p>\n\u003cfigure id=\"attachment_58866\" class=\"wp-caption alignright\" style=\"max-width: 190px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Books600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Books600-190x190.jpg\" alt=\"Books in Chef Leary's office. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-58866\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Books in Chef Leary's office\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites: \u003cstrong>As a chef and businessman, what would you like to be known for?\u003c/strong>\u003cbr>\n\u003cstrong>Leary:\u003c/strong> A lack of pretentiousness (laughs). Which in its way may be pretentious. I don’t know if a restaurant is a form of art. I have mixed feelings about consumption and it is a big generalization that I have to qualify. I won’t argue for empty storefronts but I’m concerned that bookstores are disappearing. Take public transportation, walk around or go to restaurant and you’ll find that people are on their iPads or phones. I have a restaurant stocked with books from my own collection and no one reads, or they rarely do. One of the great things I love is literature. I think I’m part of a dying species. In my way I want to maintain San Francisco bohemianism that is under threat. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Who are your mentors & how have you grown in this business?\u003c/strong>\u003cbr>\n\u003cstrong>Leary:\u003c/strong> My business mentors are \u003ca href=\"http://www.sangiacomo-vineyards.com/about/family\">Angelo Sangiacomo\u003c/a>, \u003ca href=\"http://en.wikipedia.org/wiki/Drew_Nieporent\">Drew Nieporent\u003c/a> and \u003ca href=\"http://chipconley.com/\">Chip Conley\u003c/a>. \u003ca href=\"http://www.linkedin.com/in/alainrondelli\">Alain Rondelli\u003c/a> is a great chef. Angelo and his wife called to congratulate me when I was first starting and I admire that he is self-made, 100 percent. After awhile in this industry, it has become just self-taught and self-directed for me. I don’t think my style is derivative. I have a lot of customers who trust what I do and get it. \u003c/p>\n\u003cp>I got a nice letter of congratulations from Thomas Keller. That was such a classy gesture and a cool thing for me to see ‘oh, he’s paying attention.’\u003c/p>\n\u003cp>Publicity upsets the balance. People come in with expectations. I built a restaurant with $50,000 and it’s next to a bathroom and dorm by the Academy of Art. I’m not using fancy china and there aren’t plush seats. Whatever money I make goes back into the restaurants. I’m using the most basic packaging and china, and keeping it as simple as possible. I want people to go in and enjoy themselves with a dining experience that harkens back to maternal child connections. Pretty much every meal we eat, that dynamic is at play and it is always present with just the very act of being served. However, you’re paying for it. That is a relationship that’s attractive to a lot of people and they want a clean transaction. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The service industry has exploded and people don’t make their lunch anymore. They go and get it. With my places, we want to provide sustenance and not get in the way. I love talking to people and feel like I have a real connection to my customers. \u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Tell us about your new places and farm in Capay Valley. \u003c/strong>\u003cbr>\n\u003cstrong>Leary:\u003c/strong> The two San Francisco deals are technically done and we’re applying for our liquor license for the bar. I haven’t spent more than 30 seconds in there but am interested in the bar from a design and hospitality standpoint. It’s a tiny place that will become small and beautiful. We’ll have some great cocktails. The area where the bar is still feels urban and interesting and getting the bar space was one of these six degrees of separation things: there’s a whole network of brokers and listing agents that you talk to all the time. Getting the spot has to do with the fact that basic politeness pays off and we made an offer that is attractive.\u003c/p>\n\u003cp>For Café Terminus, we’re dedicated to simple food and drinks, also with strong hospitality. People want their name remembered—I know I like places where the staff remembers me. There’s more competition in the Financial District now: get a sushi burrito, or visit the grilled cheese chain. But that doesn't matter. I’m more concerned in referencing culinary tradition in a way without being retro and nostalgic. When you’re trying to do old timey SF nostalgic shit, it doesn’t work. \u003c/p>\n\u003cp>I use knives and wooden spoons in my cooking style and don’t use a lot of fancy new techniques although I am certainly familiar with them. I’m just not interested and feel like food should not get in the way. I’m not selling an experience. What I want is a lively dining room with a convivial atmosphere and food to be delicious and well-prepared. It’s a business. I’m not trying to prove that I’m smart and it’s not a monument to myself.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/strawberries1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/strawberries1000-190x190.jpg\" alt=\"Organic Albion strawberries Photo courtesy Gauchito Hill Farm\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-58875\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/squash1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/squash1000-190x190.jpg\" alt='Heirloom winter squash \"Carnival\" Photo courtesy Gauchito Hill Farm' width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-58874\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/farm400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/farm400-190x190.jpg\" alt=\"Baby butter lettuce from the 2012 season Photo courtesy Gauchito Hill Farm\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-58881\">\u003c/a>\u003c/p>\n\u003cp>I have a 40-acre farm in Capay Valley called Gauchito Hill Farm. There’s a river through it and two farmers, Thea Rittenhouse and Andres Marega own and run their own business and are my tenants. Their business is expanding and this summer I will use some of their produce on my menus. I want to help them out to the extent that I can and not be in the way. They have lettuce and spring mixes, Asian greens, carrots, and herbs. In Capay Valley, there are people who have lived for generations up there. I appreciate that.\u003c/p>\n\u003cp>I will also start taking my restaurant compost up to the farm, and started training my staff on doing that. I’d rather use the compost myself than see it go to Recology.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>What factors are at play with your culinary work in a small restaurant space like Canteen?\u003c/strong>\u003cbr>\n\u003cstrong>Leary:\u003c/strong> The economics of the Canteen space demand that the food be very simple. It is a business. No one goes into the restaurant business to make a living. You go into it because you enjoy it. I’m not some East Bay idealist and use organic everything and then fail. My food is dominated by necessity and I have to factor in, “What can I get that people will like?” \u003c/p>\n\u003cp>I’m not there to prove that I’m smart or forage or pickle my own things. Now there’s a whole legion of people doing that and when I did have the time I used to pickle, cure and butcher. Now it comes down to, “What’s a realistic use of my time?” \u003c/p>\n\u003cp>It’s just me and the sous chef working there and we want things to taste right and go out hot or cold, as they are meant to.\u003c/p>\n\u003cp>Bay Area Bites: \u003cstrong>Your sandwiches are creative and have a popular following downtown. What are the bestseller sandwiches for the Sentinel and Golden West?\u003c/strong>\u003cbr>\n\u003cstrong>Leary:\u003c/strong> At Golden West, it’s the short rib sandwich. Corned beef is the best seller at the Sentinel. I rarely eat anything when I’m at the Sentinel. I just pick and choose bites of things. Our production kitchen is over at Golden West, so there is a lot of logistics to coordinate there. \u003c/p>\n\u003cdiv align=\"center\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Order-at-Golden-West1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Order-at-Golden-West1000-190x190.jpg\" alt=\"Order window at Golden West Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-58872\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/DennisMakesSando600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/DennisMakesSando600-190x190.jpg\" alt=\"Dennis Leary wraps up a sandwich at Golden West Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-58869\">\u003c/a>\u003c/div>\n\u003cfigure id=\"attachment_58873\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Rabbit-Pate-Sando-From-Sentinel1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Rabbit-Pate-Sando-From-Sentinel1000.jpg\" alt=\"Rabbit Pate Sandwich from the Sentinel Photo: Mary Ladd\" width=\"1000\" height=\"750\" class=\"size-full wp-image-58873\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rabbit Pate Sandwich from the Sentinel Photo: Mary Ladd\u003c/figcaption>\u003c/figure>\n\u003cp>Bay Area Bites:\u003cstrong> Where do you like to eat in the Bay Area?\u003c/strong>\u003cbr>\n\u003cstrong>Leary:\u003c/strong> I like \u003ca href=\"http://www.yelp.com/biz/yuet-lee-san-francisco\">Yuet Lee\u003c/a>, and places in North Beach, where I live. I like \u003ca href=\"http://www.calzonesf.com/\">Calzone’s\u003c/a> look and that it has neon on the front. They’re nice there and it's fun to go there on a Monday night. The places I like have been in San Francisco for years. You don’t have to wait in line. They’re not flooded with people. They’re real. You can’t try to be authentic. You need a little weariness and to have been around for awhile. The whole notion of an instant classic, I don’t buy it. \u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/GoldenWest-Ext-Flowers600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/GoldenWest-Ext-Flowers600-190x190.jpg\" alt=\"Golden West. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-58871\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/ExtHouseofShields600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/ExtHouseofShields600-190x190.jpg\" alt=\"House of Shields. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-58870\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/TheSentinelExt1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/TheSentinelExt1000-190x190.jpg\" alt=\"The Sentinel. Photo: Mary Ladd\" width=\"190\" height=\"190\" class=\"alignnone size-thumbnail wp-image-58876\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfcanteen.com/\">Canteen\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"https://maps.google.com/maps?q=canteen+sf&hl=en&ll=37.785068,-122.415375&spn=0.010616,0.027165&sll=37.7577,-122.4376&sspn=0.093644,0.10643&t=v&hq=canteen&hnear=San+Francisco,+California&z=15&iwloc=A\">Map\u003c/a>\u003cbr>\n817 Sutter St.\u003cbr>\nSan Francisco CA 94109\u003cbr>\n(415) 928-8870\u003c/p>\n\u003cp>\u003ca href=\"http://theauwest.com/\">Golden West\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"https://maps.google.com/maps?q=golden+west+sf+ca&hl=en&ll=37.804612,-122.403611&spn=0.042452,0.108662&sll=37.785068,-122.415375&sspn=0.010616,0.027165&t=v&hq=golden+west&hnear=San+Francisco,+California&z=13&iwloc=A\">Map\u003c/a>\u003cbr>\n8 Trinity St.\u003cbr>\nSan Francisco CA 94109\u003cbr>\n(415) 216-6443\u003c/p>\n\u003cp>\u003ca href=\"http://www.thehouseofshields.com/\"> House of Shields\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"https://maps.google.com/maps?q=House+of+Shields+sf+ca&hl=en&ll=37.791893,-122.401091&spn=0.010615,0.027165&sll=37.804612,-122.403611&sspn=0.042452,0.108662&t=v&hq=House+of+Shields+sf+ca&z=15&iwloc=A\">Map\u003c/a>\u003cbr>\n39 New Montgomery St.\u003cbr>\nSan Francisco CA 94105\u003cbr>\n(415) 216-6443\u003c/p>\n\u003cp>\u003ca href=\"http://www.thesentinelsf.com/\">The Sentinel\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"https://maps.google.com/maps?q=the+sentinel+sf+ca&hl=en&ll=37.802694,-122.401391&spn=0.042453,0.108662&sll=37.790087,-122.401234&sspn=0.005308,0.013583&t=v&hq=the+sentinel&hnear=San+Francisco,+California&z=13&iwloc=A\">Map\u003c/a>\u003cbr>\n35 New Montgomery St.\u003cbr>\nSan Francisco CA 94105\u003cbr>\n(415) 284-9960\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.gauchitohillfarm.com/\">Gauchito Hill Farm\u003c/a>\u003cbr>\n Brooks CA\u003cbr>\n(530) 796-0704\u003cbr>\nEmail Address: gauchitohillfarm@gmail.com\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Passover Recipes from Bay Area Restaurants: Comal's Matzo Ball Soup + Firefly 's Kugel",
