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"content": "\u003cfigure id=\"attachment_46636\" class=\"wp-caption alignleft\" style=\"max-width: 233px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Michael-Bauer-final1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Michael-Bauer-final1.jpg\" alt=\"Michael Bauer. Photo courtesy of Craig Lee/SF Chronicle\" title=\"Michael Bauer. Photo courtesy of Craig Lee/SF Chronicle\" width=\"233\" height=\"350\" class=\"size-full wp-image-46636\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Michael Bauer. Photo courtesy of Craig Lee/SF Chronicle\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>San Francisco Chronicle restaurant critic \u003ca href=\"http://insidescoopsf.sfgate.com/blog/section/michael-bauer/\">Michael Bauer\u003c/a> has been writing about food in the Bay Area for 25 years-- a feat worth noting considering the ever morphing state of journalism. He also manages the biggest newspaper \u003ca href=\"http://www.sfgate.com/food/\">food and wine\u003c/a> staff in the country and his “Tower of Bauer” includes an (often thriving, sometimes experimental) rooftop garden, recipe test kitchen, photo studio, beehives, and a wine cellar with 10,000 bottles. When I was a food department intern in 2002, I saw that Bauer received and ultimately declined scores of invitations to appear at events or, say, be the commencement speaker at the California Culinary Academy graduation ceremony. The organizers of SF Chefs have sweet talked Bauer into appearing behind a screen for what is billed as an \u003ca href=\"http://sfchefsfoodwine.com/events/08/4/inside-scoop-michael-bauer/\">“intimate interview”\u003c/a> with restaurateur \u003ca href=\"http://en.wikipedia.org/wiki/Drew_Nieporent\">Drew Nieporent\u003c/a> tomorrow at the Westin St Francis. As of Friday afternoon, tickets were still available. Bay Area Bites caught up with \u003ca href=\"https://twitter.com/michaelbauer1\">Bauer\u003c/a> via phone interview and his comments have been edited for clarity and length.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>What’s the state of Bay Area food? What's trendy -- both good and bad?\u003c/strong>\u003cbr>\nAs far as what’s happening here it’s going really strong. Two years ago was the best year in my 25 years here. It slowed down a little bit and now it’s really good. I’m finding interesting things around the bay and in San Francisco.\u003c/p>\n\u003cp>The biggest trend is the further casualization of décor & service which can be both good & bad. I’m also seeing the implementation of tasting menus: like \u003ca href=\"http://www.commonwealthsf.com/\">Commonwealth\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/18/qa-with-saison-chef-joshua-skenes/\">Saison\u003c/a>, where you get this high-style fixed menu in a barn. Then we have \u003ca href=\"http://www.centralkitchensf.com/\">Central Kitchen\u003c/a> and \u003ca href=\"http://sfdixie.com/\">Dixie\u003c/a>. Every chef now wants to do a tasting menu. Which is interesting because I thought the tasting menu was dead in the water five years ago. I think they’ve found ways to make it go quicker because diners don't want to be at the table beyond two and a half hours and chefs want to show off their skills. Also, diners like that guidance.\u003c/p>\n\u003cp>\u003cstrong>What’s the state of restaurant reviewing after you’ve spent 25 yrs doing it? Is there anything you wish you knew then that you know now?\u003c/strong>\u003cbr>\nNo because when you’re in the middle of it, it’s just an ongoing process. It’s hard to look back. Obviously the biggest change has been the internet. But that’s changed everyone’s lives. It’s too soon to see how things will shake out and what the role of traditional media will be.\u003c/p>\n\u003cp>\u003cstrong>You were close with \u003ca href=\"http://www.sfgate.com/food/article/Marion-Cunningham-food-champion-to-many-3705925.php\">Marion Cunningham\u003c/a>. Can you share any thoughts on her recent passing?\u003c/strong>\u003cbr>\nIt was a long slow decline for her and it’s very sad that someone that vital ended up in the situation that she was in. It’s weird that if you talk to a young chef, they have no idea who she is. I was talking to \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/28/breakfast-at-show-dogs-with-chefs-gayle-pirie-and-john-clark/\">Gayle Pirie\u003c/a> over this and Marion’s not been out of circulation even five years. The world is moving so fast that history is getting lost so quickly. What she has to offer and what Julia Child has to offer is starting to get lost. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Is there a culinary elder now that Marion has passed away?\u003c/strong>\u003cbr>\nShe’s different but \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/09/sf-chefs-2011-women-pioneer-chefs/\">Cecilia Chiang\u003c/a> is still very active. \u003c/p>\n\u003cp>\u003cstrong>What is it like doing a public Q&A event? Yes, you’ll be behind a screen, but how are you preparing for SF Chefs?\u003c/strong>\u003cbr>\nFrankly I don't even think about it. There’s nothing to be afraid of. I don’t know what Drew will ask. I told him to ask whatever he wants. That's what it's kind of like when you live your life in public. I am hopefully anonymous. I can’t think that anything would surprise me. I think the internet has been a good skin thickener. \u003c/p>\n\u003cp>\u003cstrong>By \"skin thickener\" do you mean comments that people leave on your SF Gate posts?\u003c/strong>\u003cbr>\nYes. I think that generally -- I’m not just talking about where I’m concerned. There seems to be a real lack of civility. I did this dinner with Nancy Pelosi and the comments online were just horrible. And I had a similar experience when I did a dinner with Mourad Lahlou. I think people go on with the worst comments and it doesn't matter who it is. I’m not saying “poor me.” I’m just saying in general it just happens. If I had my way, you’d have to actually sign in to comment on any site, not just our site. It’s okay to be spirited and disagree but you should at least put your name to it. Then at least people have the passion. You may still disagree and you can explain it. These comments come out of left field you don’t know who they are and how to deal with it, and what the background is. \u003c/p>\n\u003cp>\u003cstrong>What about comments on sites like Open Table & Yelp?\u003c/strong>\u003cbr>\nIf you look at comments on Yelp, at least three-fourths of the comments, the people weren’t treated well and they let that color their experience about everything else. This is where I think a restaurant critic is someone who does this differently. I’ve had bad experiences in restaurants but I don’t let that affect how I feel about the food. If you do a good job, you separate the different elements as a critic. If I have a really creepy waiter that does not reflect on the tomato salad I have. That’s the discipline that we have that a consumer does not have. \u003c/p>\n\u003cp>\u003cstrong>How has social media changed the landscape of food culture and reviewing?\u003c/strong>\u003cbr>\nI don’t think it’s completely changed what I do and what other critics employed by publications do. It’s probably the same. It’s probably less now about discovery for readers. People used to tune in to find out what’s new. Hopefully you’ve built up respect and people want to read you and see what your opinion is. As we get more information, people will see and want it filtered. \u003c/p>\n\u003cp>\u003cstrong>Where do you shop for food and do you cook at home?\u003c/strong>\u003cbr>\nI don’t cook much because I’m out every night. I’m often out on weekends during the day. I do quick lunches that I’ll cook. It could be Whole Foods, Trader Joe’s or Safeway, where I’m picking up food for lunch.\u003c/p>\n\u003cp>\u003cstrong>What do you do to stay healthy?\u003c/strong>\u003cbr>\nEating in restaurants. That’s the healthiest thing you can do, at least the caliber I eat at. I’ve never understood people going on about the rich food at restaurants. To me it’s all about pacing yourself and moderation. I’ve existed on a restaurant diet for 25 yrs and maintained the same weight the whole time. I may go up or down one or two but if that happens, I watch it. I weigh in every day or every other day and go to the health club Monday through Friday. \u003c/p>\n\u003cp>\u003cstrong>That shows discipline. You’re at work early each day, right?\u003c/strong>\u003cbr>\nI’m usually at the Chronicle by 5:30am every morning. \u003c/p>\n\u003cp>\u003cstrong>How did you and \u003ca href=\"https://twitter.com/curiousmikie\">Michael Murphy\u003c/a> meet?\u003c/strong>\u003cbr>\nWe met at the \u003ca href=\"http://www.academyoffriends.org/\">Academy of Friends\u003c/a> and have been together for more than 20 years. \u003c/p>\n\u003cp>\u003cstrong>Have you experienced homophobia as a writer and critic in the food world? What’s your perspective on the gay community, Chick-Fil-A and politics?\u003c/strong>\u003c/p>\n\u003cp>I’m sure when you go with a few men for dinner there may be something that happens…. But not here. It’s not like the Midwest.\u003c/p>\n\u003cp>I don’t agree with the Chick-Fil-A protest on either side but I think people should make up their mind. It’s fine to make people aware of that but it’s an individual decision on whether or not to patronize them. I guess I’ve never really thought about the gay aspects. You just do your job. So the whole sexuality issue has nothing to do with that. It’s kind of a non-issue. \u003c/p>\n\u003cp>On the whole thing of discrimination: a lot of people think that they’re discriminated against because (for instance) it’s a table of women and waiters may not like that. I’ve had African American and Asian people write me because they think they’re discriminated against. And people get discriminated against because they don't dress as well. You can’t really know. Just cause you get a lousy seat it may not be discrimination. It could be an ignorant host who just doesn’t know better. I can tell you that more times than not, I usually go out to restaurants very early. At the most popular restaurant, I’m there when it’s half empty or half full. The majority of the time I’m led to the worst table or nearly the worst table. It’s not because I dress bad. I think it's the inexperienced host; and if they have poor tables that they want to get rid of. If you protest, which I don’t... I’ve seen a host try to seat four different people at the same table. It’s “Okay, let’s give that table and see if anyone’s gullible enough to take it.” And people are not speaking up. That bad table should be saved for a walk-in. People would be happy because they walked in and they get it. It shouldn’t be for people who made a reservation two to three weeks ago and they get it. That can be the point of discrimination--but actually it’s really not a point of discrimination it's the lack of knowledge of person seating. It’s one of my pet peeves. Apparently it’s never gonna change. I’ve written about it so much. \u003c/p>\n\u003cp>\u003cstrong>How was Sunday's SF Chefs four-star \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2012/07/27/how-a-charity-dinner-with-nine-4-star-chefs-comes-together/\">dinner\u003c/a> with Thomas Keller, a benefit for the San Francisco-Marin Food Bank? \u003c/strong>\u003cbr>\nIt was amazing and mind boggling to have those chefs (Douglas Keane, David Kinch, Christopher Kostow, Corey Lee, Roland Passot, Daniel Patterson, Michael Tusk and Alice Waters) there cooking, and that their wine directors came. It was an amazing collaboration that showed why it’s great to live in the Bay Area. You may not get that in other parts of the country and have all these chefs helping each other out. Every chef has an ego but you’re also willing to help others. Quince did an amazing job and it was flawless. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://sfchefsfoodwine.com/events/08/4/inside-scoop-michael-bauer/\">SF Chefs: The Inside Scoop with Michael Bauer\u003c/a>\u003cbr>\nSaturday, August 4th at 3:30 p.m.\u003cbr>\nWestin St Francis Hotel\u003cbr>\n335 Powell Street\u003cbr>\nSan Francisco CA 94102\u003cbr>\n\u003ca href=\"http://www.eventbrite.com/event/3428620095/eorg\">Tickets\u003c/a>: $28 to $35\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_46636\" class=\"wp-caption alignleft\" style=\"max-width: 233px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Michael-Bauer-final1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Michael-Bauer-final1.jpg\" alt=\"Michael Bauer. Photo courtesy of Craig Lee/SF Chronicle\" title=\"Michael Bauer. Photo courtesy of Craig Lee/SF Chronicle\" width=\"233\" height=\"350\" class=\"size-full wp-image-46636\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Michael Bauer. Photo courtesy of Craig Lee/SF Chronicle\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>San Francisco Chronicle restaurant critic \u003ca href=\"http://insidescoopsf.sfgate.com/blog/section/michael-bauer/\">Michael Bauer\u003c/a> has been writing about food in the Bay Area for 25 years-- a feat worth noting considering the ever morphing state of journalism. He also manages the biggest newspaper \u003ca href=\"http://www.sfgate.com/food/\">food and wine\u003c/a> staff in the country and his “Tower of Bauer” includes an (often thriving, sometimes experimental) rooftop garden, recipe test kitchen, photo studio, beehives, and a wine cellar with 10,000 bottles. When I was a food department intern in 2002, I saw that Bauer received and ultimately declined scores of invitations to appear at events or, say, be the commencement speaker at the California Culinary Academy graduation ceremony. The organizers of SF Chefs have sweet talked Bauer into appearing behind a screen for what is billed as an \u003ca href=\"http://sfchefsfoodwine.com/events/08/4/inside-scoop-michael-bauer/\">“intimate interview”\u003c/a> with restaurateur \u003ca href=\"http://en.wikipedia.org/wiki/Drew_Nieporent\">Drew Nieporent\u003c/a> tomorrow at the Westin St Francis. As of Friday afternoon, tickets were still available. Bay Area Bites caught up with \u003ca href=\"https://twitter.com/michaelbauer1\">Bauer\u003c/a> via phone interview and his comments have been edited for clarity and length.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>What’s the state of Bay Area food? What's trendy -- both good and bad?\u003c/strong>\u003cbr>\nAs far as what’s happening here it’s going really strong. Two years ago was the best year in my 25 years here. It slowed down a little bit and now it’s really good. I’m finding interesting things around the bay and in San Francisco.\u003c/p>\n\u003cp>The biggest trend is the further casualization of décor & service which can be both good & bad. I’m also seeing the implementation of tasting menus: like \u003ca href=\"http://www.commonwealthsf.com/\">Commonwealth\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/18/qa-with-saison-chef-joshua-skenes/\">Saison\u003c/a>, where you get this high-style fixed menu in a barn. Then we have \u003ca href=\"http://www.centralkitchensf.com/\">Central Kitchen\u003c/a> and \u003ca href=\"http://sfdixie.com/\">Dixie\u003c/a>. Every chef now wants to do a tasting menu. Which is interesting because I thought the tasting menu was dead in the water five years ago. I think they’ve found ways to make it go quicker because diners don't want to be at the table beyond two and a half hours and chefs want to show off their skills. Also, diners like that guidance.\u003c/p>\n\u003cp>\u003cstrong>What’s the state of restaurant reviewing after you’ve spent 25 yrs doing it? Is there anything you wish you knew then that you know now?\u003c/strong>\u003cbr>\nNo because when you’re in the middle of it, it’s just an ongoing process. It’s hard to look back. Obviously the biggest change has been the internet. But that’s changed everyone’s lives. It’s too soon to see how things will shake out and what the role of traditional media will be.\u003c/p>\n\u003cp>\u003cstrong>You were close with \u003ca href=\"http://www.sfgate.com/food/article/Marion-Cunningham-food-champion-to-many-3705925.php\">Marion Cunningham\u003c/a>. Can you share any thoughts on her recent passing?\u003c/strong>\u003cbr>\nIt was a long slow decline for her and it’s very sad that someone that vital ended up in the situation that she was in. It’s weird that if you talk to a young chef, they have no idea who she is. I was talking to \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/28/breakfast-at-show-dogs-with-chefs-gayle-pirie-and-john-clark/\">Gayle Pirie\u003c/a> over this and Marion’s not been out of circulation even five years. The world is moving so fast that history is getting lost so quickly. What she has to offer and what Julia Child has to offer is starting to get lost. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Is there a culinary elder now that Marion has passed away?\u003c/strong>\u003cbr>\nShe’s different but \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/09/sf-chefs-2011-women-pioneer-chefs/\">Cecilia Chiang\u003c/a> is still very active. \u003c/p>\n\u003cp>\u003cstrong>What is it like doing a public Q&A event? Yes, you’ll be behind a screen, but how are you preparing for SF Chefs?\u003c/strong>\u003cbr>\nFrankly I don't even think about it. There’s nothing to be afraid of. I don’t know what Drew will ask. I told him to ask whatever he wants. That's what it's kind of like when you live your life in public. I am hopefully anonymous. I can’t think that anything would surprise me. I think the internet has been a good skin thickener. \u003c/p>\n\u003cp>\u003cstrong>By \"skin thickener\" do you mean comments that people leave on your SF Gate posts?\u003c/strong>\u003cbr>\nYes. I think that generally -- I’m not just talking about where I’m concerned. There seems to be a real lack of civility. I did this dinner with Nancy Pelosi and the comments online were just horrible. And I had a similar experience when I did a dinner with Mourad Lahlou. I think people go on with the worst comments and it doesn't matter who it is. I’m not saying “poor me.” I’m just saying in general it just happens. If I had my way, you’d have to actually sign in to comment on any site, not just our site. It’s okay to be spirited and disagree but you should at least put your name to it. Then at least people have the passion. You may still disagree and you can explain it. These comments come out of left field you don’t know who they are and how to deal with it, and what the background is. \u003c/p>\n\u003cp>\u003cstrong>What about comments on sites like Open Table & Yelp?\u003c/strong>\u003cbr>\nIf you look at comments on Yelp, at least three-fourths of the comments, the people weren’t treated well and they let that color their experience about everything else. This is where I think a restaurant critic is someone who does this differently. I’ve had bad experiences in restaurants but I don’t let that affect how I feel about the food. If you do a good job, you separate the different elements as a critic. If I have a really creepy waiter that does not reflect on the tomato salad I have. That’s the discipline that we have that a consumer does not have. \u003c/p>\n\u003cp>\u003cstrong>How has social media changed the landscape of food culture and reviewing?\u003c/strong>\u003cbr>\nI don’t think it’s completely changed what I do and what other critics employed by publications do. It’s probably the same. It’s probably less now about discovery for readers. People used to tune in to find out what’s new. Hopefully you’ve built up respect and people want to read you and see what your opinion is. As we get more information, people will see and want it filtered. \u003c/p>\n\u003cp>\u003cstrong>Where do you shop for food and do you cook at home?\u003c/strong>\u003cbr>\nI don’t cook much because I’m out every night. I’m often out on weekends during the day. I do quick lunches that I’ll cook. It could be Whole Foods, Trader Joe’s or Safeway, where I’m picking up food for lunch.\u003c/p>\n\u003cp>\u003cstrong>What do you do to stay healthy?\u003c/strong>\u003cbr>\nEating in restaurants. That’s the healthiest thing you can do, at least the caliber I eat at. I’ve never understood people going on about the rich food at restaurants. To me it’s all about pacing yourself and moderation. I’ve existed on a restaurant diet for 25 yrs and maintained the same weight the whole time. I may go up or down one or two but if that happens, I watch it. I weigh in every day or every other day and go to the health club Monday through Friday. \u003c/p>\n\u003cp>\u003cstrong>That shows discipline. You’re at work early each day, right?\u003c/strong>\u003cbr>\nI’m usually at the Chronicle by 5:30am every morning. \u003c/p>\n\u003cp>\u003cstrong>How did you and \u003ca href=\"https://twitter.com/curiousmikie\">Michael Murphy\u003c/a> meet?\u003c/strong>\u003cbr>\nWe met at the \u003ca href=\"http://www.academyoffriends.org/\">Academy of Friends\u003c/a> and have been together for more than 20 years. \u003c/p>\n\u003cp>\u003cstrong>Have you experienced homophobia as a writer and critic in the food world? What’s your perspective on the gay community, Chick-Fil-A and politics?\u003c/strong>\u003c/p>\n\u003cp>I’m sure when you go with a few men for dinner there may be something that happens…. But not here. It’s not like the Midwest.\u003c/p>\n\u003cp>I don’t agree with the Chick-Fil-A protest on either side but I think people should make up their mind. It’s fine to make people aware of that but it’s an individual decision on whether or not to patronize them. I guess I’ve never really thought about the gay aspects. You just do your job. So the whole sexuality issue has nothing to do with that. It’s kind of a non-issue. \u003c/p>\n\u003cp>On the whole thing of discrimination: a lot of people think that they’re discriminated against because (for instance) it’s a table of women and waiters may not like that. I’ve had African American and Asian people write me because they think they’re discriminated against. And people get discriminated against because they don't dress as well. You can’t really know. Just cause you get a lousy seat it may not be discrimination. It could be an ignorant host who just doesn’t know better. I can tell you that more times than not, I usually go out to restaurants very early. At the most popular restaurant, I’m there when it’s half empty or half full. The majority of the time I’m led to the worst table or nearly the worst table. It’s not because I dress bad. I think it's the inexperienced host; and if they have poor tables that they want to get rid of. If you protest, which I don’t... I’ve seen a host try to seat four different people at the same table. It’s “Okay, let’s give that table and see if anyone’s gullible enough to take it.” And people are not speaking up. That bad table should be saved for a walk-in. People would be happy because they walked in and they get it. It shouldn’t be for people who made a reservation two to three weeks ago and they get it. That can be the point of discrimination--but actually it’s really not a point of discrimination it's the lack of knowledge of person seating. It’s one of my pet peeves. Apparently it’s never gonna change. I’ve written about it so much. \u003c/p>\n\u003cp>\u003cstrong>How was Sunday's SF Chefs four-star \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2012/07/27/how-a-charity-dinner-with-nine-4-star-chefs-comes-together/\">dinner\u003c/a> with Thomas Keller, a benefit for the San Francisco-Marin Food Bank? \u003c/strong>\u003cbr>\nIt was amazing and mind boggling to have those chefs (Douglas Keane, David Kinch, Christopher Kostow, Corey Lee, Roland Passot, Daniel Patterson, Michael Tusk and Alice Waters) there cooking, and that their wine directors came. It was an amazing collaboration that showed why it’s great to live in the Bay Area. You may not get that in other parts of the country and have all these chefs helping each other out. Every chef has an ego but you’re also willing to help others. Quince did an amazing job and it was flawless. \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://sfchefsfoodwine.com/events/08/4/inside-scoop-michael-bauer/\">SF Chefs: The Inside Scoop with Michael Bauer\u003c/a>\u003cbr>\nSaturday, August 4th at 3:30 p.m.\u003cbr>\nWestin St Francis Hotel\u003cbr>\n335 Powell Street\u003cbr>\nSan Francisco CA 94102\u003cbr>\n\u003ca href=\"http://www.eventbrite.com/event/3428620095/eorg\">Tickets\u003c/a>: $28 to $35\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>I realized with my \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/06/ramen-roundup/\">last roundup of ramen joints\u003c/a> in the Bay Area that I was only scratching the surface. It seems like ramen is the new obsession around these parts, and noodle lovers have their staunch favorites.\u003c/p>\n\u003cp>Ramen in the Bay Area may not be the “fast food” item it is in Japan, but it’s certainly not a fussy meal, though extremely customizable. With that rich meaty broth and chewy noodles, and fixings like hardboiled eggs, corn, and dried seaweed (nori), it’s a complete comfort food meal in a bowl. In Japan, ramen noodle houses are as common as pizza joints are in the States. It’s a cheap, filling, and delicious way for them to satisfy their hunger.