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"content": "\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/group560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/group560.jpg\" alt=\"Check, Please! Bay Area season 6 episode 5 guests and host Leslie Sbrocco. Photo by Wendy Goodfriend\" title=\"Check, Please! Bay Area season 6 episode 5 guests and host Leslie Sbrocco. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32832\">\u003c/a>\u003cbr>\n\u003cem>Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> Season 6: episode 5 airs Thursday September 8 at 7:30pm on KQED TV 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=5384\">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 be sharing 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=5412\">Paxti's Pizza\u003c/a> (San Francisco), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=5407\">Mercury Lounge\u003c/a> (San Francisco) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=5402\">Trueburger\u003c/a> (Oakland).\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco: \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">Wine Tips\u003c/a> -- Pairing Wine and Food (Chips + Bubbles)\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"345\" src=\"http://www.youtube.com/embed/q_hvAMAWWVM\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\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/24/2011/09/group560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/group560.jpg\" alt=\"Check, Please! Bay Area season 6 episode 5 guests and host Leslie Sbrocco. Photo by Wendy Goodfriend\" title=\"Check, Please! Bay Area season 6 episode 5 guests and host Leslie Sbrocco. Photo by Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-32832\">\u003c/a>\u003cbr>\n\u003cem>Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> Season 6: episode 5 airs Thursday September 8 at 7:30pm on KQED TV 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=5384\">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 be sharing 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=5412\">Paxti's Pizza\u003c/a> (San Francisco), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=5407\">Mercury Lounge\u003c/a> (San Francisco) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=5402\">Trueburger\u003c/a> (Oakland).\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco: \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">Wine Tips\u003c/a> -- Pairing Wine and Food (Chips + Bubbles)\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Book Review: Oyster Culture",
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"content": "\u003cp> \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0918684870/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/oyster-culture-cover.jpg\" alt=\"Oyster Culture book cover\" title=\"Oyster Culture book cover\" width=\"300\" height=\"391\" class=\"alignleft size-full wp-image-32736\">\u003c/a>What's on your locavore's barbecue this Labor Day weekend? A slab of beef tri-tip, our favorite regional cut, sliced and nestled up to a stack of red torpedo onions and dry-farmed Early Girl tomatoes sounds mighty tasty. If you prefer fish, try a side of grilled sockeye or king salmon topped with this easy \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/28/double-corn-delight/\">corn relish\u003c/a>. And to start, what captures the taste of our unique coastal landscape than a a platter of oysters plucked from the salt-sweet estuaries of Tomales Bay or Point Reyes? \u003c/p>\n\u003cp>You can shuck and serve them raw, with nothing more than a squirt of lemon and a shake of hot sauce, or get a little more fancy with a saucer of mignonette sauce. Mignonette may sound lah-di-dah, but it's nothing more than a tart dunk of minced shallot, black pepper, and champagne vinegar. At its popular restaurant and oyster bar in the Ferry Building, the \u003ca href=\"http://www.hogislandoysters.com\">Hog Island Oyster Company\u003c/a> has California-ized this French classic into a \"Hog Wash\" of shallot, minced jalapeno, cilantro, and both seasoned and plain rice vinegar. Or you can raise a toast to a particularly local tradition and barbecue them right on the grill. No shucking required; just place oysters, flat side up, on a hot grill until the shells pop open. Off the heat, remove the top shell, loosen the oyster within with a quick swipe of an oyster knife, and top with your favorite barbecue sauce. You can return the oysters to the grill for a minute or two to heat the sauce through. Whatever you do, the oysters will be sexy and succulent, with a clean ocean taste like the first fresh slap of a wave against your face. \u003c/p>\n\u003cp>Once your appetite is whetted, you might want to know more about these intriguing little bivalves, so rich in history and lore. \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0918684870/kqedorg-20\">Oyster Culture\u003c/a> by Gwendolyn Meyer and Doreen Schmid, is a great place to start. Illustrated with Meyer's beautiful, evocative black-and-white and color photographs as well as historical documents and pictures, the book, published by Petaluma's Cameron Press, delves into the history and ecology of the local oyster industry. How did the book happen? Via email, Meyer told us, \u003c/p>\n\u003cblockquote>\u003cp>\"The book evolved from a photo essay on how oysters are farmed on one farm into the bigger story of oyster farming out here in West Marin. I started shooting grainy black and white film images back in 2001 out on the water and the gritty grainy look captured the hard working farmers on the bay on its foggy overcast cold windy days. The Tomales Bay is a special and unique place, one of the few clean estuariane systems left in California. The water-based farms fascinated me, and being out on the bay was captivating. Getting to know some of the people involved with oysters here and the history of the east shore-- I realized that there was a story that hadn't been told. \u003c/p>\u003c/blockquote>\n\u003cp>\u003cem>Photos from Oyster Culture copyright Gwendolyn Meyer\u003c/em>\u003cbr>\n\u003cobject width=\"560\" height=\"420\">\u003cparam name=\"flashvars\" value=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627468950699%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627468950699%2F&set_id=72157627468950699&jump_to=\">\u003cparam name=\"movie\" value=\"http://www.flickr.com/apps/slideshow/show.swf?v=104087\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cembed type=\"application/x-shockwave-flash\" src=\"http://www.flickr.com/apps/slideshow/show.swf?v=104087\" allowfullscreen=\"true\" flashvars=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627468950699%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627468950699%2F&set_id=72157627468950699&jump_to=\" width=\"560\" height=\"420\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>People in California have been eating oysters for centuries. Archaeological digs at Coast Miwok campsites have revealed piles of oyster, mussel, and clam shells. The native oyster of California's indigenous peoples and first settlers was the small, coppery-tasting Olympia oyster, Ostreo lurida. It has since been replaced, first by Atlantic varieties shipped in from the East Coast, then, since the 1930s, by Japanese Pacific varieties like the Miyagi and the Kumamoto. At first, commercial oyster farming was concentrated in San Francisco Bay, but as silt and pollution threatened the beds, the oyster companies looked north, to the more pristine estuaries of Tomales Bay and the Point Reyes peninsula. Oysters thrive in flat tidal estuaries where the river meets the sea, as part of a very particular coastal ecology. Once railways were established, linking the once-remote hamlets of West Marin to San Francisco and the surrounding towns, local aquaculture took off. As \u003cem>Oyster Culture\u003c/em> notes, \"For a brief moment in the 1950s, Tomales Bay was the largest oyster producer in California. Today, it is the state's smallest production area, but home of its oldest oyster farm and last oyster-canning factory, at Drakes Bay Estero.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Using an attractive and inviting layout, \u003cem>Oyster Culture\u003c/em> explores both the natural and cultural histories of oysters, oyster farming, and oyster-eating around the Bay Area. At an early age, left to its own devices, an oyster attaches itself permanently to whatever solid surface it can find. Raising oysters is more like farming, or raising livestock, than fishing, since the oysters stay where they're planted. Marin's oyster companies, including Hog Island, \u003ca href=\"http://tomalesbayoysters.com/\">Tomales Bay Oyster Company\u003c/a>, \u003ca href=\"http://www.pointreyesoyster.com\">Point Reyes Oyster Company\u003c/a>, Cove Mussel Company, the Marin Oyster Company, and \u003ca href=\"http://www.drakesbayoyster.com/\">Drakes Bay Oyster Company\u003c/a> (formerly Johnson's Oyster Farm), have evolved their own systems for raising and growing their oysters, each producing slightly different results. Along with ranching and farming, the oyster industry makes up a significant part of Marin's agricultural history and current agricultural and aquaculture-based economy. As Meyer told us,\u003c/p>\n\u003cblockquote>\u003cp>\"What was striking to me was how involved and familiar with every aspect of oysters everyone who works with them is, from the oyster bar shuckers to the farmers. There is a wealth of information about the oyster, and people who work with oysters know so much. Everyone in the industry has a particular philosophy about how they grow. Their understanding of the bay and the water and the environment they work in is impressive. I think a memorable story comes from Jorge out at Drakes Bay. Jorge has worked on the water for 30-plus years at Drakes Bay, for the Lunny family and the Johnsons before them. One early morning, he and Kevin Lunny got disoriented in the fog out on the estero. The fog blanketed out any recognizable features and they got didn’t know which way was home. They mistook the light on shore for that of a boat and headed away from it towards the ocean, which could have been disastrous. Fortunately, they managed to figure it out and didn’t head out to sea. \u003c/p>\n\u003cp>The story reminded me how even experienced [oyster] farmers with years of working on the same body of water are at the mercy of changing conditions. It may look calm and protected out there on the bay and estero, but it’s a landscape very much affected by many influences, both natural and man-made. I think the environment keeps farmers constantly on their toes.\n\u003c/p>\u003c/blockquote>\n\u003cp>Eat a local oyster, and you're supporting local jobs, something that makes putting oysters on the menu particularly appropriate for Labor Day. It's cold, wet work, tending to the rough-shelled babies out in the Bay, scrubbing and shucking, but it's an industry with deep roots, one that both provides jobs and presents a model for how for-profit agricultural businesses can work within protected parklands. \"Because Tomales Bay is part of the Gulf of the Farallones National Marine Sanctuary, the farm [Hog Island], like all those within this sanctuary, works with over twenty agencies that manage land use and water quality in and around the Bay,\" the authors write. Says Hog Island co-owner Terry Sawyer, \"None of this would be here without the Point Reyes National Seashore--we all owe a huge debt to its creation.\"\u003c/p>\n\u003cp>Now that she's an oyster expert, what oyster does Meyer prefer? \u003c/p>\n\u003cblockquote>\u003cp>\"Lately I’m particularly fond of the Tomales Bay Oyster Company's golden nuggets. They are beautiful oysters that are tumbled, not grown on the bottom, and because of this their shells are really pretty. The oyster itself is a deep-cupped, plump, rich tasting and perfect-looking oyster -- really a delicacy. I believe TBOC is the only farm doing tumbled bags on the bays. I prefer them freshly shucked, on the half shell with a squeeze of lemon. I like their briny taste of the ocean and want the full flavor of that, especially as we come into the winter months when they are at their prime. \u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>Recipe: Oysters with Chorizo Sauce\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Summary:\u003c/strong> \u003cem>This recipe, adapted from the book \u003cstrong>Oyster Culture \u003c/strong>by Gwendolyn Marks and Doreen Schmid, comes from the kitchen of The Marshall Store, a popular seafood restaurant on the eastern side of Tomales Bay. \u003c/em>\u003c/p>\n\u003cp>\u003cem>From the Marshall Store\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/oysters-recipe.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/oysters-recipe.jpg\" alt=\"Oysters with Chorizo Sauce. Photo by Gwendolyn Meyer\" title=\"Oysters with Chorizo Sauce. Photo by Gwendolyn Meyer\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-32730\">\u003c/a>\u003cbr>\n\u003cem>Oysters with Chorizo Sauce. Photo copyright Gwendolyn Meyer\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> 10 minutes, plus 1 hour's chilling time\u003cbr>\n\u003cstrong>Cook time:\u003c/strong> 5 minutes\u003cbr>\n\u003cstrong>Total time:\u003c/strong> 15 minutes, plus 1 hour's chilling time\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 24 oysters, serves 6\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong> \u003c/p>\n\u003cp>1/4 lb fresh Mexican-style chorizo sausage, removed from casing\u003cbr>\n1 cup (8 oz) unsalted butter, softened\u003cbr>\n2 tbsp finely chopped parsley\u003cbr>\n24 oysters \u003c/p>\n\u003cp>\u003cstrong>Instructions\u003c/strong>\u003c/p>\n\u003cp>1. Soften butter at room temperature. Saute chorizo until thoroughly cooked, then crumble. Place in refrigerator to cool. \u003c/p>\n\u003cp>2. Place butter in a small bowl and break up with a wooden spoon. Add cooled chorizo and mix thoroughly. Add parsley. Place the mixture in the middle of a sheet of waxed paper. Roll into a 2-inch wide log, twist ends shut, and chill in the refrigerator until firm. \u003c/p>\n\u003cp>3. Prepare a gas or charcoal grill. While grill is heating, shuck oysters and leave in shells. When grill is hot, top each opened oyster with a thin slice of butter cut from roll. Cover and cook just until the butter starts to bubble. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Note: If you don't have an outdoor grill, these oysters can also be cooked under the broiler. To broil, cover an ovenproof plate or platter with a layer of slightly moistened rock salt about 1 inch deep. Set oysters, in shells, on the rock salt, making sure they are level. Top each oyster with a thin slice of chorizo butter. Broil just until the butter starts to bubble. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp> \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0918684870/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/oyster-culture-cover.jpg\" alt=\"Oyster Culture book cover\" title=\"Oyster Culture book cover\" width=\"300\" height=\"391\" class=\"alignleft size-full wp-image-32736\">\u003c/a>What's on your locavore's barbecue this Labor Day weekend? A slab of beef tri-tip, our favorite regional cut, sliced and nestled up to a stack of red torpedo onions and dry-farmed Early Girl tomatoes sounds mighty tasty. If you prefer fish, try a side of grilled sockeye or king salmon topped with this easy \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/28/double-corn-delight/\">corn relish\u003c/a>. And to start, what captures the taste of our unique coastal landscape than a a platter of oysters plucked from the salt-sweet estuaries of Tomales Bay or Point Reyes? \u003c/p>\n\u003cp>You can shuck and serve them raw, with nothing more than a squirt of lemon and a shake of hot sauce, or get a little more fancy with a saucer of mignonette sauce. Mignonette may sound lah-di-dah, but it's nothing more than a tart dunk of minced shallot, black pepper, and champagne vinegar. At its popular restaurant and oyster bar in the Ferry Building, the \u003ca href=\"http://www.hogislandoysters.com\">Hog Island Oyster Company\u003c/a> has California-ized this French classic into a \"Hog Wash\" of shallot, minced jalapeno, cilantro, and both seasoned and plain rice vinegar. Or you can raise a toast to a particularly local tradition and barbecue them right on the grill. No shucking required; just place oysters, flat side up, on a hot grill until the shells pop open. Off the heat, remove the top shell, loosen the oyster within with a quick swipe of an oyster knife, and top with your favorite barbecue sauce. You can return the oysters to the grill for a minute or two to heat the sauce through. Whatever you do, the oysters will be sexy and succulent, with a clean ocean taste like the first fresh slap of a wave against your face. \u003c/p>\n\u003cp>Once your appetite is whetted, you might want to know more about these intriguing little bivalves, so rich in history and lore. \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0918684870/kqedorg-20\">Oyster Culture\u003c/a> by Gwendolyn Meyer and Doreen Schmid, is a great place to start. Illustrated with Meyer's beautiful, evocative black-and-white and color photographs as well as historical documents and pictures, the book, published by Petaluma's Cameron Press, delves into the history and ecology of the local oyster industry. How did the book happen? Via email, Meyer told us, \u003c/p>\n\u003cblockquote>\u003cp>\"The book evolved from a photo essay on how oysters are farmed on one farm into the bigger story of oyster farming out here in West Marin. I started shooting grainy black and white film images back in 2001 out on the water and the gritty grainy look captured the hard working farmers on the bay on its foggy overcast cold windy days. The Tomales Bay is a special and unique place, one of the few clean estuariane systems left in California. The water-based farms fascinated me, and being out on the bay was captivating. Getting to know some of the people involved with oysters here and the history of the east shore-- I realized that there was a story that hadn't been told. \u003c/p>\u003c/blockquote>\n\u003cp>\u003cem>Photos from Oyster Culture copyright Gwendolyn Meyer\u003c/em>\u003cbr>\n\u003cobject width=\"560\" height=\"420\">\u003cparam name=\"flashvars\" value=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627468950699%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627468950699%2F&set_id=72157627468950699&jump_to=\">\u003cparam name=\"movie\" value=\"http://www.flickr.com/apps/slideshow/show.swf?v=104087\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cembed type=\"application/x-shockwave-flash\" src=\"http://www.flickr.com/apps/slideshow/show.swf?v=104087\" allowfullscreen=\"true\" flashvars=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627468950699%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627468950699%2F&set_id=72157627468950699&jump_to=\" width=\"560\" height=\"420\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>People in California have been eating oysters for centuries. Archaeological digs at Coast Miwok campsites have revealed piles of oyster, mussel, and clam shells. The native oyster of California's indigenous peoples and first settlers was the small, coppery-tasting Olympia oyster, Ostreo lurida. It has since been replaced, first by Atlantic varieties shipped in from the East Coast, then, since the 1930s, by Japanese Pacific varieties like the Miyagi and the Kumamoto. At first, commercial oyster farming was concentrated in San Francisco Bay, but as silt and pollution threatened the beds, the oyster companies looked north, to the more pristine estuaries of Tomales Bay and the Point Reyes peninsula. Oysters thrive in flat tidal estuaries where the river meets the sea, as part of a very particular coastal ecology. Once railways were established, linking the once-remote hamlets of West Marin to San Francisco and the surrounding towns, local aquaculture took off. As \u003cem>Oyster Culture\u003c/em> notes, \"For a brief moment in the 1950s, Tomales Bay was the largest oyster producer in California. Today, it is the state's smallest production area, but home of its oldest oyster farm and last oyster-canning factory, at Drakes Bay Estero.