"title": "Passover Recipes from Bay Area Restaurants: Comal's Matzo Ball Soup + Firefly 's Kugel",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/matzo-happypassover.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/matzo-happypassover.jpg\" alt=\"Happy Passover - Matzo\" width=\"1000\" height=\"667\" class=\"aligncenter size-full wp-image-58738\">\u003c/a>\u003c/p>\n\u003cp>Happy \u003ca href=\"http://en.wikipedia.org/wiki/Passover\">Passover\u003c/a>! The Jewish holiday celebrating exodus and freedom starts at sundown this Monday, March 25, and continues for the next eight days. The foods served during this holiday week are influenced primarily by the prohibition on eating any kinds of grains or flour. \u003c/p>\n\u003cp>The prohibition isn't so much on the grains themselves, but on leavening, and if there's one things grains do really well once they're moistened is to interact with natural or added yeasts and --poof!--start fermenting into tasty, stretchy, airy-chewy dough (or alcohol). So, no leavening=no grains. The only allowable grain product is matzo, the crackly-thin flatbread that must be mixed, shaped and baked in no more than 18 minutes exactly. Any more time than that and fermentation can start to occur. \u003c/p>\n\u003cp>As a result, matzo is the only breadstuff of the holiday, and its cousins, matzo meal (coarse matzo crumbs) and matzo cake meal (the same, only finer) the main substitutes for flour. Potato starch stands in for corn starch, and ground nuts give structure and heft to dozens of cakes. I've already sung the praises of my breakfast mainstay, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/03/28/passover-baking/\">Passover rolls\u003c/a>, and every Jewish cook I know has a favorite flourless chocolate cake (like \u003ca href=\"http://labellecuisine.com/archives/Chocolate/Three%20Chocolate%20Cakes%20(Laurie%20Colwin).htm\">Laurie Colwin's bittersweet chocolate-almond cake\u003c/a>, based on a classic recipe of Elizabeth David's) for dessert. \u003c/p>\n\u003cfigure id=\"attachment_58750\" class=\"wp-caption alignright\" style=\"max-width: 192px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/comal-chefmatt.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/comal-chefmatt-192x290.jpg\" alt=\"Comal Chef Matt Gandin offers his own spin on traditional matzo ball soup. Photo courtesy of Comal\" width=\"192\" height=\"290\" class=\"size-medium wp-image-58750\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Comal Chef Matt Gandin offers his own spin on traditional matzo ball soup. Photo courtesy of Comal\u003c/figcaption>\u003c/figure>\n\u003cp>So, sweet or savory, matzoh is a mainstay of this week. Passover being a celebration of spring, there are also a wealth of ways to feature the beauty of the season's first new vegetables and fruits on your table through the influences of Jewish culinary traditions around the world. At \u003ca href=\"http://www.fireflyrestaurant.com/Passover.html\">Firefly\u003c/a>, \u003ca href=\"http://delfinasf.com/restaurant/passover-2013-at-delfina\">Delfina\u003c/a>, \u003ca href=\"http://www.comalberkeley.com\">Comal\u003c/a>, and \u003ca href=\"http://www.perbaccosf.com/\">Perbacco\u003c/a>, the chefs and staff are adding special Passover dishes to the menu next week, inspired by recipes and flavors from Italy to Mexico and beyond. (Perbacco will be limited to one special dinner on Wednesday, March 27.) \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Jalapeno in matzo balls? Cauliflower in kugel? Why not? Matt Gandin, executive chef at Berkeley's Comal, offers his own spin on traditional matzoh-ball soup, making a Mexican-inspired caldo de pollo with cilantro-jalapeno matzo balls. Meanwhile, Brad Levy of Firefly makes his classic kugel colorful with roasted carrots, broccoli, and cauliflower. \u003c/p>\n\u003cp>\u003cstrong>Comal's Caldo de Pollo with Cilantro-Jalapeno Matzo Balls\u003c/strong>\u003cbr>\n\u003cem>Adapted from a recipe by Matt Gandin. \u003c/em>\u003c/p>\n\u003cp>Comal's caldo de pollo features a rich chicken broth spiced with dried chiles and filled with shredded chicken and spring vegetables. Fresh jalapenos and cilantro add Mexican flavor to the traditional matzo dumplings. \u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cem>For the broth:\u003c/em>\n\u003cli>1 whole chicken\u003c/li>\n\u003cli>1 yellow onion\u003c/li>\n\u003cli>1 carrot\u003c/li>\n\u003cli>1 stalk celery\u003c/li>\n\u003cli>2 cloves garlic\u003c/li>\n\u003cli>1 sprig thyme\u003c/li>\n\u003cli>1 sprig cilantro\u003c/li>\n\u003cli>1 jalapeno, whole\u003c/li>\n\u003cli>Pinch black peppercorns\u003c/li>\n\u003cli>Kosher salt to taste\u003c/li>\n\u003cp>\u003cem>For the matzo balls:\u003c/em>\u003c/p>\n\u003cli>1 cup matzo meal\u003c/li>\n\u003cli>4 eggs\u003c/li>\n\u003cli>1/4 cup sparkling water\u003c/li>\n\u003cli>1/4 cup chicken fat, melted\u003c/li>\n\u003cli>1 tsp kosher salt\u003c/li>\n\u003cli>Pinch ground black pepper\u003c/li>\n\u003cli>1 large jalapeno, seeds removed, minced\u003c/li>\n\u003cli>1/2 bunch cilantro, stems removed, chopped\u003c/li>\n\u003cp>\u003cem>For the soup:\u003c/em>\u003c/p>\n\u003cli>1/4 cup olive oil\u003c/li>\n\u003cli>1 yellow onion, sliced in 1/2 inch strips\u003c/li>\n\u003cli>1 large carrot, split lengthwise, then sliced in 1/4 inch thick half moons\u003c/li>\n\u003cli>1 stalk celery, sliced in 1/4 inch half moons\u003c/li>\n\u003cli>2 cloves garlic, minced\u003c/li>\n\u003cli>1 cup canned tomatoes, chopped\u003c/li>\n\u003cli>2 oz tequila\u003c/li>\n\u003cli>2 dried morita chiles, toasted and ground\u003c/li>\n\u003cli>3 qts chicken broth, from broth recipe, above\u003c/li>\n\u003cli>6 large green beans, cut in 1/2 inch pieces\u003c/li>\n\u003cli>1 large zucchini\u003c/li>\n\u003cli>3 spears asparagus, sliced in 1/2 inch pieces\u003c/li>\n\u003cli>1/2 bunch chard, stems removed, leaves chopped\u003c/li>\n\u003cli>1/2 cup cooked black beans, optional\u003c/li>\n\u003cli>Shredded poached chicken meat from broth recipe, above\u003c/li>\n\u003cli>Salt to taste\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Preparation:\u003c/strong>\n\u003cli>To make the broth, add the chicken and all of the other ingredients to a stock pot, and cover with cold water. Bring the pot to a boil, then turn it down to a low simmer. As the chicken releases its fat, it will float to the top. Skim this fat off the top with a ladle and reserve it for making the matzo balls. Simmer the broth until it is rich and golden, and the chicken is tender.\u003c/li>\n\u003cli>Carefully remove the chicken from the broth. Let cool. When cool enough to handle, pick the chicken meat, discarding the skin and bones. Reserve meat for soup. Strain the broth through a fine strainer and set aside.\u003c/li>\n\u003cli>To make the matzo balls, combine ingredients in a bowl, and whisk until the mix just comes together as a homogeneous batter. It should seem a little too loose to form balls. Cover the bowl with plastic wrap and set in the fridge for 30 minutes to rest. The dough will firm up as it chills.\u003c/li>\n\u003cli>With wet hands, roll the matzo mixture into walnut sized balls between your palms. Set on a tray. Meanwhile, bring a pot of lightly salted water to a boil. One at a time, drop the matzo balls into the pot. Cover with a lid and simmer for approximately 20 minutes, until the balls are cooked through. They should double in size.\u003c/li>\n\u003cli>To make the soup, in a large pot, heat the olive oil, then add the onions, carrots, celery, garlic, and a pinch of salt, and sweat the vegetable over medium heat until they have softened, but are not taking on color. Stir frequently.\u003c/li>\n\u003cli>Add the tomatoes, and sauté for a minute, then add in the tequila and simmer for a minute to cook off the alcohol. Add the reserved chicken broth and ground chiles. Bring the broth to a simmer, skimming any foam that may come to the surface. When it comes to a simmer, add the rest of the vegetables, and cook them for a few minutes, until they are just tender but still have some snap. Adjust the seasoning with salt.\u003c/li>\n\u003cli>\nAt this point, you can either take the soup off of the heat and cool it down for later use, or add the shredded chicken and matzo balls and serve immediately, garnished with chopped cilantro.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Firefly's Matzo and Roast Vegetable Kugel\u003c/strong>\u003cbr>\n\u003cem>Adapted from a recipe by Brad Levy.\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>If you want to make your kugel even more colorful, look for multi-colored varieties of carrots and cauliflower, in hues of purple, yellow, orange.\u003c/p>\n\u003cfigure id=\"attachment_58742\" class=\"wp-caption aligncenter\" style=\"max-width: 604px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/kugel-firefly-new1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/kugel-firefly-new1.jpg\" alt=\"Firefly's Matzo and Roast Vegetable Kugel. Photo: courtesy of Firefly\" width=\"604\" height=\"403\" class=\"size-full wp-image-58742\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Firefly's Matzo and Roast Vegetable Kugel. Photo: courtesy of Firefly\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 cup diced shallots\u003c/li>\n\u003cli>1 cup diced carrots\u003c/li>\n\u003cli>3 cups broccoli florets, cut into 3/4-inch chunks\u003c/li>\n\u003cli>3 cups cauliflower florets, cut into 3/4-inch chunks\u003c/li>\n\u003cli>10 unsalted matzohs, broken into roughly 2-inch squares\u003c/li>\n\u003cli>7 eggs, lightly beaten\u003c/li>\n\u003cli>Salt\u003c/li>\n\u003cli>Oil, either vegetable or olive\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Preparation:\u003c/strong>\n\u003cli>Preheat oven to 450°F. Toss the shallots, carrots, broccoli and cauliflower with 2 tablespoons oil. Arrange on a baking sheet. Roast, shaking the pan occasionally, for about 12-15 minutes until just tender and nicely browned. Set aside to cool. Reduce oven heat to 350°F.\u003c/li>\n\u003cli>Put the broken matzo into a large bowl. Bring 1 1/2 quarts of water to a boil. Add 1 tablespoon salt. Pour the boiling water over the matzo. Stir gently for 20 seconds, then drain off the water through a strainer, shaking out the excess.\u003c/li>\n\u003cli>Beat the eggs with 1 tablespoon salt and a pinch of pepper. Add to matzo and stir gently to mix well. Let stand for 15 minutes, then stir in the roasted vegetables.\u003c/li>\n\u003cli>Coat the inside of a 9\"-by-11\" casserole dish with butter or oil. Add the matzo mixture and dot the top with oil or butter. Bake for about 30 minutes, or until the kugel springs back and top is nicely browned.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "Chef Matt Grandin, of Berkeley's Mexican restaurant Comal, shares his recipe for Caldo de Pollo with Cilantro-Jalapeno Matzo Balls, while Firefly's chef-owner Brad Levy offers a colorful Kugel recipe. ",
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"description": "Chef Matt Grandin, of Berkeley's Mexican restaurant Comal, shares his recipe for Caldo de Pollo with Cilantro-Jalapeno Matzo Balls, while Firefly's chef-owner Brad Levy offers a colorful Kugel recipe. ",
"title": "Passover Recipes from Bay Area Restaurants: Comal's Matzo Ball Soup + Firefly 's Kugel | KQED",
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"headline": "Passover Recipes from Bay Area Restaurants: Comal's Matzo Ball Soup + Firefly 's Kugel",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/matzo-happypassover.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/matzo-happypassover.jpg\" alt=\"Happy Passover - Matzo\" width=\"1000\" height=\"667\" class=\"aligncenter size-full wp-image-58738\">\u003c/a>\u003c/p>\n\u003cp>Happy \u003ca href=\"http://en.wikipedia.org/wiki/Passover\">Passover\u003c/a>! The Jewish holiday celebrating exodus and freedom starts at sundown this Monday, March 25, and continues for the next eight days. The foods served during this holiday week are influenced primarily by the prohibition on eating any kinds of grains or flour. \u003c/p>\n\u003cp>The prohibition isn't so much on the grains themselves, but on leavening, and if there's one things grains do really well once they're moistened is to interact with natural or added yeasts and --poof!--start fermenting into tasty, stretchy, airy-chewy dough (or alcohol). So, no leavening=no grains. The only allowable grain product is matzo, the crackly-thin flatbread that must be mixed, shaped and baked in no more than 18 minutes exactly. Any more time than that and fermentation can start to occur. \u003c/p>\n\u003cp>As a result, matzo is the only breadstuff of the holiday, and its cousins, matzo meal (coarse matzo crumbs) and matzo cake meal (the same, only finer) the main substitutes for flour. Potato starch stands in for corn starch, and ground nuts give structure and heft to dozens of cakes. I've already sung the praises of my breakfast mainstay, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/03/28/passover-baking/\">Passover rolls\u003c/a>, and every Jewish cook I know has a favorite flourless chocolate cake (like \u003ca href=\"http://labellecuisine.com/archives/Chocolate/Three%20Chocolate%20Cakes%20(Laurie%20Colwin).htm\">Laurie Colwin's bittersweet chocolate-almond cake\u003c/a>, based on a classic recipe of Elizabeth David's) for dessert. \u003c/p>\n\u003cfigure id=\"attachment_58750\" class=\"wp-caption alignright\" style=\"max-width: 192px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/comal-chefmatt.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/comal-chefmatt-192x290.jpg\" alt=\"Comal Chef Matt Gandin offers his own spin on traditional matzo ball soup. Photo courtesy of Comal\" width=\"192\" height=\"290\" class=\"size-medium wp-image-58750\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Comal Chef Matt Gandin offers his own spin on traditional matzo ball soup. Photo courtesy of Comal\u003c/figcaption>\u003c/figure>\n\u003cp>So, sweet or savory, matzoh is a mainstay of this week. Passover being a celebration of spring, there are also a wealth of ways to feature the beauty of the season's first new vegetables and fruits on your table through the influences of Jewish culinary traditions around the world. At \u003ca href=\"http://www.fireflyrestaurant.com/Passover.html\">Firefly\u003c/a>, \u003ca href=\"http://delfinasf.com/restaurant/passover-2013-at-delfina\">Delfina\u003c/a>, \u003ca href=\"http://www.comalberkeley.com\">Comal\u003c/a>, and \u003ca href=\"http://www.perbaccosf.com/\">Perbacco\u003c/a>, the chefs and staff are adding special Passover dishes to the menu next week, inspired by recipes and flavors from Italy to Mexico and beyond. (Perbacco will be limited to one special dinner on Wednesday, March 27.) \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Jalapeno in matzo balls? Cauliflower in kugel? Why not? Matt Gandin, executive chef at Berkeley's Comal, offers his own spin on traditional matzoh-ball soup, making a Mexican-inspired caldo de pollo with cilantro-jalapeno matzo balls. Meanwhile, Brad Levy of Firefly makes his classic kugel colorful with roasted carrots, broccoli, and cauliflower. \u003c/p>\n\u003cp>\u003cstrong>Comal's Caldo de Pollo with Cilantro-Jalapeno Matzo Balls\u003c/strong>\u003cbr>\n\u003cem>Adapted from a recipe by Matt Gandin. \u003c/em>\u003c/p>\n\u003cp>Comal's caldo de pollo features a rich chicken broth spiced with dried chiles and filled with shredded chicken and spring vegetables. Fresh jalapenos and cilantro add Mexican flavor to the traditional matzo dumplings. \u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n\u003cem>For the broth:\u003c/em>\n\u003cli>1 whole chicken\u003c/li>\n\u003cli>1 yellow onion\u003c/li>\n\u003cli>1 carrot\u003c/li>\n\u003cli>1 stalk celery\u003c/li>\n\u003cli>2 cloves garlic\u003c/li>\n\u003cli>1 sprig thyme\u003c/li>\n\u003cli>1 sprig cilantro\u003c/li>\n\u003cli>1 jalapeno, whole\u003c/li>\n\u003cli>Pinch black peppercorns\u003c/li>\n\u003cli>Kosher salt to taste\u003c/li>\n\u003cp>\u003cem>For the matzo balls:\u003c/em>\u003c/p>\n\u003cli>1 cup matzo meal\u003c/li>\n\u003cli>4 eggs\u003c/li>\n\u003cli>1/4 cup sparkling water\u003c/li>\n\u003cli>1/4 cup chicken fat, melted\u003c/li>\n\u003cli>1 tsp kosher salt\u003c/li>\n\u003cli>Pinch ground black pepper\u003c/li>\n\u003cli>1 large jalapeno, seeds removed, minced\u003c/li>\n\u003cli>1/2 bunch cilantro, stems removed, chopped\u003c/li>\n\u003cp>\u003cem>For the soup:\u003c/em>\u003c/p>\n\u003cli>1/4 cup olive oil\u003c/li>\n\u003cli>1 yellow onion, sliced in 1/2 inch strips\u003c/li>\n\u003cli>1 large carrot, split lengthwise, then sliced in 1/4 inch thick half moons\u003c/li>\n\u003cli>1 stalk celery, sliced in 1/4 inch half moons\u003c/li>\n\u003cli>2 cloves garlic, minced\u003c/li>\n\u003cli>1 cup canned tomatoes, chopped\u003c/li>\n\u003cli>2 oz tequila\u003c/li>\n\u003cli>2 dried morita chiles, toasted and ground\u003c/li>\n\u003cli>3 qts chicken broth, from broth recipe, above\u003c/li>\n\u003cli>6 large green beans, cut in 1/2 inch pieces\u003c/li>\n\u003cli>1 large zucchini\u003c/li>\n\u003cli>3 spears asparagus, sliced in 1/2 inch pieces\u003c/li>\n\u003cli>1/2 bunch chard, stems removed, leaves chopped\u003c/li>\n\u003cli>1/2 cup cooked black beans, optional\u003c/li>\n\u003cli>Shredded poached chicken meat from broth recipe, above\u003c/li>\n\u003cli>Salt to taste\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Preparation:\u003c/strong>\n\u003cli>To make the broth, add the chicken and all of the other ingredients to a stock pot, and cover with cold water. Bring the pot to a boil, then turn it down to a low simmer. As the chicken releases its fat, it will float to the top. Skim this fat off the top with a ladle and reserve it for making the matzo balls. Simmer the broth until it is rich and golden, and the chicken is tender.