\u003c/p>\n\u003cp>So here are four more places on the Peninsula and in the South Bay I visited recently. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Ramen-Club-Garlic-Kimchi-Ramen560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Ramen-Club-Garlic-Kimchi-Ramen560.jpg\" alt=\"Ramen Club Garlic Kimchi Ramen\" title=\"Ramen Club Garlic Kimchi Ramen\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-46422\">\u003c/a>\u003cbr>\n\u003cem>Ramen Club Garlic Kimchi Ramen with Pork\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ramen Club -- Burlingame\u003c/strong>\u003cbr>\nThis restaurant’s ramen is by no means the best, but it’s a good, fun bowl of noodles. I say fun because the Garlic Kimchi Ramen with Pork is not exactly authentic, but good and tasty. I loved the zesty crunch from the spicy kimchi cabbage and the added kick of the hot sauce on top. The texture of the noodles is good and chewy but not soggy. However, the broth and the pork are lackluster. Still, it’s a good version of ramen.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.ramenclub.com/\">Ramen Club\u003c/a>\u003cbr>\n723 California Drive\u003cbr>\nBurlingame, CA 94010\u003cbr>\n(650) 347-3690\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Ramen-Parlor-Spicy-Pork-with-Soft-Shell-Crab-and-Black-Garlic560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Ramen-Parlor-Spicy-Pork-with-Soft-Shell-Crab-and-Black-Garlic560.jpg\" alt=\"Ramen Parlor Spicy Pork with Soft Shell Crab and Black Garlic\" title=\"Ramen Parlor Spicy Pork with Soft Shell Crab and Black Garlic\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-46423\">\u003c/a>\u003cbr>\n\u003cem>Ramen Parlor Spicy Pork with Soft Shell Crab and Black Garlic\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ramen Parlor -- San Mateo\u003c/strong>\u003cbr>\nIf you’ve been to \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/06/ramen-roundup/\">Santa Ramen or Dojo Ramen\u003c/a> in San Mateo, you’ll love this place. Ramen Parlor is owned by the same folks as Santa and Dojo, and is the newest of the three. Though it’s not as popular or as good as Dojo, it is definitely a strong second, and certainly my favorite on this list. Their specialty is infusing spicy seafood elements into their broth like lobster oil, or fried soft shell crab. I ordered the Ramen with Tonkatsu (pork) Broth and Soft Shell Crab, spicy of course. Along with all those fun flavors, it comes with a glistening, buttery, full-fat slice of pork belly, pungent black garlic oil, and a creamy, perfectly cooked hard boiled egg. It is delicious, bold, innovative and every element was cooked to perfection. Heaven.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/ramen-parlor-san-mateo\">Ramen Parlor\u003c/a>\u003cbr>\n901 South B Street\u003cbr>\nSan Mateo, CA 94401\u003cbr>\n(650) 344-9728\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Santouka-Spicy-Miso-Pork-Ramen560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Santouka-Spicy-Miso-Pork-Ramen560.jpg\" alt=\"Santouka Spicy Miso Pork Ramen\" title=\"Santouka Spicy Miso Pork Ramen\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-46425\">\u003c/a>\u003cbr>\n\u003cem>Santouka Spicy Miso Pork Ramen\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Santouka Ramen -- San Jose\u003c/strong>\u003cbr>\nSantouka is a popular Japanese ramen chain restaurant, and this is their only franchised Bay Area outpost. Located inside the Japanese Mitsuwa Marketplace strip mall as part of a mini-food court, it’s as close to a fast food ramen place as you can get around here. The ramen noodles have that ideal chewy-but-not-soggy texture and the broth has good depth. However, I suspect it was full of MSG since I came away later that day with some serious thirst and a slight headache. And the portion itself was very small. My American palate, unfortunately, is used to a serving double the size of what they gave me.\u003c/p>\n\u003cp>\u003ca href=\"http://www.santouka.co.jp/en/index.html\">Santouka\u003c/a>\u003cbr>\nLocated in the Mitsuwa Marketplace\u003cbr>\n675 Saratoga Avenue\u003cbr>\nSan Jose, CA 95129\u003cbr>\n(408) 446-1101\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Ryowa-Roasted-Sesame-Ramen-with-Pork560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Ryowa-Roasted-Sesame-Ramen-with-Pork560.jpg\" alt=\"Ramen House Ryowa Roasted Sesame Ramen with Pork\" title=\"Ramen House Ryowa Roasted Sesame Ramen with Pork\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-46424\">\u003c/a>\u003cbr>\n\u003cem>Ramen House Ryowa Roasted Sesame Ramen with Pork\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ramen House Ryowa -- Mountain View\u003c/strong>\u003cbr>\n“Ryowa” apparently means sesame, so I’d be remiss not to order the specialty of the house. Out of the four places I went to, this was both the most authentically Japanese in setting (bar seating, very fast food-like atmosphere) and straightforward in terms of the food. The broth and noodles were both reliably good, but nothing to write home about. Although I loved that the ramen is served with a side of gyoza dumplings, which apparently is what they do in Japan. It makes for a nicely rounded meal.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/ramen-house-ryowa-mountain-view\">Ramen House Ryowa\u003c/a>\u003cbr>\n859 Villa Street\u003cbr>\nMountain View, CA 94041\u003cbr>\n(650) 965-8829\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Feel free to add your own recommendations in the comments section. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>I realized with my \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/06/ramen-roundup/\">last roundup of ramen joints\u003c/a> in the Bay Area that I was only scratching the surface. It seems like ramen is the new obsession around these parts, and noodle lovers have their staunch favorites.\u003c/p>\n\u003cp>Ramen in the Bay Area may not be the “fast food” item it is in Japan, but it’s certainly not a fussy meal, though extremely customizable. With that rich meaty broth and chewy noodles, and fixings like hardboiled eggs, corn, and dried seaweed (nori), it’s a complete comfort food meal in a bowl. In Japan, ramen noodle houses are as common as pizza joints are in the States. It’s a cheap, filling, and delicious way for them to satisfy their hunger.\u003c/p>\n\u003cp>So here are four more places on the Peninsula and in the South Bay I visited recently. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Ramen-Club-Garlic-Kimchi-Ramen560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Ramen-Club-Garlic-Kimchi-Ramen560.jpg\" alt=\"Ramen Club Garlic Kimchi Ramen\" title=\"Ramen Club Garlic Kimchi Ramen\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-46422\">\u003c/a>\u003cbr>\n\u003cem>Ramen Club Garlic Kimchi Ramen with Pork\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ramen Club -- Burlingame\u003c/strong>\u003cbr>\nThis restaurant’s ramen is by no means the best, but it’s a good, fun bowl of noodles. I say fun because the Garlic Kimchi Ramen with Pork is not exactly authentic, but good and tasty. I loved the zesty crunch from the spicy kimchi cabbage and the added kick of the hot sauce on top. The texture of the noodles is good and chewy but not soggy. However, the broth and the pork are lackluster. Still, it’s a good version of ramen.\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.ramenclub.com/\">Ramen Club\u003c/a>\u003cbr>\n723 California Drive\u003cbr>\nBurlingame, CA 94010\u003cbr>\n(650) 347-3690\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Ramen-Parlor-Spicy-Pork-with-Soft-Shell-Crab-and-Black-Garlic560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Ramen-Parlor-Spicy-Pork-with-Soft-Shell-Crab-and-Black-Garlic560.jpg\" alt=\"Ramen Parlor Spicy Pork with Soft Shell Crab and Black Garlic\" title=\"Ramen Parlor Spicy Pork with Soft Shell Crab and Black Garlic\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-46423\">\u003c/a>\u003cbr>\n\u003cem>Ramen Parlor Spicy Pork with Soft Shell Crab and Black Garlic\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ramen Parlor -- San Mateo\u003c/strong>\u003cbr>\nIf you’ve been to \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/06/ramen-roundup/\">Santa Ramen or Dojo Ramen\u003c/a> in San Mateo, you’ll love this place. Ramen Parlor is owned by the same folks as Santa and Dojo, and is the newest of the three. Though it’s not as popular or as good as Dojo, it is definitely a strong second, and certainly my favorite on this list. Their specialty is infusing spicy seafood elements into their broth like lobster oil, or fried soft shell crab. I ordered the Ramen with Tonkatsu (pork) Broth and Soft Shell Crab, spicy of course. Along with all those fun flavors, it comes with a glistening, buttery, full-fat slice of pork belly, pungent black garlic oil, and a creamy, perfectly cooked hard boiled egg. It is delicious, bold, innovative and every element was cooked to perfection. Heaven.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/ramen-parlor-san-mateo\">Ramen Parlor\u003c/a>\u003cbr>\n901 South B Street\u003cbr>\nSan Mateo, CA 94401\u003cbr>\n(650) 344-9728\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Santouka-Spicy-Miso-Pork-Ramen560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Santouka-Spicy-Miso-Pork-Ramen560.jpg\" alt=\"Santouka Spicy Miso Pork Ramen\" title=\"Santouka Spicy Miso Pork Ramen\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-46425\">\u003c/a>\u003cbr>\n\u003cem>Santouka Spicy Miso Pork Ramen\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Santouka Ramen -- San Jose\u003c/strong>\u003cbr>\nSantouka is a popular Japanese ramen chain restaurant, and this is their only franchised Bay Area outpost. Located inside the Japanese Mitsuwa Marketplace strip mall as part of a mini-food court, it’s as close to a fast food ramen place as you can get around here. The ramen noodles have that ideal chewy-but-not-soggy texture and the broth has good depth. However, I suspect it was full of MSG since I came away later that day with some serious thirst and a slight headache. And the portion itself was very small. My American palate, unfortunately, is used to a serving double the size of what they gave me.\u003c/p>\n\u003cp>\u003ca href=\"http://www.santouka.co.jp/en/index.html\">Santouka\u003c/a>\u003cbr>\nLocated in the Mitsuwa Marketplace\u003cbr>\n675 Saratoga Avenue\u003cbr>\nSan Jose, CA 95129\u003cbr>\n(408) 446-1101\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Ryowa-Roasted-Sesame-Ramen-with-Pork560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/Ryowa-Roasted-Sesame-Ramen-with-Pork560.jpg\" alt=\"Ramen House Ryowa Roasted Sesame Ramen with Pork\" title=\"Ramen House Ryowa Roasted Sesame Ramen with Pork\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-46424\">\u003c/a>\u003cbr>\n\u003cem>Ramen House Ryowa Roasted Sesame Ramen with Pork\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ramen House Ryowa -- Mountain View\u003c/strong>\u003cbr>\n“Ryowa” apparently means sesame, so I’d be remiss not to order the specialty of the house. Out of the four places I went to, this was both the most authentically Japanese in setting (bar seating, very fast food-like atmosphere) and straightforward in terms of the food. The broth and noodles were both reliably good, but nothing to write home about. Although I loved that the ramen is served with a side of gyoza dumplings, which apparently is what they do in Japan. It makes for a nicely rounded meal.\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/ramen-house-ryowa-mountain-view\">Ramen House Ryowa\u003c/a>\u003cbr>\n859 Villa Street\u003cbr>\nMountain View, CA 94041\u003cbr>\n(650) 965-8829\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Feel free to add your own recommendations in the comments section. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Q & A with Stephanie V.W. Lucianovic, author of \"Suffering Succotash: A Picky Eater’s Quest to Understand Why We Hate the Foods We Hate\"",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.amazon.com/Suffering-Succotash-Picky-Eaters-Understand/dp/0399537503\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/suffering-succotash300.jpg\" alt=\"Suffering Succotash\" title=\"Suffering Succotash\" width=\"300\" height=\"469\" class=\"alignleft size-full wp-image-45383\">\u003c/a>For picky eaters worldwide, longtime \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie/\">Bay Area Bites\u003c/a> and \u003ca href=\"http://www.grubreport.com/\">Grub Report\u003c/a> blogger Stephanie V.W. Lucianovic’s first book, \u003ca href=\"http://www.amazon.com/Suffering-Succotash-Picky-Eaters-Understand/dp/0399537503\">\"Suffering Succotash: A Picky Eater’s Quest to Understand Why We Hate the Foods We Hate,\"\u003c/a> will generate a collective fist-pump. “See? See? We’re not crazy!” I can imagine them shouting, slamming the book down among doubters at the dinner tables where they’ve been made to feel like freaks for their whole lives. \u003c/p>\n\u003cp>Then, for a non-picky eater like me, reading \"Suffering Succotash\" is a necessary, if guilt-inducing wake-up call: all those picky eaters I’ve known and rolled my eyes over are not necessarily passive-aggressive control freaks who enjoy wielding power at the dinner table, nor are they xenophobes or any of the other horrible things I’m sure I’ve subconsciously assumed about them. Rather, they are just like anyone else who is not in entire control of their own body. \u003c/p>\n\u003cp>Fortunately, Stephanie delivers the news with such aplomb and humor that I didn’t wind up self-flagellating with a garland of raisins for too long. There are many laugh-out loud moments in the book -- only Stephanie could write a diatribe on her mother’s nose for cat pee, after all -- but just as important, there’s more than a little something for everyone in the book (after all, everyone eats), including an introduction to the little known “sixth taste”; what tests are necessary to maybe identify a true “super taster”; useful differentiations between “lying picky eaters” and “honest picky eaters”; why from a bio-evolutionary perspective picky eating might well be advantageous; and how many a picky eater, \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/02/24/the-picky-years/\">Stephanie included\u003c/a>, can wind up morphing into a full-blown foodie. Oh, and some kick-ass recipes (I’ve already made Stephanie’s standby \u003ca href=\"http://www.food52.com/recipes/2625_roasted_broccoli_with_smoked_paprika_vinaigrette_and_marcona_almonds\">roasted broccoli\u003c/a>, originally from Food 52, and I’m moving on tonight to her \u003ca href=\"http://ww2.kqed.org/bayareabites/2007/07/12/okra-ok/\">sautéed okra\u003c/a>. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>What follows is a Q & A with Stephanie. \u003cem>Full disclosure:\u003c/em> I’m mentioned in her acknowledgements due to a quick allusion in \"Suffering Succotash\" to just how vain I am about my bookshelves, a characteristic I hope at least I gain points for at least being honest about it, just like an “honest picky eater.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/StephanieLucianovic560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/StephanieLucianovic500.jpg\" alt=\"Stephanie V.W. Lucianovic. Photo: Sam Breach\" title=\"Stephanie V.W. Lucianovic. Photo: Sam Breach\" width=\"500\" height=\"467\" class=\"alignnone size-full wp-image-45385\">\u003c/a>\u003cbr>\n\u003cem>Stephanie V.W. Lucianovic. Photo: Sam Breach\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>The title of your book, \"Suffering Succotash,\" is so perfect and so smart. Did you struggle to come up with that title, or did it just come to you in a flash one day?\u003c/strong>\u003c/p>\n\u003cp>I was simply brainstorming titles and subtitles one day, and among other less inspiring results like \"Confessions of a Picky Eater\" and \"From Picky to Foodie, My Painful Journey of Food Waste,\" I scribbled down \"Suffering Succotash.\" It was just working title for a long time, totally a placeholder, and I didn't want to get too attached to it. Given that it is the trademark expression of Loony Tunes' Sylvester the Cat, I really didn't think we'd be allowed to use it for the book. Luckily for me, it turns out that not even the Warner Brothers folks can lay original claim to \"Suffering Succotash,\" because it's a minced oath, which is an expression that the devout came up when they needed to swear but didn't particularly feel like going to Hell. \"Suffering Succotash\" is the de-brimstoned version of \"Suffering Savior\" -- just as \"Gosh\" or \"Golly\" subs in for \"God.\" Other lesser known minced oaths include \"Cheese and rice\" for \"Jesus Christ,\" \"Gadzooks\" for \"Gods hooks,\" which refers to the nails on Christ's cross, and \"criminy\" for \"Christ's money,\" aka the thirty pieces of silver Judas pocketed to betray Jesus. You know, good fun. \u003c/p>\n\u003cp>\u003cstrong>You take such care in the book to make clear that for picky eaters, it's not so much that they won't eat certain foods, but more that they can't -- a very important distinction and one that takes non-picky eaters like me by surprise and leaves us feeling a bit like we've been horribly insensitive and ignorant. What are other important \"takeaway\" messages about picky eaters that you think non-picky eaters really must know?\u003c/strong>\u003c/p>\n\u003cp>Being a picky eater is not fun. In fact, it really sucks. It sucks to be scared of restaurants, it sucks to get anxious when traveling in foreign locations, it sucks to avoid family gatherings, but what sucks the most is the shame and embarrassment picky eaters carry. Picky eating is not a choice. Picky eaters are not being whiny or high maintenance or xenophobic, they are reacting to their instincts, their biology, their genetics, and their past experiences.\u003c/p>\n\u003cp>Also, people have varying success when it comes to \"getting over\" picky eating. Just because some people do doesn't mean all can. I'd really like non-picky eaters to think of foods they really hate and imagine what life would be like for them if those foods were the only foods out there. Food preferences are subjective, just like music preferences. You wouldn't call me whiny, high maintenance, or tween-o-phobic just because I don't like \u003ca href=\"http://www.mileycyrus.com/\">Miley Cyrus\u003c/a>, would you?\u003c/p>\n\u003cp>No one would choose to be a picky eater. \u003c/p>\n\u003cp>\u003cstrong>What about picky eating in other cultures, specifically in ones where there is far less variety in terms of diet? Are there picky eaters everywhere, no matter what the choices and culture, or is it possible that picky eating is something of a reaction to abundance?\u003c/strong>\u003c/p>\n\u003cp>I can only hypothesize since it’s not my area of expertise, but statistically speaking, it stands to reason that when you have a large variety of choices the chances are pretty favorable that there are going to be some things you don't like. It used to be that grocery stores carried one kind of cheese or one variety of tomato, but today we theoretically have access to a larger variety of food than we ever did before, so it makes sense people aren't going to like every piece of fruit or slice of cheese out there. This is also why I question the idea that picky eating is on the rise among children or if it's simply that we now have so many more foods that have the potential to be disliked.\u003c/p>\n\u003cp>I think it's also safe to say that there are people all around the world who like some foods and dislike other foods; that's just biology, access, or life experience. Whether those dislikes translate into \"picky eating\" as we define it is not something I can say definitively. Anecdotally, my father grew up poor, and it never occurred to him not to eat the food that was put in front of him. He may not have liked everything, but he ate it anyway. \u003c/p>\n\u003cp>\u003cstrong>To non-picky eaters, until they read your book, it seems strange that an entire book could be devoted to picky eating. At what point did you know that you had an entire book’s worth of material on picky eating?\u003c/strong>\u003c/p>\n\u003cp>I always knew I had a lot to say and many stories to tell but what I didn't know was the sheer amount of information I'd be able to dig up that could explain so many things, like why always defaulting to \"let's talk about Supertasters\" when talking about picky eaters is often inaccurate and a dead end. The deeper into my research I burrowed, the more information I found and the more fascinated I became with the topic. There were so many instances of, \"Yes! This explains SO MUCH!\" Like how the horror some picky eaters have of foods touching can be related to the Borgia \"We Live to Poison\" Family and extended to the idea that picky eaters will inherit the universe. Or how a chance encounter with Hare Krishna beliefs combined with something \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/25/jacques-pepin-talks-picky-eating-foie-gras-and-paula-deen/\">Jacques Pépin\u003c/a> once told me turned into a quick and painless session of family therapy that would probably resonate with other picky eaters. I could go on and on about lemonade and skunk smells and picky eaters in the Bible being killed off by plagues, but I'll save space and encourage people to just read the book.\u003c/p>\n\u003cp>\u003cstrong>Your book is in some ways a manifesto for picky eaters, and you even suggest that picky eaters \"stand proud.\" Tell us a bit more about what you mean by that.\u003c/strong>\u003c/p>\n\u003cp>Hah! I originally thought of my exhort to \"stand picky, stand proud\" as a battle cry, but I like the idea of writing an entire manifesto. Makes me sound like I\"m holed up in a bunker somewhere plotting mass raisin deaths.\u003c/p>\n\u003cp>What I mean by \"stand picky, stand proud\" is to not be ashamed of who you are. If you are picky, so be it. Own it. Realize it's not your fault, that it's out of your control, and that anyone who hassles you can read my book to educate themselves on the facts of picky eating and hopefully gain a modicum of empathy. \u003c/p>\n\u003cp>\"Suffering Succotash\" is the first book written by a picky eater for picky eaters, and part of my mission in writing it and getting all this research, information, and shared experiences out there is to, as I say in the book, give picky eaters their day in the sun. It's time someone told their story and put a kibosh on all those \"picky eaters are sooooo annoying\" articles that get written every holiday season.\u003c/p>\n\u003cp>\u003cstrong>Imagine for a moment that you are sent off to a desert island for three months, and your only food supplies to keep you going for those three months are the foods you’ve declared in \"Suffering Succotash\" you hate most: raisins, bananas, oatmeal, cream of wheat, grits, polenta, the skin of tomatoes, caviar, offal, cooked green peppers, cooked green beans, particular fish, figs, dates, particular melons, stews, braises, gelatinous desserts, rabbit, veal, dill, black licorice, tarragon, lemongrass, coleslaw, mozzarella cheese, mayonnaise, rice pudding, particular leafy greens, cooked cherries, fruit flavored chocolate, fried rice with peas and carrots, tapioca, cream sauces, and grape leaves and seaweed. What would you do?\u003c/strong>\u003c/p>\n\u003cp>Starve. No, I'm kidding. That's the list of foods I prefer not to have in my mouth if I had the choice. However since I've overcome my hatred of so many other things, I'm pretty confident I would do okay on a weird-ass island that managed to produce cream of wheat AND mayonnaise with minimal gagging. But not raisins. Raisins are pure evil.\u003c/p>\n\u003cp>I guess I would just have to get myself in \"I eat this or I die\" mindset. It would be a far more powerful motivator than trying to impress my boyfriend, which was my original impetus for getting over certain food hates. I would take deep breaths and try relax. I would have to forget the whole \"marooned on a desert island with no hope of rescue\" thing, which would probably be at odds with the \"trying to relax\" thing.\u003c/p>\n\u003cp>In the face of certain death by starvation, I don't think it would be too difficult for anyone to eat the things one hates the most. I mean, people have drunk their own urine for survival!\u003c/p>\n\u003cp>\u003cstrong>Meet Stephanie in person and buy a copy of her book at one of these Bay Area events:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>July 9, 2012\u003c/strong>\u003cbr>\nReading & Signing\u003cbr>\n\u003ca href=\"http://www.omnivorebooks.com/events.html\">Omnivore Books\u003c/a>\u003cbr>\nSan Francisco, CA\u003cbr>\n6:00 PM\u003c/p>\n\u003cp>\u003cstrong>July 10, 2012\u003c/strong>\u003cbr>\nReading & Signing\u003cbr>\n\u003ca href=\"http://bookpassage.com/event/stephanie-lucianovic-suffering-succotash-picky-eaters-quest-understand-why-we-hate-foods-we-ha\">Book Passage San Francisco\u003c/a>\u003cbr>\nSan Francisco, CA\u003cbr>\n6:00 PM\u003c/p>\n\u003cp>\u003cstrong>July 26, 2012\u003c/strong>\u003cbr>\nRead-Along, Live Chat, and Raisin Bash Session\u003cbr>\n\u003ca href=\"http://tomatonation.com/culture-and-criticism/tn-read-along-15-suffering-succotash/\">Tomato Nation\u003c/a>\u003cbr>\nOnline\u003cbr>\n5:30 PT/8:30 ET\u003c/p>\n\u003cp>\u003cstrong>August 26, 2012\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.paloaltojcc.org/events/2012/08/26/community-events/litquake-a-festival-of-books-ideas-community/\">Litquake Peninsula Mini-Fest\u003c/a>\u003cbr>\nOshman Family Jewish Community Center\u003cbr>\nPalo Alto, CA\u003cbr>\n5:00 PM\u003c/p>\n\u003cp>\u003cstrong>August 29, 2012\u003c/strong>\u003cbr>\nReading & Signing\u003cbr>\n\u003ca href=\"http://www.keplers.com/keplers-events-coming-soon\">Kepler's Books\u003c/a>\u003cbr>\nMenlo Park, CA\u003cbr>\n7:00 PM\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>September 13, 2012\u003c/strong>\u003cbr>\nReading & Signing\u003cbr>\n\u003ca href=\"http://www.tylerflorence.com/\">The Tyler Florence Shops\u003c/a>\u003cbr>\nMill Valley, CA\u003cbr>\n6:00 PM\u003c/p>\n\u003cul>\n\u003cstrong>\"The Picky Years\" BAB Posts:\u003c/strong>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2005/02/24/the-picky-years/\">The Picky Years\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2005/03/03/the-picky-years-part-the-second/\">The Picky Years, Part the Second \u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2005/03/10/the-picky-years-the-final-chapter/\">The Picky Years: The Final Chapter\u003c/a>\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "Stephanie V.W. Lucianovic dishes the real scoop on picky eaters in her book \"Suffering Succotash: A Picky Eater's Quest to Understand Why We Hate the Foods We Hate\" with a generous side of belly laughs. A manifesto for picky eaters, and an explainer for omnivores!\r\n",
