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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/cp710-group-studio800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/cp710-group560.jpg\" alt=\"Guests and host Leslie Sbrocco taping episode 710 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" title=\"Guests and host Leslie Sbrocco taping episode 710 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-50148\">\u003c/a>\u003cbr>\n\u003cem>Guests and host Leslie Sbrocco taping episode 710 of Check, Please! Bay Area at KQED.\u003c/em>\u003cbr>\n\u003cstrong>Photos: Wendy Goodfriend\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> Season 7 episode 10 (710) airs Thursday October 18 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=7610\">view the entire episode online\u003c/a>. The website also provides restaurant information not specified on the show, written reviews from the guests and restaurant recipes. If you have opinions on the restaurants featured please feel free to share your thoughts. This season, Leslie Sbrocco will continue to share wine tips with each episode.\u003c/p>\n\u003cp>The tenth episode of the season features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7616\">Loló Restaurant\u003c/a> (San Francisco), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7624\">Salute E Vita Ristorante\u003c/a> (Richmond) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7637\">Le Garage\u003c/a> (Sausalito).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/cp710-group800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/cp710-group-greenroom560.jpg\" alt=\"Guests and host Leslie Sbrocco in greenroom after taping episode 710 of Check, Please! Bay Area at KQED.\" title=\"Guests and host Leslie Sbrocco in greenroom after taping episode 710 of Check, Please! Bay Area at KQED.\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-50146\">\u003c/a>\u003cbr>\n\u003cem>Guests and host Leslie Sbrocco in green room after taping episode 710 of Check, Please! Bay Area at KQED.\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Watch Leslie Sbrocco share her Wine Tips about Fortified Wines:\u003c/strong>\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/4e1gQHggoF0\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\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\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/cp710-group-studio800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/cp710-group560.jpg\" alt=\"Guests and host Leslie Sbrocco taping episode 710 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" title=\"Guests and host Leslie Sbrocco taping episode 710 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-50148\">\u003c/a>\u003cbr>\n\u003cem>Guests and host Leslie Sbrocco taping episode 710 of Check, Please! Bay Area at KQED.\u003c/em>\u003cbr>\n\u003cstrong>Photos: Wendy Goodfriend\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> Season 7 episode 10 (710) airs Thursday October 18 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=7610\">view the entire episode online\u003c/a>. The website also provides restaurant information not specified on the show, written reviews from the guests and restaurant recipes. If you have opinions on the restaurants featured please feel free to share your thoughts. This season, Leslie Sbrocco will continue to share wine tips with each episode.\u003c/p>\n\u003cp>The tenth episode of the season features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7616\">Loló Restaurant\u003c/a> (San Francisco), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7624\">Salute E Vita Ristorante\u003c/a> (Richmond) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7637\">Le Garage\u003c/a> (Sausalito).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/cp710-group800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/cp710-group-greenroom560.jpg\" alt=\"Guests and host Leslie Sbrocco in greenroom after taping episode 710 of Check, Please! Bay Area at KQED.\" title=\"Guests and host Leslie Sbrocco in greenroom after taping episode 710 of Check, Please! Bay Area at KQED.\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-50146\">\u003c/a>\u003cbr>\n\u003cem>Guests and host Leslie Sbrocco in green room after taping episode 710 of Check, Please! Bay Area at KQED.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Onigilly Introduces Updated Japanese Comfort Food to the FiDi ",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/lunch-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/lunch-1.jpg\" alt=\"lunch onigilly\" title=\"lunch onigilly\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-49850\">\u003c/a>\u003cbr>\n\u003cem>teriyaki chicken, salmon and hijiki(seaweed) onigiri\u003c/em>\u003c/p>\n\u003cp>Lunch-able staples are culturally relative. While I grew up in LA, toting peanut butter or tuna sandwiches to school, in Denmark, my friend Kim brought a special box from home with his \u003cem>smørrebrød\u003c/em>, open-faced rye bread squares topped with liver spread, cheese or chocolate. And everyday in Japan, Koji Kanematsu’s mother made him \u003ca href=\"http://en.wikipedia.org/wiki/Onigiri\">onigiri\u003c/a>, rice balls stuffed with a pickled plum, a dab of salmon or other filling. These ubiquitous, portable snacks, often wrapped in nori (seaweed), are standard lunch fare for adults as well as children and sold in train stations, convenience stores and specialty shops in every Japanese city.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Onigiri_at_a_convenience_store_by_typester_in_Kamakura.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Onigiri_at_a_convenience_store_by_typester_in_Kamakura.jpg\" alt=\"Onigiri at a convenience store\" title=\"Onigiri at a convenience store\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-49847\">\u003c/a>\u003cbr>\n\u003cem>rows of onigiri at Japanese convenience store. photo courtesy: typester at Kamakura\u003c/em>\u003c/p>\n\u003cp>Last month, Koji Kanematsu’s cozy lunch spot on Kearny, \u003ca href=\"http://onigilly.com/\">Onigilly\u003c/a>, had a soft opening to introduce San Franciscans to an updated version of his childhood comfort food, onigiri. The filled rice packets have been enthusiastically welcomed by curious Fi-Di-ers and who’ve been consuming almost 1000 \"onigilly\" a day.\u003c/p>\n\u003cp>A little explanation of Koji's tweak on the original name: “onigiri” proved challenging for American tongues with its Japanese “r” that’s actually a combination of r, l and d sounds (technically called an \u003ca href=\"http://en.wikipedia.org/wiki/Alveolar_flap\">alveolar flap\u003c/a>) So, Koji morphed the word to “onigilly,” with a more familiar English “l” as in silly, frilly, lily.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/onigilly-Collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/onigilly-Collage.jpg\" alt=\"onigilly Collage\" title=\"onigilly Collage\" width=\"560\" height=\"280\" class=\"alignnone size-full wp-image-49862\">\u003c/a>\u003c/p>\n\u003cp>I first sampled his rice triangles generously topped with eggplant, hijiki and spicy shrimp at the \u003ca href=\"http://www.newpeopleworld.com/eats/\">Cinema Café\u003c/a> in Japantown’s New People building, during a \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/12/tasting-tour-uncovers-japantown%E2%80%99s-tempting-secrets/\">tasting tour that I wrote about\u003c/a> for BAB. (Note: I so enjoyed that \u003ca href=\"http://www.edibleexcursions.net/japantown_tour.htm\">Edible Excursions\u003c/a> tour, that I am now one of the EE guides and lead Japantown tasting tours several Saturdays a month).\u003c/p>\n\u003cp>I was eager to visit his new restaurant and try some of his many veggie, meat and seafood toppings. Arriving before noon, it was easy to snag a spot at one of the five tiny tables and munch my lunch as a steady stream of trendy young office workers moved through an orderly line and took their lunches in compostable boxes to go.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/hijiki.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/hijiki.jpg\" alt=\"hijiki\" title=\"hijiki\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-49851\">\u003c/a>\u003cbr>\n\u003cem>hijiki and shredded carrots\u003c/em>\u003c/p>\n\u003cp>With 17 choices, it's not easy to narrow it down to a set of three. I picked salmon, teriyaki chicken and hijiki (seaweed with shredded carrots), which came with a salad, edamame and pickled ginger. This is comforting, finger food (except for the salad) with a trio of balanced textures: soft warm rice, crunchy nori (if you eat it right away) and satisfying toppings. Light, healthy and flavorful.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/onigilly-lunch.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/onigilly-lunch.jpg\" alt=\"onigilly lunch\" title=\"onigilly lunch\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-49846\">\u003c/a>\u003cbr>\n\u003cem>onigilly topped with snow crab salad, sesame kale and broiled unagi\u003c/em>\u003c/p>\n\u003cp>Onigilly's menu features traditional Japanese flavored toppings, such as salmon, pickled plum, lotus root and stinky-smelling, but good-for-you-because-it's-fermented \u003cem>natto\u003c/em> (soy beans). Plus a range of non-traditional combos, such as teriyaki tofu, spicy bacon cooked with garlic butter and sesame kale.\u003c/p>\n\u003cp>Koji has been selling his nori-wrapped rice packets and toppings from his food cart at Off the Grid Fort Mason, Civic Center Farmers Market and other locations since he completed the food incubation program at \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a>. Executive Director, Caleb Zigas, explains that Koji’s \"motivation, talent, entrepreneurial spirit and product quality\" won him one of the few spots awarded to men in the program that prioritizes immigrant women. He was also the first Japanese person to go through La Cocina's training. And now, Mariko Grady, a current La Cocina participant, supplies Onigilly with its fermented foods. \u003c/p>\n\u003cp>Koji is from southern Japan. While in college there he worked in a restaurant for five years, ironically one that focused on pizza, pasta and wine.Then he started working in a tech company and came to the Bay Area on a business trip and predictably fell for our weather, culture and people.\u003c/p>\n\u003cp>I interviewed him about his rice-ball business and edited his answers for clarity and length.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/koji-and-adachi.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/koji-and-adachi.jpg\" alt=\"koji and adachi\" title=\"koji and adachi\" width=\"560\" height=\"496\" class=\"alignnone size-full wp-image-49858\">\u003c/a>\u003cbr>\n\u003cem>Koji Kanematsu and chef Adachi Hiroyuki\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>How did you come up with the idea for your business?\u003c/strong>\u003c/p>\n\u003cp>KK: When I moved here 6 years ago, I found it strange that there were sushi restaurants on every block, but the onigiri snacks that we can buy everywhere in Japan were nowhere to be found. The Japanese friends I met here all missed the same taste of home and urged me to start a business to fill this need. \u003c/p>\n\u003cp>\u003cstrong>So did you start with the onigilly the way you make them now?\u003c/strong>\u003c/p>\n\u003cp>KK: No, I started with a traditional Japanese style rice ball and tried it out on my Irish roommate and his American friends. They said it was okay, but they wouldn't eat it because it had too much rice and not enough filling. I got the idea to switch brown rice for the traditional white rice, then asked my friend (and now business partner) Adachi Hiroyuki–-who was executive chef for the Tsunami sushi restaurants--if he had any ideas how to make this onigiri for Americans? Adachi came up with the perfect fusion of elements: more filling placed on the top of the triangle of brown rice and an expanded array of traditional and non-traditional toppings.\u003c/p>\n\u003cp>\u003cstrong>You say that onigiri has a long history. What do you mean?\u003c/strong>\u003c/p>\n\u003cp>KK: Well, they found fossilized rice balls from the Yayoi Period, about 2300 years ago. And in the Middle Ages (1200-1600) samurai used to take onigiri along when they were fighting a war. The traditional filling of \u003cem>ume\u003c/em> pickled plum, helped keep the rice balls fresh. Farmers used to eat the portable snacks too, and office workers--they're the perfect lunch.\u003c/p>\n\u003cp>\u003cstrong>(At this point, chef Adachi Hiroyuki joins the conversation). I notice, chef, that your menu is already changing with the seasons.\u003c/strong>\u003c/p>\n\u003cp>AH: Yes, we're saying goodbye to eggplant and shishito (little peppers) but we'll have new flavors for the fall like chard, kabocha squash, sesame kale, beet greens with jalapeno and miso-roasted fennel.\u003c/p>\n\u003cp>\u003cstrong>What are your plans for the future?\u003c/strong>\u003c/p>\n\u003cp>AH: As soon as we get our liquor license, we plan to stay open later and add an izakaya bar, with beer, sake, shochu (a barley vodka) and appetizers.\u003c/p>\n\u003cp>KK: Eventually, we want to open 500 Onigilly restaurants around the country.\u003c/p>\n\u003cp>AH: We want to educate people about how to eat healthy.\u003c/p>\n\u003cp>KK: And expand into serving onigilly for school lunches.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://onigilly.com/\">Onigilly\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/DN3Ay\">Map\u003c/a>\u003cbr>\n343 Kearny Street (at Pine)\u003cbr>\nSan Francisco, CA 94108\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 415-671-4706\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/onigilly\">Onigilly\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/onigilly\">@onigilly\u003c/a>\u003c/p>\n\n",
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"excerpt": "Onigilly (recently opened in the Financial District) offers an updated version of classic Japanese onigiri rice balls with generous toppings, from traditional pickled plum and salmon, to miso roasted fennel, spicy shrimp and bacon cooked with garlic butter, sake and chili sauce.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/lunch-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/lunch-1.jpg\" alt=\"lunch onigilly\" title=\"lunch onigilly\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-49850\">\u003c/a>\u003cbr>\n\u003cem>teriyaki chicken, salmon and hijiki(seaweed) onigiri\u003c/em>\u003c/p>\n\u003cp>Lunch-able staples are culturally relative. While I grew up in LA, toting peanut butter or tuna sandwiches to school, in Denmark, my friend Kim brought a special box from home with his \u003cem>smørrebrød\u003c/em>, open-faced rye bread squares topped with liver spread, cheese or chocolate. And everyday in Japan, Koji Kanematsu’s mother made him \u003ca href=\"http://en.wikipedia.org/wiki/Onigiri\">onigiri\u003c/a>, rice balls stuffed with a pickled plum, a dab of salmon or other filling. These ubiquitous, portable snacks, often wrapped in nori (seaweed), are standard lunch fare for adults as well as children and sold in train stations, convenience stores and specialty shops in every Japanese city.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Onigiri_at_a_convenience_store_by_typester_in_Kamakura.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/Onigiri_at_a_convenience_store_by_typester_in_Kamakura.jpg\" alt=\"Onigiri at a convenience store\" title=\"Onigiri at a convenience store\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-49847\">\u003c/a>\u003cbr>\n\u003cem>rows of onigiri at Japanese convenience store. photo courtesy: typester at Kamakura\u003c/em>\u003c/p>\n\u003cp>Last month, Koji Kanematsu’s cozy lunch spot on Kearny, \u003ca href=\"http://onigilly.com/\">Onigilly\u003c/a>, had a soft opening to introduce San Franciscans to an updated version of his childhood comfort food, onigiri. The filled rice packets have been enthusiastically welcomed by curious Fi-Di-ers and who’ve been consuming almost 1000 \"onigilly\" a day.\u003c/p>\n\u003cp>A little explanation of Koji's tweak on the original name: “onigiri” proved challenging for American tongues with its Japanese “r” that’s actually a combination of r, l and d sounds (technically called an \u003ca href=\"http://en.wikipedia.org/wiki/Alveolar_flap\">alveolar flap\u003c/a>) So, Koji morphed the word to “onigilly,” with a more familiar English “l” as in silly, frilly, lily.\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://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/onigilly-Collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/onigilly-Collage.jpg\" alt=\"onigilly Collage\" title=\"onigilly Collage\" width=\"560\" height=\"280\" class=\"alignnone size-full wp-image-49862\">\u003c/a>\u003c/p>\n\u003cp>I first sampled his rice triangles generously topped with eggplant, hijiki and spicy shrimp at the \u003ca href=\"http://www.newpeopleworld.com/eats/\">Cinema Café\u003c/a> in Japantown’s New People building, during a \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/12/tasting-tour-uncovers-japantown%E2%80%99s-tempting-secrets/\">tasting tour that I wrote about\u003c/a> for BAB. (Note: I so enjoyed that \u003ca href=\"http://www.edibleexcursions.net/japantown_tour.htm\">Edible Excursions\u003c/a> tour, that I am now one of the EE guides and lead Japantown tasting tours several Saturdays a month).\u003c/p>\n\u003cp>I was eager to visit his new restaurant and try some of his many veggie, meat and seafood toppings. Arriving before noon, it was easy to snag a spot at one of the five tiny tables and munch my lunch as a steady stream of trendy young office workers moved through an orderly line and took their lunches in compostable boxes to go.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/hijiki.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/hijiki.jpg\" alt=\"hijiki\" title=\"hijiki\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-49851\">\u003c/a>\u003cbr>\n\u003cem>hijiki and shredded carrots\u003c/em>\u003c/p>\n\u003cp>With 17 choices, it's not easy to narrow it down to a set of three. I picked salmon, teriyaki chicken and hijiki (seaweed with shredded carrots), which came with a salad, edamame and pickled ginger. This is comforting, finger food (except for the salad) with a trio of balanced textures: soft warm rice, crunchy nori (if you eat it right away) and satisfying toppings. Light, healthy and flavorful.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/onigilly-lunch.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/onigilly-lunch.jpg\" alt=\"onigilly lunch\" title=\"onigilly lunch\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-49846\">\u003c/a>\u003cbr>\n\u003cem>onigilly topped with snow crab salad, sesame kale and broiled unagi\u003c/em>\u003c/p>\n\u003cp>Onigilly's menu features traditional Japanese flavored toppings, such as salmon, pickled plum, lotus root and stinky-smelling, but good-for-you-because-it's-fermented \u003cem>natto\u003c/em> (soy beans). Plus a range of non-traditional combos, such as teriyaki tofu, spicy bacon cooked with garlic butter and sesame kale.\u003c/p>\n\u003cp>Koji has been selling his nori-wrapped rice packets and toppings from his food cart at Off the Grid Fort Mason, Civic Center Farmers Market and other locations since he completed the food incubation program at \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a>. Executive Director, Caleb Zigas, explains that Koji’s \"motivation, talent, entrepreneurial spirit and product quality\" won him one of the few spots awarded to men in the program that prioritizes immigrant women. He was also the first Japanese person to go through La Cocina's training. And now, Mariko Grady, a current La Cocina participant, supplies Onigilly with its fermented foods. \u003c/p>\n\u003cp>Koji is from southern Japan. While in college there he worked in a restaurant for five years, ironically one that focused on pizza, pasta and wine.Then he started working in a tech company and came to the Bay Area on a business trip and predictably fell for our weather, culture and people.\u003c/p>\n\u003cp>I interviewed him about his rice-ball business and edited his answers for clarity and length.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/koji-and-adachi.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/koji-and-adachi.jpg\" alt=\"koji and adachi\" title=\"koji and adachi\" width=\"560\" height=\"496\" class=\"alignnone size-full wp-image-49858\">\u003c/a>\u003cbr>\n\u003cem>Koji Kanematsu and chef Adachi Hiroyuki\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>How did you come up with the idea for your business?\u003c/strong>\u003c/p>\n\u003cp>KK: When I moved here 6 years ago, I found it strange that there were sushi restaurants on every block, but the onigiri snacks that we can buy everywhere in Japan were nowhere to be found. The Japanese friends I met here all missed the same taste of home and urged me to start a business to fill this need. \u003c/p>\n\u003cp>\u003cstrong>So did you start with the onigilly the way you make them now?\u003c/strong>\u003c/p>\n\u003cp>KK: No, I started with a traditional Japanese style rice ball and tried it out on my Irish roommate and his American friends. They said it was okay, but they wouldn't eat it because it had too much rice and not enough filling. I got the idea to switch brown rice for the traditional white rice, then asked my friend (and now business partner) Adachi Hiroyuki–-who was executive chef for the Tsunami sushi restaurants--if he had any ideas how to make this onigiri for Americans? Adachi came up with the perfect fusion of elements: more filling placed on the top of the triangle of brown rice and an expanded array of traditional and non-traditional toppings.\u003c/p>\n\u003cp>\u003cstrong>You say that onigiri has a long history. What do you mean?\u003c/strong>\u003c/p>\n\u003cp>KK: Well, they found fossilized rice balls from the Yayoi Period, about 2300 years ago. And in the Middle Ages (1200-1600) samurai used to take onigiri along when they were fighting a war. The traditional filling of \u003cem>ume\u003c/em> pickled plum, helped keep the rice balls fresh. Farmers used to eat the portable snacks too, and office workers--they're the perfect lunch.\u003c/p>\n\u003cp>\u003cstrong>(At this point, chef Adachi Hiroyuki joins the conversation). I notice, chef, that your menu is already changing with the seasons.\u003c/strong>\u003c/p>\n\u003cp>AH: Yes, we're saying goodbye to eggplant and shishito (little peppers) but we'll have new flavors for the fall like chard, kabocha squash, sesame kale, beet greens with jalapeno and miso-roasted fennel.\u003c/p>\n\u003cp>\u003cstrong>What are your plans for the future?\u003c/strong>\u003c/p>\n\u003cp>AH: As soon as we get our liquor license, we plan to stay open later and add an izakaya bar, with beer, sake, shochu (a barley vodka) and appetizers.\u003c/p>\n\u003cp>KK: Eventually, we want to open 500 Onigilly restaurants around the country.\u003c/p>\n\u003cp>AH: We want to educate people about how to eat healthy.\u003c/p>\n\u003cp>KK: And expand into serving onigilly for school lunches.\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://onigilly.com/\">Onigilly\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://goo.gl/maps/DN3Ay\">Map\u003c/a>\u003cbr>\n343 Kearny Street (at Pine)\u003cbr>\nSan Francisco, CA 94108\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 415-671-4706\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/onigilly\">Onigilly\u003c/a>\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/onigilly\">@onigilly\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Q&A with Chef Adam Dulye of Abbot’s Cellar",