\u003c/li>\n\u003cli>Carefully remove the chicken from the broth. Let cool. When cool enough to handle, pick the chicken meat, discarding the skin and bones. Reserve meat for soup. Strain the broth through a fine strainer and set aside.\u003c/li>\n\u003cli>To make the matzo balls, combine ingredients in a bowl, and whisk until the mix just comes together as a homogeneous batter. It should seem a little too loose to form balls. Cover the bowl with plastic wrap and set in the fridge for 30 minutes to rest. The dough will firm up as it chills.\u003c/li>\n\u003cli>With wet hands, roll the matzo mixture into walnut sized balls between your palms. Set on a tray. Meanwhile, bring a pot of lightly salted water to a boil. One at a time, drop the matzo balls into the pot. Cover with a lid and simmer for approximately 20 minutes, until the balls are cooked through. They should double in size.\u003c/li>\n\u003cli>To make the soup, in a large pot, heat the olive oil, then add the onions, carrots, celery, garlic, and a pinch of salt, and sweat the vegetable over medium heat until they have softened, but are not taking on color. Stir frequently.\u003c/li>\n\u003cli>Add the tomatoes, and sauté for a minute, then add in the tequila and simmer for a minute to cook off the alcohol. Add the reserved chicken broth and ground chiles. Bring the broth to a simmer, skimming any foam that may come to the surface. When it comes to a simmer, add the rest of the vegetables, and cook them for a few minutes, until they are just tender but still have some snap. Adjust the seasoning with salt.\u003c/li>\n\u003cli>\nAt this point, you can either take the soup off of the heat and cool it down for later use, or add the shredded chicken and matzo balls and serve immediately, garnished with chopped cilantro.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Firefly's Matzo and Roast Vegetable Kugel\u003c/strong>\u003cbr>\n\u003cem>Adapted from a recipe by Brad Levy.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you want to make your kugel even more colorful, look for multi-colored varieties of carrots and cauliflower, in hues of purple, yellow, orange.\u003c/p>\n\u003cfigure id=\"attachment_58742\" class=\"wp-caption aligncenter\" style=\"max-width: 604px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/kugel-firefly-new1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/kugel-firefly-new1.jpg\" alt=\"Firefly's Matzo and Roast Vegetable Kugel. Photo: courtesy of Firefly\" width=\"604\" height=\"403\" class=\"size-full wp-image-58742\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Firefly's Matzo and Roast Vegetable Kugel. Photo: courtesy of Firefly\u003c/figcaption>\u003c/figure>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 cup diced shallots\u003c/li>\n\u003cli>1 cup diced carrots\u003c/li>\n\u003cli>3 cups broccoli florets, cut into 3/4-inch chunks\u003c/li>\n\u003cli>3 cups cauliflower florets, cut into 3/4-inch chunks\u003c/li>\n\u003cli>10 unsalted matzohs, broken into roughly 2-inch squares\u003c/li>\n\u003cli>7 eggs, lightly beaten\u003c/li>\n\u003cli>Salt\u003c/li>\n\u003cli>Oil, either vegetable or olive\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Preparation:\u003c/strong>\n\u003cli>Preheat oven to 450°F. Toss the shallots, carrots, broccoli and cauliflower with 2 tablespoons oil. Arrange on a baking sheet. Roast, shaking the pan occasionally, for about 12-15 minutes until just tender and nicely browned. Set aside to cool. Reduce oven heat to 350°F.\u003c/li>\n\u003cli>Put the broken matzo into a large bowl. Bring 1 1/2 quarts of water to a boil. Add 1 tablespoon salt. Pour the boiling water over the matzo. Stir gently for 20 seconds, then drain off the water through a strainer, shaking out the excess.\u003c/li>\n\u003cli>Beat the eggs with 1 tablespoon salt and a pinch of pepper. Add to matzo and stir gently to mix well. Let stand for 15 minutes, then stir in the roasted vegetables.\u003c/li>\n\u003cli>Coat the inside of a 9\"-by-11\" casserole dish with butter or oil. Add the matzo mixture and dot the top with oil or butter. Bake for about 30 minutes, or until the kugel springs back and top is nicely browned.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "What Goes on Behind the Kitchen Door",
"title": "What Goes on Behind the Kitchen Door",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_58675\" class=\"wp-caption aligncenter\" style=\"max-width: 495px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/sarah_3-workers-image-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/sarah_3-workers-image-1.jpg\" alt=\"Behind the Kitchen Door reveals the real plight of many restaurant workers. Photo: Courtesy ROC-United\" width=\"495\" height=\"222\" class=\"size-full wp-image-58675\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Behind the Kitchen Door reveals the real plight of many restaurant workers.\u003cbr>Photo: Courtesy ROC-United\u003c/figcaption>\u003c/figure>\n\u003cp>Most self-respecting, food-focused, restaurant-goers can wax on about the provenance of their poultry, chat with their local produce farmer on a regular basis, or rattle off the names of several fine-dining restaurants, the celebrity chefs who run them, and their signature dishes. Some consumers are even on friendly terms with the waitstaff and bartenders at their regular haunts.\u003c/p>\n\u003cp>But few diners can tell you much – if anything -- about the largely invisible army of restaurant workers who make eating out possible. With 10 million members in their ranks these employees represent the largest sector of the U.S. workforce. And yet these servers, bussers, runners, cooks, and dishwashers, who are the lifeblood of many restaurants, scrape by on some of the lowest wages in America, putting food on diners' tables at the same time they struggle to make enough money to feed themselves and their families.\u003c/p>\n\u003cp>Up until the Twin Towers fell, \u003ca href=\"http://www.facebook.com/sarujayaraman\">Saru Jayaraman\u003c/a> had never given much thought to the lives of restaurant workers. And then the young labor lawyer got a call from a union leader representing workers from \u003ca href=\"http://nymag.com/news/9-11/10th-anniversary/windows-on-the-world/\">Windows on the World\u003c/a>, the restaurant that had graced the top of the World Trade Center. After the 9/11 tragedy some 250 workers were displaced (73 of their coworkers perished on the day) and they wanted their former boss to make good on his offer to hire them back when he opened a new restaurant. With the help of Jayaraman and one of the headwaiters from Windows on the World, Fekkak Mamdouh, the restaurant workers secured new employment for several former staffers, a victory that was covered by the \u003cem>\u003ca href=\"http://www.nytimes.com/2002/06/06/nyregion/deal-reached-in-windows-on-world-dispute.html\">New York Times\u003c/a>\u003c/em>. Jayaraman cofounded the nonprofit \u003ca href=\"http://rocunited.org/\">Restaurant Opportunities Centers (now ROC-United)\u003c/a> with Mamdouh, and she hasn't stopped thinking about the working conditions and wages of restaurant workers ever since.\u003c/p>\n\u003cfigure id=\"attachment_58677\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/saruhighres1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/saruhighres1000.jpg\" alt=\"The daughter of Indian immigrants, Saru Jayaraman, represents disadvantaged restaurant workers. Photo: Sekou Luke\" width=\"1000\" height=\"632\" class=\"size-full wp-image-58677\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The daughter of Indian immigrants, Saru Jayaraman, represents disadvantaged restaurant workers. Photo: Sekou Luke\u003c/figcaption>\u003c/figure>\n\u003cp>Jayaraman caused quite a stir in New York City, when she and her organization went up against several prominent restaurateurs, including Mario Batali, whose \u003ca href=\"http://dinersjournal.blogs.nytimes.com/2012/09/24/del-posto-to-pay-1-15-million-to-settle-workers-suit/\">Del Posto restaurant settled for millions two lawsuits last year\u003c/a> brought by ROC-United for unfair labor practices and abusive working conditions. (Irony alert: Batali's restaurants have been lauded for their Slow Food sensibility and \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/30/should-sustainability-be-a-factor-in-restaurant-food/\">sustainable practices\u003c/a>, as BAB has noted.) \u003c/p>\n\u003cp>Now the director of \u003ca href=\"http://laborcenter.berkeley.edu/staff/jayaraman.shtml\">UC Berkeley's Food Labor Research Center\u003c/a>, Jayaraman has written a book, \u003ca href=\"http://thewelcometable.net/behind-the-kitchen-door/\">\u003cem>Behind the Kitchen Door\u003c/em>\u003c/a>, exposing the dirty little secret of exploited restaurant employees and the successful campaigns ROC-United has waged in securing a better work environment for these workers, many of whom are immigrants and people of color. Helping the disadvantaged is nothing new to Jayaraman: The Yale Law School and Harvard School of Government graduate was recognized by former President Bill Clinton while an undergraduate at UCLA for founding a mentoring program for women of color in L.A., where she grew up, the daughter of Indian immigrants, who worked hard to make ends meet.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Jayaraman, who lives in Oakland, returns to the Bay Area this week for book events including \u003ca href=\"http://www.zvents.com/santa_cruz_ca/events/show/313575883-book-reading-and-conversation-with-saru-jayaraman-behind-the-kitchen-door\">tonight at UC Santa Cruz\u003c/a> and tomorrow night at the \u003ca href=\"http://www.eventbrite.com/event/5136481354#\">Disposable Film Festival's Just Food Dinner Screening in San Francisco\u003c/a>, with more Bay Area dates slated for later this spring. ROC-United's Sekou Luke will discuss the book and accompanying \u003ca href=\"http://www.youtube.com/watch?v=LZEUwvIHdSs\">video\u003c/a> at the \u003ca href=\"http://www.brownpapertickets.com/event/332523\">San Francisco Food and Farm Film Festival\u003c/a> on Saturday, March 30. While back East last week Jayaraman talked via phone to Bay Area Bites about her recipe for change and the concept of sustainable labor practices along with sustainable food. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/beyond-kitchen-door600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/beyond-kitchen-door600.jpg\" alt=\"Behind The Kitchen Door. By Saru Jayaraman\" width=\"400\" class=\"size-full wp-image-58679\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What was the catalyst for the book?\u003c/strong>\u003cbr>\nIt's really a call to action to everyone who eats out about what's really happening behind the kitchen door in many restaurants around the country. People want to eat ethically -- look at the impact brought about by books like \u003ca href=\"http://michaelpollan.com/\">Michael Pollan\u003c/a>'s \u003cem>The Omnivore's Dilemma\u003c/em> and \u003ca href=\"http://www.thedailybeast.com/articles/2012/03/12/still-a-fast-food-nation-eric-schlosser-reflects-on-10-years-later.html\">Eric Schlosser\u003c/a>'s \u003cem>Fast Food Nation\u003c/em>. Consumers spoke up and restaurants changed their menus. We're seeking the same thing for restaurant workers in terms of working conditions and wages. It's not enough for diners to care about the food they eat and how the animals were treated. It's important to care about the well-being of the people who cook and serve the food too.\u003c/p>\n\u003cp>\u003cstrong>What don't diners know about restaurant workers?\u003c/strong>\u003cbr>\nSince 1996, the national minimum wage for tipped workers has been frozen at $2.13 an hour. The \u003ca href=\"http://www.restaurant.org/\">National Restaurant Association\u003c/a> has done a good job lobbying to keep the minimum wage for tipped restaurant workers low, and they want diners to stay in the dark on this score, it's a very purposeful move on their part. For many Americans restaurants are their second kitchens; as a culture, we eat out more than any other country, and many of us celebrate significant milestones, like birthdays and anniversaries, in restaurants. And yet most diners really have no idea about the working conditions for these employees.\u003c/p>\n\u003cp>Few diners know that most restaurant employees around the country don't get paid sick leave and since they can't afford to take time off work, they come to work sick, which isn't good for their health or that of the people they're cooking for and serving.\u003c/p>\n\u003cp>The racial segregation in restaurants is real and plays out across the country and restricts opportunities for advancement for many people of color. Our research shows that generally speaking, lighter-skinned employees work in the front of the house and darker skinned workers are relegated behind the kitchen door or in less prominent roles. This situation is very stark in places like Miami, where light-skinned employees work as waiters, brown-skinned Latino employees work as bussers and runners, and hidden in the back are the darkest employees, typically Haitians working as dishwashers.\u003c/p>\n\u003cfigure id=\"attachment_58682\" class=\"wp-caption aligncenter\" style=\"max-width: 213px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/sarah_male-worker.