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"title": "Q & A with Stephanie V.W. Lucianovic, author of \"Suffering Succotash: A Picky Eater’s Quest to Understand Why We Hate the Foods We Hate\" | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.amazon.com/Suffering-Succotash-Picky-Eaters-Understand/dp/0399537503\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/suffering-succotash300.jpg\" alt=\"Suffering Succotash\" title=\"Suffering Succotash\" width=\"300\" height=\"469\" class=\"alignleft size-full wp-image-45383\">\u003c/a>For picky eaters worldwide, longtime \u003ca href=\"http://ww2.kqed.org/bayareabites/author/stephanie/\">Bay Area Bites\u003c/a> and \u003ca href=\"http://www.grubreport.com/\">Grub Report\u003c/a> blogger Stephanie V.W. Lucianovic’s first book, \u003ca href=\"http://www.amazon.com/Suffering-Succotash-Picky-Eaters-Understand/dp/0399537503\">\"Suffering Succotash: A Picky Eater’s Quest to Understand Why We Hate the Foods We Hate,\"\u003c/a> will generate a collective fist-pump. “See? See? We’re not crazy!” I can imagine them shouting, slamming the book down among doubters at the dinner tables where they’ve been made to feel like freaks for their whole lives. \u003c/p>\n\u003cp>Then, for a non-picky eater like me, reading \"Suffering Succotash\" is a necessary, if guilt-inducing wake-up call: all those picky eaters I’ve known and rolled my eyes over are not necessarily passive-aggressive control freaks who enjoy wielding power at the dinner table, nor are they xenophobes or any of the other horrible things I’m sure I’ve subconsciously assumed about them. Rather, they are just like anyone else who is not in entire control of their own body. \u003c/p>\n\u003cp>Fortunately, Stephanie delivers the news with such aplomb and humor that I didn’t wind up self-flagellating with a garland of raisins for too long. There are many laugh-out loud moments in the book -- only Stephanie could write a diatribe on her mother’s nose for cat pee, after all -- but just as important, there’s more than a little something for everyone in the book (after all, everyone eats), including an introduction to the little known “sixth taste”; what tests are necessary to maybe identify a true “super taster”; useful differentiations between “lying picky eaters” and “honest picky eaters”; why from a bio-evolutionary perspective picky eating might well be advantageous; and how many a picky eater, \u003ca href=\"http://ww2.kqed.org/bayareabites/2005/02/24/the-picky-years/\">Stephanie included\u003c/a>, can wind up morphing into a full-blown foodie. Oh, and some kick-ass recipes (I’ve already made Stephanie’s standby \u003ca href=\"http://www.food52.com/recipes/2625_roasted_broccoli_with_smoked_paprika_vinaigrette_and_marcona_almonds\">roasted broccoli\u003c/a>, originally from Food 52, and I’m moving on tonight to her \u003ca href=\"http://ww2.kqed.org/bayareabites/2007/07/12/okra-ok/\">sautéed okra\u003c/a>. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>What follows is a Q & A with Stephanie. \u003cem>Full disclosure:\u003c/em> I’m mentioned in her acknowledgements due to a quick allusion in \"Suffering Succotash\" to just how vain I am about my bookshelves, a characteristic I hope at least I gain points for at least being honest about it, just like an “honest picky eater.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/StephanieLucianovic560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/StephanieLucianovic500.jpg\" alt=\"Stephanie V.W. Lucianovic. Photo: Sam Breach\" title=\"Stephanie V.W. Lucianovic. Photo: Sam Breach\" width=\"500\" height=\"467\" class=\"alignnone size-full wp-image-45385\">\u003c/a>\u003cbr>\n\u003cem>Stephanie V.W. Lucianovic. Photo: Sam Breach\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>The title of your book, \"Suffering Succotash,\" is so perfect and so smart. Did you struggle to come up with that title, or did it just come to you in a flash one day?\u003c/strong>\u003c/p>\n\u003cp>I was simply brainstorming titles and subtitles one day, and among other less inspiring results like \"Confessions of a Picky Eater\" and \"From Picky to Foodie, My Painful Journey of Food Waste,\" I scribbled down \"Suffering Succotash.\" It was just working title for a long time, totally a placeholder, and I didn't want to get too attached to it. Given that it is the trademark expression of Loony Tunes' Sylvester the Cat, I really didn't think we'd be allowed to use it for the book. Luckily for me, it turns out that not even the Warner Brothers folks can lay original claim to \"Suffering Succotash,\" because it's a minced oath, which is an expression that the devout came up when they needed to swear but didn't particularly feel like going to Hell. \"Suffering Succotash\" is the de-brimstoned version of \"Suffering Savior\" -- just as \"Gosh\" or \"Golly\" subs in for \"God.\" Other lesser known minced oaths include \"Cheese and rice\" for \"Jesus Christ,\" \"Gadzooks\" for \"Gods hooks,\" which refers to the nails on Christ's cross, and \"criminy\" for \"Christ's money,\" aka the thirty pieces of silver Judas pocketed to betray Jesus. You know, good fun. \u003c/p>\n\u003cp>\u003cstrong>You take such care in the book to make clear that for picky eaters, it's not so much that they won't eat certain foods, but more that they can't -- a very important distinction and one that takes non-picky eaters like me by surprise and leaves us feeling a bit like we've been horribly insensitive and ignorant. What are other important \"takeaway\" messages about picky eaters that you think non-picky eaters really must know?\u003c/strong>\u003c/p>\n\u003cp>Being a picky eater is not fun. In fact, it really sucks. It sucks to be scared of restaurants, it sucks to get anxious when traveling in foreign locations, it sucks to avoid family gatherings, but what sucks the most is the shame and embarrassment picky eaters carry. Picky eating is not a choice. Picky eaters are not being whiny or high maintenance or xenophobic, they are reacting to their instincts, their biology, their genetics, and their past experiences.\u003c/p>\n\u003cp>Also, people have varying success when it comes to \"getting over\" picky eating. Just because some people do doesn't mean all can. I'd really like non-picky eaters to think of foods they really hate and imagine what life would be like for them if those foods were the only foods out there. Food preferences are subjective, just like music preferences. You wouldn't call me whiny, high maintenance, or tween-o-phobic just because I don't like \u003ca href=\"http://www.mileycyrus.com/\">Miley Cyrus\u003c/a>, would you?\u003c/p>\n\u003cp>No one would choose to be a picky eater. \u003c/p>\n\u003cp>\u003cstrong>What about picky eating in other cultures, specifically in ones where there is far less variety in terms of diet? Are there picky eaters everywhere, no matter what the choices and culture, or is it possible that picky eating is something of a reaction to abundance?\u003c/strong>\u003c/p>\n\u003cp>I can only hypothesize since it’s not my area of expertise, but statistically speaking, it stands to reason that when you have a large variety of choices the chances are pretty favorable that there are going to be some things you don't like. It used to be that grocery stores carried one kind of cheese or one variety of tomato, but today we theoretically have access to a larger variety of food than we ever did before, so it makes sense people aren't going to like every piece of fruit or slice of cheese out there. This is also why I question the idea that picky eating is on the rise among children or if it's simply that we now have so many more foods that have the potential to be disliked.\u003c/p>\n\u003cp>I think it's also safe to say that there are people all around the world who like some foods and dislike other foods; that's just biology, access, or life experience. Whether those dislikes translate into \"picky eating\" as we define it is not something I can say definitively. Anecdotally, my father grew up poor, and it never occurred to him not to eat the food that was put in front of him. He may not have liked everything, but he ate it anyway. \u003c/p>\n\u003cp>\u003cstrong>To non-picky eaters, until they read your book, it seems strange that an entire book could be devoted to picky eating. At what point did you know that you had an entire book’s worth of material on picky eating?\u003c/strong>\u003c/p>\n\u003cp>I always knew I had a lot to say and many stories to tell but what I didn't know was the sheer amount of information I'd be able to dig up that could explain so many things, like why always defaulting to \"let's talk about Supertasters\" when talking about picky eaters is often inaccurate and a dead end. The deeper into my research I burrowed, the more information I found and the more fascinated I became with the topic. There were so many instances of, \"Yes! This explains SO MUCH!\" Like how the horror some picky eaters have of foods touching can be related to the Borgia \"We Live to Poison\" Family and extended to the idea that picky eaters will inherit the universe. Or how a chance encounter with Hare Krishna beliefs combined with something \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/04/25/jacques-pepin-talks-picky-eating-foie-gras-and-paula-deen/\">Jacques Pépin\u003c/a> once told me turned into a quick and painless session of family therapy that would probably resonate with other picky eaters. I could go on and on about lemonade and skunk smells and picky eaters in the Bible being killed off by plagues, but I'll save space and encourage people to just read the book.\u003c/p>\n\u003cp>\u003cstrong>Your book is in some ways a manifesto for picky eaters, and you even suggest that picky eaters \"stand proud.\" Tell us a bit more about what you mean by that.\u003c/strong>\u003c/p>\n\u003cp>Hah! I originally thought of my exhort to \"stand picky, stand proud\" as a battle cry, but I like the idea of writing an entire manifesto. Makes me sound like I\"m holed up in a bunker somewhere plotting mass raisin deaths.\u003c/p>\n\u003cp>What I mean by \"stand picky, stand proud\" is to not be ashamed of who you are. If you are picky, so be it. Own it. Realize it's not your fault, that it's out of your control, and that anyone who hassles you can read my book to educate themselves on the facts of picky eating and hopefully gain a modicum of empathy. \u003c/p>\n\u003cp>\"Suffering Succotash\" is the first book written by a picky eater for picky eaters, and part of my mission in writing it and getting all this research, information, and shared experiences out there is to, as I say in the book, give picky eaters their day in the sun. It's time someone told their story and put a kibosh on all those \"picky eaters are sooooo annoying\" articles that get written every holiday season.\u003c/p>\n\u003cp>\u003cstrong>Imagine for a moment that you are sent off to a desert island for three months, and your only food supplies to keep you going for those three months are the foods you’ve declared in \"Suffering Succotash\" you hate most: raisins, bananas, oatmeal, cream of wheat, grits, polenta, the skin of tomatoes, caviar, offal, cooked green peppers, cooked green beans, particular fish, figs, dates, particular melons, stews, braises, gelatinous desserts, rabbit, veal, dill, black licorice, tarragon, lemongrass, coleslaw, mozzarella cheese, mayonnaise, rice pudding, particular leafy greens, cooked cherries, fruit flavored chocolate, fried rice with peas and carrots, tapioca, cream sauces, and grape leaves and seaweed. What would you do?\u003c/strong>\u003c/p>\n\u003cp>Starve. No, I'm kidding. That's the list of foods I prefer not to have in my mouth if I had the choice. However since I've overcome my hatred of so many other things, I'm pretty confident I would do okay on a weird-ass island that managed to produce cream of wheat AND mayonnaise with minimal gagging. But not raisins. Raisins are pure evil.\u003c/p>\n\u003cp>I guess I would just have to get myself in \"I eat this or I die\" mindset. It would be a far more powerful motivator than trying to impress my boyfriend, which was my original impetus for getting over certain food hates. I would take deep breaths and try relax. I would have to forget the whole \"marooned on a desert island with no hope of rescue\" thing, which would probably be at odds with the \"trying to relax\" thing.\u003c/p>\n\u003cp>In the face of certain death by starvation, I don't think it would be too difficult for anyone to eat the things one hates the most. I mean, people have drunk their own urine for survival!\u003c/p>\n\u003cp>\u003cstrong>Meet Stephanie in person and buy a copy of her book at one of these Bay Area events:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>July 9, 2012\u003c/strong>\u003cbr>\nReading & Signing\u003cbr>\n\u003ca href=\"http://www.omnivorebooks.com/events.html\">Omnivore Books\u003c/a>\u003cbr>\nSan Francisco, CA\u003cbr>\n6:00 PM\u003c/p>\n\u003cp>\u003cstrong>July 10, 2012\u003c/strong>\u003cbr>\nReading & Signing\u003cbr>\n\u003ca href=\"http://bookpassage.com/event/stephanie-lucianovic-suffering-succotash-picky-eaters-quest-understand-why-we-hate-foods-we-ha\">Book Passage San Francisco\u003c/a>\u003cbr>\nSan Francisco, CA\u003cbr>\n6:00 PM\u003c/p>\n\u003cp>\u003cstrong>July 26, 2012\u003c/strong>\u003cbr>\nRead-Along, Live Chat, and Raisin Bash Session\u003cbr>\n\u003ca href=\"http://tomatonation.com/culture-and-criticism/tn-read-along-15-suffering-succotash/\">Tomato Nation\u003c/a>\u003cbr>\nOnline\u003cbr>\n5:30 PT/8:30 ET\u003c/p>\n\u003cp>\u003cstrong>August 26, 2012\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.paloaltojcc.org/events/2012/08/26/community-events/litquake-a-festival-of-books-ideas-community/\">Litquake Peninsula Mini-Fest\u003c/a>\u003cbr>\nOshman Family Jewish Community Center\u003cbr>\nPalo Alto, CA\u003cbr>\n5:00 PM\u003c/p>\n\u003cp>\u003cstrong>August 29, 2012\u003c/strong>\u003cbr>\nReading & Signing\u003cbr>\n\u003ca href=\"http://www.keplers.com/keplers-events-coming-soon\">Kepler's Books\u003c/a>\u003cbr>\nMenlo Park, CA\u003cbr>\n7:00 PM\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>September 13, 2012\u003c/strong>\u003cbr>\nReading & Signing\u003cbr>\n\u003ca href=\"http://www.tylerflorence.com/\">The Tyler Florence Shops\u003c/a>\u003cbr>\nMill Valley, CA\u003cbr>\n6:00 PM\u003c/p>\n\u003cul>\n\u003cstrong>\"The Picky Years\" BAB Posts:\u003c/strong>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2005/02/24/the-picky-years/\">The Picky Years\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2005/03/03/the-picky-years-part-the-second/\">The Picky Years, Part the Second \u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2005/03/10/the-picky-years-the-final-chapter/\">The Picky Years: The Final Chapter\u003c/a>\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Top 5 Local Wines that Made the Cut at Pinot Days",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Pinot-Days.jpg\">\u003cimg class=\"alignnone size-full wp-image-44761\" title=\"Pinot Days\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Pinot-Days.jpg\" alt=\"Pinot Days\" width=\"500\" height=\"323\">\u003c/a>\u003cbr>\nPinot Noir has been called the 'Heart Break' grape because it is so hard to make a good wine and when one does, well, fanatics have been known to weep. It's the diva of varietals, finicky and thus expensive to grow. And while Chardonnay and Merlot may be more popular, Pinot has a steady, nearly cult-like following (in no small part due to the central California road trip movie, \"\u003ca href=\"http://www.foxsearchlight.com/sideways/\">Sideways\u003c/a>\"). One of the biggest Pinot events of the year is \u003ca href=\"http://www.pinotdays.com/Festivals/San_Francisco.asp\">Pinot Days\u003c/a> at San Francisco's Fort Mason. Pinotphiles turned up in droves to taste through hundreds of spicy, silky, earthy, cherry-overtoned Pinots from California, Oregon, Washington and points even farther.\u003c/p>\n\u003cp>After two hours of sipping, swirling, sometimes swallowing but mostly spitting, I emerged from the Festival Pavillion with berry stained teeth and nearly unintelligible notes of interesting Pinots. It helps to have some kind of focus when you are entering a tasting event with nearly 500 wines and a bunch of Pinot freaks, such as myself. I went in search of local, undiscovered gems and found several which I have narrowed down to five, all south of fifty bucks (often the bottom line for a really good bottle of Pinot).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Freeman2.jpg\">\u003cimg class=\"alignnone size-full wp-image-44758\" title=\"Freeman Wines\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Freeman2.jpg\" alt=\"Freeman Wines\" width=\"500\" height=\"429\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.freemanwinery.com/\">\u003cstrong>Freeman\u003c/strong>\u003c/a>\u003cbr>\nThe 2010 Keefer Ranch, Pinot Noir ($46) was an immediate hit with me. It was crisp and earthy. This vineyard sits in the middle of Green Valley, a couple of miles in from the town of Bodega, and has that Pinot taste that is so specific to the Russian River Valley, silky and smooth with notes of lush, ripe cherries. Get it while you can, Freeman made 320 (750ml) cases of this one. Every one of Freeman's award winning wines that I tried at Pinot Days made me salivate.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/wrath.jpg\">\u003cimg class=\"alignnone size-full wp-image-45069\" title=\"Wrath wines\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/wrath.jpg\" alt=\"Wrath wines\" width=\"500\" height=\"343\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.wrathwines.com/\">\u003cstrong>Wrath\u003c/strong>\u003c/a>\u003cbr>\nThis Monterey County winemaker is located in the town of Soledad and has a tasting room in Carmel. I tried the award winning 2009 Wrath McIntyre Vineyard Pinot Noir from the Santa Lucia Highlands. It goes for $49 and is rich with hints of boysenberry yet a bit savory, too. Wrath makes great wines and several are more affordable than this Pinot Noir including their Rose of Pinot Noir, Chardonnay, several killer Syrahs and a Monterey Sauvignon Blanc.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_0331.jpg\">\u003cimg class=\"alignnone size-full wp-image-44829\" title=\"Fort Ross Wines\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_0331.jpg\" alt=\"Fort Ross Wines\" width=\"502\" height=\"350\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.fortrossvineyard.com/\">\u003cstrong>Fort Ross\u003c/strong> \u003c/a>\u003cbr>\nFort Ross, located on the northern coast of Sonoma County, makes a variety of good Pinots at a decent price point. My favorite is Symposium. I actually discovered it at \u003ca href=\"http://www.piccinocafe.com/\">Piccino\u003c/a> in San Francisco's Dogpatch and was happy to be reminded of it at Pinot Days. While the 2009 Pinot Noir Fort Ross Symposium from the Sonoma Coast is still a stand out at $32, their other Pinots, as well as a low oak Chardonnay, were very, very, very good.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_0318.jpg\">\u003cimg class=\"alignnone size-full wp-image-44832\" title=\"Jake and Ben Fetzer of Masut Wines\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_0318.jpg\" alt=\"Jake and Ben Fetzer of Masut Wines\" width=\"500\" height=\"406\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.masut.com/\">\u003cstrong>Masut\u003c/strong> \u003c/a>\u003cbr>\nBrothers Jake and Ben Fetzer have inherited the family gene for winemaking. One sip of the Masut 2010 Estate Vineyard ($40) Pinot and there is no doubt. It is ruby red in color and lush with cherry overtones and spices. This Pinot is a complex wine full of taste. These guys are farming land that borders the Fetzer Home Ranch they grew up on between Willits and Ukiah. Says Ben Fetzer of their rural vineyards, \"Most people think they are lost when they get here.\" Sometimes one has to get lost to really make a discovery.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_0341.jpg\">\u003cimg class=\"alignnone size-full wp-image-44833\" title=\"Abiouness Wines\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_0341.jpg\" alt=\"Abiouness Wines\" width=\"500\" height=\"381\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://abiounesswines.com/\">\u003cstrong>Abiouness\u003c/strong>\u003c/a>\u003cbr>\nLast but not least is Abiouness named after the owner and winemaker, Nicole Abiouness who says the name is a compliment to her Lebanese father. The 2008 Stanly Ranch Pinot from Carneros ($38) is a very small production, only 218 cases were made. This is typical California Pinot, fruit forward and smooth with a long, lush finish. Others, too, must think highly of Abiouness, her wines have been found at such lofty restaurants as \u003ca href=\"http://www.frenchlaundry.com/\">The French Laundry\u003c/a>.\u003c/p>\n\n",