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Using an attractive and inviting layout, \u003cem>Oyster Culture\u003c/em> explores both the natural and cultural histories of oysters, oyster farming, and oyster-eating around the Bay Area. At an early age, left to its own devices, an oyster attaches itself permanently to whatever solid surface it can find. Raising oysters is more like farming, or raising livestock, than fishing, since the oysters stay where they're planted. Marin's oyster companies, including Hog Island, \u003ca href=\"http://tomalesbayoysters.com/\">Tomales Bay Oyster Company\u003c/a>, \u003ca href=\"http://www.pointreyesoyster.com\">Point Reyes Oyster Company\u003c/a>, Cove Mussel Company, the Marin Oyster Company, and \u003ca href=\"http://www.drakesbayoyster.com/\">Drakes Bay Oyster Company\u003c/a> (formerly Johnson's Oyster Farm), have evolved their own systems for raising and growing their oysters, each producing slightly different results. Along with ranching and farming, the oyster industry makes up a significant part of Marin's agricultural history and current agricultural and aquaculture-based economy. As Meyer told us,\u003c/p>\n\u003cblockquote>\u003cp>\"What was striking to me was how involved and familiar with every aspect of oysters everyone who works with them is, from the oyster bar shuckers to the farmers. There is a wealth of information about the oyster, and people who work with oysters know so much. Everyone in the industry has a particular philosophy about how they grow. Their understanding of the bay and the water and the environment they work in is impressive. I think a memorable story comes from Jorge out at Drakes Bay. Jorge has worked on the water for 30-plus years at Drakes Bay, for the Lunny family and the Johnsons before them. One early morning, he and Kevin Lunny got disoriented in the fog out on the estero. The fog blanketed out any recognizable features and they got didn’t know which way was home. They mistook the light on shore for that of a boat and headed away from it towards the ocean, which could have been disastrous. Fortunately, they managed to figure it out and didn’t head out to sea. \u003c/p>\n\u003cp>The story reminded me how even experienced [oyster] farmers with years of working on the same body of water are at the mercy of changing conditions. It may look calm and protected out there on the bay and estero, but it’s a landscape very much affected by many influences, both natural and man-made. I think the environment keeps farmers constantly on their toes.\n\u003c/p>\u003c/blockquote>\n\u003cp>Eat a local oyster, and you're supporting local jobs, something that makes putting oysters on the menu particularly appropriate for Labor Day. It's cold, wet work, tending to the rough-shelled babies out in the Bay, scrubbing and shucking, but it's an industry with deep roots, one that both provides jobs and presents a model for how for-profit agricultural businesses can work within protected parklands. \"Because Tomales Bay is part of the Gulf of the Farallones National Marine Sanctuary, the farm [Hog Island], like all those within this sanctuary, works with over twenty agencies that manage land use and water quality in and around the Bay,\" the authors write. Says Hog Island co-owner Terry Sawyer, \"None of this would be here without the Point Reyes National Seashore--we all owe a huge debt to its creation.\"\u003c/p>\n\u003cp>Now that she's an oyster expert, what oyster does Meyer prefer? \u003c/p>\n\u003cblockquote>\u003cp>\"Lately I’m particularly fond of the Tomales Bay Oyster Company's golden nuggets. They are beautiful oysters that are tumbled, not grown on the bottom, and because of this their shells are really pretty. The oyster itself is a deep-cupped, plump, rich tasting and perfect-looking oyster -- really a delicacy. I believe TBOC is the only farm doing tumbled bags on the bays. I prefer them freshly shucked, on the half shell with a squeeze of lemon. I like their briny taste of the ocean and want the full flavor of that, especially as we come into the winter months when they are at their prime. \u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>Recipe: Oysters with Chorizo Sauce\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Summary:\u003c/strong> \u003cem>This recipe, adapted from the book \u003cstrong>Oyster Culture \u003c/strong>by Gwendolyn Marks and Doreen Schmid, comes from the kitchen of The Marshall Store, a popular seafood restaurant on the eastern side of Tomales Bay. \u003c/em>\u003c/p>\n\u003cp>\u003cem>From the Marshall Store\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/oysters-recipe.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/09/oysters-recipe.jpg\" alt=\"Oysters with Chorizo Sauce. Photo by Gwendolyn Meyer\" title=\"Oysters with Chorizo Sauce. Photo by Gwendolyn Meyer\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-32730\">\u003c/a>\u003cbr>\n\u003cem>Oysters with Chorizo Sauce. Photo copyright Gwendolyn Meyer\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep time:\u003c/strong> 10 minutes, plus 1 hour's chilling time\u003cbr>\n\u003cstrong>Cook time:\u003c/strong> 5 minutes\u003cbr>\n\u003cstrong>Total time:\u003c/strong> 15 minutes, plus 1 hour's chilling time\u003cbr>\n\u003cstrong>Yield:\u003c/strong> 24 oysters, serves 6\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong> \u003c/p>\n\u003cp>1/4 lb fresh Mexican-style chorizo sausage, removed from casing\u003cbr>\n1 cup (8 oz) unsalted butter, softened\u003cbr>\n2 tbsp finely chopped parsley\u003cbr>\n24 oysters \u003c/p>\n\u003cp>\u003cstrong>Instructions\u003c/strong>\u003c/p>\n\u003cp>1. Soften butter at room temperature. Saute chorizo until thoroughly cooked, then crumble. Place in refrigerator to cool. \u003c/p>\n\u003cp>2. Place butter in a small bowl and break up with a wooden spoon. Add cooled chorizo and mix thoroughly. Add parsley. Place the mixture in the middle of a sheet of waxed paper. Roll into a 2-inch wide log, twist ends shut, and chill in the refrigerator until firm. \u003c/p>\n\u003cp>3. Prepare a gas or charcoal grill. While grill is heating, shuck oysters and leave in shells. When grill is hot, top each opened oyster with a thin slice of butter cut from roll. Cover and cook just until the butter starts to bubble. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Note: If you don't have an outdoor grill, these oysters can also be cooked under the broiler. To broil, cover an ovenproof plate or platter with a layer of slightly moistened rock salt about 1 inch deep. Set oysters, in shells, on the rock salt, making sure they are level. Top each oyster with a thin slice of chorizo butter. Broil just until the butter starts to bubble. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Cochon Heritage Fire",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/chef-john-fink.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/chef-john-fink.jpg\" alt=\"Chef John Fink at Heritage Fire. Photo by Laiko Bahrs\" title=\"Chef John Fink at Heritage Fire. Photo by Laiko Bahrs\" width=\"400\" height=\"536\" class=\"alignnone size-full wp-image-31613\">\u003c/a>\u003cbr>\n\u003cem>Chef John Fink at Heritage Fire. Photo: Laiko Bahrs\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Juicy Loins, Tender Rumps\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong> Bacon, the Gateway Meat \u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>Needs Salt\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>Smells Good in Here\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>Ms. Delicious\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>Pigs are Magic\u003c/strong>\u003c/li>\n\u003c/ul>\n\u003cp>And let's not forget my very favorite bit of meat geekery, \u003cstrong>Bacon Gives Me a Lardon.\u003c/strong>\u003c/p>\n\u003cp>What is it about studly-butcher culture that loves a pun? (The fondness for bacon needs no explanation.) Whatever it is about long days spent with a knife and cleaver, or all-nighters tending the smoky maw of the barbecue pit, the t-shirt slogans that result are always worth wearing. Especially if you've stained it, proudly, with the ducky goodness dripping off something as mind-bendingly awesome as a handmade duck hot dog piled high with duck confit, chicharrones, diced duck egg \u003cem>and\u003c/em> duck foie gras. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/sausages500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/sausages500.jpg\" alt=\"Sausages from Smoakville. Photo by Laiko Bahrs\" title=\"Sausages from Smoakville. Photo by Laiko Bahrs\" width=\"500\" height=\"373\" class=\"alignnone size-full wp-image-31611\">\u003c/a>\u003cbr>\n\u003cem>Sausages from Smoakville. Photo: Laiko Bahrs\u003c/em>\u003c/p>\n\u003cp>But even if, like me, you arrived just a little too late to snatch up one of those already legendary duck dogs, there was plenty of meat for the munching on offer at last Saturday's \u003ca href=\"http://www.cochon555.com/menu/2011-tour-dates/cochon-heritage-fire/\">Cochon Heritage Fire\u003c/a> in St. Helena. Cochon 555, the parent organization, is known for its celebrity chef spectacles celebrating the pig across the country (\"cochon\" is French for \"pig\"). But once a year, in Napa, the all-pig menu is diversified to celebrate heritage breeds of beef, lamb, goat, and poultry, many of which are staked whole and slow-cooked outdoors over a wood fire. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Perhaps the setting--the shady emerald lawn, complete with fountain, fairy lights and gazebo, of the very posh \u003ca href=\"http://www.charleskrug.com\">Charles Krug\u003c/a> winery--inspired a little more decorum in this year's organizers and chefs. Participants couldn't really wander from roasting goat to spitted feet-dangling chickens as they could at last year's slightly more rustic event (then called \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/11/15/primal-napa/\">Primal Napa\u003c/a>). Whole beasts were definitely being cooked, but their funkier bits weren’t so much in evidence. No pumpkins filled with pork liver, no skewers of heart, no smoky lamb jawbones (tongues included) for Neanderthal gnawing. The offerings were a little more restaurant-refined, the gluttony a little less greasy. The butchering demos, by \u003ca href=\"http://www.askyourbutcher.com\">Dave the Butcher\u003c/a> (\u003ca href=\"http://www.marinameats.com\">Marina Meats\u003c/a>, the pork happy hour at \u003ca href=\"http://fattedcalf.com/menu.php\">Fatted Calf\u003c/a>) and \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/12/book-review-the-butchers-guide-to-well-raised-meat/\">Joshua Applestone\u003c/a> (Fleisher’s), were held upstairs at the tasting room, not with the meaty carcasses strung up on a rock-star stage in the middle of the feast. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/whole-animals500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/whole-animals500.jpg\" alt=\"Whole animals cooking at Heritage Fire. Photo by Laiko Bahrs.\" title=\"Whole animals cooking at Heritage Fire. Photo by Laiko Bahrs.\" width=\"500\" height=\"373\" class=\"alignnone size-full wp-image-31612\">\u003c/a>\u003cbr>\n\u003cem>Whole animals cooking at Heritage Fire. Photo: Laiko Bahrs\u003c/em>\u003c/p>\n\u003cp>That said, the meats on offer were absolutely delicious. What did I love best, the pink, tender slices of lamb cupped in Boston lettuce leaves with fresh mint and pickled red onion, or the succulent Indian-spiced lamb masala patties? The crackling skin sliced off the enormous chanterelle-stuffed porchetta, as good as any I’ve had at farmers' markets in Italy? The moist chunks of fennel-rubbed rabbit? John Fink of the \u003ca href=\"http://www.thewholebeastsf.com/\">Whole Beast's\u003c/a> treyf special, roasted tandoori-spiced goat with goat yogurt? The snappy, ruddy Italian sausages from \u003ca href=\"http://www.facebook.com/pages/Smoakville/213909991970437\">Smoakville BBQ\u003c/a> in Napa? The long, slow chew of \u003ca href=\"http://www.woodlandspork.com\">Woodlands Pork's\u003c/a> \u003cdel datetime=\"2011-08-17T18:31:31+00:00\">country\u003c/del> Mountain Ham, made from forest-reared, terroir-expressing pigs rooting through the hollers of West Virginia? According to Woodlands' Irish-born president and ham obsessive Nicholas Heckett, this is no dainty appetizer ham. Said Heckett, \"I like it after dinner, with whiskey and a fine cigar.\" The finish is so long, and the taste so concentrated and intense, he explains, that it would knock out any less robust entrée to follow. Like the famous French chef Joel Robuchon, who frequently included a plate of utterly unadorned \u003cem>jamon iberico\u003c/em> as part of his tasting menus, Heckett staunchly believes that high-quality ham needs no adornments. (Then again, Robuchon, sad man, has probably never had a warm Southern-made buttermilk biscuit, split and stuffed with slivers of country ham and a dab of homemade peach chutney.) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/rabbit-menu.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/rabbit-menu.jpg\" alt=\"Rabbit menu from Heritage Fire. Photo by Laiko Bahrs\" title=\"Rabbit menu from Heritage Fire. Photo by Laiko Bahrs\" width=\"400\" height=\"536\" class=\"alignnone size-full wp-image-31610\">\u003c/a>\u003cbr>\n\u003cem>Rabbit menu from Heritage Fire. Photo: Laiko Bahrs\u003c/em>\u003c/p>\n\u003cp>We end up, as one does at these events, lying under the trees, drinking wine out of GoVino’s reusable plastic cups (picture a Riedel stemless wine glass, reimagined for picnicking), conjuring up the outrageousness of meats past. \"Remember those bacon eclairs?\" says one friend, dreamily. They were thumb-sized, she said, filled with something bacon-fatty, with a crunchy slice of bacon on top, where the chocolate glaze would otherwise go. Another friend toyed with recipe ideas for the twine-wrapped package of lamb liver that he’d begged off the crew doing the lamb butchering demonstration, using a whole lamb from local \u003ca href=\"http://www.stemplecreek.com\">Stemple Creek\u003c/a>. (The various cuts of meat from each demo were raffled off at the end of the evening.)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>This being a chef event, the eating and drinking had to continue at an after-party held down the street at \u003ca href=\"http://www.farmsteadnapa.com\">Farmstead\u003c/a>. And naturally, there had to be a fire, in this case a roaring bonfire built in the sand pit out back by Heather Shouse, a red-headed, Southern-twanged food writer on hand from Chicago. Shouse, the author of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/158008351X/kqedorg-20\">Food Trucks: Dispatches and Recipes from the Best Kitchens on Wheels\u003c/a>, is criss-crossing the country as a Cochon camp follower as she works on an upcoming Cochon cookbook. Before becoming a writer, \"I worked in restaurants all my life,\" she said, and she has the tattoo sleeves to prove it. One chef brought out a plate of salmon he'd smoked the day before; another crew arrived bearing a deep hotel pan filled with bite-sized chunks of pork, juicy and sweet, carved off the last animal left over the coals. A bright full moon shone down. There was meat, beer, cigars, and a ring of sweaty, smoky men and women kicking back after doing what they do best: taking care of the people who love to eat. \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/24/2011/08/chef-john-fink.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/chef-john-fink.jpg\" alt=\"Chef John Fink at Heritage Fire. Photo by Laiko Bahrs\" title=\"Chef John Fink at Heritage Fire. Photo by Laiko Bahrs\" width=\"400\" height=\"536\" class=\"alignnone size-full wp-image-31613\">\u003c/a>\u003cbr>\n\u003cem>Chef John Fink at Heritage Fire. Photo: Laiko Bahrs\u003c/em>\u003c/p>\n\u003cul>\n\u003cli>\u003cstrong>Juicy Loins, Tender Rumps\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong> Bacon, the Gateway Meat \u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>Needs Salt\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>Smells Good in Here\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>Ms. Delicious\u003c/strong>\u003c/li>\n\u003cli>\u003cstrong>Pigs are Magic\u003c/strong>\u003c/li>\n\u003c/ul>\n\u003cp>And let's not forget my very favorite bit of meat geekery, \u003cstrong>Bacon Gives Me a Lardon.