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/sarah_male-worker.png\" alt=\"Photo: Courtesy ROC-United\" width=\"213\" height=\"208\" class=\"size-full wp-image-58682\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Courtesy ROC-United\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How does California and the Bay Area measure up on restaurant workers' rights?\u003c/strong>\u003cbr>\nCalifornia has a higher rate for tipped workers, its the same as for other minimum wage workers, a minimum of $8 an hour across the board. California is one of seven states that doesn't have a lower minimum wage for tipped workers. But keeping the federal rate low for tipped minimum wages has the effect of driving down wages across the country; and most states pay under $3 an hour for tipped workers. \u003c/p>\n\u003cp>San Francisco was the first city in the country to require all employers to offer \u003ca href=\"http://www.sfgate.com/politics/article/Law-now-entitles-all-workers-in-S-F-to-paid-sick-2619269.php\">paid sick leave to their employees\u003c/a>, so this area is a leader in that regard.\u003c/p>\n\u003cp>And several restaurants here do all the right things by their employees, including offering opportunities for advancement for its lowest paid staff members. \u003ca href=\"http://www.zaziesf.com/zazie/home.html\">Zazie\u003c/a> in San Francisco comes to mind on that front, as do \u003ca href=\"http://www.pizzaiolooakland.com/\">Pizzaiolo \u003c/a>and \u003ca href=\"http://bootandshoeservice.com/\">Boot & Shoe Service\u003c/a> in the East Bay.\u003c/p>\n\u003cp>\u003cstrong>Are you optimistic that restaurant workers will get their due?\u003c/strong>\u003cbr>\nThere's incredible momentum right now for our work. A number of states are passing laws that will transform the working conditions of restaurant employees. \u003ca href=\"http://www.philly.com/philly/blogs/jobs/INQ_JobbingBlog_Thursday-Council-to-vote-on-paid-sick-leave-in-Philadelphia-.html\">Philadelphia\u003c/a> just passed an ordinance allowing restaurant workers to receive paid sick days, it's the largest city in the U.S. to pass such a measure. [The measure is subject to \u003ca href=\"http://philadelphia.cbslocal.com/2013/03/15/future-of-paid-sick-leave-bill-now-in-mayors-hands/\">pending mayoral approval\u003c/a>.] President Obama mentioned raising the minimum wage, including for tipped wage workers, in his \u003ca href=\"http://www.reuters.com/article/2013/02/13/us-obama-speech-jobs-idUSBRE91C03K20130213\">State of the Union speech\u003c/a>. I'm confident this is our time.\u003c/p>\n\u003cfigure id=\"attachment_58684\" class=\"wp-caption aligncenter\" style=\"max-width: 397px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/8166347306_460b58b1b9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/8166347306_460b58b1b9.jpg\" alt=\"Photo: Courtesy ROC-United\" width=\"397\" height=\"392\" class=\"size-full wp-image-58684\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Courtesy ROC-United\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What can consumers do?\u003c/strong>\u003cbr>\nSpread the word about this book. Speak up when you eat out around the country. Ask restaurant employees about their working conditions, including wages and tips, and whether or not they have paid sick leave. Let the managers of restaurants you frequent know that the working conditions of restaurant employees is something you care about. If a restaurant is doing all the right things by its employees, let management know that's important to you and you'll keep supporting them for their efforts. We've created a \u003ca href=\"http://rocunited.org/dinersguide/\">dining guide\u003c/a> (it's also available as a smart phone ap) for consumers. Let Congress know you care; \u003ca href=\"http://signon.org/sign/tell-congress-dont-let\">sign our petition\u003c/a>. It's not enough just to tip better, though that's a nice thing to do, it's not really the point. We're trying to create industry-wide, systemic change in working conditions across the country for all restaurant employees.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>[youtube http://www.youtube.com/watch?v=LZEUwvIHdSs]\u003c/p>\n\n",
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"excerpt": "UC Berkeley's Saru Jayaraman is on a mission to improve the working conditions of restaurant employees around the country. The author of Behind the Kitchen Door talks with Sarah Henry.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_58675\" class=\"wp-caption aligncenter\" style=\"max-width: 495px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/sarah_3-workers-image-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/sarah_3-workers-image-1.jpg\" alt=\"Behind the Kitchen Door reveals the real plight of many restaurant workers. Photo: Courtesy ROC-United\" width=\"495\" height=\"222\" class=\"size-full wp-image-58675\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Behind the Kitchen Door reveals the real plight of many restaurant workers.\u003cbr>Photo: Courtesy ROC-United\u003c/figcaption>\u003c/figure>\n\u003cp>Most self-respecting, food-focused, restaurant-goers can wax on about the provenance of their poultry, chat with their local produce farmer on a regular basis, or rattle off the names of several fine-dining restaurants, the celebrity chefs who run them, and their signature dishes. Some consumers are even on friendly terms with the waitstaff and bartenders at their regular haunts.\u003c/p>\n\u003cp>But few diners can tell you much – if anything -- about the largely invisible army of restaurant workers who make eating out possible. With 10 million members in their ranks these employees represent the largest sector of the U.S. workforce. And yet these servers, bussers, runners, cooks, and dishwashers, who are the lifeblood of many restaurants, scrape by on some of the lowest wages in America, putting food on diners' tables at the same time they struggle to make enough money to feed themselves and their families.\u003c/p>\n\u003cp>Up until the Twin Towers fell, \u003ca href=\"http://www.facebook.com/sarujayaraman\">Saru Jayaraman\u003c/a> had never given much thought to the lives of restaurant workers. And then the young labor lawyer got a call from a union leader representing workers from \u003ca href=\"http://nymag.com/news/9-11/10th-anniversary/windows-on-the-world/\">Windows on the World\u003c/a>, the restaurant that had graced the top of the World Trade Center. After the 9/11 tragedy some 250 workers were displaced (73 of their coworkers perished on the day) and they wanted their former boss to make good on his offer to hire them back when he opened a new restaurant. With the help of Jayaraman and one of the headwaiters from Windows on the World, Fekkak Mamdouh, the restaurant workers secured new employment for several former staffers, a victory that was covered by the \u003cem>\u003ca href=\"http://www.nytimes.com/2002/06/06/nyregion/deal-reached-in-windows-on-world-dispute.html\">New York Times\u003c/a>\u003c/em>. Jayaraman cofounded the nonprofit \u003ca href=\"http://rocunited.org/\">Restaurant Opportunities Centers (now ROC-United)\u003c/a> with Mamdouh, and she hasn't stopped thinking about the working conditions and wages of restaurant workers ever since.\u003c/p>\n\u003cfigure id=\"attachment_58677\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/saruhighres1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/saruhighres1000.jpg\" alt=\"The daughter of Indian immigrants, Saru Jayaraman, represents disadvantaged restaurant workers. Photo: Sekou Luke\" width=\"1000\" height=\"632\" class=\"size-full wp-image-58677\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The daughter of Indian immigrants, Saru Jayaraman, represents disadvantaged restaurant workers. Photo: Sekou Luke\u003c/figcaption>\u003c/figure>\n\u003cp>Jayaraman caused quite a stir in New York City, when she and her organization went up against several prominent restaurateurs, including Mario Batali, whose \u003ca href=\"http://dinersjournal.blogs.nytimes.com/2012/09/24/del-posto-to-pay-1-15-million-to-settle-workers-suit/\">Del Posto restaurant settled for millions two lawsuits last year\u003c/a> brought by ROC-United for unfair labor practices and abusive working conditions. (Irony alert: Batali's restaurants have been lauded for their Slow Food sensibility and \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/05/30/should-sustainability-be-a-factor-in-restaurant-food/\">sustainable practices\u003c/a>, as BAB has noted.) \u003c/p>\n\u003cp>Now the director of \u003ca href=\"http://laborcenter.berkeley.edu/staff/jayaraman.shtml\">UC Berkeley's Food Labor Research Center\u003c/a>, Jayaraman has written a book, \u003ca href=\"http://thewelcometable.net/behind-the-kitchen-door/\">\u003cem>Behind the Kitchen Door\u003c/em>\u003c/a>, exposing the dirty little secret of exploited restaurant employees and the successful campaigns ROC-United has waged in securing a better work environment for these workers, many of whom are immigrants and people of color. Helping the disadvantaged is nothing new to Jayaraman: The Yale Law School and Harvard School of Government graduate was recognized by former President Bill Clinton while an undergraduate at UCLA for founding a mentoring program for women of color in L.A., where she grew up, the daughter of Indian immigrants, who worked hard to make ends meet.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Jayaraman, who lives in Oakland, returns to the Bay Area this week for book events including \u003ca href=\"http://www.zvents.com/santa_cruz_ca/events/show/313575883-book-reading-and-conversation-with-saru-jayaraman-behind-the-kitchen-door\">tonight at UC Santa Cruz\u003c/a> and tomorrow night at the \u003ca href=\"http://www.eventbrite.com/event/5136481354#\">Disposable Film Festival's Just Food Dinner Screening in San Francisco\u003c/a>, with more Bay Area dates slated for later this spring. ROC-United's Sekou Luke will discuss the book and accompanying \u003ca href=\"http://www.youtube.com/watch?v=LZEUwvIHdSs\">video\u003c/a> at the \u003ca href=\"http://www.brownpapertickets.com/event/332523\">San Francisco Food and Farm Film Festival\u003c/a> on Saturday, March 30. While back East last week Jayaraman talked via phone to Bay Area Bites about her recipe for change and the concept of sustainable labor practices along with sustainable food. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/beyond-kitchen-door600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/beyond-kitchen-door600.jpg\" alt=\"Behind The Kitchen Door. By Saru Jayaraman\" width=\"400\" class=\"size-full wp-image-58679\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What was the catalyst for the book?\u003c/strong>\u003cbr>\nIt's really a call to action to everyone who eats out about what's really happening behind the kitchen door in many restaurants around the country. People want to eat ethically -- look at the impact brought about by books like \u003ca href=\"http://michaelpollan.com/\">Michael Pollan\u003c/a>'s \u003cem>The Omnivore's Dilemma\u003c/em> and \u003ca href=\"http://www.thedailybeast.com/articles/2012/03/12/still-a-fast-food-nation-eric-schlosser-reflects-on-10-years-later.html\">Eric Schlosser\u003c/a>'s \u003cem>Fast Food Nation\u003c/em>. Consumers spoke up and restaurants changed their menus. We're seeking the same thing for restaurant workers in terms of working conditions and wages. It's not enough for diners to care about the food they eat and how the animals were treated. It's important to care about the well-being of the people who cook and serve the food too.\u003c/p>\n\u003cp>\u003cstrong>What don't diners know about restaurant workers?\u003c/strong>\u003cbr>\nSince 1996, the national minimum wage for tipped workers has been frozen at $2.13 an hour. The \u003ca href=\"http://www.restaurant.org/\">National Restaurant Association\u003c/a> has done a good job lobbying to keep the minimum wage for tipped restaurant workers low, and they want diners to stay in the dark on this score, it's a very purposeful move on their part. For many Americans restaurants are their second kitchens; as a culture, we eat out more than any other country, and many of us celebrate significant milestones, like birthdays and anniversaries, in restaurants. And yet most diners really have no idea about the working conditions for these employees.\u003c/p>\n\u003cp>Few diners know that most restaurant employees around the country don't get paid sick leave and since they can't afford to take time off work, they come to work sick, which isn't good for their health or that of the people they're cooking for and serving.\u003c/p>\n\u003cp>The racial segregation in restaurants is real and plays out across the country and restricts opportunities for advancement for many people of color. Our research shows that generally speaking, lighter-skinned employees work in the front of the house and darker skinned workers are relegated behind the kitchen door or in less prominent roles. This situation is very stark in places like Miami, where light-skinned employees work as waiters, brown-skinned Latino employees work as bussers and runners, and hidden in the back are the darkest employees, typically Haitians working as dishwashers.\u003c/p>\n\u003cfigure id=\"attachment_58682\" class=\"wp-caption aligncenter\" style=\"max-width: 213px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/sarah_male-worker.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/sarah_male-worker.png\" alt=\"Photo: Courtesy ROC-United\" width=\"213\" height=\"208\" class=\"size-full wp-image-58682\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Courtesy ROC-United\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>How does California and the Bay Area measure up on restaurant workers' rights?\u003c/strong>\u003cbr>\nCalifornia has a higher rate for tipped workers, its the same as for other minimum wage workers, a minimum of $8 an hour across the board. California is one of seven states that doesn't have a lower minimum wage for tipped workers. But keeping the federal rate low for tipped minimum wages has the effect of driving down wages across the country; and most states pay under $3 an hour for tipped workers. \u003c/p>\n\u003cp>San Francisco was the first city in the country to require all employers to offer \u003ca href=\"http://www.sfgate.com/politics/article/Law-now-entitles-all-workers-in-S-F-to-paid-sick-2619269.php\">paid sick leave to their employees\u003c/a>, so this area is a leader in that regard.