"title": "Q&A with Chef Adam Dulye of Abbot’s Cellar",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/AdamDulye.jpg\">\u003cimg class=\"alignnone size-full wp-image-49537\" title=\"Adam Dulye. Photo: Melissa Fuller\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/AdamDulye.jpg\" alt=\"Adam Dulye. Photo: Melissa Fuller\" width=\"560\" height=\"373\">\u003c/a>\u003cbr>\n\u003cem>Adam Dulye. Photo: Melissa Fuller\u003c/em>\u003c/p>\n\u003cp>When \u003ca href=\"http://abbotscellar.com/\">Abbot’s Cellar\u003c/a> opened this summer in the Mission, the initial buzz was that it may become something more than a gastropub. The restaurant is considered a local launch for Adam Dulye, 34, who is the chef-owner and hails from Kansas City. Dulye is a a Culinary Institute of America graduate who spent time studying charcuterie and butchery in France after graduation. He first worked at \u003ca href=\"http://monkskettle.com/\">Monk’s Kettle\u003c/a>, which is the sister restaurant to Abbot’s Cellar. Before moving to the Bay Area, Dulye cooked in craft-beer centric locations in Boulder, Vail, and Portland, Oregon, where he caught the eye of the Brewers Association. In 2009, Dulye cooked at the \u003ca href=\"http://www.durango.org/press-room/press-releases.aspx?mode=detail&id=2009-02-04\">James Beard House\u003c/a>, at one of the foundation’s first beer and food pairing dinners.\u003c/p>\n\u003cp>Dulye is the Culinary Consultant for the Brewers Association, and has spearheaded the culinary menus of several events including \u003ca href=\"http://www.savorcraftbeer.com/beer-food/chefs/\">SAVOR\u003c/a>: An American Craft Beer and Food Experience, the Farm to Table Pavilion at the Great American Beer Festival, and the \u003ca href=\"http://www.worldbeercup.org/\">2012 World Beer Cup Dinner\u003c/a>. In 2009 and 2010, Dulye worked with the Colorado Brewers Guild to showcase beer and food pairings at the \u003ca href=\"http://www.foodandwine.com/classic\">Aspen Food & Wine Classic\u003c/a>. The Noe Valley/Bernal Heights resident is currently consulting with author Janet Fletcher on a book highlighting artisan cheese and craft beer. October's tasting menu at Abbot's Cellar includes pairings like hand cut pasta with brown butter Chanterelle mushrooms, brocolli di ciccio and organic porter from \u003ca href=\"http://www.eelriverbrewing.com/\">Eel River Brewing\u003c/a>; bone marrow roasted root vegetables, chervil pistou with \u003ca href=\"http://www.firestonebeer.com/beers/products/dba-double-barrel-ale\">Double Barrel ale from Firestone Walker\u003c/a>; and for dessert a sour cream cheesecake, Marcona almond shortbread and honey gastrique paired with \u003ca href=\"http://www.moonlightbrewing.com/\">Moonlight Brewing’s\u003c/a> Change of Heart.\u003c/p>\n\u003cp>Bay Area Bites caught up with Dulye via email and in person interviews and his comments have been edited for length and clarity.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What do you hope to accomplish at Abbot’s Cellar as Chef-Owner? Is a Michelin star a goal?\u003c/strong>\u003cbr>\n\u003cstrong>Dulye:\u003c/strong> Getting the Michelin star was a one-liner that I used when we opened. The goal here is to keep the conversation going for beer and food, and push Abbot’s to be more than a dining establishment. For diners, that hopefully means that it’s more of an experience and that you leave with more than a full belly. If you focus on that, a lot of times, things like a Michelin star can follow.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/AbbotsCellar-pork-chop.jpg\">\u003cimg class=\"alignnone size-full wp-image-49538\" title=\"Abbots Cellar oven-roasted pork chop, caraway spaetzle, peaches and tarragon. Photo courtesy of Christian Albertson\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/AbbotsCellar-pork-chop.jpg\" alt=\"Abbots Cellar oven-roasted pork chop, caraway spaetzle, peaches and tarragon. Photo courtesy of Christian Albertson\" width=\"400\" height=\"602\">\u003c/a>\u003cbr>\n\u003cem>Abbot’s Cellar oven-roasted pork chop, caraway spaetzle, peaches and tarragon--a popular mainstay of the menu. Photo courtesy of Christian Albertson\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are you most passionate about, food-wise? \u003c/strong>\u003cbr>\n\u003cstrong>Dulye:\u003c/strong> Right now one of the areas I am focusing on is highlighting the integrity of simple ingredients. I want to highlight what the farmer believes is ready to pick and how they want it presented. Take carrots for example, they can be prepared in a way that will allow them to shine in the dish, but they have to be harvested at the perfect time. Carrots are always around but when the farmer says, \"Do this with it now,\" then I want to highlight what they grow and not necessarily what I did with it. We took a batch of carrots from Heirloom Organics farm and did them on a plate: puree, roasted, pickled, and raw. I was seeing where the sugar level and texture were, and doing the puree was kind of a natural thing.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you get your information about food? What’s on your nightstand reading pile?\u003c/strong>\u003cbr>\n\u003cstrong>Dulye:\u003c/strong> It’s all over the place. On my nightstand table right now is the \u003ca href=\"http://www.rivercottage.net/shop/\">River Cottage\u003c/a> book. Oddly if you scrolled through my phone, the texts that go back and forth between chefs would make a pretty good read. Right now I’m texting a lot of brewers.\u003c/p>\n\u003cp>My good friend Kyle in Colorado sent over a picture of a one pound Matsutake. He started mushroom foraging, and I did foraging when I lived there.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your thoughts on the state of beer pairing and food in the Bay Area? Where are we with knowledge and appreciation? \u003c/strong>\u003cbr>\n\u003cstrong>Dulye: \u003c/strong>Craft beer in general is on such a growth explosion. Beer pairing right now in the Bay Area is on its way up and there are some really great chefs and restaurants doing some great pairings. With anything else you have to search through all the places doing pairings and find who is really doing a great job and who is just putting a beer on the menu for the name of the beer.\u003c/p>\n\u003cp>As far as knowledge goes, the Bay Area is at a bit of a plateau. Not in a bad way. There is so much to learn and the basics have been hit. Most people know about IPA, Pale Ale, Stout, and Porter, etc. But now we have sours being the \"it\" beer in the Bay right now and the knowledge there is pretty low. Collaboration beers and new versions of old styles are coming out all the time and it is a challenge for everyone to keep up. Sours and IPAs range and people think, \"that’s what it’s supposed to taste like.\" There’s so much polar difference from IPA to IPA. It’s a good thing and a bad thing. People want to learn more about beer. But it’s challenging because people think IPA is the most popular beer style and you have to like it. If you don’t like it, they think it’s not for you.\u003c/p>\n\u003cp>Appreciation for beer in the Bay Area is at an all-time high. The amount of people who have had their \"a-ha\" that's what beer can do moment is growing and people are seeking to expand their knowledge. Honestly, the best beer you have is the one right in front of you.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How did you get into pairing beer with food?\u003c/strong>\u003cbr>\n\u003cstrong>Dulye:\u003c/strong> I grew up in Kansas City, where \u003ca href=\"http://www.boulevard.com/wp-content/themes/boulevard960/ageverify.php?r=http://www.boulevard.com\">Boulevard\u003c/a> is the pillar of brewing. I was doing a lot of different wine, beer and spirits dinners when I was younger. When I was in Vail I did an event called Taste of Vail that was up on top of Vail and a 3000 person event. I was going to lick the snow wall, and thought, this is painfully bright and rather warm. There was one brewer there and we ended up talking and having a few beers. Being in Colorado, it kind of rolled into doing other things with breweries there and I just kept doing it. It was fun. And I enjoyed the people I was working with and how open people are. That openness is unique to brewing and everyone’s willing to share what they know. That’s a rare thing in a competitive industry.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are some of your favorite food and drink spots in the Bay Area?\u003c/strong>\u003cbr>\n\u003cstrong>Dulye:\u003c/strong> \u003ca href=\"http://www.rockbarsf.com/\">Rock Bar\u003c/a> for a Manhattan.\u003c/p>\n\u003cp>I get coffee every morning at \u003ca href=\"http://www.caffefioresf.com/\">Cafe Fiore\u003c/a> on 24th Street. That counts, right? Coffee is a Bay Area \"drink\" now.\u003c/p>\n\u003cp>\u003ca href=\"http://www.rangesf.com/\">Range\u003c/a> is a great neighbor to have for both food and cocktails. I tend to drink cocktails and wine when I go out more often than beer. I want to try the experience that they are offering.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you have any foods that are a guilty pleasure?\u003c/strong>\u003cbr>\n\u003cstrong>Dulye:\u003c/strong> Peanut butter cookies. Well, just cookies. Every now and then a warm cookie is a relaxing thing.\u003c/p>\n\n",
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"excerpt": "Mary Ladd interviews Adam Dulye, who is the Chef-Owner of Abbot's Cellar, which is a beer-centric fine dining outpost in the Mission. Dulye shares his thoughts on why he wants to keep the conversation going with diners about beer and food, as well as his favorite spots to eat and drink.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/AdamDulye.jpg\">\u003cimg class=\"alignnone size-full wp-image-49537\" title=\"Adam Dulye. Photo: Melissa Fuller\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/AdamDulye.jpg\" alt=\"Adam Dulye. Photo: Melissa Fuller\" width=\"560\" height=\"373\">\u003c/a>\u003cbr>\n\u003cem>Adam Dulye. Photo: Melissa Fuller\u003c/em>\u003c/p>\n\u003cp>When \u003ca href=\"http://abbotscellar.com/\">Abbot’s Cellar\u003c/a> opened this summer in the Mission, the initial buzz was that it may become something more than a gastropub. The restaurant is considered a local launch for Adam Dulye, 34, who is the chef-owner and hails from Kansas City. Dulye is a a Culinary Institute of America graduate who spent time studying charcuterie and butchery in France after graduation. He first worked at \u003ca href=\"http://monkskettle.com/\">Monk’s Kettle\u003c/a>, which is the sister restaurant to Abbot’s Cellar. Before moving to the Bay Area, Dulye cooked in craft-beer centric locations in Boulder, Vail, and Portland, Oregon, where he caught the eye of the Brewers Association. In 2009, Dulye cooked at the \u003ca href=\"http://www.durango.org/press-room/press-releases.aspx?mode=detail&id=2009-02-04\">James Beard House\u003c/a>, at one of the foundation’s first beer and food pairing dinners.\u003c/p>\n\u003cp>Dulye is the Culinary Consultant for the Brewers Association, and has spearheaded the culinary menus of several events including \u003ca href=\"http://www.savorcraftbeer.com/beer-food/chefs/\">SAVOR\u003c/a>: An American Craft Beer and Food Experience, the Farm to Table Pavilion at the Great American Beer Festival, and the \u003ca href=\"http://www.worldbeercup.org/\">2012 World Beer Cup Dinner\u003c/a>. In 2009 and 2010, Dulye worked with the Colorado Brewers Guild to showcase beer and food pairings at the \u003ca href=\"http://www.foodandwine.com/classic\">Aspen Food & Wine Classic\u003c/a>. The Noe Valley/Bernal Heights resident is currently consulting with author Janet Fletcher on a book highlighting artisan cheese and craft beer. October's tasting menu at Abbot's Cellar includes pairings like hand cut pasta with brown butter Chanterelle mushrooms, brocolli di ciccio and organic porter from \u003ca href=\"http://www.eelriverbrewing.com/\">Eel River Brewing\u003c/a>; bone marrow roasted root vegetables, chervil pistou with \u003ca href=\"http://www.firestonebeer.com/beers/products/dba-double-barrel-ale\">Double Barrel ale from Firestone Walker\u003c/a>; and for dessert a sour cream cheesecake, Marcona almond shortbread and honey gastrique paired with \u003ca href=\"http://www.moonlightbrewing.com/\">Moonlight Brewing’s\u003c/a> Change of Heart.\u003c/p>\n\u003cp>Bay Area Bites caught up with Dulye via email and in person interviews and his comments have been edited for length and clarity.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What do you hope to accomplish at Abbot’s Cellar as Chef-Owner? Is a Michelin star a goal?\u003c/strong>\u003cbr>\n\u003cstrong>Dulye:\u003c/strong> Getting the Michelin star was a one-liner that I used when we opened. The goal here is to keep the conversation going for beer and food, and push Abbot’s to be more than a dining establishment. For diners, that hopefully means that it’s more of an experience and that you leave with more than a full belly. If you focus on that, a lot of times, things like a Michelin star can follow.\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://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/AbbotsCellar-pork-chop.jpg\">\u003cimg class=\"alignnone size-full wp-image-49538\" title=\"Abbots Cellar oven-roasted pork chop, caraway spaetzle, peaches and tarragon. Photo courtesy of Christian Albertson\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/AbbotsCellar-pork-chop.jpg\" alt=\"Abbots Cellar oven-roasted pork chop, caraway spaetzle, peaches and tarragon. Photo courtesy of Christian Albertson\" width=\"400\" height=\"602\">\u003c/a>\u003cbr>\n\u003cem>Abbot’s Cellar oven-roasted pork chop, caraway spaetzle, peaches and tarragon--a popular mainstay of the menu. Photo courtesy of Christian Albertson\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are you most passionate about, food-wise? \u003c/strong>\u003cbr>\n\u003cstrong>Dulye:\u003c/strong> Right now one of the areas I am focusing on is highlighting the integrity of simple ingredients. I want to highlight what the farmer believes is ready to pick and how they want it presented. Take carrots for example, they can be prepared in a way that will allow them to shine in the dish, but they have to be harvested at the perfect time. Carrots are always around but when the farmer says, \"Do this with it now,\" then I want to highlight what they grow and not necessarily what I did with it. We took a batch of carrots from Heirloom Organics farm and did them on a plate: puree, roasted, pickled, and raw. I was seeing where the sugar level and texture were, and doing the puree was kind of a natural thing.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you get your information about food? What’s on your nightstand reading pile?\u003c/strong>\u003cbr>\n\u003cstrong>Dulye:\u003c/strong> It’s all over the place. On my nightstand table right now is the \u003ca href=\"http://www.rivercottage.net/shop/\">River Cottage\u003c/a> book. Oddly if you scrolled through my phone, the texts that go back and forth between chefs would make a pretty good read. Right now I’m texting a lot of brewers.\u003c/p>\n\u003cp>My good friend Kyle in Colorado sent over a picture of a one pound Matsutake. He started mushroom foraging, and I did foraging when I lived there.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are your thoughts on the state of beer pairing and food in the Bay Area? Where are we with knowledge and appreciation? \u003c/strong>\u003cbr>\n\u003cstrong>Dulye: \u003c/strong>Craft beer in general is on such a growth explosion. Beer pairing right now in the Bay Area is on its way up and there are some really great chefs and restaurants doing some great pairings. With anything else you have to search through all the places doing pairings and find who is really doing a great job and who is just putting a beer on the menu for the name of the beer.\u003c/p>\n\u003cp>As far as knowledge goes, the Bay Area is at a bit of a plateau. Not in a bad way. There is so much to learn and the basics have been hit. Most people know about IPA, Pale Ale, Stout, and Porter, etc. But now we have sours being the \"it\" beer in the Bay right now and the knowledge there is pretty low. Collaboration beers and new versions of old styles are coming out all the time and it is a challenge for everyone to keep up. Sours and IPAs range and people think, \"that’s what it’s supposed to taste like.\" There’s so much polar difference from IPA to IPA. It’s a good thing and a bad thing. People want to learn more about beer. But it’s challenging because people think IPA is the most popular beer style and you have to like it. If you don’t like it, they think it’s not for you.\u003c/p>\n\u003cp>Appreciation for beer in the Bay Area is at an all-time high. The amount of people who have had their \"a-ha\" that's what beer can do moment is growing and people are seeking to expand their knowledge. Honestly, the best beer you have is the one right in front of you.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How did you get into pairing beer with food?\u003c/strong>\u003cbr>\n\u003cstrong>Dulye:\u003c/strong> I grew up in Kansas City, where \u003ca href=\"http://www.boulevard.com/wp-content/themes/boulevard960/ageverify.php?r=http://www.boulevard.com\">Boulevard\u003c/a> is the pillar of brewing. I was doing a lot of different wine, beer and spirits dinners when I was younger. When I was in Vail I did an event called Taste of Vail that was up on top of Vail and a 3000 person event. I was going to lick the snow wall, and thought, this is painfully bright and rather warm. There was one brewer there and we ended up talking and having a few beers. Being in Colorado, it kind of rolled into doing other things with breweries there and I just kept doing it. It was fun. And I enjoyed the people I was working with and how open people are. That openness is unique to brewing and everyone’s willing to share what they know. That’s a rare thing in a competitive industry.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are some of your favorite food and drink spots in the Bay Area?\u003c/strong>\u003cbr>\n\u003cstrong>Dulye:\u003c/strong> \u003ca href=\"http://www.rockbarsf.com/\">Rock Bar\u003c/a> for a Manhattan.\u003c/p>\n\u003cp>I get coffee every morning at \u003ca href=\"http://www.caffefioresf.com/\">Cafe Fiore\u003c/a> on 24th Street. That counts, right? Coffee is a Bay Area \"drink\" now.\u003c/p>\n\u003cp>\u003ca href=\"http://www.rangesf.com/\">Range\u003c/a> is a great neighbor to have for both food and cocktails. I tend to drink cocktails and wine when I go out more often than beer. I want to try the experience that they are offering.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you have any foods that are a guilty pleasure?\u003c/strong>\u003cbr>\n\u003cstrong>Dulye:\u003c/strong> Peanut butter cookies. Well, just cookies. Every now and then a warm cookie is a relaxing thing.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "An Interview with Charles Phan, Author of \"Vietnamese Home Cooking\"",