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"excerpt": "Pinotphiles turned up in droves to taste their favorite grape at San Francisco's Pinot Days. I went in search of local, undiscovered gems and found several which I have narrowed down to five, all south of fifty bucks (often the bottom line for a really good bottle of Pinot). ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Pinot-Days.jpg\">\u003cimg class=\"alignnone size-full wp-image-44761\" title=\"Pinot Days\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Pinot-Days.jpg\" alt=\"Pinot Days\" width=\"500\" height=\"323\">\u003c/a>\u003cbr>\nPinot Noir has been called the 'Heart Break' grape because it is so hard to make a good wine and when one does, well, fanatics have been known to weep. It's the diva of varietals, finicky and thus expensive to grow. And while Chardonnay and Merlot may be more popular, Pinot has a steady, nearly cult-like following (in no small part due to the central California road trip movie, \"\u003ca href=\"http://www.foxsearchlight.com/sideways/\">Sideways\u003c/a>\"). One of the biggest Pinot events of the year is \u003ca href=\"http://www.pinotdays.com/Festivals/San_Francisco.asp\">Pinot Days\u003c/a> at San Francisco's Fort Mason. Pinotphiles turned up in droves to taste through hundreds of spicy, silky, earthy, cherry-overtoned Pinots from California, Oregon, Washington and points even farther.\u003c/p>\n\u003cp>After two hours of sipping, swirling, sometimes swallowing but mostly spitting, I emerged from the Festival Pavillion with berry stained teeth and nearly unintelligible notes of interesting Pinots. It helps to have some kind of focus when you are entering a tasting event with nearly 500 wines and a bunch of Pinot freaks, such as myself. I went in search of local, undiscovered gems and found several which I have narrowed down to five, all south of fifty bucks (often the bottom line for a really good bottle of Pinot).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Freeman2.jpg\">\u003cimg class=\"alignnone size-full wp-image-44758\" title=\"Freeman Wines\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Freeman2.jpg\" alt=\"Freeman Wines\" width=\"500\" height=\"429\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.freemanwinery.com/\">\u003cstrong>Freeman\u003c/strong>\u003c/a>\u003cbr>\nThe 2010 Keefer Ranch, Pinot Noir ($46) was an immediate hit with me. It was crisp and earthy. This vineyard sits in the middle of Green Valley, a couple of miles in from the town of Bodega, and has that Pinot taste that is so specific to the Russian River Valley, silky and smooth with notes of lush, ripe cherries. Get it while you can, Freeman made 320 (750ml) cases of this one. Every one of Freeman's award winning wines that I tried at Pinot Days made me salivate.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/wrath.jpg\">\u003cimg class=\"alignnone size-full wp-image-45069\" title=\"Wrath wines\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/wrath.jpg\" alt=\"Wrath wines\" width=\"500\" height=\"343\">\u003c/a>\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.wrathwines.com/\">\u003cstrong>Wrath\u003c/strong>\u003c/a>\u003cbr>\nThis Monterey County winemaker is located in the town of Soledad and has a tasting room in Carmel. I tried the award winning 2009 Wrath McIntyre Vineyard Pinot Noir from the Santa Lucia Highlands. It goes for $49 and is rich with hints of boysenberry yet a bit savory, too. Wrath makes great wines and several are more affordable than this Pinot Noir including their Rose of Pinot Noir, Chardonnay, several killer Syrahs and a Monterey Sauvignon Blanc.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_0331.jpg\">\u003cimg class=\"alignnone size-full wp-image-44829\" title=\"Fort Ross Wines\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_0331.jpg\" alt=\"Fort Ross Wines\" width=\"502\" height=\"350\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.fortrossvineyard.com/\">\u003cstrong>Fort Ross\u003c/strong> \u003c/a>\u003cbr>\nFort Ross, located on the northern coast of Sonoma County, makes a variety of good Pinots at a decent price point. My favorite is Symposium. I actually discovered it at \u003ca href=\"http://www.piccinocafe.com/\">Piccino\u003c/a> in San Francisco's Dogpatch and was happy to be reminded of it at Pinot Days. While the 2009 Pinot Noir Fort Ross Symposium from the Sonoma Coast is still a stand out at $32, their other Pinots, as well as a low oak Chardonnay, were very, very, very good.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_0318.jpg\">\u003cimg class=\"alignnone size-full wp-image-44832\" title=\"Jake and Ben Fetzer of Masut Wines\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_0318.jpg\" alt=\"Jake and Ben Fetzer of Masut Wines\" width=\"500\" height=\"406\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.masut.com/\">\u003cstrong>Masut\u003c/strong> \u003c/a>\u003cbr>\nBrothers Jake and Ben Fetzer have inherited the family gene for winemaking. One sip of the Masut 2010 Estate Vineyard ($40) Pinot and there is no doubt. It is ruby red in color and lush with cherry overtones and spices. This Pinot is a complex wine full of taste. These guys are farming land that borders the Fetzer Home Ranch they grew up on between Willits and Ukiah. Says Ben Fetzer of their rural vineyards, \"Most people think they are lost when they get here.\" Sometimes one has to get lost to really make a discovery.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_0341.jpg\">\u003cimg class=\"alignnone size-full wp-image-44833\" title=\"Abiouness Wines\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/IMG_0341.jpg\" alt=\"Abiouness Wines\" width=\"500\" height=\"381\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://abiounesswines.com/\">\u003cstrong>Abiouness\u003c/strong>\u003c/a>\u003cbr>\nLast but not least is Abiouness named after the owner and winemaker, Nicole Abiouness who says the name is a compliment to her Lebanese father. The 2008 Stanly Ranch Pinot from Carneros ($38) is a very small production, only 218 cases were made. This is typical California Pinot, fruit forward and smooth with a long, lush finish. Others, too, must think highly of Abiouness, her wines have been found at such lofty restaurants as \u003ca href=\"http://www.frenchlaundry.com/\">The French Laundry\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Bi-Rite Creamery's Sweet Cream and Sugar Cones: Review and Recipe for Balsamic Strawberry Ice Cream",
"title": "Bi-Rite Creamery's Sweet Cream and Sugar Cones: Review and Recipe for Balsamic Strawberry Ice Cream",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1607741849/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/sweetcream-bookcover500.jpg\" alt=\"Sweet Cream and Sugar Cones\" title=\"Sweet Cream and Sugar Cones\" width=\"500\" height=\"633\" class=\"alignnone size-full wp-image-44437\">\u003c/a>\u003c/p>\n\u003cp>What to do when it's too darn hot? Make ice cream, of course! And just in time for this summer's inland heat wave come Bi-Rite Creamery's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1607741849/kqedorg-20\">Sweet Cream and Sugar Cones\u003c/a> and the \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1452104689/kqedorg-20\">Humphry Slocombe Ice Cream Book\u003c/a>, two much-anticipated recipe books from a couple of our favorite local scoop shops. This week, we'll go to Bi-Rite; check in next week to see how Humphry Slocombe fares. \u003c/p>\n\u003cp>If you ever need proof of San Francisco's food obsession, just stroll by \u003ca href=\"http://www.biritecreamery.com\">Bi-Rite Creamery\u003c/a> on a sunny Saturday afternoon. Or a windy Tuesday, or a foggy Friday...it's a rare hour of the day, no matter what the weather, that this standing-room-only ice cream shop doesn't have a line stretching down the street and around the block. Of course, its prime Dolores Park location would be a draw even if they were selling Otter Pops and Good Humor bars. But as any fan can tell you, the ice cream is consistently delicious, in rotating flavors that offer a good mix of kid-friendly (cookies and cream, mint chip, malted vanilla with peanut brittle and milk chocolate) and foodie-pleasing (salted caramel, balsamic strawberry, honey lavender). If you can't stand the line, there's a take-out window down the street selling soft-serve swirls, plus divine seasonal fruit popsicles, cookies, and ice-cream sandwiches. \u003c/p>\n\u003cp>Bi-Rite Creamery founders Anne Walker and Kris Hoogerhyde got their ice-cream start in 2000, as pastry chefs at the now-closed but well-loved 42 Degrees restaurant. Even though their little shop sold close to half a million scoops last year, they still make their ice cream and ice-cream treats in small batches, using organic Straus dairy from Marin, coffee beans from \u003ca href=\"http://www.ritualroasters.com\">Ritual Roasters\u003c/a>, and a lot of organic and/or local produce sourced through their sister business, \u003ca href=\"http://www.biritemarket.com\">Bi-Rite Market\u003c/a>. (Walker is married to Bi-Rite owner \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/06/favorite-food-spots-of-bi-rites-sam-mogannam/\">Sam Mogannam\u003c/a>.)\u003c/p>\n\u003cp>The book, written by Walker and Hoogerhyde with \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/10/31/how-to-eat-good-food-a-local-grocer%E2%80%99s-manifesto/\">Bi-Rite Market's Eat Good Food\u003c/a> author Dabney Gough, is bright, chatty and friendly, accessible to all skill levels thanks to smart, detailed instructions that don't just rely on cooking times, but give readers visual and textural tip-offs as well. An initial Master Instructions chapter gives thorough step-by-step instructions for making ice-cream base, sorbet, granita, ice cream cakes and pies, in fuller detail than the following recipes. Even if you've never made ice cream before, reading these instructions is like having a helpful chef pal hovering at your elbow, trouble-shooting and encouraging you at every step. Besides the ice creams, there are recipes for all kinds of sundae-bar delights, from chocolate and vanilla cake bases and homemade marshmallows to hot fudge, peanut brittle, brownies, snickerdoodles (for making their signature cinnamony \u003cem>ricanelas\u003c/em> ice cream), lemon curd, gingersnaps, gingerbread, and more. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Once you've mastered the vanilla ice cream, you can make any recipe in the book, as every ice cream variation starts with the same basic stovetop-custard base of heavy cream, lowfat milk, sugar, salt, and egg yolks, put together the same way. Perhaps in wanting to appeal to the broadest possible base of home cooks (and families), the authors don't give temperature measurements for their basic custard recipe, relying instead on the traditional direction to cook until it \"coats the back of a spatula.\" In my experience, most home cooks are very jumpy around custard mixtures, and usually undercook them in their hopes of avoiding a scrambled mess. Using an instant-read, digital thermometer to gauge doneness solves this problem and gives the most consistent results; it would have be helpful if the authors had included stage-by-stage temperature readings for their more advanced, gadget-minded cooks, along with the typical visual cues. \u003c/p>\n\u003cp>The chapters are organized by main ingredient, so if you're craving caramel, you can turn to the caramel chapter and find everything brown and sugary, from Brown Sugar Ice Cream with a Ginger-Caramel Swirl to Toffee Chip Cookies, Brown Sugar Graham Crackers, and Caramel Sauce. It can make for some flipping back and forth if you want to make a variety of toppings, however, since the sauces—Vanilla Butterscotch, Hot Fudge, Espresso Fudge, Caramel, Blueberry-Lemon—aren't listed one after the other in a toppings chapter but separated, respectively, into the Vanilla, Chocolate, Coffee and Tea, Caramel, and Berries chapters. I also wish there was a stone-fruit chapter; homemade peach ice cream is a food of the gods, and I'm sure Walker and Hoogerhyde could make an appropriately celestial version. \u003c/p>\n\u003cp>And before a second edition is printed, I hope the copyediting team at Ten Speed Press does another proof-read, since at least two recipes have embarrassing gaps where significant items are mentioned in the ingredient list and then never seen again. In the Caramelized Banana Ice Cream, for example, the bananas are caramelized, pureed, and set aside, with no mention of when or how they should be added to the ice-cream base. Pumpkin puree is listed as an ingredient in Pumpkin Pie Ice Cream, but never mixed in. Small oversights, but having been a cookbook editor, I know that these are the types of mistakes that drive readers crazy. (According to Ten Speed, the authors have since fixed these omissions for future editions, and the corrected instructions are available on the book's \u003ca href=\"http://biritecreamery.com/book/sweet-cream-sugar-cones-frequently-asked-questions\">Frequently Asked Questions\u003c/a> page.) \u003c/p>\n\u003cp>Overall, I'd give this two-and-a-half scoops. The ice cream (and dairy-free fruit popsicle) recipes are fun, tasty, and very of-the-moment, and the numerous side recipes for cakes, cookies, and toppings makes this as much a dessert cookbook as an ice cream one. Plus, buying the book is the only way to find out how to make their madly popular Salted Caramel ice cream, since that's the one recipe that reviewers and bloggers can't get permission to reprint. The secret? Sugar and salt. For the rest of it, you'll have to buy the book. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Balsamic-Strawberry560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Balsamic-Strawberry560.jpg\" alt=\"Balsamic Strawberry Ice Cream\" title=\"Balsamic Strawberry Ice Cream\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-44436\">\u003c/a>\u003cbr>\n\u003cem>Balsamic Strawberry Ice Cream Cake. Photograph: Paige Green\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Balsamic Strawberry Ice Cream\u003c/strong>\u003cbr>\nIn the United States, peanut butter and jelly are considered a perfect match. In Italy, it's the same thing with strawberries and balsamic vinegar, a classic combination that makes a simple, refreshing dessert. If you've never had this stellar pairing, give our frozen version a shot. The vinegar is subtle and adds depth to the bright sweetness of the strawberries. We add it in two stages (with the cooking berries and just before churning) for an even more complex flavor. \u003c/p>\n\u003cp>\u003cem>Reprinted with permission from Sweet Cream and Sugar Cones by Kris Hoogerhyde, Anne Walker and Dabney Gough, copyright 2012. Published by Ten Speed Press, a division of Random House, Inc.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep Time: \u003c/strong>15 minutes, plus 2 hours' chilling time\u003cbr>\n\u003cstrong>Cooking Time: \u003c/strong>35 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 50 minutes, plus 2 to 6 hours' chilling time\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 1 quart\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>For the Strawberry Puree:\u003c/em>\u003c/strong>\u003cbr>\n1 1/2 pints strawberries (3 cups), preferably organic, hulled and halved or quartered\u003cbr>\n2 1/2 tablespoons sugar\u003cbr>\n2 teaspoons balsamic vinegar\u003c/p>\n\u003cp>\u003cstrong>\u003cem>For the Base:\u003c/em>\u003c/strong>\u003cbr>\n5 large egg yolks\u003cbr>\n1/2 cup sugar\u003cbr>\n1 3/4 cups heavy cream\u003cbr>\n3/4 cup 1% or 2% milk\u003cbr>\n1/4 tsp kosher salt\u003cbr>\n2 teaspoons balsamic vinegar\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003cbr>\n\u003c/strong>\u003cbr>\n\u003cstrong>\u003cem>Cook the Berries\u003c/em>\u003c/strong>\u003cbr>\n1. Combine the berries with the 2 1/2 tablespoons sugar and 2 teaspoons vinegar in a large nonreactive skillet. Put the skillet over medium heat and cook, stirring frequently, until the strawberries are soft and the liquid they have released has reduced somewhat, 6 to 8 minutes.\u003c/p>\n\u003cp>2. Let cool slightly, then transfer the berries and their juice to a blender or food processor. Puree until smooth and refrigerate until ready to use. \u003c/p>\n\u003cp>\u003cstrong>\u003cem>Make the Base\u003c/em>\u003c/strong>\u003cbr>\n3. In a medium heatproof bowl, whisk the yolks just to break them up, then whisk in half the sugar (1/4 cup). Set aside. \u003c/p>\n\u003cp>4. In a heavy nonreactive saucepan, stir together the cream, milk, salt, and the remaining sugar (1/4 cup) and put the pan over medium-high heat. When the mixture approaches a bare simmer, reduce the heat to medium. \u003c/p>\n\u003cp>5. Carefully scoop out about 1/2 cup of the hot cream mixture and, whisking the eggs constantly, add the cream to the bowl with egg yolks. Repeat, adding another 1/2 cup of the hot cream to the bowl with the yolks. Using a heatproof rubber spatula, stir the cream in the saucepan as you slowly pour the eggs-and-cream mixture from the bowl into the pan. \u003c/p>\n\u003cp>6. Cook the mixture carefully over medium heat, stirring constantly, until it is thickened, coats the back of a spatula, and holds a clear path when you run your finger across the spatula, 1-2 minutes longer. \u003c/p>\n\u003cp>7. Strain the base through a fine-mesh strainer into a clean container. Set the container into an ice-water bath, wash your spatula, and use it to stir the base occasionally until it is cool. Remove the container from the ice-water bath, cover with plastic wrap, and refrigerate the base for at least 2 hours or overnight.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Freeze the Ice Cream\u003c/em>\u003c/strong>\u003cbr>\n8. Whisk the strawberry puree and the remaining 2 teaspoons vinegar into the chilled base.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>9. Freeze in your ice cream machine according to the manufacturer's instructions. While the ice cream is churning, put the container you'll use to store the ice cream into the freezer. Enjoy right away, or, for a firmer ice cream, transfer to the chilled container and freeze for at least 4 hours. \u003c/p>\n\n",
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"excerpt": "What to cook when it's too darn hot? Ice cream, of course! This week, Stephanie Rosenbaum reviews Sweet Cream and Sugar Cones, a how-to guide from San Francisco's Bi-Rite Creamery, with a recipe for Balsamic Strawberry Ice Cream. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1607741849/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/sweetcream-bookcover500.jpg\" alt=\"Sweet Cream and Sugar Cones\" title=\"Sweet Cream and Sugar Cones\" width=\"500\" height=\"633\" class=\"alignnone size-full wp-image-44437\">\u003c/a>\u003c/p>\n\u003cp>What to do when it's too darn hot? Make ice cream, of course! And just in time for this summer's inland heat wave come Bi-Rite Creamery's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1607741849/kqedorg-20\">Sweet Cream and Sugar Cones\u003c/a> and the \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1452104689/kqedorg-20\">Humphry Slocombe Ice Cream Book\u003c/a>, two much-anticipated recipe books from a couple of our favorite local scoop shops. This week, we'll go to Bi-Rite; check in next week to see how Humphry Slocombe fares. \u003c/p>\n\u003cp>If you ever need proof of San Francisco's food obsession, just stroll by \u003ca href=\"http://www.biritecreamery.com\">Bi-Rite Creamery\u003c/a> on a sunny Saturday afternoon. Or a windy Tuesday, or a foggy Friday...it's a rare hour of the day, no matter what the weather, that this standing-room-only ice cream shop doesn't have a line stretching down the street and around the block. Of course, its prime Dolores Park location would be a draw even if they were selling Otter Pops and Good Humor bars. But as any fan can tell you, the ice cream is consistently delicious, in rotating flavors that offer a good mix of kid-friendly (cookies and cream, mint chip, malted vanilla with peanut brittle and milk chocolate) and foodie-pleasing (salted caramel, balsamic strawberry, honey lavender). If you can't stand the line, there's a take-out window down the street selling soft-serve swirls, plus divine seasonal fruit popsicles, cookies, and ice-cream sandwiches. \u003c/p>\n\u003cp>Bi-Rite Creamery founders Anne Walker and Kris Hoogerhyde got their ice-cream start in 2000, as pastry chefs at the now-closed but well-loved 42 Degrees restaurant. Even though their little shop sold close to half a million scoops last year, they still make their ice cream and ice-cream treats in small batches, using organic Straus dairy from Marin, coffee beans from \u003ca href=\"http://www.ritualroasters.com\">Ritual Roasters\u003c/a>, and a lot of organic and/or local produce sourced through their sister business, \u003ca href=\"http://www.biritemarket.com\">Bi-Rite Market\u003c/a>. (Walker is married to Bi-Rite owner \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/06/favorite-food-spots-of-bi-rites-sam-mogannam/\">Sam Mogannam\u003c/a>.)\u003c/p>\n\u003cp>The book, written by Walker and Hoogerhyde with \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/10/31/how-to-eat-good-food-a-local-grocer%E2%80%99s-manifesto/\">Bi-Rite Market's Eat Good Food\u003c/a> author Dabney Gough, is bright, chatty and friendly, accessible to all skill levels thanks to smart, detailed instructions that don't just rely on cooking times, but give readers visual and textural tip-offs as well. An initial Master Instructions chapter gives thorough step-by-step instructions for making ice-cream base, sorbet, granita, ice cream cakes and pies, in fuller detail than the following recipes. Even if you've never made ice cream before, reading these instructions is like having a helpful chef pal hovering at your elbow, trouble-shooting and encouraging you at every step. Besides the ice creams, there are recipes for all kinds of sundae-bar delights, from chocolate and vanilla cake bases and homemade marshmallows to hot fudge, peanut brittle, brownies, snickerdoodles (for making their signature cinnamony \u003cem>ricanelas\u003c/em> ice cream), lemon curd, gingersnaps, gingerbread, and more. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Once you've mastered the vanilla ice cream, you can make any recipe in the book, as every ice cream variation starts with the same basic stovetop-custard base of heavy cream, lowfat milk, sugar, salt, and egg yolks, put together the same way. Perhaps in wanting to appeal to the broadest possible base of home cooks (and families), the authors don't give temperature measurements for their basic custard recipe, relying instead on the traditional direction to cook until it \"coats the back of a spatula.\" In my experience, most home cooks are very jumpy around custard mixtures, and usually undercook them in their hopes of avoiding a scrambled mess. Using an instant-read, digital thermometer to gauge doneness solves this problem and gives the most consistent results; it would have be helpful if the authors had included stage-by-stage temperature readings for their more advanced, gadget-minded cooks, along with the typical visual cues. \u003c/p>\n\u003cp>The chapters are organized by main ingredient, so if you're craving caramel, you can turn to the caramel chapter and find everything brown and sugary, from Brown Sugar Ice Cream with a Ginger-Caramel Swirl to Toffee Chip Cookies, Brown Sugar Graham Crackers, and Caramel Sauce. It can make for some flipping back and forth if you want to make a variety of toppings, however, since the sauces—Vanilla Butterscotch, Hot Fudge, Espresso Fudge, Caramel, Blueberry-Lemon—aren't listed one after the other in a toppings chapter but separated, respectively, into the Vanilla, Chocolate, Coffee and Tea, Caramel, and Berries chapters. I also wish there was a stone-fruit chapter; homemade peach ice cream is a food of the gods, and I'm sure Walker and Hoogerhyde could make an appropriately celestial version. \u003c/p>\n\u003cp>And before a second edition is printed, I hope the copyediting team at Ten Speed Press does another proof-read, since at least two recipes have embarrassing gaps where significant items are mentioned in the ingredient list and then never seen again. In the Caramelized Banana Ice Cream, for example, the bananas are caramelized, pureed, and set aside, with no mention of when or how they should be added to the ice-cream base. Pumpkin puree is listed as an ingredient in Pumpkin Pie Ice Cream, but never mixed in. Small oversights, but having been a cookbook editor, I know that these are the types of mistakes that drive readers crazy. (According to Ten Speed, the authors have since fixed these omissions for future editions, and the corrected instructions are available on the book's \u003ca href=\"http://biritecreamery.com/book/sweet-cream-sugar-cones-frequently-asked-questions\">Frequently Asked Questions\u003c/a> page.) \u003c/p>\n\u003cp>Overall, I'd give this two-and-a-half scoops. The ice cream (and dairy-free fruit popsicle) recipes are fun, tasty, and very of-the-moment, and the numerous side recipes for cakes, cookies, and toppings makes this as much a dessert cookbook as an ice cream one. Plus, buying the book is the only way to find out how to make their madly popular Salted Caramel ice cream, since that's the one recipe that reviewers and bloggers can't get permission to reprint. The secret? Sugar and salt. For the rest of it, you'll have to buy the book. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Balsamic-Strawberry560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Balsamic-Strawberry560.jpg\" alt=\"Balsamic Strawberry Ice Cream\" title=\"Balsamic Strawberry Ice Cream\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-44436\">\u003c/a>\u003cbr>\n\u003cem>Balsamic Strawberry Ice Cream Cake. Photograph: Paige Green\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Balsamic Strawberry Ice Cream\u003c/strong>\u003cbr>\nIn the United States, peanut butter and jelly are considered a perfect match. In Italy, it's the same thing with strawberries and balsamic vinegar, a classic combination that makes a simple, refreshing dessert. If you've never had this stellar pairing, give our frozen version a shot. The vinegar is subtle and adds depth to the bright sweetness of the strawberries. We add it in two stages (with the cooking berries and just before churning) for an even more complex flavor. \u003c/p>\n\u003cp>\u003cem>Reprinted with permission from Sweet Cream and Sugar Cones by Kris Hoogerhyde, Anne Walker and Dabney Gough, copyright 2012. Published by Ten Speed Press, a division of Random House, Inc.