\u003c/p>\n\u003cp>And several restaurants here do all the right things by their employees, including offering opportunities for advancement for its lowest paid staff members. \u003ca href=\"http://www.zaziesf.com/zazie/home.html\">Zazie\u003c/a> in San Francisco comes to mind on that front, as do \u003ca href=\"http://www.pizzaiolooakland.com/\">Pizzaiolo \u003c/a>and \u003ca href=\"http://bootandshoeservice.com/\">Boot & Shoe Service\u003c/a> in the East Bay.\u003c/p>\n\u003cp>\u003cstrong>Are you optimistic that restaurant workers will get their due?\u003c/strong>\u003cbr>\nThere's incredible momentum right now for our work. A number of states are passing laws that will transform the working conditions of restaurant employees. \u003ca href=\"http://www.philly.com/philly/blogs/jobs/INQ_JobbingBlog_Thursday-Council-to-vote-on-paid-sick-leave-in-Philadelphia-.html\">Philadelphia\u003c/a> just passed an ordinance allowing restaurant workers to receive paid sick days, it's the largest city in the U.S. to pass such a measure. [The measure is subject to \u003ca href=\"http://philadelphia.cbslocal.com/2013/03/15/future-of-paid-sick-leave-bill-now-in-mayors-hands/\">pending mayoral approval\u003c/a>.] President Obama mentioned raising the minimum wage, including for tipped wage workers, in his \u003ca href=\"http://www.reuters.com/article/2013/02/13/us-obama-speech-jobs-idUSBRE91C03K20130213\">State of the Union speech\u003c/a>. I'm confident this is our time.\u003c/p>\n\u003cfigure id=\"attachment_58684\" class=\"wp-caption aligncenter\" style=\"max-width: 397px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/8166347306_460b58b1b9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/8166347306_460b58b1b9.jpg\" alt=\"Photo: Courtesy ROC-United\" width=\"397\" height=\"392\" class=\"size-full wp-image-58684\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Courtesy ROC-United\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>What can consumers do?\u003c/strong>\u003cbr>\nSpread the word about this book. Speak up when you eat out around the country. Ask restaurant employees about their working conditions, including wages and tips, and whether or not they have paid sick leave. Let the managers of restaurants you frequent know that the working conditions of restaurant employees is something you care about. If a restaurant is doing all the right things by its employees, let management know that's important to you and you'll keep supporting them for their efforts. We've created a \u003ca href=\"http://rocunited.org/dinersguide/\">dining guide\u003c/a> (it's also available as a smart phone ap) for consumers. Let Congress know you care; \u003ca href=\"http://signon.org/sign/tell-congress-dont-let\">sign our petition\u003c/a>. It's not enough just to tip better, though that's a nice thing to do, it's not really the point. We're trying to create industry-wide, systemic change in working conditions across the country for all restaurant employees.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Chef Nico Vera Shares Peru’s Unique Culinary History",
"title": "Chef Nico Vera Shares Peru’s Unique Culinary History",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_58508\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Nico-Vera.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Nico-Vera.jpeg\" alt=\"Nico Vera demonstrating how to make ceviche. Photo courtesy: Cathedral Creative Studios\" width=\"1000\" height=\"928\" class=\"size-full wp-image-58508\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nico Vera demonstrating how to make ceviche. Photo courtesy: Cathedral Creative Studios\u003c/figcaption>\u003c/figure>\n\u003cp>What do quinoa, potatoes, tomatoes and hot peppers have in common? They were all indigenous crops cultivated by the Incas in Peru hundreds of years ago, before the arrival of the Spanish \u003cem>conquistadores\u003c/em> in 1535. Peruvian cuisine, according to Peruvian-born, personal chef, Nico Vera, is unique in its incorporation of food traditions from the five vibrant cultures that have shaped Peru: the Inca, Spanish, African, Chinese and Japanese. Vera, who blogs at \u003ca href=\"http://www.piscotrail.com/\">Pisco Trail\u003c/a> will be one of the featured chefs at the \u003ca href=\"http://www.sfgardenshow.com/highlights/chefs-at-the-show.html\">San Francisco Flower and Garden Show\u003c/a> (along with Annie Somerville of \u003ca href=\"http://www.greensrestaurant.com/\">Greens\u003c/a>, \u003ca href=\"http://www.wanderingspoon.com/ws/Wandering_Spoon_-_A_World_of_Food_-_Thy_Tran.html\">Thy Tran\u003c/a> and KQED’s own \u003ca href=\"http://blogs.kqed.org/checkplease/host-biography/\">Leslie Sbrocco\u003c/a>). The Garden show runs March 20-24. Vera's cooking demo will be March 21, at 3:00 pm, on the Sequoia Stage.\u003c/p>\n\u003cp>In an interview with Bay Area Bites, Vera shared that he has been cooking since he became his mother’s “sous chef” at the age of 10. Since Vera moved to San Francisco in 2000, his mission has been to promote appreciation of Peruvian food and drink through pop-ups, dinners, classes and recipes on his blog. He’s been a regular at \u003ca href=\"http://18reasons.org/\">18 Reasons\u003c/a>, plus guest blogger on Chef Marcus Samuelsson’s blog with a \u003ca href=\"http://www.marcussamuelsson.com/?s=Nico+Vera\">five-part series\u003c/a> that examined Peruvian cooking through \"Five Courses, Five Cultures, and 500 Years of Fusion.\"\u003c/p>\n\u003cp>INTERVIEW (edited for length and clarity)\u003c/p>\n\u003cp>\u003cstrong>How have the several cultures you mentioned impacted the culinary history of Peru?\u003c/strong>\u003c/p>\n\u003cp>The Spaniards introduced onions, limes, grapes and spices like cumin and oregano. They also brought over African slaves who worked on sugar plantations or for wealthy families in Lima. And the Africans brought their own cooking styles. For example, the dish \u003cem>anticucho\u003c/em>, (a kind of shish kebab) is a popular street food of barbequed beef hearts marinated with vinegar, hot pepper and lime and cooked on a wooden skewers. Long ago, when the upper classes discarded the tough cuts of beef, the poorer people, (the African slaves) would cook them because nothing should go to waste. Now people line up for \u003cem>anticuchos\u003c/em> every night at street carts and food stalls.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>What dish will you be preparing for the San Francisco Garden Show?\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Aji de Gallina\u003c/em>, a famous creamy, Peruvian chicken stew with hot peppers, that is always prepared for special events, even though it’s slow cooked and pretty laborious. It’s a distant relative of \u003ca href=\"http://en.wikipedia.org/wiki/Blancmange\">blancmange\u003c/a>, a nourishing European dish dating from the Middle Ages made with chicken, sugar, rice and milk. When that dish made its way to Peru, hot peppers were added which changed its color and flavor completely. This chicken stew brings up a very special memory for me.\u003c/p>\n\u003cfigure id=\"attachment_58496\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/aji-de-gallina-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/aji-de-gallina-.jpg\" alt=\"Aji de gallina - Peruvian chicken stew. Photo courtesy: Nico Vera\" width=\"1000\" height=\"750\" class=\"size-full wp-image-58496\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Aji de gallina - Peruvian chicken stew. Photo courtesy: Nico Vera\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Can you share that special memory?\u003c/strong>\u003c/p>\n\u003cp>When I was about 10 years old, on my Dad’s birthday, my Mom made her chicken stew for dinner. And as often happened in the small third world town where we lived, during the meal, the electricity went out, so we ate the chicken stew in the dark. Eating that chicken without seeing it heightened the senses. The flavors were so intense and beautiful that I fell in love with Peruvian food in that moment and decided I had to learn to cook it.\u003c/p>\n\u003cfigure id=\"attachment_58494\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/pisco-punch.jpg\">\u003cimg class=\"size-full wp-image-58494\" alt=\"pisco-punch\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/pisco-punch.jpg\" width=\"1000\" height=\"750\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pisco Punch, photo courtesy Nico Vera\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>As a Peruvian mixologist, you are always creating variations on \u003ca href=\"http://en.wikipedia.org/wiki/Pisco\">pisco\u003c/a> cocktails. Can you explain its history?\u003c/strong>\u003c/p>\n\u003cp>Pisco is a grape brandy popular since the late 1500’s. Grapes were not native to Peru. They were brought by the Spaniards who established some of the first vineyards in the Americas. The wine they produced there was so good that the King of Spain banned its production – he was worried that it would compete with Spanish wine. So instead, the grapes were made into the first distilled spirit in the Americas.\u003c/p>\n\u003cp>When this new spirit was created, it became very popular all over Peru. It was considered medicinal, like brandy. In 1920, the National Drink of Peru, the Pisco Sour, was created in Lima (by an American bartender who lived there) mixing two parts Pisco, one part simple syrup, one part lime juice, and egg whites, shaken with ice, and served strained with drops of Angostura bitters\u003c/p>\n\u003cp>\u003cstrong>How do you play with creating new pisco cocktails?\u003c/strong>\u003c/p>\n\u003cp>I try to tweak it using different herbs like thyme. Or I infuse the sugar syrup with hot peppers, habanero or chicory or infuse the pisco with coffee beans. It’s alchemy. At the Garden Show, I’ll demonstrate Pisco Punch, (which has a \u003ca href=\"http://www.piscotrail.com/2011/01/05/drinks/a-brief-history-of-pisco-in-san-francisco/\">long historical connection\u003c/a> to San Francisco).\u003c/p>\n\u003cfigure id=\"attachment_58495\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/crema-volteada-with-quinoa.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/crema-volteada-with-quinoa.jpg\" alt=\"Peruvian flan with quinoa. Photo courtesy: Nico Vera\" width=\"1000\" height=\"750\" class=\"size-full wp-image-58495\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Peruvian flan with quinoa. Photo courtesy: Nico Vera\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>We’ve discussed a main dish and cocktail, can you describe a special Peruvian dessert?\u003c/strong>\u003c/p>\n\u003cp>There are so many, but one of my favorites is flan with quinoa. It has a different texture. Historically, when the Spaniards brought over sugar cane in the eighteenth century, everything changed . In Lima at that time, there were lots of convents and it was the nuns who specialized in making extravagant desserts for holidays and celebrations. And what’s great is that they were good record keepers and wrote everything down. But they used some odd measurements. Like a recipe might say: take 2 \u003cem>soles\u003c/em> (the Peruvian currency) worth of eggs. So we have to do some detective work to figure out how many eggs 2 \u003cem>soles\u003c/em> would have bought back then.\u003c/p>\n\u003cp>\u003cstrong>We often don't hear about what people eat for the first meal of the day. I'm curious about a typical Peruvian breakfast.\u003c/strong>\u003c/p>\n\u003cp>My favorite breakfast is \u003cem>pan con chicharron\u003c/em>, a fried pork sandwich with sweet potatoes, and \u003cem>cafe con leche\u003c/em>.\u003c/p>\n\u003cp>\u003cstrong>Are you planning to open a restaurant some day?\u003c/strong>\u003c/p>\n\u003cp>Right now, I'm not sure, because I’d miss interacting with diners, which means a lot to me. When I do pop-ups at 18 Reasons I’m not just back in the kitchen. I’m up front with the guests, plating, serving. I tell them the stories behind what they’re eating.\u003c/p>\n\u003cp>\u003cstrong>Can you recommend any Peruvian restaurants for people who want to sample this cuisine?\u003c/strong>\u003c/p>\n\u003cp>San Francisco has many Peruvian restaurants. Two of my favorites are very different from each other:\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/mi-lindo-per%C3%BA-san-francisco-2\">Mi Lindo Peru\u003c/a> is a hole-in-the-wall on Mission, where you feel like you are eating in someone’s home.\u003c/p>\n\u003cp>And for a more high-end experience, \u003ca href=\"http://www.lamarcebicheria.com/san-francisco/\">La Mar Cebicheria\u003c/a> in the Embarcadero.\u003c/p>\n\u003cp>\u003cstrong>What’s your latest project?\u003c/strong>\u003c/p>\n\u003cp>I’m writing a book now. I’ve been passionately collecting stories and recipes from my Mom; finding out what Peru was like back when she was a child; it's a memoir that takes a girl’s perspective.\u003c/p>\n\u003cp>\u003cstrong>You picked a recipe for Loma Saltado to share with Bay Area Bites readers, because of its Chinese influence?\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Chifa\u003c/em> is what they call Chinese food in Peru. It’s been around for 150 years. After the Afro-Peruvians won their freedom, immigrants from China came to work on the farms and plantations, bringing ingredients such as ginger and soy sauce and woks. When my family would go out to eat we would always go to eat Chifa and sit at big round tables. In Peru, there are thousands of Chinese restaurants. Now when I travel to cities like New York and Vancouver, I make a point to visit their Chinatowns, because they make me feel at home.\u003c/p>\n\u003cfigure id=\"attachment_58497\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/lomo-saltado.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/lomo-saltado.jpg\" alt=\"Chinese-Peruvian Beef Stir Fry. Photo courtesy: Nico Vera\" width=\"1000\" height=\"750\" class=\"size-full wp-image-58497\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chinese-Peruvian Beef Stir Fry. Photo courtesy: Nico Vera\u003c/figcaption>\u003c/figure>\n\u003cp>RECIPE\u003cbr>\n\u003cstrong>Nico Vera’s Lomo Saltado - Chinese-Peruvian Beef Stir Fry\u003c/strong>\u003c/p>\n\u003cp>Lomo Saltado is one of the most important dishes in the history of Peruvian cuisine — it’s the first time that ingredients from China like ginger and soy sauce were mixed with Peruvian aji amarillo hot peppers, and the fusion is a truly savory and spicy Chifa dish.\u003c/p>\n\u003cp>Though there are many variations of Lomo Saltado, the main ingredients are beef, red onions, tomatoes, and French fries. The real key to this dish, however, is the seasoning — in addition to salt, garlic, and ginger, I prepare a sauce with soy sauce, white wine vinegar, oyster sauce, and aji amarillo. The recipe here is from my mom, but the addition of the oyster sauce was inspired by Gaston Acurio’s version of Lomo Saltado at La Mar.