"title": "An Interview with Charles Phan, Author of \"Vietnamese Home Cooking\"",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/560_BAB_CharlesPhan_ImagesBy-EricWolfinger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/560_BAB_CharlesPhan_ImagesBy-EricWolfinger.jpg\" alt=\"Charles Phan. Images courtesy of Eric Wolfinger.\" title=\"Charles Phan. Images courtesy of Eric Wolfinger.\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-49674\">\u003c/a>\u003cbr>\n\u003cem>Charles Phan. Image courtesy of Eric Wolfinger.\u003c/em>\u003c/p>\n\u003cp>Getting a reservation at the \u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a> is a constant challenge for both locals and tourists which shows the power of home-style Vietnamese dishes like shaking beef, crab noodles and spring rolls served in a stylish setting with fabulous views. There’s now something of a solution for those pining for a Slanted Door fix: Chef-Restaurateur Charles Phan has a new cookbook called “\u003ca href=\"http://www.scribd.com/doc/104012307/Vietnamese-Home-Cooking\">Vietnamese Home Cooking\u003c/a>.” The book is Phan’s first and offers how-to tips for creating dishes like black cod with lily buds and dried shiitakes, lemongrass beef stew, pork and shrimp spring rolls, and Sichuan cucumber pickles. Phan will be discussing his book at the \u003ca href=\"http://www.commonwealthclub.org/events/2012-10-04/chef-charles-phan\">Commonwealth Club\u003c/a> tonight Thursday, October 4. \u003c/p>\n\u003cp>\u003ca href=\"http://www.scribd.com/doc/104012307/Vietnamese-Home-Cooking\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/400_CoverArt_Vietnamese-Home-Cooking.jpg\" alt=\"Vietnamese Home Cooking by Charles Phan\" title=\"Vietnamese Home Cooking by Charles Phan\" width=\"400\" height=\"493\" class=\"alignnone size-full wp-image-49673\">\u003c/a>\u003c/p>\n\u003cp>Phan put Vietnamese cooking on the American culinary landscape when he opened the Slanted Door restaurant on Valencia Street in the Mission back in 1995. It was the first restaurant of its type to offer high-end Vietnamese food, often made with farm-fresh and as-local-as-possible ingredients. From there, he has built a mini-empire of Bay Area restaurants and was one of the first anchor tenants to sign on to the remodeled Ferry Building landmark in 2004. \u003c/p>\n\u003cp>That year, he won the James Beard Foundation award for Best Chef, California and in 2011 was inducted into the foundation's \u003ca href=\"http://sf.eater.com/archives/2011/05/10/mike_tusk_and_charles_phan_win_james_beard_restaurant_and_chef_awards_2011_mike_tusk_and_charles_pha.php\">Who's Who of Food & Beverage in America\u003c/a>. Born in Da Lat, Vietnam in 1962, Phan and his parents and siblings all relocated to Guam just before the fall of Saigon. They spent two years there before settling in San Francisco in 1977. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Bay Area Bites talked to Phan via phone interview about his new book, cooking with Alice Waters, his “refugee thinking” and upcoming Bourbon and fried chicken “Southern bar” concept. His comments have been edited for clarity and length.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Why do a book now?\u003c/strong>\u003cbr>\nPhan: I needed more recipes to fill the book so I had to wait. [Laughs.] The recipes are all similar to what we do at the restaurant, which is to promote Vietnamese cooking. I think a lot of people don't understand the way and how Vietnamese eat their food and what the philosophy is behind each technique. We have to explain that all the time and tell people “this is how you eat the food.” I did the book because I hope there’s interest. I lunch every year with the Ten Speed and Chronicle Books folks, and they’ve encouraged me for the last ten years to do this book. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Out the Door at the Westfield Mall shuttered under somewhat mysterious circumstances. What happened?\u003c/strong>\u003cbr>\nPhan: I can’t really talk about it.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you see yourself in relation to being a cook and businessman?\u003c/strong>\u003cbr>\nPhan: For the title of chef or cook, I don’t really differentiate. At the end of day, you’re making food for people. I didn’t come from formal training. Yet, we’re all after the same thing -- making amazing food for people. I don’t really worry about the hierarchy of a name. I think every chef is nervous about what they do. If not, then it’s not interesting. \u003c/p>\n\u003cp>As for business, it’s like doing homework in college. If you want to pass the test, you have to do it. Or you blow it and don’t turn in your paper. A lot of people become our family soon after they become our staff. I don't see them leaving and so it makes sense for me to figure out a way to make a lot of money for all of us, a nest egg. Work-wise, we grow and change and can’t always be in the same spot. Like when a bartender becomes a bar manager, we can take that into account when we're looking at growing the business. We’re about to start a bourbon concept and will be able to move as a group. We may do something that’s cocktail-centric but food’s always in play. Maybe the next project could be a wine bar. It’s really about growing the family so we don't put all our eggs in one basket. I enjoy the business and work side of it. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/560_BABVHC_VietnameseMeal_ImagesBy-EricWolfinger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/560_BABVHC_VietnameseMeal_ImagesBy-EricWolfinger.jpg\" alt=\"Vietnamese meal. Image courtesy of Eric Wolfinger.\" title=\"Vietnamese meal. Image courtesy of Eric Wolfinger.\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-49675\">\u003c/a>\u003cbr>\n\u003cem>Vietnamese meal. Image courtesy of Eric Wolfinger.\u003c/em>\u003c/p>\n\u003cp>Even with the existing restaurant, we look at how to improve and change it so we’re not stagnant. We’re always asking, “Is there anything else we can do?” Also people come for shaking beef... they are looking for that and that’s what they want. Especially if it takes a couple of weeks to get a reservation! \u003c/p>\n\u003cp>I was just cooking at \u003ca href=\"http://www.chezpanisse.com/reservations/\">Chez Panisse\u003c/a> the other night, for the book tour. And Alice said “You’re so good at this and so comfortable.” \u003c/p>\n\u003cp>And I said, “Yeah, I don’t get to do this every day. I have other obligations.” She said if she had her druthers, she’d also be in the kitchen every day. But we are grown-ups so we have to take care of things.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You live near the Fillmore. Do you have any favorite food or drink spots?\u003c/strong>\u003cbr>\nPhan: If I go home, I go home. I promised my kids that I’ll be home 3-4 nights a week. Yet I don’t go home every night by dinnertime. \u003c/p>\n\u003cp>\u003ca href=\"http://www.chutneysf.com/\">Chutney\u003c/a> is one of my favorites. Usually, I get a cocktail at \u003ca href=\"http://www.bourbonandbranch.com/\">Bourbon and Branch\u003c/a> or at \u003ca href=\"http://tradbar.com/\">Tradition bar\u003c/a> across the street. There I can get high-end cocktails and good food. At Chutney, I really like their food and I don’t have to make a reservation. I think a lot of restaurant people can’t deal with doing a reservation at a restaurant on a busy night.\u003c/p>\n\u003cp>For cocktails, often I drink at my own place because I get them for free. [Laughs.] At least in my head I’m not paying.\u003c/p>\n\u003cp>\u003ca href=\"http://www.baragricole.com/\">Bar Agricole\u003c/a> is a good spot.\u003c/p>\n\u003cp>We’re doing a whole bourbon and fried chicken “Southern bar” concept. I’m working with my good friend Olle Lundberg. He and I both got addicted to bourbon, which is why were doing this project. \u003c/p>\n\u003cp>I didn’t really drink a lot of cocktails until we moved to the Ferry Building. I started with a Margarita and tequila. Next thing you know I tried bourbon. I tend to like it straight up and neat to cut back on the sugar. Bourbon is sort of like the alcohol of choice. It’s going to be harder and harder to get good bourbon. Big companies are taking over all these small distilleries.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who are your mentors?\u003c/strong>\u003cbr>\nPhan: My father. My parents ended up doing stuff they’d never done before. They opened a sewing shop -- and my mother had never threaded before. I call it the refugee thinking. Do your homework, and if you can deal with the worst-case scenario, you can deal with it. And if you can’t, you can’t. I always look to other chefs and reflect on what they are doing. With Alice Waters and her restaurant: when I was in Berkeley, it was seeing not just how she did the organic thing but the way she runs her business. Her menu was small. She’d put up six to seven items and customers would come in to eat. Prior to that, most Chinese restaurants had 100 items. That just gave me the confidence I needed.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the pros and cons of building a restaurant business? Do you have any funny stories?\u003c/strong>\u003cbr>\nPhan: I was cooking at Chez Panisse, cooking on Monday and it was really hot. I felt like people were making fun of me for bringing Vietnamese food to Berkeley and also the weather from Vietnam. On the second seating, the power went out and we had to put out the fire. There was smoke and dust everywhere. I looked like I had Richard Gere’s hair -- it was grey. [Laughs.] I don’t look like Richard Gere. I wish I did. But I had his hair! That’s how it rolls. Nobody seemed to care that we didn’t have power. We made everybody’s food and the power went out twice. I just had a long shower after that. I was covered in dust and soot. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How did you learn to cook such great food?\u003c/strong>\u003cbr>\nPhan: I think the key is to learn how to eat first. If you are exposed to a lot of great food and you start building your vocabulary of flavor. First you need the palate: how to visualize the picture and how to get there. I think the book is the same -- learning how to know each dish and visualize it. Just don’t come and tell me “it’s really good.” I do that to kids a lot -- my goal is to really affect kids and get them addicted to good food. There may be a lot of things like drugs and stuff to get addicted to; I think food is better because they’ll see the joy in it. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Have you ever experienced racism in kitchen?\u003c/strong>\u003cbr>\nPhan: The first week we opened, people were expecting free tea. Every restaurant at that time gave out free tea. The whole point of opening the Slanted Door was to combat stereotypes. I think it’s just a lot of stereotypes -- customers come in saying, “where’s the bread?” They don’t do that at a $4.99 Chinese restaurant. People are very funny about expectations and pricing. A lot of people think they can get cheaper food in the Tenderloin. But obviously there are enough people that agree with my pricing. There’s a way to pay for the farmer, pay for the worker. At the end of the day it’s a capitalist society. You are not supposed to charge more than your colleague with the same genre of restaurant. But that doesn’t bother me. I am challenged by that obstacle, and look at it as a puzzle to figure out. We’re a little different and I’m completely comfortable in what I’m charging and what pork I’m serving. At some point you can’t please everybody. You shouldn’t put out food you don’t like. I’m not a big mussel fan so it’s not on the menu. That’s just my preference. \u003c/p>\n\n",
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"excerpt": "Mary Ladd interviews Vietnamese food expert and chef Charles Phan, whose first cookbook, Vietnamese Home Cooking is now out. Phan discusses cooking with Alice Waters, his “refugee thinking” and upcoming Bourbon and fried chicken “Southern bar” concept.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/560_BAB_CharlesPhan_ImagesBy-EricWolfinger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/560_BAB_CharlesPhan_ImagesBy-EricWolfinger.jpg\" alt=\"Charles Phan. Images courtesy of Eric Wolfinger.\" title=\"Charles Phan. Images courtesy of Eric Wolfinger.\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-49674\">\u003c/a>\u003cbr>\n\u003cem>Charles Phan. Image courtesy of Eric Wolfinger.\u003c/em>\u003c/p>\n\u003cp>Getting a reservation at the \u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a> is a constant challenge for both locals and tourists which shows the power of home-style Vietnamese dishes like shaking beef, crab noodles and spring rolls served in a stylish setting with fabulous views. There’s now something of a solution for those pining for a Slanted Door fix: Chef-Restaurateur Charles Phan has a new cookbook called “\u003ca href=\"http://www.scribd.com/doc/104012307/Vietnamese-Home-Cooking\">Vietnamese Home Cooking\u003c/a>.” The book is Phan’s first and offers how-to tips for creating dishes like black cod with lily buds and dried shiitakes, lemongrass beef stew, pork and shrimp spring rolls, and Sichuan cucumber pickles. Phan will be discussing his book at the \u003ca href=\"http://www.commonwealthclub.org/events/2012-10-04/chef-charles-phan\">Commonwealth Club\u003c/a> tonight Thursday, October 4. \u003c/p>\n\u003cp>\u003ca href=\"http://www.scribd.com/doc/104012307/Vietnamese-Home-Cooking\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/400_CoverArt_Vietnamese-Home-Cooking.jpg\" alt=\"Vietnamese Home Cooking by Charles Phan\" title=\"Vietnamese Home Cooking by Charles Phan\" width=\"400\" height=\"493\" class=\"alignnone size-full wp-image-49673\">\u003c/a>\u003c/p>\n\u003cp>Phan put Vietnamese cooking on the American culinary landscape when he opened the Slanted Door restaurant on Valencia Street in the Mission back in 1995. It was the first restaurant of its type to offer high-end Vietnamese food, often made with farm-fresh and as-local-as-possible ingredients. From there, he has built a mini-empire of Bay Area restaurants and was one of the first anchor tenants to sign on to the remodeled Ferry Building landmark in 2004. \u003c/p>\n\u003cp>That year, he won the James Beard Foundation award for Best Chef, California and in 2011 was inducted into the foundation's \u003ca href=\"http://sf.eater.com/archives/2011/05/10/mike_tusk_and_charles_phan_win_james_beard_restaurant_and_chef_awards_2011_mike_tusk_and_charles_pha.php\">Who's Who of Food & Beverage in America\u003c/a>. Born in Da Lat, Vietnam in 1962, Phan and his parents and siblings all relocated to Guam just before the fall of Saigon. They spent two years there before settling in San Francisco in 1977. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Bay Area Bites talked to Phan via phone interview about his new book, cooking with Alice Waters, his “refugee thinking” and upcoming Bourbon and fried chicken “Southern bar” concept. His comments have been edited for clarity and length.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Why do a book now?\u003c/strong>\u003cbr>\nPhan: I needed more recipes to fill the book so I had to wait. [Laughs.] The recipes are all similar to what we do at the restaurant, which is to promote Vietnamese cooking. I think a lot of people don't understand the way and how Vietnamese eat their food and what the philosophy is behind each technique. We have to explain that all the time and tell people “this is how you eat the food.” I did the book because I hope there’s interest. I lunch every year with the Ten Speed and Chronicle Books folks, and they’ve encouraged me for the last ten years to do this book. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Out the Door at the Westfield Mall shuttered under somewhat mysterious circumstances. What happened?\u003c/strong>\u003cbr>\nPhan: I can’t really talk about it.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you see yourself in relation to being a cook and businessman?\u003c/strong>\u003cbr>\nPhan: For the title of chef or cook, I don’t really differentiate. At the end of day, you’re making food for people. I didn’t come from formal training. Yet, we’re all after the same thing -- making amazing food for people. I don’t really worry about the hierarchy of a name. I think every chef is nervous about what they do. If not, then it’s not interesting. \u003c/p>\n\u003cp>As for business, it’s like doing homework in college. If you want to pass the test, you have to do it. Or you blow it and don’t turn in your paper. A lot of people become our family soon after they become our staff. I don't see them leaving and so it makes sense for me to figure out a way to make a lot of money for all of us, a nest egg. Work-wise, we grow and change and can’t always be in the same spot. Like when a bartender becomes a bar manager, we can take that into account when we're looking at growing the business. We’re about to start a bourbon concept and will be able to move as a group. We may do something that’s cocktail-centric but food’s always in play. Maybe the next project could be a wine bar. It’s really about growing the family so we don't put all our eggs in one basket. I enjoy the business and work side of it. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/560_BABVHC_VietnameseMeal_ImagesBy-EricWolfinger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/560_BABVHC_VietnameseMeal_ImagesBy-EricWolfinger.jpg\" alt=\"Vietnamese meal. Image courtesy of Eric Wolfinger.\" title=\"Vietnamese meal. Image courtesy of Eric Wolfinger.\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-49675\">\u003c/a>\u003cbr>\n\u003cem>Vietnamese meal. Image courtesy of Eric Wolfinger.\u003c/em>\u003c/p>\n\u003cp>Even with the existing restaurant, we look at how to improve and change it so we’re not stagnant. We’re always asking, “Is there anything else we can do?” Also people come for shaking beef... they are looking for that and that’s what they want. Especially if it takes a couple of weeks to get a reservation! \u003c/p>\n\u003cp>I was just cooking at \u003ca href=\"http://www.chezpanisse.com/reservations/\">Chez Panisse\u003c/a> the other night, for the book tour. And Alice said “You’re so good at this and so comfortable.” \u003c/p>\n\u003cp>And I said, “Yeah, I don’t get to do this every day. I have other obligations.” She said if she had her druthers, she’d also be in the kitchen every day. But we are grown-ups so we have to take care of things.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You live near the Fillmore. Do you have any favorite food or drink spots?\u003c/strong>\u003cbr>\nPhan: If I go home, I go home. I promised my kids that I’ll be home 3-4 nights a week. Yet I don’t go home every night by dinnertime. \u003c/p>\n\u003cp>\u003ca href=\"http://www.chutneysf.com/\">Chutney\u003c/a> is one of my favorites. Usually, I get a cocktail at \u003ca href=\"http://www.bourbonandbranch.com/\">Bourbon and Branch\u003c/a> or at \u003ca href=\"http://tradbar.com/\">Tradition bar\u003c/a> across the street. There I can get high-end cocktails and good food. At Chutney, I really like their food and I don’t have to make a reservation. I think a lot of restaurant people can’t deal with doing a reservation at a restaurant on a busy night.\u003c/p>\n\u003cp>For cocktails, often I drink at my own place because I get them for free. [Laughs.] At least in my head I’m not paying.\u003c/p>\n\u003cp>\u003ca href=\"http://www.baragricole.com/\">Bar Agricole\u003c/a> is a good spot.\u003c/p>\n\u003cp>We’re doing a whole bourbon and fried chicken “Southern bar” concept. I’m working with my good friend Olle Lundberg. He and I both got addicted to bourbon, which is why were doing this project. \u003c/p>\n\u003cp>I didn’t really drink a lot of cocktails until we moved to the Ferry Building. I started with a Margarita and tequila. Next thing you know I tried bourbon. I tend to like it straight up and neat to cut back on the sugar. Bourbon is sort of like the alcohol of choice. It’s going to be harder and harder to get good bourbon. Big companies are taking over all these small distilleries.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who are your mentors?\u003c/strong>\u003cbr>\nPhan: My father. My parents ended up doing stuff they’d never done before. They opened a sewing shop -- and my mother had never threaded before. I call it the refugee thinking. Do your homework, and if you can deal with the worst-case scenario, you can deal with it. And if you can’t, you can’t. I always look to other chefs and reflect on what they are doing. With Alice Waters and her restaurant: when I was in Berkeley, it was seeing not just how she did the organic thing but the way she runs her business. Her menu was small. She’d put up six to seven items and customers would come in to eat. Prior to that, most Chinese restaurants had 100 items. That just gave me the confidence I needed.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the pros and cons of building a restaurant business? Do you have any funny stories?\u003c/strong>\u003cbr>\nPhan: I was cooking at Chez Panisse, cooking on Monday and it was really hot. I felt like people were making fun of me for bringing Vietnamese food to Berkeley and also the weather from Vietnam. On the second seating, the power went out and we had to put out the fire. There was smoke and dust everywhere. I looked like I had Richard Gere’s hair -- it was grey. [Laughs.] I don’t look like Richard Gere. I wish I did. But I had his hair! That’s how it rolls. Nobody seemed to care that we didn’t have power. We made everybody’s food and the power went out twice. I just had a long shower after that. I was covered in dust and soot. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How did you learn to cook such great food?\u003c/strong>\u003cbr>\nPhan: I think the key is to learn how to eat first. If you are exposed to a lot of great food and you start building your vocabulary of flavor. First you need the palate: how to visualize the picture and how to get there. I think the book is the same -- learning how to know each dish and visualize it. Just don’t come and tell me “it’s really good.” I do that to kids a lot -- my goal is to really affect kids and get them addicted to good food. There may be a lot of things like drugs and stuff to get addicted to; I think food is better because they’ll see the joy in it. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Check, Please! Bay Area reviews: Café Borrone, Wexler's, Big 4 Restaurant",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/cp709group-greenroom1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/cp709group-greenroom1000.jpg\" alt=\"Guests and host Leslie Sbrocco in green room after taping episode 709 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" title=\"Guests and host Leslie Sbrocco in green room after taping episode 709 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-49642\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Guests and host Leslie Sbrocco in green room after taping episode 709 of Check, Please! Bay Area at KQED.\u003c/strong>\u003cbr>\nPhoto: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> Season 7 episode 9 (709) airs Thursday October 4 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=7474\">view the entire episode online\u003c/a>. The website also provides restaurant information not specified on the show, written reviews from the guests and restaurant recipes. If you have opinions on the restaurants featured please feel free to share your thoughts. This season, Leslie Sbrocco will continue to share wine tips with each episode.\u003c/p>\n\u003cp>The ninth episode of the season features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7478\">Café Borrone\u003c/a> (Menlo Park), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7487\">Wexler's\u003c/a> (San Francisco) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7495\">Big 4 Restaurant\u003c/a> (San Francisco).\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco: \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">Check, Please! Wine Tips: About Cabernet Sauvignon\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/tmPUn1iBd1k\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\n",
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"excerpt": "Restaurants reviewed: Café Borrone (Italian American cuisine in Menlo Park), Wexler's (American BBQ in San Francisco), Big 4 Restaurant (New American cuisine in San Francisco). Host Leslie Sbrocco shares her wine tips about Cabernet Sauvignon.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/cp709group-greenroom1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/cp709group-greenroom1000.jpg\" alt=\"Guests and host Leslie Sbrocco in green room after taping episode 709 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" title=\"Guests and host Leslie Sbrocco in green room after taping episode 709 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-49642\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Guests and host Leslie Sbrocco in green room after taping episode 709 of Check, Please! Bay Area at KQED.\u003c/strong>\u003cbr>\nPhoto: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> Season 7 episode 9 (709) airs Thursday October 4 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=7474\">view the entire episode online\u003c/a>. The website also provides restaurant information not specified on the show, written reviews from the guests and restaurant recipes. If you have opinions on the restaurants featured please feel free to share your thoughts. This season, Leslie Sbrocco will continue to share wine tips with each episode.\u003c/p>\n\u003cp>The ninth episode of the season features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7478\">Café Borrone\u003c/a> (Menlo Park), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7487\">Wexler's\u003c/a> (San Francisco) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7495\">Big 4 Restaurant\u003c/a> (San Francisco).\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco: \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">Check, Please! Wine Tips: About Cabernet Sauvignon\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Brats and Brews for Berlin & Beyond Film Festival",
