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"content": "\u003cp>There are so many great food events going on in the next few weeks, it's hard to choose. Here are three that particularly caught my eye and whet my appetite.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R-E02O_stPI/AAAAAAAAALQ/cZFSsNkt9CA/s1600-h/wineenthusiast.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R-E02O_stPI/AAAAAAAAALQ/cZFSsNkt9CA/s320/wineenthusiast.jpg\" id=\"BLOGGER_PHOTO_ID_5179479152795628786\" border=\"0\">\u003c/a>\u003cbr>\nNext Thursday March 27th, 2008 is the \u003cstrong>\u003ca href=\"http://www.wineenthusiast.com/tot08/tott_SF.asp?uid=D4CBBC29-313F-41B6-B095-739457DCB89F\">Wine Enthusiast Toast of the Town\u003c/a>\u003c/strong>. Attending will be 70 domestic and international wine producers including Trinchero, Mumm Napa, Champagne Piper-Heidsiek, Rodney Strong Vineyards and J. Lohr Vineyards. A complete list of invited wine vendors is available \u003cstrong>\u003ca href=\"http://www.wineenthusiast.com/tot08/invited_SFvendors.asp?&uid=D4CBBC29-313F-41B6-B095-739457DCB89F\">here\u003c/a>\u003c/strong>. The event will be held at the War Memorial Opera House.\u003c/p>\n\u003cp>I spoke to one of the organizers and got a sneak peek at just a few of the dishes that participating restaurants will be serving.\u003c/p>\n\u003cp>Bar Tartine\u003cbr>\nBlood Orange-cured Sardines with Asparagus & Soft-boiled Egg Vinaigrette\u003c/p>\n\u003cp>Bistro Jeanty\u003cbr>\nCrème de Tomate en Croûte - Tomato Soup in Puff Pastry\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Café Gibraltar\u003cbr>\n• Moroccan Lamb & Beef Tagine – Savory Mélange of Beef and Lamb Shoulder, with Seasonal Vegetables, Chickpeas and Fingerling Potatoes in a Savory Date-mild Chile-Harissa Glaze\u003c/p>\n\u003cp>• Algerian Vegetable Couscous – Seasonal Vegetables, Chickpeas and Currants in a Roasted Sweet Pepper-Saffron broth, Served Atop House-Rolled Couscous\u003c/p>\n\u003cp>Campton Place\u003cbr>\nSpot Prawn Sashimi on Watermelon Carpaccio Chutnied Mango Chili Fizz with Apple & Wild Rocket Gazpacho Air\u003c/p>\n\u003cp>Étoile at Domaine Chandon\u003cbr>\nBraised Veal Cheek, Morel Mushrooms, English Pea Purée and Preserved Meyer Lemon\u003c/p>\n\u003cp>Go Fish Restaurant\u003cbr>\nScallop and Shrimp Ceviche\u003c/p>\n\u003cp>PlumpJack Cafe\u003cbr>\nRamp Panna Cotta with Langoustine and Pickled Cloud\u003c/p>\n\u003cp>Poleng Lounge\u003cbr>\nWalu Kinilaw – Hawaiian Butterfish, Toybox Tomatoes, Shallots, Cilantro, Coconut Milk, hand-harvested Philippine Sea Salt\u003c/p>\n\u003cp>Postrio\u003cbr>\nTuna en Ponzu Gelée with Wasabi Tobiko, Lemon and Shiso\u003c/p>\n\u003cp>Pres a Vi\u003cbr>\nHamachi Two Ways –\u003cbr>\n• Teradito with Anju Pepper Aioli, Siracha, Blood Orange Oil and Micro Cilantro\u003cbr>\n• Poke with Inamona, Soy, Lemon Zest and Wasabi Tobiko\u003c/p>\n\u003cp>Rivoli Restaurant\u003cbr>\nRivoli Smoked Beef on a Cheddar Biscuit with Horseradish Cream and Pickled Onion Relish\u003c/p>\n\u003cp>The Grand Tasting is from 7-10 pm and \u003cstrong>\u003ca href=\"http://www.wineenthusiast.com/E/results.asp?Ep=Ntt/san+francisco+2008//N/0//Nty/1//Ntx/mode%2Bmatchallpartial//Ntk/Product&uid=D4CBBC29-313F-41B6-B095-739457DCB89F&Ns=Sale%20Price\">tickets\u003c/a>\u003c/strong> are $95. A silent auction at the event will benefit America's Second Harvest The Nation's Food Bank.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R-E3M-_stRI/AAAAAAAAALg/YE2hqJaHFOE/s1600-h/tasteofthenation.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R-E3M-_stRI/AAAAAAAAALg/YE2hqJaHFOE/s320/tasteofthenation.jpg\" id=\"BLOGGER_PHOTO_ID_5179481742660908306\" border=\"0\">\u003c/a>\u003cbr>\n\u003cstrong>\u003ca href=\"http://taste.strength.org/site/Clubs?club_id=1071&pg=main\">Share our Strength's Taste of the Nation\u003c/a>\u003c/strong> is also a benefit for America's Second Harvest with a focus on ending childhood hunger. It will be held April 6th, 2008 at \u003cstrong>\u003ca href=\"http://acmechophouse.com/\">Acme Chophouse\u003c/a>\u003c/strong>.\u003c/p>\n\u003cp>From 6:30-7:30pm you'll enjoy appetizers from top local restaurants before a sit-down dinner prepared by the Next Iron Chef contenders and wine pairings from top sommeliers and live and silent auctions. The chefs for the dinner will be:\u003c/p>\n\u003cp>Michael Symon of Cleveland's \u003cstrong>Lola\u003c/strong> and \u003cstrong>Lolita\u003c/strong>\u003c/p>\n\u003cp>Traci Des Jardins of \u003cstrong>Acme Chophouse\u003c/strong>, \u003cstrong> Jardiniere\u003c/strong> and \u003cstrong> Mijita\u003c/strong>\u003c/p>\n\u003cp>Chris Cosentino of \u003cstrong>Incanto\u003c/strong>\u003c/p>\n\u003cp>Gavin Kaysen of NYC's \u003cstrong>Café Boulud\u003c/strong>\u003c/p>\n\u003cp>Elizabeth Falkner of \u003cstrong>Citizen Cake\u003c/strong> and \u003cstrong>Orson\u003c/strong> (dessert)\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://taste.strength.org/site/PageServer?pagename=TOTN_buytickets\">Tickets\u003c/a>\u003c/strong> are $250 and 100% of your ticket purchase goes directly to \u003cstrong>\u003ca href=\"http://www.strength.org/\">Share Our Strength\u003c/a>\u003c/strong>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R-E2ye_stQI/AAAAAAAAALY/XxptHxzQ2po/s1600-h/2008_flowerShow_west.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R-E2ye_stQI/AAAAAAAAALY/XxptHxzQ2po/s320/2008_flowerShow_west.jpg\" id=\"BLOGGER_PHOTO_ID_5179481287394374914\" border=\"0\">\u003c/a>\u003cbr>\nIf you are still waiting for your economic stimulus check, here's a bargain opportunity to enjoy a taste of Spain.\u003c/p>\n\u003cp>Tonight, March 19th, 2008, at 6 pm Gerald Hirigoyen of Bocadillos and Piperade will create Basque-inspired small plates at Macy's Union Square as part of \u003cstrong>\u003ca href=\"http://www.macys.com/store/event/index.ognc?action=search&storeId=212\">A Mosaic of Spain\u003c/a>\u003c/strong>, Macy's Annual Flower Show. Jon Bonne, wine editor at the SF Chronicle and Andy Booth, owner of the Spanish Table will be on hand to discuss wine pairings.\u003c/p>\n\u003cp>In addition to food and wine samples, you'll receive a 60-day subscrition to Zagat.com and VIP card from City Dish.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Tickets are $10 and benefit the Espanola de California.\u003c/p>\n\n",
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"description": "There are so many great food events going on in the next few weeks, it's hard to choose. Here are three that particularly caught my eye and whet my appetite. Next Thursday March 27th, 2008 is the Wine Enthusiast Toast of the Town. Attending will be 70 domestic and international wine producers including Trinchero, Mumm",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>There are so many great food events going on in the next few weeks, it's hard to choose. Here are three that particularly caught my eye and whet my appetite.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R-E02O_stPI/AAAAAAAAALQ/cZFSsNkt9CA/s1600-h/wineenthusiast.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R-E02O_stPI/AAAAAAAAALQ/cZFSsNkt9CA/s320/wineenthusiast.jpg\" id=\"BLOGGER_PHOTO_ID_5179479152795628786\" border=\"0\">\u003c/a>\u003cbr>\nNext Thursday March 27th, 2008 is the \u003cstrong>\u003ca href=\"http://www.wineenthusiast.com/tot08/tott_SF.asp?uid=D4CBBC29-313F-41B6-B095-739457DCB89F\">Wine Enthusiast Toast of the Town\u003c/a>\u003c/strong>. Attending will be 70 domestic and international wine producers including Trinchero, Mumm Napa, Champagne Piper-Heidsiek, Rodney Strong Vineyards and J. Lohr Vineyards. A complete list of invited wine vendors is available \u003cstrong>\u003ca href=\"http://www.wineenthusiast.com/tot08/invited_SFvendors.asp?&uid=D4CBBC29-313F-41B6-B095-739457DCB89F\">here\u003c/a>\u003c/strong>. The event will be held at the War Memorial Opera House.\u003c/p>\n\u003cp>I spoke to one of the organizers and got a sneak peek at just a few of the dishes that participating restaurants will be serving.\u003c/p>\n\u003cp>Bar Tartine\u003cbr>\nBlood Orange-cured Sardines with Asparagus & Soft-boiled Egg Vinaigrette\u003c/p>\n\u003cp>Bistro Jeanty\u003cbr>\nCrème de Tomate en Croûte - Tomato Soup in Puff Pastry\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Café Gibraltar\u003cbr>\n• Moroccan Lamb & Beef Tagine – Savory Mélange of Beef and Lamb Shoulder, with Seasonal Vegetables, Chickpeas and Fingerling Potatoes in a Savory Date-mild Chile-Harissa Glaze\u003c/p>\n\u003cp>• Algerian Vegetable Couscous – Seasonal Vegetables, Chickpeas and Currants in a Roasted Sweet Pepper-Saffron broth, Served Atop House-Rolled Couscous\u003c/p>\n\u003cp>Campton Place\u003cbr>\nSpot Prawn Sashimi on Watermelon Carpaccio Chutnied Mango Chili Fizz with Apple & Wild Rocket Gazpacho Air\u003c/p>\n\u003cp>Étoile at Domaine Chandon\u003cbr>\nBraised Veal Cheek, Morel Mushrooms, English Pea Purée and Preserved Meyer Lemon\u003c/p>\n\u003cp>Go Fish Restaurant\u003cbr>\nScallop and Shrimp Ceviche\u003c/p>\n\u003cp>PlumpJack Cafe\u003cbr>\nRamp Panna Cotta with Langoustine and Pickled Cloud\u003c/p>\n\u003cp>Poleng Lounge\u003cbr>\nWalu Kinilaw – Hawaiian Butterfish, Toybox Tomatoes, Shallots, Cilantro, Coconut Milk, hand-harvested Philippine Sea Salt\u003c/p>\n\u003cp>Postrio\u003cbr>\nTuna en Ponzu Gelée with Wasabi Tobiko, Lemon and Shiso\u003c/p>\n\u003cp>Pres a Vi\u003cbr>\nHamachi Two Ways –\u003cbr>\n• Teradito with Anju Pepper Aioli, Siracha, Blood Orange Oil and Micro Cilantro\u003cbr>\n• Poke with Inamona, Soy, Lemon Zest and Wasabi Tobiko\u003c/p>\n\u003cp>Rivoli Restaurant\u003cbr>\nRivoli Smoked Beef on a Cheddar Biscuit with Horseradish Cream and Pickled Onion Relish\u003c/p>\n\u003cp>The Grand Tasting is from 7-10 pm and \u003cstrong>\u003ca href=\"http://www.wineenthusiast.com/E/results.asp?Ep=Ntt/san+francisco+2008//N/0//Nty/1//Ntx/mode%2Bmatchallpartial//Ntk/Product&uid=D4CBBC29-313F-41B6-B095-739457DCB89F&Ns=Sale%20Price\">tickets\u003c/a>\u003c/strong> are $95. A silent auction at the event will benefit America's Second Harvest The Nation's Food Bank.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R-E3M-_stRI/AAAAAAAAALg/YE2hqJaHFOE/s1600-h/tasteofthenation.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R-E3M-_stRI/AAAAAAAAALg/YE2hqJaHFOE/s320/tasteofthenation.jpg\" id=\"BLOGGER_PHOTO_ID_5179481742660908306\" border=\"0\">\u003c/a>\u003cbr>\n\u003cstrong>\u003ca href=\"http://taste.strength.org/site/Clubs?club_id=1071&pg=main\">Share our Strength's Taste of the Nation\u003c/a>\u003c/strong> is also a benefit for America's Second Harvest with a focus on ending childhood hunger. It will be held April 6th, 2008 at \u003cstrong>\u003ca href=\"http://acmechophouse.com/\">Acme Chophouse\u003c/a>\u003c/strong>.\u003c/p>\n\u003cp>From 6:30-7:30pm you'll enjoy appetizers from top local restaurants before a sit-down dinner prepared by the Next Iron Chef contenders and wine pairings from top sommeliers and live and silent auctions. The chefs for the dinner will be:\u003c/p>\n\u003cp>Michael Symon of Cleveland's \u003cstrong>Lola\u003c/strong> and \u003cstrong>Lolita\u003c/strong>\u003c/p>\n\u003cp>Traci Des Jardins of \u003cstrong>Acme Chophouse\u003c/strong>, \u003cstrong> Jardiniere\u003c/strong> and \u003cstrong> Mijita\u003c/strong>\u003c/p>\n\u003cp>Chris Cosentino of \u003cstrong>Incanto\u003c/strong>\u003c/p>\n\u003cp>Gavin Kaysen of NYC's \u003cstrong>Café Boulud\u003c/strong>\u003c/p>\n\u003cp>Elizabeth Falkner of \u003cstrong>Citizen Cake\u003c/strong> and \u003cstrong>Orson\u003c/strong> (dessert)\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://taste.strength.org/site/PageServer?pagename=TOTN_buytickets\">Tickets\u003c/a>\u003c/strong> are $250 and 100% of your ticket purchase goes directly to \u003cstrong>\u003ca href=\"http://www.strength.org/\">Share Our Strength\u003c/a>\u003c/strong>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R-E2ye_stQI/AAAAAAAAALY/XxptHxzQ2po/s1600-h/2008_flowerShow_west.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R-E2ye_stQI/AAAAAAAAALY/XxptHxzQ2po/s320/2008_flowerShow_west.jpg\" id=\"BLOGGER_PHOTO_ID_5179481287394374914\" border=\"0\">\u003c/a>\u003cbr>\nIf you are still waiting for your economic stimulus check, here's a bargain opportunity to enjoy a taste of Spain.\u003c/p>\n\u003cp>Tonight, March 19th, 2008, at 6 pm Gerald Hirigoyen of Bocadillos and Piperade will create Basque-inspired small plates at Macy's Union Square as part of \u003cstrong>\u003ca href=\"http://www.macys.com/store/event/index.ognc?action=search&storeId=212\">A Mosaic of Spain\u003c/a>\u003c/strong>, Macy's Annual Flower Show. Jon Bonne, wine editor at the SF Chronicle and Andy Booth, owner of the Spanish Table will be on hand to discuss wine pairings.\u003c/p>\n\u003cp>In addition to food and wine samples, you'll receive a 60-day subscrition to Zagat.com and VIP card from City Dish.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Tickets are $10 and benefit the Espanola de California.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Health Care Ordinance Infects Restaurant Industry",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R88xWCRR2uI/AAAAAAAAAQI/7C2f-Ke9d4k/s1600-h/servicecharge.JPG\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R88xWCRR2uI/AAAAAAAAAQI/7C2f-Ke9d4k/s320/servicecharge.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>San Francisco restaurants are suffering from what \u003ca href=\"http://www.sfgate.com/cgi-bin/blogs/sfgate/detail?blogid=26&entry_id=12576\">Michael Bauer at The San Francisco Chronicle\u003c/a> called \"another 1-2-3 punch to their already slim wallets.\" The first hit: a minimum wage increase to $9.36 per hour. The second: a sick leave law which states that employees receive one hour of paid sick leave for every 30 hours worked.\u003c/p>\n\u003cp>And then came the rabbit punch: \u003ca href=\"http://www.healthttp//www.healthysanfrancisco.org/employers/HCSO_Compliance.aspxhysanfrancisco.org/employers/HCSO_Compliance.aspx\">The Health Care Security Ordinance\u003c/a>, which mandates that businesses employing 20 or more employees to spend a minimum of $1.17 per employee per hour on health care. For businesses employing more than 100, that minimum increases to $1.76.\u003c/p>\n\u003cp>If one also factors in sharp increases in fuel costs, \u003ca href=\"http://www.csmonitor.com/2008/0227/p01s05-usec.html\">the doubling of wheat prices\u003c/a>, and a public hyperventilating over dismal economic forecasts, the San Francisco restaurant industry isn't looking forward to a rosy-hued 2008.\u003c/p>\n\u003cp>The cost of business, my friends, is rising like so much expensive dough. How, then, are our local eateries attempting to punch it down?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A few are taking it on the chin, while others are increasing their menu prices to help absorb the costs.\u003c/p>\n\u003cp>And some are implementing an additional service charge, in the guise of either a percentage of the total bill, or a per person cover charge. \u003ca href=\"http://www.sfgate.com/cgi-bin/blogs/sfgate/detail?blogid=26&entry_id=23838\">With letters of explanation attached\u003c/a>.\u003c/p>\n\u003cp>There are those among us who appreciate the transparency of these explanatory letters, even applaud them. Others find this new trend offensive. I sense that composing such letters and adding these charges was a tough call for those who have added them-- one made under the strain of coming to terms with a well-meaning, but essentially flawed ordinance. The result has become unavoidably political.\u003c/p>\n\u003cp>Personally, I don't want my dinner to be any more political than it needs to be. I make enough of those choices in my daily life as it is. Even the choice of which restaurant I go to is often a political decision. Once I enter that restaurant, however, I'm done. I want someone to greet me warmly, I want to be fed and watered well, and I want to forget-- for an hour or two-- the problems I purposefully left outside the front door. I want to feel taken care of.\u003c/p>\n\u003cp>If I want a full explanation of what goes into a Tripe alla Fiorentina, I'll ask my server, thank you. The same goes for any price increases. I don't need an essentially whining, buck-passing letter of explanation slapped in my face. It is the diner's role to whine, not the restaurant's.\u003c/p>\n\u003cp>If these letter writers were indeed so \"proud to do business in a city that has chosen to test a landmark solution to this ongoing and serious national problem,\" these letters would not have been written in the first place. It is clear that the authors are distressed about the increased financial burden this new ordinance places on their shoulders. Of course, they are. But these letters just smack of insincerity. What's next? \"Dear Guests, we are excited to announce that our rent has just been raised! We are proud to live in a city of astronomical real estate values...\"\u003c/p>\n\u003cp>I think not.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2008/02/22/BAEKV6KF2.DTL\">For the time being\u003c/a>, the health care ordinance is, for better or for worse, part of the cost of doing business in this city. There are many other restaurants here that have chosen to deal with this hit gracefully. And, yes, I think that a discreet increase in menu prices is graceful. It allows customers to make their own choices. Actually, it allows customers to feel more akin to what they should be feeling like-- guests. It offers a choice. It allows them to feel a little more in control of the dining process. If a guest wishes to pay x amount of dollars for a steak, he will. If not, he will opt to pay y amount for something else. Regardless, he is paying for his seat one way or another. Adding an extra math equation in the form of a service charges is anything but guest-friendly.