\u003c/p>\n\u003cp>INGREDIENTS FOR THE STIR-FRY\u003cbr>\n• 1/2 lb. beef (see notes below)\u003cbr>\n• 1 tablespoon canola oil\u003cbr>\n• 1 red onion\u003cbr>\n• 1 tomato\u003cbr>\n• 1 clove garlic\u003cbr>\n• 1 small piece of ginger\u003cbr>\n• 1 bag of frozen French fries\u003cbr>\n• salt to taste\u003cbr>\n• green onion and cilantro for garnish\u003cbr>\n• 1 lime\u003c/p>\n\u003cp>INGREDIENTS FOR THE SAUCE\u003cbr>\n• 2 tablespoons soy sauce\u003cbr>\n• 1/2 teaspoon aji amarillo paste\u003cbr>\n• 4 teaspoons white wine vinegar\u003cbr>\n• 2 teaspoons oyster sauce\u003c/p>\n\u003cp>PREPARATION\u003cbr>\nIn addition to the ingredients above, you’ll need a skillet for stir-frying and a bowl to mix the sauce.\u003cbr>\n1. Preheat the oven and follow the instruction to bake the French fries, usually at 450°F for 30 minutes or so. You can continue with the preparation that follows while the fries are baking, but wait until they are done before stir-frying the beef.\u003cbr>\n2. Mince the garlic and ginger. Chop the cilantro and cut the green onion into rings. Slice the tomato into six wedges. Peel the red onion, cut in half, and cut each half in quarters and separate onion layers into leaf-like slices. Cut the lime in half.\u003cbr>\n3. In a small bowl, prepare the sauce by mixing together the soy sauce, vinegar, aji amarillo, and oyster sauce.\u003cbr>\n4. Cut the beef into medium size strips.\u003cbr>\n5. When the fries are done, remove from oven.\u003cbr>\n6. Heat canola oil in skillet over medium to high heat.\u003cbr>\n7. Season the beef strips with salt and stir-fry the beef in skillet, about 30 seconds.\u003cbr>\n8. Add the garlic and ginger, stir-fry about 30 seconds.\u003cbr>\n9. Add the onions and tomatoes, stir-fry about 30 seconds.\u003cbr>\n10. Add the fries and prepared sauce, stir-fry about 30 seconds.\u003cbr>\n11. Turn off heat and mix in the green onion and cilantro, stir-fry about 30 seconds.\u003cbr>\n12. Serve immediately and squeeze juice of half a lime over dish.\u003c/p>\n\u003cp>SERVINGS\u003cbr>\n2 servings.\u003c/p>\n\u003cp>NOTES\u003cbr>\nLomo means tenderloin en español, but other cuts of beef will work well as long as you don’t overcook them. For example, I like using a New York strip and sometimes a top sirloin. The beef strips should be of even thickness and not too long, that way they will cook uniformly. Once the sauce is prepared, the fries are baked, and all the ingredients are chopped or sliced, the cooking happens very fast. The timing in the steps above is only an estimate, what is most important is not to overcook the beef or tomatoes. Also, you should only add the amount of sauce and fries to balance all the ingredients. The end result should be tender beef, crispy onions, moist tomatoes, and warm fries — nothing should be too soft or soggy.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Related Information\u003c/strong>\u003cbr>\nBlog: \u003ca href=\"http://www.piscotrail.com/\">Pisco Trail\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/piscotrail\">Pisco Trail\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/piscotrail\">@piscotrail\u003c/a>\u003cbr>\nPinterest: \u003ca href=\"http://pinterest.com/source/piscotrail.com/\">Piscotrail.com\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_58508\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Nico-Vera.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Nico-Vera.jpeg\" alt=\"Nico Vera demonstrating how to make ceviche. Photo courtesy: Cathedral Creative Studios\" width=\"1000\" height=\"928\" class=\"size-full wp-image-58508\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Nico Vera demonstrating how to make ceviche. Photo courtesy: Cathedral Creative Studios\u003c/figcaption>\u003c/figure>\n\u003cp>What do quinoa, potatoes, tomatoes and hot peppers have in common? They were all indigenous crops cultivated by the Incas in Peru hundreds of years ago, before the arrival of the Spanish \u003cem>conquistadores\u003c/em> in 1535. Peruvian cuisine, according to Peruvian-born, personal chef, Nico Vera, is unique in its incorporation of food traditions from the five vibrant cultures that have shaped Peru: the Inca, Spanish, African, Chinese and Japanese. Vera, who blogs at \u003ca href=\"http://www.piscotrail.com/\">Pisco Trail\u003c/a> will be one of the featured chefs at the \u003ca href=\"http://www.sfgardenshow.com/highlights/chefs-at-the-show.html\">San Francisco Flower and Garden Show\u003c/a> (along with Annie Somerville of \u003ca href=\"http://www.greensrestaurant.com/\">Greens\u003c/a>, \u003ca href=\"http://www.wanderingspoon.com/ws/Wandering_Spoon_-_A_World_of_Food_-_Thy_Tran.html\">Thy Tran\u003c/a> and KQED’s own \u003ca href=\"http://blogs.kqed.org/checkplease/host-biography/\">Leslie Sbrocco\u003c/a>). The Garden show runs March 20-24. Vera's cooking demo will be March 21, at 3:00 pm, on the Sequoia Stage.\u003c/p>\n\u003cp>In an interview with Bay Area Bites, Vera shared that he has been cooking since he became his mother’s “sous chef” at the age of 10. Since Vera moved to San Francisco in 2000, his mission has been to promote appreciation of Peruvian food and drink through pop-ups, dinners, classes and recipes on his blog. He’s been a regular at \u003ca href=\"http://18reasons.org/\">18 Reasons\u003c/a>, plus guest blogger on Chef Marcus Samuelsson’s blog with a \u003ca href=\"http://www.marcussamuelsson.com/?s=Nico+Vera\">five-part series\u003c/a> that examined Peruvian cooking through \"Five Courses, Five Cultures, and 500 Years of Fusion.\"\u003c/p>\n\u003cp>INTERVIEW (edited for length and clarity)\u003c/p>\n\u003cp>\u003cstrong>How have the several cultures you mentioned impacted the culinary history of Peru?\u003c/strong>\u003c/p>\n\u003cp>The Spaniards introduced onions, limes, grapes and spices like cumin and oregano. They also brought over African slaves who worked on sugar plantations or for wealthy families in Lima. And the Africans brought their own cooking styles. For example, the dish \u003cem>anticucho\u003c/em>, (a kind of shish kebab) is a popular street food of barbequed beef hearts marinated with vinegar, hot pepper and lime and cooked on a wooden skewers. Long ago, when the upper classes discarded the tough cuts of beef, the poorer people, (the African slaves) would cook them because nothing should go to waste. Now people line up for \u003cem>anticuchos\u003c/em> every night at street carts and food stalls.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>What dish will you be preparing for the San Francisco Garden Show?\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Aji de Gallina\u003c/em>, a famous creamy, Peruvian chicken stew with hot peppers, that is always prepared for special events, even though it’s slow cooked and pretty laborious. It’s a distant relative of \u003ca href=\"http://en.wikipedia.org/wiki/Blancmange\">blancmange\u003c/a>, a nourishing European dish dating from the Middle Ages made with chicken, sugar, rice and milk. When that dish made its way to Peru, hot peppers were added which changed its color and flavor completely. This chicken stew brings up a very special memory for me.\u003c/p>\n\u003cfigure id=\"attachment_58496\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/aji-de-gallina-.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/aji-de-gallina-.jpg\" alt=\"Aji de gallina - Peruvian chicken stew. Photo courtesy: Nico Vera\" width=\"1000\" height=\"750\" class=\"size-full wp-image-58496\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Aji de gallina - Peruvian chicken stew. Photo courtesy: Nico Vera\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Can you share that special memory?\u003c/strong>\u003c/p>\n\u003cp>When I was about 10 years old, on my Dad’s birthday, my Mom made her chicken stew for dinner. And as often happened in the small third world town where we lived, during the meal, the electricity went out, so we ate the chicken stew in the dark. Eating that chicken without seeing it heightened the senses. The flavors were so intense and beautiful that I fell in love with Peruvian food in that moment and decided I had to learn to cook it.\u003c/p>\n\u003cfigure id=\"attachment_58494\" class=\"wp-caption alignnone\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/pisco-punch.jpg\">\u003cimg class=\"size-full wp-image-58494\" alt=\"pisco-punch\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/pisco-punch.jpg\" width=\"1000\" height=\"750\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pisco Punch, photo courtesy Nico Vera\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>As a Peruvian mixologist, you are always creating variations on \u003ca href=\"http://en.wikipedia.org/wiki/Pisco\">pisco\u003c/a> cocktails. Can you explain its history?\u003c/strong>\u003c/p>\n\u003cp>Pisco is a grape brandy popular since the late 1500’s. Grapes were not native to Peru. They were brought by the Spaniards who established some of the first vineyards in the Americas. The wine they produced there was so good that the King of Spain banned its production – he was worried that it would compete with Spanish wine. So instead, the grapes were made into the first distilled spirit in the Americas.\u003c/p>\n\u003cp>When this new spirit was created, it became very popular all over Peru. It was considered medicinal, like brandy. In 1920, the National Drink of Peru, the Pisco Sour, was created in Lima (by an American bartender who lived there) mixing two parts Pisco, one part simple syrup, one part lime juice, and egg whites, shaken with ice, and served strained with drops of Angostura bitters\u003c/p>\n\u003cp>\u003cstrong>How do you play with creating new pisco cocktails?\u003c/strong>\u003c/p>\n\u003cp>I try to tweak it using different herbs like thyme. Or I infuse the sugar syrup with hot peppers, habanero or chicory or infuse the pisco with coffee beans. It’s alchemy. At the Garden Show, I’ll demonstrate Pisco Punch, (which has a \u003ca href=\"http://www.piscotrail.com/2011/01/05/drinks/a-brief-history-of-pisco-in-san-francisco/\">long historical connection\u003c/a> to San Francisco).\u003c/p>\n\u003cfigure id=\"attachment_58495\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/crema-volteada-with-quinoa.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/crema-volteada-with-quinoa.jpg\" alt=\"Peruvian flan with quinoa. Photo courtesy: Nico Vera\" width=\"1000\" height=\"750\" class=\"size-full wp-image-58495\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Peruvian flan with quinoa. Photo courtesy: Nico Vera\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>We’ve discussed a main dish and cocktail, can you describe a special Peruvian dessert?\u003c/strong>\u003c/p>\n\u003cp>There are so many, but one of my favorites is flan with quinoa. It has a different texture. Historically, when the Spaniards brought over sugar cane in the eighteenth century, everything changed . In Lima at that time, there were lots of convents and it was the nuns who specialized in making extravagant desserts for holidays and celebrations. And what’s great is that they were good record keepers and wrote everything down. But they used some odd measurements. Like a recipe might say: take 2 \u003cem>soles\u003c/em> (the Peruvian currency) worth of eggs. So we have to do some detective work to figure out how many eggs 2 \u003cem>soles\u003c/em> would have bought back then.\u003c/p>\n\u003cp>\u003cstrong>We often don't hear about what people eat for the first meal of the day. I'm curious about a typical Peruvian breakfast.\u003c/strong>\u003c/p>\n\u003cp>My favorite breakfast is \u003cem>pan con chicharron\u003c/em>, a fried pork sandwich with sweet potatoes, and \u003cem>cafe con leche\u003c/em>.\u003c/p>\n\u003cp>\u003cstrong>Are you planning to open a restaurant some day?\u003c/strong>\u003c/p>\n\u003cp>Right now, I'm not sure, because I’d miss interacting with diners, which means a lot to me. When I do pop-ups at 18 Reasons I’m not just back in the kitchen. I’m up front with the guests, plating, serving. I tell them the stories behind what they’re eating.\u003c/p>\n\u003cp>\u003cstrong>Can you recommend any Peruvian restaurants for people who want to sample this cuisine?\u003c/strong>\u003c/p>\n\u003cp>San Francisco has many Peruvian restaurants. Two of my favorites are very different from each other:\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/mi-lindo-per%C3%BA-san-francisco-2\">Mi Lindo Peru\u003c/a> is a hole-in-the-wall on Mission, where you feel like you are eating in someone’s home.\u003c/p>\n\u003cp>And for a more high-end experience, \u003ca href=\"http://www.lamarcebicheria.com/san-francisco/\">La Mar Cebicheria\u003c/a> in the Embarcadero.\u003c/p>\n\u003cp>\u003cstrong>What’s your latest project?\u003c/strong>\u003c/p>\n\u003cp>I’m writing a book now. I’ve been passionately collecting stories and recipes from my Mom; finding out what Peru was like back when she was a child; it's a memoir that takes a girl’s perspective.\u003c/p>\n\u003cp>\u003cstrong>You picked a recipe for Loma Saltado to share with Bay Area Bites readers, because of its Chinese influence?\u003c/strong>\u003c/p>\n\u003cp>\u003cem>Chifa\u003c/em> is what they call Chinese food in Peru. It’s been around for 150 years. After the Afro-Peruvians won their freedom, immigrants from China came to work on the farms and plantations, bringing ingredients such as ginger and soy sauce and woks. When my family would go out to eat we would always go to eat Chifa and sit at big round tables. In Peru, there are thousands of Chinese restaurants. Now when I travel to cities like New York and Vancouver, I make a point to visit their Chinatowns, because they make me feel at home.\u003c/p>\n\u003cfigure id=\"attachment_58497\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/lomo-saltado.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/lomo-saltado.jpg\" alt=\"Chinese-Peruvian Beef Stir Fry. Photo courtesy: Nico Vera\" width=\"1000\" height=\"750\" class=\"size-full wp-image-58497\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chinese-Peruvian Beef Stir Fry. Photo courtesy: Nico Vera\u003c/figcaption>\u003c/figure>\n\u003cp>RECIPE\u003cbr>\n\u003cstrong>Nico Vera’s Lomo Saltado - Chinese-Peruvian Beef Stir Fry\u003c/strong>\u003c/p>\n\u003cp>Lomo Saltado is one of the most important dishes in the history of Peruvian cuisine — it’s the first time that ingredients from China like ginger and soy sauce were mixed with Peruvian aji amarillo hot peppers, and the fusion is a truly savory and spicy Chifa dish.