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"content": "\u003cp>There's nothing like a weekday afternoon playing hooky at the movies, especially if you're sneaking off to films as uniquely thought-provoking as those on offer at the 17th annual \u003ca href=\"http://www.goethe.de/ins/us/saf/prj/bby/enindex.htm\">Berlin & Beyond Film Festival\u003c/a>, playing September 27 through October 4 at the Castro Theatre. \u003c/p>\n\u003cp>I got in the mood this week by catching a day-before showing of \u003ca href=\"http://www.pina-film.de\" title=\"Pina\">Pina\u003c/a>, Wim Wenders' celebrated 2011 film about the late German choreographer and dancer Pina Bausch. It's not often you get to wear 3D glasses for an art film, but Wenders' film revealed Bausch's unique vision, and her dances, with a gorgeous vigor and vision unmatched by any other dance film I've seen. And while it wasn't part of the festival, it was a good introduction to this eight-day banquet of German and Austrian films. \u003c/p>\n\u003cp>Presented by the \u003ca href=\"http://www.goethe.de/ins/us/saf/enindex.htm\">Goethe Institute\u003c/a>, this year's festival features over two dozen films, most of which you won't see anywhere else. In putting together what has become the largest North American showcase for German-language films, the selection committee watches virtually the entire year's crop of German, Austrian, and German-language Swiss films, as well as a few made further afield, in Russia, Finland, even Kazakhstan and Iceland. While a few features--like the opening night film \u003ca href=\"http://www.goethe.de/ins/us/saf/prj/bby/fil/opn/en9725865.htm\">Barbara\u003c/a>, which will be Germany's entry into the foreign-language category for the 2013 Academy Awards--may end up with distribution deals, showings of many of these small, independent films will remain limited to the festival circuit. So, you've got a week. What to see, and where to eat (and drink) before or after your films? It's also time for Oktoberfest, so many of the places mentioned below will have special beers on tap as well as seasonal menu specials. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Harald-Schmitt-thisaintca.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Harald-Schmitt-thisaintca.jpg\" alt=\"This Aint California. Photo: Harald Schmitt\" title=\"This Aint California. Photo: Harald Schmitt\" width=\"560\" class=\"alignnone size-full wp-image-49465\">\u003c/a>\u003cbr>\n\u003cem>This Ain't California. Photo: Harald Schmitt\u003c/em>\u003c/p>\n\u003cp>A quirky film like \u003ca href=\"http://www.goethe.de/ins/us/saf/prj/bby/fil/cln/en9596055.htm\">This Ain't California\u003c/a>, a loose documentary about the rebellious skateboarding scene in East Germany during the 1970s, deserves discussion at the East German \u003ca href=\"http://walzwerk.com/\">Walzwerk\u003c/a> in the Mission. Spare, cool decor belies autumn-hearty food like herring in cream sauce, soljanka (cabbage-bacon soup with salami and pickles), jaeger schnitzel (pork loin) with spaetzel (small, squiggly boiled dumplings) and mushroom sauce, followed by apple strudel and kalter hund, or \"cold dog,\" a layered cake made from rum, chocolate, and butter cookies. (They offer vegetarian dishes, too.)\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/roll-augen-by-Wildfremd-Production.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/roll-augen-by-Wildfremd-Production.jpg\" alt=\"This Aint California. Photo: Wildfremd Production\" title=\"This Aint California. Photo: Wildfremd Production\" width=\"560\" class=\"alignnone size-full wp-image-49466\">\u003c/a>\u003cbr>\n\u003cem>This Ain't California. Photo: Wildfremd Production\u003c/em>\u003c/p>\n\u003cp>If you're coming from the north side of town, there's the \u003cem>gemütlich, \u003c/em>authentically Austrian (with a bit of French) \u003ca href=\"http://www.leopoldssf.com/\">Gasthaus Leopold's\u003c/a> in Russian Hill. Start with crispy pig trotters, grilled duck crepinettes, or a house-cured meat platter, then move on to beef goulash, bacon-wrapped trout, or a choucroute garni of pork ribs, smoked pork loin, and house-made sausage with sauerkraut and potatoes. The beer list is ample, and the selection of German, Austrian, and Hungarian wines intriguing. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/CourtesyofGasthausLeopolds.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/CourtesyofGasthausLeopolds.jpg\" alt=\"Photo courtesy of Gasthaus Leopolds\" title=\"Photo courtesy of Gasthaus Leopolds\" width=\"418\" height=\"277\" class=\"alignnone size-full wp-image-49470\">\u003c/a>\u003cbr>\n\u003cem>Photo courtesy of Gasthaus Leopold's\u003c/em>\u003c/p>\n\u003cp>To follow? Last year's Austrian Academy-Award nominee, \u003ca href=\"http://www.goethe.de/ins/us/saf/prj/bby/fil/ofs/en9783101.htm\">Breathing\u003c/a>, about a troubled teen who finds redemption through work at a funeral home.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/breathing1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/breathing1000.jpg\" alt=\"Breathing\" title=\"Breathing\" width=\"560\" class=\"alignnone size-full wp-image-49469\">\u003c/a>\u003cbr>\n\u003cem>Breathing\u003c/em>\u003c/p>\n\u003cp>Open til 11pm for dinner Tuesday through Saturday (til 10pm Sunday and Monday), and with a daily happy hour from 5-7pm, the sleek \u003ca href=\"http://schmidts-sf.com\">Schmidt's\u003c/a> feels very European in a big-city way. On the menu: tasty green-pea pancakes topped with smoked salmon and chive sour cream, German and Austrian cheese and meat platters served with pumpernickel bread, pickles, and mustard, smoked pork chops with curried apricot chutney, blood sausage with stewed apples and onions, and over a dozen different kinds of sausage, all served with potato salad and sauerkraut. It's a good spot to grab brunch before Saturday September 29's reading of \u003ca href=\"http://www.goethe.de/ins/us/saf/prj/bby/edu/rea/enindex.htm\">Invisible Women: Growing Up Black in Germany\u003c/a> by Ika Hugel-Marshall, followed by a 2pm screening of \u003ca href=\"http://www.goethe.de/ins/us/saf/prj/bby/fil/ger/en9596031.htm\">Audre Lorde: The Berlin Years 1984-1992\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/schmidts.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/schmidts.jpeg\" alt=\"Schmidts\" title=\"Schmidts\" width=\"560\" class=\"alignnone size-full wp-image-49467\">\u003c/a>\u003cbr>\n\u003cem>Photo courtesy of Schmidt's\u003c/em>\u003c/p>\n\u003cp>Sadly, San Francisco has no coffeehouse to compare with New York City's gorgeously Viennese \u003ca href=\"http://www.cafesabarsky.com/\">Cafe Sabarsky\u003c/a>, a wood-paneled, torte-lavished hangout in the \u003ca href=\"http://www.neuegalerie.org\"> Neue Galerie\u003c/a>, a museum dedicated to early 20th century German and Austrian art and design. But for sheer schlag value, stop in at \u003ca href=\"http://www.schuberts-bakery.com/index2.php\">Schubert's Bakery\u003c/a>, a Richmond District staple for over a century. Choose, if you can, between cheesecake, cherry-decked Black Forest cake, marzipan-wrapped princess cake, strawberry Romanoff cake, chocolate-almond-hazelnut opera cake, even a classic version of the late, lamented Blum's coffee crunch cake. Stop in with the kids before or after Sunday's showing of a German-language version of Mark Twain's classic \u003ca href=\"http://www.goethe.de/ins/us/saf/prj/bby/fil/ofs/en9789942.htm\">Tom Sawyer\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://www.goethe.de/ins/us/saf/prj/bby/fil/ofs/en9788928.htm\">The Foster Boy\u003c/a>, one of Switzerland's most popular recent films, tells the bleak but deeply affecting story of Max, an orphan, brought to a new family in rural Switzerland as part of the Swiss \u003ca href=\"http://www.bbc.co.uk/news/world-europe-16620597\">Verdingkinder\u003c/a> program of relocating orphaned, out-of-wedlock, and poor children from the cities to new families in the country. It was a system similar to the U.S. \u003ca href=\"http://www.orphantraindepot.com/OrphanTrainHistory.html\">Orphan Train\u003c/a> movement of the late 19th and early 20th century, and in much the same way, many of these \"contract children\" were often badly treated and used as unpaid servants and farm laborers. Yes, an accordion is involved, but this is no happy Heidi story, however; you might need a little fondue after the dark events that ensue, so plan to drop in at the old-fashioned \u003ca href=\"http://www.thematterhornrestaurant.com/\">Matterhorn Restaurant\u003c/a> afterwards. There's also the unlikely charmer \u003ca href=\"http://www.goethe.de/ins/us/saf/prj/bby/fil/ofs/en9783099.htm\">Battle of the Queens\u003c/a>, a story of rural Switzerland that revolves around the head-to-head, field-fighting bouts between groups of cows whose muscled aggression could put any bull to shame. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/beer-and-wine-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/beer-and-wine-new.jpg\" alt=\"Photo courtesy of Gasthaus Leopolds\" title=\"Photo courtesy of Gasthaus Leopolds\" width=\"295\" height=\"434\" class=\"alignnone size-full wp-image-49468\">\u003c/a>\u003cbr>\n\u003cem>Photo courtesy of Gasthaus Leopold's\u003c/em>\u003c/p>\n\u003cp>Of course, no German-food roundup would be complete with a mention of Hayes Valley's Bavarian-inspired \u003ca href=\"http://www.suppenkuche.com/\">Suppenkuche\u003c/a>, still pouring massive boot-shaped beer steins after 19 years. Since the restaurant serves both brunch and dinner on Sundays, it's a good pick before or after any of Sunday's five different screenings, starting at 10:30am. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Coming from the East Bay? \u003ca href=\"http://www.speisekammer.com/\">Speisekammer\u003c/a> has been a family-friendly Alameda hangout for the past decade, offering a comfy bar, a dining room with fireplace, and a spacious outdoor beer garden. It's open both lunch and dinner with dishes like potato pancakes, smoked trout, stuffed cabbage, wienerschnitzel, and veggie strudel, plus live music on Friday and Saturday nights, plus Oktoberfest festivities every Sunday through October 14. \u003c/p>\n\n",
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"excerpt": "Want to get in the mood for the German and Austrian films on offer at the Berlin & Beyond Film Festival? We've got a round-up of the best German and Austrian eats (and drinks) around the Bay. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>There's nothing like a weekday afternoon playing hooky at the movies, especially if you're sneaking off to films as uniquely thought-provoking as those on offer at the 17th annual \u003ca href=\"http://www.goethe.de/ins/us/saf/prj/bby/enindex.htm\">Berlin & Beyond Film Festival\u003c/a>, playing September 27 through October 4 at the Castro Theatre. \u003c/p>\n\u003cp>I got in the mood this week by catching a day-before showing of \u003ca href=\"http://www.pina-film.de\" title=\"Pina\">Pina\u003c/a>, Wim Wenders' celebrated 2011 film about the late German choreographer and dancer Pina Bausch. It's not often you get to wear 3D glasses for an art film, but Wenders' film revealed Bausch's unique vision, and her dances, with a gorgeous vigor and vision unmatched by any other dance film I've seen. And while it wasn't part of the festival, it was a good introduction to this eight-day banquet of German and Austrian films. \u003c/p>\n\u003cp>Presented by the \u003ca href=\"http://www.goethe.de/ins/us/saf/enindex.htm\">Goethe Institute\u003c/a>, this year's festival features over two dozen films, most of which you won't see anywhere else. In putting together what has become the largest North American showcase for German-language films, the selection committee watches virtually the entire year's crop of German, Austrian, and German-language Swiss films, as well as a few made further afield, in Russia, Finland, even Kazakhstan and Iceland. While a few features--like the opening night film \u003ca href=\"http://www.goethe.de/ins/us/saf/prj/bby/fil/opn/en9725865.htm\">Barbara\u003c/a>, which will be Germany's entry into the foreign-language category for the 2013 Academy Awards--may end up with distribution deals, showings of many of these small, independent films will remain limited to the festival circuit. So, you've got a week. What to see, and where to eat (and drink) before or after your films? It's also time for Oktoberfest, so many of the places mentioned below will have special beers on tap as well as seasonal menu specials. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Harald-Schmitt-thisaintca.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/Harald-Schmitt-thisaintca.jpg\" alt=\"This Aint California. Photo: Harald Schmitt\" title=\"This Aint California. Photo: Harald Schmitt\" width=\"560\" class=\"alignnone size-full wp-image-49465\">\u003c/a>\u003cbr>\n\u003cem>This Ain't California. Photo: Harald Schmitt\u003c/em>\u003c/p>\n\u003cp>A quirky film like \u003ca href=\"http://www.goethe.de/ins/us/saf/prj/bby/fil/cln/en9596055.htm\">This Ain't California\u003c/a>, a loose documentary about the rebellious skateboarding scene in East Germany during the 1970s, deserves discussion at the East German \u003ca href=\"http://walzwerk.com/\">Walzwerk\u003c/a> in the Mission. Spare, cool decor belies autumn-hearty food like herring in cream sauce, soljanka (cabbage-bacon soup with salami and pickles), jaeger schnitzel (pork loin) with spaetzel (small, squiggly boiled dumplings) and mushroom sauce, followed by apple strudel and kalter hund, or \"cold dog,\" a layered cake made from rum, chocolate, and butter cookies. (They offer vegetarian dishes, too.)\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://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/roll-augen-by-Wildfremd-Production.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/roll-augen-by-Wildfremd-Production.jpg\" alt=\"This Aint California. Photo: Wildfremd Production\" title=\"This Aint California. Photo: Wildfremd Production\" width=\"560\" class=\"alignnone size-full wp-image-49466\">\u003c/a>\u003cbr>\n\u003cem>This Ain't California. Photo: Wildfremd Production\u003c/em>\u003c/p>\n\u003cp>If you're coming from the north side of town, there's the \u003cem>gemütlich, \u003c/em>authentically Austrian (with a bit of French) \u003ca href=\"http://www.leopoldssf.com/\">Gasthaus Leopold's\u003c/a> in Russian Hill. Start with crispy pig trotters, grilled duck crepinettes, or a house-cured meat platter, then move on to beef goulash, bacon-wrapped trout, or a choucroute garni of pork ribs, smoked pork loin, and house-made sausage with sauerkraut and potatoes. The beer list is ample, and the selection of German, Austrian, and Hungarian wines intriguing. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/CourtesyofGasthausLeopolds.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/CourtesyofGasthausLeopolds.jpg\" alt=\"Photo courtesy of Gasthaus Leopolds\" title=\"Photo courtesy of Gasthaus Leopolds\" width=\"418\" height=\"277\" class=\"alignnone size-full wp-image-49470\">\u003c/a>\u003cbr>\n\u003cem>Photo courtesy of Gasthaus Leopold's\u003c/em>\u003c/p>\n\u003cp>To follow? Last year's Austrian Academy-Award nominee, \u003ca href=\"http://www.goethe.de/ins/us/saf/prj/bby/fil/ofs/en9783101.htm\">Breathing\u003c/a>, about a troubled teen who finds redemption through work at a funeral home.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/breathing1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/breathing1000.jpg\" alt=\"Breathing\" title=\"Breathing\" width=\"560\" class=\"alignnone size-full wp-image-49469\">\u003c/a>\u003cbr>\n\u003cem>Breathing\u003c/em>\u003c/p>\n\u003cp>Open til 11pm for dinner Tuesday through Saturday (til 10pm Sunday and Monday), and with a daily happy hour from 5-7pm, the sleek \u003ca href=\"http://schmidts-sf.com\">Schmidt's\u003c/a> feels very European in a big-city way. On the menu: tasty green-pea pancakes topped with smoked salmon and chive sour cream, German and Austrian cheese and meat platters served with pumpernickel bread, pickles, and mustard, smoked pork chops with curried apricot chutney, blood sausage with stewed apples and onions, and over a dozen different kinds of sausage, all served with potato salad and sauerkraut. It's a good spot to grab brunch before Saturday September 29's reading of \u003ca href=\"http://www.goethe.de/ins/us/saf/prj/bby/edu/rea/enindex.htm\">Invisible Women: Growing Up Black in Germany\u003c/a> by Ika Hugel-Marshall, followed by a 2pm screening of \u003ca href=\"http://www.goethe.de/ins/us/saf/prj/bby/fil/ger/en9596031.htm\">Audre Lorde: The Berlin Years 1984-1992\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/schmidts.jpeg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/schmidts.jpeg\" alt=\"Schmidts\" title=\"Schmidts\" width=\"560\" class=\"alignnone size-full wp-image-49467\">\u003c/a>\u003cbr>\n\u003cem>Photo courtesy of Schmidt's\u003c/em>\u003c/p>\n\u003cp>Sadly, San Francisco has no coffeehouse to compare with New York City's gorgeously Viennese \u003ca href=\"http://www.cafesabarsky.com/\">Cafe Sabarsky\u003c/a>, a wood-paneled, torte-lavished hangout in the \u003ca href=\"http://www.neuegalerie.org\"> Neue Galerie\u003c/a>, a museum dedicated to early 20th century German and Austrian art and design. But for sheer schlag value, stop in at \u003ca href=\"http://www.schuberts-bakery.com/index2.php\">Schubert's Bakery\u003c/a>, a Richmond District staple for over a century. Choose, if you can, between cheesecake, cherry-decked Black Forest cake, marzipan-wrapped princess cake, strawberry Romanoff cake, chocolate-almond-hazelnut opera cake, even a classic version of the late, lamented Blum's coffee crunch cake. Stop in with the kids before or after Sunday's showing of a German-language version of Mark Twain's classic \u003ca href=\"http://www.goethe.de/ins/us/saf/prj/bby/fil/ofs/en9789942.htm\">Tom Sawyer\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://www.goethe.de/ins/us/saf/prj/bby/fil/ofs/en9788928.htm\">The Foster Boy\u003c/a>, one of Switzerland's most popular recent films, tells the bleak but deeply affecting story of Max, an orphan, brought to a new family in rural Switzerland as part of the Swiss \u003ca href=\"http://www.bbc.co.uk/news/world-europe-16620597\">Verdingkinder\u003c/a> program of relocating orphaned, out-of-wedlock, and poor children from the cities to new families in the country. It was a system similar to the U.S. \u003ca href=\"http://www.orphantraindepot.com/OrphanTrainHistory.html\">Orphan Train\u003c/a> movement of the late 19th and early 20th century, and in much the same way, many of these \"contract children\" were often badly treated and used as unpaid servants and farm laborers. Yes, an accordion is involved, but this is no happy Heidi story, however; you might need a little fondue after the dark events that ensue, so plan to drop in at the old-fashioned \u003ca href=\"http://www.thematterhornrestaurant.com/\">Matterhorn Restaurant\u003c/a> afterwards. There's also the unlikely charmer \u003ca href=\"http://www.goethe.de/ins/us/saf/prj/bby/fil/ofs/en9783099.htm\">Battle of the Queens\u003c/a>, a story of rural Switzerland that revolves around the head-to-head, field-fighting bouts between groups of cows whose muscled aggression could put any bull to shame. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/beer-and-wine-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/beer-and-wine-new.jpg\" alt=\"Photo courtesy of Gasthaus Leopolds\" title=\"Photo courtesy of Gasthaus Leopolds\" width=\"295\" height=\"434\" class=\"alignnone size-full wp-image-49468\">\u003c/a>\u003cbr>\n\u003cem>Photo courtesy of Gasthaus Leopold's\u003c/em>\u003c/p>\n\u003cp>Of course, no German-food roundup would be complete with a mention of Hayes Valley's Bavarian-inspired \u003ca href=\"http://www.suppenkuche.com/\">Suppenkuche\u003c/a>, still pouring massive boot-shaped beer steins after 19 years. Since the restaurant serves both brunch and dinner on Sundays, it's a good pick before or after any of Sunday's five different screenings, starting at 10:30am. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/cp708-group560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/cp708-group560.jpg\" alt=\"Guests and host Leslie Sbrocco taping episode 708 of Check, Please! Bay Area at KQED.\" title=\"Guests and host Leslie Sbrocco taping episode 708 of Check, Please! Bay Area at KQED.\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-49296\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Guests and host Leslie Sbrocco taping episode 708 of Check, Please! Bay Area at KQED.\u003c/strong>\u003cbr>\nPhoto: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> Season 7 episode 8 (708) airs Thursday September 27 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=7358\">view the entire episode online\u003c/a>. The website also provides restaurant information not specified on the show, written reviews from the guests and restaurant recipes. If you have opinions on the restaurants featured please feel free to share your thoughts. This season, Leslie Sbrocco will continue to share wine tips with each episode.\u003c/p>\n\u003cp>The eighth episode of the season features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7363\">Source Restaurant\u003c/a> (San Francisco), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7368\">Morning Due Cafe\u003c/a> (San Francisco) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7373\">Mua\u003c/a> (Oakland).\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco: \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">Check, Please! Wine Tips: Dispelling Wine Myths\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/wXQJDnrMFhQ\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\n",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/cp707group-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/cp707group-560.jpg\" alt=\"Guests and host Leslie Sbrocco taping episode 707 of Check, Please! Bay Area at KQED.\" title=\"Guests and host Leslie Sbrocco taping episode 707 of Check, Please! Bay Area at KQED.\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-49103\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Guests and host Leslie Sbrocco taping episode 707 of Check, Please! Bay Area at KQED.\u003c/strong>\u003cbr>\nPhoto: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> Season 7 episode 7 (707) airs Thursday September 20 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=7244\">view the entire episode online\u003c/a>. The website also provides restaurant information not specified on the show, written reviews from the guests and restaurant recipes. If you have opinions on the restaurants featured please feel free to share your thoughts. This season, Leslie Sbrocco will continue to share wine tips with each episode.\u003c/p>\n\u003cp>The seventh episode of the season features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7250\">Caffe La Scala\u003c/a> (Walnut Creek), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7255\">Lers Ros\u003c/a> (San Francisco) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7259\">1300 on Fillmore\u003c/a> (San Francisco).\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco: \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">Check, Please! Wine Tips: Sauvignon Blanc - The Wild Child of Whites\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>[youtube https://www.youtube.com/watch?v=Fsixtxyyw6w&w=560&h=315]\u003c/p>\n\n",