\u003c/p>\n\u003cp>Great restaurants don't just fill the stomach, no matter how spectacular the food. They must satisfy an emotional need, as well.\u003c/p>\n\u003cp>Think of all the people who go out to dinner and then think for a moment about how these people have spent their day. Most likely, they have been working at their own jobs, seeing to the needs of others. How many people come into restaurants after hours of taking on the stress of their children, their bosses, or their customers? As a waiter and twenty-year veteran of the restaurant industry, I have to remind myself daily that it is my job to see that the people who walk into my place of work forget their troubles and get happy, even if it's just for the two hours they are under my watch. They've got problems of their own. They don't want to hear about mine. Or yours.\u003c/p>\n\u003cp>By writing these letters and adding this charges with little notes attached, restaurant owners are chipping away at the fragile-yet-necessary façade that a diner's needs are what matter most. By reading these letters, people of good conscience trade in a part of their much-needed role of the care-given, to that of care giver. It's a subtle shift, but it's important.\u003c/p>\n\u003cp>As diners, we know that we all have to pay in the end-- the check, I mean. But tacking on an extra percentage or per-person fee to the end of the bill will ultimately cost the restaurant industry far more than the money it hopes to recoup from the sting of this health care ordinance. Like goodwill.\u003c/p>\n\u003cp>The letters? To me, it's like reading the list of ingredients on the side of a pint of ice cream. I already know the basics of what goes into the mix, but do I want to know everything? Not always. Sometimes, I just want to treat myself to something that is going to make me feel good for a little while. If the machinery involved in the perfect churning of the cream is expensive to maintain, if the vanilla pods are of the best quality, I am quite willing to pay the reflected price for my indulgence. I don't want to read a god damned sob story about it on the side of the package.\u003c/p>\n\u003cp>What is most irritating to me is that these charges are being implemented by some of the busiest -- and most influential-- restaurants in the city. These chefs and owners have ridden mighty high in the good times. Now that the going has gotten tougher, they're still busy as hell but, rather than deal with their problems gracefully, these darling prime ballerine of the food press are bitching to the audience that their toe shoes are too tight.\u003c/p>\n\u003cp>If they want to play the Dying Swan, I suppose we should let them. However, to the best of my knowledge, no one ever paid Anna Pavlova to honk and squawk when she first performed it-- it is a role that is most effective when it is played in silence.\u003c/p>\n\u003cp>Yes, this is a troubling time for the city's restaurants, but if these restaurateurs could stop their complaining and blame-gaming long enough to realize that their integrity is potentially at stake, they might hopefully get back to the business of doing business. If these already-successful places keep providing us with the food and service they're known and respected for, we'll keep supporting them. Should they need to raise prices to offset the costs of a harsh city ordinance, no one in their right mind is going to think they're greedy. I just want them quit their pandering, stick out their grease-encrusted chins, and remember that the show must go on.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Because it will.\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/blogger/_KZHoi9aEvuk/R88xWCRR2uI/AAAAAAAAAQI/7C2f-Ke9d4k/s1600-h/servicecharge.JPG\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R88xWCRR2uI/AAAAAAAAAQI/7C2f-Ke9d4k/s320/servicecharge.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>San Francisco restaurants are suffering from what \u003ca href=\"http://www.sfgate.com/cgi-bin/blogs/sfgate/detail?blogid=26&entry_id=12576\">Michael Bauer at The San Francisco Chronicle\u003c/a> called \"another 1-2-3 punch to their already slim wallets.\" The first hit: a minimum wage increase to $9.36 per hour. The second: a sick leave law which states that employees receive one hour of paid sick leave for every 30 hours worked.\u003c/p>\n\u003cp>And then came the rabbit punch: \u003ca href=\"http://www.healthttp//www.healthysanfrancisco.org/employers/HCSO_Compliance.aspxhysanfrancisco.org/employers/HCSO_Compliance.aspx\">The Health Care Security Ordinance\u003c/a>, which mandates that businesses employing 20 or more employees to spend a minimum of $1.17 per employee per hour on health care. For businesses employing more than 100, that minimum increases to $1.76.\u003c/p>\n\u003cp>If one also factors in sharp increases in fuel costs, \u003ca href=\"http://www.csmonitor.com/2008/0227/p01s05-usec.html\">the doubling of wheat prices\u003c/a>, and a public hyperventilating over dismal economic forecasts, the San Francisco restaurant industry isn't looking forward to a rosy-hued 2008.\u003c/p>\n\u003cp>The cost of business, my friends, is rising like so much expensive dough. How, then, are our local eateries attempting to punch it down?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A few are taking it on the chin, while others are increasing their menu prices to help absorb the costs.\u003c/p>\n\u003cp>And some are implementing an additional service charge, in the guise of either a percentage of the total bill, or a per person cover charge. \u003ca href=\"http://www.sfgate.com/cgi-bin/blogs/sfgate/detail?blogid=26&entry_id=23838\">With letters of explanation attached\u003c/a>.\u003c/p>\n\u003cp>There are those among us who appreciate the transparency of these explanatory letters, even applaud them. Others find this new trend offensive. I sense that composing such letters and adding these charges was a tough call for those who have added them-- one made under the strain of coming to terms with a well-meaning, but essentially flawed ordinance. The result has become unavoidably political.\u003c/p>\n\u003cp>Personally, I don't want my dinner to be any more political than it needs to be. I make enough of those choices in my daily life as it is. Even the choice of which restaurant I go to is often a political decision. Once I enter that restaurant, however, I'm done. I want someone to greet me warmly, I want to be fed and watered well, and I want to forget-- for an hour or two-- the problems I purposefully left outside the front door. I want to feel taken care of.\u003c/p>\n\u003cp>If I want a full explanation of what goes into a Tripe alla Fiorentina, I'll ask my server, thank you. The same goes for any price increases. I don't need an essentially whining, buck-passing letter of explanation slapped in my face. It is the diner's role to whine, not the restaurant's.\u003c/p>\n\u003cp>If these letter writers were indeed so \"proud to do business in a city that has chosen to test a landmark solution to this ongoing and serious national problem,\" these letters would not have been written in the first place. It is clear that the authors are distressed about the increased financial burden this new ordinance places on their shoulders. Of course, they are. But these letters just smack of insincerity. What's next? \"Dear Guests, we are excited to announce that our rent has just been raised! We are proud to live in a city of astronomical real estate values...\"\u003c/p>\n\u003cp>I think not.\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2008/02/22/BAEKV6KF2.DTL\">For the time being\u003c/a>, the health care ordinance is, for better or for worse, part of the cost of doing business in this city. There are many other restaurants here that have chosen to deal with this hit gracefully. And, yes, I think that a discreet increase in menu prices is graceful. It allows customers to make their own choices. Actually, it allows customers to feel more akin to what they should be feeling like-- guests. It offers a choice. It allows them to feel a little more in control of the dining process. If a guest wishes to pay x amount of dollars for a steak, he will. If not, he will opt to pay y amount for something else. Regardless, he is paying for his seat one way or another. Adding an extra math equation in the form of a service charges is anything but guest-friendly.\u003c/p>\n\u003cp>Great restaurants don't just fill the stomach, no matter how spectacular the food. They must satisfy an emotional need, as well.\u003c/p>\n\u003cp>Think of all the people who go out to dinner and then think for a moment about how these people have spent their day. Most likely, they have been working at their own jobs, seeing to the needs of others. How many people come into restaurants after hours of taking on the stress of their children, their bosses, or their customers? As a waiter and twenty-year veteran of the restaurant industry, I have to remind myself daily that it is my job to see that the people who walk into my place of work forget their troubles and get happy, even if it's just for the two hours they are under my watch. They've got problems of their own. They don't want to hear about mine. Or yours.\u003c/p>\n\u003cp>By writing these letters and adding this charges with little notes attached, restaurant owners are chipping away at the fragile-yet-necessary façade that a diner's needs are what matter most. By reading these letters, people of good conscience trade in a part of their much-needed role of the care-given, to that of care giver. It's a subtle shift, but it's important.\u003c/p>\n\u003cp>As diners, we know that we all have to pay in the end-- the check, I mean. But tacking on an extra percentage or per-person fee to the end of the bill will ultimately cost the restaurant industry far more than the money it hopes to recoup from the sting of this health care ordinance. Like goodwill.\u003c/p>\n\u003cp>The letters? To me, it's like reading the list of ingredients on the side of a pint of ice cream. I already know the basics of what goes into the mix, but do I want to know everything? Not always. Sometimes, I just want to treat myself to something that is going to make me feel good for a little while. If the machinery involved in the perfect churning of the cream is expensive to maintain, if the vanilla pods are of the best quality, I am quite willing to pay the reflected price for my indulgence. I don't want to read a god damned sob story about it on the side of the package.\u003c/p>\n\u003cp>What is most irritating to me is that these charges are being implemented by some of the busiest -- and most influential-- restaurants in the city. These chefs and owners have ridden mighty high in the good times. Now that the going has gotten tougher, they're still busy as hell but, rather than deal with their problems gracefully, these darling prime ballerine of the food press are bitching to the audience that their toe shoes are too tight.\u003c/p>\n\u003cp>If they want to play the Dying Swan, I suppose we should let them. However, to the best of my knowledge, no one ever paid Anna Pavlova to honk and squawk when she first performed it-- it is a role that is most effective when it is played in silence.\u003c/p>\n\u003cp>Yes, this is a troubling time for the city's restaurants, but if these restaurateurs could stop their complaining and blame-gaming long enough to realize that their integrity is potentially at stake, they might hopefully get back to the business of doing business. If these already-successful places keep providing us with the food and service they're known and respected for, we'll keep supporting them. Should they need to raise prices to offset the costs of a harsh city ordinance, no one in their right mind is going to think they're greedy. I just want them quit their pandering, stick out their grease-encrusted chins, and remember that the show must go on.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Because it will.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Dives I Love: Cordon Bleu",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R7R7c6Ej0gI/AAAAAAAAAOo/1ADnAkf3HS4/s1600-h/cordonbleusign.JPG\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R7R7c6Ej0gI/AAAAAAAAAOo/1ADnAkf3HS4/s320/cordonbleusign.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Typically, when I heard the phrase \"Cordon Bleu\", I used to think in purely French terms. Mustachioed men in perfect white chef coats tasting expensive-looking dishes with silver spoons pulled from little pockets in their sleeves. Or I'd think of the literal translation, which is, of course, \"blue ribbon\", which I might mentally attach to one of the chef's coats. Since I moved near Polk Gulch four years ago, the little Frenchmen in my head have been replaced by thoughts of five spice chicken. And I couldn't be happier about that.\u003c/p>\n\u003cp>The restaurant isn't much to look at. In fact, there are those who are downright turned off by its distinct lack of physical charm, décor and, well, apparent hygiene. As far as I'm concerned, the unadventurous can keep their distance. It's not as though \u003ca href=\"http://www.yelp.com/biz/cordon-bleu-vietnamese-restaurant-san-francisco\">Cordon Bleu\u003c/a> needs their business-- there's a line out the door every evening.\u003c/p>\n\u003cp>Why the line? Well, Cordon Bleu is tiny-- nine stools bolted around a formica counter, three small tables in the back, and next to no room in between. The real reason for the crowds, however, is the chicken, which they tout as... just read the sign:\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R7W49aEj0jI/AAAAAAAAAPA/tX_X0HcPnn8/s1600-h/bestchicken.JPG\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R7W49aEj0jI/AAAAAAAAAPA/tX_X0HcPnn8/s320/bestchicken.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I've never been to Vietnam, so I wouldn't know. Considering the fact that the jungle fowl-- the ancient proto-chicken from which all others derive-- originated in Southeast Asia, the Vietnamese have been able to take their time perfecting chicken recipes. The one at Cordon Bleu is pretty damned good, but the best? I'll take their boast with a grain of salt. And a pinch of five spice.\u003c/p>\n\u003cp>Chinese Five Spice, if you didn't know, is a combination of ground cinnamon (cassia), star anise, cloves, Sichuan pepper, and fennel. When rubbed on chicken, it gives Cordon Bleu the means to pay its rent.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R7R7daEj0hI/AAAAAAAAAOw/ibIAVKbVQyQ/s1600-h/5spicechicken.JPG\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R7R7daEj0hI/AAAAAAAAAOw/ibIAVKbVQyQ/s320/5spicechicken.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>When I visit the place, it's usually before or after seeing a film at the Lumière Theatre, depending upon the subject matter. I'd much rather fill myself here than with movie theatre fare. And possibly for less money than a coke, some popcorn and a candy bar.\u003c/p>\n\u003cp>The food is-- I hesitate to use the word cheap-- inexpensive. I can stuff myself silly for $8.25 with the \"Number Five\", which I think is the most expensive thing on the menu.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R7W4-KEj0lI/AAAAAAAAAPQ/EoTW9Xmsttc/s1600-h/thenumber5.JPG\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R7W4-KEj0lI/AAAAAAAAAPQ/EoTW9Xmsttc/s320/thenumber5.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>The Number 5 consists of one piece of \"five spiced roast chicken\" which, apart from roasting, spent a good deal of time on the grill, one pork and glass noodle fried Imperial roll, one \"shish kebab\" (which is neither shish nor kebab. It's very thin slices of marinated steak. The only common ground it shares with kebab is that it is meat that spents a good amount of time over a hot grill), country salad (shredded cabbage), and \"meat sauce on rice\".\u003c/p>\n\u003cp>Meat sauce on rice. Ground pork, peppers, onions, tomato. It's piled high on nearly every plate. I'm fond of its no nonsense name. And its flavor. It's no surprise to me why SF Weekly dubbed Cordon Bleu the \u003ca href=\"http://bestof.sfweekly.com/bestof/award.php?award=172751\">Best Dive Restaurant of 2006\u003c/a>. It's good food. And damned cheap.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R7W49qEj0kI/AAAAAAAAAPI/5vNFOpQba20/s1600-h/alldone.JPG\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R7W49qEj0kI/AAAAAAAAAPI/5vNFOpQba20/s320/alldone.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>The next time you're in the neighborhood, whether it be to see an art film, catch a drag show, or pick up a hustler, stop by Cordon Bleu. That is, if you can get in.\u003c/p>\n\u003cp>Cordon Bleu Vietnamses Restaurant\u003c/p>\n\u003cp>1574 California Street (at Polk Street)\u003cbr>San Francisco, CA 94109-4708\u003c/p>\n\u003cp>Phone: (415) 673-5637\u003c/p>\n\u003cp>Hours: Tuesday- Saturday 11:30 am- 2:30 pm, 5-10 pm.\u003cbr> Sunday 4-10 pm\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Cash Only. No alcohol is served, so bring your own beer. Hell, bring some for the women behind the counter. The last time I was there they said they could sure use one.\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/blogger/_KZHoi9aEvuk/R7R7c6Ej0gI/AAAAAAAAAOo/1ADnAkf3HS4/s1600-h/cordonbleusign.JPG\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R7R7c6Ej0gI/AAAAAAAAAOo/1ADnAkf3HS4/s320/cordonbleusign.