\u003c/strong>\u003c/p>\n\u003cp>What is it about studly-butcher culture that loves a pun? (The fondness for bacon needs no explanation.) Whatever it is about long days spent with a knife and cleaver, or all-nighters tending the smoky maw of the barbecue pit, the t-shirt slogans that result are always worth wearing. Especially if you've stained it, proudly, with the ducky goodness dripping off something as mind-bendingly awesome as a handmade duck hot dog piled high with duck confit, chicharrones, diced duck egg \u003cem>and\u003c/em> duck foie gras. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/sausages500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/sausages500.jpg\" alt=\"Sausages from Smoakville. Photo by Laiko Bahrs\" title=\"Sausages from Smoakville. Photo by Laiko Bahrs\" width=\"500\" height=\"373\" class=\"alignnone size-full wp-image-31611\">\u003c/a>\u003cbr>\n\u003cem>Sausages from Smoakville. Photo: Laiko Bahrs\u003c/em>\u003c/p>\n\u003cp>But even if, like me, you arrived just a little too late to snatch up one of those already legendary duck dogs, there was plenty of meat for the munching on offer at last Saturday's \u003ca href=\"http://www.cochon555.com/menu/2011-tour-dates/cochon-heritage-fire/\">Cochon Heritage Fire\u003c/a> in St. Helena. Cochon 555, the parent organization, is known for its celebrity chef spectacles celebrating the pig across the country (\"cochon\" is French for \"pig\"). But once a year, in Napa, the all-pig menu is diversified to celebrate heritage breeds of beef, lamb, goat, and poultry, many of which are staked whole and slow-cooked outdoors over a wood fire. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Perhaps the setting--the shady emerald lawn, complete with fountain, fairy lights and gazebo, of the very posh \u003ca href=\"http://www.charleskrug.com\">Charles Krug\u003c/a> winery--inspired a little more decorum in this year's organizers and chefs. Participants couldn't really wander from roasting goat to spitted feet-dangling chickens as they could at last year's slightly more rustic event (then called \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/11/15/primal-napa/\">Primal Napa\u003c/a>). Whole beasts were definitely being cooked, but their funkier bits weren’t so much in evidence. No pumpkins filled with pork liver, no skewers of heart, no smoky lamb jawbones (tongues included) for Neanderthal gnawing. The offerings were a little more restaurant-refined, the gluttony a little less greasy. The butchering demos, by \u003ca href=\"http://www.askyourbutcher.com\">Dave the Butcher\u003c/a> (\u003ca href=\"http://www.marinameats.com\">Marina Meats\u003c/a>, the pork happy hour at \u003ca href=\"http://fattedcalf.com/menu.php\">Fatted Calf\u003c/a>) and \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/12/book-review-the-butchers-guide-to-well-raised-meat/\">Joshua Applestone\u003c/a> (Fleisher’s), were held upstairs at the tasting room, not with the meaty carcasses strung up on a rock-star stage in the middle of the feast. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/whole-animals500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/whole-animals500.jpg\" alt=\"Whole animals cooking at Heritage Fire. Photo by Laiko Bahrs.\" title=\"Whole animals cooking at Heritage Fire. Photo by Laiko Bahrs.\" width=\"500\" height=\"373\" class=\"alignnone size-full wp-image-31612\">\u003c/a>\u003cbr>\n\u003cem>Whole animals cooking at Heritage Fire. Photo: Laiko Bahrs\u003c/em>\u003c/p>\n\u003cp>That said, the meats on offer were absolutely delicious. What did I love best, the pink, tender slices of lamb cupped in Boston lettuce leaves with fresh mint and pickled red onion, or the succulent Indian-spiced lamb masala patties? The crackling skin sliced off the enormous chanterelle-stuffed porchetta, as good as any I’ve had at farmers' markets in Italy? The moist chunks of fennel-rubbed rabbit? John Fink of the \u003ca href=\"http://www.thewholebeastsf.com/\">Whole Beast's\u003c/a> treyf special, roasted tandoori-spiced goat with goat yogurt? The snappy, ruddy Italian sausages from \u003ca href=\"http://www.facebook.com/pages/Smoakville/213909991970437\">Smoakville BBQ\u003c/a> in Napa? The long, slow chew of \u003ca href=\"http://www.woodlandspork.com\">Woodlands Pork's\u003c/a> \u003cdel datetime=\"2011-08-17T18:31:31+00:00\">country\u003c/del> Mountain Ham, made from forest-reared, terroir-expressing pigs rooting through the hollers of West Virginia? According to Woodlands' Irish-born president and ham obsessive Nicholas Heckett, this is no dainty appetizer ham. Said Heckett, \"I like it after dinner, with whiskey and a fine cigar.\" The finish is so long, and the taste so concentrated and intense, he explains, that it would knock out any less robust entrée to follow. Like the famous French chef Joel Robuchon, who frequently included a plate of utterly unadorned \u003cem>jamon iberico\u003c/em> as part of his tasting menus, Heckett staunchly believes that high-quality ham needs no adornments. (Then again, Robuchon, sad man, has probably never had a warm Southern-made buttermilk biscuit, split and stuffed with slivers of country ham and a dab of homemade peach chutney.) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/rabbit-menu.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/rabbit-menu.jpg\" alt=\"Rabbit menu from Heritage Fire. Photo by Laiko Bahrs\" title=\"Rabbit menu from Heritage Fire. Photo by Laiko Bahrs\" width=\"400\" height=\"536\" class=\"alignnone size-full wp-image-31610\">\u003c/a>\u003cbr>\n\u003cem>Rabbit menu from Heritage Fire. Photo: Laiko Bahrs\u003c/em>\u003c/p>\n\u003cp>We end up, as one does at these events, lying under the trees, drinking wine out of GoVino’s reusable plastic cups (picture a Riedel stemless wine glass, reimagined for picnicking), conjuring up the outrageousness of meats past. \"Remember those bacon eclairs?\" says one friend, dreamily. They were thumb-sized, she said, filled with something bacon-fatty, with a crunchy slice of bacon on top, where the chocolate glaze would otherwise go. Another friend toyed with recipe ideas for the twine-wrapped package of lamb liver that he’d begged off the crew doing the lamb butchering demonstration, using a whole lamb from local \u003ca href=\"http://www.stemplecreek.com\">Stemple Creek\u003c/a>. (The various cuts of meat from each demo were raffled off at the end of the evening.)\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>This being a chef event, the eating and drinking had to continue at an after-party held down the street at \u003ca href=\"http://www.farmsteadnapa.com\">Farmstead\u003c/a>. And naturally, there had to be a fire, in this case a roaring bonfire built in the sand pit out back by Heather Shouse, a red-headed, Southern-twanged food writer on hand from Chicago. Shouse, the author of \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/158008351X/kqedorg-20\">Food Trucks: Dispatches and Recipes from the Best Kitchens on Wheels\u003c/a>, is criss-crossing the country as a Cochon camp follower as she works on an upcoming Cochon cookbook. Before becoming a writer, \"I worked in restaurants all my life,\" she said, and she has the tattoo sleeves to prove it. One chef brought out a plate of salmon he'd smoked the day before; another crew arrived bearing a deep hotel pan filled with bite-sized chunks of pork, juicy and sweet, carved off the last animal left over the coals. A bright full moon shone down. There was meat, beer, cigars, and a ring of sweaty, smoky men and women kicking back after doing what they do best: taking care of the people who love to eat. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Wine Lands: Favorite Food + Band + Wine Pairings at Outside Lands",
"title": "Wine Lands: Favorite Food + Band + Wine Pairings at Outside Lands",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/winelands500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/winelands500.jpg\" alt=\"Wine Lands 2011 with Andrea Kissack. Photo by Wendy Goodfriend\" title=\"Wine Lands 2011 with Andrea Kissack. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-31521\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Wine Lands 2011.\u003c/strong>\u003c/em>\u003cbr>\n\u003cem>All Photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\u003cp>In the hit song, \"California One,\" indie rock band, \"\u003ca href=\"http://decemberists.com/\">The Decemberists\u003c/a>,\" pay homage to the grape with the line, \"Take a long drown with me of California wine.\" The fact that the band appreciates a good bottle of wine makes sense once you find out every member carries a \u003ca href=\"http://mobile.zagat.com/iphone.htm\">Zagat iPhone app\u003c/a> for culinary guidance on long road trips. This band appears right at home at a festival like Outside Lands where food and wine vendors seem to share top billing with the music line up.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/decemberists500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/decemberists500.jpg\" alt=\"Decemberists at Outside Lands 2011. Photo by Wendy Goodfriend\" title=\"Decemberists at Outside Lands 2011. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-31517\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Decemberists at Outside Lands 2011.\u003c/strong> Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Outside Lands gourmet fare is a far cry from rock concerts of yesteryear where the best one could hope for was a warm draft beer and a lousy hot dog. Beer might have a history with young people and big, outdoor events but this weekend micro-brews took a back seat to local, small lot wineries. By late Saturday afternoon the line was more than fifteen people deep as I waited for a taste of 2009 Mendocino Pinot Noir from \u003ca href=\"http://www.navarrowine.com/main.php\">Navarro\u003c/a>. As usual, Navarro did not disappoint. While in line I overheard the following conversation, \"That is such a butterball, you should really check out \u003ca href=\"http://windgapwines.com/\">Wind Gap\u003c/a>, their wines are so balanced.\" Am I at a rock concert?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/windgap400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/windgap400.jpg\" alt=\"Wind Gap. Photo by Wendy Goodfriend\" title=\"Wind Gap. Photo by Wendy Goodfriend\" width=\"400\" height=\"478\" class=\"alignnone size-full wp-image-31523\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Wind Gap wine booth at Wine Lands.\u003c/strong> Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The idea of \u003ca href=\"http://www.sfoutsidelands.com/wine/\">Wine Lands\u003c/a>, which has now grown to thirty artisanal wineries and one hundred wines all under one big open-air tent, is the brainchild of Peter Eastlake. Eastlake is co-owner of \u003ca href=\"http://vintageberkeley.com/Home.html\">Vintage Berkeley\u003c/a>, a wine shop that focuses on small production wines -- most under twenty five dollars. Eastlake believes that wine and, well, nearly everything go together. He even had some favorite pairings for this year’s music line up.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/peter-eastlake500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/peter-eastlake500.jpg\" alt=\"Peter Eastlake. Photo by Wendy Goodfriend\" title=\"Peter Eastlake. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-31519\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Peter Eastlake.\u003c/strong> Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Phish:\u003c/strong> \u003c/p>\n\u003cblockquote>\u003cp>For \u003ca href=\"http://phish.com/\">Phish\u003c/a>, give me something lunar, hippie and refreshing for all that spinning, scooping and dumping. \u003ca href=\"https://www.bonnydoonvineyard.com/\">Bonny Doon's biodynamic spaceship adorned 2010 Vin Gris de Cigare\u003c/a> all the way. \u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>Erykah Badu:\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>When \u003ca href=\"http://www.sfoutsidelands.com/lineup/erykah-badu/\">Erykah Badu\u003c/a> sings, people listen. She’s a strong woman with a vocal range that can howl, scream, screech and make you cry. There is one wine for her show, and it rhymes with pink bubbles, \u003ca href=\"http://www.gloriaferrer.com/blanc-de-noirs\">Gloria Ferrer Blanc De Noirs.\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>The Roots: \u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\u003ca href=\"http://www.sfoutsidelands.com/lineup/the-roots/\">These Philly boys\u003c/a> are so versatile, funky and flat out likeable. Our man in Sebastopol, bass player \u003ca href=\"http://www.lesclaypool.com/tour/\">Les Claypool\u003c/a>, is pouring his spicy GSM blend called \u003ca href=\"http://www.claypoolcellars.com/\">Purple Pachyderm\u003c/a>.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/phish500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/phish500.jpg\" alt=\"Phish at Outside Lands 2011. Photo by Wendy Goodfriend\" title=\"Phish at Outside Lands 2011. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-31526\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Phish at Outside Lands 2011.\u003c/strong> Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Oh, let's not forget the other star of the show, the food. This year's Outside Lands included \u003ca href=\"http://www.sfoutsidelands.com/taste/\">more than fifty local restaurants\u003c/a> and food trucks and asked Eastlake for a couple of suggestions for pairings. For the Mac and Cheese from Oakland's \u003ca href=\"http://homeroom510.com/\">Homeroom\u003c/a>, Eastlake recommends a California Chardonnay like \u003ca href=\"http://www.hesscollection.com/trade/monterery_chard/index.html\">Hess Collection\u003c/a>, \u003ca href=\"http://www.hirschvineyards.com/\">Hirsch Estate\u003c/a> for a special treat or \u003ca href=\"http://www.liocowine.com/\">Lioco's\u003c/a> 2010 Sonoma County on tap. \u003c/p>\n\u003cp>I thought I was going to stump him when I asked about the very popular \u003ca href=\"http://www.fabulousfrickles.com/\">Fabulous Frickle Brothers fried pickles\u003c/a>. Without blinking, Eastlake said, \"It's a little known fact that deep fried pickled gherkins are only found in two places in the world -- Tennessee and Germany's Mosel River. \u003ca href=\"http://summerofriesling.com/\">Summer of Riesling\u003c/a>. If you don't like Riesling, try the Riesling.\" \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/frickle-pickles500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/frickle-pickles500.jpg\" alt=\"Fabulous Frickle Brothers Fried Pickles. Photo by Wendy Goodfriend\" title=\"Fabulous Frickle Brothers Fried Pickles. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-31581\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Fabulous Frickle Brothers' Frickles.\u003c/strong> Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Paul Grieco, owner of \u003ca href=\"http://restauranthearth.com/terrior/Terroir.html\">Terroir wine bar in New York\u003c/a>, is on tour. He is traveling around the country in a Winnebago preaching the gospel of Riesling. Grieco wants people to know Riesling is lots of things including, not always sweet. Says Grieco, who even has a Riesling tattoo along his forearm, \"Riesling is the best grape in the world.\" I tried the 2009 Toni Jost and liked it a lot. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/paul-grieco-summer-riesling.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/paul-grieco-summer-riesling.jpg\" alt=\"Press Conference at Outside Lands 2011. Photo by Wendy Goodfriend\" title=\"Press Conference at Outside Lands 2011. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-31530\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Press Conference at Outside Lands 2011. Damien Kulash of OK Go, Thomas McNaughton - Salumeria by flour + water, Sommelier Paul Grieco - Summer of Riesling tour.\u003c/strong> Photo by Wendy Goodfriend.\u003c/em>\u003c/p>\n\u003cp>Although Eastlake curated all of the wines under the tent, star sommelier \u003ca href=\"http://www.winespectator.com/webfeature/show/id/Sommelier-Talk-Rajat-Parr_3452\">Rajat Parr\u003c/a> picked a few for the VIP tents including: \u003ca href=\"http://kermitlynch.com/our_wines/\">Kermit Lynch's\u003c/a> Bandol Rose, \u003ca href=\"http://qupe.com/\">Qupe's\u003c/a> Syrah and \u003ca href=\"http://www.navarrowine.com/shop/productdetail.php?prodid=976\">Navarro's Pinot Noir\u003c/a>. Parr was also pouring his own brand at Wine Lands. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/sandhi500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/sandhi500.jpg\" alt=\"Sandhi wine booth at Wine Lands. Photo by Wendy Goodfriend\" title=\"Sandhi wine booth at Wine Lands. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-31560\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Sandhi wine booth at Wine Lands.\u003c/strong> Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sandhiwines.com/home.aspx\">Sandhi Wines\u003c/a> is a boutique winery focusing on the grapes of Santa Barbara. Parr makes a Chardonnay and a Pinot Noir. The Pinot is elegant, complex and superb. Parr uses only native yeasts in his wines, part of a trend toward a more natural way of making wines. Taking this effort several steps further is \u003ca href=\"http://www.naturalprocessalliance.us/NPA.html\">Natural Process Alliance\u003c/a> which also had a booth at Wine Lands. \u003c/p>\n\u003cp>NPA is minimalist winemaking which, briefly, includes: Sustainable vineyard management, organic grapes, native yeasts and very little to no added sulfur. NPA delivers natural wine in\u003ca href=\"http://www.wineandspiritsmagazine.com/pages/f&F/032609_NaturalWine.html\"> reusable stainless steel canisters\u003c/a> to restaurants and wine bars within a one hundred mile radius of their Santa Rosa cellar. Like kegs, NPA stays clear of corks and heavy glass bottles. I tried the \u003ca href=\"http://www.naturalprocessalliance.us/10Pinotgris.htm\">2010 Chalk Hill Pinot Gris\u003c/a>. It was not my favorite but I appreciated the unique, flavorful taste.