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"disqusTitle": "Q&A with Traci Des Jardins: Happy 15th Birthday, Jardinière Restaurant",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/BAB560_TDesJ_WillieBrown.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/BAB560_TDesJ_WillieBrown.jpg\" alt=\"Traci des Jardins and Willie Brown\" title=\"Traci des Jardins and Willie Brown\" width=\"560\" height=\"432\" class=\"alignnone size-full wp-image-49002\">\u003c/a>\u003cbr>\n\u003cem>Traci des Jardins and Willie Brown at Jardinière anniversary party. Photo courtesy of Chris Gaede\u003c/em>\u003c/p>\n\u003cp>This month in Hayes Valley, \u003ca href=\"http://www.jardiniere.com/\">Jardinière\u003c/a> Restaurant and chef-owner \u003ca href=\"https://twitter.com/chef_traci\">Traci Des Jardins\u003c/a> celebrate 15 years of business, a notable feat for any fine dining spot. Along with launching a revamped menu, Des Jardins and executive chef \u003ca href=\"http://www.sfgate.com/food/article/The-Inside-Scoop-New-chef-wine-director-head-up-3268029.php\">Morgan Mueller\u003c/a> hosted a party at Jardinière attended by luminaries from both the culinary and political worlds, including Jardinière alums and folks like Willie Brown. In other exciting news, Des Jardins flew to Southern California days later to help her friend \u003ca href=\"http://marysueandsusan.com/about/about_msm.htm\">Mary Sue Milliken\u003c/a> -- along with \u003ca href=\"http://en.wikipedia.org/wiki/Suzanne_Goin\">Suzanne Goin\u003c/a>, Karen Hatfield, \u003ca href=\"http://www.youtube.com/watch?v=em8B1iCQl7E\">Hans Rockenwagner\u003c/a>, \u003ca href=\"http://www.bravotv.com/top-chef-masters/bio/michael-cimarusti\">Michael Cimarusti\u003c/a>, and \u003ca href=\"http://melisse.com/josiah-citrin\">Josiah Citrin\u003c/a> for a sold out dinner \u003ca href=\"https://donate.barackobama.com/page/outreach/view/2012/Food4Thought\">event\u003c/a> to raise funds for President Obama’s re-election. \u003c/p>\n\u003cp>Des Jardins is known for her cooking, \u003ca href=\"http://tracidesjardins.com/chef\">awards\u003c/a> from Esquire, SF Chronicle, James Beard, Food & Wine, philanthropy and time on TV for Top Chef: Masters, Iron Chef (remember how she beat Mario Batali, anyone?), and The Next Iron Chef. Des Jardins is chef/co-owner of Mijita Cocina Mexicana as well as Chef and Partner of Public House and Manzanita. She shared her thoughts with Bay Area Bites via telephone interview and her comments have been edited for clarity and grammar. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How have you stayed in business for 15 years? What are the secrets of success? Do you have any horror stories?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Des Jardins:\u003c/strong> There’s been a lot of ups and downs and we had the boom years in the early years. Back then, the restaurant was so busy and honestly there was a lot of money coming in. Our problems were control and keeping track of everything and the real trick was getting ready for service every day. I was 32 when I opened the restaurant and was more the chef in the kitchen. I’ve evolved to more of a business person and am always looking at how to stay in business. You have to have business acumen and know what’s happening behind the scenes. \u003ca href=\"http://en.wikipedia.org/wiki/Drew_Nieporent\">Drew Nieporent\u003c/a> said “it’s a nickel and dime business and you have to track every nickel and dime.” \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The most important thing -- and I tell my managers this all the time -- is the guest experience. That is the best marketing tool. You have to be a good listener and listen to what the guests feedback is and what that means. It’s key to being a good chef or restaurateur. The guests will tell you and that’s the name of the game. \u003c/p>\n\u003cp>The first three to four years with Jardinière were insanely busy and then after 9/11 things got a lot trickier. When 9/11 happened our revenue dropped by 20 percent or something like that day to day. That was our most challenging time. 9/11 just sort of sealed the deal and it was really hard. I think a lot of people went out of business at that time. Over the last decade, we haven’t had as many fluctuations but the costs have gone up so much. The public doesn't really see that. How much things cost has changed so much. Our percentages have dwindled due to uncontrollable costs on things like mandatory healthcare.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/BAB_TDJ-Morgan_560anniv-party-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/BAB_TDJ-Morgan_560anniv-party-3.jpg\" alt=\"Chef Morgan and Traci Des Jardins\" title=\"Chef Morgan and Traci Des Jardins\" width=\"560\" height=\"427\" class=\"alignnone size-full wp-image-49001\">\u003c/a>\u003cbr>\n\u003cem>Chef Morgan Mueller and Traci Des Jardins. Photo courtesy of Chris Gaede\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the best and worst things about running a restaurant?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Des Jardins: \u003c/strong>The best is that our job is to make people happy. That makes it super, super fun and satisfying. It’s horrifying when they aren’t happy. People are coming in to have a good time and our job is to deliver. It’s kind of like theatre and you’re putting on the best show possible. When the day ends, then the show begins again. There are a lot of tiny, tiny details. My job is super fun; the business part I don't love but the feeding people part is fantastic.\u003c/p>\n\u003cp>The worst part is the amount of effort that goes into what we do every day. There’s not a huge monetary reward. It’s an act of love. Maybe people are making a ton of money and yet -- it seems so expensive. If you knew what goes into that experience then that’s hard. It’s even been exacerbated with the whole celebrity thing because people think that if you are on TV then you must have millions of dollars and you must have a Ferrari (laughs). People are making money from product lines and endorsements and there are folks making a tremendous amount of money but I’m not one of them. With the whole celebrity thing, people think that’s the kind of lifestyle were living. Right now, I’m sitting in my office and it’s really a storeroom. There are dry goods, an ice cream machine, and no place to sit. It’s not all that glamorous. But I love it. That’s the great thing. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Can you talk about your role becoming a successful woman in the culinary field? Do you have any positive versus negative experiences regarding being a female in a male dominated profession?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Des Jardins: \u003c/strong>I’ve never felt discriminated against in this business. I was so young when I started. A lot of what I endured was pure naïveté and putting my head down and I was determined and dogged and I didn’t think about “yeah, I was the only woman.” I didn’t focus on that. I was smaller and wasn’t as strong and the actual physicality was a challenge. It’s harder for me to pick up big bags of stuff; that’s made it harder. Was it hard? Yeah. But it’s hard for everybody. You’ve got to be tough and strong. I think it’s the same answer as every other industry: when faced with taking care of family -- when women have to make that choice, they’re always going to pick the family. That kind of bleeds a lot of people out of the field. When they get to childbearing years, it’s pretty hard to be able to that in our business. Is that discrimination? I think it’s choice. \u003c/p>\n\u003cp>One form of discrimination is more to do with a woman who’s older, which is a Hollywood thing. Actors can be sexy into their 60s and 70s and the women actresses aren’t. It’s the same thing and exacerbated with the celebrity of chefs. \u003c/p>\n\u003cp>\u003cstrong>\u003cbr>\nBay Area Bites: Did you feel or notice that when you were on TV? \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Des Jardins: \u003c/strong> I didn't feel it personally. If you look at the men who have been successful and most of the women who are successful, it’s sex appeal and showing cleavage. Right? That’s kind of interesting. For the men, that’s not criteria. They don’t have to be strikingly handsome. None of it’s absolute. There are exceptions.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are you most excited about on the new menu?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Des Jardins: \u003c/strong>The evolution of the food. I’m excited about the next 15 years. I want this restaurant to be 30 years old. It requires evolution and change. We’ve started out kind of small by changing the format and focus. The menu changes are about my own taste and about what I want to express in the food: I want to have smaller portions because it’s healthier. I don’t like a ton of ingredients -- mostly three to five ingredients. I also want distilled flavors. I’m returning to simplicity. The evolution of the menu is also driven by the products we have here, and the idea is to let them shine. Less is more; accent natural fabulousness and let the ingredients shine. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/BAB_TDesJwithJard_Alums560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/BAB_TDesJwithJard_Alums560.jpg\" alt=\"Traci Des Jardin with Jardinere alumni\" title=\"Traci Des Jardin with Jardinere alumni\" width=\"560\" height=\"427\" class=\"alignnone size-full wp-image-49003\">\u003c/a>\u003cbr>\n\u003cem>Jardinière Alums: L to R with Traci Des Jardins: Lizzie Binder, Deepak Kaul, Michael Hung, Morgan Mueller, Robbie Lewis and Richard Reddington. Photo courtesy of Chris Gaede\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You've groomed many chefs who have gone on to do their own thing. What’s that like and who are your mentors?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Des Jardins:\u003c/strong> I don't know that I’ve been so great at mentoring. That’s shepherding. The people who have come through my kitchen have been influenced by me. But I wish I had been more of a mentor. It could be something I work on in the next 15 years. I give just by being. I learned by watching. \u003ca href=\"http://en.wikipedia.org/wiki/Drew_Nieporent\">Drew Nieperont\u003c/a> and \u003ca href=\"http://en.wikipedia.org/wiki/Joachim_Splichal\">Joachim Splichal\u003c/a> are people who had the same sort of huge influence on me. There are also people who’ve taught me a lot about business. I’ve sought out counsel from people and that’s been key to learning for sure. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.jardiniere.com/\">Jardinière\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> 300 Grove St. (at Franklin) \u003ca href=\"http://goo.gl/maps/5LaSz\">Map\u003c/a>\u003cbr>\nSan Francisco, CA 94102.\u003cbr>\n\u003cstrong>Telephone:\u003c/strong> (415) 861-5555\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Open everyday at 5pm\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/JardiniereSF\">@JardiniereSF\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/jardinieresf\">Jardinière\u003c/a>\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/24/2012/09/BAB560_TDesJ_WillieBrown.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/BAB560_TDesJ_WillieBrown.jpg\" alt=\"Traci des Jardins and Willie Brown\" title=\"Traci des Jardins and Willie Brown\" width=\"560\" height=\"432\" class=\"alignnone size-full wp-image-49002\">\u003c/a>\u003cbr>\n\u003cem>Traci des Jardins and Willie Brown at Jardinière anniversary party. Photo courtesy of Chris Gaede\u003c/em>\u003c/p>\n\u003cp>This month in Hayes Valley, \u003ca href=\"http://www.jardiniere.com/\">Jardinière\u003c/a> Restaurant and chef-owner \u003ca href=\"https://twitter.com/chef_traci\">Traci Des Jardins\u003c/a> celebrate 15 years of business, a notable feat for any fine dining spot. Along with launching a revamped menu, Des Jardins and executive chef \u003ca href=\"http://www.sfgate.com/food/article/The-Inside-Scoop-New-chef-wine-director-head-up-3268029.php\">Morgan Mueller\u003c/a> hosted a party at Jardinière attended by luminaries from both the culinary and political worlds, including Jardinière alums and folks like Willie Brown. In other exciting news, Des Jardins flew to Southern California days later to help her friend \u003ca href=\"http://marysueandsusan.com/about/about_msm.htm\">Mary Sue Milliken\u003c/a> -- along with \u003ca href=\"http://en.wikipedia.org/wiki/Suzanne_Goin\">Suzanne Goin\u003c/a>, Karen Hatfield, \u003ca href=\"http://www.youtube.com/watch?v=em8B1iCQl7E\">Hans Rockenwagner\u003c/a>, \u003ca href=\"http://www.bravotv.com/top-chef-masters/bio/michael-cimarusti\">Michael Cimarusti\u003c/a>, and \u003ca href=\"http://melisse.com/josiah-citrin\">Josiah Citrin\u003c/a> for a sold out dinner \u003ca href=\"https://donate.barackobama.com/page/outreach/view/2012/Food4Thought\">event\u003c/a> to raise funds for President Obama’s re-election. \u003c/p>\n\u003cp>Des Jardins is known for her cooking, \u003ca href=\"http://tracidesjardins.com/chef\">awards\u003c/a> from Esquire, SF Chronicle, James Beard, Food & Wine, philanthropy and time on TV for Top Chef: Masters, Iron Chef (remember how she beat Mario Batali, anyone?), and The Next Iron Chef. Des Jardins is chef/co-owner of Mijita Cocina Mexicana as well as Chef and Partner of Public House and Manzanita. She shared her thoughts with Bay Area Bites via telephone interview and her comments have been edited for clarity and grammar. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How have you stayed in business for 15 years? What are the secrets of success? Do you have any horror stories?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Des Jardins:\u003c/strong> There’s been a lot of ups and downs and we had the boom years in the early years. Back then, the restaurant was so busy and honestly there was a lot of money coming in. Our problems were control and keeping track of everything and the real trick was getting ready for service every day. I was 32 when I opened the restaurant and was more the chef in the kitchen. I’ve evolved to more of a business person and am always looking at how to stay in business. You have to have business acumen and know what’s happening behind the scenes. \u003ca href=\"http://en.wikipedia.org/wiki/Drew_Nieporent\">Drew Nieporent\u003c/a> said “it’s a nickel and dime business and you have to track every nickel and dime.” \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The most important thing -- and I tell my managers this all the time -- is the guest experience. That is the best marketing tool. You have to be a good listener and listen to what the guests feedback is and what that means. It’s key to being a good chef or restaurateur. The guests will tell you and that’s the name of the game. \u003c/p>\n\u003cp>The first three to four years with Jardinière were insanely busy and then after 9/11 things got a lot trickier. When 9/11 happened our revenue dropped by 20 percent or something like that day to day. That was our most challenging time. 9/11 just sort of sealed the deal and it was really hard. I think a lot of people went out of business at that time. Over the last decade, we haven’t had as many fluctuations but the costs have gone up so much. The public doesn't really see that. How much things cost has changed so much. Our percentages have dwindled due to uncontrollable costs on things like mandatory healthcare.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/BAB_TDJ-Morgan_560anniv-party-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/BAB_TDJ-Morgan_560anniv-party-3.jpg\" alt=\"Chef Morgan and Traci Des Jardins\" title=\"Chef Morgan and Traci Des Jardins\" width=\"560\" height=\"427\" class=\"alignnone size-full wp-image-49001\">\u003c/a>\u003cbr>\n\u003cem>Chef Morgan Mueller and Traci Des Jardins. Photo courtesy of Chris Gaede\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the best and worst things about running a restaurant?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Des Jardins: \u003c/strong>The best is that our job is to make people happy. That makes it super, super fun and satisfying. It’s horrifying when they aren’t happy. People are coming in to have a good time and our job is to deliver. It’s kind of like theatre and you’re putting on the best show possible. When the day ends, then the show begins again. There are a lot of tiny, tiny details. My job is super fun; the business part I don't love but the feeding people part is fantastic.\u003c/p>\n\u003cp>The worst part is the amount of effort that goes into what we do every day. There’s not a huge monetary reward. It’s an act of love. Maybe people are making a ton of money and yet -- it seems so expensive. If you knew what goes into that experience then that’s hard. It’s even been exacerbated with the whole celebrity thing because people think that if you are on TV then you must have millions of dollars and you must have a Ferrari (laughs). People are making money from product lines and endorsements and there are folks making a tremendous amount of money but I’m not one of them. With the whole celebrity thing, people think that’s the kind of lifestyle were living. Right now, I’m sitting in my office and it’s really a storeroom. There are dry goods, an ice cream machine, and no place to sit. It’s not all that glamorous. But I love it. That’s the great thing. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Can you talk about your role becoming a successful woman in the culinary field? Do you have any positive versus negative experiences regarding being a female in a male dominated profession?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Des Jardins: \u003c/strong>I’ve never felt discriminated against in this business. I was so young when I started. A lot of what I endured was pure naïveté and putting my head down and I was determined and dogged and I didn’t think about “yeah, I was the only woman.” I didn’t focus on that. I was smaller and wasn’t as strong and the actual physicality was a challenge. It’s harder for me to pick up big bags of stuff; that’s made it harder. Was it hard? Yeah. But it’s hard for everybody. You’ve got to be tough and strong. I think it’s the same answer as every other industry: when faced with taking care of family -- when women have to make that choice, they’re always going to pick the family. That kind of bleeds a lot of people out of the field. When they get to childbearing years, it’s pretty hard to be able to that in our business. Is that discrimination? I think it’s choice. \u003c/p>\n\u003cp>One form of discrimination is more to do with a woman who’s older, which is a Hollywood thing. Actors can be sexy into their 60s and 70s and the women actresses aren’t. It’s the same thing and exacerbated with the celebrity of chefs. \u003c/p>\n\u003cp>\u003cstrong>\u003cbr>\nBay Area Bites: Did you feel or notice that when you were on TV? \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Des Jardins: \u003c/strong> I didn't feel it personally. If you look at the men who have been successful and most of the women who are successful, it’s sex appeal and showing cleavage. Right? That’s kind of interesting. For the men, that’s not criteria. They don’t have to be strikingly handsome. None of it’s absolute. There are exceptions.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are you most excited about on the new menu?\u003c/strong> \u003c/p>\n\u003cp>\u003cstrong>Des Jardins: \u003c/strong>The evolution of the food. I’m excited about the next 15 years. I want this restaurant to be 30 years old. It requires evolution and change. We’ve started out kind of small by changing the format and focus. The menu changes are about my own taste and about what I want to express in the food: I want to have smaller portions because it’s healthier. I don’t like a ton of ingredients -- mostly three to five ingredients. I also want distilled flavors. I’m returning to simplicity. The evolution of the menu is also driven by the products we have here, and the idea is to let them shine. Less is more; accent natural fabulousness and let the ingredients shine. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/BAB_TDesJwithJard_Alums560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/BAB_TDesJwithJard_Alums560.jpg\" alt=\"Traci Des Jardin with Jardinere alumni\" title=\"Traci Des Jardin with Jardinere alumni\" width=\"560\" height=\"427\" class=\"alignnone size-full wp-image-49003\">\u003c/a>\u003cbr>\n\u003cem>Jardinière Alums: L to R with Traci Des Jardins: Lizzie Binder, Deepak Kaul, Michael Hung, Morgan Mueller, Robbie Lewis and Richard Reddington. Photo courtesy of Chris Gaede\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: You've groomed many chefs who have gone on to do their own thing. What’s that like and who are your mentors?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Des Jardins:\u003c/strong> I don't know that I’ve been so great at mentoring. That’s shepherding. The people who have come through my kitchen have been influenced by me. But I wish I had been more of a mentor. It could be something I work on in the next 15 years. I give just by being. I learned by watching. \u003ca href=\"http://en.wikipedia.org/wiki/Drew_Nieporent\">Drew Nieperont\u003c/a> and \u003ca href=\"http://en.wikipedia.org/wiki/Joachim_Splichal\">Joachim Splichal\u003c/a> are people who had the same sort of huge influence on me. There are also people who’ve taught me a lot about business. I’ve sought out counsel from people and that’s been key to learning for sure. \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.jardiniere.com/\">Jardinière\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> 300 Grove St. (at Franklin) \u003ca href=\"http://goo.gl/maps/5LaSz\">Map\u003c/a>\u003cbr>\nSan Francisco, CA 94102.\u003cbr>\n\u003cstrong>Telephone:\u003c/strong> (415) 861-5555\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Open everyday at 5pm\u003cbr>\n\u003cstrong>Twitter:\u003c/strong> \u003ca href=\"https://twitter.com/JardiniereSF\">@JardiniereSF\u003c/a>\u003cbr>\n\u003cstrong>Facebook:\u003c/strong> \u003ca href=\"https://www.facebook.com/jardinieresf\">Jardinière\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/cp706-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/cp706-560.jpg\" alt=\"Guests and host Leslie Sbrocco taping episode 706 of Check, Please! Bay Area at KQED.\" title=\"Guests and host Leslie Sbrocco taping episode 706 of Check, Please! Bay Area at KQED.\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-48803\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Guests and host Leslie Sbrocco taping episode 706 of Check, Please! Bay Area at KQED.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> Season 7 episode 6 (706) airs Thursday September 13 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=7117\">view the entire episode online\u003c/a>. The website also provides restaurant information not specified on the show, written reviews from the guests and restaurant recipes. If you have opinions on the restaurants featured please feel free to share your thoughts. This season, Leslie Sbrocco will continue to share wine tips with each episode.\u003c/p>\n\u003cp>The sixth episode of the season features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7133\">Phnom Penh House\u003c/a> (Oakland), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7139\">Pho Vi Hoa\u003c/a> (Los Altos) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7147\">Grand Café\u003c/a> (San Francisco).\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco: \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">Wine Tips\u003c/a> -- How Does Wine Age?\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/QcbYx9sa4Zk\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>FREE EVENT: Friday Sept. 14, 5pm-10pm\u003c/strong>\u003cbr>\n\u003ca href=\"http://checkplease.eventbrite.com/\">\u003cstrong>KQED's Check, Please! Bay Area Free event at SoMa StrEAT Food Park.\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>KQED’s Check, Please! Bay Area celebrates seven new shows with a fun food truck event led by host Leslie Sbrocco. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Join KQED at this FREE party, starting at 5pm Friday 9/14 at SoMa StrEAT Food Park in San Francisco for food, laughs and a chance to be on-camera. Delicious food available for purchase from ten great food trucks. Donate $15 to support KQED and get two glasses of wine!\u003cbr>\n\u003ca href=\"http://checkplease.eventbrite.com/\">RSVP and Get Tickets\u003c/a>\u003c/p>\n\n",