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Typically, when I heard the phrase \"Cordon Bleu\", I used to think in purely French terms. Mustachioed men in perfect white chef coats tasting expensive-looking dishes with silver spoons pulled from little pockets in their sleeves. Or I'd think of the literal translation, which is, of course, \"blue ribbon\", which I might mentally attach to one of the chef's coats. Since I moved near Polk Gulch four years ago, the little Frenchmen in my head have been replaced by thoughts of five spice chicken. And I couldn't be happier about that.\u003c/p>\n\u003cp>The restaurant isn't much to look at. In fact, there are those who are downright turned off by its distinct lack of physical charm, décor and, well, apparent hygiene. As far as I'm concerned, the unadventurous can keep their distance. It's not as though \u003ca href=\"http://www.yelp.com/biz/cordon-bleu-vietnamese-restaurant-san-francisco\">Cordon Bleu\u003c/a> needs their business-- there's a line out the door every evening.\u003c/p>\n\u003cp>Why the line? Well, Cordon Bleu is tiny-- nine stools bolted around a formica counter, three small tables in the back, and next to no room in between. The real reason for the crowds, however, is the chicken, which they tout as... just read the sign:\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R7W49aEj0jI/AAAAAAAAAPA/tX_X0HcPnn8/s1600-h/bestchicken.JPG\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R7W49aEj0jI/AAAAAAAAAPA/tX_X0HcPnn8/s320/bestchicken.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I've never been to Vietnam, so I wouldn't know. Considering the fact that the jungle fowl-- the ancient proto-chicken from which all others derive-- originated in Southeast Asia, the Vietnamese have been able to take their time perfecting chicken recipes. The one at Cordon Bleu is pretty damned good, but the best? I'll take their boast with a grain of salt. And a pinch of five spice.\u003c/p>\n\u003cp>Chinese Five Spice, if you didn't know, is a combination of ground cinnamon (cassia), star anise, cloves, Sichuan pepper, and fennel. When rubbed on chicken, it gives Cordon Bleu the means to pay its rent.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R7R7daEj0hI/AAAAAAAAAOw/ibIAVKbVQyQ/s1600-h/5spicechicken.JPG\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R7R7daEj0hI/AAAAAAAAAOw/ibIAVKbVQyQ/s320/5spicechicken.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>When I visit the place, it's usually before or after seeing a film at the Lumière Theatre, depending upon the subject matter. I'd much rather fill myself here than with movie theatre fare. And possibly for less money than a coke, some popcorn and a candy bar.\u003c/p>\n\u003cp>The food is-- I hesitate to use the word cheap-- inexpensive. I can stuff myself silly for $8.25 with the \"Number Five\", which I think is the most expensive thing on the menu.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R7W4-KEj0lI/AAAAAAAAAPQ/EoTW9Xmsttc/s1600-h/thenumber5.JPG\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R7W4-KEj0lI/AAAAAAAAAPQ/EoTW9Xmsttc/s320/thenumber5.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>The Number 5 consists of one piece of \"five spiced roast chicken\" which, apart from roasting, spent a good deal of time on the grill, one pork and glass noodle fried Imperial roll, one \"shish kebab\" (which is neither shish nor kebab. It's very thin slices of marinated steak. The only common ground it shares with kebab is that it is meat that spents a good amount of time over a hot grill), country salad (shredded cabbage), and \"meat sauce on rice\".\u003c/p>\n\u003cp>Meat sauce on rice. Ground pork, peppers, onions, tomato. It's piled high on nearly every plate. I'm fond of its no nonsense name. And its flavor. It's no surprise to me why SF Weekly dubbed Cordon Bleu the \u003ca href=\"http://bestof.sfweekly.com/bestof/award.php?award=172751\">Best Dive Restaurant of 2006\u003c/a>. It's good food. And damned cheap.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R7W49qEj0kI/AAAAAAAAAPI/5vNFOpQba20/s1600-h/alldone.JPG\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_KZHoi9aEvuk/R7W49qEj0kI/AAAAAAAAAPI/5vNFOpQba20/s320/alldone.JPG\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>The next time you're in the neighborhood, whether it be to see an art film, catch a drag show, or pick up a hustler, stop by Cordon Bleu. That is, if you can get in.\u003c/p>\n\u003cp>Cordon Bleu Vietnamses Restaurant\u003c/p>\n\u003cp>1574 California Street (at Polk Street)\u003cbr>San Francisco, CA 94109-4708\u003c/p>\n\u003cp>Phone: (415) 673-5637\u003c/p>\n\u003cp>Hours: Tuesday- Saturday 11:30 am- 2:30 pm, 5-10 pm.\u003cbr> Sunday 4-10 pm\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Cash Only. No alcohol is served, so bring your own beer. Hell, bring some for the women behind the counter. The last time I was there they said they could sure use one.\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/blogger/_GNnXiTCLb6s/R4Plb6mFuNI/AAAAAAAAAIc/X02w7ZGaIFg/s1600-h/19138016.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R4Plb6mFuNI/AAAAAAAAAIc/X02w7ZGaIFg/s320/19138016.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>According to the National Restaurant Association \u003cb>\u003ca href=\"http://www.restaurant.org/pdfs/research/200711chefsurvey.pdf\">survey of chefs\u003c/a>\u003c/b>, the following are \"hot\" for 2008:\u003c/p>\n\u003cp>1. Bite-size desserts\u003cbr>2. Locally grown produce\u003cbr>3. Organic produce\u003cbr>4. Small plates/tapas/mezze\u003cbr>5. Specialty sandwiches\u003cbr>6. Craft/artisan/microbrew beer\u003cbr>7. Sustainable seafood\u003cbr>8. Grass-fed items\u003cbr>9. Energy drink cocktails\u003cbr>10. Salts (e.g. sea, smoked, colored, kosher)\u003c/p>\n\u003cp>Bite-sized desserts. Yay! Big portions force diners to share. Who wants to share dessert? I mean, who WANTS to as opposed to who feels FORCED into it by huge portions. My favorite? Sampler plates with lots of bite-sized desserts.\u003c/p>\n\u003cp>Locally grown produce. Nice. Funny to think of this as a trend rather than a way of life, but whatever.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Organic produce. Not sure if Walmart organic is a good thing or not, but if it means people are paying more attention to produce, that's good. \u003c/p>\n\u003cp>Small plates. As long as you don't end up spending $60 and feel hungry, I'm down with this one too. \u003c/p>\n\u003cp>Specialty sandwiches. Is this like what they serve at Craft where my grilled cheese and mushroom sandwich was sliced with a tuna-laden knife? If so, I'll pass.\u003c/p>\n\u003cp>Craft/artisan/microbrew beer. Really? This is a new trend? Color me bored. \u003c/p>\n\u003cp>Sustainable seafood. \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/076458779X/kqedorg-20\">\u003cstrong>Fish Forever\u003c/strong>\u003c/a>: The Definitive Guide to Understanding, Selecting, and Preparing Healthy, Delicious, and Environmentally Sustainable Seafood was one of my favorite books last year. This feels like an imperative to me. Either we go sustainable or we can forget eating clean and safe seafood in the future. \u003c/p>\n\u003cp>Grass-fed items. I suppose they mean meat? I'm trying to warm up to it. Really. But I am so used to fat in meat...\u003c/p>\n\u003cp>Energy drink cocktails. Scary.\u003c/p>\n\u003cp>Salts. I'm kind of growing bored of this one too, does that mean I'm ahead of the curve? Obsession with salts seems very 2004. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>What trends are you most excited about or most tired of?\u003c/p>\n\n",
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"description": "According to the National Restaurant Association survey of chefs, the following are "hot" for 2008: 1. Bite-size desserts2. Locally grown produce3. Organic produce4. Small plates/tapas/mezze5. Specialty sandwiches6. Craft/artisan/microbrew beer7. Sustainable seafood8. Grass-fed items9. Energy drink cocktails10. Salts (e.g. sea, smoked, colored, kosher) Bite-sized desserts. Yay! Big portions force diners to share. Who wants to share",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R4Plb6mFuNI/AAAAAAAAAIc/X02w7ZGaIFg/s1600-h/19138016.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_GNnXiTCLb6s/R4Plb6mFuNI/AAAAAAAAAIc/X02w7ZGaIFg/s320/19138016.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>According to the National Restaurant Association \u003cb>\u003ca href=\"http://www.restaurant.org/pdfs/research/200711chefsurvey.pdf\">survey of chefs\u003c/a>\u003c/b>, the following are \"hot\" for 2008:\u003c/p>\n\u003cp>1. Bite-size desserts\u003cbr>2. Locally grown produce\u003cbr>3. Organic produce\u003cbr>4. Small plates/tapas/mezze\u003cbr>5. Specialty sandwiches\u003cbr>6. Craft/artisan/microbrew beer\u003cbr>7. Sustainable seafood\u003cbr>8. Grass-fed items\u003cbr>9. Energy drink cocktails\u003cbr>10. Salts (e.g. sea, smoked, colored, kosher)\u003c/p>\n\u003cp>Bite-sized desserts. Yay! Big portions force diners to share. Who wants to share dessert? I mean, who WANTS to as opposed to who feels FORCED into it by huge portions. My favorite? Sampler plates with lots of bite-sized desserts.\u003c/p>\n\u003cp>Locally grown produce. Nice. Funny to think of this as a trend rather than a way of life, but whatever.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Organic produce. Not sure if Walmart organic is a good thing or not, but if it means people are paying more attention to produce, that's good. \u003c/p>\n\u003cp>Small plates. As long as you don't end up spending $60 and feel hungry, I'm down with this one too. \u003c/p>\n\u003cp>Specialty sandwiches. Is this like what they serve at Craft where my grilled cheese and mushroom sandwich was sliced with a tuna-laden knife? If so, I'll pass.\u003c/p>\n\u003cp>Craft/artisan/microbrew beer. Really? This is a new trend? Color me bored. \u003c/p>\n\u003cp>Sustainable seafood. \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/076458779X/kqedorg-20\">\u003cstrong>Fish Forever\u003c/strong>\u003c/a>: The Definitive Guide to Understanding, Selecting, and Preparing Healthy, Delicious, and Environmentally Sustainable Seafood was one of my favorite books last year. This feels like an imperative to me. Either we go sustainable or we can forget eating clean and safe seafood in the future. \u003c/p>\n\u003cp>Grass-fed items. I suppose they mean meat? I'm trying to warm up to it. Really. But I am so used to fat in meat...\u003c/p>\n\u003cp>Energy drink cocktails. Scary.\u003c/p>\n\u003cp>Salts. I'm kind of growing bored of this one too, does that mean I'm ahead of the curve? Obsession with salts seems very 2004. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>What trends are you most excited about or most tired of?\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Chefs as Writers: What Does It Mean To Be Both?",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_c3rTwuslyPM/R3NaVShQqEI/AAAAAAAAAA8/k_Cll5YRpm4/s1600-h/IMG_1232.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_c3rTwuslyPM/R3NaVShQqEI/AAAAAAAAAA8/k_Cll5YRpm4/s320/IMG_1232.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>As we inch towards the ledge that is 2008 I am taking a lot of time for reflection. I'm thinking about transition and change and how we never know exactly where we'll land and how we'll feel about arriving there, even though we think, with all our planning and list-making and contriving, we can control everything.\u003c/p>\n\u003cp>This last year \u003ca href=\"http://eggbeater.typepad.com/shuna/opening_a_restaurant/index.html\">brought me back into the fold\u003c/a> of an industry I wasn't sure I'd ever fully join again. Almost five years ago someone very close to me was given less than three years to live and I exited Restaurant Kitchens to take care of her, help her die, and then grieve fully. In this grieving period it's been impossible to tell whether I was done with my industry out of default, choice or exhaustion. And I had no idea if I'd ever go back, or if I wanted to.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_c3rTwuslyPM/R3NacyhQqFI/AAAAAAAAABE/WTRZzKIb9us/s1600-h/IMG_8934.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_c3rTwuslyPM/R3NacyhQqFI/AAAAAAAAABE/WTRZzKIb9us/s320/IMG_8934.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Restaurant work is not part time work. It takes all of you and then some. It's intimate and physical the way sex and relationships are. It engulfs, and tars and feathers you. It's like your family of origin, cults, gangs and religion. We say you're either on the train or not and after working the line for a period of time it's easy to see why the military and kitchen work are so often compared.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.chefdb.com/nm/6272/\">For years I worked\u003c/a> morning, noon and night and missed anything and everything important in anyone's life I knew or the world at large. To walk away from My Industry when my friend became terminally ill was no small feat. But I knew. I knew that I could only do this immense piece of life's work once. And then, without any warning, it changed me forever. It changed the cook I was to return to being, if I was to return.\u003c/p>\n\u003cp>In March my blog Eggbeater will be three years old, and I will be 40. I name the numbers because, in the time-line of this story it means that I began writing in a public forum while my friend was dying. I began writing about myself, being a pastry chef, fruit, teaching and local agriculture when I was not in A Kitchen per se. I was away for a long time, and yet I stayed close by keeping up with professional friendships and writing about the branches of my work. \u003ca href=\"http://eggbeater.typepad.com/shuna/2006/10/paris.html\">I worked hard to reconcile\u003c/a> calling myself a chef and not having anyone's name on my jacket but my own.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_c3rTwuslyPM/R3NauihQqHI/AAAAAAAAABU/UERHhaTWK84/s1600-h/IMG_6686.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_c3rTwuslyPM/R3NauihQqHI/AAAAAAAAABU/UERHhaTWK84/s320/IMG_6686.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>In professional cook-speak, if you are not {actively} in a kitchen you are not a cook, or a chef. If there are stoves without your name and sweat on them, you have no business wearing whites or calling yourself a cook. And in turn you have no right writing like you're on the inside if you aren't. We're like punk rockers or OG's--- if you're not in the game, you're posing, full stop. It makes feelings more black & white than grey, and opinions about who deserves what title when are not hidden from audible view.\u003c/p>\n\u003cp>Those who write about my industry, and are not in it, are barely taken seriously. Sure there's hand shaking and schmoozing and photo shoots in cushy houses, but those people are considered Outsiders and are treated thusly. (We need them to \"Become Known,\" they know it, and so the snake swallows its tail.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_c3rTwuslyPM/R3NakyhQqGI/AAAAAAAAABM/5VNNZ_WI7Cw/s1600-h/IMG_8482.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_c3rTwuslyPM/R3NakyhQqGI/AAAAAAAAABM/5VNNZ_WI7Cw/s320/IMG_8482.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>But what does it mean to both hold the title of \u003ca href=\"http://www.foodandwine.com/search/quicksearch.cfm?keyword=Daniel+Patterson\">chef and writer\u003c/a>? What does it mean to be both critic and critiqued? What does it mean to be the underdog cook \u003ca href=\"http://eggbeater.typepad.com/shuna/2007/10/chef-blogs-mich.html\">and the despised?\u003c/a> Who is allowed to write about the inside? And who can do it justice?\u003c/p>\n\u003cp>My industry has enjoyed it's day in the sun concerning major media outlets in recent years. We have dozens of cooking slots, reality chef shows, superstar chef darlings, and certain restaurants getting press week after week, month after month, in every magazine-- because they are so well known on TV.\u003c/p>\n\u003cp>But that's not my reality. And TV, no matter how \"real,\" is edited beyond recognition: airbrushed, liposucked, botoxed, and teeth-whitened to a point of Hollywood psychosis, cannibalistically feeding on itself to survive.\u003c/p>\n\u003cp>The truth is that the truth still isn't out there. And my industry, like the insider's trade that they are, doesn't mind keeping it that way.\u003c/p>\n\u003cp> Don't pay attention to the man behind the curtain.\u003c/p>\n\u003cp>We will happily feed you lies if it sells dinners, or we have no say in the matter because TV has historically been entertainment and we suppose you'll be smart enough to figure that out. Or we will happily let Them feed you lies because the dirty truth of the matter is that the restaurant industry is plagued by contradictions so entrenched, class and gender and racial disparities so vast, environmental crimes so grossly overlooked and gaping holes so wide, we look like a corrupt government with erased histories and disappearing leaders.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_c3rTwuslyPM/R3NaMyhQqDI/AAAAAAAAAA0/Ti2xXPQUeqo/s1600-h/IMG_6811.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_c3rTwuslyPM/R3NaMyhQqDI/AAAAAAAAAA0/Ti2xXPQUeqo/s320/IMG_6811.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Am I allowed to report on the good, the bad and the ugly or should I keep our dirty laundry close? Should I stand back and smile cynically when person after person \u003ca href=\"http://www.sfweekly.com/2007-06-06/news/burnt-chefs/\">signs their life away to culinary schools\u003c/a> and shiny happy media \"chefs\" tell them to follow the bouncing red ball as they join in one big sing-along to the tune of the Big Lie about how wonderful and easy being a chef is? Or maybe I should just stand by, keep my head down and shut up when a female cook gets passed by for a promotion or salary raise because of her sex?