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/kermit-lynch500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/kermit-lynch500.jpg\" alt=\"Kermit Lynch booth at Wine Lands. Photo by Wendy Goodfriend\" title=\"Kermit Lynch booth at Wine Lands. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-31573\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Kermit Lynch booth at Wine Lands.\u003c/strong> Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>I thought it was kind of cool to see legendary importer \u003ca href=\"http://kermitlynch.com/\">Kermit Lynch\u003c/a> hosting a booth at Wine Lands. This was their first foray into the world of big outdoor events and would probably do it again in an effort to attract a new generation of drinkers. My favorite Kermit Lynch Wine that day was a 2010 Bandol Terebrune Rose. I found it spicy and herbaceous. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/LMR500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/LMR500.jpg\" alt=\"Chris Hall at Long Meadow Ranch booth at Wine Lands. Photo by Wendy Goodfriend\" title=\"Chris Hall at Long Meadow Ranch booth at Wine Lands. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-31544\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Chris Hall, VP & GM of Long Meadow Ranch at Wine Lands.\u003c/strong> Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>The big winner for me at Wine Lands this year was wine on tap from \u003ca href=\"http://www.longmeadowranch.com/\">Long Meadow Ranch\u003c/a>. Besides, being eco-friendly and less pricy, the wine tastes just as good as if it was in a bottle. I tried Long Meadow’s 2010 Sauvignon Blanc, poured through a stainless steel tap. It was vibrant and crisp with a little of what seemed like effervescence. I thought it must be the keg but, no, that’s their Sauvignon Blanc. Delicious. Personally, I think the keg is a winner but winemakers are still trying to decouple it from the image of frat parties. Maybe hip, rock musicians can help lead the way. Rumor has it band members from \u003ca href=\"http://www.sfoutsidelands.com/lineup/mgmt/\">MGMT\u003c/a> were seen hanging out at the Long Meadow booth sipping on a 2009 draft Cabernet blend.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/MGMT500b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/MGMT500b.jpg\" alt=\"MGMT at Outside Lands 2011. Photos by Wendy Goodfriend\" title=\"MGMT at Outside Lands 2011. Photos by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-31542\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>MGMT at Outside Lands 2011.\u003c/strong> Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Related posts:\u003c/strong>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/16/outside-lands-a-first-timers-take-on-an-eco-friendly-gourmet-music-festival/\">Outside Lands: A First Timer's Take on an Eco-Friendly Gourmet Music Festival\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=64691\">Outside Lands Recap 2011\u003c/a> at KQED Arts\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=64072\">Guide to Outside Lands 2011\u003c/a> at KQED Arts\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "Local, small production winemakers shared top billing with bands and restaurants at this year's gourmet music festival, Outside Lands. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/winelands500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/winelands500.jpg\" alt=\"Wine Lands 2011 with Andrea Kissack. Photo by Wendy Goodfriend\" title=\"Wine Lands 2011 with Andrea Kissack. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-31521\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Wine Lands 2011.\u003c/strong>\u003c/em>\u003cbr>\n\u003cem>All Photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\u003cp>In the hit song, \"California One,\" indie rock band, \"\u003ca href=\"http://decemberists.com/\">The Decemberists\u003c/a>,\" pay homage to the grape with the line, \"Take a long drown with me of California wine.\" The fact that the band appreciates a good bottle of wine makes sense once you find out every member carries a \u003ca href=\"http://mobile.zagat.com/iphone.htm\">Zagat iPhone app\u003c/a> for culinary guidance on long road trips. This band appears right at home at a festival like Outside Lands where food and wine vendors seem to share top billing with the music line up.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/decemberists500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/decemberists500.jpg\" alt=\"Decemberists at Outside Lands 2011. Photo by Wendy Goodfriend\" title=\"Decemberists at Outside Lands 2011. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-31517\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Decemberists at Outside Lands 2011.\u003c/strong> Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Outside Lands gourmet fare is a far cry from rock concerts of yesteryear where the best one could hope for was a warm draft beer and a lousy hot dog. Beer might have a history with young people and big, outdoor events but this weekend micro-brews took a back seat to local, small lot wineries. By late Saturday afternoon the line was more than fifteen people deep as I waited for a taste of 2009 Mendocino Pinot Noir from \u003ca href=\"http://www.navarrowine.com/main.php\">Navarro\u003c/a>. As usual, Navarro did not disappoint. While in line I overheard the following conversation, \"That is such a butterball, you should really check out \u003ca href=\"http://windgapwines.com/\">Wind Gap\u003c/a>, their wines are so balanced.\" Am I at a rock concert?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/windgap400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/windgap400.jpg\" alt=\"Wind Gap. Photo by Wendy Goodfriend\" title=\"Wind Gap. Photo by Wendy Goodfriend\" width=\"400\" height=\"478\" class=\"alignnone size-full wp-image-31523\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Wind Gap wine booth at Wine Lands.\u003c/strong> Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The idea of \u003ca href=\"http://www.sfoutsidelands.com/wine/\">Wine Lands\u003c/a>, which has now grown to thirty artisanal wineries and one hundred wines all under one big open-air tent, is the brainchild of Peter Eastlake. Eastlake is co-owner of \u003ca href=\"http://vintageberkeley.com/Home.html\">Vintage Berkeley\u003c/a>, a wine shop that focuses on small production wines -- most under twenty five dollars. Eastlake believes that wine and, well, nearly everything go together. He even had some favorite pairings for this year’s music line up.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/peter-eastlake500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/peter-eastlake500.jpg\" alt=\"Peter Eastlake. Photo by Wendy Goodfriend\" title=\"Peter Eastlake. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-31519\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Peter Eastlake.\u003c/strong> Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Phish:\u003c/strong> \u003c/p>\n\u003cblockquote>\u003cp>For \u003ca href=\"http://phish.com/\">Phish\u003c/a>, give me something lunar, hippie and refreshing for all that spinning, scooping and dumping. \u003ca href=\"https://www.bonnydoonvineyard.com/\">Bonny Doon's biodynamic spaceship adorned 2010 Vin Gris de Cigare\u003c/a> all the way. \u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>Erykah Badu:\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>When \u003ca href=\"http://www.sfoutsidelands.com/lineup/erykah-badu/\">Erykah Badu\u003c/a> sings, people listen. She’s a strong woman with a vocal range that can howl, scream, screech and make you cry. There is one wine for her show, and it rhymes with pink bubbles, \u003ca href=\"http://www.gloriaferrer.com/blanc-de-noirs\">Gloria Ferrer Blanc De Noirs.\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cp>\u003cstrong>The Roots: \u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\u003ca href=\"http://www.sfoutsidelands.com/lineup/the-roots/\">These Philly boys\u003c/a> are so versatile, funky and flat out likeable. Our man in Sebastopol, bass player \u003ca href=\"http://www.lesclaypool.com/tour/\">Les Claypool\u003c/a>, is pouring his spicy GSM blend called \u003ca href=\"http://www.claypoolcellars.com/\">Purple Pachyderm\u003c/a>.\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/phish500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/phish500.jpg\" alt=\"Phish at Outside Lands 2011. Photo by Wendy Goodfriend\" title=\"Phish at Outside Lands 2011. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-31526\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Phish at Outside Lands 2011.\u003c/strong> Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Oh, let's not forget the other star of the show, the food. This year's Outside Lands included \u003ca href=\"http://www.sfoutsidelands.com/taste/\">more than fifty local restaurants\u003c/a> and food trucks and asked Eastlake for a couple of suggestions for pairings. For the Mac and Cheese from Oakland's \u003ca href=\"http://homeroom510.com/\">Homeroom\u003c/a>, Eastlake recommends a California Chardonnay like \u003ca href=\"http://www.hesscollection.com/trade/monterery_chard/index.html\">Hess Collection\u003c/a>, \u003ca href=\"http://www.hirschvineyards.com/\">Hirsch Estate\u003c/a> for a special treat or \u003ca href=\"http://www.liocowine.com/\">Lioco's\u003c/a> 2010 Sonoma County on tap. \u003c/p>\n\u003cp>I thought I was going to stump him when I asked about the very popular \u003ca href=\"http://www.fabulousfrickles.com/\">Fabulous Frickle Brothers fried pickles\u003c/a>. Without blinking, Eastlake said, \"It's a little known fact that deep fried pickled gherkins are only found in two places in the world -- Tennessee and Germany's Mosel River. \u003ca href=\"http://summerofriesling.com/\">Summer of Riesling\u003c/a>. If you don't like Riesling, try the Riesling.\" \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/frickle-pickles500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/frickle-pickles500.jpg\" alt=\"Fabulous Frickle Brothers Fried Pickles. Photo by Wendy Goodfriend\" title=\"Fabulous Frickle Brothers Fried Pickles. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-31581\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Fabulous Frickle Brothers' Frickles.\u003c/strong> Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Paul Grieco, owner of \u003ca href=\"http://restauranthearth.com/terrior/Terroir.html\">Terroir wine bar in New York\u003c/a>, is on tour. He is traveling around the country in a Winnebago preaching the gospel of Riesling. Grieco wants people to know Riesling is lots of things including, not always sweet. Says Grieco, who even has a Riesling tattoo along his forearm, \"Riesling is the best grape in the world.\" I tried the 2009 Toni Jost and liked it a lot. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/paul-grieco-summer-riesling.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/paul-grieco-summer-riesling.jpg\" alt=\"Press Conference at Outside Lands 2011. Photo by Wendy Goodfriend\" title=\"Press Conference at Outside Lands 2011. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-31530\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Press Conference at Outside Lands 2011. Damien Kulash of OK Go, Thomas McNaughton - Salumeria by flour + water, Sommelier Paul Grieco - Summer of Riesling tour.\u003c/strong> Photo by Wendy Goodfriend.\u003c/em>\u003c/p>\n\u003cp>Although Eastlake curated all of the wines under the tent, star sommelier \u003ca href=\"http://www.winespectator.com/webfeature/show/id/Sommelier-Talk-Rajat-Parr_3452\">Rajat Parr\u003c/a> picked a few for the VIP tents including: \u003ca href=\"http://kermitlynch.com/our_wines/\">Kermit Lynch's\u003c/a> Bandol Rose, \u003ca href=\"http://qupe.com/\">Qupe's\u003c/a> Syrah and \u003ca href=\"http://www.navarrowine.com/shop/productdetail.php?prodid=976\">Navarro's Pinot Noir\u003c/a>. Parr was also pouring his own brand at Wine Lands. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/sandhi500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/sandhi500.jpg\" alt=\"Sandhi wine booth at Wine Lands. Photo by Wendy Goodfriend\" title=\"Sandhi wine booth at Wine Lands. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-31560\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Sandhi wine booth at Wine Lands.\u003c/strong> Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sandhiwines.com/home.aspx\">Sandhi Wines\u003c/a> is a boutique winery focusing on the grapes of Santa Barbara. Parr makes a Chardonnay and a Pinot Noir. The Pinot is elegant, complex and superb. Parr uses only native yeasts in his wines, part of a trend toward a more natural way of making wines. Taking this effort several steps further is \u003ca href=\"http://www.naturalprocessalliance.us/NPA.html\">Natural Process Alliance\u003c/a> which also had a booth at Wine Lands. \u003c/p>\n\u003cp>NPA is minimalist winemaking which, briefly, includes: Sustainable vineyard management, organic grapes, native yeasts and very little to no added sulfur. NPA delivers natural wine in\u003ca href=\"http://www.wineandspiritsmagazine.com/pages/f&F/032609_NaturalWine.html\"> reusable stainless steel canisters\u003c/a> to restaurants and wine bars within a one hundred mile radius of their Santa Rosa cellar. Like kegs, NPA stays clear of corks and heavy glass bottles. I tried the \u003ca href=\"http://www.naturalprocessalliance.us/10Pinotgris.htm\">2010 Chalk Hill Pinot Gris\u003c/a>. It was not my favorite but I appreciated the unique, flavorful taste.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/kermit-lynch500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/kermit-lynch500.jpg\" alt=\"Kermit Lynch booth at Wine Lands. Photo by Wendy Goodfriend\" title=\"Kermit Lynch booth at Wine Lands. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-31573\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Kermit Lynch booth at Wine Lands.\u003c/strong> Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>I thought it was kind of cool to see legendary importer \u003ca href=\"http://kermitlynch.com/\">Kermit Lynch\u003c/a> hosting a booth at Wine Lands. This was their first foray into the world of big outdoor events and would probably do it again in an effort to attract a new generation of drinkers. My favorite Kermit Lynch Wine that day was a 2010 Bandol Terebrune Rose. I found it spicy and herbaceous. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/LMR500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/LMR500.jpg\" alt=\"Chris Hall at Long Meadow Ranch booth at Wine Lands. Photo by Wendy Goodfriend\" title=\"Chris Hall at Long Meadow Ranch booth at Wine Lands. Photo by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-31544\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Chris Hall, VP & GM of Long Meadow Ranch at Wine Lands.\u003c/strong> Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>The big winner for me at Wine Lands this year was wine on tap from \u003ca href=\"http://www.longmeadowranch.com/\">Long Meadow Ranch\u003c/a>. Besides, being eco-friendly and less pricy, the wine tastes just as good as if it was in a bottle. I tried Long Meadow’s 2010 Sauvignon Blanc, poured through a stainless steel tap. It was vibrant and crisp with a little of what seemed like effervescence. I thought it must be the keg but, no, that’s their Sauvignon Blanc. Delicious. Personally, I think the keg is a winner but winemakers are still trying to decouple it from the image of frat parties. Maybe hip, rock musicians can help lead the way. Rumor has it band members from \u003ca href=\"http://www.sfoutsidelands.com/lineup/mgmt/\">MGMT\u003c/a> were seen hanging out at the Long Meadow booth sipping on a 2009 draft Cabernet blend.\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/24/2011/08/MGMT500b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/MGMT500b.jpg\" alt=\"MGMT at Outside Lands 2011. Photos by Wendy Goodfriend\" title=\"MGMT at Outside Lands 2011. Photos by Wendy Goodfriend\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-31542\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>MGMT at Outside Lands 2011.\u003c/strong> Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Related posts:\u003c/strong>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/16/outside-lands-a-first-timers-take-on-an-eco-friendly-gourmet-music-festival/\">Outside Lands: A First Timer's Take on an Eco-Friendly Gourmet Music Festival\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=64691\">Outside Lands Recap 2011\u003c/a> at KQED Arts\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=64072\">Guide to Outside Lands 2011\u003c/a> at KQED Arts\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Book Review: The Butcher's Guide to Well-Raised Meat",