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep Time: \u003c/strong>15 minutes, plus 2 hours' chilling time\u003cbr>\n\u003cstrong>Cooking Time: \u003c/strong>35 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 50 minutes, plus 2 to 6 hours' chilling time\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 1 quart\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>\u003cem>For the Strawberry Puree:\u003c/em>\u003c/strong>\u003cbr>\n1 1/2 pints strawberries (3 cups), preferably organic, hulled and halved or quartered\u003cbr>\n2 1/2 tablespoons sugar\u003cbr>\n2 teaspoons balsamic vinegar\u003c/p>\n\u003cp>\u003cstrong>\u003cem>For the Base:\u003c/em>\u003c/strong>\u003cbr>\n5 large egg yolks\u003cbr>\n1/2 cup sugar\u003cbr>\n1 3/4 cups heavy cream\u003cbr>\n3/4 cup 1% or 2% milk\u003cbr>\n1/4 tsp kosher salt\u003cbr>\n2 teaspoons balsamic vinegar\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003cbr>\n\u003c/strong>\u003cbr>\n\u003cstrong>\u003cem>Cook the Berries\u003c/em>\u003c/strong>\u003cbr>\n1. Combine the berries with the 2 1/2 tablespoons sugar and 2 teaspoons vinegar in a large nonreactive skillet. Put the skillet over medium heat and cook, stirring frequently, until the strawberries are soft and the liquid they have released has reduced somewhat, 6 to 8 minutes.\u003c/p>\n\u003cp>2. Let cool slightly, then transfer the berries and their juice to a blender or food processor. Puree until smooth and refrigerate until ready to use. \u003c/p>\n\u003cp>\u003cstrong>\u003cem>Make the Base\u003c/em>\u003c/strong>\u003cbr>\n3. In a medium heatproof bowl, whisk the yolks just to break them up, then whisk in half the sugar (1/4 cup). Set aside. \u003c/p>\n\u003cp>4. In a heavy nonreactive saucepan, stir together the cream, milk, salt, and the remaining sugar (1/4 cup) and put the pan over medium-high heat. When the mixture approaches a bare simmer, reduce the heat to medium. \u003c/p>\n\u003cp>5. Carefully scoop out about 1/2 cup of the hot cream mixture and, whisking the eggs constantly, add the cream to the bowl with egg yolks. Repeat, adding another 1/2 cup of the hot cream to the bowl with the yolks. Using a heatproof rubber spatula, stir the cream in the saucepan as you slowly pour the eggs-and-cream mixture from the bowl into the pan. \u003c/p>\n\u003cp>6. Cook the mixture carefully over medium heat, stirring constantly, until it is thickened, coats the back of a spatula, and holds a clear path when you run your finger across the spatula, 1-2 minutes longer. \u003c/p>\n\u003cp>7. Strain the base through a fine-mesh strainer into a clean container. Set the container into an ice-water bath, wash your spatula, and use it to stir the base occasionally until it is cool. Remove the container from the ice-water bath, cover with plastic wrap, and refrigerate the base for at least 2 hours or overnight.\u003c/p>\n\u003cp>\u003cstrong>\u003cem>Freeze the Ice Cream\u003c/em>\u003c/strong>\u003cbr>\n8. Whisk the strawberry puree and the remaining 2 teaspoons vinegar into the chilled base.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>9. Freeze in your ice cream machine according to the manufacturer's instructions. While the ice cream is churning, put the container you'll use to store the ice cream into the freezer. Enjoy right away, or, for a firmer ice cream, transfer to the chilled container and freeze for at least 4 hours. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "The Homemade Pantry by Alana Chernila: Review and Recipe for Homemade Wheat Crackers",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_0283.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_0283.jpg\" alt=\"The Homemade Pantry\" title=\"The Homemade Pantry\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-42721\">\u003c/a>\u003c/p>\n\u003cp>In the introduction to her book, \u003ca href=\"http://www.amazon.com/The-Homemade-Pantry-Buying-Making/dp/030788726X\">The Homemade Pantry: 101 Foods You Can Stop Buying and Start Making\u003c/a>, Alana Chernila says, “This is my kitchen. Come on in, but be prepared—it might not be quite what you expect.” Which begs the question, of course, what \u003cem>do\u003c/em> we expect? A lot of DIY-type books of this sort can be a little preachy, taking themselves quite seriously and explaining why it is so important that we start making staples at home. That doesn't happen here. What we \u003cem>do\u003c/em> find is the real-life kitchen of a mother and a writer with two young girls who aims to make many staples at home rather than buying them at the store. This is a genuine book of a busy mom cooking for her family, juggling, navigating, and balancing all that comes with those two endeavors. It's also a likeable and charming book, regardless of your station in life. Mother or not, home cook or not: everyone will find something useful here. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120502_BABHomemadeCrackers-109.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120502_BABHomemadeCrackers-109.jpg\" alt=\"Homemade Crackers\" title=\"Homemade Crackers\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-42713\">\u003c/a>\u003c/p>\n\u003cp>Chernila starts off her discussion of the recipes and her approach to food by listing the reasons why she makes a great deal of the food her family eats at home:\u003c/p>\n\u003cul>\n\u003cli>Food made at home is better for you.\u003c/li>\n\u003cli>Food made at home tastes better.\u003c/li>\n\u003cli>Food made at home usually costs less.\u003c/li>\n\u003cli>Food made at home eliminates unnecessary packaging.\u003c/li>\n\u003cli>Food made at home will change the way you think about food.\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In short, it's better for us and our health and also better for the planet. Of all the reasons though, I love the last one, the one that insists you'll start thinking differently about food. I think this is true anytime you step into the kitchen to prepare a recipe. You're taking the care to feed yourself and your family, to try a new recipe or technique, or simply to chop herbs and wash greens for the week's lunches. It's all about intention and setting aside a little chunk of time to prioritize the way we feed ourselves. In this sense, the book stays close to home, with stories about raising daughters, Chernila's relationship with her husband, and life on the farm. Chernila discusses how she came to certain recipes, why she likes them, and walks you through more difficult tasks and techniques. While she stays close to home, there is a hint of a broader, more global discussion: \u003c/p>\n\u003cblockquote>\u003cp>“If we are to become people who make butter, we might have to shift the way we see ourselves a bit. We might have to get into the adventurous spirit and unearth our own curiosity about where our food comes from.” \u003c/p>\u003c/blockquote>\n\u003cp>So yes, it's fun to make ketchup at home. But beyond fun: it's important, too, because we know where exactly the tomatoes came from and what they looked like when they were picked. We were there when it was made -- heck, we made it--and it's got to taste better for it. \u003c/p>\n\u003cp>Now as with anything, there has to be a balance. It's not likely that most of us have the time (or energy) to make all of our own condiments, bread, pasta noodles, ice cream, butter, and yogurt. Even Chernila says that any given week looks different. Some weeks she'll have a rockstar few days of tackling lots of pantry staples and getting homemade dinners on the table. Other weeks, it'll be all she can do to make a homemade batch of granola and granola bars for the girls to eat on the ride home from school. Such is life. For all of us, I think. And I like Chernila's honesty about this; it makes the book and her approach to cooking seem much more inviting and exciting rather than overwhelming and discouraging. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120502_BABHomemadeCrackers-100.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120502_BABHomemadeCrackers-100.jpg\" alt=\"Making Homemade Crackers\" title=\"Making Homemade Crackers\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-42714\">\u003c/a>\u003cbr>\n\u003cem>Mixing the Cracker Dough: As Easy as a Flip of a Fork (or Hand)\u003c/em>\u003c/p>\n\u003cp>Flipping through the cookbook, numerous recipes stick out as things I can't wait to try. There is the homemade ricotta, Car Snacks (different nutty bars for the ride home from school), homemade ketchup & mustard, veggie burgers, hamburger buns, graham crackers, easiest chocolates, fruit roll-ups, toaster pastries, and chocolate sandwich cookies. Where to begin? The thing that strikes me about the recipes is the overall simplicity here. You’ll see a recipe for Ravioli, not Stinging Nettle and Aged Gouda Ravioli. Just ravioli. Sometimes after reading a batch of the newest food magazines, the ways in which people try to reinvent very good, basic foods to make them more marketable, new, and interesting can become tiresome. That won’t happen here. You’ll find recipes for applesauce, lasagne, and oatmeal. That’s not to say this is a boring book or that these recipes are all intuitive -- they’re not in the least. But they’re also not trying to be something they’re not.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120502_BABHomemadeCrackers-103.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120502_BABHomemadeCrackers-103.jpg\" alt=\"Rolling Out Crackers\" title=\"Rolling Out Crackers\" width=\"540\" height=\"360\" class=\"alignnone size-full wp-image-42715\">\u003c/a>\u003cbr>\n\u003cem>Rolling Out Crackers\u003c/em>\u003c/p>\n\u003cp>One such simple, delightful recipe are the homemade crackers. Now I should preface this by saying I eat crackers often at home in the late afternoon. I have a weakness for Triscuits, but I'm really not too discerning. A good cheese cracker or rye cracker does the trick, too. So when I came across the recipe for Wheat Crackers in \u003cem>The Homemade Pantry\u003c/em>, I knew I had to make them. And after making them and discovering how simple and delicious they are, I knew I had to share them with you. These crackers contain millet and flax seed. They're made with olive oil and two different kinds of flour, are super simple to roll out, and are infinitely adaptable with any kind of herbs you'd like to add, grated cheeses or ground nuts. Also: they're way, way better than a store-bought cracker and cheaper to make. While I think the homemade butter is next on my list, the crackers were a good place to start. They make the kitchen smell toasty and inviting, and yield a week's worth of 4 p.m. snacks. All good things. \u003c/p>\n\u003cp>Before we get to snacks and homemade crackers, I took a moment to ask Alana a few questions about the process of writing the book and coming up with the recipes. Here's what she had to say:\u003c/p>\n\u003cp>\u003cstrong>1. Can you describe what a typical day was like in writing the cookbook?\u003c/strong>\u003cbr>\nThe book really did come straight out of our kitchen as it is on any given day. So a typical day involved all of the craziness in any other day of living and working and feeding a family, plus a whole lot of recipe testing and writing. There were days when I would start right after Joey and the girls left for school -- cooking, sitting down on the couch to write, then going back to cook. Then I'd take a break and maybe cobble together some dinner, and then I'd work deep into the night. It was great work, but all-encompassing. And my family was very, very patient. There was a fair amount of pizza (not homemade) for dinner because I would have spent the whole day trying to figure out the best way to fill a homemade twinkie. The irony did not escape me that I was so busy writing about food at home, that I didn't have time to actually make food at home! It was a huge day when that manuscript was finished.\u003cbr>\n\u003cstrong>\u003cbr>\n2. What's been the biggest surprise or challenge you faced in the process of writing and promoting the book?\u003c/strong>\u003cbr>\nI found that a first book is a lot like a first child-- everything is a surprise! I think that because working on the headnotes of this particular book was a lot like writing a memoir of sorts; I was unprepared for how emotional the process of actually writing those headnotes would be...I've never been so immersed in the process of writing. The process of promoting the book has been a challenge, I think because I'm not always a natural saleswoman. But there's been this wonderful aspect to it-- I've gotten emails from people all over the country who are so excited to make their own staples at home. I love these emails! They tell me what they've made, and how their families react (always positively, so far!). It's just so great to feel like I get to hang out with so many people in their kitchens. It really does feel like an honor.\u003c/p>\n\u003cp>\u003cstrong>3. What are your favorite recipes in the book--the ones you make over and over again? And why?\u003c/strong>\u003cbr>\nThere are several recipes in the book that are mainstays of our weekly diet. I wrote the book because I felt like it was a book I needed to have on my own shelf, and sure enough, I cook from it all the time. My favorites are granola, car snacks (each family member has their favorite), yogurt, ricotta, butter, and crackers. I also have a sweet spot in my heart for the graham cracker recipe. I had such a specific taste and crunch level in my head for that one, and I feel pretty great that I found the right combination of elements. \u003c/p>\n\u003cp>\u003cstrong>4. What do your girls think about seeing their faces in print?\u003c/strong>\u003cbr>\nThey've been so great about all of this--mostly I think because they've had some ownership over the process. They really think of this as their book, and I agree. Jennifer May, the photographer who shot the book, became part of our family over the course of that year. The girls loved her, and they got to see the photos at every step in the process. They like to show their friends the book, and each of the girls have their favorite photos. I've tried to be really sensitive throughout the process though. Just recently Sadie (who is now nine) has put limits on how much of her life is shared online or in print. She has requested that I ask her permission if I plan to share a photo of her or a story that concerns her on the blog. Especially now that she's started cooking and coming into the kitchen as her own person with her own tastes and style, I think it's great that she's decided to draw that boundary. I can see that as they get older, it will be more of a partnership when I want to write about them.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120502_BABHomemadeCrackers-111.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120502_BABHomemadeCrackers-111.jpg\" alt=\"Free-Form Square Crackers\" title=\"Free-Form Square Crackers\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-42716\">\u003c/a>\u003cbr>\n\u003cem>Choose Your Shape: Little Free-Form Square Crackers\u003c/em>\u003cbr>\n\u003cstrong>\u003cbr>\nWheat Crackers\u003c/strong>\u003cbr>\nFrom:\u003ca href=\"http://www.amazon.com/The-Homemade-Pantry-Buying-Making/dp/030788726X\"> The Homemade Pantry: 101 Foods You Can Stop Buying and Start Making \u003c/a>\u003c/p>\n\u003cp>\u003cem>Makes: 50-60 small crackers or 20 large crackers\u003c/em>\u003c/p>\n\u003cp>1 cup (5 ounces) all-purpose flour, plus additional for the counter\u003cbr>\n1 cup (4.75 ounces) spelt flour or whole wheat flour (4.5 ounces)\u003cbr>\n1/2 teaspoon baking powder\u003cbr>\n1/3 cup whole, uncooked millet\u003cbr>\n1/3 cup ground flax seeds\u003cbr>\n1/2 teaspoon kosher salt, plus additional for sprinkling\u003cbr>\nOptional: 5 medium garlic cloves, minced, and 1 tablespoon fresh rosemary\u003cbr>\n1/2 cup plus 2 tablespoons olive oil\u003cbr>\nFreshly ground pepper\u003c/p>\n\u003cp>1. Preheat the oven to 350 F. In a medium bowl, combine the two flours, baking powder, millet, flax, salt, and garlic and rosemary, if using. Add the olive oil and combine with a fork. Slowly add 1/2 cup water, mixing with your hands as you go. Continue to add more water (up to 1/4 cup additional water) to the dough until it holds together. Knead the dough with your hands in the bowl for 2 minutes until it is smooth and very workable.\u003c/p>\n\u003cp>2. Turn out the dough onto a floured surface, press into a flat disc, and roll with a rolling pin until the dough is 1/8 to 1/4 inch thick. For square crackers, use a pizza wheel or sharp knife and cut the dough into 2-inch squares. For round crackers, use a 2-inch biscuit cutter. Any leftover dough can be rerolled for more crackers. \u003c/p>\n\u003cp>3. With a spatula, transfer the cut dough to ungreased cooking sheets and sprinkle each cracker with salt and pepper. Bake for 20-22 minutes, switching the position of the sheets and rotating them midway through, until the crackers are hard to the touch. Transfer to a wire rack. \u003c/p>\n\u003cp>\u003cem>Storage: Room temperature, covered, 7 days; Freezer: Freezer-safe container or bag, 3 months. \u003c/em>\u003cbr>\n\u003cem>\u003cbr>\nRecipe reprinted with permission from Random House, Inc.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Buy the Book:\u003c/strong> \u003ca href=\"http://www.amazon.com/The-Homemade-Pantry-Buying-Making/dp/030788726X\">The Homemade Pantry: 101 Foods You Can Stop Buying and Start Making \u003c/a>\u003cbr>\n\u003cstrong>Read Alana Chernila's Blog:\u003c/strong>\u003ca href=\"http://www.eatingfromthegroundup.com/\"> Eating From the Ground Up\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_0283.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_0283.jpg\" alt=\"The Homemade Pantry\" title=\"The Homemade Pantry\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-42721\">\u003c/a>\u003c/p>\n\u003cp>In the introduction to her book, \u003ca href=\"http://www.amazon.com/The-Homemade-Pantry-Buying-Making/dp/030788726X\">The Homemade Pantry: 101 Foods You Can Stop Buying and Start Making\u003c/a>, Alana Chernila says, “This is my kitchen. Come on in, but be prepared—it might not be quite what you expect.” Which begs the question, of course, what \u003cem>do\u003c/em> we expect? A lot of DIY-type books of this sort can be a little preachy, taking themselves quite seriously and explaining why it is so important that we start making staples at home. That doesn't happen here. What we \u003cem>do\u003c/em> find is the real-life kitchen of a mother and a writer with two young girls who aims to make many staples at home rather than buying them at the store. This is a genuine book of a busy mom cooking for her family, juggling, navigating, and balancing all that comes with those two endeavors. It's also a likeable and charming book, regardless of your station in life. Mother or not, home cook or not: everyone will find something useful here. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120502_BABHomemadeCrackers-109.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120502_BABHomemadeCrackers-109.jpg\" alt=\"Homemade Crackers\" title=\"Homemade Crackers\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-42713\">\u003c/a>\u003c/p>\n\u003cp>Chernila starts off her discussion of the recipes and her approach to food by listing the reasons why she makes a great deal of the food her family eats at home:\u003c/p>\n\u003cul>\n\u003cli>Food made at home is better for you.\u003c/li>\n\u003cli>Food made at home tastes better.\u003c/li>\n\u003cli>Food made at home usually costs less.\u003c/li>\n\u003cli>Food made at home eliminates unnecessary packaging.\u003c/li>\n\u003cli>Food made at home will change the way you think about food.\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In short, it's better for us and our health and also better for the planet. Of all the reasons though, I love the last one, the one that insists you'll start thinking differently about food. I think this is true anytime you step into the kitchen to prepare a recipe. You're taking the care to feed yourself and your family, to try a new recipe or technique, or simply to chop herbs and wash greens for the week's lunches. It's all about intention and setting aside a little chunk of time to prioritize the way we feed ourselves. In this sense, the book stays close to home, with stories about raising daughters, Chernila's relationship with her husband, and life on the farm. Chernila discusses how she came to certain recipes, why she likes them, and walks you through more difficult tasks and techniques. While she stays close to home, there is a hint of a broader, more global discussion: \u003c/p>\n\u003cblockquote>\u003cp>“If we are to become people who make butter, we might have to shift the way we see ourselves a bit. We might have to get into the adventurous spirit and unearth our own curiosity about where our food comes from.” \u003c/p>\u003c/blockquote>\n\u003cp>So yes, it's fun to make ketchup at home. But beyond fun: it's important, too, because we know where exactly the tomatoes came from and what they looked like when they were picked. We were there when it was made -- heck, we made it--and it's got to taste better for it. \u003c/p>\n\u003cp>Now as with anything, there has to be a balance. It's not likely that most of us have the time (or energy) to make all of our own condiments, bread, pasta noodles, ice cream, butter, and yogurt. Even Chernila says that any given week looks different. Some weeks she'll have a rockstar few days of tackling lots of pantry staples and getting homemade dinners on the table. Other weeks, it'll be all she can do to make a homemade batch of granola and granola bars for the girls to eat on the ride home from school. Such is life. For all of us, I think. And I like Chernila's honesty about this; it makes the book and her approach to cooking seem much more inviting and exciting rather than overwhelming and discouraging. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120502_BABHomemadeCrackers-100.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120502_BABHomemadeCrackers-100.jpg\" alt=\"Making Homemade Crackers\" title=\"Making Homemade Crackers\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-42714\">\u003c/a>\u003cbr>\n\u003cem>Mixing the Cracker Dough: As Easy as a Flip of a Fork (or Hand)\u003c/em>\u003c/p>\n\u003cp>Flipping through the cookbook, numerous recipes stick out as things I can't wait to try. There is the homemade ricotta, Car Snacks (different nutty bars for the ride home from school), homemade ketchup & mustard, veggie burgers, hamburger buns, graham crackers, easiest chocolates, fruit roll-ups, toaster pastries, and chocolate sandwich cookies. Where to begin? The thing that strikes me about the recipes is the overall simplicity here. You’ll see a recipe for Ravioli, not Stinging Nettle and Aged Gouda Ravioli. Just ravioli. Sometimes after reading a batch of the newest food magazines, the ways in which people try to reinvent very good, basic foods to make them more marketable, new, and interesting can become tiresome. That won’t happen here. You’ll find recipes for applesauce, lasagne, and oatmeal. That’s not to say this is a boring book or that these recipes are all intuitive -- they’re not in the least. But they’re also not trying to be something they’re not.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120502_BABHomemadeCrackers-103.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120502_BABHomemadeCrackers-103.jpg\" alt=\"Rolling Out Crackers\" title=\"Rolling Out Crackers\" width=\"540\" height=\"360\" class=\"alignnone size-full wp-image-42715\">\u003c/a>\u003cbr>\n\u003cem>Rolling Out Crackers\u003c/em>\u003c/p>\n\u003cp>One such simple, delightful recipe are the homemade crackers. Now I should preface this by saying I eat crackers often at home in the late afternoon. I have a weakness for Triscuits, but I'm really not too discerning. A good cheese cracker or rye cracker does the trick, too. So when I came across the recipe for Wheat Crackers in \u003cem>The Homemade Pantry\u003c/em>, I knew I had to make them. And after making them and discovering how simple and delicious they are, I knew I had to share them with you. These crackers contain millet and flax seed. They're made with olive oil and two different kinds of flour, are super simple to roll out, and are infinitely adaptable with any kind of herbs you'd like to add, grated cheeses or ground nuts. Also: they're way, way better than a store-bought cracker and cheaper to make. While I think the homemade butter is next on my list, the crackers were a good place to start. They make the kitchen smell toasty and inviting, and yield a week's worth of 4 p.m. snacks. All good things. \u003c/p>\n\u003cp>Before we get to snacks and homemade crackers, I took a moment to ask Alana a few questions about the process of writing the book and coming up with the recipes. Here's what she had to say:\u003c/p>\n\u003cp>\u003cstrong>1. Can you describe what a typical day was like in writing the cookbook?\u003c/strong>\u003cbr>\nThe book really did come straight out of our kitchen as it is on any given day. So a typical day involved all of the craziness in any other day of living and working and feeding a family, plus a whole lot of recipe testing and writing. There were days when I would start right after Joey and the girls left for school -- cooking, sitting down on the couch to write, then going back to cook. Then I'd take a break and maybe cobble together some dinner, and then I'd work deep into the night. It was great work, but all-encompassing. And my family was very, very patient. There was a fair amount of pizza (not homemade) for dinner because I would have spent the whole day trying to figure out the best way to fill a homemade twinkie. The irony did not escape me that I was so busy writing about food at home, that I didn't have time to actually make food at home! It was a huge day when that manuscript was finished.