\u003c/p>\n\u003cp>Can I make a difference as a chef-writer? When my voice is so small compared to the big stars? What does it mean to straddle a fence separating two historically enemied roles? Can I stay true to both crafts?\u003c/p>\n\u003cp>I don't have answers to my questions. I can blame the new media-ness of it all. For we are all a part of the Internet's Great Experiment. \"Every one's\" on the w.w.w. looking, eating, slurping, voraciously consuming, arguing, posing, learning, dishing, mud-slinging, opining, mis-informing and dawdling. The concept is that everyone can have a voice in a forum, and now those historically critiqued can talk back.\u003c/p>\n\u003cp>I might be naive to think that hearing from real chefs in real kitchens matters but I do. It's a very different experience now working in a restaurant, and then writing about it. Blogging buoys me-- writing down my life is my way of telling you, the you who read and listen and converse, what one real life in a kitchen among kitchens, a cook among cooks, is like. Writing from my heart, and \u003ca href=\"http://linecook415.blogspot.com/\">being part of\u003c/a> a small \u003ca href=\"http://knifesedge.typepad.com/\">community\u003c/a> of \u003ca href=\"http://chadzilla.typepad.com/chadzilla/\">other chef\u003c/a> and \u003ca href=\"http://giantsweettooth.blogspot.com/\">cook\u003c/a> bloggers, is important because \u003ca href=\"http://www.tastingmenu.com/author/dana/\">we can be\u003c/a> a small movement educating those who want to know the true life of professional cooking, not the made-for-TV version.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>You? Do you care where you get your truth from? Does it matter to you if said source has fact-checked, painted a pretty and easy-to-digest picture or done their time on the front lines? Do you think chef-writers are a good or dreadful thing? Do you appreciate a transparent restaurant industry or do you wish it would all stay behind closed doors like it always has?\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/blogger/_c3rTwuslyPM/R3NaVShQqEI/AAAAAAAAAA8/k_Cll5YRpm4/s1600-h/IMG_1232.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_c3rTwuslyPM/R3NaVShQqEI/AAAAAAAAAA8/k_Cll5YRpm4/s320/IMG_1232.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>As we inch towards the ledge that is 2008 I am taking a lot of time for reflection. I'm thinking about transition and change and how we never know exactly where we'll land and how we'll feel about arriving there, even though we think, with all our planning and list-making and contriving, we can control everything.\u003c/p>\n\u003cp>This last year \u003ca href=\"http://eggbeater.typepad.com/shuna/opening_a_restaurant/index.html\">brought me back into the fold\u003c/a> of an industry I wasn't sure I'd ever fully join again. Almost five years ago someone very close to me was given less than three years to live and I exited Restaurant Kitchens to take care of her, help her die, and then grieve fully. In this grieving period it's been impossible to tell whether I was done with my industry out of default, choice or exhaustion. And I had no idea if I'd ever go back, or if I wanted to.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_c3rTwuslyPM/R3NacyhQqFI/AAAAAAAAABE/WTRZzKIb9us/s1600-h/IMG_8934.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_c3rTwuslyPM/R3NacyhQqFI/AAAAAAAAABE/WTRZzKIb9us/s320/IMG_8934.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Restaurant work is not part time work. It takes all of you and then some. It's intimate and physical the way sex and relationships are. It engulfs, and tars and feathers you. It's like your family of origin, cults, gangs and religion. We say you're either on the train or not and after working the line for a period of time it's easy to see why the military and kitchen work are so often compared.\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.chefdb.com/nm/6272/\">For years I worked\u003c/a> morning, noon and night and missed anything and everything important in anyone's life I knew or the world at large. To walk away from My Industry when my friend became terminally ill was no small feat. But I knew. I knew that I could only do this immense piece of life's work once. And then, without any warning, it changed me forever. It changed the cook I was to return to being, if I was to return.\u003c/p>\n\u003cp>In March my blog Eggbeater will be three years old, and I will be 40. I name the numbers because, in the time-line of this story it means that I began writing in a public forum while my friend was dying. I began writing about myself, being a pastry chef, fruit, teaching and local agriculture when I was not in A Kitchen per se. I was away for a long time, and yet I stayed close by keeping up with professional friendships and writing about the branches of my work. \u003ca href=\"http://eggbeater.typepad.com/shuna/2006/10/paris.html\">I worked hard to reconcile\u003c/a> calling myself a chef and not having anyone's name on my jacket but my own.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_c3rTwuslyPM/R3NauihQqHI/AAAAAAAAABU/UERHhaTWK84/s1600-h/IMG_6686.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_c3rTwuslyPM/R3NauihQqHI/AAAAAAAAABU/UERHhaTWK84/s320/IMG_6686.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>In professional cook-speak, if you are not {actively} in a kitchen you are not a cook, or a chef. If there are stoves without your name and sweat on them, you have no business wearing whites or calling yourself a cook. And in turn you have no right writing like you're on the inside if you aren't. We're like punk rockers or OG's--- if you're not in the game, you're posing, full stop. It makes feelings more black & white than grey, and opinions about who deserves what title when are not hidden from audible view.\u003c/p>\n\u003cp>Those who write about my industry, and are not in it, are barely taken seriously. Sure there's hand shaking and schmoozing and photo shoots in cushy houses, but those people are considered Outsiders and are treated thusly. (We need them to \"Become Known,\" they know it, and so the snake swallows its tail.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_c3rTwuslyPM/R3NakyhQqGI/AAAAAAAAABM/5VNNZ_WI7Cw/s1600-h/IMG_8482.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_c3rTwuslyPM/R3NakyhQqGI/AAAAAAAAABM/5VNNZ_WI7Cw/s320/IMG_8482.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>But what does it mean to both hold the title of \u003ca href=\"http://www.foodandwine.com/search/quicksearch.cfm?keyword=Daniel+Patterson\">chef and writer\u003c/a>? What does it mean to be both critic and critiqued? What does it mean to be the underdog cook \u003ca href=\"http://eggbeater.typepad.com/shuna/2007/10/chef-blogs-mich.html\">and the despised?\u003c/a> Who is allowed to write about the inside? And who can do it justice?\u003c/p>\n\u003cp>My industry has enjoyed it's day in the sun concerning major media outlets in recent years. We have dozens of cooking slots, reality chef shows, superstar chef darlings, and certain restaurants getting press week after week, month after month, in every magazine-- because they are so well known on TV.\u003c/p>\n\u003cp>But that's not my reality. And TV, no matter how \"real,\" is edited beyond recognition: airbrushed, liposucked, botoxed, and teeth-whitened to a point of Hollywood psychosis, cannibalistically feeding on itself to survive.\u003c/p>\n\u003cp>The truth is that the truth still isn't out there. And my industry, like the insider's trade that they are, doesn't mind keeping it that way.\u003c/p>\n\u003cp> Don't pay attention to the man behind the curtain.\u003c/p>\n\u003cp>We will happily feed you lies if it sells dinners, or we have no say in the matter because TV has historically been entertainment and we suppose you'll be smart enough to figure that out. Or we will happily let Them feed you lies because the dirty truth of the matter is that the restaurant industry is plagued by contradictions so entrenched, class and gender and racial disparities so vast, environmental crimes so grossly overlooked and gaping holes so wide, we look like a corrupt government with erased histories and disappearing leaders.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_c3rTwuslyPM/R3NaMyhQqDI/AAAAAAAAAA0/Ti2xXPQUeqo/s1600-h/IMG_6811.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_c3rTwuslyPM/R3NaMyhQqDI/AAAAAAAAAA0/Ti2xXPQUeqo/s320/IMG_6811.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Am I allowed to report on the good, the bad and the ugly or should I keep our dirty laundry close? Should I stand back and smile cynically when person after person \u003ca href=\"http://www.sfweekly.com/2007-06-06/news/burnt-chefs/\">signs their life away to culinary schools\u003c/a> and shiny happy media \"chefs\" tell them to follow the bouncing red ball as they join in one big sing-along to the tune of the Big Lie about how wonderful and easy being a chef is? Or maybe I should just stand by, keep my head down and shut up when a female cook gets passed by for a promotion or salary raise because of her sex?\u003c/p>\n\u003cp>Can I make a difference as a chef-writer? When my voice is so small compared to the big stars? What does it mean to straddle a fence separating two historically enemied roles? Can I stay true to both crafts?\u003c/p>\n\u003cp>I don't have answers to my questions. I can blame the new media-ness of it all. For we are all a part of the Internet's Great Experiment. \"Every one's\" on the w.w.w. looking, eating, slurping, voraciously consuming, arguing, posing, learning, dishing, mud-slinging, opining, mis-informing and dawdling. The concept is that everyone can have a voice in a forum, and now those historically critiqued can talk back.\u003c/p>\n\u003cp>I might be naive to think that hearing from real chefs in real kitchens matters but I do. It's a very different experience now working in a restaurant, and then writing about it. Blogging buoys me-- writing down my life is my way of telling you, the you who read and listen and converse, what one real life in a kitchen among kitchens, a cook among cooks, is like. Writing from my heart, and \u003ca href=\"http://linecook415.blogspot.com/\">being part of\u003c/a> a small \u003ca href=\"http://knifesedge.typepad.com/\">community\u003c/a> of \u003ca href=\"http://chadzilla.typepad.com/chadzilla/\">other chef\u003c/a> and \u003ca href=\"http://giantsweettooth.blogspot.com/\">cook\u003c/a> bloggers, is important because \u003ca href=\"http://www.tastingmenu.com/author/dana/\">we can be\u003c/a> a small movement educating those who want to know the true life of professional cooking, not the made-for-TV version.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>You? Do you care where you get your truth from? Does it matter to you if said source has fact-checked, painted a pretty and easy-to-digest picture or done their time on the front lines? Do you think chef-writers are a good or dreadful thing? Do you appreciate a transparent restaurant industry or do you wish it would all stay behind closed doors like it always has?\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Jewish Delis: Eating at Schwartz's and Saul's",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R2Th0XVZShI/AAAAAAAAARQ/XxBDfNatAqU/s1600-h/Schwartz_exterior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R2Th0XVZShI/AAAAAAAAARQ/XxBDfNatAqU/s320/Schwartz_exterior.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>The documentary film, \u003ci>Chez Schwartz\u003c/i>, enjoyed a quiet if savory U.S. premier at the \u003ca href=\"http://www.jcceastbay.org/\">\u003cstrong>Berkeley Richmond Jewish Community Center\u003c/strong>\u003c/a> earlier this week. It has yet to be picked up for wider distribution, but keep an eye out for it. Or, if you can't wait, \u003ca href=\"http://titlehousedistribution.com/item.php?product_id=549\">\u003cstrong>order a DVD\u003c/strong>\u003c/a> and see for yourself why this little \"Charcuterie Hebraique\" is \u003ci>the\u003c/i> place to eat in Montréal.\u003c/p>\n\u003cp>\u003cembed src=\"http://www.youtube.com/v/sRMA4OzB_ao&rel=1\" height=\"326\" width=\"390\">\u003c/embed>\u003c/p>\n\u003cp>Garry Beitel, a Montréal-based documentary filmmaker, recorded the day-to-day rhythms of \u003ca href=\"http://www.schwartzsdeli.com/\">\u003cstrong>Schwartz's Deli\u003c/strong>\u003c/a> over the course of an entire year. He managed to whittle his footage down to a poetic study of its workers. As one season melts into another, Beitel teases out the stories of the diverse men — from the dishwasher in the back of the house to the waiters in the front, from the general manager down to the gentlemanly panhandlers. They each describe their unique role in the extended family anchored by this tiny, 75-year-old restaurant. Through their stories, we see how years slip into decades and how one long-lived business adapts to a changing world.\u003c/p>\n\u003cp>Unusual in a film about ethnic food, there's an \"overcast\" feel throughout the documentary. In the end we wonder what happens to individuals such as newly promoted Alex or sweet, ailing Ryan. (Anyone interested in degrees of separation and ground-breaking animation should watch this award-winning \u003ca href=\"http://www.youtube.com/watch?v=39glDm6Of04\">\u003cstrong>short about Ryan\u003c/strong>\u003c/a>.) The power of \u003ci>Chez Schwartz\u003c/i> lies in Beitel's understated directing, Marc Gadoury's intimate camera, André Boisvert's amazingly natural sound, Robert Marcel Lepage's music and — ultimately — the simple, direct oral history of the workers themselves.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R2TiYXVZSlI/AAAAAAAAARw/06qMdZ5rg_Q/s1600-h/Schwartz_SandwichCounter.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R2TiYXVZSlI/AAAAAAAAARw/06qMdZ5rg_Q/s320/Schwartz_SandwichCounter.jpg\" border=\"0\">\u003c/a>\u003cbr>\u003ci>At the head of the line, hungry pilgrims can catch glimpses of smoked meat, freshly sliced by hand and ready to go at the sandwich counter. Joao (Johnny) Gonçalves, meat cutter, prepares some without the usual bright yellow mustard.\u003c/i>\u003c/p>\n\u003cp>I remember the first time I bit into smoked meat at Schwartz's. Everyone does. In the film, two women gasp in rapture while sharing their first sandwich right there at the counter, and another diner is struck speechless while remembering his own first taste as a teenager. It may seem strange, perhaps even laughable to the uninitiated. But like any religion, only the converted truly understand.\u003c/p>\n\u003cp>During my year of exile in Vermont, I drove across the border every month to eat in Montréal. While dinner restaurants varied — rilettes at l'Express with my own jar of cornichons or maybe noodles in Chinatown — I always started with an early lunch at Schwartz's.\u003c/p>\n\u003cp>The neighborhood surrounding the deli draws immigrants from around the world. Historically the heart of Montréal's Jewish community, the road on which the deli sits has also been the symbolic division between the city's east and west streets, its French and English languages.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R2Th0nVZSiI/AAAAAAAAARY/MPA5wJH0VF8/s1600-h/Schwartz_AlexPosing.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R2Th0nVZSiI/AAAAAAAAARY/MPA5wJH0VF8/s320/Schwartz_AlexPosing.jpg\" border=\"0\">\u003c/a>\u003cbr>\u003ci>After five years as the busboy, Alexandre \"007\" Lebel gets promoted to waiter. To help with the stress of a fast-paced deli, he composes poems on clean paper place mats during precious down time.\u003c/i>\u003c/p>\n\u003cp>If you arrive at 3895 Boulevard St. Laurent anywhere near the middle of the day, you'll stand in line on the sidewalk with a couple of dozen other meat lovers, separated by mere glass from stacks and stacks of brisket still warm from the massive steamer. You'll be able to smell the smoky, salt-tinged meat and listen to the same order over and over again in two different languages: a \"medium\" with fries, cole slaw, fresh pickle and black cherry soda. Around 400 to 500 other diners a day will order a steak from Peter at the grill; it arrives accompanied by a slice of calf liver and two diminutive sausages. The grill is a relic of the past: open flame right in the dining room, arm's length from innocent diners.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R2TiYXVZSkI/AAAAAAAAARo/xpB-oiYk0ZM/s1600-h/Schwartz_PeterAndMike.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R2TiYXVZSkI/AAAAAAAAARo/xpB-oiYk0ZM/s320/Schwartz_PeterAndMike.jpg\" border=\"0\">\u003c/a>\u003cbr>\u003ci>Grill man Peter Christianis (left) has been searing steaks and calf livers at the same station for 40 years, while waiter Mike Nelli has been a member of the Chez Schwartz family going on 7 years now.\u003c/i>\u003c/p>\n\u003cp>Upstairs in the marinating bins and inside the smoker in the back are where the magic happens. The very secret recipe results in über-meat that's juicy and tender, savory and smoky, fatty and flavorful. It's not quite pastrami (there's a dry rather than wet cure) and it's way beyond corned beef (behold that spice-flocked, smoke-lacquered exterior). So everyone just calls it for what it is: smoked meat.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R2TiYHVZSjI/AAAAAAAAARg/zAECGwk2n80/s1600-h/Schwartz_FrankSilva.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R2TiYHVZSjI/AAAAAAAAARg/zAECGwk2n80/s320/Schwartz_FrankSilva.jpg\" border=\"0\">\u003c/a>\u003cbr>\u003ci>Frank Silva, general manager, knows the business inside and out. He's hefted and sliced so many briskets during his twenty years at the deli that his arm is starting to give out.