"title": "Book Review: The Butcher's Guide to Well-Raised Meat",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0307716627/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/Butchers-Guide-cover300.jpg\" alt=\"The Butchers Guide to Well-Raised Meat\" title=\"The Butchers Guide to Well-Raised Meat\" width=\"300\" height=\"369\" class=\"alignleft size-full wp-image-31324\">\u003c/a>Jessica and Joshua Applestone's story is, by now, a familiar one. Vegetarian/vegan couple gets interested in sustainability, organics, and the implications of ethical eating. They start reading and going to farms and farmers' markets, realize that the staff (and signage) at most big food retailers--even the ones that tout their eco-friendliness--are uninformed and unreliable. Who to believe? How to make a difference? What to make for dinner? \u003c/p>\n\u003cp>This is where the Applestones' story veers off from the typical hipster vegan-turned-ethical omnivore trajectory. They didn't just find a meat CSA and fill their freezer with grass-fed hangar steak and pork belly destined for homemade ramen or home-cured bacon. That's what might happen now, in 2011, here in San Francisco. But this was 2004, only a couple of years after Eric Schlosser's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0395977894/kqedorg-20\">Fast Food Nation\u003c/a> had been published. Michael Pollan's \u003cem>New York Times Magazine\u003c/em> article, \u003ca href=\"http://michaelpollan.com/articles-archive/power-steer/\">Power Steer\u003c/a>, which followed the short, unhappy life of one young, burger-destined steer in a Kansas feedlot, had just made millions of beef-eating Americans realize that most of the corn- and soy-stuffed animals they were buying had never come near a blade of grass. Grass-fed meat, what little there was of it, was hard to find, and usually available only shipped frozen from the Midwest. So what did they do? They started a butcher shop in New York's Hudson Valley selling only pasture-raised meats, a butcher shop that bought only whole animals from small farmers and ranchers they knew. Joshua, still vegan at the time they started the business, learned the butchery side, a trade plied by both his grandfather and great-grandfather. They called the shop \u003ca href=\"http://www.fleishers.com\">Fleisher's Grass-Fed Organic Meats\u003c/a>, from Joshua's family name. They got advice from dozens of retired butchers, almost all of whom told them that they were crazy, that they'd be out of business and worse, divorced, in a matter of months. \u003c/p>\n\u003cp>Now, some 7 years later, their business (and their marriage) is not just intact, but thriving. This fall, they're opening their second shop, in Brooklyn's Park Slope neighborhood, with a third one planned for the Upper West Side. (Take that, Zabar's!) The food culture has caught up with them, and \"grass-fed\" and \"pasture-raised\" have entered the common dialogue of more than just a few provenance-obsessed food folks. This week, Joshua and Jessica made the trek West for a series of events promoting their new book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0307716627/kqedorg-20\">The Butcher's Guide to Well-Raised Meat: How to Buy, Cut, and Cook Great Beef, Lamb, Pork, Poultry, and More\u003c/a>. I caught up with them at an after-party at Bernal Heights butcher shop \u003ca href=\"http://www.avedanos.com\">Avedano's\u003c/a>, following their book-signing at nearby \u003ca href=\"http://www.omnivorebooks.com\">Omnivore Books\u003c/a> and their on-air appearance on KQED's \u003ca href=\"http://www.kqed.org/a/forum/R201108101000\">Forum\u003c/a> with Avedano's butcher and co-owner Tia Harrison. (Harrison is also the chef at \u003ca href=\"http://www.caffesociale.com\">Sociale\u003c/a> and a co-founder of the \u003ca href=\"http://thebutchersguild.org\">Butchers' Guild\u003c/a>.)\u003c/p>\n\u003cp>Like a lot of New Yorkers, Jessica has a San Francisco connection; while she was raised in Long Island, her father grew up here, and she lived in the city from 1989-1991, working at the San Francisco Bay Guardian and Mercury Press before moving to Tokyo and New York City. \"I miss the real foodie culture here, the diversity of ethnicities. And the Mexican food!\" she said as we stood near a candlelit platter of ham. She and her husband have dubbed Kingston, NY, where they have their shop, \"Park Slope North\" for the number of Brooklynites from that Berkeley-ish neighborhood who spend their weekends up in their locale. Woodstock (yes, \u003cem>that\u003c/em> Woodstock) is close by, as is New Paltz, a busy college town whose young mayor made headlines in 2004 for issuing marriage licenses and performing civic weddings for 25 same-sex couples, six years before gay marriage was legalized in New York. Without customers from these bourgeois-bohemian enclaves, she admits, much of their painstakingly sourced, meticulously cut meat wouldn't get bought, week after week. Although their learning curve was steep (says Jessica, \"We didn't have a learning curve; it just went straight up from the minute we started\"), their butcher shop has become, amazingly, something almost exactly what they envisioned: a source not just of meat but of community, a place where the butchers know their customers by name, and where people chat and ask questions, take classes, share recipes and swap neighborhood gossip, and in the process, use their food dollars to support a whole network of local farmers, ranchers, slaughterhouses, and more. \u003c/p>\n\u003cp>Their book is an unintimidating, user-friendly guide for the home cook, one who's curious about this whole whole-beast thing but doesn't yet have the chops, or the knowledge, to get busy with a boning knife. It's a primer on primals, the \"big cuts\" that well-trained butchers break down into the more familiar chops, ribs, sirloins and roasts. This is no encyclopedia of meats; the type is big, there are lots of chatty sidebars and plenty of weekday-dinner recipes. Even if you never follow their instructions for butterflying a leg of lamb or frenching a crown roast, you can still learn a lot of useful basics to make you feel much more at home in front of a meat case. Particularly useful are the pages championing their favorite lesser-known butcher's cuts, like lamb sirloin (one of my favorites, and frequently on hand at Avedano's), the cuts that a butcher knows but rarely sells. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/fleishers500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/fleishers500.jpg\" alt=\"Jessica and Joshua Applestone. Photo by Jessica May\" title=\"Jessica and Joshua Applestone. Photo by Jessica May\" width=\"500\" height=\"537\" class=\"alignnone size-full wp-image-31326\">\u003c/a>\u003cbr>\n\u003cem>Jessica and Joshua Applestone. Photo by Jennifer May\u003c/em>\u003c/p>\n\u003cp>While Joshua cuts the meat, Jessica talks to the customers, explaining everything from how grass-fed meat is a seasonal product to the best way to cook bacon (the details are in the book, but suffice it to say that you're probably doing it wrong. Low and slow, that's the ticket). You've probably seen the dotted-line cow or pig in a dozen cookbooks, segmented and labeled to show where the shank, loin, chuck roast or top round come from. Jessica discovered a faster way to teach customers why some cuts are tender, others tough: the dotted-line human. Just imagine yourself down on all fours, and you can feel where your tougher, working muscles are (like the shoulders, neck, and legs) and what's placid and fatty, like the belly, the back and the meat around the ribs. \"I fought hard to get the human in the book!\" she laughs, and while it's off-putting at first sight, it does the job. You're not likely to forget where a tenderloin comes from once you've seen it labeled right over a navel like your own. \u003c/p>\n\u003cp>Hard-core wanna-be butchers may find the book a little too basic for their cleaver-and-chain-mail tastes. For them, there's Ryan Farr's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1452100594/kqedorg-20\">Whole Beast Butchery\u003c/a> slated for publication later this fall. Farr, a butcher's butcher who started \u003ca href=\"http://www.4505meats.com\">4505 Meats\u003c/a>, the man who made putting (artisanal) chicharrones on a (handmade) hot dog seem like the ultimate in porky deliciousness, will be offering more step-by-step photographs and specialized instruction, with no stinting on the tongues, ears, and brains. But as an introduction to being a thoughtful carnivore in the kitchen, \u003cem>The Butcher's Guide to Well-Raised Meat \u003c/em>makes a fine argument for knowing your meats and knowing your butcher. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Joshua and Jessica Applestone will be participating in the \u003ca href=\"http://www.cochon555.com/menu/2011-tour-dates/cochon-heritage-fire/\">Cochon 555's Heritage Fire\u003c/a> event at Charles Krug Winery in Napa on Saturday, Aug 13. Tickets $100-$200. \u003c/em>\u003c/p>\n\n",
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"excerpt": "A vegetarian and a vegan open a butcher shop...Stephanie Rosenbaum catches up with Joshua and Jessica Applestone, owners of Fleisher's Grass-Fed Organic Meats and authors of The Butcher's Guide to Well-Raised Meat.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0307716627/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/Butchers-Guide-cover300.jpg\" alt=\"The Butchers Guide to Well-Raised Meat\" title=\"The Butchers Guide to Well-Raised Meat\" width=\"300\" height=\"369\" class=\"alignleft size-full wp-image-31324\">\u003c/a>Jessica and Joshua Applestone's story is, by now, a familiar one. Vegetarian/vegan couple gets interested in sustainability, organics, and the implications of ethical eating. They start reading and going to farms and farmers' markets, realize that the staff (and signage) at most big food retailers--even the ones that tout their eco-friendliness--are uninformed and unreliable. Who to believe? How to make a difference? What to make for dinner? \u003c/p>\n\u003cp>This is where the Applestones' story veers off from the typical hipster vegan-turned-ethical omnivore trajectory. They didn't just find a meat CSA and fill their freezer with grass-fed hangar steak and pork belly destined for homemade ramen or home-cured bacon. That's what might happen now, in 2011, here in San Francisco. But this was 2004, only a couple of years after Eric Schlosser's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0395977894/kqedorg-20\">Fast Food Nation\u003c/a> had been published. Michael Pollan's \u003cem>New York Times Magazine\u003c/em> article, \u003ca href=\"http://michaelpollan.com/articles-archive/power-steer/\">Power Steer\u003c/a>, which followed the short, unhappy life of one young, burger-destined steer in a Kansas feedlot, had just made millions of beef-eating Americans realize that most of the corn- and soy-stuffed animals they were buying had never come near a blade of grass. Grass-fed meat, what little there was of it, was hard to find, and usually available only shipped frozen from the Midwest. So what did they do? They started a butcher shop in New York's Hudson Valley selling only pasture-raised meats, a butcher shop that bought only whole animals from small farmers and ranchers they knew. Joshua, still vegan at the time they started the business, learned the butchery side, a trade plied by both his grandfather and great-grandfather. They called the shop \u003ca href=\"http://www.fleishers.com\">Fleisher's Grass-Fed Organic Meats\u003c/a>, from Joshua's family name. They got advice from dozens of retired butchers, almost all of whom told them that they were crazy, that they'd be out of business and worse, divorced, in a matter of months. \u003c/p>\n\u003cp>Now, some 7 years later, their business (and their marriage) is not just intact, but thriving. This fall, they're opening their second shop, in Brooklyn's Park Slope neighborhood, with a third one planned for the Upper West Side. (Take that, Zabar's!) The food culture has caught up with them, and \"grass-fed\" and \"pasture-raised\" have entered the common dialogue of more than just a few provenance-obsessed food folks. This week, Joshua and Jessica made the trek West for a series of events promoting their new book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0307716627/kqedorg-20\">The Butcher's Guide to Well-Raised Meat: How to Buy, Cut, and Cook Great Beef, Lamb, Pork, Poultry, and More\u003c/a>. I caught up with them at an after-party at Bernal Heights butcher shop \u003ca href=\"http://www.avedanos.com\">Avedano's\u003c/a>, following their book-signing at nearby \u003ca href=\"http://www.omnivorebooks.com\">Omnivore Books\u003c/a> and their on-air appearance on KQED's \u003ca href=\"http://www.kqed.org/a/forum/R201108101000\">Forum\u003c/a> with Avedano's butcher and co-owner Tia Harrison. (Harrison is also the chef at \u003ca href=\"http://www.caffesociale.com\">Sociale\u003c/a> and a co-founder of the \u003ca href=\"http://thebutchersguild.org\">Butchers' Guild\u003c/a>.)\u003c/p>\n\u003cp>Like a lot of New Yorkers, Jessica has a San Francisco connection; while she was raised in Long Island, her father grew up here, and she lived in the city from 1989-1991, working at the San Francisco Bay Guardian and Mercury Press before moving to Tokyo and New York City. \"I miss the real foodie culture here, the diversity of ethnicities. And the Mexican food!\" she said as we stood near a candlelit platter of ham. She and her husband have dubbed Kingston, NY, where they have their shop, \"Park Slope North\" for the number of Brooklynites from that Berkeley-ish neighborhood who spend their weekends up in their locale. Woodstock (yes, \u003cem>that\u003c/em> Woodstock) is close by, as is New Paltz, a busy college town whose young mayor made headlines in 2004 for issuing marriage licenses and performing civic weddings for 25 same-sex couples, six years before gay marriage was legalized in New York. Without customers from these bourgeois-bohemian enclaves, she admits, much of their painstakingly sourced, meticulously cut meat wouldn't get bought, week after week. Although their learning curve was steep (says Jessica, \"We didn't have a learning curve; it just went straight up from the minute we started\"), their butcher shop has become, amazingly, something almost exactly what they envisioned: a source not just of meat but of community, a place where the butchers know their customers by name, and where people chat and ask questions, take classes, share recipes and swap neighborhood gossip, and in the process, use their food dollars to support a whole network of local farmers, ranchers, slaughterhouses, and more. \u003c/p>\n\u003cp>Their book is an unintimidating, user-friendly guide for the home cook, one who's curious about this whole whole-beast thing but doesn't yet have the chops, or the knowledge, to get busy with a boning knife. It's a primer on primals, the \"big cuts\" that well-trained butchers break down into the more familiar chops, ribs, sirloins and roasts. This is no encyclopedia of meats; the type is big, there are lots of chatty sidebars and plenty of weekday-dinner recipes. Even if you never follow their instructions for butterflying a leg of lamb or frenching a crown roast, you can still learn a lot of useful basics to make you feel much more at home in front of a meat case. Particularly useful are the pages championing their favorite lesser-known butcher's cuts, like lamb sirloin (one of my favorites, and frequently on hand at Avedano's), the cuts that a butcher knows but rarely sells. \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/24/2011/08/fleishers500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/08/fleishers500.jpg\" alt=\"Jessica and Joshua Applestone. Photo by Jessica May\" title=\"Jessica and Joshua Applestone. Photo by Jessica May\" width=\"500\" height=\"537\" class=\"alignnone size-full wp-image-31326\">\u003c/a>\u003cbr>\n\u003cem>Jessica and Joshua Applestone. Photo by Jennifer May\u003c/em>\u003c/p>\n\u003cp>While Joshua cuts the meat, Jessica talks to the customers, explaining everything from how grass-fed meat is a seasonal product to the best way to cook bacon (the details are in the book, but suffice it to say that you're probably doing it wrong. Low and slow, that's the ticket). You've probably seen the dotted-line cow or pig in a dozen cookbooks, segmented and labeled to show where the shank, loin, chuck roast or top round come from. Jessica discovered a faster way to teach customers why some cuts are tender, others tough: the dotted-line human. Just imagine yourself down on all fours, and you can feel where your tougher, working muscles are (like the shoulders, neck, and legs) and what's placid and fatty, like the belly, the back and the meat around the ribs. \"I fought hard to get the human in the book!\" she laughs, and while it's off-putting at first sight, it does the job. You're not likely to forget where a tenderloin comes from once you've seen it labeled right over a navel like your own. \u003c/p>\n\u003cp>Hard-core wanna-be butchers may find the book a little too basic for their cleaver-and-chain-mail tastes. For them, there's Ryan Farr's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1452100594/kqedorg-20\">Whole Beast Butchery\u003c/a> slated for publication later this fall. Farr, a butcher's butcher who started \u003ca href=\"http://www.4505meats.com\">4505 Meats\u003c/a>, the man who made putting (artisanal) chicharrones on a (handmade) hot dog seem like the ultimate in porky deliciousness, will be offering more step-by-step photographs and specialized instruction, with no stinting on the tongues, ears, and brains. But as an introduction to being a thoughtful carnivore in the kitchen, \u003cem>The Butcher's Guide to Well-Raised Meat \u003c/em>makes a fine argument for knowing your meats and knowing your butcher. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Joshua and Jessica Applestone will be participating in the \u003ca href=\"http://www.cochon555.com/menu/2011-tour-dates/cochon-heritage-fire/\">Cochon 555's Heritage Fire\u003c/a> event at Charles Krug Winery in Napa on Saturday, Aug 13. Tickets $100-$200. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Check, Please! Bay Area: Alhamra, Mandalay, Cafe Gibraltar (604)",