\u003cbr>\n\u003cstrong>\u003cbr>\n2. What's been the biggest surprise or challenge you faced in the process of writing and promoting the book?\u003c/strong>\u003cbr>\nI found that a first book is a lot like a first child-- everything is a surprise! I think that because working on the headnotes of this particular book was a lot like writing a memoir of sorts; I was unprepared for how emotional the process of actually writing those headnotes would be...I've never been so immersed in the process of writing. The process of promoting the book has been a challenge, I think because I'm not always a natural saleswoman. But there's been this wonderful aspect to it-- I've gotten emails from people all over the country who are so excited to make their own staples at home. I love these emails! They tell me what they've made, and how their families react (always positively, so far!). It's just so great to feel like I get to hang out with so many people in their kitchens. It really does feel like an honor.\u003c/p>\n\u003cp>\u003cstrong>3. What are your favorite recipes in the book--the ones you make over and over again? And why?\u003c/strong>\u003cbr>\nThere are several recipes in the book that are mainstays of our weekly diet. I wrote the book because I felt like it was a book I needed to have on my own shelf, and sure enough, I cook from it all the time. My favorites are granola, car snacks (each family member has their favorite), yogurt, ricotta, butter, and crackers. I also have a sweet spot in my heart for the graham cracker recipe. I had such a specific taste and crunch level in my head for that one, and I feel pretty great that I found the right combination of elements. \u003c/p>\n\u003cp>\u003cstrong>4. What do your girls think about seeing their faces in print?\u003c/strong>\u003cbr>\nThey've been so great about all of this--mostly I think because they've had some ownership over the process. They really think of this as their book, and I agree. Jennifer May, the photographer who shot the book, became part of our family over the course of that year. The girls loved her, and they got to see the photos at every step in the process. They like to show their friends the book, and each of the girls have their favorite photos. I've tried to be really sensitive throughout the process though. Just recently Sadie (who is now nine) has put limits on how much of her life is shared online or in print. She has requested that I ask her permission if I plan to share a photo of her or a story that concerns her on the blog. Especially now that she's started cooking and coming into the kitchen as her own person with her own tastes and style, I think it's great that she's decided to draw that boundary. I can see that as they get older, it will be more of a partnership when I want to write about them.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120502_BABHomemadeCrackers-111.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/20120502_BABHomemadeCrackers-111.jpg\" alt=\"Free-Form Square Crackers\" title=\"Free-Form Square Crackers\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-42716\">\u003c/a>\u003cbr>\n\u003cem>Choose Your Shape: Little Free-Form Square Crackers\u003c/em>\u003cbr>\n\u003cstrong>\u003cbr>\nWheat Crackers\u003c/strong>\u003cbr>\nFrom:\u003ca href=\"http://www.amazon.com/The-Homemade-Pantry-Buying-Making/dp/030788726X\"> The Homemade Pantry: 101 Foods You Can Stop Buying and Start Making \u003c/a>\u003c/p>\n\u003cp>\u003cem>Makes: 50-60 small crackers or 20 large crackers\u003c/em>\u003c/p>\n\u003cp>1 cup (5 ounces) all-purpose flour, plus additional for the counter\u003cbr>\n1 cup (4.75 ounces) spelt flour or whole wheat flour (4.5 ounces)\u003cbr>\n1/2 teaspoon baking powder\u003cbr>\n1/3 cup whole, uncooked millet\u003cbr>\n1/3 cup ground flax seeds\u003cbr>\n1/2 teaspoon kosher salt, plus additional for sprinkling\u003cbr>\nOptional: 5 medium garlic cloves, minced, and 1 tablespoon fresh rosemary\u003cbr>\n1/2 cup plus 2 tablespoons olive oil\u003cbr>\nFreshly ground pepper\u003c/p>\n\u003cp>1. Preheat the oven to 350 F. In a medium bowl, combine the two flours, baking powder, millet, flax, salt, and garlic and rosemary, if using. Add the olive oil and combine with a fork. Slowly add 1/2 cup water, mixing with your hands as you go. Continue to add more water (up to 1/4 cup additional water) to the dough until it holds together. Knead the dough with your hands in the bowl for 2 minutes until it is smooth and very workable.\u003c/p>\n\u003cp>2. Turn out the dough onto a floured surface, press into a flat disc, and roll with a rolling pin until the dough is 1/8 to 1/4 inch thick. For square crackers, use a pizza wheel or sharp knife and cut the dough into 2-inch squares. For round crackers, use a 2-inch biscuit cutter. Any leftover dough can be rerolled for more crackers. \u003c/p>\n\u003cp>3. With a spatula, transfer the cut dough to ungreased cooking sheets and sprinkle each cracker with salt and pepper. Bake for 20-22 minutes, switching the position of the sheets and rotating them midway through, until the crackers are hard to the touch. Transfer to a wire rack. \u003c/p>\n\u003cp>\u003cem>Storage: Room temperature, covered, 7 days; Freezer: Freezer-safe container or bag, 3 months. \u003c/em>\u003cbr>\n\u003cem>\u003cbr>\nRecipe reprinted with permission from Random House, Inc.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Buy the Book:\u003c/strong> \u003ca href=\"http://www.amazon.com/The-Homemade-Pantry-Buying-Making/dp/030788726X\">The Homemade Pantry: 101 Foods You Can Stop Buying and Start Making \u003c/a>\u003cbr>\n\u003cstrong>Read Alana Chernila's Blog:\u003c/strong>\u003ca href=\"http://www.eatingfromthegroundup.com/\"> Eating From the Ground Up\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Cookbook Review: Ripe: A Cook in the Orchard, by Nigel Slater",
"title": "Cookbook Review: Ripe: A Cook in the Orchard, by Nigel Slater",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1607743329/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/Ripe-cover500.jpg\" alt=\"Ripe: A Cook in the Orchard by Nigel Slater\" title=\"Ripe: A Cook in the Orchard by Nigel Slater\" width=\"500\" height=\"698\" class=\"alignnone size-full wp-image-43546\">\u003c/a>\u003c/p>\n\u003cp>The white peaches have returned, the strawberries are perfect, and the season’s first pinky-red cherries are offering their teasing, tart promise of the darker and sweeter varieties to follow. Yes, just as our desire for winter’s citrus is waning, the new stone fruits and berries are arriving to brighten market tables and kitchen counters alike. I doubt that anyone bakes with the precious first rounds of summer fruit—the $4-a-half-pint raspberries, the $10-a-pound blueberries, the tight-fleshed, golf ball-sized nectarines. These are luxuries, eaten before they even make it to the fridge, scattered over ice cream or stirred into Greek yogurt and honey. \u003c/p>\n\u003cp>Soon, though, we’ll have bounty to take for granted, and then Nigel Slater’s new book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1607743329/kqedorg-20\">Ripe: A Cook in the Orchard\u003c/a>, will come in handy. This fat, handsome, persimmon-colored volume is a companion to Slater’s earlier cooking-and-gardening book, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/22/book-review-tender-by-nigel-slater/\">Tender: A Cook in His Vegetable Patch\u003c/a>. As you might guess from the title, \u003cem>Ripe\u003c/em> finds the British food writer and cookbook author moving from his backyard vegetable beds into the trees, vines, and canes that put a multitude of home-grown fruits and nuts onto his table. As in \u003cem>Tender,\u003c/em> Slater writes only about what he can grow in his particular 55-yard stretch of London soil, which means, perhaps disappointingly to Bay Area readers, no citrus, no almonds, no loquats, no pomegranates, persimmons, or avocados.\u003c/p>\n\u003cp>But he has managed, surprisingly, to nurture both a grapevine and three fig trees, along with a host of very British treats—gooseberries, red, white, and black currants (all of which may take some sleuthing to track down even in our well-stocked farmers' markets), rhubarb, damson plums, elderberries, quinces, even the medlar, an odd, old fruit, common in Shakespeare’s day, now a rarity even in Britain. (The small, brown, apple-like fruit must be picked hard, then “bletted,” or left to soften until it has almost rotted. Slater admits to planting his “quaint, hopelessly crooked” medlar for the sheer mystery and romance of it. The tree has since rewarded him with gorgeous blossoming in spring, followed by just enough fruit to make a couple of jars of tart-sweet amber jelly, good with pork and game, in autumn.) His nuts are European ones: hazelnuts, of course, along with chestnuts and walnuts. \u003c/p>\n\u003cp>The recipes, too, are very British: cozy plum crumbles, a myriad of baked apples, Victoria sponge, “messes” of crushed meringue, whipped cream and berries, gooseberry fool, summer pudding, even skillfully updated versions of centuries-old possets and syllabubs. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As a longtime food writer and former restaurant chef, Slater has a savvy savory palate that can dip into the herb-and-spice pairings of cuisines around the world and translate them, deliciously, into satisfying, boldly flavored dinners without seeming dilettantish. He pairs green salad with peaches and ham, and mackerel with gooseberry sauce. Guinea fowl is roasted with figs, a Chinese-style pork roast is glazed with plum-ginger sauce, and apples accent pheasant, duck, blood sausage, and rabbit. Turkey gets a stuffing of apricots and pistachio; pork goes with peach salsa, blackberry-and-apple sauce, pears, quinces, plums, even rhubarb. \u003c/p>\n\u003cp>When it comes to sweets, however, he’s a home cook, still with an English schoolboy’s love of the crumbly and the comforting. Not for Slater are the more contemporary, multi-layered (and quite delectable) concoctions found in books like pastry chef David Lebovitz’s \u003ca href=\"http://www.amazon.com/Ripe-Dessert-Outstanding-Fruit-Inside-Alongside/dp/0066212464\">Ripe for Dessert\u003c/a>. \u003c/p>\n\u003cp>Instead Slater, growing preciously small backyard amounts, keeps his preparations full-flavored and unfussy. There are rough-hewn galettes, juicy deep-dish pies, and nearly two dozen easy, buttery, not-too-sweet cakes, weighted with nuts and fruits, gently spiced, equally good as a breakfast nibble, a teatime pick-me-up, or a family dessert. \u003c/p>\n\u003cp>The fig chapter has five variations on figs baked with wine, sugar, and spices, while berries are paired with cream in everything from tiramisu and panna cotta to a raspberry-ripple yogurt fool and a frozen ice of raspberries and cream. Of a peach melba-ish summer fruit sundae (peaches poached in vanilla syrup, served over ice cream and drenched in raspberry-red currant puree) he writes simply, “Oh, joy of joys, such greedy bliss!” \u003c/p>\n\u003cp>However much he may enjoy summer’s peaches, he saves his most finely wrought enthusiasm for the less obvious pleasures of the autumn and winter table--its apples and quinces, pears and walnuts. I cannot think of another food writer who has penned such rhapsodies in honor of the baked apple and its sweet, buttery-topped sister, the apple crumble. While many of the cold-weather, elegantly named heirloom varieties of apple (like D’Arcy Spice, Orleans Reinette, Ribston Pippin, and Cornish Gilliflower) that Slater espouses are rarely seen in the Bay Area, his enthusiasm should encourage you, come fall, to seek beyond the easy Fuji and Galas to the more complex, older apples like Esopus Spitzenburg, Ashmead’s Kernel, or Cox’s Orange Pippin. \u003c/p>\n\u003cp>As with \u003cem>Tender,\u003c/em> however, the real reason to add Ripe to your cookbook shelf is Slater’s smart, supple prose and tart observations, which are at once lyrical, deeply felt, and irresistibly irreverent. Nowhere is this better illustrated than in his introduction, as he writes, \u003c/p>\n\u003cblockquote>\u003cp>There is a moment, sometime around the middle of September, when this garden, this diminutive hortus conclusus I have made in an 1820s London terrace, truly becomes the garden of my dreams. The leaves are turning from green to gold, amber, and rust, the last of the fruits hang crimson and smoky blue on the trees, the pumpkin-colored dahlias and Michaelmas daisies have collapsed like drunks across the gravel path. The garden darkens to the color of ginger cake, here and there a shot of saffron, brilliant ochre, or deepest crimson. The colors, I guess, of the Vatican at prayer. \u003c/p>\n\u003cp>The last berries, apples, and plums, wet and almost rotting from the late sun and autumn rain, lend a mellow, alcoholic scent to the space, like the dregs of an abandoned glass of wine. The garden is falling asleep with an air of damp tobacco and wood smoke, but it is still abundant too, with late blackberries, damsons, and a grapevine at breaking point. Each year I race to get to those blackberries before the feast of Michaelmas, when the devil is said to piss on them.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>Recipe: Crisp pork belly, sweet peach salsa\u003c/strong>\u003cbr>\nAsk your butcher to score the skin finely for this, as the crackling is essential. The first brief roasting at the higher temperature sets the crackling on the route to crispness. These ribs are not sweet and sticky like the ones in \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1592402348/kqedorg-20\">The Kitchen Diaries,\u003c/a> but lightly crisp and lip tingling. \u003c/p>\n\u003cp>\u003cem>Adapted and reprinted with permission from Ripe: A Cook in the Orchard by Nigel Slater, copyright (c) 2010, 2012. Published by Ten Speed Press, a division of Random House, Inc. \u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Crisp-pork-belly400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Crisp-pork-belly400.jpg\" alt=\"Crisp Pork Belly - Ripe - Photo: Jonathan Lovekin\" title=\"Crisp Pork Belly - Ripe - Photo: Jonathan Lovekin\" width=\"400\" height=\"576\" class=\"alignnone size-full wp-image-44146\">\u003c/a>\u003cbr>\n\u003cem>Ripe: Crisp pork belly, sweet peach salsa. Photo: Jonathan Lovekin\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 4 servings\u003cbr>\n\u003cstrong>Prep Time: \u003c/strong> 30 minutes, plus 4 hours' marinating\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 1 hour to 1 hour 10 minutes\u003cbr>\n\u003cstrong>Total Time: \u003c/strong> 1 hour 30 minutes to 1 hour 40 minutes\u003cbr>\n\u003cstrong>\u003cbr>\nIngredients:\u003c/strong>\u003cbr>\nPork belly – 2 to 3 pounds (1 to 1.5kg), boned, skin intact and finely scored\u003c/p>\n\u003cp>For the rub:\u003cbr>\ngarlic – 3 cloves\u003cbr>\nlight soy sauce – 2 tablespoons\u003cbr>\npeanut oil – a tablespoon\u003cbr>\nsalt – 2 teaspoons\u003cbr>\ndried chile flakes – half a teaspoon\u003cbr>\nChinese five-spice powder – a slightly heaping teaspoon\u003c/p>\n\u003cp>For the peach salsa:\u003cbr>\ngreen onions – 2\u003cbr>\na small red chile\u003cbr>\npeaches – 3\u003cbr>\ncherry tomatoes – 8\u003cbr>\ncilantro – a small bunch\u003cbr>\njuice of 2 limes\u003cbr>\nolive oil – 3 tablespoons\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Put the pork in a china or glass dish. Peel and crush the garlic to a paste, stirring in the soy, oil, salt, chile flakes, and five-spice powder. Spread this paste over the skin and underside of the pork and leave it to marinate for a good four hours, if not overnight.\u003c/p>\n\u003cp>2. Preheat the oven to 425°F (220°C). Place the pork in a roasting pan, then cook, skin-side up, for about twenty minutes. \u003c/p>\n\u003cp>3. Lower the heat to 400°F (200°C) and continue cooking for a further forty to fifty minutes, until the skin is dark and crisp. Leave to rest for ten minutes before carving.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>4. Make the salsa. Trim and finely chop the green onions. Finely chop the chile. Peel, pit, and finely chop the peaches and tomatoes and chop the cilantro. Toss gently, then dress with the lime juice and olive oil. Serve the pork with the salsa.\u003c/p>\n\n",
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"excerpt": "British food writer and passionate backyard gardener Nigel Slater is back, this time on the joys of homegrown fruit and nuts, with the newly issued American edition of Ripe: A Cook in the Orchard. Recipe for Crisp pork belly, sweet peach salsa included.",
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"description": "British food writer and passionate backyard gardener Nigel Slater is back, this time on the joys of homegrown fruit and nuts, with the newly issued American edition of Ripe: A Cook in the Orchard. Recipe for Crisp pork belly, sweet peach salsa included.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1607743329/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/Ripe-cover500.jpg\" alt=\"Ripe: A Cook in the Orchard by Nigel Slater\" title=\"Ripe: A Cook in the Orchard by Nigel Slater\" width=\"500\" height=\"698\" class=\"alignnone size-full wp-image-43546\">\u003c/a>\u003c/p>\n\u003cp>The white peaches have returned, the strawberries are perfect, and the season’s first pinky-red cherries are offering their teasing, tart promise of the darker and sweeter varieties to follow. Yes, just as our desire for winter’s citrus is waning, the new stone fruits and berries are arriving to brighten market tables and kitchen counters alike. I doubt that anyone bakes with the precious first rounds of summer fruit—the $4-a-half-pint raspberries, the $10-a-pound blueberries, the tight-fleshed, golf ball-sized nectarines. These are luxuries, eaten before they even make it to the fridge, scattered over ice cream or stirred into Greek yogurt and honey. \u003c/p>\n\u003cp>Soon, though, we’ll have bounty to take for granted, and then Nigel Slater’s new book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1607743329/kqedorg-20\">Ripe: A Cook in the Orchard\u003c/a>, will come in handy. This fat, handsome, persimmon-colored volume is a companion to Slater’s earlier cooking-and-gardening book, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/22/book-review-tender-by-nigel-slater/\">Tender: A Cook in His Vegetable Patch\u003c/a>. As you might guess from the title, \u003cem>Ripe\u003c/em> finds the British food writer and cookbook author moving from his backyard vegetable beds into the trees, vines, and canes that put a multitude of home-grown fruits and nuts onto his table. As in \u003cem>Tender,\u003c/em> Slater writes only about what he can grow in his particular 55-yard stretch of London soil, which means, perhaps disappointingly to Bay Area readers, no citrus, no almonds, no loquats, no pomegranates, persimmons, or avocados.\u003c/p>\n\u003cp>But he has managed, surprisingly, to nurture both a grapevine and three fig trees, along with a host of very British treats—gooseberries, red, white, and black currants (all of which may take some sleuthing to track down even in our well-stocked farmers' markets), rhubarb, damson plums, elderberries, quinces, even the medlar, an odd, old fruit, common in Shakespeare’s day, now a rarity even in Britain. (The small, brown, apple-like fruit must be picked hard, then “bletted,” or left to soften until it has almost rotted. Slater admits to planting his “quaint, hopelessly crooked” medlar for the sheer mystery and romance of it. The tree has since rewarded him with gorgeous blossoming in spring, followed by just enough fruit to make a couple of jars of tart-sweet amber jelly, good with pork and game, in autumn.) His nuts are European ones: hazelnuts, of course, along with chestnuts and walnuts. \u003c/p>\n\u003cp>The recipes, too, are very British: cozy plum crumbles, a myriad of baked apples, Victoria sponge, “messes” of crushed meringue, whipped cream and berries, gooseberry fool, summer pudding, even skillfully updated versions of centuries-old possets and syllabubs. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As a longtime food writer and former restaurant chef, Slater has a savvy savory palate that can dip into the herb-and-spice pairings of cuisines around the world and translate them, deliciously, into satisfying, boldly flavored dinners without seeming dilettantish. He pairs green salad with peaches and ham, and mackerel with gooseberry sauce. Guinea fowl is roasted with figs, a Chinese-style pork roast is glazed with plum-ginger sauce, and apples accent pheasant, duck, blood sausage, and rabbit. Turkey gets a stuffing of apricots and pistachio; pork goes with peach salsa, blackberry-and-apple sauce, pears, quinces, plums, even rhubarb. \u003c/p>\n\u003cp>When it comes to sweets, however, he’s a home cook, still with an English schoolboy’s love of the crumbly and the comforting. Not for Slater are the more contemporary, multi-layered (and quite delectable) concoctions found in books like pastry chef David Lebovitz’s \u003ca href=\"http://www.amazon.com/Ripe-Dessert-Outstanding-Fruit-Inside-Alongside/dp/0066212464\">Ripe for Dessert\u003c/a>. \u003c/p>\n\u003cp>Instead Slater, growing preciously small backyard amounts, keeps his preparations full-flavored and unfussy. There are rough-hewn galettes, juicy deep-dish pies, and nearly two dozen easy, buttery, not-too-sweet cakes, weighted with nuts and fruits, gently spiced, equally good as a breakfast nibble, a teatime pick-me-up, or a family dessert. \u003c/p>\n\u003cp>The fig chapter has five variations on figs baked with wine, sugar, and spices, while berries are paired with cream in everything from tiramisu and panna cotta to a raspberry-ripple yogurt fool and a frozen ice of raspberries and cream. Of a peach melba-ish summer fruit sundae (peaches poached in vanilla syrup, served over ice cream and drenched in raspberry-red currant puree) he writes simply, “Oh, joy of joys, such greedy bliss!” \u003c/p>\n\u003cp>However much he may enjoy summer’s peaches, he saves his most finely wrought enthusiasm for the less obvious pleasures of the autumn and winter table--its apples and quinces, pears and walnuts. I cannot think of another food writer who has penned such rhapsodies in honor of the baked apple and its sweet, buttery-topped sister, the apple crumble. While many of the cold-weather, elegantly named heirloom varieties of apple (like D’Arcy Spice, Orleans Reinette, Ribston Pippin, and Cornish Gilliflower) that Slater espouses are rarely seen in the Bay Area, his enthusiasm should encourage you, come fall, to seek beyond the easy Fuji and Galas to the more complex, older apples like Esopus Spitzenburg, Ashmead’s Kernel, or Cox’s Orange Pippin. \u003c/p>\n\u003cp>As with \u003cem>Tender,\u003c/em> however, the real reason to add Ripe to your cookbook shelf is Slater’s smart, supple prose and tart observations, which are at once lyrical, deeply felt, and irresistibly irreverent. Nowhere is this better illustrated than in his introduction, as he writes, \u003c/p>\n\u003cblockquote>\u003cp>There is a moment, sometime around the middle of September, when this garden, this diminutive hortus conclusus I have made in an 1820s London terrace, truly becomes the garden of my dreams. The leaves are turning from green to gold, amber, and rust, the last of the fruits hang crimson and smoky blue on the trees, the pumpkin-colored dahlias and Michaelmas daisies have collapsed like drunks across the gravel path. The garden darkens to the color of ginger cake, here and there a shot of saffron, brilliant ochre, or deepest crimson. The colors, I guess, of the Vatican at prayer. \u003c/p>\n\u003cp>The last berries, apples, and plums, wet and almost rotting from the late sun and autumn rain, lend a mellow, alcoholic scent to the space, like the dregs of an abandoned glass of wine. The garden is falling asleep with an air of damp tobacco and wood smoke, but it is still abundant too, with late blackberries, damsons, and a grapevine at breaking point. Each year I race to get to those blackberries before the feast of Michaelmas, when the devil is said to piss on them.”\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>Recipe: Crisp pork belly, sweet peach salsa\u003c/strong>\u003cbr>\nAsk your butcher to score the skin finely for this, as the crackling is essential. The first brief roasting at the higher temperature sets the crackling on the route to crispness. These ribs are not sweet and sticky like the ones in \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1592402348/kqedorg-20\">The Kitchen Diaries,\u003c/a> but lightly crisp and lip tingling. \u003c/p>\n\u003cp>\u003cem>Adapted and reprinted with permission from Ripe: A Cook in the Orchard by Nigel Slater, copyright (c) 2010, 2012. Published by Ten Speed Press, a division of Random House, Inc. \u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Crisp-pork-belly400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Crisp-pork-belly400.jpg\" alt=\"Crisp Pork Belly - Ripe - Photo: Jonathan Lovekin\" title=\"Crisp Pork Belly - Ripe - Photo: Jonathan Lovekin\" width=\"400\" height=\"576\" class=\"alignnone size-full wp-image-44146\">\u003c/a>\u003cbr>\n\u003cem>Ripe: Crisp pork belly, sweet peach salsa. Photo: Jonathan Lovekin\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Yield:\u003c/strong> 4 servings\u003cbr>\n\u003cstrong>Prep Time: \u003c/strong> 30 minutes, plus 4 hours' marinating\u003cbr>\n\u003cstrong>Cook Time:\u003c/strong> 1 hour to 1 hour 10 minutes\u003cbr>\n\u003cstrong>Total Time: \u003c/strong> 1 hour 30 minutes to 1 hour 40 minutes\u003cbr>\n\u003cstrong>\u003cbr>\nIngredients:\u003c/strong>\u003cbr>\nPork belly – 2 to 3 pounds (1 to 1.5kg), boned, skin intact and finely scored\u003c/p>\n\u003cp>For the rub:\u003cbr>\ngarlic – 3 cloves\u003cbr>\nlight soy sauce – 2 tablespoons\u003cbr>\npeanut oil – a tablespoon\u003cbr>\nsalt – 2 teaspoons\u003cbr>\ndried chile flakes – half a teaspoon\u003cbr>\nChinese five-spice powder – a slightly heaping teaspoon\u003c/p>\n\u003cp>For the peach salsa:\u003cbr>\ngreen onions – 2\u003cbr>\na small red chile\u003cbr>\npeaches – 3\u003cbr>\ncherry tomatoes – 8\u003cbr>\ncilantro – a small bunch\u003cbr>\njuice of 2 limes\u003cbr>\nolive oil – 3 tablespoons\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. Put the pork in a china or glass dish. Peel and crush the garlic to a paste, stirring in the soy, oil, salt, chile flakes, and five-spice powder. Spread this paste over the skin and underside of the pork and leave it to marinate for a good four hours, if not overnight.\u003c/p>\n\u003cp>2. Preheat the oven to 425°F (220°C). Place the pork in a roasting pan, then cook, skin-side up, for about twenty minutes. \u003c/p>\n\u003cp>3. Lower the heat to 400°F (200°C) and continue cooking for a further forty to fifty minutes, until the skin is dark and crisp. Leave to rest for ten minutes before carving.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>4. Make the salsa. Trim and finely chop the green onions. Finely chop the chile. Peel, pit, and finely chop the peaches and tomatoes and chop the cilantro. Toss gently, then dress with the lime juice and olive oil. Serve the pork with the salsa.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Preview of SoMa StrEat Food Park ",