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"disqusTitle": "Southerner in the City: John T. Edge Takes on San Francisco",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/John-T400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/John-T400.jpg\" alt=\"John T. Edge. Image courtesy of Lou Weinert\" title=\"John T. Edge. Image courtesy of Lou Weinert\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-48758\">\u003c/a>\u003cbr>\n\u003cem>John T. Edge. Image courtesy of Lou Weinert\u003c/em>\u003c/p>\n\u003cp>Food celeb alert! One of the most intriguing parts about La Cocina’s \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/20/night-market-sf-street-food-festival/\">Night Market\u003c/a> last month was spying a smiling \u003ca href=\"http://www.johntedge.com/\">John T. Edge\u003c/a> at the entrance. The Southern food and culture expert is good pals with La Cocina's Caleb Zigas, and was in town to yes, eat, but also help with the \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/20/san-francisco-street-food-festival-2012-photo-slideshow/\">SF Street Food Fest\u003c/a> and third annual \u003ca href=\"http://www.lacocinasf.org/classes-workshops/conference/\">Food & Entrepreneurship Conference\u003c/a> from La Cocina.\u003c/p>\n\u003cp>Edge is the author of the recently published \u003ca href=\"http://truckfoodcookbook.tumblr.com/\">The Truck Food Cookbook\u003c/a>, which is billed as “a cookbook and travelogue that catalogues modern American street and truck food.” He has authored and edited more than ten books and is well known for researching and championing food via his work with the \u003ca href=\"http://southernfoodways.org/\">Southern Foodways Alliance\u003c/a> (SFA). Next month, the Southern Foodways Alliance will hold a symposium in Oxford, Mississippi and Edge wears many caps: organizer, host, and master of ceremonies. \u003c/p>\n\u003cp>He is also a columnist for the \u003cem>New York Times\u003c/em>, the \u003cem>Oxford American\u003c/em> and \u003ca href=\"http://gardenandgun.com/food\">\u003cem>Garden & Gun\u003c/em>\u003c/a>. Radio fans can catch him often on NPR's \u003cem>All Things Considered\u003c/em> and he has appeared on Iron Chef and has a MFK Fisher Distinguished Writing Award from the James Beard Foundation under his belt. His work has also been featured in 10 editions of the Best Food Writing Anthology, and yes, you may at this point wonder when he ever sleeps, too. Bay Area Bites interviewed Edge on the phone recently.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites:\u003c/strong> \u003cstrong>You were in San Francisco to help La Cocina with its conference and Street Food Festival and for years have been good friends with Caleb Zigas. How did that all come about? \u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Edge:\u003c/strong> I write about food for the popular press: magazine, newspaper pieces and books. I’m also interested though in relation to my academic work at the University of Southern Mississippi in how food plays a part in social justice issues. When I began working on my truck food book, I saw two real models that address social justice issues and street food truck and food cart food. That framework is what Caleb and La Cocina does and what the \u003ca href=\"http://streetvendor.org/vendys/\">Vendy awards\u003c/a> in New York also do.\u003c/p>\n\u003cp>Both are populist responses in effective ways to advocate for street food vendors. I am someone who thinks that writing about food need not be vacuous work, and that food isn’t always about celebrity food. It’s not always about the fancy pants dinner but about working class American food and especially how that relates to new immigrants. That’s important to me as a writer -- as a progressive thinker and doer in America. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites:\u003c/strong> \u003cstrong>Events and travel seem to make up much of your work when you're not writing. What’s that like?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Edge:\u003c/strong> I travel probably one-fourth to one-third of my time and that travel is half the time for writing assignments and research and the other half is for Southern Alliance Foodways events and fundraising. I love that kind of intense time with colleagues and friends who arrive like bandits. Those kinds of quick intense periods of “work ‘til 11, drink ‘til 3” I love... but you know I also live in a small college town that I dearly love and have an eleven year old and 40-something wife, both of whom I love, too. As time goes on, I’m trying to balance that time at home and time in the office. I am not just saying this about the Street Food Festival and La Cocina but it’s gonna get harder and harder to get my butt on the road. However, anytime I can do something for La Cocina and Caleb, I will.\u003c/p>\n\u003cp>We live in a time of xenophobia, especially where I am in the South where immigrants are pilloried. I was raised in the South and appreciate the import of the Civil Rights movement. I see a new era in which the divisions are based along ethnicity and class and I see what La Cocina and the Street Food Fest does is one creative way to address that.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you get your information about food? What’s on your nightstand reading pile?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Edge:\u003c/strong> On my nightstand, there are about four copies of the New Yorker that I’m way behind on. There’s a copy of Knife and Fork, a brilliant food letter out of Atlanta edited by Christiane Lauterbach. Her writing is full of spirit and venom and I’ve been reading her for 25 years. There’s a new copy of the \u003ca href=\"http://www.oxfordamerican.org/\">Oxford American\u003c/a>, which I’ve long been writing for.... Then there’s The Liberation of Lord Byron Jones by a guy named Jesse Hill Ford. And I’m reading a book called the Price of Defiance about the 50th anniversary of the riots at the University of Mississippi. There’s not a lot of food stuff on my nightstand. I read and subscribe to Bon Appétit, Gastronomica and a number of other magazines. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who are your mentors?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Edge:\u003c/strong> \u003ca href=\"http://en.wikipedia.org/wiki/John_Egerton_(journalist)\">John Egerton\u003c/a>. The name sounds familiar, I know. He has two books that speak about the generation before the civil rights movement and around the Brown decision....You see Southern food at home, on the road and here’s a popular history of southern food. His is the first book to pay down the debt that the South owes to the cooks who have sustained us cooks who are and were African American.\u003c/p>\n\u003cp>\u003ca href=\"http://africooks.com/jessicas_bio.shtml\">Jessica Harris\u003c/a> is another one of my mentors.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites:\u003c/strong> \u003cstrong>What are your thoughts on the state of street food in the Bay Area given you just published The Truck Food Cookbook? Where are we with knowledge and appreciation?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Edge:\u003c/strong> When I was researching this book in 2009 and 2010 in many ways the Bay Area lagged behind much of the country. Incubator events like La Cocina and \u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a> coupled with entrepreneurial acumen in folks like \u003ca href=\"https://twitter.com/LIBAfalafel\">Liba Falafel\u003c/a> and the \u003ca href=\"https://twitter.com/KungFuTacos\">Kung Fu Tacos\u003c/a> guys and certainly \u003ca href=\"https://twitter.com/RoliRoti\">Roli Roti\u003c/a>. Those systematic efforts and singular efforts of entrepreneurs delivered a vital street food scene. I assumed if street food was growing in the U.S. and San Francisco is such a great food town, you’d see that reflected. But at the time I was researching, San Francisco wasn’t a strong street food city. Now when I return it is. It’s the working class end of things. If you’re going to define a street food scene as vital it has to encompass both ends of the spectrum.\u003c/p>\n\u003cp>\u003cstrong>\u003cbr>\nBay Area Bites: What were some of your favorite food and drink finds while you were in town?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Edge:\u003c/strong> I don't know (laughs). I had a crazy beautiful dinner at \u003ca href=\"http://coirestaurant.com/\">Coi\u003c/a>. A kind of elegant bowl of grits of ground corn with a garnish of popcorn. That was one of many beautiful dishes in a night. The ballsiness of [Chef-Owner \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/07/food-secrets-of-chefrestaurateurwriter-daniel-patterson/\">Daniel] Patterson\u003c/a> and elegance of his cooking in one dish: I admired the heck out of that. “I’m going to serve you grits with an ancient native American pedigree and serve it with something you already recognize. I’m going to do it in such a way that I can honor the commonalities and also celebrate my own way with ground corn.” \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: \u003c/strong>Did he know you were coming in?\u003c/p>\n\u003cp>\u003cstrong>Edge: \u003c/strong>He did.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites:\u003c/strong> \u003cstrong>Do you have any foods that are a guilty pleasure?\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Edge:\u003c/strong> No. I like trash and treasure. (laughs). I live with an eleven year old son, Jess. He loves pork rinds from a bag like I do. He likes crinkle cut French fries like I do. I kind of like the extremes on the spectrum. We each had a trashy sausage biscuit today. I like excellence in both forms. You can be really good at trashy food and elegant food and I appreciate that. \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/24/2012/09/John-T400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/09/John-T400.jpg\" alt=\"John T. Edge. Image courtesy of Lou Weinert\" title=\"John T. Edge. Image courtesy of Lou Weinert\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-48758\">\u003c/a>\u003cbr>\n\u003cem>John T. Edge. Image courtesy of Lou Weinert\u003c/em>\u003c/p>\n\u003cp>Food celeb alert! One of the most intriguing parts about La Cocina’s \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/20/night-market-sf-street-food-festival/\">Night Market\u003c/a> last month was spying a smiling \u003ca href=\"http://www.johntedge.com/\">John T. Edge\u003c/a> at the entrance. The Southern food and culture expert is good pals with La Cocina's Caleb Zigas, and was in town to yes, eat, but also help with the \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/20/san-francisco-street-food-festival-2012-photo-slideshow/\">SF Street Food Fest\u003c/a> and third annual \u003ca href=\"http://www.lacocinasf.org/classes-workshops/conference/\">Food & Entrepreneurship Conference\u003c/a> from La Cocina.\u003c/p>\n\u003cp>Edge is the author of the recently published \u003ca href=\"http://truckfoodcookbook.tumblr.com/\">The Truck Food Cookbook\u003c/a>, which is billed as “a cookbook and travelogue that catalogues modern American street and truck food.” He has authored and edited more than ten books and is well known for researching and championing food via his work with the \u003ca href=\"http://southernfoodways.org/\">Southern Foodways Alliance\u003c/a> (SFA). Next month, the Southern Foodways Alliance will hold a symposium in Oxford, Mississippi and Edge wears many caps: organizer, host, and master of ceremonies. \u003c/p>\n\u003cp>He is also a columnist for the \u003cem>New York Times\u003c/em>, the \u003cem>Oxford American\u003c/em> and \u003ca href=\"http://gardenandgun.com/food\">\u003cem>Garden & Gun\u003c/em>\u003c/a>. Radio fans can catch him often on NPR's \u003cem>All Things Considered\u003c/em> and he has appeared on Iron Chef and has a MFK Fisher Distinguished Writing Award from the James Beard Foundation under his belt. His work has also been featured in 10 editions of the Best Food Writing Anthology, and yes, you may at this point wonder when he ever sleeps, too. Bay Area Bites interviewed Edge on the phone recently.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites:\u003c/strong> \u003cstrong>You were in San Francisco to help La Cocina with its conference and Street Food Festival and for years have been good friends with Caleb Zigas. How did that all come about? \u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Edge:\u003c/strong> I write about food for the popular press: magazine, newspaper pieces and books. I’m also interested though in relation to my academic work at the University of Southern Mississippi in how food plays a part in social justice issues. When I began working on my truck food book, I saw two real models that address social justice issues and street food truck and food cart food. That framework is what Caleb and La Cocina does and what the \u003ca href=\"http://streetvendor.org/vendys/\">Vendy awards\u003c/a> in New York also do.\u003c/p>\n\u003cp>Both are populist responses in effective ways to advocate for street food vendors. I am someone who thinks that writing about food need not be vacuous work, and that food isn’t always about celebrity food. It’s not always about the fancy pants dinner but about working class American food and especially how that relates to new immigrants. That’s important to me as a writer -- as a progressive thinker and doer in America. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites:\u003c/strong> \u003cstrong>Events and travel seem to make up much of your work when you're not writing. What’s that like?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Edge:\u003c/strong> I travel probably one-fourth to one-third of my time and that travel is half the time for writing assignments and research and the other half is for Southern Alliance Foodways events and fundraising. I love that kind of intense time with colleagues and friends who arrive like bandits. Those kinds of quick intense periods of “work ‘til 11, drink ‘til 3” I love... but you know I also live in a small college town that I dearly love and have an eleven year old and 40-something wife, both of whom I love, too. As time goes on, I’m trying to balance that time at home and time in the office. I am not just saying this about the Street Food Festival and La Cocina but it’s gonna get harder and harder to get my butt on the road. However, anytime I can do something for La Cocina and Caleb, I will.\u003c/p>\n\u003cp>We live in a time of xenophobia, especially where I am in the South where immigrants are pilloried. I was raised in the South and appreciate the import of the Civil Rights movement. I see a new era in which the divisions are based along ethnicity and class and I see what La Cocina and the Street Food Fest does is one creative way to address that.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you get your information about food? What’s on your nightstand reading pile?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Edge:\u003c/strong> On my nightstand, there are about four copies of the New Yorker that I’m way behind on. There’s a copy of Knife and Fork, a brilliant food letter out of Atlanta edited by Christiane Lauterbach. Her writing is full of spirit and venom and I’ve been reading her for 25 years. There’s a new copy of the \u003ca href=\"http://www.oxfordamerican.org/\">Oxford American\u003c/a>, which I’ve long been writing for.... Then there’s The Liberation of Lord Byron Jones by a guy named Jesse Hill Ford. And I’m reading a book called the Price of Defiance about the 50th anniversary of the riots at the University of Mississippi. There’s not a lot of food stuff on my nightstand. I read and subscribe to Bon Appétit, Gastronomica and a number of other magazines. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who are your mentors?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Edge:\u003c/strong> \u003ca href=\"http://en.wikipedia.org/wiki/John_Egerton_(journalist)\">John Egerton\u003c/a>. The name sounds familiar, I know. He has two books that speak about the generation before the civil rights movement and around the Brown decision....You see Southern food at home, on the road and here’s a popular history of southern food. His is the first book to pay down the debt that the South owes to the cooks who have sustained us cooks who are and were African American.\u003c/p>\n\u003cp>\u003ca href=\"http://africooks.com/jessicas_bio.shtml\">Jessica Harris\u003c/a> is another one of my mentors.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites:\u003c/strong> \u003cstrong>What are your thoughts on the state of street food in the Bay Area given you just published The Truck Food Cookbook? Where are we with knowledge and appreciation?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Edge:\u003c/strong> When I was researching this book in 2009 and 2010 in many ways the Bay Area lagged behind much of the country. Incubator events like La Cocina and \u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a> coupled with entrepreneurial acumen in folks like \u003ca href=\"https://twitter.com/LIBAfalafel\">Liba Falafel\u003c/a> and the \u003ca href=\"https://twitter.com/KungFuTacos\">Kung Fu Tacos\u003c/a> guys and certainly \u003ca href=\"https://twitter.com/RoliRoti\">Roli Roti\u003c/a>. Those systematic efforts and singular efforts of entrepreneurs delivered a vital street food scene. I assumed if street food was growing in the U.S. and San Francisco is such a great food town, you’d see that reflected. But at the time I was researching, San Francisco wasn’t a strong street food city. Now when I return it is. It’s the working class end of things. If you’re going to define a street food scene as vital it has to encompass both ends of the spectrum.\u003c/p>\n\u003cp>\u003cstrong>\u003cbr>\nBay Area Bites: What were some of your favorite food and drink finds while you were in town?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Edge:\u003c/strong> I don't know (laughs). I had a crazy beautiful dinner at \u003ca href=\"http://coirestaurant.com/\">Coi\u003c/a>. A kind of elegant bowl of grits of ground corn with a garnish of popcorn. That was one of many beautiful dishes in a night. The ballsiness of [Chef-Owner \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/07/food-secrets-of-chefrestaurateurwriter-daniel-patterson/\">Daniel] Patterson\u003c/a> and elegance of his cooking in one dish: I admired the heck out of that. “I’m going to serve you grits with an ancient native American pedigree and serve it with something you already recognize. I’m going to do it in such a way that I can honor the commonalities and also celebrate my own way with ground corn.” \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: \u003c/strong>Did he know you were coming in?\u003c/p>\n\u003cp>\u003cstrong>Edge: \u003c/strong>He did.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites:\u003c/strong> \u003cstrong>Do you have any foods that are a guilty pleasure?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Edge:\u003c/strong> No. I like trash and treasure. (laughs). I live with an eleven year old son, Jess. He loves pork rinds from a bag like I do. He likes crinkle cut French fries like I do. I kind of like the extremes on the spectrum. We each had a trashy sausage biscuit today. I like excellence in both forms. You can be really good at trashy food and elegant food and I appreciate that. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Night Market + SF Street Food Festival",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/group-table1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/group-table1000.jpg\" alt=\"people socializing at Night Market. photo: Wendy Goodfriend\" title=\"people socializing at Night Market. photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47751\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/signage10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/signage10001-125x125.jpg\" alt=\"Signage. Photo: Wendy Goodfriend\" title=\"Signage. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47790\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/couple-eating1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/couple-eating1000-125x125.jpg\" alt=\"People eating at the Night Market. Photo: Wendy Goodfriend\" title=\"People eating at the Night Market. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47747\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/group1000-125x125.jpg\" alt=\"Group socializing at the Night Market. Photo: Wendy Goodfriend\" title=\"Group socializing at the Night Market. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47787\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/stephanie-david-hua10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/stephanie-david-hua10001-125x125.jpg\" alt=\"Lick My Spoon meets Bone and Gristle Boys. Photo: Wendy Goodfriend\" title=\"Lick My Spoon meets Bone and Gristle Boys. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47794\">\u003c/a>\u003cbr>\n\u003cstrong>All Photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/strong>\u003cbr>\n\u003cem>Click on images to view full-sized photos and activate the slideshow.\u003c/em>\u003c/p>\n\u003cp>\"This is what we thought the first festival would be like,\" said \u003ca href=\"http://www.lacocinasf.org\">La Cocina\u003c/a> executive director Caleb Zigas at Friday's \u003ca href=\"http://www.sfstreetfoodfest.com/night_market.php\">Night Market\u003c/a>, looking out at the mellow, well-fed clusters of friends and foodies strolling from booth to booth, bourbon hot toddies in hand, through the latest addition to the now four-year-old \u003ca href=\"http://www.sfstreetfoodfest.com\">SF Street Food Festival\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/caleb-zigas1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/caleb-zigas1000.jpg\" alt=\"Caleb Zigas\" title=\"Caleb Zigas\" width=\"540\" class=\"alignnone size-full wp-image-47745\">\u003c/a>\u003cbr>\n \u003cem>La Cocina executive director Caleb Zigas.\u003c/em>\u003c/p>\n\u003cp>He was being honest, if a little rueful, and everyone around him laughed. That first two-block festival in 2009 was planned as a cheerful neighborhood celebration of La Cocina's newly legit food vendors and entrepreneurs. Instead, thousands of people showed up, which led to endless lines, grumpy neighbors, and a lot of cranky press in the blogosphere. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In planning for this year, Zigas and his staff (supported by a large, dedicated crew of volunteers) took the lessons of the past four years to heart. Saturday's daytime food fest, now stretching across six blocks of Folsom Street, with additional space in parks, parking lots, and side streets along the way, was remarkably well-organized. Long lines for the most popular booths, sure, but most of the businesses were smoothly oiled machines by now, with lots of hands behind the counter and a well-practiced flow. (As well they should be, given that some of same vendors had just served similar menus to even bigger crowds at last weekend's \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/13/outside-lands-2012-photos-food-art-music-people/\">Outside Lands\u003c/a>.)\u003c/p>\n\u003cp>But back to the Night Market. Held at the site of the Alemany Farmers' Market at the southern edge of Bernal Heights from 6 to 9pm, the market was much more casual event, with lots of space, 26 vendors, and almost no lines (except, of course, for beer). Vendors were tucked into the concrete stalls used on Saturday mornings by the farmers' market, most decorated only with handmade signs and a relaxed attitude. Since the whole market was fenced off for the event, market-goers could walk from booth to booth sipping their drinks, including icy mint juleps and spiced hot toddies by \u003ca href=\"http://www.ryeontheroad.com\">Rye on the Road\u003c/a>, rather than being corralled into a drinkers'-only beer garden. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Rye-line1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Rye-line1000.jpg\" alt=\"Line for cocktails at RYE. Photo: Wendy Goodfriend\" title=\"Line for cocktails at RYE. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47763\">\u003c/a>\u003cbr>\n\u003cem>Line for cocktails at RYE.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/making-cocktails1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/making-cocktails1000.jpg\" alt=\"Crew making cocktails. Photo: Wendy Goodfriend\" title=\"Crew making cocktails. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47797\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/cocktail1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/cocktail1000.jpg\" alt=\"Icy Mint Julep cocktail. Photo: Wendy Goodfriend\" title=\"Icy Mint Julep cocktail. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47783\">\u003c/a>\u003cbr>\n\u003cem>Icy Mint Julep cocktail.\u003c/em>\u003c/p>\n\u003cp>This being summer in San Francisco (ah, Fogust, our other winter month), chilly winds whipped through the crowds, making the scattered heat lamps and fleecy blue blankets on offer very welcome. (\u003ca href=\"http://www.jardiniere.com\">Jardiniere\u003c/a>, slumming it with burgers and fries, put out a big bowl of matchboxes, which we were tempted to ignite and huddle over for warmth, \u003ca href=\"http://www.youtube.com/watch?v=yUSzQBaWq0Q\">Little Match Girl\u003c/a>-style.) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/snuggie-like1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/snuggie-like1000.jpg\" alt=\"Night Market patrons wearing Snuggie-like attire. Photo: Wendy Goodfriend\" title=\"Night Market patrons wearing Snuggie-like attire. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47755\">\u003c/a>\u003cbr>\n\u003cem>Night Market patrons wearing Snuggie-like attire.\u003c/em>\u003c/p>\n\u003cp>Smart vendors offered steaming tubs of soup: tomatoey rice noodle broth with bits of crab omelette and water spinach at \u003ca href=\"http://www.soupjunkiesf.com\">Soup Junkie\u003c/a>; pungently spiced, coconut-based Malaysian laksa with curls of veal brain from \u003ca href=\"http://www.azalinas.com/\">Azalina's\u003c/a>, big enough for two; and our favorite, \u003ca href=\"http://www.huaracheloco.com\">El Huarache Loco\u003c/a>'s spicy, warm-you-through birria, a goat-filled broth served in a flowered terra cotta cup with a shredded lamb taco on the side. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/birria1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/birria1000.jpg\" alt=\"Birria from El Huarache Loco. Photo: Wendy Goodfriend\" title=\"Birria from El Huarache Loco. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47776\">\u003c/a>\u003cbr>\n\u003cem>Birria from El Huarache Loco.\u003c/em> \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/el-huarache-loco10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/el-huarache-loco10001.jpg\" alt=\" Lamb taco from El Huarache Loco. Photo: Wendy Goodfriend\" title=\" Lamb taco from El Huarache Loco. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47767\">\u003c/a>\u003cbr>\n\u003cem>Lamb taco from El Huarache Loco.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/veronica-salazar-elhuaracheloco1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/veronica-salazar-elhuaracheloco1.jpg\" alt=\"Veronica Salazar owner of El Huarache Loco. Photo: Wendy Goodfriend\" title=\"Veronica Salazar owner of El Huarache Loco. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47774\">\u003c/a>\u003cbr>\n\u003cem>Veronica Salazar, owner of El Huarache Loco.\u003c/em>\u003c/p>\n\u003cp>El Huarache Loco is one of La Cocina's particular success stories. Born in Mexico City to a restaurant-owning family, Veronica Salazar, owner of El Huarache Loco joined La Cocina's incubator program in 2005, and now has 22 employees and her own restaurant in the Marin Country Mart in Larkspur.\u003c/p>\n\u003cp>But the big buzz was the Boss Hog, a belly-busting sandwich created by the Bone and Gristle Boys, a.k.a. Ryan Farr of \u003ca href=\"http://www.4505meats.com\">4505 Meats\u003c/a> and three-time \u003ca href=\"http://www.cochon555.com/\">Cochon 555\u003c/a> winner Matt Jennings of Providence, Rhode Island's \u003ca href=\"http://www.farmsteadinc.com/farmstead/\">Farmstead\u003c/a> market and restaurant. The hand-drawn sign offered a cross-section of their creation, starting with a buttery toasted English muffin on top and proceeding through jalapeno ranch dressing, chicharrones, greens, red onions, Vermont cheddar, a cornmeal-crusted deep-fried pork cutlet, smoked pickles, AND some chile-rubbed slow-roasted pork, just in case you were still hungry. And then the bottom half of said buttery muffin, plus a wooden stake, we mean skewer, to hold it all together. No one does extreme pork like Farr, who would, the following day, be selling $3 Rice Krispie treats, speckled with Cocoa Puffs and larded with crushed chicharrones. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/bone-gristle-boss-hog1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/bone-gristle-boss-hog1000.jpg\" alt=\"Bone and Gristle Boys - Boss Hog. Photo: Wendy Goodfriend\" title=\"Bone and Gristle Boys - Boss Hog. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47744\">\u003c/a>\u003cbr>\n\u003cem>Bone and Gristle Boys - Boss Hog.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/ryan-farr-matt-jennings1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/ryan-farr-matt-jennings1000.jpg\" alt=\"Ryan Farr and Matt Jennings. Photo: Wendy Goodfriend\" title=\"Ryan Farr and Matt Jennings. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47769\">\u003c/a>\u003cbr>\n\u003cem>Ryan Farr and Matt Jennings - The Bone and Gristle Boys.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/ryan-farr-bone-gristle1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/ryan-farr-bone-gristle1000.jpg\" alt=\"Ryan Farr and the Bone and Gristle Boys. Photo: Wendy Goodfriend\" title=\"Ryan Farr and the Bone and Gristle Boys. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47768\">\u003c/a>\u003cbr>\n\u003cem>Ryan Farr with crew behind the scenes - Boss Hog production.\u003c/em>\u003c/p>\n\u003cp>The beef-stuffed pastries sold out of a vintage-1970 Citroen H-van by local mom (and Cordon Bleu-trained chef) Marianne Depres of \u003ca href=\"http://www.elsursf.com\">El Sur Empanadas\u003c/a> made great handwarmers, at least for the 5 seconds before we happily gobbled them up, enjoying the Argentine additions of hard-boiled egg and olive inside. Also tasty were the baked beef-and-onion piroshki from \u003ca href=\"http://www.andapiroshki.com\">Anda Piroshki\u003c/a>, a very local offering coming from owner Anna Tvelova's counter in the 331 Cortland Marketplace just a few blocks up the hill.\u003c/p>\n\u003cp>And did we mention the bacon maple kettle corn, served in big movie-theater buckets, by \u003ca href=\"http://www.endlesssummersweets.com/\">Endless Summer Sweets\u003c/a>? Oddly, for a town that loves its chocolate truffles and watermelon popsicles, the salty-sweet popcorn was the only sweet thing at the Night Market. Note for next year: a hot chocolate-and-churros vendor, not to mention \u003ca href=\"http://www.ritualroasters.com/\">Ritual Roasters\u003c/a>' cute red coffee truck, would be very much appreciated. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/kettle-corn1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/kettle-corn1000.jpg\" alt=\"Endless Summer Sweets- Kettle Corn. Photo: Wendy Goodfriend\" title=\"Endless Summer Sweets- Kettle Corn. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47810\">\u003c/a>\u003cbr>\n\u003cem>Endless Summer Sweets Bacon Maple Kettle Corn.\u003c/em>\u003c/p>\n\u003cp>Lacking coffee and dessert, Night Market-goers just ate more meat. (Surprisingly, given that we're at the bountiful apex of summer's harvest, fruits and vegetables were mostly limited to slice-of-tomato, sprig-of-cilantro supporting roles.) Second only to pork was lamb, clearly the meat of the moment at both the Night Market and the SF Street Food Festival. \u003ca href=\"http://www.thewholebeastsf.com/\">The Whole Beast\u003c/a>'s John Fink was grilling up the last of the 800+ Merengez sausages made for last week's \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/12/outside-lambs-a-moroccan-oasis-within-outside-lands/\">Outside Lambs\u003c/a> booth by his meat-world buddy Ryan Farr, along with kefta meatballs, chubby cylinders of spiced ground lamb wrapped around wooden skewers and dunked in a thick, herby yogurt aioli, and a coconut-based lamb mulligatawny soup. Sadly, though, there was no lamb poutine, the seriously delicious fries-n-lamb gravy treat that was the hit of Outside Lands.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/john-fink1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/john-fink1000.jpg\" alt=\"John Fink cooking up smoked Merengez sausages. Photo: Wendy Goodfriend\" title=\"John Fink cooking up smoked Merengez sausages. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47807\">\u003c/a>\u003cbr>\n\u003cem>John Fink cooking up smoked Merengez sausages.\u003c/em> \u003c/p>\n\u003cp>On Saturday, \u003ca href=\"http://www.radioafricakitchen.com\">Radio Africa & Kitchen\u003c/a> dished up gorgeously rosy slices of grilled lamb leg, for those with the fortitude to queue. (If not, you could sit down and eat it in Bayview, where Ethiopian-born chef/owner Eskender Aseged recently opened his own restaurant.) Hoss Zare of \u003ca href=\"http://www.zareatflytrap.com\">Zare at Fly Trap\u003c/a> made a Persian-inspired abhogsht wrap, recommended by San Francisco's finest. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/radio-afrika-lamb1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/radio-afrika-lamb1000.jpg\" alt=\"Grilling lamb for Radio Africa & Kitchen. Photo: Wendy Goodfriend\" title=\"Grilling lamb for Radio Africa & Kitchen. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47814\">\u003c/a>\u003cbr>\n\u003cem>Grilling lamb for Radio Africa & Kitchen.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/zare-at-fly-trap1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/zare-at-fly-trap1000.jpg\" alt=\"Zare at Fly Trap - making Persian Abhogsht wrap. Photo: Wendy Goodfriend\" title=\"Zare at Fly Trap - making Persian Abhogsht wrap. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47831\">\u003c/a>\u003cbr>\n\u003cem>Zare at Fly Trap - making Persian Abhogsht wrap.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sfpolice-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sfpolice-1000.jpg\" alt=\"San Francisco Police officer eating Zare at Fly Trap - Persian Abhogsht Wrap. Photo: Wendy Goodfriend\" title=\"San Francisco Police officer eating Zare at Fly Trap - Persian Abhogsht Wrap. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47813\">\u003c/a>\u003cbr>\n\u003cem>San Francisco Police officer eating a Zare at Fly Trap Persian Abhogsht Wrap.\u003c/em>\u003c/p>\n\u003cp>So, given that this event is a fundraiser for La Cocina's work throughout the year, where does the money come from? Booths at the Street Food Festival cost vendors up to $600, depending on the status of their business. (Presumably, established restaurants pay more, while beginning entrepreneurs get a break.) But the booth fees barely cover La Cocina's per-booth expenses, including signage, the custom-built booths themselves, and health, fire, and city permits for each vendor. Vendors are encouraged to donate some of the day's profits to the organization, but marketing and communications manager Margarita Rojas admits this rarely happens. Instead, the non-profit makes its money off alcohol sales (all the beer and spirits are donated) and corporate sponsorship, from big guys like Whole Foods, Wells Fargo, Zipcar, Zagat, PG&E, and Gruppo Campari to local companies like the Bay Guardian, San Francisco Cooking School, Good Eggs, Rainbow Grocery, Berkeley Farms, Off the Grid, 7X7 magazine, Veritable Vegetable, and more. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/bar1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/bar1000.jpg\" alt=\"Bar at SF Street Food Fest. Photo: Wendy Goodfriend\" title=\"Bar at SF Street Food Fest. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47828\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/drinkers1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/drinkers1000-125x125.jpg\" alt=\"People drinking in dedicated bar area. Photo: Wendy Goodfriend\" title=\"People drinking in dedicated bar area. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47836\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/deejay1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/deejay1000-125x125.jpg\" alt=\"Deejay spinning in dedicated bar area. Photo: Wendy Goodfriend\" title=\"Deejay spinning in dedicated bar area. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47834\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/bartender600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/bartender600-125x125.jpg\" alt=\"Bartender in the bar area at the SF Street Food Festival. Photo: Wendy Goodfriend\" title=\"Bartender in the bar area at the SF Street Food Festival. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47833\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/bar-signage1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/bar-signage1000-125x125.jpg\" alt=\"Bar signage. Photo: Wendy Goodfriend\" title=\"Bar signage. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47840\">\u003c/a>\u003c/p>\n\u003cp>While the event was, of course, locally-focused, five hand-picked vendors from around the country were invited by La Cocina to share their wares. The companies, including \u003ca href=\"http://www.foodcartsportland.com/2010/09/29/euro-trash/\">Eurotrash\u003c/a>, one of Portland, Oregon's most popular food trucks, got volunteer labor, ingredients, and kitchen space for prepping; in exchange, they donated their day's take to La Cocina. There was a Southern contingent, too, rounded up by the \u003ca href=\"http://www.southernfoodways.com\">Southern Foodways Alliance\u003c/a>'s John T. Edge, author of the recently published \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/076115616X/kqedorg-20\">Truck Food Cookbook\u003c/a> and a good friend of Zigas's. Gamely, they served up pulled pork and sweet tea and crayfish boudin balls, sporting fleece hoodies typically unnecessary when, say, cooking in Birmingham at this time of year. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/eurotrash1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/eurotrash1000.jpg\" alt=\"Eurotrash - making THE! Prawn Baguette. Photo: Wendy Goodfriend\" title=\"Eurotrash - making THE! Prawn Baguette. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47825\">\u003c/a>\u003cbr>\n\u003cem>Eurotrash - making THE! Prawn Baguette.\u003c/em>\u003c/p>\n\u003cp>Sometimes, waiting in line to try yet another taco or spring roll can seem a little absurd, here in the Mission where taquerias and inexpensive Central American, South American, Asian, and Middle Eastern restaurants abound, and where Valencia Street offers every trendy snack of the moment. Still, after four years, the Street Food Festival has become part of the San Francisco calendar, that alternative string of holidays and festivities that goes from Chinese New Year, Bay to Breakers, and Pride to Outside Lands, Litquake, Folsom Street Fair, Hardly Strictly Bluegrass and Day of the Dead. And for every recently laid-off person with a secret recipe, a Twitter handle, and a food-biz plan, it was tasty evidence that hard work (and savvy marketing) can make an entrepreneur's dream come true. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/endlesssummersweets-funnelcake.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/endlesssummersweets-funnelcake-125x125.jpg\" alt=\"Endless Summer Sweets- funnelcake. Photo: Wendy Goodfriend\" title=\"Endless Summer Sweets- funnelcake. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47851\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/los-cilantros-pozole-10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/los-cilantros-pozole-10001-125x125.jpg\" alt=\"Los Cilantros Pozole Blanco. Photo: Wendy Goodfriend\" title=\"Los Cilantros Pozole Blanco. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47850\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/burrata-tomato-giardinier1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/burrata-tomato-giardinier1000-125x125.jpg\" alt=\"Burrata and Tomato Giardinier from State Bird Provisions. Photo: Wendy Goodfriend\" title=\"Burrata and Tomato Giardinier from State Bird Provisions. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47852\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/chaac-mool10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/chaac-mool10001-125x125.jpg\" alt=\"Chaac Mool Yucatecan Panuchos. Photo: Wendy Goodfriend\" title=\"Chaac Mool Yucatecan Panuchos. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47849\">\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Photo Slideshow:\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/20/san-francisco-street-food-festival-2012-photo-slideshow/\">View a photo slideshow from La Cocina's 4th annual San Francisco Street Food Festival\u003c/a>. \u003c/p>\n\n",
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"excerpt": "The 4th SF Street Food Festival was bigger and better than ever, and the first-annual Night Market was a low-key, thoroughly enjoyable (if wind-whipped) event for hardy meat-lovers and intrepid eaters. ",