"title": "Check, Please! Bay Area: Alhamra, Mandalay, Cafe Gibraltar (604)",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/?p=5274\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/cp604-500.jpg\" alt=\"Check, Please! Bay Area Season 6 episode 4\" title=\"Check, Please! Bay Area Season 6 episode 4\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-30940\">\u003c/a>\u003cbr>\n\u003cem>The Cat in the Hat surprised the guests on the set of Check, Please! Bay Area at KQED\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> Season 6: episode 4 airs Thursday July 28 at 7:30pm on KQED TV 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=5274\">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 be sharing wine tips with each episode.\u003c/p>\n\u003cp>The fourth episode of the season features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=5305\">Alhamra Indian & Pakistani Restaurant\u003c/a> (San Francisco), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=5309\">Mandalay\u003c/a> (San Francisco) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=5301\">Café Gibraltar\u003c/a> (Half Moon Bay).\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco: \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">Wine Tips\u003c/a> -- Navigating Wine Lists\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"349\" src=\"http://www.youtube.com/embed/ecJHY_dTGvg\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\n",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/cp603-group500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/cp603-group500.jpg\" alt=\"Check, Please! Bay Area Season 6 episode 3\" title=\"Check, Please! Bay Area Season 6 episode 3\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-30567\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> Season 6: episode 3 airs Thursday July 21 at 7:30pm on KQED TV 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=5091\">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 be sharing wine tips with each episode.\u003c/p>\n\u003cp>The third episode of the season features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=5132\">Grand Oaks Restaurant and Sports Lounge\u003c/a> (Oakland), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=5125\">Risibisi Italian Restaurant\u003c/a> (Petaluma) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=5137\">The Elite Cafe\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 Stemware\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"349\" src=\"http://www.youtube.com/embed/zJwEAwWzQ_U\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\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/24/2011/07/cp603-group500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/cp603-group500.jpg\" alt=\"Check, Please! Bay Area Season 6 episode 3\" title=\"Check, Please! Bay Area Season 6 episode 3\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-30567\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> Season 6: episode 3 airs Thursday July 21 at 7:30pm on KQED TV 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=5091\">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 be sharing wine tips with each episode.\u003c/p>\n\u003cp>The third episode of the season features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=5132\">Grand Oaks Restaurant and Sports Lounge\u003c/a> (Oakland), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=5125\">Risibisi Italian Restaurant\u003c/a> (Petaluma) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=5137\">The Elite Cafe\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 Stemware\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Book Review: Plum Gorgeous, by Romney Steele",
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"content": "\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1449402402/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/PlumGorgeousCover400.jpg\" alt=\"Plum Gorgeous book cover\" title=\"Plum Gorgeous book cover\" width=\"400\" height=\"445\" class=\"alignnone size-full wp-image-30391\">\u003c/a>\u003c/p>\n\u003cp>Fruit, glorious fruit, now is your time. The farmers' market doesn't come alive until the strawberries and cherries show up, and now with stone fruit season in full, chin-dripping swing, we have months of glory ahead. Perfect timing, then, for \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1449402402/kqedorg-20\">Plum Gorgeous\u003c/a>, by Romney Steele, subtitled \u003cem>Recipes and Memories from the Orchard.\u003c/em>\u003c/p>\n\u003cp>These recipes are as much inspirations as instructions, of the why-didn't-I-think-of-that variety. Once you read a description like Strawberry, Nasturium, and Cucumber Salad, Heirloom Tomatoes and Peaches with Burrata, or Honey-Baked Figs with Lavender and Wine, you almost don't need to bother with the cups and teaspoons; the idea is enough. Which is how the generous, bohemian-spirited Steele wants you to cook, anyway. Get the adorable but steely-hearted \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0811875040/kqedorg-20\">Miette\u003c/a> bakery cookbook for your Louboutin-wearing, alpha-domme gal-pal, the one with the pink KitchenAid mixer, unchippable nails and spotless counters. \u003cem>Plum Gorgeous\u003c/em> is a little more messy, much more colorful and a lot more forgiving. Starting with great fruit, it would be pretty hard to screw up any of these unfussy, casually delicious dishes, both sweet and savory, all seasoned with a dash of whimsy. The chapters follow the fruit of California's seasons: winter's citrus, spring's berries, the stone fruits of summer and the figs, apples, quinces, grapes, and pears of autumn. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/nasturtium400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/nasturtium400.jpg\" alt=\"Strawberry, Nasturtium, and Cucumber Salad. Photo: Sara Remington\" title=\"Strawberry, Nasturtium, and Cucumber Salad. Photo: Sara Remington\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-30390\">\u003c/a>\u003cbr>\n\u003cem>Strawberry, Nasturtium, and Cucumber Salad. Photo: Sara Remington\u003c/em>\u003c/p>\n\u003cp>Leafing through the book, it’s impossible not to be charmed at first sight. Read it cover to cover, though, from chirpy, service-y headnotes to poetic musings, and you might see how the whole thing risks falling into the sugar-coated, envy-making genre I'd call \u003cem>how nice for you\u003c/em>. In her previous book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/B0052HLGZ4/kqedorg-20\">My Nepenthe\u003c/a>, Steele told the story of her grandparents, the founders of Big Sur's fabled restaurant \u003ca href=\"http://www.nepenthebigsur.com\">Nepenthe\u003c/a>, and her family's involvement with the place through the decades. She alluded, gracefully and with the lightest of touches, to the challenges and complications of combining business, family, and the coastal counterculturalism of the 60s and 70s. Here, though, there's almost nothing but sweetness. Not every cookbook needs to be a memoir, especially not one whose ostensible purpose is simply fruit and fun. But without revealing a real story, a backbone of truth, writing that's aiming for a romantic, color-drenched poetry of the senses can end up reading like advertising copy, breathless and aspirational. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The photographs, by Sara Remington (who also shot \u003cstrong>My Nepenthe\u003c/strong>), are absolutely gorgeous, ravishingly styled and lit to look perfectly effortless. I wanted to live in the place captured by these photographs, and I also wanted to know if the cute skirt and candy-colored wellies on page 15 came in my size, and if there was express-shipping for polka-dot red dress blowing in the breeze on page 106. Was this a cookbook, or the latest \u003ca href=\"http://www.anthropologie.com\">Anthropologie\u003c/a> catalog? The more Steele pushes the poetry of the idyllic years she spent raising two children in a mountainside cottage, surrounded by fog, flowers, and fruit trees, the more the reader notices how much she's assiduously sponged out. No sharp edges, no stress, just children spooned in the same bed \"warm and tender like new-rising bread.\" Whispers run throughout: a murmur of returning home to Big Sur both \"discontent and comforted by the coziness of home,\" of “closeness being at once beautiful and a challenge, heartbreaking and poetic.” But what happened? How did she end up, presumably a single mother, in that tiny house? A little more heartbreak explained might have balanced all that honey. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/couscous400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/couscous400.jpg\" alt=\"Kumquats and Toasted Couscous with Halloumi. Photo: Sara Remington\" title=\"Kumquats and Toasted Couscous with Halloumi. Photo: Sara Remington\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-30389\">\u003c/a>\u003cbr>\n\u003cem>Kumquats and Toasted Couscous with Halloumi. Photo: Sara Remington\u003c/em>\u003c/p>\n\u003cp>Maybe I'm just being crabby, envious of those azure Big Sur mornings and her memories of baking tarts surrounded by the lemon-yellow walls of Henry Miller's kitchen. Or perhaps it was too many lines like this one: \"By this time we were drinking wine and nibbling on the last of the kumquat and couscous salad—just photographed for the book—under the shade of a grapefruit tree in the garden as the sun went down, and lavishing spoonfuls of rose petal jam onto toast with runny cheese for dessert.\" Well, \u003cem>how nice for you\u003c/em>. This is the sort of thing that can take a lot of Raspberry Ratafia to swallow. Honestly, I could deal with the grapefruit tree, the sunset, even the kumquats. But did the jam really have to be \"lavished?\" Wasn’t a spoonful enough?\u003c/p>\n\u003cp>Of course, no one’s buying cookbook-memoirs called \u003cem>My Trip to Safeway for Another Box of Annie’s Cheddar Bunnies.\u003c/em> Every book like this, however based in real experience, is packaging a fantasy where the grapefruit trees are shady, the jam lavishly spread, and the kumquat salad always ready for its close-up. So enjoy the view, whip up the Rhubarb Mustard, Buttermilk Panna Cotta with Moscato Apricots, Plum Blackberry Sorbet, or Tomato-Grape Ricotta Flatbread, and imagine you’re in a cottage overlooking Big Sur. Now where I can find that perfect polka-dot dress? \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/sorbet400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/sorbet400.jpg\" alt=\"Plum Blackberry Sorbet. Photo: Sara Remington\" title=\"Plum Blackberry Sorbet. Photo: Sara Remington\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-30388\">\u003c/a>\u003cbr>\n\u003cem>Plum Blackberry Sorbet. Photo: Sara Remington\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1449402402/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/PlumGorgeousCover400.jpg\" alt=\"Plum Gorgeous book cover\" title=\"Plum Gorgeous book cover\" width=\"400\" height=\"445\" class=\"alignnone size-full wp-image-30391\">\u003c/a>\u003c/p>\n\u003cp>Fruit, glorious fruit, now is your time. The farmers' market doesn't come alive until the strawberries and cherries show up, and now with stone fruit season in full, chin-dripping swing, we have months of glory ahead. Perfect timing, then, for \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1449402402/kqedorg-20\">Plum Gorgeous\u003c/a>, by Romney Steele, subtitled \u003cem>Recipes and Memories from the Orchard.\u003c/em>\u003c/p>\n\u003cp>These recipes are as much inspirations as instructions, of the why-didn't-I-think-of-that variety. Once you read a description like Strawberry, Nasturium, and Cucumber Salad, Heirloom Tomatoes and Peaches with Burrata, or Honey-Baked Figs with Lavender and Wine, you almost don't need to bother with the cups and teaspoons; the idea is enough. Which is how the generous, bohemian-spirited Steele wants you to cook, anyway. Get the adorable but steely-hearted \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0811875040/kqedorg-20\">Miette\u003c/a> bakery cookbook for your Louboutin-wearing, alpha-domme gal-pal, the one with the pink KitchenAid mixer, unchippable nails and spotless counters. \u003cem>Plum Gorgeous\u003c/em> is a little more messy, much more colorful and a lot more forgiving. Starting with great fruit, it would be pretty hard to screw up any of these unfussy, casually delicious dishes, both sweet and savory, all seasoned with a dash of whimsy. The chapters follow the fruit of California's seasons: winter's citrus, spring's berries, the stone fruits of summer and the figs, apples, quinces, grapes, and pears of autumn. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/nasturtium400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/nasturtium400.jpg\" alt=\"Strawberry, Nasturtium, and Cucumber Salad. Photo: Sara Remington\" title=\"Strawberry, Nasturtium, and Cucumber Salad. Photo: Sara Remington\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-30390\">\u003c/a>\u003cbr>\n\u003cem>Strawberry, Nasturtium, and Cucumber Salad. Photo: Sara Remington\u003c/em>\u003c/p>\n\u003cp>Leafing through the book, it’s impossible not to be charmed at first sight. Read it cover to cover, though, from chirpy, service-y headnotes to poetic musings, and you might see how the whole thing risks falling into the sugar-coated, envy-making genre I'd call \u003cem>how nice for you\u003c/em>. In her previous book, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/B0052HLGZ4/kqedorg-20\">My Nepenthe\u003c/a>, Steele told the story of her grandparents, the founders of Big Sur's fabled restaurant \u003ca href=\"http://www.nepenthebigsur.com\">Nepenthe\u003c/a>, and her family's involvement with the place through the decades. She alluded, gracefully and with the lightest of touches, to the challenges and complications of combining business, family, and the coastal counterculturalism of the 60s and 70s. Here, though, there's almost nothing but sweetness. Not every cookbook needs to be a memoir, especially not one whose ostensible purpose is simply fruit and fun. But without revealing a real story, a backbone of truth, writing that's aiming for a romantic, color-drenched poetry of the senses can end up reading like advertising copy, breathless and aspirational. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The photographs, by Sara Remington (who also shot \u003cstrong>My Nepenthe\u003c/strong>), are absolutely gorgeous, ravishingly styled and lit to look perfectly effortless. I wanted to live in the place captured by these photographs, and I also wanted to know if the cute skirt and candy-colored wellies on page 15 came in my size, and if there was express-shipping for polka-dot red dress blowing in the breeze on page 106. Was this a cookbook, or the latest \u003ca href=\"http://www.anthropologie.com\">Anthropologie\u003c/a> catalog? The more Steele pushes the poetry of the idyllic years she spent raising two children in a mountainside cottage, surrounded by fog, flowers, and fruit trees, the more the reader notices how much she's assiduously sponged out. No sharp edges, no stress, just children spooned in the same bed \"warm and tender like new-rising bread.\" Whispers run throughout: a murmur of returning home to Big Sur both \"discontent and comforted by the coziness of home,\" of “closeness being at once beautiful and a challenge, heartbreaking and poetic.” But what happened? How did she end up, presumably a single mother, in that tiny house? A little more heartbreak explained might have balanced all that honey. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/couscous400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/couscous400.jpg\" alt=\"Kumquats and Toasted Couscous with Halloumi. Photo: Sara Remington\" title=\"Kumquats and Toasted Couscous with Halloumi. Photo: Sara Remington\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-30389\">\u003c/a>\u003cbr>\n\u003cem>Kumquats and Toasted Couscous with Halloumi. Photo: Sara Remington\u003c/em>\u003c/p>\n\u003cp>Maybe I'm just being crabby, envious of those azure Big Sur mornings and her memories of baking tarts surrounded by the lemon-yellow walls of Henry Miller's kitchen. Or perhaps it was too many lines like this one: \"By this time we were drinking wine and nibbling on the last of the kumquat and couscous salad—just photographed for the book—under the shade of a grapefruit tree in the garden as the sun went down, and lavishing spoonfuls of rose petal jam onto toast with runny cheese for dessert.\" Well, \u003cem>how nice for you\u003c/em>. This is the sort of thing that can take a lot of Raspberry Ratafia to swallow. Honestly, I could deal with the grapefruit tree, the sunset, even the kumquats. But did the jam really have to be \"lavished?\" Wasn’t a spoonful enough?\u003c/p>\n\u003cp>Of course, no one’s buying cookbook-memoirs called \u003cem>My Trip to Safeway for Another Box of Annie’s Cheddar Bunnies.\u003c/em> Every book like this, however based in real experience, is packaging a fantasy where the grapefruit trees are shady, the jam lavishly spread, and the kumquat salad always ready for its close-up. So enjoy the view, whip up the Rhubarb Mustard, Buttermilk Panna Cotta with Moscato Apricots, Plum Blackberry Sorbet, or Tomato-Grape Ricotta Flatbread, and imagine you’re in a cottage overlooking Big Sur. Now where I can find that perfect polka-dot dress? \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/sorbet400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/sorbet400.jpg\" alt=\"Plum Blackberry Sorbet. Photo: Sara Remington\" title=\"Plum Blackberry Sorbet. Photo: Sara Remington\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-30388\">\u003c/a>\u003cbr>\n\u003cem>Plum Blackberry Sorbet. Photo: Sara Remington\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/?p=4954\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/cp602-group500.jpg\" alt=\"Check, Please! Bay Area Season 6 episode 2\" title=\"Check, Please! Bay Area Season 6 episode 2\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-30312\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> Season 6: episode 2 airs Thursday July 14 at 7:30pm on KQED TV 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=4954\">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 be sharing wine tips with each episode.\u003c/p>\n\u003cp>The second episode of the season features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=5007\">Nettie's Crab Shack\u003c/a> (San Francisco), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=5011\">Walzwerk\u003c/a> (San Francisco) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=5001\">Dragon Rouge Restaurant\u003c/a> (Alameda).\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco: \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">Wine Tips\u003c/a> -- Serving Temperature\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"314\" src=\"http://www.youtube.com/embed/5J9rijQNoQc\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/?p=4954\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/cp602-group500.jpg\" alt=\"Check, Please! Bay Area Season 6 episode 2\" title=\"Check, Please! Bay Area Season 6 episode 2\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-30312\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> Season 6: episode 2 airs Thursday July 14 at 7:30pm on KQED TV 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=4954\">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 be sharing wine tips with each episode.\u003c/p>\n\u003cp>The second episode of the season features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=5007\">Nettie's Crab Shack\u003c/a> (San Francisco), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=5011\">Walzwerk\u003c/a> (San Francisco) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=5001\">Dragon Rouge Restaurant\u003c/a> (Alameda).