\u003c/i>\u003c/p>\n\u003cp>Schwartz's sandwiches have no need to rise to \u003ca href=\"http://www.carnegiedeli.com/index.html\">\u003cstrong>Carnegie heights\u003c/strong>\u003c/a> nor does the owner, Hy Diamond, feel pressure to expand the menu beyond one type of meat sandwich, a steak and a few sides. As Peter Levitt and Karen Adelman, co-owners of \u003ca href=\"http://www.saulsdeli.com/\">\u003cstrong>Saul's Deli\u003c/strong>\u003c/a> in Berkeley know well, this is a rare and precious thing.\u003c/p>\n\u003cp>After the film's screening on Thursday night, the two moderated an enlightening discussion about the future of Jewish delicatessens in the U.S. How does a meat-centered restaurant survive in a health-conscious, politically aware, option-filled world? How does Saul's modest amount of \u003ca href=\"http://www.nimanranch.com/control/story\">\u003cstrong>Niman Ranch\u003c/strong>\u003c/a> beef compete with super-stacked, industrially raised pastrami from tourist-driven, New York delis? And how does a younger generation begin transforming a cuisine frozen in time into a meaningful, relevant, profitable business?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R2NSKHVZSfI/AAAAAAAAAQs/fWLKdjS-ilU/s1600-h/sauls_pastrami.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R2NSKHVZSfI/AAAAAAAAAQs/fWLKdjS-ilU/s320/sauls_pastrami.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003cbr>\u003ci>It's not about the size: Saul's uses \"clean meat\" from Niman Ranch in its pastrami sandwiches.\u003c/i>\u003c/p>\n\u003cp>Anyone who hangs around chefs knows that, generally, they survive on the razor's edge of profit margins and see the cloud behind every silver lining. Peter and Karen were refreshingly honest about the challenges of running the deli, from the need to cater to the economics of \u003ci>not\u003c/i> smoking your own meat to the impossibility of guaranteeing a kosher establishment. (People want milk with their coffee, after all, and don't even think about getting rid of the Reuben!)\u003c/p>\n\u003cp>They named their own favorite delis: \u003ca href=\"http://www.langersdeli.com/\">\u003cstrong>Langer's\u003c/strong>\u003c/a> in LA, \u003ca href=\"http://www.katzdeli.com/\">\u003cstrong>Katz's\u003c/strong>\u003c/a> in NYC, and \u003ca href=\"http://www.mannysdeli.com/\">\u003cstrong>Manny's\u003c/strong>\u003c/a> in Chicago all made the short list. Most intriguing, though, were hints of a possible \"Jewish bistro\" in their future. The two hope to reinterpret and reinvent the vernacular of Jewish food with dishes from around the world using local, seasonal, organic ingredients.\u003c/p>\n\u003cp>For the time being, I'll continue enjoying my favorites at Saul's. From personal experience, I can vouch for the chopped liver (on both rye and matzo with plenty of mustard), the chicken soup and the pastrami sandwich. I also enjoyed more than my fair share of half-sour pickles and, of course, \u003ca href=\"http://offthebroiler.wordpress.com/2006/03/30/havent-we-jews-suffered-enough/\">\u003cstrong>a bottle of Cel-Ray\u003c/strong>\u003c/a> to wash everything down.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.saulsdeli.com/\">\u003cstrong>SAUL'S RESTAURANT & DELICATESSEN\u003c/strong>\u003c/a>\u003cbr>1475 Shattuck Ave\u003cbr>Berkeley, CA 94709\u003cbr>(510) 848-3354\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/blogger/_EP-I0pFZXxk/R2Th0XVZShI/AAAAAAAAARQ/XxBDfNatAqU/s1600-h/Schwartz_exterior.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R2Th0XVZShI/AAAAAAAAARQ/XxBDfNatAqU/s320/Schwartz_exterior.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>The documentary film, \u003ci>Chez Schwartz\u003c/i>, enjoyed a quiet if savory U.S. premier at the \u003ca href=\"http://www.jcceastbay.org/\">\u003cstrong>Berkeley Richmond Jewish Community Center\u003c/strong>\u003c/a> earlier this week. It has yet to be picked up for wider distribution, but keep an eye out for it. Or, if you can't wait, \u003ca href=\"http://titlehousedistribution.com/item.php?product_id=549\">\u003cstrong>order a DVD\u003c/strong>\u003c/a> and see for yourself why this little \"Charcuterie Hebraique\" is \u003ci>the\u003c/i> place to eat in Montréal.\u003c/p>\n\u003cp>\u003cembed src=\"http://www.youtube.com/v/sRMA4OzB_ao&rel=1\" height=\"326\" width=\"390\">\u003c/embed>\u003c/p>\n\u003cp>Garry Beitel, a Montréal-based documentary filmmaker, recorded the day-to-day rhythms of \u003ca href=\"http://www.schwartzsdeli.com/\">\u003cstrong>Schwartz's Deli\u003c/strong>\u003c/a> over the course of an entire year. He managed to whittle his footage down to a poetic study of its workers. As one season melts into another, Beitel teases out the stories of the diverse men — from the dishwasher in the back of the house to the waiters in the front, from the general manager down to the gentlemanly panhandlers. They each describe their unique role in the extended family anchored by this tiny, 75-year-old restaurant. Through their stories, we see how years slip into decades and how one long-lived business adapts to a changing world.\u003c/p>\n\u003cp>Unusual in a film about ethnic food, there's an \"overcast\" feel throughout the documentary. In the end we wonder what happens to individuals such as newly promoted Alex or sweet, ailing Ryan. (Anyone interested in degrees of separation and ground-breaking animation should watch this award-winning \u003ca href=\"http://www.youtube.com/watch?v=39glDm6Of04\">\u003cstrong>short about Ryan\u003c/strong>\u003c/a>.) The power of \u003ci>Chez Schwartz\u003c/i> lies in Beitel's understated directing, Marc Gadoury's intimate camera, André Boisvert's amazingly natural sound, Robert Marcel Lepage's music and — ultimately — the simple, direct oral history of the workers themselves.\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/blogger/_EP-I0pFZXxk/R2TiYXVZSlI/AAAAAAAAARw/06qMdZ5rg_Q/s1600-h/Schwartz_SandwichCounter.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R2TiYXVZSlI/AAAAAAAAARw/06qMdZ5rg_Q/s320/Schwartz_SandwichCounter.jpg\" border=\"0\">\u003c/a>\u003cbr>\u003ci>At the head of the line, hungry pilgrims can catch glimpses of smoked meat, freshly sliced by hand and ready to go at the sandwich counter. Joao (Johnny) Gonçalves, meat cutter, prepares some without the usual bright yellow mustard.\u003c/i>\u003c/p>\n\u003cp>I remember the first time I bit into smoked meat at Schwartz's. Everyone does. In the film, two women gasp in rapture while sharing their first sandwich right there at the counter, and another diner is struck speechless while remembering his own first taste as a teenager. It may seem strange, perhaps even laughable to the uninitiated. But like any religion, only the converted truly understand.\u003c/p>\n\u003cp>During my year of exile in Vermont, I drove across the border every month to eat in Montréal. While dinner restaurants varied — rilettes at l'Express with my own jar of cornichons or maybe noodles in Chinatown — I always started with an early lunch at Schwartz's.\u003c/p>\n\u003cp>The neighborhood surrounding the deli draws immigrants from around the world. Historically the heart of Montréal's Jewish community, the road on which the deli sits has also been the symbolic division between the city's east and west streets, its French and English languages.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R2Th0nVZSiI/AAAAAAAAARY/MPA5wJH0VF8/s1600-h/Schwartz_AlexPosing.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R2Th0nVZSiI/AAAAAAAAARY/MPA5wJH0VF8/s320/Schwartz_AlexPosing.jpg\" border=\"0\">\u003c/a>\u003cbr>\u003ci>After five years as the busboy, Alexandre \"007\" Lebel gets promoted to waiter. To help with the stress of a fast-paced deli, he composes poems on clean paper place mats during precious down time.\u003c/i>\u003c/p>\n\u003cp>If you arrive at 3895 Boulevard St. Laurent anywhere near the middle of the day, you'll stand in line on the sidewalk with a couple of dozen other meat lovers, separated by mere glass from stacks and stacks of brisket still warm from the massive steamer. You'll be able to smell the smoky, salt-tinged meat and listen to the same order over and over again in two different languages: a \"medium\" with fries, cole slaw, fresh pickle and black cherry soda. Around 400 to 500 other diners a day will order a steak from Peter at the grill; it arrives accompanied by a slice of calf liver and two diminutive sausages. The grill is a relic of the past: open flame right in the dining room, arm's length from innocent diners.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R2TiYXVZSkI/AAAAAAAAARo/xpB-oiYk0ZM/s1600-h/Schwartz_PeterAndMike.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R2TiYXVZSkI/AAAAAAAAARo/xpB-oiYk0ZM/s320/Schwartz_PeterAndMike.jpg\" border=\"0\">\u003c/a>\u003cbr>\u003ci>Grill man Peter Christianis (left) has been searing steaks and calf livers at the same station for 40 years, while waiter Mike Nelli has been a member of the Chez Schwartz family going on 7 years now.\u003c/i>\u003c/p>\n\u003cp>Upstairs in the marinating bins and inside the smoker in the back are where the magic happens. The very secret recipe results in über-meat that's juicy and tender, savory and smoky, fatty and flavorful. It's not quite pastrami (there's a dry rather than wet cure) and it's way beyond corned beef (behold that spice-flocked, smoke-lacquered exterior). So everyone just calls it for what it is: smoked meat.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R2TiYHVZSjI/AAAAAAAAARg/zAECGwk2n80/s1600-h/Schwartz_FrankSilva.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R2TiYHVZSjI/AAAAAAAAARg/zAECGwk2n80/s320/Schwartz_FrankSilva.jpg\" border=\"0\">\u003c/a>\u003cbr>\u003ci>Frank Silva, general manager, knows the business inside and out. He's hefted and sliced so many briskets during his twenty years at the deli that his arm is starting to give out.\u003c/i>\u003c/p>\n\u003cp>Schwartz's sandwiches have no need to rise to \u003ca href=\"http://www.carnegiedeli.com/index.html\">\u003cstrong>Carnegie heights\u003c/strong>\u003c/a> nor does the owner, Hy Diamond, feel pressure to expand the menu beyond one type of meat sandwich, a steak and a few sides. As Peter Levitt and Karen Adelman, co-owners of \u003ca href=\"http://www.saulsdeli.com/\">\u003cstrong>Saul's Deli\u003c/strong>\u003c/a> in Berkeley know well, this is a rare and precious thing.\u003c/p>\n\u003cp>After the film's screening on Thursday night, the two moderated an enlightening discussion about the future of Jewish delicatessens in the U.S. How does a meat-centered restaurant survive in a health-conscious, politically aware, option-filled world? How does Saul's modest amount of \u003ca href=\"http://www.nimanranch.com/control/story\">\u003cstrong>Niman Ranch\u003c/strong>\u003c/a> beef compete with super-stacked, industrially raised pastrami from tourist-driven, New York delis? And how does a younger generation begin transforming a cuisine frozen in time into a meaningful, relevant, profitable business?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R2NSKHVZSfI/AAAAAAAAAQs/fWLKdjS-ilU/s1600-h/sauls_pastrami.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/blogger/_EP-I0pFZXxk/R2NSKHVZSfI/AAAAAAAAAQs/fWLKdjS-ilU/s320/sauls_pastrami.jpg\" alt=\"\" border=\"0\">\u003c/a>\u003cbr>\u003ci>It's not about the size: Saul's uses \"clean meat\" from Niman Ranch in its pastrami sandwiches.\u003c/i>\u003c/p>\n\u003cp>Anyone who hangs around chefs knows that, generally, they survive on the razor's edge of profit margins and see the cloud behind every silver lining. Peter and Karen were refreshingly honest about the challenges of running the deli, from the need to cater to the economics of \u003ci>not\u003c/i> smoking your own meat to the impossibility of guaranteeing a kosher establishment. (People want milk with their coffee, after all, and don't even think about getting rid of the Reuben!)\u003c/p>\n\u003cp>They named their own favorite delis: \u003ca href=\"http://www.langersdeli.com/\">\u003cstrong>Langer's\u003c/strong>\u003c/a> in LA, \u003ca href=\"http://www.katzdeli.com/\">\u003cstrong>Katz's\u003c/strong>\u003c/a> in NYC, and \u003ca href=\"http://www.mannysdeli.com/\">\u003cstrong>Manny's\u003c/strong>\u003c/a> in Chicago all made the short list. Most intriguing, though, were hints of a possible \"Jewish bistro\" in their future. The two hope to reinterpret and reinvent the vernacular of Jewish food with dishes from around the world using local, seasonal, organic ingredients.\u003c/p>\n\u003cp>For the time being, I'll continue enjoying my favorites at Saul's. From personal experience, I can vouch for the chopped liver (on both rye and matzo with plenty of mustard), the chicken soup and the pastrami sandwich. I also enjoyed more than my fair share of half-sour pickles and, of course, \u003ca href=\"http://offthebroiler.wordpress.com/2006/03/30/havent-we-jews-suffered-enough/\">\u003cstrong>a bottle of Cel-Ray\u003c/strong>\u003c/a> to wash everything down.\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.saulsdeli.com/\">\u003cstrong>SAUL'S RESTAURANT & DELICATESSEN\u003c/strong>\u003c/a>\u003cbr>1475 Shattuck Ave\u003cbr>Berkeley, CA 94709\u003cbr>(510) 848-3354\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Donuts to Diesel: SFGreasecycle",
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"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/frying_dough.jpg\">\u003c/p>\n\u003cp>As someone who keeps containers of bacon fat, duck fat, chicken fat, lard and butter along with rank-and-file bottles of olive oil, sesame oil, chile oil, grape seed oil and good ol' peanut oil always handy by her stove, I was delighted to learn a new term this week: FOG.\u003c/p>\n\u003cp>No, not the lovely mist that sweeps over our city from the sea.\u003c/p>\n\u003cp>Fats\u003cbr>Oils\u003cbr>Grease\u003c/p>\n\u003cp>Unfortunately, in addition to carrying flavor and adding texture, these staples of the kitchen can be as bad for our sewer system as our bodies. Multiply thousands of restaurants by dozens of gallons of FOG and very quickly, the mess builds up.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A program launched this past month by San Francisco's Public Utilities Commission, SFGreasecycle, will attempt to alleviate the headache of FOG disposal while linking to Gavin Newsom's mandate to use 20% biodiesel in all city vehicles by the end of the year. There are still a few weeks for us to reach our goal.\u003c/p>\n\u003cp>Around the world, the dumping of FOG into sewer systems has become a serious problem. New landfill regulations prohibiting the burying of liquid fats and municipal directives on hazardous waste, animal by-products and waste oils make FOG disposal increasingly complex and expensive for restaurants and catering companies (not to mention the much larger amounts from abattoirs and food processing plants). An entire industry has risen up to separate, collect, store, treat, transport, buy, sell and dispose of FOG. The next time you wonder how pet food gets its calories and flavors, well, just remember the deliciousness of french fries and potato chips.\u003c/p>\n\u003cp>SFGreasecycle hopes, through education and incentives (like free pick-up) to reduce the amount of FOG flowing into the city's pipes. Reusing it as fuel for its fleet of municipal vehicles is another excellent benefit. Will it cut down on emissions? Well...that depends....\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/FOG_car.jpg\">\u003cbr>\u003ci>Grease Goddesses' hatchback.\u003c/i>\u003c/p>\n\u003cp>Bumper stickers aside, the heated debate about whether the use of biodiesel results in a positive impact or a negative one overall confuses most of us. There's an abundance of mind-numbing technical reports, polarized rhetoric and big-business greenwashing. Much of it comes down to what you measure and how. Another point of argument occurs between those who believe any minimization of petroleum helps slow our current self-destructive spiral and those who, reminding us that gas motors still equal emissions, believe bikes and solar panels are the better answer.\u003c/p>\n\u003cp>To help you sort out the issues and how they relate to your cooking and eating and driving pleasures, visit these websites:\u003c/p>\n\u003cp>• Learn more about the \u003ca href=\"http://www.sfgreasecycle.org/\">\u003cstrong>SFGreasecycle program\u003c/strong>\u003c/a>, including a participating restaurant list, FOG facts, before and after photos of fat-clogged sewers, and lots of links to sites on climate change, biodiesel facts and supporting organizations. The sound effects of the homepage alone are worth a click. My favorite, though, is the \u003ca href=\"http://www.sfgreasecycle.org/images/FOG_Map.pdf\">\u003cstrong>FOG map\u003c/strong>\u003c/a>, showing hotspots in San Francisco where food-service establishments caused the most \"multiple grease blockages\" over the last two years. (But please, enough with the un-readable, un-typeable web-o-matic compound names!)\u003c/p>\n\u003cp>• From the Texas Commission on Environmental Quality comes a \u003ca href=\"http://www.tceq.state.tx.us/assistance/P2Recycle/fog/home_fog.html\">\u003cstrong>useful list of ways to reduce FOG\u003c/strong>\u003c/a> in your own home or apartment.