"title": "A Preview of SoMa StrEat Food Park ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3625-e1338500805288.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3625-e1338500805288.jpg\" alt=\"soma streatfood park\" title=\"soma streatfood park\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-44051\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.somastreatfoodpark.com\">SoMa StrEat Food Park\u003c/a>, the new permanent street food space at 11th and Folsom, is gearing up for its big grand opening next Wednesday with a series of soft launch lunches. Today was the first preview of what's to come and six trucks were serving a steady stream of customers: \u003ca href=\"https://www.facebook.com/mrnicesf\">Mr. Nice SF\u003c/a>, \u003ca href=\"http://www.smokinwarehouse.com/\">Smokin' Warehouse BBQ\u003c/a>, \u003ca href=\"http://www.sunrisedeli.net/\">Sunrise Deli\u003c/a>, \u003ca href=\"http://www.brassknucklesf.com/home.html\">Brass Knuckle\u003c/a>, \u003ca href=\"https://twitter.com/#!/LaPastrami\">La Pastrami\u003c/a> and \u003ca href=\"http://www.goldenwaffle.net/\">Golden Waffle\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3617-e1338502300279.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3617-e1338502300279.jpg\" alt=\"menu\" title=\"menu\" width=\"280\" height=\"500\" class=\"alignnone size-full wp-image-44053\">\u003c/a>\u003c/p>\n\u003cp>\"The inspiration to form a permanent street food pod came from both the lack of opportunities and infinite barriers the current street food vendors in San Francisco are faced with and from the existing permanent pods other states have been comfortably enjoying throughout the last decade,\" said founder Carlos Muela via email. \u003c/p>\n\u003cp>\"We love the SoMa neighborhood and there is a lot of opportunity here. It is easy to get to and centrally located. As of now, there are not that many food options in the neighborhood, but we hope that will begin to change with the addition of the park.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3620-e1338500992905.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3620-e1338500992905.jpg\" alt=\"soma streatfood park\" title=\"soma streatfood park\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-44056\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3619-e1338500947623.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3619-e1338500947623.jpg\" alt=\"food truck\" title=\"food truck\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-44055\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3622-e1338501312923.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3622-e1338501312923.jpg\" alt=\"brass knucke\" title=\"brass knucke\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-44058\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3624.jpg\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3628-e1338501509151.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3628-e1338501509151.jpg\" alt=\"soma streat food park\" title=\"soma streat food park\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-44060\">\u003c/a>\u003c/p>\n\u003cp>He's successfully transformed the abandoned U-Haul parking lot into a food oasis, as there's lots of potted plants scattered throughout the park and ample places to sit or stand while eating. Carlos remarked, \"It was a complete eyesore for the neighborhood.\" But once you're within the food park itself, it's easy to forget you're right near the 101 overpass. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3624-e1338501448492.jpg\" alt=\"soma streat food park\" title=\"soma streat food park\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-44062\">\u003c/p>\n\u003cp>There's also handicap-accessible bathrooms and plenty of bicycle parking. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3621-e1338501239401.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3621-e1338501239401.jpg\" alt=\"bathrooms\" title=\"bathrooms\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-44057\">\u003c/a>\u003c/p>\n\u003cp>And there's a large seating area with a roof, in case you're not inclined to dine in the sun. It's pet-friendly, too.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3629-e1338501477362.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3629-e1338501477362.jpg\" alt=\"covered space\" title=\"covered space\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-44061\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3631-e1338501679344.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3631-e1338501679344.jpg\" alt=\"dog\" title=\"dog\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-44066\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3630-e1338501632840.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3630-e1338501632840.jpg\" alt=\"falafel\" title=\"falafel\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-44065\">\u003c/a>\u003c/p>\n\u003cp>Carlos says that food trucks will rotate in and out on a weekly and monthly basis, following the formal opening next week.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.somastreatfoodpark.com\">SoMa StrEat Food Park\u003c/a>\u003c/strong>\u003cbr>\nAddress: \u003cstrong>\u003ca href=\"https://maps.google.com/maps?q=428+11th+street,+san+francisco,+ca&hl=en&ll=37.77102,-122.412028&spn=0.00904,0.017853&hnear=428+11th+St,+San+Francisco,+California&gl=us&t=m&z=16&iwloc=A\">map\u003c/a>\u003c/strong>\u003cbr>\n428 11th Street @ Harrison\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SoMaStrEatFoodPark\">SoMaStrEatFoodPark\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/SoMaStrEatFood\">SoMaStrEatFood\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "44049 http://blogs.kqed.org/bayareabites/?p=44049",
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"excerpt": "SoMa StrEat Food Park, the new permanent street food space at 11th and Folsom, is gearing up for its big grand opening next Wednesday with a series of soft launch lunches. Today was the first preview of what's to come. ",
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"description": "SoMa StrEat Food Park, the new permanent street food space at 11th and Folsom, is gearing up for its big grand opening next Wednesday with a series of soft launch lunches. Today was the first preview of what's to come. ",
"title": "A Preview of SoMa StrEat Food Park | KQED",
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"headline": "A Preview of SoMa StrEat Food Park ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3625-e1338500805288.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3625-e1338500805288.jpg\" alt=\"soma streatfood park\" title=\"soma streatfood park\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-44051\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.somastreatfoodpark.com\">SoMa StrEat Food Park\u003c/a>, the new permanent street food space at 11th and Folsom, is gearing up for its big grand opening next Wednesday with a series of soft launch lunches. Today was the first preview of what's to come and six trucks were serving a steady stream of customers: \u003ca href=\"https://www.facebook.com/mrnicesf\">Mr. Nice SF\u003c/a>, \u003ca href=\"http://www.smokinwarehouse.com/\">Smokin' Warehouse BBQ\u003c/a>, \u003ca href=\"http://www.sunrisedeli.net/\">Sunrise Deli\u003c/a>, \u003ca href=\"http://www.brassknucklesf.com/home.html\">Brass Knuckle\u003c/a>, \u003ca href=\"https://twitter.com/#!/LaPastrami\">La Pastrami\u003c/a> and \u003ca href=\"http://www.goldenwaffle.net/\">Golden Waffle\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3617-e1338502300279.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3617-e1338502300279.jpg\" alt=\"menu\" title=\"menu\" width=\"280\" height=\"500\" class=\"alignnone size-full wp-image-44053\">\u003c/a>\u003c/p>\n\u003cp>\"The inspiration to form a permanent street food pod came from both the lack of opportunities and infinite barriers the current street food vendors in San Francisco are faced with and from the existing permanent pods other states have been comfortably enjoying throughout the last decade,\" said founder Carlos Muela via email. \u003c/p>\n\u003cp>\"We love the SoMa neighborhood and there is a lot of opportunity here. It is easy to get to and centrally located. As of now, there are not that many food options in the neighborhood, but we hope that will begin to change with the addition of the park.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3620-e1338500992905.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3620-e1338500992905.jpg\" alt=\"soma streatfood park\" title=\"soma streatfood park\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-44056\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3619-e1338500947623.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3619-e1338500947623.jpg\" alt=\"food truck\" title=\"food truck\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-44055\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3622-e1338501312923.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3622-e1338501312923.jpg\" alt=\"brass knucke\" title=\"brass knucke\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-44058\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3624.jpg\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3628-e1338501509151.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3628-e1338501509151.jpg\" alt=\"soma streat food park\" title=\"soma streat food park\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-44060\">\u003c/a>\u003c/p>\n\u003cp>He's successfully transformed the abandoned U-Haul parking lot into a food oasis, as there's lots of potted plants scattered throughout the park and ample places to sit or stand while eating. Carlos remarked, \"It was a complete eyesore for the neighborhood.\" But once you're within the food park itself, it's easy to forget you're right near the 101 overpass. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3624-e1338501448492.jpg\" alt=\"soma streat food park\" title=\"soma streat food park\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-44062\">\u003c/p>\n\u003cp>There's also handicap-accessible bathrooms and plenty of bicycle parking. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3621-e1338501239401.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3621-e1338501239401.jpg\" alt=\"bathrooms\" title=\"bathrooms\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-44057\">\u003c/a>\u003c/p>\n\u003cp>And there's a large seating area with a roof, in case you're not inclined to dine in the sun. It's pet-friendly, too.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3629-e1338501477362.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3629-e1338501477362.jpg\" alt=\"covered space\" title=\"covered space\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-44061\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3631-e1338501679344.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3631-e1338501679344.jpg\" alt=\"dog\" title=\"dog\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-44066\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3630-e1338501632840.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/IMG_3630-e1338501632840.jpg\" alt=\"falafel\" title=\"falafel\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-44065\">\u003c/a>\u003c/p>\n\u003cp>Carlos says that food trucks will rotate in and out on a weekly and monthly basis, following the formal opening next week.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.somastreatfoodpark.com\">SoMa StrEat Food Park\u003c/a>\u003c/strong>\u003cbr>\nAddress: \u003cstrong>\u003ca href=\"https://maps.google.com/maps?q=428+11th+street,+san+francisco,+ca&hl=en&ll=37.77102,-122.412028&spn=0.00904,0.017853&hnear=428+11th+St,+San+Francisco,+California&gl=us&t=m&z=16&iwloc=A\">map\u003c/a>\u003c/strong>\u003cbr>\n428 11th Street @ Harrison\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/SoMaStrEatFoodPark\">SoMaStrEatFoodPark\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/#!/SoMaStrEatFood\">SoMaStrEatFood\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Actual Cafe's Sal Bednarz Kickstarts a New Venture: Victory Burger",
"title": "Actual Cafe's Sal Bednarz Kickstarts a New Venture: Victory Burger",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burger-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burger-3.jpg\" alt=\"burger\" title=\"burger\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43820\">\u003c/a>\u003c/p>\n\u003cp>I first met Sal Bednarz, the owner of \u003ca href=\"http://www.actualcafe.com\">Actual Cafe\u003c/a> and his fiancée, Gail Lillian, this past winter at a \u003ca href=\"https://www.facebook.com/media/set/?set=a.289702664398900.59225.112743085428193&type=3\">charity benefit\u003c/a> for a Cambodian children's cycling organization held at our friends' bike shop, \u003ca href=\"http://www.missinglink.org/\">Missing Link Bicycle Cooperative\u003c/a>. My husband and I were hanging out and chatting with friends about one of our favorite topics: where to find the best burgers in the East Bay. Sal's ears perked up when he heard the subject of our conversation and enthusiastically jumped right in. As we compared notes on our likes and dislikes of various local offerings over the next hour, I could tell he was pretty opinionated on this subject. And apparently he wasn't satisfied with just sounding off on what he was looking for in a burger; he revealed to us that he was planning on opening up his own restaurant in the near future. \u003c/p>\n\u003cp>Cut to the spring of this year: Sal emailed me to let me know that he had launched a \u003ca href=\"http://www.kickstarter.com/projects/401016102/victory-burger?ref=live\">Kickstarter campaign\u003c/a> to get his dream burger project, \u003ca href=\"http://victoryburger.com/\">Victory Burger\u003c/a>, off the ground. He's hoping to raise $25,000 in the next 9 days, and he and Gail held a Memorial Day cookout with a free tasting of some of the future menu items in order to promote their new enterprise. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/memorial-day-e1338265056416.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/memorial-day-e1338265056416.jpg\" alt=\"memorial day\" title=\"memorial day\" width=\"314\" height=\"560\" class=\"alignnone size-full wp-image-43859\">\u003c/a>\u003c/p>\n\u003cp>Patrons packed the sidewalk in front of the future space -- conveniently located right next door to Actual Cafe -- as the small crew dished out Victory Burger samples, pickled vegetables and \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Arepa\">arepas\u003c/a>\u003c/em>. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/sign.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/sign.jpg\" alt=\"sign\" title=\"sign\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43840\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/victory-burger-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/victory-burger-4.jpg\" alt=\"victory burger\" title=\"victory burger\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43843\">\u003cbr>\n\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/victory-burger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/victory-burger.jpg\" alt=\"victory burger\" title=\"victory burger\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43844\">\u003c/a>\u003c/p>\n\u003cp>The Victory Burgers, sandwiched between a toasted Acme sesame bun with lettuce, grilled onions and housemade ketchup, were juicy and delicious. The \u003cem>arepas\u003c/em> -- cut in half, filled with a crunchy jicama slaw and corn salad, then slathered with a housemade Romesco sauce and avocado dressing -- were fantastic. And I predict the colorful assortment of pickled vegetables, with strong coriander flavors, will be a popular favorite. \u003c/p>\n\u003cp>So what prompted Sal to launch a sister business? Here's more of the backstory behind his next venture from the man himself. \u003c/p>\n\u003cp>\u003cstrong>You've already got a lot on your plate as the owner of the successful Actual Cafe and there's a lot of burger establishments in the Bay Area. What inspired you to start Victory Burger?\u003c/strong>\u003c/p>\n\u003cp>Well, to start with, I love to build things. I thrive on complex projects. Running Actual Cafe is still a challenging day job, but it requires less of my own skill as we mature and my staff takes on more responsibility. It's important for me to mention that there's no way Actual Cafe could be what it is, or that I could be building a new place, without a really solid crew here. I'm lucky to have been able to attract and retain a group of hard-working, creative, personable, and interesting people to the cafe -- they make my job a whole lot easier. I've also got a great manager, and I just hired a great sous chef who's working on Victory Burger, and also contributing great new ideas to the cafe's food operation.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/sal.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/sal.jpg\" alt=\"sal\" title=\"sal\" width=\"560\" height=\"314\" class=\"size-full wp-image-43839\">\u003c/a>\u003cbr>\n\u003cem>Actual Cafe owner Sal Bednarz serves up a Victory Burger.\u003c/em>\u003c/p>\n\u003cp>This neighborhood has so little in the way of good food options -- aside from Actual Cafe, there are a couple other coffee shops (\u003ca href=\"http://www.farleyscoffee.com/\">Farley\u003c/a>'s, \u003ca href=\"http://www.cafetribu.com/\">Tribu\u003c/a>), a taqueria, a McDonald's, and a Giant Burger. Even looking farther, the closest really interesting food is \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/26/two-step-on-over-to-b-side-bbq/\">B-Side BBQ\u003c/a>, \u003ca href=\"http://www.seasaltrestaurant.com/\">Sea Salt\u003c/a>, \u003ca href=\"http://paisanberkeley.com/\">Paisan\u003c/a>, and the Temescal row. Most of these places are also fairly expensive, and this neighborhood is not dripping with money, so I thought a simple menu based on not screwing up really good ingredients and presenting them with minimal fuss like other street food experiences was the right way to go.\u003c/p>\n\u003cp>Also, although there are a lot of burger places around, there aren't that many good ones, especially if you don't want to spend $20 or more on your meal.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burgers-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burgers-2.jpg\" alt=\"burgers\" title=\"burgers\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43822\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What's the overall idea behind Victory Burger?\u003c/strong>\u003c/p>\n\u003cp>It's street food: simple presentation of well-prepared, excellent ingredients. I'm inspired by modern food trucks who have demonstrated that a really small menu of simple but delicious things presented in a really casual way works. Incidentally, my fiancée Gail owns \u003ca href=\"http://libasf.com/\">Liba Falafel Truck\u003c/a> so I'm pretty well immersed in the travails of delicious food trucks (so much so that I know I never want to own one myself!)\u003c/p>\n\u003cp>We're drawing on flavor combinations from other cuisines that I really appreciate. We've got some Southern food influences (fried pickled okra, cooked greens), Latin American (arepas, fresh chilies), Vietnamese (banh mi), but all drawn together with common presentation and flavor elements so it doesn't feel like a collection of random menu items. Opening an 'American' restaurant allows us to do this -- all the food we consider American was stolen from somewhere and we're not bound by a single set of recipes. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/sal-pickles-e1338264334478.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/sal-pickles-e1338264334478.jpg\" alt=\"sal pickles\" title=\"sal pickles\" width=\"314\" height=\"560\" class=\"alignnone size-full wp-image-43835\">\u003c/a>\u003c/p>\n\u003cp>From an aesthetic standpoint, we're going for old industrial/shipyard (but modern) interiors and facade: lots of concrete, big chunky metal and old wood. The decor and the marketing materials for Victory Burger draw on the World War II era during which this neighborhood was populated as workers came from around the country to work in shipyards and factories. It also recalls a time when we all recognized that doing difficult things required that we all do our part: making Victory gardens, buying war bonds, recycling and conserving and women leaving home and family to work. I think there are good lessons there for modern times.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/victory-burger-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/victory-burger-2.jpg\" alt=\"victory burger\" title=\"victory burger\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43841\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What will make Victory Burger unique?\u003c/strong>\u003c/p>\n\u003cp>Our menu will be delicious, and we'll be aggressive about setting our prices to make them accessible. We'll be doing several vegan and gluten-free options: a delicious and unique veggie burger; arepas in both veggie and meat varieties; lots of pickled veggies (including fried pickled vegetables). Our customers demand this, and we're putting a lot of energy into accommodating these requests in unique ways, rather than just doing it because we have to. In the end, our vegan and gluten-free options will just be delicious food that happens to have those attributes, not something trying to be something else.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/arepas-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/arepas-3.jpg\" alt=\"arepas\" title=\"arepas\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43815\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/arepas-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/arepas-4.jpg\" alt=\"arepas\" title=\"arepas\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43816\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/arepas.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/arepas.jpg\" alt=\"arepas\" title=\"arepas\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43817\">\u003c/a>\u003c/p>\n\u003cp>Our facade will be unlike other places in this neighborhood and unique across our city. We're trying to blur the distinction between inside and outside by opening much of the front of the restaurant, having seating indoors, on the sidewalk, patio and in the parklet.