\u003c/p>\n\u003cp>Though there are many variations of Lomo Saltado, the main ingredients are beef, red onions, tomatoes, and French fries. The real key to this dish, however, is the seasoning — in addition to salt, garlic, and ginger, I prepare a sauce with soy sauce, white wine vinegar, oyster sauce, and aji amarillo. The recipe here is from my mom, but the addition of the oyster sauce was inspired by Gaston Acurio’s version of Lomo Saltado at La Mar.\u003c/p>\n\u003cp>INGREDIENTS FOR THE STIR-FRY\u003cbr>\n• 1/2 lb. beef (see notes below)\u003cbr>\n• 1 tablespoon canola oil\u003cbr>\n• 1 red onion\u003cbr>\n• 1 tomato\u003cbr>\n• 1 clove garlic\u003cbr>\n• 1 small piece of ginger\u003cbr>\n• 1 bag of frozen French fries\u003cbr>\n• salt to taste\u003cbr>\n• green onion and cilantro for garnish\u003cbr>\n• 1 lime\u003c/p>\n\u003cp>INGREDIENTS FOR THE SAUCE\u003cbr>\n• 2 tablespoons soy sauce\u003cbr>\n• 1/2 teaspoon aji amarillo paste\u003cbr>\n• 4 teaspoons white wine vinegar\u003cbr>\n• 2 teaspoons oyster sauce\u003c/p>\n\u003cp>PREPARATION\u003cbr>\nIn addition to the ingredients above, you’ll need a skillet for stir-frying and a bowl to mix the sauce.\u003cbr>\n1. Preheat the oven and follow the instruction to bake the French fries, usually at 450°F for 30 minutes or so. You can continue with the preparation that follows while the fries are baking, but wait until they are done before stir-frying the beef.\u003cbr>\n2. Mince the garlic and ginger. Chop the cilantro and cut the green onion into rings. Slice the tomato into six wedges. Peel the red onion, cut in half, and cut each half in quarters and separate onion layers into leaf-like slices. Cut the lime in half.\u003cbr>\n3. In a small bowl, prepare the sauce by mixing together the soy sauce, vinegar, aji amarillo, and oyster sauce.\u003cbr>\n4. Cut the beef into medium size strips.\u003cbr>\n5. When the fries are done, remove from oven.\u003cbr>\n6. Heat canola oil in skillet over medium to high heat.\u003cbr>\n7. Season the beef strips with salt and stir-fry the beef in skillet, about 30 seconds.\u003cbr>\n8. Add the garlic and ginger, stir-fry about 30 seconds.\u003cbr>\n9. Add the onions and tomatoes, stir-fry about 30 seconds.\u003cbr>\n10. Add the fries and prepared sauce, stir-fry about 30 seconds.\u003cbr>\n11. Turn off heat and mix in the green onion and cilantro, stir-fry about 30 seconds.\u003cbr>\n12. Serve immediately and squeeze juice of half a lime over dish.\u003c/p>\n\u003cp>SERVINGS\u003cbr>\n2 servings.\u003c/p>\n\u003cp>NOTES\u003cbr>\nLomo means tenderloin en español, but other cuts of beef will work well as long as you don’t overcook them. For example, I like using a New York strip and sometimes a top sirloin. The beef strips should be of even thickness and not too long, that way they will cook uniformly. Once the sauce is prepared, the fries are baked, and all the ingredients are chopped or sliced, the cooking happens very fast. The timing in the steps above is only an estimate, what is most important is not to overcook the beef or tomatoes. Also, you should only add the amount of sauce and fries to balance all the ingredients. The end result should be tender beef, crispy onions, moist tomatoes, and warm fries — nothing should be too soft or soggy.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related Information\u003c/strong>\u003cbr>\nBlog: \u003ca href=\"http://www.piscotrail.com/\">Pisco Trail\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/piscotrail\">Pisco Trail\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/piscotrail\">@piscotrail\u003c/a>\u003cbr>\nPinterest: \u003ca href=\"http://pinterest.com/source/piscotrail.com/\">Piscotrail.com\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Deaf Foodies Savor Gourmet Ghetto Tasting Tour in Sign Language",
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"content": "\u003cp>My pair of professions straddles two worlds. By day, I work as an American Sign Language (ASL) interpreter and otherwise, I’m a food writer. Although these domains rarely intersect, it’s a thrill when they do. In 2011, I broke the news of San Francisco’s \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/11/28/deaf-owned-mozzeria-shows-signs-of-great-pizza-coming-to-the-mission/\">first Deaf-owned restaurant, Mozzeria\u003c/a> and followed up last Spring with an \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/23/thumbs-up-for-pizza-and-small-plates-at-deaf-owned-mozzeria/\">interview of the owners in ASL\u003c/a>.\u003c/p>\n\u003cp>But there are plenty of Deaf Bay Area food lovers who aren’t chefs, and I recently took a dozen of them--software developers, college professors, actors and retired folk--on an only-in-sign-language tasting tour of Berkeley’s Gourmet Ghetto through \u003ca href=\"http://www.edibleexcursions.net/\">Edible Excursions.\u003c/a>\u003c/p>\n\u003cp>I’ve been leading Edible Excursions tours of San Francisco Japantown for the general public since last summer, and recently added ASL–only tours for members of the local Deaf community. (Because ASL is a separate language, with its own grammar, one can’t speak English and simultaneously sign ASL.) Since the Berkeley culinary romp was my third ASL tour, I knew from experience that I would be breaking a rule of politeness in Deaf culture and added the following warning during my intro speech in front of Shattuck Avenue’s Cheese Board.\u003c/p>\n\u003cp>Due to our tightly planned schedule tasting tidbits at nine places in three hours, I explained that I was going to have to \u003cem>rush\u003c/em> the group from one spot to another. In Deaf Culture, despite the advances of email, video phones and texting, face-to-face communication in expressive ASL often has top priority and thus it is considered \u003cem>rude\u003c/em> to interrupt signed conversations. In the interest of maximal food appreciation, however, the Deaf foodies replied to my rudeness tip-off with amenable nods.\u003c/p>\n\u003cfigure id=\"attachment_57710\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/sauls-Collage-Alyce.jpg\">\u003cimg class=\"size-full wp-image-57710\" alt=\"Saul's deli delights, photo courtesy Alyce Reynolds\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/sauls-Collage-Alyce.jpg\" width=\"1000\" height=\"606\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Saul's deli delights, photo courtesy Alyce Reynolds\u003c/figcaption>\u003c/figure>\n\u003cp>With that, we headed to \u003ca href=\"http://saulsdeli.com/\">Saul’s Deli\u003c/a>, where a table was already set with glasses for what proved to be our first guessing game of the day. I told the group that this straw-colored soda was house-made, as was common in the heyday of New York delis in the early 20th century, when this flavor was touted for its health benefits. What is it? Ginger and vanilla were the first guesses. I shook my head no. Finally, a member of the group with a sensitive palate guessed correctly: \u003ca href=\"http://forward.com/articles/159483/cel-ray-soda-grabs-new-fans/?p=all\">celery seed soda\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Then, we were joined by Saul’s owner Peter Levitt and over succulent house-smoked pastrami sandwiches, he explained Saul’s mission to serve locally made deli fare, as opposed to the former practice of flying in deli foods from New York.\u003c/p>\n\u003cfigure id=\"attachment_57711\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/teas-Alyce.jpg\">\u003cimg class=\"size-full wp-image-57711\" alt=\"Imperial Tea Court, photo courtesy Alyce Reynolds\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/teas-Alyce.jpg\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Imperial Tea Court, photo courtesy Alyce Reynolds\u003c/figcaption>\u003c/figure>\n\u003cp>Next, we ambled over to the Epicurious Garden complex and entered the regal \u003ca href=\"http://www.imperialtea.com/\">Imperial Tea Court\u003c/a> for a lecture on the history of tea with seven kinds to sniff and one to taste.\u003c/p>\n\u003cfigure id=\"attachment_57712\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Alegio-Ken-arcia.jpg\">\u003cimg class=\"size-full wp-image-57712\" alt=\"Chocolate heaven at Alegio, photo courtesy Ken Arcia\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Alegio-Ken-arcia.jpg\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chocolate heaven at Alegio, photo courtesy Ken Arcia\u003c/figcaption>\u003c/figure>\n\u003cp>The most popular stop on the tour--not surprisingly--introduced the group to “the best chocolate in the world,” accordingly to \u003ca href=\"http://www.alegio.com/home.html\">Alegio\u003c/a>’s co-owner Robbin Everson, which grows only on Sao Tome, a tiny island off the coast of West Africa. The series of nibbles of bars from 100% to 73 1/2% cacao was revelatory and sublime. Thanks to Everson’s expertise, the guests delighted in having all their questions answered. Two of the most surprising discoveries: Hershey’s bars contain only 10% cacao and there is no caffeine in chocolate--instead a stimulating compound called \u003ca href=\"http://en.wikipedia.org/wiki/Theobromine\">theobromine\u003c/a> produces a different set of effects on the body.\u003c/p>\n\u003cp>On our way out of Epicurious Garden, we made a quick stop at \u003ca href=\"http://www.sooptogo.com/\">Soop\u003c/a> for some warming Thai Red lentil soup and I explained that owner Marc Kelly serves Swedish yellow split pea soup every Thursday to honor his Swedish mom's national tradition.\u003c/p>\n\u003cfigure id=\"attachment_57713\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Local-butcher-Ken-Arcia.jpg\">\u003cimg class=\"size-full wp-image-57713\" alt=\"Monica Roccino of Local Butcher, photo courtesy Ken Arcia\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Local-butcher-Ken-Arcia.jpg\" width=\"1000\" height=\"624\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Monica Roccino of Local Butcher, photo courtesy Ken Arcia\u003c/figcaption>\u003c/figure>\n\u003cp>After a short walk down Shattuck Avenue, the group assembled in a large semi-circle (with sign language, everyone needs to be able to see) in front of \u003ca href=\"http://thelocalbutchershop.com/\">The Local Butcher Shop\u003c/a>. While they munched on the sandwich of the day, pork with onion, cabbage and BBQ sauce, I interpreted a fascinating lecture about whole animal butchery from co-owner Monica Roccino, after which she entertained questions. “What’s the most exotic meat you carry?” one person asked. Perhaps the questioner was hoping to find ostrich or reindeer on the menu. But Roccino explained that she and husband Adam’s commitment to local ranchers means that they only use animals raised within 150 miles, so the most exotic meat she could come up with was squab (pigeon).\u003c/p>\n\u003cfigure id=\"attachment_57714\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/pizza-ASL-Kim.jpg\">\u003cimg class=\"size-full wp-image-57714\" alt=\"Cheese Board pizza slices quickly disappear, photo courtesy Kim Aronson\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/pizza-ASL-Kim.jpg\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cheese Board pizza slices quickly disappear, photo courtesy Kim Aronson\u003c/figcaption>\u003c/figure>\n\u003cp>In front of the \u003ca href=\"http://cheeseboardcollective.coop/pizza\">Cheese Board Pizza Collective\u003c/a>, I told the group how this worker-owned collective was inspired by an Israeli kibbutz, while they scarfed down the flavor of the day: zucchini, onions, mozzarella, feta cheese, and basil pesto.\u003c/p>\n\u003cp>After a shot of caffeine and history at the \u003ca href=\"http://www.peets.com/about-us/our-history\">original Peet's Coffee\u003c/a> which started the gourmet coffee movement back in 1966, the group was more than ready to mellow out across the street at \u003ca href=\"http://www.vintageberkeley.com/Vine_Street_.html\">Vintage Wine\u003c/a>, where owner Peter Eastlake described the three wines the group was about to sample from Healdsburg’s Preston Winery. But as I began interpreting in ASL, I had a momentary brain-freeze as I realized that common terms in the wine world, such as: “full-bodied,” “thick, round texture,” and “floral notes” were not the kind of phrases that usually come up in my daily courtroom interpreting. Thankfully, several Deaf guests were clearly wine connoisseurs and knew exactly what Peter was talking about. Reverence for the grape, it seems, transcends language.\u003c/p>\n\u003cp>And with a parting sweet scoop of gelato from \u003ca href=\"http://www.lushgelato.com/about.htm\">Lush\u003c/a> back in Epicurious Garden, the Deaf tour guests reflected on the satisfying aspects of the day: one enjoyed learning the history of many places she has frequented throughout her years as a foodie, another appreciated “discovering these awesome hidden gems in Berkeley and the stories behind them and learning about them in ASL,” and a third was so overcome with the delights of the day, he admitted, “I’m sign-less!”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.edibleexcursions.net/#/web/17/tours/berkeleys-gourmet-ghetto\">Edible Excursions’ Gourmet Ghetto tours\u003c/a> Thursdays and Saturdays (stops may vary).\u003c/p>\n\n",