\u003c/p>\n\u003cp>• Scott Gregory, who combines his work from atmospheric science and engineering, offers an admirable summary of diesel history, climate impact and one of the EPA's studies on biodiesel emissions. \u003ca href=\"http://catfish.colorado.edu/~gregorys/BiodieselEmissions2.html#rudy\">\u003cstrong>His website\u003c/strong>\u003c/a> offers my two favorite sentences in all my reading on the issue: 1) Inventor Rudolf Diesel's warning, circa 1911, that \"The use of vegetable oils for engine fuels may seem insignificant today. But such oils may become in course of time as important as petroleum and the coal tar products of the present time,\" and 2) Gregory's own pithy conclusion, \"There are good reasons to use biodiesel, but emissions improvement is not the most compelling argument. I prefer the 'thumb your nose' at the oil industry argument.\"\u003c/p>\n\u003cp>• The environmental journalists at Seattle-based \u003ca href=\"http://www.grist.org/comments/soapbox/2006/12/08/philpott/\">\u003cstrong>Grist\u003c/strong>\u003c/a> gathered three experts to offer their views on the biodiesel controversy: Ana Unruh Cohen, director of environmental policy at the Center for American Progress; David Morris of the Institute for Local Reliance; and Number One Biodiesel Skeptic, David Pimentel, professor emeritus of entomology at Cornell University.\u003c/p>\n\u003cp>• Here's the \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2007/11/20/MNQ1TFM7U.DTL\">\u003cstrong>recent story in SFGate\u003c/strong>\u003c/a> describing the Public Utilities Commission's launch of the program. In addition to General Manager Susan Leal's colorful descriptions of the problem of fats in the sewer system (\"It's sort of like a heart attack in our sewers,\" Leal said. \"It's like a blocked artery.\") there's blood-pressure-raising reading in the comments section that illustrates much of the confusion and polarization around biodiesel.\u003c/p>\n\u003cp>• The crew of the Unifried Bus have put together a friendly, informative website about how they outfitted their engines for oil. In addition to photos that clearly convey the \"Julia Butterfly-Burning Man\" aesthetic of their approach, there's a \u003ca href=\"http://www.veggiebus.com/emissions.html\">\u003cstrong>plain language comparison\u003c/strong>\u003c/a> of Biodiesel Emissions compared to Other Fuels Fuel Types that takes into consideration the entire fuel cycle, or a \"well-to-wheel\" analysis. They also offer \u003ca href=\"http://www.veggiebus.com/tips.htm\">\u003cstrong>tips for other biodiesel drivers\u003c/strong>\u003c/a> from their own experiences.\u003c/p>\n\u003cp>• For a view from the industry itself, here is an explanation from the official site of the \u003ca href=\"http://www.biodiesel.org/resources/biodiesel_basics/\">\u003cstrong>National Biodiesel Board\u003c/strong>\u003c/a>. Their membership includes state, national and international feedstock and feedstock processor organizations, biodiesel suppliers, fuel marketers and distributors, and technology providers.\u003c/p>\n\u003cp>• And, finally, for the hard-core, here is the 118-page \u003ca href=\"http://www.epa.gov/OMS/models/analysis/biodsl/p02001.pdf\">\u003cstrong>Comprehensive Analysis of Biodiesel Impacts on Exhaust Emissions (Draft Technical Report)\u003c/strong>\u003c/a> that was conducted at Harvard with Ford Motors as part of the EPA's \u003ca href=\"http://www.epa.gov/OMS/models/biodsl.htm\">\u003cstrong>Biodiesel Emissions Analysis Program\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>And you thought \u003c/i>your \u003ci>arteries were clogged.\u003c/i>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A program launched this past month by San Francisco's Public Utilities Commission, SFGreasecycle, will attempt to alleviate the headache of FOG disposal while linking to Gavin Newsom's mandate to use 20% biodiesel in all city vehicles by the end of the year. There are still a few weeks for us to reach our goal.\u003c/p>\n\u003cp>Around the world, the dumping of FOG into sewer systems has become a serious problem. New landfill regulations prohibiting the burying of liquid fats and municipal directives on hazardous waste, animal by-products and waste oils make FOG disposal increasingly complex and expensive for restaurants and catering companies (not to mention the much larger amounts from abattoirs and food processing plants). An entire industry has risen up to separate, collect, store, treat, transport, buy, sell and dispose of FOG. The next time you wonder how pet food gets its calories and flavors, well, just remember the deliciousness of french fries and potato chips.\u003c/p>\n\u003cp>SFGreasecycle hopes, through education and incentives (like free pick-up) to reduce the amount of FOG flowing into the city's pipes. Reusing it as fuel for its fleet of municipal vehicles is another excellent benefit. Will it cut down on emissions? Well...that depends....\u003c/p>\n\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/FOG_car.jpg\">\u003cbr>\u003ci>Grease Goddesses' hatchback.\u003c/i>\u003c/p>\n\u003cp>Bumper stickers aside, the heated debate about whether the use of biodiesel results in a positive impact or a negative one overall confuses most of us. There's an abundance of mind-numbing technical reports, polarized rhetoric and big-business greenwashing. Much of it comes down to what you measure and how. Another point of argument occurs between those who believe any minimization of petroleum helps slow our current self-destructive spiral and those who, reminding us that gas motors still equal emissions, believe bikes and solar panels are the better answer.\u003c/p>\n\u003cp>To help you sort out the issues and how they relate to your cooking and eating and driving pleasures, visit these websites:\u003c/p>\n\u003cp>• Learn more about the \u003ca href=\"http://www.sfgreasecycle.org/\">\u003cstrong>SFGreasecycle program\u003c/strong>\u003c/a>, including a participating restaurant list, FOG facts, before and after photos of fat-clogged sewers, and lots of links to sites on climate change, biodiesel facts and supporting organizations. The sound effects of the homepage alone are worth a click. My favorite, though, is the \u003ca href=\"http://www.sfgreasecycle.org/images/FOG_Map.pdf\">\u003cstrong>FOG map\u003c/strong>\u003c/a>, showing hotspots in San Francisco where food-service establishments caused the most \"multiple grease blockages\" over the last two years. (But please, enough with the un-readable, un-typeable web-o-matic compound names!)\u003c/p>\n\u003cp>• From the Texas Commission on Environmental Quality comes a \u003ca href=\"http://www.tceq.state.tx.us/assistance/P2Recycle/fog/home_fog.html\">\u003cstrong>useful list of ways to reduce FOG\u003c/strong>\u003c/a> in your own home or apartment.\u003c/p>\n\u003cp>• Scott Gregory, who combines his work from atmospheric science and engineering, offers an admirable summary of diesel history, climate impact and one of the EPA's studies on biodiesel emissions. \u003ca href=\"http://catfish.colorado.edu/~gregorys/BiodieselEmissions2.html#rudy\">\u003cstrong>His website\u003c/strong>\u003c/a> offers my two favorite sentences in all my reading on the issue: 1) Inventor Rudolf Diesel's warning, circa 1911, that \"The use of vegetable oils for engine fuels may seem insignificant today. But such oils may become in course of time as important as petroleum and the coal tar products of the present time,\" and 2) Gregory's own pithy conclusion, \"There are good reasons to use biodiesel, but emissions improvement is not the most compelling argument. I prefer the 'thumb your nose' at the oil industry argument.\"\u003c/p>\n\u003cp>• The environmental journalists at Seattle-based \u003ca href=\"http://www.grist.org/comments/soapbox/2006/12/08/philpott/\">\u003cstrong>Grist\u003c/strong>\u003c/a> gathered three experts to offer their views on the biodiesel controversy: Ana Unruh Cohen, director of environmental policy at the Center for American Progress; David Morris of the Institute for Local Reliance; and Number One Biodiesel Skeptic, David Pimentel, professor emeritus of entomology at Cornell University.\u003c/p>\n\u003cp>• Here's the \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2007/11/20/MNQ1TFM7U.DTL\">\u003cstrong>recent story in SFGate\u003c/strong>\u003c/a> describing the Public Utilities Commission's launch of the program. In addition to General Manager Susan Leal's colorful descriptions of the problem of fats in the sewer system (\"It's sort of like a heart attack in our sewers,\" Leal said. \"It's like a blocked artery.\") there's blood-pressure-raising reading in the comments section that illustrates much of the confusion and polarization around biodiesel.\u003c/p>\n\u003cp>• The crew of the Unifried Bus have put together a friendly, informative website about how they outfitted their engines for oil. In addition to photos that clearly convey the \"Julia Butterfly-Burning Man\" aesthetic of their approach, there's a \u003ca href=\"http://www.veggiebus.com/emissions.html\">\u003cstrong>plain language comparison\u003c/strong>\u003c/a> of Biodiesel Emissions compared to Other Fuels Fuel Types that takes into consideration the entire fuel cycle, or a \"well-to-wheel\" analysis. They also offer \u003ca href=\"http://www.veggiebus.com/tips.htm\">\u003cstrong>tips for other biodiesel drivers\u003c/strong>\u003c/a> from their own experiences.\u003c/p>\n\u003cp>• For a view from the industry itself, here is an explanation from the official site of the \u003ca href=\"http://www.biodiesel.org/resources/biodiesel_basics/\">\u003cstrong>National Biodiesel Board\u003c/strong>\u003c/a>. Their membership includes state, national and international feedstock and feedstock processor organizations, biodiesel suppliers, fuel marketers and distributors, and technology providers.\u003c/p>\n\u003cp>• And, finally, for the hard-core, here is the 118-page \u003ca href=\"http://www.epa.gov/OMS/models/analysis/biodsl/p02001.pdf\">\u003cstrong>Comprehensive Analysis of Biodiesel Impacts on Exhaust Emissions (Draft Technical Report)\u003c/strong>\u003c/a> that was conducted at Harvard with Ford Motors as part of the EPA's \u003ca href=\"http://www.epa.gov/OMS/models/biodsl.htm\">\u003cstrong>Biodiesel Emissions Analysis Program\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg>\u003cbr>\u003ci>And you thought \u003c/i>your \u003ci>arteries were clogged.\u003c/i>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>When an old friend from high school picked me up yesterday in her sparkling rental car, we were still trying to decide between taking in a museum or heading toward some fun shops. And when she finally nixed an afternoon of art and culture, I was more than happy to direct her to one of my favorites, \u003ca href=\"http://www.flight001.com/store/index.htm\">\u003cstrong>Flight 001\u003c/strong>\u003c/a> on Hayes. \u003c/p>\n\u003cp>While she lost herself among their beautiful bags, a smaller but equally enticing travel gadget section kept me busy \"researching.\" Some things weren't worth the box they came in -- a portable pasta drainer?! -- but one item caught my eye. Collapsible chopsticks.\u003c/p>\n\u003cp>Over the years, I've tried my share of portable, reusable chopsticks. My solid metal ones from Korea, engraved with gorgeous birds and encased in silk, are too heavy, too fancy and too difficult to use (note to self: thin metal sticks + noodle soup = stained shirt). All those cute, little plastic ones from Japan aren't any easier to use and don't collapse. On the other hand, my lovely white ones obtained from that cult in Macau are simply a pain in the ass to assemble. \u003c/p>\n\u003cp>So, I was intrigued by the petite size and grown-up look of \u003ca href=\"http://www.flight001.com/store/search.htm?itemid=1830&s=chopstick&page=1\">\u003cstrong>this set\u003c/strong>\u003c/a> from the folks at Kikkerland (who brought us Moleskine notebooks and Pieter Woudt's space-bending Spy Clock). These are my favorite travel chopsticks right now for their elegance, lightness of weight, ease of use while actually eating and relatively low price ($12). The plastic case is slim enough to slip into the smallest pocket and offers a protective covering in case you aren't able to wash your chopsticks until later. I highly recommend a pair of your own, especially if you travel frequently in Asia or if you're trying to cut back on your use of disposable wooden chopsticks here at home.\u003c/p>\n\u003cp>For those who'd like to more about \u003ci>waribashi\u003c/i>, those disposable chopsticks invented and much loved by the Japanese, here are some quick facts and interesting links exploring the business, art and environmental impact of the ubiquitous, not-so-innocuous little sticks:\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>• \u003ca href=\"http://www.well.com/user/indigo/donna/waribashi/\">\u003cstrong>The Waribashi Project\u003c/strong>\u003c/a> is a collaboration between Berkeley artist Donna Ozawa of Berkeley and the Japanese Community & Cultural Center of Northern California. Collecting and washing discarded chopsticks, Ozawa has created art installations in both Japan and California. For one piece, she gathered 15,000 pairs of chopsticks from 11 noodle shops over a period of 12 days.\u003c/p>\n\u003cp>• The Green Chopsticks Project's \u003ca href=\"http://homepage.mac.com/mstrauch/greenchopsticks/read01main.html#top\">\u003cstrong>reading room\u003c/strong>\u003c/a> includes a few basic articles. It's a simple website but a decent start for someone just beginning to explore the issue.\u003c/p>\n\u003cp>• China, the major producer of waribashi, exports the equivalent of 25 million trees annually so that we can slurp noodles conveniently and swallow sushi hygienically. While bamboo makes up a small number of high-end disposable chopsticks (the bigger, longer ones) most of the break-apart versions come from birch, aspen or poplar trees. Since 2001, universities and entire cities in China have increasingly \u003ca href=\"http://forests.org/archive/asia/shbanson.htm\">\u003cstrong>banned the use of disposable chopsticks\u003c/strong>\u003c/a>. Demand from abroad, however, continues to grow. Last spring, in an effort to slow the deforestation of its country, Beijing imposed a \u003ca href=\"http://money.cnn.com/magazines/fortune/fortune_archive/2006/06/26/8380019/index.htm\">\u003cstrong>5% tax\u003c/strong>\u003c/a> on the handy little chopsticks. Japanese businesses, ever adaptive, are now looking to Vietnam and Indonesia for new sources of wood. \u003c/p>\n\u003cp>• Voice of America takes a \u003ca href=\"http://www.voanews.com/english/archive/2006-07/2006-07-31-voa13.cfm?CFID=69985485&CFTOKEN=18117843\">\u003cstrong>softer view \u003c/strong>\u003c/a>of the controversy. \u003c/p>\n\u003cp>• \u003ca href=\"http://www.pingmag.jp/2006/07/10/portable-chopstick-designs/\">\u003cstrong>Ping Mag\u003c/strong>\u003c/a>, an online design magazine based in Tokyo, has an entry on chopsticks with lots of fun photos. \u003ca href=\"http://www.notcot.com/archives/2007/07/6_travel_chopst.php\">\u003cstrong>NotCot\u003c/strong>\u003c/a> has a great blog entry specifically covering modern versions of portable chopsticks.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>• Kim Moser's color-coded \u003ca href=\"http://www.kmoser.com/chopsticks/\">\u003cstrong>collection of waribashi wrappers\u003c/strong>\u003c/a> offers an aesthetic appreciation for the art of the disposable.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When an old friend from high school picked me up yesterday in her sparkling rental car, we were still trying to decide between taking in a museum or heading toward some fun shops. And when she finally nixed an afternoon of art and culture, I was more than happy to direct her to one of my favorites, \u003ca href=\"http://www.flight001.com/store/index.htm\">\u003cstrong>Flight 001\u003c/strong>\u003c/a> on Hayes. \u003c/p>\n\u003cp>While she lost herself among their beautiful bags, a smaller but equally enticing travel gadget section kept me busy \"researching.\" Some things weren't worth the box they came in -- a portable pasta drainer?! -- but one item caught my eye. Collapsible chopsticks.\u003c/p>\n\u003cp>Over the years, I've tried my share of portable, reusable chopsticks. My solid metal ones from Korea, engraved with gorgeous birds and encased in silk, are too heavy, too fancy and too difficult to use (note to self: thin metal sticks + noodle soup = stained shirt). All those cute, little plastic ones from Japan aren't any easier to use and don't collapse. On the other hand, my lovely white ones obtained from that cult in Macau are simply a pain in the ass to assemble. \u003c/p>\n\u003cp>So, I was intrigued by the petite size and grown-up look of \u003ca href=\"http://www.flight001.com/store/search.htm?itemid=1830&s=chopstick&page=1\">\u003cstrong>this set\u003c/strong>\u003c/a> from the folks at Kikkerland (who brought us Moleskine notebooks and Pieter Woudt's space-bending Spy Clock). These are my favorite travel chopsticks right now for their elegance, lightness of weight, ease of use while actually eating and relatively low price ($12). The plastic case is slim enough to slip into the smallest pocket and offers a protective covering in case you aren't able to wash your chopsticks until later. I highly recommend a pair of your own, especially if you travel frequently in Asia or if you're trying to cut back on your use of disposable wooden chopsticks here at home.\u003c/p>\n\u003cp>For those who'd like to more about \u003ci>waribashi\u003c/i>, those disposable chopsticks invented and much loved by the Japanese, here are some quick facts and interesting links exploring the business, art and environmental impact of the ubiquitous, not-so-innocuous little sticks:\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.well.com/user/indigo/donna/waribashi/\">\u003cstrong>The Waribashi Project\u003c/strong>\u003c/a> is a collaboration between Berkeley artist Donna Ozawa of Berkeley and the Japanese Community & Cultural Center of Northern California. Collecting and washing discarded chopsticks, Ozawa has created art installations in both Japan and California. For one piece, she gathered 15,000 pairs of chopsticks from 11 noodle shops over a period of 12 days.