\u003c/p>\n\u003cp>We'll continue with our existing local focus by buying from local purveyors/producers/distributors, hiring local crew and keeping our dollars circulating in our local economy as much as we can.\u003c/p>\n\u003cp>\u003cstrong>What makes a great burger?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Meat that you can actually taste.\u003c/strong> This requires that the patty be thick enough that we can properly control cooking temperature. It also requires that the patty be cooked over high heat on a flame grill -- the sear that we achieve through grilling as opposed to frying on a griddle brings out the complexity of the meat flavors. We're using \u003ca href=\"http://www.fivedotranch.com/\">Five Dot Ranch\u003c/a> meat, which is the best I've tasted for burgers. It's got the right fattiness, the right flavor (Five Dot cattle feed on pasture grass supplemented with grain -- no corn), and it's from a local ranch that's been in the same family for decades.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/grill-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/grill-2.jpg\" alt=\"grill\" title=\"grill\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43826\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Getting the meat temperature right.\u003c/strong> For me, that's medium-rare to medium, depending on my mood. The biggest mistake most burger places make is to overcook the meat. I hate ordering a medium-rare burger and getting one cooked medium-well and this happens a lot, no matter how much you pay for the burger.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burger-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burger-2.jpg\" alt=\"burger\" title=\"burger\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43819\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Not overwhelming the meat with other junk.\u003c/strong> Do we really need another teriyaki/sprout/nacho cheese/fried-chicken-on-top burger? If the burger doesn't work with just a patty on a bun and a little veg and sauce, it doesn't work. Adding more crap is just an attempt to cover up a basically flawed start. We'll offer some add-ons (avocado, bacon, fried egg, a couple others), but not try to disguise the fact that we're actually serving hamburgers under there.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burgers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burgers.jpg\" alt=\"burgers\" title=\"burgers\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43823\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/ketchup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/ketchup.jpg\" alt=\"Housemade ketchup and Romesco sauce\" title=\"Housemade ketchup and Romesco sauce\" width=\"560\" height=\"314\" class=\"size-full wp-image-43828\">\u003c/a>\u003cbr>\n\u003cem>Housemade ketchup and Romesco sauce.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Getting the bun right.\u003c/strong> Different strokes for different folks here, but the bun needs to be properly matched to the burger: size, thickness, and texture. The crust and crumb of the bread have to be tough enough to hold up to the juiciness of the patty (the patty is juicy, right?), but not so tough that you can't easily bite through them, even with soft ingredients inside. Buns need to be cut and toasted to bring out the flavors of the bread and to give sauces a place to go.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burger.jpg\" alt=\"burger\" title=\"burger\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43821\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Pickle on the side.\u003c/strong> A burger is rich. Some bites of sour pickle help break up the experience. We'll be serving pickles made from things other than cucumber (okra, whole pea pods, celery, chilies, and other fun stuff).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/pickles-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/pickles-2.jpg\" alt=\"pickles\" title=\"pickles\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43830\">\u003c/a>\u003c/p>\n\u003cp>Basically, this all boils down to starting with great ingredients and not screwing them up, which is my general philosophy on cooking.\u003c/p>\n\u003cp>\u003cstrong>When will Victory Burger open its doors?\u003c/strong>\u003c/p>\n\u003cp>Barring catastrophe, [we'll open] later this year. We expect to have permits in the next couple weeks and building the place won't take more than a couple months. If everything goes perfectly, this means we're opening in early fall. It's likely that not everything will go perfectly.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/victory-burger-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/victory-burger-3.jpg\" alt=\"future victory burger space\" title=\"victory burger\" width=\"560\" height=\"314\" class=\"size-full wp-image-43842\">\u003c/a>\u003cbr>\n\u003cem>The future Victory Burger space.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/blueprints.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/blueprints.jpg\" alt=\"blueprints\" title=\"blueprints\" width=\"560\" height=\"314\" class=\"size-full wp-image-43818\">\u003c/a>\u003cbr>\n\u003cem>Blueprints for the future Victory Burger space.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Victory Burger, the new venture from Actual Cafe's Sal Bednarz, hopes to opens its later this year with the help of a Kickstarter campaign that's currently underway. ",
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"description": "Victory Burger, the new venture from Actual Cafe's Sal Bednarz, hopes to opens its later this year with the help of a Kickstarter campaign that's currently underway. ",
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"headline": "Actual Cafe's Sal Bednarz Kickstarts a New Venture: Victory Burger",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burger-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burger-3.jpg\" alt=\"burger\" title=\"burger\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43820\">\u003c/a>\u003c/p>\n\u003cp>I first met Sal Bednarz, the owner of \u003ca href=\"http://www.actualcafe.com\">Actual Cafe\u003c/a> and his fiancée, Gail Lillian, this past winter at a \u003ca href=\"https://www.facebook.com/media/set/?set=a.289702664398900.59225.112743085428193&type=3\">charity benefit\u003c/a> for a Cambodian children's cycling organization held at our friends' bike shop, \u003ca href=\"http://www.missinglink.org/\">Missing Link Bicycle Cooperative\u003c/a>. My husband and I were hanging out and chatting with friends about one of our favorite topics: where to find the best burgers in the East Bay. Sal's ears perked up when he heard the subject of our conversation and enthusiastically jumped right in. As we compared notes on our likes and dislikes of various local offerings over the next hour, I could tell he was pretty opinionated on this subject. And apparently he wasn't satisfied with just sounding off on what he was looking for in a burger; he revealed to us that he was planning on opening up his own restaurant in the near future. \u003c/p>\n\u003cp>Cut to the spring of this year: Sal emailed me to let me know that he had launched a \u003ca href=\"http://www.kickstarter.com/projects/401016102/victory-burger?ref=live\">Kickstarter campaign\u003c/a> to get his dream burger project, \u003ca href=\"http://victoryburger.com/\">Victory Burger\u003c/a>, off the ground. He's hoping to raise $25,000 in the next 9 days, and he and Gail held a Memorial Day cookout with a free tasting of some of the future menu items in order to promote their new enterprise. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/memorial-day-e1338265056416.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/memorial-day-e1338265056416.jpg\" alt=\"memorial day\" title=\"memorial day\" width=\"314\" height=\"560\" class=\"alignnone size-full wp-image-43859\">\u003c/a>\u003c/p>\n\u003cp>Patrons packed the sidewalk in front of the future space -- conveniently located right next door to Actual Cafe -- as the small crew dished out Victory Burger samples, pickled vegetables and \u003cem>\u003ca href=\"http://en.wikipedia.org/wiki/Arepa\">arepas\u003c/a>\u003c/em>. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/sign.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/sign.jpg\" alt=\"sign\" title=\"sign\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43840\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/victory-burger-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/victory-burger-4.jpg\" alt=\"victory burger\" title=\"victory burger\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43843\">\u003cbr>\n\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/victory-burger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/victory-burger.jpg\" alt=\"victory burger\" title=\"victory burger\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43844\">\u003c/a>\u003c/p>\n\u003cp>The Victory Burgers, sandwiched between a toasted Acme sesame bun with lettuce, grilled onions and housemade ketchup, were juicy and delicious. The \u003cem>arepas\u003c/em> -- cut in half, filled with a crunchy jicama slaw and corn salad, then slathered with a housemade Romesco sauce and avocado dressing -- were fantastic. And I predict the colorful assortment of pickled vegetables, with strong coriander flavors, will be a popular favorite. \u003c/p>\n\u003cp>So what prompted Sal to launch a sister business? Here's more of the backstory behind his next venture from the man himself. \u003c/p>\n\u003cp>\u003cstrong>You've already got a lot on your plate as the owner of the successful Actual Cafe and there's a lot of burger establishments in the Bay Area. What inspired you to start Victory Burger?\u003c/strong>\u003c/p>\n\u003cp>Well, to start with, I love to build things. I thrive on complex projects. Running Actual Cafe is still a challenging day job, but it requires less of my own skill as we mature and my staff takes on more responsibility. It's important for me to mention that there's no way Actual Cafe could be what it is, or that I could be building a new place, without a really solid crew here. I'm lucky to have been able to attract and retain a group of hard-working, creative, personable, and interesting people to the cafe -- they make my job a whole lot easier. I've also got a great manager, and I just hired a great sous chef who's working on Victory Burger, and also contributing great new ideas to the cafe's food operation.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/sal.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/sal.jpg\" alt=\"sal\" title=\"sal\" width=\"560\" height=\"314\" class=\"size-full wp-image-43839\">\u003c/a>\u003cbr>\n\u003cem>Actual Cafe owner Sal Bednarz serves up a Victory Burger.\u003c/em>\u003c/p>\n\u003cp>This neighborhood has so little in the way of good food options -- aside from Actual Cafe, there are a couple other coffee shops (\u003ca href=\"http://www.farleyscoffee.com/\">Farley\u003c/a>'s, \u003ca href=\"http://www.cafetribu.com/\">Tribu\u003c/a>), a taqueria, a McDonald's, and a Giant Burger. Even looking farther, the closest really interesting food is \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/12/26/two-step-on-over-to-b-side-bbq/\">B-Side BBQ\u003c/a>, \u003ca href=\"http://www.seasaltrestaurant.com/\">Sea Salt\u003c/a>, \u003ca href=\"http://paisanberkeley.com/\">Paisan\u003c/a>, and the Temescal row. Most of these places are also fairly expensive, and this neighborhood is not dripping with money, so I thought a simple menu based on not screwing up really good ingredients and presenting them with minimal fuss like other street food experiences was the right way to go.\u003c/p>\n\u003cp>Also, although there are a lot of burger places around, there aren't that many good ones, especially if you don't want to spend $20 or more on your meal.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burgers-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burgers-2.jpg\" alt=\"burgers\" title=\"burgers\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43822\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What's the overall idea behind Victory Burger?\u003c/strong>\u003c/p>\n\u003cp>It's street food: simple presentation of well-prepared, excellent ingredients. I'm inspired by modern food trucks who have demonstrated that a really small menu of simple but delicious things presented in a really casual way works. Incidentally, my fiancée Gail owns \u003ca href=\"http://libasf.com/\">Liba Falafel Truck\u003c/a> so I'm pretty well immersed in the travails of delicious food trucks (so much so that I know I never want to own one myself!)\u003c/p>\n\u003cp>We're drawing on flavor combinations from other cuisines that I really appreciate. We've got some Southern food influences (fried pickled okra, cooked greens), Latin American (arepas, fresh chilies), Vietnamese (banh mi), but all drawn together with common presentation and flavor elements so it doesn't feel like a collection of random menu items. Opening an 'American' restaurant allows us to do this -- all the food we consider American was stolen from somewhere and we're not bound by a single set of recipes. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/sal-pickles-e1338264334478.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/sal-pickles-e1338264334478.jpg\" alt=\"sal pickles\" title=\"sal pickles\" width=\"314\" height=\"560\" class=\"alignnone size-full wp-image-43835\">\u003c/a>\u003c/p>\n\u003cp>From an aesthetic standpoint, we're going for old industrial/shipyard (but modern) interiors and facade: lots of concrete, big chunky metal and old wood. The decor and the marketing materials for Victory Burger draw on the World War II era during which this neighborhood was populated as workers came from around the country to work in shipyards and factories. It also recalls a time when we all recognized that doing difficult things required that we all do our part: making Victory gardens, buying war bonds, recycling and conserving and women leaving home and family to work. I think there are good lessons there for modern times.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/victory-burger-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/victory-burger-2.jpg\" alt=\"victory burger\" title=\"victory burger\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43841\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>What will make Victory Burger unique?\u003c/strong>\u003c/p>\n\u003cp>Our menu will be delicious, and we'll be aggressive about setting our prices to make them accessible. We'll be doing several vegan and gluten-free options: a delicious and unique veggie burger; arepas in both veggie and meat varieties; lots of pickled veggies (including fried pickled vegetables). Our customers demand this, and we're putting a lot of energy into accommodating these requests in unique ways, rather than just doing it because we have to. In the end, our vegan and gluten-free options will just be delicious food that happens to have those attributes, not something trying to be something else.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/arepas-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/arepas-3.jpg\" alt=\"arepas\" title=\"arepas\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43815\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/arepas-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/arepas-4.jpg\" alt=\"arepas\" title=\"arepas\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43816\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/arepas.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/arepas.jpg\" alt=\"arepas\" title=\"arepas\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43817\">\u003c/a>\u003c/p>\n\u003cp>Our facade will be unlike other places in this neighborhood and unique across our city. We're trying to blur the distinction between inside and outside by opening much of the front of the restaurant, having seating indoors, on the sidewalk, patio and in the parklet.\u003c/p>\n\u003cp>We'll continue with our existing local focus by buying from local purveyors/producers/distributors, hiring local crew and keeping our dollars circulating in our local economy as much as we can.\u003c/p>\n\u003cp>\u003cstrong>What makes a great burger?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Meat that you can actually taste.\u003c/strong> This requires that the patty be thick enough that we can properly control cooking temperature. It also requires that the patty be cooked over high heat on a flame grill -- the sear that we achieve through grilling as opposed to frying on a griddle brings out the complexity of the meat flavors. We're using \u003ca href=\"http://www.fivedotranch.com/\">Five Dot Ranch\u003c/a> meat, which is the best I've tasted for burgers. It's got the right fattiness, the right flavor (Five Dot cattle feed on pasture grass supplemented with grain -- no corn), and it's from a local ranch that's been in the same family for decades.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/grill-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/grill-2.jpg\" alt=\"grill\" title=\"grill\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43826\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Getting the meat temperature right.\u003c/strong> For me, that's medium-rare to medium, depending on my mood. The biggest mistake most burger places make is to overcook the meat. I hate ordering a medium-rare burger and getting one cooked medium-well and this happens a lot, no matter how much you pay for the burger.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burger-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burger-2.jpg\" alt=\"burger\" title=\"burger\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43819\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Not overwhelming the meat with other junk.\u003c/strong> Do we really need another teriyaki/sprout/nacho cheese/fried-chicken-on-top burger? If the burger doesn't work with just a patty on a bun and a little veg and sauce, it doesn't work. Adding more crap is just an attempt to cover up a basically flawed start. We'll offer some add-ons (avocado, bacon, fried egg, a couple others), but not try to disguise the fact that we're actually serving hamburgers under there.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burgers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burgers.jpg\" alt=\"burgers\" title=\"burgers\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43823\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/ketchup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/ketchup.jpg\" alt=\"Housemade ketchup and Romesco sauce\" title=\"Housemade ketchup and Romesco sauce\" width=\"560\" height=\"314\" class=\"size-full wp-image-43828\">\u003c/a>\u003cbr>\n\u003cem>Housemade ketchup and Romesco sauce.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Getting the bun right.\u003c/strong> Different strokes for different folks here, but the bun needs to be properly matched to the burger: size, thickness, and texture. The crust and crumb of the bread have to be tough enough to hold up to the juiciness of the patty (the patty is juicy, right?), but not so tough that you can't easily bite through them, even with soft ingredients inside. Buns need to be cut and toasted to bring out the flavors of the bread and to give sauces a place to go.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burger.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/burger.jpg\" alt=\"burger\" title=\"burger\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43821\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Pickle on the side.\u003c/strong> A burger is rich. Some bites of sour pickle help break up the experience. We'll be serving pickles made from things other than cucumber (okra, whole pea pods, celery, chilies, and other fun stuff).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/pickles-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/pickles-2.jpg\" alt=\"pickles\" title=\"pickles\" width=\"560\" height=\"314\" class=\"alignnone size-full wp-image-43830\">\u003c/a>\u003c/p>\n\u003cp>Basically, this all boils down to starting with great ingredients and not screwing them up, which is my general philosophy on cooking.\u003c/p>\n\u003cp>\u003cstrong>When will Victory Burger open its doors?\u003c/strong>\u003c/p>\n\u003cp>Barring catastrophe, [we'll open] later this year. We expect to have permits in the next couple weeks and building the place won't take more than a couple months. If everything goes perfectly, this means we're opening in early fall. It's likely that not everything will go perfectly.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/victory-burger-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/victory-burger-3.jpg\" alt=\"future victory burger space\" title=\"victory burger\" width=\"560\" height=\"314\" class=\"size-full wp-image-43842\">\u003c/a>\u003cbr>\n\u003cem>The future Victory Burger space.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/cp505-group560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/cp505-group560.jpg\" alt=\"Guests and host Leslie Sbrocco taping episode 705 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" title=\"Guests and host Leslie Sbrocco taping episode 705 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-43579\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Guests and host Leslie Sbrocco taping episode 705 of Check, Please! Bay Area at KQED.\u003c/strong> Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> Season 7 episode 5 (705) airs Thursday May 24 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes and channels\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6964\">view the entire episode online\u003c/a>. The website also provides restaurant information not specified on the show, written reviews from the guests and restaurant recipes. If you have opinions on the restaurants featured please feel free to share your thoughts. This season, Leslie Sbrocco will continue to share wine tips with each episode.\u003c/p>\n\u003cp>The fifth episode of the season features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6972\">All Spice\u003c/a> (San Mateo), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6993\">Sorella di Zza's\u003c/a> (Oakland) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=6983\">Hillstone\u003c/a> (San Francisco).\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco: \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">Wine Tips\u003c/a> -- About Chardonnay\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/BzPD3kpIahA\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\n",
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}
},
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"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"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",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"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
},
"link": "/podcasts/closealltabs",
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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": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
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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": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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}
},
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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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"meta": {
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"id": "freakonomics-radio",
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"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.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
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},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
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"link": "/radio/program/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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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"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",
"subscribe": {
"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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"rss": "https://feeds.npr.org/510313/podcast.xml"
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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"
}
},
"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": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"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",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
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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": {
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"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",
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