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"description": "The 4th SF Street Food Festival was bigger and better than ever, and the first-annual Night Market was a low-key, thoroughly enjoyable (if wind-whipped) event for hardy meat-lovers and intrepid eaters. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/group-table1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/group-table1000.jpg\" alt=\"people socializing at Night Market. photo: Wendy Goodfriend\" title=\"people socializing at Night Market. photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47751\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/signage10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/signage10001-125x125.jpg\" alt=\"Signage. Photo: Wendy Goodfriend\" title=\"Signage. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47790\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/couple-eating1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/couple-eating1000-125x125.jpg\" alt=\"People eating at the Night Market. Photo: Wendy Goodfriend\" title=\"People eating at the Night Market. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47747\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/group1000-125x125.jpg\" alt=\"Group socializing at the Night Market. Photo: Wendy Goodfriend\" title=\"Group socializing at the Night Market. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47787\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/stephanie-david-hua10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/stephanie-david-hua10001-125x125.jpg\" alt=\"Lick My Spoon meets Bone and Gristle Boys. Photo: Wendy Goodfriend\" title=\"Lick My Spoon meets Bone and Gristle Boys. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47794\">\u003c/a>\u003cbr>\n\u003cstrong>All Photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/strong>\u003cbr>\n\u003cem>Click on images to view full-sized photos and activate the slideshow.\u003c/em>\u003c/p>\n\u003cp>\"This is what we thought the first festival would be like,\" said \u003ca href=\"http://www.lacocinasf.org\">La Cocina\u003c/a> executive director Caleb Zigas at Friday's \u003ca href=\"http://www.sfstreetfoodfest.com/night_market.php\">Night Market\u003c/a>, looking out at the mellow, well-fed clusters of friends and foodies strolling from booth to booth, bourbon hot toddies in hand, through the latest addition to the now four-year-old \u003ca href=\"http://www.sfstreetfoodfest.com\">SF Street Food Festival\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/caleb-zigas1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/caleb-zigas1000.jpg\" alt=\"Caleb Zigas\" title=\"Caleb Zigas\" width=\"540\" class=\"alignnone size-full wp-image-47745\">\u003c/a>\u003cbr>\n \u003cem>La Cocina executive director Caleb Zigas.\u003c/em>\u003c/p>\n\u003cp>He was being honest, if a little rueful, and everyone around him laughed. That first two-block festival in 2009 was planned as a cheerful neighborhood celebration of La Cocina's newly legit food vendors and entrepreneurs. Instead, thousands of people showed up, which led to endless lines, grumpy neighbors, and a lot of cranky press in the blogosphere. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In planning for this year, Zigas and his staff (supported by a large, dedicated crew of volunteers) took the lessons of the past four years to heart. Saturday's daytime food fest, now stretching across six blocks of Folsom Street, with additional space in parks, parking lots, and side streets along the way, was remarkably well-organized. Long lines for the most popular booths, sure, but most of the businesses were smoothly oiled machines by now, with lots of hands behind the counter and a well-practiced flow. (As well they should be, given that some of same vendors had just served similar menus to even bigger crowds at last weekend's \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/13/outside-lands-2012-photos-food-art-music-people/\">Outside Lands\u003c/a>.)\u003c/p>\n\u003cp>But back to the Night Market. Held at the site of the Alemany Farmers' Market at the southern edge of Bernal Heights from 6 to 9pm, the market was much more casual event, with lots of space, 26 vendors, and almost no lines (except, of course, for beer). Vendors were tucked into the concrete stalls used on Saturday mornings by the farmers' market, most decorated only with handmade signs and a relaxed attitude. Since the whole market was fenced off for the event, market-goers could walk from booth to booth sipping their drinks, including icy mint juleps and spiced hot toddies by \u003ca href=\"http://www.ryeontheroad.com\">Rye on the Road\u003c/a>, rather than being corralled into a drinkers'-only beer garden. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Rye-line1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Rye-line1000.jpg\" alt=\"Line for cocktails at RYE. Photo: Wendy Goodfriend\" title=\"Line for cocktails at RYE. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47763\">\u003c/a>\u003cbr>\n\u003cem>Line for cocktails at RYE.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/making-cocktails1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/making-cocktails1000.jpg\" alt=\"Crew making cocktails. Photo: Wendy Goodfriend\" title=\"Crew making cocktails. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47797\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/cocktail1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/cocktail1000.jpg\" alt=\"Icy Mint Julep cocktail. Photo: Wendy Goodfriend\" title=\"Icy Mint Julep cocktail. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47783\">\u003c/a>\u003cbr>\n\u003cem>Icy Mint Julep cocktail.\u003c/em>\u003c/p>\n\u003cp>This being summer in San Francisco (ah, Fogust, our other winter month), chilly winds whipped through the crowds, making the scattered heat lamps and fleecy blue blankets on offer very welcome. (\u003ca href=\"http://www.jardiniere.com\">Jardiniere\u003c/a>, slumming it with burgers and fries, put out a big bowl of matchboxes, which we were tempted to ignite and huddle over for warmth, \u003ca href=\"http://www.youtube.com/watch?v=yUSzQBaWq0Q\">Little Match Girl\u003c/a>-style.) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/snuggie-like1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/snuggie-like1000.jpg\" alt=\"Night Market patrons wearing Snuggie-like attire. Photo: Wendy Goodfriend\" title=\"Night Market patrons wearing Snuggie-like attire. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47755\">\u003c/a>\u003cbr>\n\u003cem>Night Market patrons wearing Snuggie-like attire.\u003c/em>\u003c/p>\n\u003cp>Smart vendors offered steaming tubs of soup: tomatoey rice noodle broth with bits of crab omelette and water spinach at \u003ca href=\"http://www.soupjunkiesf.com\">Soup Junkie\u003c/a>; pungently spiced, coconut-based Malaysian laksa with curls of veal brain from \u003ca href=\"http://www.azalinas.com/\">Azalina's\u003c/a>, big enough for two; and our favorite, \u003ca href=\"http://www.huaracheloco.com\">El Huarache Loco\u003c/a>'s spicy, warm-you-through birria, a goat-filled broth served in a flowered terra cotta cup with a shredded lamb taco on the side. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/birria1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/birria1000.jpg\" alt=\"Birria from El Huarache Loco. Photo: Wendy Goodfriend\" title=\"Birria from El Huarache Loco. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47776\">\u003c/a>\u003cbr>\n\u003cem>Birria from El Huarache Loco.\u003c/em> \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/el-huarache-loco10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/el-huarache-loco10001.jpg\" alt=\" Lamb taco from El Huarache Loco. Photo: Wendy Goodfriend\" title=\" Lamb taco from El Huarache Loco. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47767\">\u003c/a>\u003cbr>\n\u003cem>Lamb taco from El Huarache Loco.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/veronica-salazar-elhuaracheloco1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/veronica-salazar-elhuaracheloco1.jpg\" alt=\"Veronica Salazar owner of El Huarache Loco. Photo: Wendy Goodfriend\" title=\"Veronica Salazar owner of El Huarache Loco. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47774\">\u003c/a>\u003cbr>\n\u003cem>Veronica Salazar, owner of El Huarache Loco.\u003c/em>\u003c/p>\n\u003cp>El Huarache Loco is one of La Cocina's particular success stories. Born in Mexico City to a restaurant-owning family, Veronica Salazar, owner of El Huarache Loco joined La Cocina's incubator program in 2005, and now has 22 employees and her own restaurant in the Marin Country Mart in Larkspur.\u003c/p>\n\u003cp>But the big buzz was the Boss Hog, a belly-busting sandwich created by the Bone and Gristle Boys, a.k.a. Ryan Farr of \u003ca href=\"http://www.4505meats.com\">4505 Meats\u003c/a> and three-time \u003ca href=\"http://www.cochon555.com/\">Cochon 555\u003c/a> winner Matt Jennings of Providence, Rhode Island's \u003ca href=\"http://www.farmsteadinc.com/farmstead/\">Farmstead\u003c/a> market and restaurant. The hand-drawn sign offered a cross-section of their creation, starting with a buttery toasted English muffin on top and proceeding through jalapeno ranch dressing, chicharrones, greens, red onions, Vermont cheddar, a cornmeal-crusted deep-fried pork cutlet, smoked pickles, AND some chile-rubbed slow-roasted pork, just in case you were still hungry. And then the bottom half of said buttery muffin, plus a wooden stake, we mean skewer, to hold it all together. No one does extreme pork like Farr, who would, the following day, be selling $3 Rice Krispie treats, speckled with Cocoa Puffs and larded with crushed chicharrones. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/bone-gristle-boss-hog1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/bone-gristle-boss-hog1000.jpg\" alt=\"Bone and Gristle Boys - Boss Hog. Photo: Wendy Goodfriend\" title=\"Bone and Gristle Boys - Boss Hog. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47744\">\u003c/a>\u003cbr>\n\u003cem>Bone and Gristle Boys - Boss Hog.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/ryan-farr-matt-jennings1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/ryan-farr-matt-jennings1000.jpg\" alt=\"Ryan Farr and Matt Jennings. Photo: Wendy Goodfriend\" title=\"Ryan Farr and Matt Jennings. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47769\">\u003c/a>\u003cbr>\n\u003cem>Ryan Farr and Matt Jennings - The Bone and Gristle Boys.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/ryan-farr-bone-gristle1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/ryan-farr-bone-gristle1000.jpg\" alt=\"Ryan Farr and the Bone and Gristle Boys. Photo: Wendy Goodfriend\" title=\"Ryan Farr and the Bone and Gristle Boys. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47768\">\u003c/a>\u003cbr>\n\u003cem>Ryan Farr with crew behind the scenes - Boss Hog production.\u003c/em>\u003c/p>\n\u003cp>The beef-stuffed pastries sold out of a vintage-1970 Citroen H-van by local mom (and Cordon Bleu-trained chef) Marianne Depres of \u003ca href=\"http://www.elsursf.com\">El Sur Empanadas\u003c/a> made great handwarmers, at least for the 5 seconds before we happily gobbled them up, enjoying the Argentine additions of hard-boiled egg and olive inside. Also tasty were the baked beef-and-onion piroshki from \u003ca href=\"http://www.andapiroshki.com\">Anda Piroshki\u003c/a>, a very local offering coming from owner Anna Tvelova's counter in the 331 Cortland Marketplace just a few blocks up the hill.\u003c/p>\n\u003cp>And did we mention the bacon maple kettle corn, served in big movie-theater buckets, by \u003ca href=\"http://www.endlesssummersweets.com/\">Endless Summer Sweets\u003c/a>? Oddly, for a town that loves its chocolate truffles and watermelon popsicles, the salty-sweet popcorn was the only sweet thing at the Night Market. Note for next year: a hot chocolate-and-churros vendor, not to mention \u003ca href=\"http://www.ritualroasters.com/\">Ritual Roasters\u003c/a>' cute red coffee truck, would be very much appreciated. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/kettle-corn1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/kettle-corn1000.jpg\" alt=\"Endless Summer Sweets- Kettle Corn. Photo: Wendy Goodfriend\" title=\"Endless Summer Sweets- Kettle Corn. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47810\">\u003c/a>\u003cbr>\n\u003cem>Endless Summer Sweets Bacon Maple Kettle Corn.\u003c/em>\u003c/p>\n\u003cp>Lacking coffee and dessert, Night Market-goers just ate more meat. (Surprisingly, given that we're at the bountiful apex of summer's harvest, fruits and vegetables were mostly limited to slice-of-tomato, sprig-of-cilantro supporting roles.) Second only to pork was lamb, clearly the meat of the moment at both the Night Market and the SF Street Food Festival. \u003ca href=\"http://www.thewholebeastsf.com/\">The Whole Beast\u003c/a>'s John Fink was grilling up the last of the 800+ Merengez sausages made for last week's \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/12/outside-lambs-a-moroccan-oasis-within-outside-lands/\">Outside Lambs\u003c/a> booth by his meat-world buddy Ryan Farr, along with kefta meatballs, chubby cylinders of spiced ground lamb wrapped around wooden skewers and dunked in a thick, herby yogurt aioli, and a coconut-based lamb mulligatawny soup. Sadly, though, there was no lamb poutine, the seriously delicious fries-n-lamb gravy treat that was the hit of Outside Lands.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/john-fink1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/john-fink1000.jpg\" alt=\"John Fink cooking up smoked Merengez sausages. Photo: Wendy Goodfriend\" title=\"John Fink cooking up smoked Merengez sausages. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47807\">\u003c/a>\u003cbr>\n\u003cem>John Fink cooking up smoked Merengez sausages.\u003c/em> \u003c/p>\n\u003cp>On Saturday, \u003ca href=\"http://www.radioafricakitchen.com\">Radio Africa & Kitchen\u003c/a> dished up gorgeously rosy slices of grilled lamb leg, for those with the fortitude to queue. (If not, you could sit down and eat it in Bayview, where Ethiopian-born chef/owner Eskender Aseged recently opened his own restaurant.) Hoss Zare of \u003ca href=\"http://www.zareatflytrap.com\">Zare at Fly Trap\u003c/a> made a Persian-inspired abhogsht wrap, recommended by San Francisco's finest. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/radio-afrika-lamb1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/radio-afrika-lamb1000.jpg\" alt=\"Grilling lamb for Radio Africa & Kitchen. Photo: Wendy Goodfriend\" title=\"Grilling lamb for Radio Africa & Kitchen. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47814\">\u003c/a>\u003cbr>\n\u003cem>Grilling lamb for Radio Africa & Kitchen.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/zare-at-fly-trap1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/zare-at-fly-trap1000.jpg\" alt=\"Zare at Fly Trap - making Persian Abhogsht wrap. Photo: Wendy Goodfriend\" title=\"Zare at Fly Trap - making Persian Abhogsht wrap. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47831\">\u003c/a>\u003cbr>\n\u003cem>Zare at Fly Trap - making Persian Abhogsht wrap.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sfpolice-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sfpolice-1000.jpg\" alt=\"San Francisco Police officer eating Zare at Fly Trap - Persian Abhogsht Wrap. Photo: Wendy Goodfriend\" title=\"San Francisco Police officer eating Zare at Fly Trap - Persian Abhogsht Wrap. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47813\">\u003c/a>\u003cbr>\n\u003cem>San Francisco Police officer eating a Zare at Fly Trap Persian Abhogsht Wrap.\u003c/em>\u003c/p>\n\u003cp>So, given that this event is a fundraiser for La Cocina's work throughout the year, where does the money come from? Booths at the Street Food Festival cost vendors up to $600, depending on the status of their business. (Presumably, established restaurants pay more, while beginning entrepreneurs get a break.) But the booth fees barely cover La Cocina's per-booth expenses, including signage, the custom-built booths themselves, and health, fire, and city permits for each vendor. Vendors are encouraged to donate some of the day's profits to the organization, but marketing and communications manager Margarita Rojas admits this rarely happens. Instead, the non-profit makes its money off alcohol sales (all the beer and spirits are donated) and corporate sponsorship, from big guys like Whole Foods, Wells Fargo, Zipcar, Zagat, PG&E, and Gruppo Campari to local companies like the Bay Guardian, San Francisco Cooking School, Good Eggs, Rainbow Grocery, Berkeley Farms, Off the Grid, 7X7 magazine, Veritable Vegetable, and more. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/bar1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/bar1000.jpg\" alt=\"Bar at SF Street Food Fest. Photo: Wendy Goodfriend\" title=\"Bar at SF Street Food Fest. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47828\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/drinkers1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/drinkers1000-125x125.jpg\" alt=\"People drinking in dedicated bar area. Photo: Wendy Goodfriend\" title=\"People drinking in dedicated bar area. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47836\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/deejay1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/deejay1000-125x125.jpg\" alt=\"Deejay spinning in dedicated bar area. Photo: Wendy Goodfriend\" title=\"Deejay spinning in dedicated bar area. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47834\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/bartender600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/bartender600-125x125.jpg\" alt=\"Bartender in the bar area at the SF Street Food Festival. Photo: Wendy Goodfriend\" title=\"Bartender in the bar area at the SF Street Food Festival. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47833\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/bar-signage1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/bar-signage1000-125x125.jpg\" alt=\"Bar signage. Photo: Wendy Goodfriend\" title=\"Bar signage. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47840\">\u003c/a>\u003c/p>\n\u003cp>While the event was, of course, locally-focused, five hand-picked vendors from around the country were invited by La Cocina to share their wares. The companies, including \u003ca href=\"http://www.foodcartsportland.com/2010/09/29/euro-trash/\">Eurotrash\u003c/a>, one of Portland, Oregon's most popular food trucks, got volunteer labor, ingredients, and kitchen space for prepping; in exchange, they donated their day's take to La Cocina. There was a Southern contingent, too, rounded up by the \u003ca href=\"http://www.southernfoodways.com\">Southern Foodways Alliance\u003c/a>'s John T. Edge, author of the recently published \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/076115616X/kqedorg-20\">Truck Food Cookbook\u003c/a> and a good friend of Zigas's. Gamely, they served up pulled pork and sweet tea and crayfish boudin balls, sporting fleece hoodies typically unnecessary when, say, cooking in Birmingham at this time of year. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/eurotrash1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/eurotrash1000.jpg\" alt=\"Eurotrash - making THE! Prawn Baguette. Photo: Wendy Goodfriend\" title=\"Eurotrash - making THE! Prawn Baguette. Photo: Wendy Goodfriend\" width=\"540\" class=\"alignnone size-full wp-image-47825\">\u003c/a>\u003cbr>\n\u003cem>Eurotrash - making THE! Prawn Baguette.\u003c/em>\u003c/p>\n\u003cp>Sometimes, waiting in line to try yet another taco or spring roll can seem a little absurd, here in the Mission where taquerias and inexpensive Central American, South American, Asian, and Middle Eastern restaurants abound, and where Valencia Street offers every trendy snack of the moment. Still, after four years, the Street Food Festival has become part of the San Francisco calendar, that alternative string of holidays and festivities that goes from Chinese New Year, Bay to Breakers, and Pride to Outside Lands, Litquake, Folsom Street Fair, Hardly Strictly Bluegrass and Day of the Dead. And for every recently laid-off person with a secret recipe, a Twitter handle, and a food-biz plan, it was tasty evidence that hard work (and savvy marketing) can make an entrepreneur's dream come true. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/endlesssummersweets-funnelcake.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/endlesssummersweets-funnelcake-125x125.jpg\" alt=\"Endless Summer Sweets- funnelcake. Photo: Wendy Goodfriend\" title=\"Endless Summer Sweets- funnelcake. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47851\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/los-cilantros-pozole-10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/los-cilantros-pozole-10001-125x125.jpg\" alt=\"Los Cilantros Pozole Blanco. Photo: Wendy Goodfriend\" title=\"Los Cilantros Pozole Blanco. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47850\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/burrata-tomato-giardinier1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/burrata-tomato-giardinier1000-125x125.jpg\" alt=\"Burrata and Tomato Giardinier from State Bird Provisions. Photo: Wendy Goodfriend\" title=\"Burrata and Tomato Giardinier from State Bird Provisions. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47852\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/chaac-mool10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/chaac-mool10001-125x125.jpg\" alt=\"Chaac Mool Yucatecan Panuchos. Photo: Wendy Goodfriend\" title=\"Chaac Mool Yucatecan Panuchos. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47849\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Photo Slideshow:\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/20/san-francisco-street-food-festival-2012-photo-slideshow/\">View a photo slideshow from La Cocina's 4th annual San Francisco Street Food Festival\u003c/a>. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?",
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},
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"id": "baycurious",
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"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
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},
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},
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"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
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"order": 8
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"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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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"order": 1
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"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"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.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"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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"meta": {
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"source": "WNYC"
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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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"airtime": "SUN 7pm-8pm",
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"source": "NPR"
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"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"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. ",
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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": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"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": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"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
},
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