\u003c/p>\n\u003cp>• The Green Chopsticks Project's \u003ca href=\"http://homepage.mac.com/mstrauch/greenchopsticks/read01main.html#top\">\u003cstrong>reading room\u003c/strong>\u003c/a> includes a few basic articles. It's a simple website but a decent start for someone just beginning to explore the issue.\u003c/p>\n\u003cp>• China, the major producer of waribashi, exports the equivalent of 25 million trees annually so that we can slurp noodles conveniently and swallow sushi hygienically. While bamboo makes up a small number of high-end disposable chopsticks (the bigger, longer ones) most of the break-apart versions come from birch, aspen or poplar trees. Since 2001, universities and entire cities in China have increasingly \u003ca href=\"http://forests.org/archive/asia/shbanson.htm\">\u003cstrong>banned the use of disposable chopsticks\u003c/strong>\u003c/a>. Demand from abroad, however, continues to grow. Last spring, in an effort to slow the deforestation of its country, Beijing imposed a \u003ca href=\"http://money.cnn.com/magazines/fortune/fortune_archive/2006/06/26/8380019/index.htm\">\u003cstrong>5% tax\u003c/strong>\u003c/a> on the handy little chopsticks. Japanese businesses, ever adaptive, are now looking to Vietnam and Indonesia for new sources of wood. \u003c/p>\n\u003cp>• Voice of America takes a \u003ca href=\"http://www.voanews.com/english/archive/2006-07/2006-07-31-voa13.cfm?CFID=69985485&CFTOKEN=18117843\">\u003cstrong>softer view \u003c/strong>\u003c/a>of the controversy. \u003c/p>\n\u003cp>• \u003ca href=\"http://www.pingmag.jp/2006/07/10/portable-chopstick-designs/\">\u003cstrong>Ping Mag\u003c/strong>\u003c/a>, an online design magazine based in Tokyo, has an entry on chopsticks with lots of fun photos. \u003ca href=\"http://www.notcot.com/archives/2007/07/6_travel_chopst.php\">\u003cstrong>NotCot\u003c/strong>\u003c/a> has a great blog entry specifically covering modern versions of portable chopsticks.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>• Kim Moser's color-coded \u003ca href=\"http://www.kmoser.com/chopsticks/\">\u003cstrong>collection of waribashi wrappers\u003c/strong>\u003c/a> offers an aesthetic appreciation for the art of the disposable.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>I have a radical idea. It's edgy. Cutting edge, perhaps. Or you could say I've fallen off the edge.\u003c/p>\n\u003cp>Being in the restaurant business means every one I know wants to tell me their latest eating-out stories. They want my ear, they want to run something by me. They whisper me close and want to find out the dirt I might know about so and so. \"So,\" they start by leaning in and looking furtively around, \"What was it like working for X?!\"\u003c/p>\n\u003cp>But mostly, people want to tell me about how much the service sucked at their latest eating-out experience. Customers pull me aside, friends and strangers alike, and tell me about a faux pas they witnessed, or experienced.\u003c/p>\n\u003cp>Because I wear a double-breasted button up white coat for most of the hours during a given day or week, I am now The Expert On All Aspects Of The Restaurant Industry. I'm supposed to offer advice, help, insight, compassion, dishing fuel and maybe I'm even supposed to solve the state of the service industry in North America restaurants.\u003c/p>\n\u003cp>But what I've come to is something I've felt and known for some time now: being a waiter is one of the hardest positions in a restaurant. It's neck-in-neck with washing dishes. Before my fellow whites clad brethren walk away and label me a traitor, pick up and deftly pocket stones a la Shirley Jackson-style, let me clarify.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A waiter is the liaison between kitchen and diner. She/ he must intuit the tone of a kitchen, its cooks and what moods Chef is in. He/ she answers to a myriad of managers (hopefully, although I've worked in some restaurants that have no one in charge on the floor), needs to be on the good side of who's hosting (oftentimes this can be an alliance worth more money than either one would care to admit or have anyone know) hungry and impatient diners, and on top of it all, waiters must have multi-tasking skills far outweighing those of a juggling, elephant- training, acrobat.\u003c/p>\n\u003cp>At the end of their shift, if they're not shifty, waitstaff \"tip out\" bussers, bartenders, hosts, and (sometimes) dishwashers. And still, to this day, some diners don't have enough math skills to figure out percentages translating into the only language which waiters speak fluently: money.\u003c/p>\n\u003cp>A few years ago, well-spoken \u003ca href=\"http://www.nytimes.com/2006/01/25/dining/25note.html?pagewanted=all\">NY Times restaurant critic Frank Bruni went under-ground and became a waiter\u003c/a> just to see how hard it was. \"... I traded places and swapped perspectives, a critic joining the criticized, to get a taste of what servers go through and what we put them through, of how they see and survive us.\"\u003c/p>\n\u003cp>\"How they \u003ca href=\"http://knifesedge.typepad.com/knifes_edgerestaurant_ran/2007/11/nuts-bolts.html\">survive us\u003c/a>.\"\u003c/p>\n\u003cp>An apt line. Which brings me to my radical idea.\u003c/p>\n\u003cp>Many say that the only way to end America's wars in the Middle East would be to have a mandatory draft. If everyone could feel how war presses down on us all, then maybe we would be a little less clueless and apathetic.\u003cbr>My radical idea is this: I say we should have a mandatory service industry draft. I am the first to admit what a terrible waiter I make. I worked for over a decade behind a counter, tried on being a waiter once or twice, and now, although my position is called Chef, I cater to the needs of people I may never meet face to face. I am their servant, so to speak.\u003c/p>\n\u003cp>I'm in the \u003ca href=\"http://eggbeater.typepad.com/shuna/2007/10/opening-a-res-3.html\">pleasure\u003c/a> business. In the business of pleasuring people.\u003c/p>\n\u003cp>And when you've catered to stranger's needs, not because it was fun, but because it was paying your way in the world, your compassion gear shifts and fires on a denser oil, through a different, more varied, set of pistons. Your ability to assess the whole situation, not merely your own, changes. When you wait on people all day who treat you like a servant, like you're stupid for the mere fact of creating their double-decaf-single-shot-soy-mocha latte with extra foam or bagging your croissant or pointing you in the direction of the clear, waterproof band-aids, you tend to become a different customer when it's you looking for the newest gadget at Sur La Table or bagging onions at the farmers' market or ordering your sweater over the phone.\u003c/p>\n\u003cp>In the United States we don't treat front of house staff like professionals. We assume they're writers and musicians and actors or students saving money for the other thing they'd rather be doing. Diners and restaurant management staff treat them like this, so it would make sense that most waiters do not treat themselves like professionals. If the circle turned in a different direction, imagine what kind of service you'd have!\u003c/p>\n\u003cp>My inner cook folds her arms angrily and pouts. \"Why are you standing up for them? Look how much money they make!\" Yes, you'd think a person who takes home 15-30%, working in a business that makes, overall, \u003ca href=\"http://www.sanfranmag.com/archives/view_story/1713/\">at the end of all that's said and done, about 3-5%\u003c/a>, selling a product made by persons earning one third to one tenth (yes, this is not an exaggeration) what said staff will take home in a year, might want to work a little harder, for you, the diner, and me, the kitchen manager and food creator, but...\u003c/p>\n\u003cp>maybe we will all remain complacent, lazy and apathetic until our name is called in the: \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Mandatory Service Industry Draft.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I have a radical idea. It's edgy. Cutting edge, perhaps. Or you could say I've fallen off the edge.\u003c/p>\n\u003cp>Being in the restaurant business means every one I know wants to tell me their latest eating-out stories. They want my ear, they want to run something by me. They whisper me close and want to find out the dirt I might know about so and so. \"So,\" they start by leaning in and looking furtively around, \"What was it like working for X?!\"\u003c/p>\n\u003cp>But mostly, people want to tell me about how much the service sucked at their latest eating-out experience. Customers pull me aside, friends and strangers alike, and tell me about a faux pas they witnessed, or experienced.\u003c/p>\n\u003cp>Because I wear a double-breasted button up white coat for most of the hours during a given day or week, I am now The Expert On All Aspects Of The Restaurant Industry. I'm supposed to offer advice, help, insight, compassion, dishing fuel and maybe I'm even supposed to solve the state of the service industry in North America restaurants.\u003c/p>\n\u003cp>But what I've come to is something I've felt and known for some time now: being a waiter is one of the hardest positions in a restaurant. It's neck-in-neck with washing dishes. Before my fellow whites clad brethren walk away and label me a traitor, pick up and deftly pocket stones a la Shirley Jackson-style, let me clarify.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A waiter is the liaison between kitchen and diner. She/ he must intuit the tone of a kitchen, its cooks and what moods Chef is in. He/ she answers to a myriad of managers (hopefully, although I've worked in some restaurants that have no one in charge on the floor), needs to be on the good side of who's hosting (oftentimes this can be an alliance worth more money than either one would care to admit or have anyone know) hungry and impatient diners, and on top of it all, waiters must have multi-tasking skills far outweighing those of a juggling, elephant- training, acrobat.\u003c/p>\n\u003cp>At the end of their shift, if they're not shifty, waitstaff \"tip out\" bussers, bartenders, hosts, and (sometimes) dishwashers. And still, to this day, some diners don't have enough math skills to figure out percentages translating into the only language which waiters speak fluently: money.\u003c/p>\n\u003cp>A few years ago, well-spoken \u003ca href=\"http://www.nytimes.com/2006/01/25/dining/25note.html?pagewanted=all\">NY Times restaurant critic Frank Bruni went under-ground and became a waiter\u003c/a> just to see how hard it was. \"... I traded places and swapped perspectives, a critic joining the criticized, to get a taste of what servers go through and what we put them through, of how they see and survive us.\"\u003c/p>\n\u003cp>\"How they \u003ca href=\"http://knifesedge.typepad.com/knifes_edgerestaurant_ran/2007/11/nuts-bolts.html\">survive us\u003c/a>.\"\u003c/p>\n\u003cp>An apt line. Which brings me to my radical idea.\u003c/p>\n\u003cp>Many say that the only way to end America's wars in the Middle East would be to have a mandatory draft. If everyone could feel how war presses down on us all, then maybe we would be a little less clueless and apathetic.\u003cbr>My radical idea is this: I say we should have a mandatory service industry draft. I am the first to admit what a terrible waiter I make. I worked for over a decade behind a counter, tried on being a waiter once or twice, and now, although my position is called Chef, I cater to the needs of people I may never meet face to face. I am their servant, so to speak.\u003c/p>\n\u003cp>I'm in the \u003ca href=\"http://eggbeater.typepad.com/shuna/2007/10/opening-a-res-3.html\">pleasure\u003c/a> business. In the business of pleasuring people.\u003c/p>\n\u003cp>And when you've catered to stranger's needs, not because it was fun, but because it was paying your way in the world, your compassion gear shifts and fires on a denser oil, through a different, more varied, set of pistons. Your ability to assess the whole situation, not merely your own, changes. When you wait on people all day who treat you like a servant, like you're stupid for the mere fact of creating their double-decaf-single-shot-soy-mocha latte with extra foam or bagging your croissant or pointing you in the direction of the clear, waterproof band-aids, you tend to become a different customer when it's you looking for the newest gadget at Sur La Table or bagging onions at the farmers' market or ordering your sweater over the phone.\u003c/p>\n\u003cp>In the United States we don't treat front of house staff like professionals. We assume they're writers and musicians and actors or students saving money for the other thing they'd rather be doing. Diners and restaurant management staff treat them like this, so it would make sense that most waiters do not treat themselves like professionals. If the circle turned in a different direction, imagine what kind of service you'd have!\u003c/p>\n\u003cp>My inner cook folds her arms angrily and pouts. \"Why are you standing up for them? Look how much money they make!\" Yes, you'd think a person who takes home 15-30%, working in a business that makes, overall, \u003ca href=\"http://www.sanfranmag.com/archives/view_story/1713/\">at the end of all that's said and done, about 3-5%\u003c/a>, selling a product made by persons earning one third to one tenth (yes, this is not an exaggeration) what said staff will take home in a year, might want to work a little harder, for you, the diner, and me, the kitchen manager and food creator, but...\u003c/p>\n\u003cp>maybe we will all remain complacent, lazy and apathetic until our name is called in the: \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Mandatory Service Industry Draft.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/ravioli-783834.jpg\" border=\"0\" alt=\"\">\u003cbr>In the James Beard award-winning book \u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0393326276/cookingwitham-20\">A Thousand Years Over A Hot Stove\u003c/a>\u003c/b>, Laura Schenone told the stories of American women, primarily through food and recipes. Her latest book is a more personal memoir, \u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0393061469/cookingwitham-20\">The Lost Ravioli Recipes of Hoboken\u003c/a>\u003c/b> A Search for Food and Family.\u003c/p>\n\u003cp>I haven't read the whole book yet, but I can tell you that in addition to the recipes and stories about ravioli there are also stories about family, cooking, mystery, romance, Italy, ghosts and much more... \u003c/p>\n\u003cp>Book Passage is hosting a dinner with Laura Schenone where you'll enjoy a feast of ravioli and other Ligurian specialities at Farina Focaccaia Restaurant. \u003c/p>\n\u003cp>\u003cstrong>Sunday November 11th at 5:00 pm\u003cbr>Farina Restaurant\u003cbr>3560 18th St \u003cbr>San Francisco\u003c/strong>\u003c/p>\n\u003cp>Chef Paulo Laboa will demonstrate how to make ravioli in the Ligurian style and Laura will share stories and probably a few cooking tips. The menu sounds perfect for ravioli-lovers!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>APERTIVO\u003c/strong>\u003cbr>Assortimento di focacce Liguri\u003cbr>assortment of Ligurian focaccia with stracchino cheese, with cherry tomato\u003c/p>\n\u003cp>served with a glass of Vermentino\u003c/p>\n\u003cp>\u003cstrong>PRIMO PIATTO\u003c/strong>\u003cbr>Ravioli alla genovese con tocco\u003cbr>Hand made ravioli filled with veal served with Genovese meat sauce\u003c/p>\n\u003cp>Ravioli di carciofi alla maggiorana\u003cbr>Hand made ravioli filled with artichoke served in a marjoram sauce\u003c/p>\n\u003cp>Ravioli di zucca al burro e salvia\u003cbr>Hand made ravioli filled with pumpkin served in a sage and butter sauce\u003c/p>\n\u003cp>Misticanza di campo con scaglie di pecorino\u003cbr>Red bib and little gem salad with shaved pecorino cheese and balsamic vinegar\u003c/p>\n\u003cp>\u003cstrong>DOLCE\u003c/strong>\u003cbr>Raviolo dolce alla Ligure\u003cbr>House made sweet ravioli with ricotta cheese\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>$105/person or $180/couple\u003cbr>(includes wine, tax, gratuity and an autographed copy of The Lost Ravioli Recipes of Hoboken) \u003ca href=\"http://www.bookpassage.com/event_detailed.php?id=1176\">\u003cstrong>Reserve tickets\u003c/strong>\u003c/a>.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/uploaded_images/ravioli-783834.jpg\" border=\"0\" alt=\"\">\u003cbr>In the James Beard award-winning book \u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0393326276/cookingwitham-20\">A Thousand Years Over A Hot Stove\u003c/a>\u003c/b>, Laura Schenone told the stories of American women, primarily through food and recipes. Her latest book is a more personal memoir, \u003cb>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0393061469/cookingwitham-20\">The Lost Ravioli Recipes of Hoboken\u003c/a>\u003c/b> A Search for Food and Family.\u003c/p>\n\u003cp>I haven't read the whole book yet, but I can tell you that in addition to the recipes and stories about ravioli there are also stories about family, cooking, mystery, romance, Italy, ghosts and much more... \u003c/p>\n\u003cp>Book Passage is hosting a dinner with Laura Schenone where you'll enjoy a feast of ravioli and other Ligurian specialities at Farina Focaccaia Restaurant. \u003c/p>\n\u003cp>\u003cstrong>Sunday November 11th at 5:00 pm\u003cbr>Farina Restaurant\u003cbr>3560 18th St \u003cbr>San Francisco\u003c/strong>\u003c/p>\n\u003cp>Chef Paulo Laboa will demonstrate how to make ravioli in the Ligurian style and Laura will share stories and probably a few cooking tips. The menu sounds perfect for ravioli-lovers!