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"excerpt": "A dozen Deaf Foodies relish the tastes and history of Berkeley's Gourmet Ghetto in a 3 hour tasting tour presented completely in American Sign Language (ASL) by food writer (and ASL interpreter) Anna Mindess through Edible Excursions. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>My pair of professions straddles two worlds. By day, I work as an American Sign Language (ASL) interpreter and otherwise, I’m a food writer. Although these domains rarely intersect, it’s a thrill when they do. In 2011, I broke the news of San Francisco’s \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/11/28/deaf-owned-mozzeria-shows-signs-of-great-pizza-coming-to-the-mission/\">first Deaf-owned restaurant, Mozzeria\u003c/a> and followed up last Spring with an \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/23/thumbs-up-for-pizza-and-small-plates-at-deaf-owned-mozzeria/\">interview of the owners in ASL\u003c/a>.\u003c/p>\n\u003cp>But there are plenty of Deaf Bay Area food lovers who aren’t chefs, and I recently took a dozen of them--software developers, college professors, actors and retired folk--on an only-in-sign-language tasting tour of Berkeley’s Gourmet Ghetto through \u003ca href=\"http://www.edibleexcursions.net/\">Edible Excursions.\u003c/a>\u003c/p>\n\u003cp>I’ve been leading Edible Excursions tours of San Francisco Japantown for the general public since last summer, and recently added ASL–only tours for members of the local Deaf community. (Because ASL is a separate language, with its own grammar, one can’t speak English and simultaneously sign ASL.) Since the Berkeley culinary romp was my third ASL tour, I knew from experience that I would be breaking a rule of politeness in Deaf culture and added the following warning during my intro speech in front of Shattuck Avenue’s Cheese Board.\u003c/p>\n\u003cp>Due to our tightly planned schedule tasting tidbits at nine places in three hours, I explained that I was going to have to \u003cem>rush\u003c/em> the group from one spot to another. In Deaf Culture, despite the advances of email, video phones and texting, face-to-face communication in expressive ASL often has top priority and thus it is considered \u003cem>rude\u003c/em> to interrupt signed conversations. In the interest of maximal food appreciation, however, the Deaf foodies replied to my rudeness tip-off with amenable nods.\u003c/p>\n\u003cfigure id=\"attachment_57710\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/sauls-Collage-Alyce.jpg\">\u003cimg class=\"size-full wp-image-57710\" alt=\"Saul's deli delights, photo courtesy Alyce Reynolds\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/sauls-Collage-Alyce.jpg\" width=\"1000\" height=\"606\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Saul's deli delights, photo courtesy Alyce Reynolds\u003c/figcaption>\u003c/figure>\n\u003cp>With that, we headed to \u003ca href=\"http://saulsdeli.com/\">Saul’s Deli\u003c/a>, where a table was already set with glasses for what proved to be our first guessing game of the day. I told the group that this straw-colored soda was house-made, as was common in the heyday of New York delis in the early 20th century, when this flavor was touted for its health benefits. What is it? Ginger and vanilla were the first guesses. I shook my head no. Finally, a member of the group with a sensitive palate guessed correctly: \u003ca href=\"http://forward.com/articles/159483/cel-ray-soda-grabs-new-fans/?p=all\">celery seed soda\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Then, we were joined by Saul’s owner Peter Levitt and over succulent house-smoked pastrami sandwiches, he explained Saul’s mission to serve locally made deli fare, as opposed to the former practice of flying in deli foods from New York.\u003c/p>\n\u003cfigure id=\"attachment_57711\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/teas-Alyce.jpg\">\u003cimg class=\"size-full wp-image-57711\" alt=\"Imperial Tea Court, photo courtesy Alyce Reynolds\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/teas-Alyce.jpg\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Imperial Tea Court, photo courtesy Alyce Reynolds\u003c/figcaption>\u003c/figure>\n\u003cp>Next, we ambled over to the Epicurious Garden complex and entered the regal \u003ca href=\"http://www.imperialtea.com/\">Imperial Tea Court\u003c/a> for a lecture on the history of tea with seven kinds to sniff and one to taste.\u003c/p>\n\u003cfigure id=\"attachment_57712\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Alegio-Ken-arcia.jpg\">\u003cimg class=\"size-full wp-image-57712\" alt=\"Chocolate heaven at Alegio, photo courtesy Ken Arcia\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Alegio-Ken-arcia.jpg\" width=\"500\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chocolate heaven at Alegio, photo courtesy Ken Arcia\u003c/figcaption>\u003c/figure>\n\u003cp>The most popular stop on the tour--not surprisingly--introduced the group to “the best chocolate in the world,” accordingly to \u003ca href=\"http://www.alegio.com/home.html\">Alegio\u003c/a>’s co-owner Robbin Everson, which grows only on Sao Tome, a tiny island off the coast of West Africa. The series of nibbles of bars from 100% to 73 1/2% cacao was revelatory and sublime. Thanks to Everson’s expertise, the guests delighted in having all their questions answered. Two of the most surprising discoveries: Hershey’s bars contain only 10% cacao and there is no caffeine in chocolate--instead a stimulating compound called \u003ca href=\"http://en.wikipedia.org/wiki/Theobromine\">theobromine\u003c/a> produces a different set of effects on the body.\u003c/p>\n\u003cp>On our way out of Epicurious Garden, we made a quick stop at \u003ca href=\"http://www.sooptogo.com/\">Soop\u003c/a> for some warming Thai Red lentil soup and I explained that owner Marc Kelly serves Swedish yellow split pea soup every Thursday to honor his Swedish mom's national tradition.\u003c/p>\n\u003cfigure id=\"attachment_57713\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Local-butcher-Ken-Arcia.jpg\">\u003cimg class=\"size-full wp-image-57713\" alt=\"Monica Roccino of Local Butcher, photo courtesy Ken Arcia\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/Local-butcher-Ken-Arcia.jpg\" width=\"1000\" height=\"624\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Monica Roccino of Local Butcher, photo courtesy Ken Arcia\u003c/figcaption>\u003c/figure>\n\u003cp>After a short walk down Shattuck Avenue, the group assembled in a large semi-circle (with sign language, everyone needs to be able to see) in front of \u003ca href=\"http://thelocalbutchershop.com/\">The Local Butcher Shop\u003c/a>. While they munched on the sandwich of the day, pork with onion, cabbage and BBQ sauce, I interpreted a fascinating lecture about whole animal butchery from co-owner Monica Roccino, after which she entertained questions. “What’s the most exotic meat you carry?” one person asked. Perhaps the questioner was hoping to find ostrich or reindeer on the menu. But Roccino explained that she and husband Adam’s commitment to local ranchers means that they only use animals raised within 150 miles, so the most exotic meat she could come up with was squab (pigeon).\u003c/p>\n\u003cfigure id=\"attachment_57714\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/pizza-ASL-Kim.jpg\">\u003cimg class=\"size-full wp-image-57714\" alt=\"Cheese Board pizza slices quickly disappear, photo courtesy Kim Aronson\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/pizza-ASL-Kim.jpg\" width=\"1000\" height=\"561\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Cheese Board pizza slices quickly disappear, photo courtesy Kim Aronson\u003c/figcaption>\u003c/figure>\n\u003cp>In front of the \u003ca href=\"http://cheeseboardcollective.coop/pizza\">Cheese Board Pizza Collective\u003c/a>, I told the group how this worker-owned collective was inspired by an Israeli kibbutz, while they scarfed down the flavor of the day: zucchini, onions, mozzarella, feta cheese, and basil pesto.\u003c/p>\n\u003cp>After a shot of caffeine and history at the \u003ca href=\"http://www.peets.com/about-us/our-history\">original Peet's Coffee\u003c/a> which started the gourmet coffee movement back in 1966, the group was more than ready to mellow out across the street at \u003ca href=\"http://www.vintageberkeley.com/Vine_Street_.html\">Vintage Wine\u003c/a>, where owner Peter Eastlake described the three wines the group was about to sample from Healdsburg’s Preston Winery. But as I began interpreting in ASL, I had a momentary brain-freeze as I realized that common terms in the wine world, such as: “full-bodied,” “thick, round texture,” and “floral notes” were not the kind of phrases that usually come up in my daily courtroom interpreting. Thankfully, several Deaf guests were clearly wine connoisseurs and knew exactly what Peter was talking about. Reverence for the grape, it seems, transcends language.\u003c/p>\n\u003cp>And with a parting sweet scoop of gelato from \u003ca href=\"http://www.lushgelato.com/about.htm\">Lush\u003c/a> back in Epicurious Garden, the Deaf tour guests reflected on the satisfying aspects of the day: one enjoyed learning the history of many places she has frequented throughout her years as a foodie, another appreciated “discovering these awesome hidden gems in Berkeley and the stories behind them and learning about them in ASL,” and a third was so overcome with the delights of the day, he admitted, “I’m sign-less!”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cfigure id=\"attachment_58249\" class=\"wp-caption aligncenter\" style=\"max-width: 890px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/noma.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/noma.jpg\" alt=\"The famed Noma restaurant in Copenhagen has been blamed for more than 60 of its diners falling ill. Investigators say an illness spread from the staff to the customers. Photo: Keld Navntoft/AFP/Getty Images\" width=\"890\" height=\"500\" class=\"size-full wp-image-58249\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The famed Noma restaurant in Copenhagen has been blamed for more than 60 of its diners falling ill. Investigators say an illness spread from the staff to the customers. Photo: Keld Navntoft/AFP/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/14562108/bill-chappell\">Bill Chappell\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thetwo-way/2013/03/08/173847217/worlds-best-restaurant-blamed-for-67-diners-illnesses\">The Salt at NPR Food\u003c/a> (3/8/13)\u003c/p>\n\u003cp>Noma, the Danish eatery that has won fans with its innovative approach to Nordic cuisine, and won \u003ca href=\"http://www.theworlds50best.com/awards/1-50-winners/\">\u003cem>Restaurant\u003c/em> \u003c/a>magazine's \"World's Best Restaurant\" title the past three years, is getting some unwelcome press, after dozens of people who ate at the Copenhagen restaurant fell sick.\u003c/p>\n\u003cp>A formal review by Denmark's food agency, Fødevarestyrelsen, found that 67 diners suffered from nausea and diarrhea after contracting a norovirus at the restaurant between Feb. 12 and Feb. 16, reports \u003ca href=\"http://cphpost.dk/national/worlds-greatest-restaurant-makes-people-sick\">\u003cem>The Copenhagen Post\u003c/em>\u003c/a>. In that period, 78 people ate at the small restaurant.\u003c/p>\n\u003cp>After the food agency found that members of the restaurant's staff had spread the illness to patrons, it issued an official warning to Noma.\u003cem> \u003c/em>In a kitchen that was outfitted with exotic equipment such as a \u003ca href=\"http://www.pacojet.com/en/product/index.php\">Pacojet\u003c/a> (to make fine sorbets) and a \u003ca href=\"http://www.ukthermomix.com/\">Thermomix\u003c/a> (to combine ingredients at specific temperatures), the Danish food agency found there was no hot water tap to let employees wash their hands properly.\u003c/p>\n\u003cp>Noma has not yet responded to the findings, but the \u003ca href=\"http://www.findsmiley.dk/KontrolRapport.aspx?id=110277560&akt=1&AktLbNr=796030&Region=03\">Fødevarestyrelsen report\u003c/a> mentions that the restaurant pledged to adopt better practices to disinfect its kitchen after an employee falls ill. It also called a plumber to add hot water to the wash basin used by employees.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Explaining the allure of the 12-seat restaurant back in 2010, a \u003ca href=\"http://www.npr.org/blogs/pictureshow/2010/10/12/130517065/noma\">report on \u003cem>All Things Considered\u003c/em>\u003c/a> noted that Noma maintains a strict policy about where it gets its supplies: \"Chef Rene Redzepi, 32, will only use food that is native to the Nordic region. That means no tomatoes, no olive oil — instead, he employs a wide array of local and wild food he often forages himself.\"\u003c/p>\n\u003cp>Noma has played a key role in the emergence of cuisine called New Nordic, credited with \"making over an old-fashioned and, some would say, outdated cuisine,\" as \u003ca href=\"http://www.npr.org/blogs/thesalt/2012/09/17/160747191/nordic-cuisine-moving-beyond-the-meatballs-and-pickled-fish\">\u003cem>The Salt\u003c/em> reported\u003c/a> last year.\u003c/p>\n\u003cp>As \u003ca href=\"http://www.bbc.co.uk/news/world-europe-21720551\">the BBC reports\u003c/a>, \"Noma charges up to 1,500 kroner (£175; $260) for a menu without drinks, and reservations often must be made months in advance.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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},
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"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
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},
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},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/californiareport",
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"order": 8
},
"link": "/californiareport",
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},
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"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
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"order": 10
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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},
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"order": 1
},
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"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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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"title": "Forum",
"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.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
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"order": 9
},
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"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
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},
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"id": "fresh-air",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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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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"source": "NPR"
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"how-i-built-this": {
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"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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"hyphenacion": {
"id": "hyphenacion",
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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},
"jerrybrown": {
"id": "jerrybrown",
"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. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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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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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"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": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/onourwatch",
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"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
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