\u003c/p>\n\u003cp>\u003cstrong>Leslie Sbrocco: \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">Wine Tips\u003c/a> -- Serving Temperature\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Twin Cities Eats",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/pie-on-stick-500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/pie-on-stick-500.jpg\" alt=\"Pie-on-a-Stick\" title=\"Pie-on-a-Stick\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-30160\">\u003c/a>\u003cbr>\n\u003cem>Very Prairie Pie-on-a-Stick\u003c/em>\u003c/p>\n\u003cp>When bone-chilling, spit-freezing winter starts on Halloween and continues til Easter, as it often does in the northern reaches of the Upper Midwest, who could blame Minnesotans for going a little crazy when summer comes? Hibernating like bears (if bears had hockey, beer, and NPR) for six months of the year, Minnesotans follow their Scandinavian forebearers and swim, run, dance, bike, party, picnic, dine, and promenade like mad during their precious summer months, soaking up day after sunny, scorching day and basking through bath-warm twilights that linger long past dinnertime. \u003c/p>\n\u003cp>According to my 11-year-old niece, who has lived in a suburb of Minneapolis since 2006, \"everyone\" has a cabin on a lake, or at least a townhouse or condo-share with lake-splashing, dock-sunning privileges. Still, it seems like plenty of people have stuck around during this Fourth of July week in the Twin Cities, where I've been having a long-overdue family visit with my sister Amy and my nephew and nieces. I pick up a copy of \u003ca href=\"http://www.minnesotamonthly.com\">Minnesota Monthly\u003c/a> magazine at the\u003ca href=\"http://www.lindenhills.coop\"> Linden Hills Co-Op\u003c/a>, a kind of miniaturized \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/08/06/berkeley-bowl-west/\">Berkeley Bowl\u003c/a> of the prairie, where we go to pump our own Minnesota maple syrup out of a tall stainless-steel vat and pick up a few glass bottles of \u003ca href=\"http://www.cedarsummit.com\">Cedar Summit's\u003c/a> organic, pastured milk. Not surprisingly, the magazine's cover story is a round-up of the best in local foods, 146 of them, in fact, from Kalona sour cream and Birch Berry Wild Rice to Surly's Darkness Stout, along with dozens of other pickles, relishes, jams, butters, chocolates, yogurt, breads, syrups, meats, and beers chosen by longtime Minneapolis writer Dara Moskowitz Grumdahl. Elsewhere in the magazine, local NPR personality and \u003ca href=\"http://splendidtable.publicradio.org/\">Splendid Table\u003c/a> host Lynne Rossetto Kasper writes with pride that in her opinion, only California can compete with Minnesota when it comes to making and supporting high-quality, locally-sourced and -inspired food and drink. \u003c/p>\n\u003cp>My nephew, age 13, is a big fan of the octopus and frogs' legs at the tiny, quirky, molecular-gastronomy-influenced \u003ca href=\"http://www.facebook.com/travailkitchen\">Travail Kitchen and Amusements\u003c/a>, run by the kind of mustachioed, nose-ringed cool kids you'd see behind the bar at Alembic or in the kitchen at Nopa. Alas, it must be that all the cool kids have cabins, too, because Travail has shut down for the entire month of July, presumably for some lakeside R&R. (The fact that the un-air-conditioned restaurant is mostly a counter facing an open kitchen may have also encouraged a summertime shutdown.) \u003c/p>\n\u003cp>So my sister and I head to the more traditional \u003ca href=\"http://www.meritage-stpaul.com\">Meritage\u003c/a> (rhymes with heritage) in St. Paul, a spacious French brasserie with a white-tiled oyster bar (still a bit of a novelty in a city ringed with lakes but far, far away from any salt water) on one side and a crepe cart out front. We take a table on the sidewalk, the better to listen to the live music drifting over from a nearby plaza, where couples in everything from cowboy boots to flip-flops are dipping and two-stepping to Kevin Anthony and the Twin City Playboys, part of the \u003ca href=\"http://www.ordway.org/summerdance\">Ordway Summer Dance\u003c/a> series. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Our server, with a lavishly waxed and twirled mustache straight off the \u003ca href=\"http://www.flickr.com/photos/southerncalifornian/20149040/lightbox/\">sign at Tommy's Joynt\u003c/a>, hands us a stack of menus: cocktail and beer list, wine list, bar menu, dinner menu. At the top of the dinner menu are a handful of two-bite, $3 starters, including a demitasse of excellent chilled gazpacho, crunchy with minutely diced raw onion and peppers; a wee fresh-tuna taco; and a pyramid of \"compressed watermelon,\" vividly pink, which turns out to have been cryovaced to reduce its volume by two-thirds, condensing its cool, sweet wateriness into the essence of what Henry James called the two most beautiful words in the English language, \u003cem>summer afternoon. \u003c/em>\u003c/p>\n\u003cp>We follow our gazpacho with a martini glass of cool, jellied lobster consomme studded with a few chunks of lobster, veiled with a creamy layer of corn puree, and topped with a boutonniere of tiny basil leaves. Corn, lobster, basil: if I weren't already sitting outside, sipping white wine in a shoulder-baring sundress, one taste of these flavors would leave me no doubt that summer's in full swing. Peach and arugula salad sounds pleasant but predictable--what California-cuisine menu doesn't have a stone-fruit salad on offer right now?--but the execution is a delicious surprise. The peach slices, thin as coins and round as the moon, have been cooked sous-vide with vanilla and Muscat to a melting tenderness that would be heaven in a peach Melba with vanilla ice cream and a drizzle of raspberry coulis. But they're pretty fantastic just like this, under a tangle of snappy arugula scattered with toasted pistachios and shards of Parmesan. \u003c/p>\n\u003cp>Wild sea bass, with a texture caught between ceviche and crudo, is scattered with \"essence of celery,\" diced and juiced, adding a green, woodsy note to the supple fish. The $3 bites return on the dessert menu, and so we sample a macaron of the day, lavender-hued and stuffed with chewy-sweet fig, and a satiny espresso pot de creme topped with \u003ca href=\"http://twitter.com/#!/valrhonausa\">Valrhona\u003c/a> chocolate-crunch beads and a dab of whipped cream. \u003c/p>\n\u003cp>The next morning, even with thunderclouds threatening overhead, I can't resist a trip to the \u003ca href=\"http://www.millcityfarmersmarket.org\">Mill City Farmers Market\u003c/a>, one of the Twin Cities' largest and most popular open-air markets. As befitting its name, and Minnesota's history as a grain-producing and grain-milling center, there are several producers selling their own locally grown wheat, corn, rye, and oats. I buy a bag of organic, coarse-grained corn grits from \u003ca href=\"http://www.sunriseflourmill.com\">Sunrise Flour Mill\u003c/a>, then another bag of \u003ca href=\"http://www.prairiehollow.com\">Prairie Hollow Farm's\u003c/a> high-protein whole-wheat bread flour, milled from kulm, a rare heritage strain of wheat. Prairie Hollow's Pam Benike tells me that she farms organically on land that has been cultivated by her family for generations. She raises a little of everything: wheat, dairy cattle, vegetables, fruits, even what you might call gourmet weeds, very popular with her restaurant clients. For $2, I get a big bag of offbeat greens, including nettles, purslane, chickweed, plantain, and lambs' quarters. Nearby, \u003ca href=\"http://twitter.com/#!/veryprairie\">Very Prairie\u003c/a> is selling \"prairievore\" granola, excellent rhubarb ketchup, and a very \u003ca href=\"http://youtu.be/l-5Lr2IhB_o\">state-fair-ready treat\u003c/a>, pie on a stick. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/kohlrabi-500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/kohlrabi-500.jpg\" alt=\"organic kohlrabi\" title=\"organic kohlrabi\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-30162\">\u003c/a>\u003c/p>\n\u003cp>When you can't start planting until late April, July is still spring, and so despite the 90-degree heat, the produce on offer is mostly still green: lettuce, kale, chard, peas, lots of kohlrabi and tons of garlic scapes, plus new potatoes, beets, and carrots.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/scapes-500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/scapes-500.jpg\" alt=\"Garlic Scapes\" title=\"Garlic Scapes\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-30161\">\u003c/a>\u003c/p>\n\u003cp>Garlic scapes, I'm told by one of the workers at Swede Lake Farms, are the curly shoots and buds of hardneck garlic, which grow best in cold climates, leaving California more prone to the mild-climate softneck types. No plums or peaches yet, but there's plenty of rhubarb for pie, plus raspberries, strawberries, and black caps, similar to black raspberries but seedier and less sweet. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/foxy-500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/foxy-500.jpg\" alt=\"Foxy Falafel\" title=\"Foxy Falafel\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-30157\">\u003c/a>\u003cbr>\nThe prepared foods are eclectic: pedal-powered fruit smoothies, made by Erica of \u003ca href=\"http://www.foxyfalafel.com\">Foxy Falafel\u003c/a> in a bike-powered blender; herring sandwiches and bacon-beer bratwursts from the \u003ca href=\"http://twitter.com/#!/chefshack1\">Chef Shack\u003c/a> truck; Himalayan momo dumplings across from puffy Swedish ebelskiver pancakes. Hmong families set up shop next to Mennonites and tattooed young farmers. Little kids lick ice cream cones from Sonny's (don't miss the black-currant sorbet) and dance to the perky tunes of \u003ca href=\"https://www.facebook.com/pages/Potluck-and-the-Hot-Dishes/100106373384405\">Potluck and the Hot Dishes\u003c/a>. It's all so very Minneapolis.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/sign-500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/sign-500.jpg\" alt=\"Chef Shack truck\" title=\"Chef Shack truck\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-30158\">\u003c/a>\u003cbr>\n\u003cem>Chef Shack truck signage\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.meritage-stpaul.com\">Meritage\u003c/a>\u003cbr>\nAddress: 410 St Peter St, St Paul, MN 55102\u003cbr>\nPhone: (651) 222-5670\u003cbr>\nFacebook:\u003ca href=\"http://www.facebook.com/pages/Meritage-St-Paul-Restaurant/147718774527\"> Meritage St Paul\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"@meritage_stpaul\">@meritage_stpaul\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.millcityfarmersmarket.org\">Mill City Farmers Market\u003c/a>\u003cbr>\nAddress: 704 S 2nd St, Minneapolis, MN 55415\u003cbr>\nPhone (612) 341-7580\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/pages/Mill-City-Farmers-Market/201395383998\">Mill City Farmers Market\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/mcfarmersmkt\">@mcfarmersmkt\u003c/a>\u003c/p>\n\n",
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"excerpt": "What's on the menu in the Twin Cities? There's more to Minnesota than just food on a stick. Stephanie Rosenbaum cruises the farmers' market in Minneapolis and dines out in St. Paul. ",
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"description": "What's on the menu in the Twin Cities? There's more to Minnesota than just food on a stick. Stephanie Rosenbaum cruises the farmers' market in Minneapolis and dines out in St. Paul. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/pie-on-stick-500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/pie-on-stick-500.jpg\" alt=\"Pie-on-a-Stick\" title=\"Pie-on-a-Stick\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-30160\">\u003c/a>\u003cbr>\n\u003cem>Very Prairie Pie-on-a-Stick\u003c/em>\u003c/p>\n\u003cp>When bone-chilling, spit-freezing winter starts on Halloween and continues til Easter, as it often does in the northern reaches of the Upper Midwest, who could blame Minnesotans for going a little crazy when summer comes? Hibernating like bears (if bears had hockey, beer, and NPR) for six months of the year, Minnesotans follow their Scandinavian forebearers and swim, run, dance, bike, party, picnic, dine, and promenade like mad during their precious summer months, soaking up day after sunny, scorching day and basking through bath-warm twilights that linger long past dinnertime. \u003c/p>\n\u003cp>According to my 11-year-old niece, who has lived in a suburb of Minneapolis since 2006, \"everyone\" has a cabin on a lake, or at least a townhouse or condo-share with lake-splashing, dock-sunning privileges. Still, it seems like plenty of people have stuck around during this Fourth of July week in the Twin Cities, where I've been having a long-overdue family visit with my sister Amy and my nephew and nieces. I pick up a copy of \u003ca href=\"http://www.minnesotamonthly.com\">Minnesota Monthly\u003c/a> magazine at the\u003ca href=\"http://www.lindenhills.coop\"> Linden Hills Co-Op\u003c/a>, a kind of miniaturized \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/08/06/berkeley-bowl-west/\">Berkeley Bowl\u003c/a> of the prairie, where we go to pump our own Minnesota maple syrup out of a tall stainless-steel vat and pick up a few glass bottles of \u003ca href=\"http://www.cedarsummit.com\">Cedar Summit's\u003c/a> organic, pastured milk. Not surprisingly, the magazine's cover story is a round-up of the best in local foods, 146 of them, in fact, from Kalona sour cream and Birch Berry Wild Rice to Surly's Darkness Stout, along with dozens of other pickles, relishes, jams, butters, chocolates, yogurt, breads, syrups, meats, and beers chosen by longtime Minneapolis writer Dara Moskowitz Grumdahl. Elsewhere in the magazine, local NPR personality and \u003ca href=\"http://splendidtable.publicradio.org/\">Splendid Table\u003c/a> host Lynne Rossetto Kasper writes with pride that in her opinion, only California can compete with Minnesota when it comes to making and supporting high-quality, locally-sourced and -inspired food and drink. \u003c/p>\n\u003cp>My nephew, age 13, is a big fan of the octopus and frogs' legs at the tiny, quirky, molecular-gastronomy-influenced \u003ca href=\"http://www.facebook.com/travailkitchen\">Travail Kitchen and Amusements\u003c/a>, run by the kind of mustachioed, nose-ringed cool kids you'd see behind the bar at Alembic or in the kitchen at Nopa. Alas, it must be that all the cool kids have cabins, too, because Travail has shut down for the entire month of July, presumably for some lakeside R&R. (The fact that the un-air-conditioned restaurant is mostly a counter facing an open kitchen may have also encouraged a summertime shutdown.) \u003c/p>\n\u003cp>So my sister and I head to the more traditional \u003ca href=\"http://www.meritage-stpaul.com\">Meritage\u003c/a> (rhymes with heritage) in St. Paul, a spacious French brasserie with a white-tiled oyster bar (still a bit of a novelty in a city ringed with lakes but far, far away from any salt water) on one side and a crepe cart out front. We take a table on the sidewalk, the better to listen to the live music drifting over from a nearby plaza, where couples in everything from cowboy boots to flip-flops are dipping and two-stepping to Kevin Anthony and the Twin City Playboys, part of the \u003ca href=\"http://www.ordway.org/summerdance\">Ordway Summer Dance\u003c/a> series. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Our server, with a lavishly waxed and twirled mustache straight off the \u003ca href=\"http://www.flickr.com/photos/southerncalifornian/20149040/lightbox/\">sign at Tommy's Joynt\u003c/a>, hands us a stack of menus: cocktail and beer list, wine list, bar menu, dinner menu. At the top of the dinner menu are a handful of two-bite, $3 starters, including a demitasse of excellent chilled gazpacho, crunchy with minutely diced raw onion and peppers; a wee fresh-tuna taco; and a pyramid of \"compressed watermelon,\" vividly pink, which turns out to have been cryovaced to reduce its volume by two-thirds, condensing its cool, sweet wateriness into the essence of what Henry James called the two most beautiful words in the English language, \u003cem>summer afternoon. \u003c/em>\u003c/p>\n\u003cp>We follow our gazpacho with a martini glass of cool, jellied lobster consomme studded with a few chunks of lobster, veiled with a creamy layer of corn puree, and topped with a boutonniere of tiny basil leaves. Corn, lobster, basil: if I weren't already sitting outside, sipping white wine in a shoulder-baring sundress, one taste of these flavors would leave me no doubt that summer's in full swing. Peach and arugula salad sounds pleasant but predictable--what California-cuisine menu doesn't have a stone-fruit salad on offer right now?--but the execution is a delicious surprise. The peach slices, thin as coins and round as the moon, have been cooked sous-vide with vanilla and Muscat to a melting tenderness that would be heaven in a peach Melba with vanilla ice cream and a drizzle of raspberry coulis. But they're pretty fantastic just like this, under a tangle of snappy arugula scattered with toasted pistachios and shards of Parmesan. \u003c/p>\n\u003cp>Wild sea bass, with a texture caught between ceviche and crudo, is scattered with \"essence of celery,\" diced and juiced, adding a green, woodsy note to the supple fish. The $3 bites return on the dessert menu, and so we sample a macaron of the day, lavender-hued and stuffed with chewy-sweet fig, and a satiny espresso pot de creme topped with \u003ca href=\"http://twitter.com/#!