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>APERTIVO\u003c/strong>\u003cbr>Assortimento di focacce Liguri\u003cbr>assortment of Ligurian focaccia with stracchino cheese, with cherry tomato\u003c/p>\n\u003cp>served with a glass of Vermentino\u003c/p>\n\u003cp>\u003cstrong>PRIMO PIATTO\u003c/strong>\u003cbr>Ravioli alla genovese con tocco\u003cbr>Hand made ravioli filled with veal served with Genovese meat sauce\u003c/p>\n\u003cp>Ravioli di carciofi alla maggiorana\u003cbr>Hand made ravioli filled with artichoke served in a marjoram sauce\u003c/p>\n\u003cp>Ravioli di zucca al burro e salvia\u003cbr>Hand made ravioli filled with pumpkin served in a sage and butter sauce\u003c/p>\n\u003cp>Misticanza di campo con scaglie di pecorino\u003cbr>Red bib and little gem salad with shaved pecorino cheese and balsamic vinegar\u003c/p>\n\u003cp>\u003cstrong>DOLCE\u003c/strong>\u003cbr>Raviolo dolce alla Ligure\u003cbr>House made sweet ravioli with ricotta cheese\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>$105/person or $180/couple\u003cbr>(includes wine, tax, gratuity and an autographed copy of The Lost Ravioli Recipes of Hoboken) \u003ca href=\"http://www.bookpassage.com/event_detailed.php?id=1176\">\u003cstrong>Reserve tickets\u003c/strong>\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>The most important meal of the day is too often ignored, lost amidst the grooming and rushing, a mere afterthought to caffeine. It takes hungry, curious children to remind us to slow down (acorn pancakes!) or friends visiting from afar to convince us to unearth our skillets.\u003c/p>\n\u003cp>As someone who grew up slurping big bowls of soup before heading off to school, I still haven't learned how to enjoy cold cereal or dry toast. Give me some leftover rice and a runny fried egg, though, and I'm ready for anything that Monday wants to throw at me. \u003c/p>\n\u003cp>You'd think that in the Bay Area, we'd be able to find breakfasts from around the world more easily: a plate of Turkish cheese and olives with some sourdough bread, spoonfuls of soft pongal or tender idli, even a bowl of pho or mohinga before 11 am. I imagine, though, that in the quiet of our kitchens, on all sides of the Bay, folks are preparing breakfast far outside the confines of frosted flakes. It's our most private meal, the one most dependent on comfort, habit and home.\u003c/p>\n\u003cp>The Irish and Filipinos, hearty eaters, have no problems sharing their breakfasts with a paying public. Nor do the Chinese, whether you're in the mood for a soothing bowl of jook or a parade of dim sum.\u003c/p>\n\u003cp>To get you thinking about morning meals....\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Jon Huck's \u003ca href=\"http://jonhuck.com/breakfast/index.htm\">\u003cstrong>photographic study of breakfast\u003c/strong>\u003c/a> is elegant and inspirational (via \u003ca href=\"http://www.misterstarfish.typepad.com/\">\u003cstrong>Mister Starfish\u003c/strong>\u003c/a>).\u003c/p>\n\u003cp>And for a quick tour around the world, you can taste...\u003c/p>\n\u003cp>\u003cstrong>BLACK PUDDING\u003c/strong>\u003c/p>\n\u003cp>Not for the faint of heart, \u003ca href=\"http://www.foodireland.com/recipes/Breakfast/irishbreakfast.htm\">\u003cstrong>a traditional Irish breakfast\u003c/strong>\u003c/a> covers all the important categories of meat: sausage, bacon and egg. Don't forget the Batchelors beans, a tomato, and both black and white pudding. Brew lots of strong Irish tea to wash it all down.\u003c/p>\n\u003cp>\u003cstrong>Durty Nelly's\u003c/strong>\u003cbr>2328 Irving Street\u003cbr>San Francisco, CA 94122\u003cbr>(415) 664-2555\u003c/p>\n\u003cp>\u003cstrong>Blarney Stone\u003c/strong>\u003cbr>5625 Geary Blvd\u003cbr>San Francisco, CA, 94121\u003cbr>(415) 386-9914\u003c/p>\n\u003cp>\u003cstrong>GARLIC FRIED RICE\u003c/strong>\u003c/p>\n\u003cp>Although the range of \u003ca href=\"http://80breakfasts.blogspot.com/2006/03/lasang-pinoy-7-gising-na-almusal-round.html\">\u003cstrong>Pinoy breakfast\u003c/strong>\u003c/a> is impressive, the default in Daly City has long been a mound of fried garlic-flecked rice served alongside Spanish-style longaniza sausage and a generous pile of sweet \u003ca href=\"http://www.marketmanila.com/archives/tocino-cured-pork\">\u003cstrong>tocino\u003c/strong>\u003c/a>, Southeast Asia's answer to bacon. Like the Irish, Filipinos like to round out their meal with a fried egg and a bright spot of tomato.\u003c/p>\n\u003cp>\u003cstrong>RSM Oriental Food Mart\u003c/strong>\u003cbr>1500 Sycamore Ave\u003cbr>Hercules, CA 94547\u003c/p>\n\u003cp>\u003cstrong>Sinugba\u003c/strong>\u003cbr>2055 Gellert Blvd, #5\u003cbr>Daly City, CA 94015\u003cbr>(650) 878-3591\u003c/p>\n\u003cp>\u003cstrong>Mercury Appetizer Bar\u003c/strong>\u003cbr>1434 Lombard Street\u003cbr>San Francisco, CA 94123\u003cbr>(415) 922-1434\u003c/p>\n\u003cp>\u003cstrong>JOOK\u003c/strong>\u003c/p>\n\u003cp>Hot and filling, easy to make and even easier to eat, this soup appears in pretty much every Asian country. Even its translation has nuances of flavor: congee, cream of rice soup, rice porridge, rice gruel. It's an innocent base upon which anything can be built. My own favorites are thinly slices of fish and freshly shucked clams. My husband's family serves it with pickles. My mom makes it with duck bones, while every year, during the last week of November, there's a flood of turkey versions across the country. Fortunately, jook restaurants abound, and their menus are long. Be sure to order a plate of \u003ca href=\"http://www.ebeijing.gov.cn/Tour/Cuisine/CFood/t158750.htm\">\u003cstrong>you tiao\u003c/strong>\u003c/a> \"fried ghosts\" crullers on the side.\u003c/p>\n\u003cp>\u003cstrong>Gum Kuo Restaurant\u003c/strong>\u003cbr>388 9th St\u003cbr>Oakland, CA 94607\u003cbr>(510) 268-1288\u003c/p>\n\u003cp>\u003cstrong>Hing Lung\u003c/strong>\u003cbr>674 Broadway\u003cbr>San Francisco, CA 94133\u003cbr>(415) 398-8838\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Joy Luck Place\u003c/strong>\u003cbr>88 E 4th Ave\u003cbr>San Mateo, CA 94401\u003cbr>(650) 343-6988\u003c/p>\n\n",
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"content": "\u003cp>Some people might be growing tired of small bite menus. But when food is really good, a small bite is all you need. In fact, sometimes a small bite is so good, you find yourself daydreaming about it, days, weeks, even a month later. Here are some of the objects of my affection. Little somethings that were so perfectly executed that I can't get them out of my mind.\u003c/p>\n\u003cp>First up, chic lounge \u003ca href=\"http://www.otissf.com/\">\u003cstrong>Otis\u003c/strong>\u003c/a> has added a menu during the day that is filled with sandwiches, salads and snacks. The Black Mission Figs, Serrano and Manchego panini-style sandwich is the perfect Autumn nosh. I can't get enough of the combination of Serrano ham and Manchego and the fig just pushes it over the top. I was also going to write about the BLT Salad I tried there, but sadly, it is off the menu, maybe it will come back?\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/figmachego-732644.JPG\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/figmachego-732639.JPG\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>I had three favorite bites at the \"sparkling\" spot in Jackson Square, \u003ca href=\"http://www.bubblelounge.com/sfabout.shtml\">\u003cstrong>Bubble Lounge\u003c/strong>\u003c/a>. Surprisingly it wasn't the caviar or oysters that thrilled me. It was an unbelievably good Asparagus Gratin. The balance of crunchy topping and juicy stalks was actually delicious with a rose brut Champagne. I'm not sure if it's still on the menu, I think it may be available only some of the time.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/asparagus-749445.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/asparagus-749442.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The little quail egg \"Toad in the Hole\" with apple wood bacon was like an elegant bite-sized breakfast.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/Quail-Egg-Toast-793248.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/Quail-Egg-Toast-793241.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Another bite I have to mention was the grilled sandwich of Brie, Smoked Duck Breast and Fig Jam. Similar to the panini at Otis but different in it's own way. And oh, so good.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/figduck-747498.JPG\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/figduck-747492.JPG\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Last but not least I have had the mother of all arancini. I tried a few little fried risotto balls in Italy but I never really understood the appeal. I take it all back. The new Italian restaurant in the Westin on 3rd Street, \u003ca href=\"http://www.starwoodhotels.com/westin/property/dining/index.html?propertyID=1981\">\u003cstrong>Ducca\u003c/strong>\u003c/a>, serves the lightest, crispiest arancini ever. The \u003ca href=\"http://abclocal.go.com/kgo/story?section=food&id=5598153\">\u003cstrong>recipe is available online\u003c/strong>\u003c/a>, but I think you're better off going to to Ducca to enjoy them. They are glorious and with a warm truffle-scented cheesy center and a garnish of crunchy fried sage leaves. I think the polenta on the outside in the breading is just one one of the things that makes them so delectable. But they are terribly deceptive because you think you can eat them all but find that you just can't. Like I say, sometimes a small bite is all you need.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/arancini-756511.JPG\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/arancini-756507.JPG\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.otissf.com/\">\u003cstrong>Otis\u003c/strong>\u003c/a>\u003cbr>25 Maiden Lane\u003cbr>San Francisco\u003c/p>\n\u003cp>\u003ca href=\"http://www.bubblelounge.com/sfabout.shtml\">\u003cstrong>Bubble Lounge\u003c/strong>\u003c/a>\u003cbr>714 Montgomery St\u003cbr>San Francisco\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.starwoodhotels.com/westin/property/dining/index.html?propertyID=1981\">\u003cstrong>Ducca\u003c/strong>\u003c/a>\u003cbr>50 Third St\u003cbr>San Francisco\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Some people might be growing tired of small bite menus. But when food is really good, a small bite is all you need. In fact, sometimes a small bite is so good, you find yourself daydreaming about it, days, weeks, even a month later. Here are some of the objects of my affection. Little somethings that were so perfectly executed that I can't get them out of my mind.\u003c/p>\n\u003cp>First up, chic lounge \u003ca href=\"http://www.otissf.com/\">\u003cstrong>Otis\u003c/strong>\u003c/a> has added a menu during the day that is filled with sandwiches, salads and snacks. The Black Mission Figs, Serrano and Manchego panini-style sandwich is the perfect Autumn nosh. I can't get enough of the combination of Serrano ham and Manchego and the fig just pushes it over the top. I was also going to write about the BLT Salad I tried there, but sadly, it is off the menu, maybe it will come back?\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/figmachego-732644.JPG\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/figmachego-732639.JPG\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>I had three favorite bites at the \"sparkling\" spot in Jackson Square, \u003ca href=\"http://www.bubblelounge.com/sfabout.shtml\">\u003cstrong>Bubble Lounge\u003c/strong>\u003c/a>. Surprisingly it wasn't the caviar or oysters that thrilled me. It was an unbelievably good Asparagus Gratin. The balance of crunchy topping and juicy stalks was actually delicious with a rose brut Champagne. I'm not sure if it's still on the menu, I think it may be available only some of the time.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/asparagus-749445.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/asparagus-749442.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The little quail egg \"Toad in the Hole\" with apple wood bacon was like an elegant bite-sized breakfast.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/Quail-Egg-Toast-793248.jpg\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/Quail-Egg-Toast-793241.jpg\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Another bite I have to mention was the grilled sandwich of Brie, Smoked Duck Breast and Fig Jam. Similar to the panini at Otis but different in it's own way. And oh, so good.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/figduck-747498.JPG\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/figduck-747492.JPG\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>Last but not least I have had the mother of all arancini. I tried a few little fried risotto balls in Italy but I never really understood the appeal. I take it all back. The new Italian restaurant in the Westin on 3rd Street, \u003ca href=\"http://www.starwoodhotels.com/westin/property/dining/index.html?propertyID=1981\">\u003cstrong>Ducca\u003c/strong>\u003c/a>, serves the lightest, crispiest arancini ever. The \u003ca href=\"http://abclocal.go.com/kgo/story?section=food&id=5598153\">\u003cstrong>recipe is available online\u003c/strong>\u003c/a>, but I think you're better off going to to Ducca to enjoy them. They are glorious and with a warm truffle-scented cheesy center and a garnish of crunchy fried sage leaves. I think the polenta on the outside in the breading is just one one of the things that makes them so delectable. But they are terribly deceptive because you think you can eat them all but find that you just can't. Like I say, sometimes a small bite is all you need.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/weblog/food/uploaded_images/arancini-756511.JPG\">\u003cimg alt=\"\" src=\"http://www.kqed.org/weblog/food/uploaded_images/arancini-756507.JPG\" border=\"0\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.otissf.com/\">\u003cstrong>Otis\u003c/strong>\u003c/a>\u003cbr>25 Maiden Lane\u003cbr>San Francisco\u003c/p>\n\u003cp>\u003ca href=\"http://www.bubblelounge.com/sfabout.shtml\">\u003cstrong>Bubble Lounge\u003c/strong>\u003c/a>\u003cbr>714 Montgomery St\u003cbr>San Francisco\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.starwoodhotels.com/westin/property/dining/index.html?propertyID=1981\">\u003cstrong>Ducca\u003c/strong>\u003c/a>\u003cbr>50 Third St\u003cbr>San Francisco\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
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"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"order": 1
},
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"id": "code-switch-life-kit",
"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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"meta": {
"site": "radio",
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},
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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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"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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}
},
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"id": "forum",
"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",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
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"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/4s8b",
"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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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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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"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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"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
"id": "how-i-built-this",
"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.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
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"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"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. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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"rss": "https://feeds.megaphone.fm/KQINC2275451163"
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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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/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"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)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
"site": "news",
"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
"meta": {
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"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
"imageAlt": "KQED Perspectives",
"officialWebsiteLink": "/perspectives/",
"meta": {
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
"subscribe": {
"apple": "https://podcasts.apple.com/us/podcast/id73801135",
"npr": "https://www.npr.org/podcasts/432309616/perspectives",
"rss": "https://ww2.kqed.org/perspectives/category/perspectives/feed/",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93dzIua3FlZC5vcmcvcGVyc3BlY3RpdmVzL2NhdGVnb3J5L3BlcnNwZWN0aXZlcy9mZWVkLw"
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},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
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