/valrhonausa\">Valrhona\u003c/a> chocolate-crunch beads and a dab of whipped cream. \u003c/p>\n\u003cp>The next morning, even with thunderclouds threatening overhead, I can't resist a trip to the \u003ca href=\"http://www.millcityfarmersmarket.org\">Mill City Farmers Market\u003c/a>, one of the Twin Cities' largest and most popular open-air markets. As befitting its name, and Minnesota's history as a grain-producing and grain-milling center, there are several producers selling their own locally grown wheat, corn, rye, and oats. I buy a bag of organic, coarse-grained corn grits from \u003ca href=\"http://www.sunriseflourmill.com\">Sunrise Flour Mill\u003c/a>, then another bag of \u003ca href=\"http://www.prairiehollow.com\">Prairie Hollow Farm's\u003c/a> high-protein whole-wheat bread flour, milled from kulm, a rare heritage strain of wheat. Prairie Hollow's Pam Benike tells me that she farms organically on land that has been cultivated by her family for generations. She raises a little of everything: wheat, dairy cattle, vegetables, fruits, even what you might call gourmet weeds, very popular with her restaurant clients. For $2, I get a big bag of offbeat greens, including nettles, purslane, chickweed, plantain, and lambs' quarters. Nearby, \u003ca href=\"http://twitter.com/#!/veryprairie\">Very Prairie\u003c/a> is selling \"prairievore\" granola, excellent rhubarb ketchup, and a very \u003ca href=\"http://youtu.be/l-5Lr2IhB_o\">state-fair-ready treat\u003c/a>, pie on a stick. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/kohlrabi-500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/kohlrabi-500.jpg\" alt=\"organic kohlrabi\" title=\"organic kohlrabi\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-30162\">\u003c/a>\u003c/p>\n\u003cp>When you can't start planting until late April, July is still spring, and so despite the 90-degree heat, the produce on offer is mostly still green: lettuce, kale, chard, peas, lots of kohlrabi and tons of garlic scapes, plus new potatoes, beets, and carrots.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/scapes-500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/scapes-500.jpg\" alt=\"Garlic Scapes\" title=\"Garlic Scapes\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-30161\">\u003c/a>\u003c/p>\n\u003cp>Garlic scapes, I'm told by one of the workers at Swede Lake Farms, are the curly shoots and buds of hardneck garlic, which grow best in cold climates, leaving California more prone to the mild-climate softneck types. No plums or peaches yet, but there's plenty of rhubarb for pie, plus raspberries, strawberries, and black caps, similar to black raspberries but seedier and less sweet. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/foxy-500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/foxy-500.jpg\" alt=\"Foxy Falafel\" title=\"Foxy Falafel\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-30157\">\u003c/a>\u003cbr>\nThe prepared foods are eclectic: pedal-powered fruit smoothies, made by Erica of \u003ca href=\"http://www.foxyfalafel.com\">Foxy Falafel\u003c/a> in a bike-powered blender; herring sandwiches and bacon-beer bratwursts from the \u003ca href=\"http://twitter.com/#!/chefshack1\">Chef Shack\u003c/a> truck; Himalayan momo dumplings across from puffy Swedish ebelskiver pancakes. Hmong families set up shop next to Mennonites and tattooed young farmers. Little kids lick ice cream cones from Sonny's (don't miss the black-currant sorbet) and dance to the perky tunes of \u003ca href=\"https://www.facebook.com/pages/Potluck-and-the-Hot-Dishes/100106373384405\">Potluck and the Hot Dishes\u003c/a>. It's all so very Minneapolis.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/sign-500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/sign-500.jpg\" alt=\"Chef Shack truck\" title=\"Chef Shack truck\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-30158\">\u003c/a>\u003cbr>\n\u003cem>Chef Shack truck signage\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.meritage-stpaul.com\">Meritage\u003c/a>\u003cbr>\nAddress: 410 St Peter St, St Paul, MN 55102\u003cbr>\nPhone: (651) 222-5670\u003cbr>\nFacebook:\u003ca href=\"http://www.facebook.com/pages/Meritage-St-Paul-Restaurant/147718774527\"> Meritage St Paul\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"@meritage_stpaul\">@meritage_stpaul\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.millcityfarmersmarket.org\">Mill City Farmers Market\u003c/a>\u003cbr>\nAddress: 704 S 2nd St, Minneapolis, MN 55415\u003cbr>\nPhone (612) 341-7580\u003cbr>\nFacebook: \u003ca href=\"http://www.facebook.com/pages/Mill-City-Farmers-Market/201395383998\">Mill City Farmers Market\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/mcfarmersmkt\">@mcfarmersmkt\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Be Boppin' in Berkeley",
"title": "Be Boppin' in Berkeley",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/P1100920.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/P1100920-1024x576.jpg\" alt=\"\" title=\"P1100920\" width=\"500\" height=\"276\" class=\"alignnone size-large wp-image-30086\">\u003c/a>\u003cbr>\nAs a Korean-American, I'm naturally partial to the spicy, sinus-clearing cuisine of my heritage. Luckily, Telegraph Avenue in Oakland -- a mini-Koreatown -- is only a few minutes away from where I live in West Oakland. I'm able to get a fix pretty quickly when I'm missing my mom's home cooking. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/P1100911.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/P1100911-255x300.jpg\" alt=\"be bop\" title=\"be bop\" width=\"255\" height=\"300\" class=\"alignleft size-medium wp-image-30077\">\u003c/a>\u003c/p>\n\u003cp>But there's a new Korean restaurant located beyond the borders of Temescal, Be Bop, that's recently opened its doors in the past 2 weeks in Berkeley's Elmwood neighborhood. The name seems to be a jazz-pun that riffs off of the name of a popular traditional Korean dish, \u003ca href=\"http://en.wikipedia.org/wiki/Bibimbap\">bibimbap\u003c/a>, which means \"mixed rice.\" The menu lists 17 variations of the dish, including \"dol sot bibimbap,\" where rice and other ingredients are piled into a heated, stone bowl. (I should mention here that this is one of my all-time favorite Korean comfort food dishes to eat, so I'm pretty thrilled at the prospect of there being 17 options to choose from.) Then you slather on as much \"kochujang,\" a spicy chili sauce, that you can humanly handle and mix it all together with your spoon. Then dig in; this hot and hearty bowl brimming with food will keep you sweating and gulping down big glasses of water for the duration of your meal. \u003c/p>\n\u003cp>My husband and I both ordered the \"bulgogi dol sot bibimbap\" (barbecued beef), and I was able to order mine with mixed-grain brown and black bean rice instead of the typical short-grain white rice. You could also add other non-traditional ingredients such as quinoa, walnuts, fruit and more. (Not sure how Mom would feel about these modern flourishes, but I'm willing to try these additions the next time around.)\u003c/p>\n\u003cp>We were served a variety of appetizers including two fine soups (one pumpkin, one radish), pickled vegetables and of course, kimchi. This pungent pickled cabbage dish is a must for any Korean table. Surprisingly, the restaurant only serves a milder incarnation: \"\u003ca href=\"http://en.wikipedia.org/wiki/Baek_kimchi\">baek kimchi\u003c/a>,\" or white kimchi. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Korean restaurants usually cover the entire table with dozens of \u003ca href=\"http://en.wikipedia.org/wiki/Banchan\">banchan\u003c/a>, or small complimentary side dishes to accompany your meal, but Be Bop only offered several plates. But with our order of \u003ca href=\"http://en.wikipedia.org/wiki/Jeon_(food)\">jeon\u003c/a>, an assortment of fried delicacies, we wouldn't have had room for much more besides our main courses. \u003c/p>\n\u003cp>Our servers carefully set down the hot and sizzling stone bowls on our table (the bowls are placed on a thick wooden plates to protect the table from getting burnt). We were a little disappointed that the dishes were not served with the usual topping of a \u003ca href=\"http://www.flickr.com/photos/plattyjo/5764207418/in/photostream\">sunny side up fried egg\u003c/a>, the yolk of which is cooked by the heat of the ingredients and the dol sot. Still, the dishes were delicious. The vegetables were fresh and well-cooked (each ingredient should be individually sauteed). And the housemade sesame dressing (\"dul-kkae\" sauce) was excellent. A complimentary sugary red bean gelatin dessert was served following our filling meal. \u003c/p>\n\u003cp>The restaurant's interior is a brightly-lit, newly renovated space that's best for groups of two or four. Everything on the menu is $15 or less. Be Bop also promises that there's more changes to come with their menu in the next few months, and that they'll be adding on more entrees. And they're still awaiting their liquor license, so no alcohol is being served yet. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/be-bop-berkeley-2\">Be Bop\u003c/a>\u003c/strong>\u003cbr>\nAddress: \u003ca href=\"http://maps.google.com/maps?q=2975+college,+berkeley,+ca&ll=37.857863,-122.252984&spn=0.008251,0.019205&gl=us&z=16&iwloc=A\">map\u003c/a>\u003cbr>\n2975 College Ave\u003cbr>\n(between Ashby Ave & Webster St)\u003cbr>\nBerkeley, CA 94705\u003cbr>\nPhone: (510) 848-8081\u003cbr>\nLunch: Mon-Sat 11am - 3pm\u003cbr>\nDinner: Mon-Sat 5pm - 10pm, Sun 5pm - 11pm\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cobject width=\"500\" height=\"375\">\u003cparam name=\"flashvars\" value=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627136254934%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627136254934%2F&set_id=72157627136254934&jump_to=\">\u003cparam name=\"movie\" value=\"http://www.flickr.com/apps/slideshow/show.swf?v=104087\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cembed type=\"application/x-shockwave-flash\" src=\"http://www.flickr.com/apps/slideshow/show.swf?v=104087\" allowfullscreen=\"true\" flashvars=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627136254934%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627136254934%2F&set_id=72157627136254934&jump_to=\" width=\"500\" height=\"375\">\u003c/embed>\u003c/object>\u003c/p>\n\n",
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"excerpt": "There's tasty Korean food to be found beyond Telegraph Avenue in Oakland at Be Bop in Berkeley. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/P1100920.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/P1100920-1024x576.jpg\" alt=\"\" title=\"P1100920\" width=\"500\" height=\"276\" class=\"alignnone size-large wp-image-30086\">\u003c/a>\u003cbr>\nAs a Korean-American, I'm naturally partial to the spicy, sinus-clearing cuisine of my heritage. Luckily, Telegraph Avenue in Oakland -- a mini-Koreatown -- is only a few minutes away from where I live in West Oakland. I'm able to get a fix pretty quickly when I'm missing my mom's home cooking. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/P1100911.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/P1100911-255x300.jpg\" alt=\"be bop\" title=\"be bop\" width=\"255\" height=\"300\" class=\"alignleft size-medium wp-image-30077\">\u003c/a>\u003c/p>\n\u003cp>But there's a new Korean restaurant located beyond the borders of Temescal, Be Bop, that's recently opened its doors in the past 2 weeks in Berkeley's Elmwood neighborhood. The name seems to be a jazz-pun that riffs off of the name of a popular traditional Korean dish, \u003ca href=\"http://en.wikipedia.org/wiki/Bibimbap\">bibimbap\u003c/a>, which means \"mixed rice.\" The menu lists 17 variations of the dish, including \"dol sot bibimbap,\" where rice and other ingredients are piled into a heated, stone bowl. (I should mention here that this is one of my all-time favorite Korean comfort food dishes to eat, so I'm pretty thrilled at the prospect of there being 17 options to choose from.) Then you slather on as much \"kochujang,\" a spicy chili sauce, that you can humanly handle and mix it all together with your spoon. Then dig in; this hot and hearty bowl brimming with food will keep you sweating and gulping down big glasses of water for the duration of your meal. \u003c/p>\n\u003cp>My husband and I both ordered the \"bulgogi dol sot bibimbap\" (barbecued beef), and I was able to order mine with mixed-grain brown and black bean rice instead of the typical short-grain white rice. You could also add other non-traditional ingredients such as quinoa, walnuts, fruit and more. (Not sure how Mom would feel about these modern flourishes, but I'm willing to try these additions the next time around.)\u003c/p>\n\u003cp>We were served a variety of appetizers including two fine soups (one pumpkin, one radish), pickled vegetables and of course, kimchi. This pungent pickled cabbage dish is a must for any Korean table. Surprisingly, the restaurant only serves a milder incarnation: \"\u003ca href=\"http://en.wikipedia.org/wiki/Baek_kimchi\">baek kimchi\u003c/a>,\" or white kimchi. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Korean restaurants usually cover the entire table with dozens of \u003ca href=\"http://en.wikipedia.org/wiki/Banchan\">banchan\u003c/a>, or small complimentary side dishes to accompany your meal, but Be Bop only offered several plates. But with our order of \u003ca href=\"http://en.wikipedia.org/wiki/Jeon_(food)\">jeon\u003c/a>, an assortment of fried delicacies, we wouldn't have had room for much more besides our main courses. \u003c/p>\n\u003cp>Our servers carefully set down the hot and sizzling stone bowls on our table (the bowls are placed on a thick wooden plates to protect the table from getting burnt). We were a little disappointed that the dishes were not served with the usual topping of a \u003ca href=\"http://www.flickr.com/photos/plattyjo/5764207418/in/photostream\">sunny side up fried egg\u003c/a>, the yolk of which is cooked by the heat of the ingredients and the dol sot. Still, the dishes were delicious. The vegetables were fresh and well-cooked (each ingredient should be individually sauteed). And the housemade sesame dressing (\"dul-kkae\" sauce) was excellent. A complimentary sugary red bean gelatin dessert was served following our filling meal. \u003c/p>\n\u003cp>The restaurant's interior is a brightly-lit, newly renovated space that's best for groups of two or four. Everything on the menu is $15 or less. Be Bop also promises that there's more changes to come with their menu in the next few months, and that they'll be adding on more entrees. And they're still awaiting their liquor license, so no alcohol is being served yet. \u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/be-bop-berkeley-2\">Be Bop\u003c/a>\u003c/strong>\u003cbr>\nAddress: \u003ca href=\"http://maps.google.com/maps?q=2975+college,+berkeley,+ca&ll=37.857863,-122.252984&spn=0.008251,0.019205&gl=us&z=16&iwloc=A\">map\u003c/a>\u003cbr>\n2975 College Ave\u003cbr>\n(between Ashby Ave & Webster St)\u003cbr>\nBerkeley, CA 94705\u003cbr>\nPhone: (510) 848-8081\u003cbr>\nLunch: Mon-Sat 11am - 3pm\u003cbr>\nDinner: Mon-Sat 5pm - 10pm, Sun 5pm - 11pm\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cobject width=\"500\" height=\"375\">\u003cparam name=\"flashvars\" value=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627136254934%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627136254934%2F&set_id=72157627136254934&jump_to=\">\u003cparam name=\"movie\" value=\"http://www.flickr.com/apps/slideshow/show.swf?v=104087\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cembed type=\"application/x-shockwave-flash\" src=\"http://www.flickr.com/apps/slideshow/show.swf?v=104087\" allowfullscreen=\"true\" flashvars=\"offsite=true&lang=en-us&page_show_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627136254934%2Fshow%2F&page_show_back_url=%2Fphotos%2Fbayareabites%2Fsets%2F72157627136254934%2F&set_id=72157627136254934&jump_to=\" width=\"500\" height=\"375\">\u003c/embed>\u003c/object>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
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},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
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"officialWebsiteLink": "/californiareport",
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"order": 8
},
"link": "/californiareport",
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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",
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"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
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"order": 1
},
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"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"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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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"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/",
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},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"here-and-now": {
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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",
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"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",
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"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
"link": "/podcasts/hyphenacion",
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"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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},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"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",
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"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
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"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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"stitcher": "https://www.stitcher.com/show/on-our-watch",
"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",
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"info": "One of public radio's most dynamic voices, Sam Sanders helped launch The NPR Politics Podcast and hosted NPR's hit show It's Been A Minute. Now, the award-winning host returns with something brand new, The Sam Sanders Show. Every week, Sam Sanders and friends dig into the culture that shapes our lives: what's driving the biggest trends, how artists really think, and even the memes you can't stop scrolling past. Sam is beloved for his way of unpacking the world and bringing you up close to fresh currents and engaging conversations. The Sam Sanders Show is smart, funny and always a good time.",
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