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"disqusTitle": "Curry Without Worry: Soul-Pleasing Food for the Hungry and the Curious ",
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"content": "\u003cfigure id=\"attachment_52442\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/1_Curry-Without-Worry560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/1_Curry-Without-Worry560.jpg\" alt=\"Curry Without Worry feeds approximately 250 every Tuesday night at the UN Plaza.\" title=\"Curry Without Worry feeds approximately 250 every Tuesday night at the UN Plaza.\" width=\"560\" height=\"315\" class=\"size-full wp-image-52442\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Curry Without Worry feeds approximately 250 every Tuesday night at the UN Plaza.\u003c/figcaption>\u003c/figure>\n\u003cp>My neighbor, Catherine Lyons, would often stop by with a big bag of day old pastries from \u003ca href=\"http://laboulangebakery.com/\">La Boulange Bakery\u003c/a>. Almond croissants and palmiers, even a day old, are still quite good. After eating myself into a carb and sugar coma a few times, I started waving her away. “You are a terrible person,” I would yell at her, but quickly cave in to something sugary. \u003c/p>\n\u003cp>As it turned out, she wasn’t such a terrible person. These day-old pastries were bound for \u003ca href=\"http://currywithoutworry.org/\">Curry Without Worry\u003c/a>, a small non-profit organization that she volunteers with. The group provides a free dinner at the U.N. Plaza near the Civic Center every Tuesday night. Despite the baked goods set out for dessert, it’s one of the healthiest meals around. Volunteers ladle out rice, and then top it with a nine-bean soup, a specialty from Nepal, along with curried vegetables, spicy achar, or tomato and timur chutney and homemade whole-wheat flatbread. \u003c/p>\n\u003cfigure id=\"attachment_52443\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2_Curry-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2_Curry-560.jpg\" alt=\"Shrawan Nepali serves bowls of nine-bean soup to the volunteers in the test kitchen before they all head out to serve the food.\" title=\"Shrawan Nepali serves bowls of nine-bean soup to the volunteers in the test kitchen before they all head out to serve the food.\" width=\"560\" height=\"420\" class=\"size-full wp-image-52443\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shrawan Nepali serves bowls of nine-bean soup to the volunteers in the test kitchen before they all head out to serve the food.\u003c/figcaption>\u003c/figure>\n\u003cp>The founder of Curry Without Worry, Shrawan Nepali, has shoulder length salt and pepper hair, brown eyes that sparkle like he’s about to break into a smile, and a lightness to him, as if he seems to defy gravity. He played drums and sang while the food was served and then took breaks to walk around and shake hands and thank people for coming. They feed approximately 250 people in San Francisco, and 300 in Katmandu, Nepal every Tuesday night. \u003c/p>\n\u003cp>Kerry Adams, a man waiting in line, told me, “Not only is the food here healthy and tasty, but Shrawan and everyone else working is so polite that you walk away with good manners. And if you want, you can volunteer.”\u003cbr>\nShrawan’s last name is Nepali, which is given to children who grow up in orphanages in Nepal. He had little self-pity when it came to his fate, and explained, “The orphanage was wonderful. We were like a family where I had 50 brothers.” While in the orphanage, he met volunteers for the Peace Corps who sponsored him to come to the United States for college in North Carolina. After earning a degree in economics at Warren Wilson College, he moved to San Francisco and started working as an accountant. He then earned an MBA from Lincoln University, which was once based in San Francisco, but is now in Oakland. While he was doing well financially, he felt that he was missing his purpose in life and he wanted to make a difference in other peoples’ lives. So he started the \u003ca href=\"http://www.ama-foundation.org/\">Ama Foundation\u003c/a> in 2001 in order to open an orphanage in Nepal. It is now home to 50 orphans in Katmandu. \u003c/p>\n\u003cp>He also loved to cook, and so bought the restaurant, “Taste of the Himalayas” in San Francisco. Then he decided that he wanted to give back. “I want to show my gratitude to this beautiful city.” As well, he was shocked that even here, people went hungry and ate from garbage cans. \u003c/p>\n\u003cblockquote>\u003cp>“I read that one out of five adults in San Francisco go hungry. And one out of every four children are in danger of hunger here,” he said. “Coming from a developing country to a world class city like San Francisco, this surprised me.”\u003c/p>\u003c/blockquote>\n\u003cp>With a group friends and a sympathetic security guard who worked at the UN Plaza, he served his first meal in December of 2006 to about 50 people. Currently, to comply with health codes, he rents a commercial kitchen to prepare the food, but then sets up under a tent at 5:30 pm every Tuesday night, rain or shine. A long line has often formed by the time the volunteers start serving. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Shrawan estimated that about 60 percent of the people fed were homeless, and 40 percent students, city workers and tourists or travelers. \u003c/p>\n\u003cblockquote>\u003cp>“This is a great way for the have’s and have not’s to interact,” he explained. “They wait in line together and enjoy each other’s company. And I play soul pleasing music. It’s a healing experience.”\u003c/p>\u003c/blockquote>\n\u003cp>The people waiting in line were diverse. Some looked like they had been down on their luck for some time, and carried their belongings in a cart, while others wore sporty ski jackets and hand knitted hats; some were handicapped and others wheeling bikes. A few carried to-go containers for shut in family members. \u003c/p>\n\u003cp>Alisha Pelton certainly did not look homeless. She was in her early twenties and had a healthy glow. \u003c/p>\n\u003cblockquote>\u003cp>“I live nearby, and with high rents and student loans to pay off, I don’t have much of a budget left over for food,” she said. “So I often meet friends down here for dinner on Tuesdays.”\u003c/p>\u003c/blockquote>\n\u003cp>It also has made it onto the backpacker circuit and a young, international crowd lined up for curry. Gisel Mociño, a student visiting from Mexico City, explained that while she really liked the curry, she still kind of missed the street food in her hometown. \u003c/p>\n\u003cfigure id=\"attachment_52445\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/3_Curry-Without-Worry560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/3_Curry-Without-Worry560.jpg\" alt=\"Mayek Querales (left) and Gisel Mociño (right) are college students visiting from Mexico City. \" title=\"Mayek Querales (left) and Gisel Mociño (right) are college students visiting from Mexico City. \" width=\"560\" height=\"315\" class=\"size-full wp-image-52445\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mayek Querales (left) and Gisel Mociño (right) are college students visiting from Mexico City. \u003c/figcaption>\u003c/figure>\n\u003cp>While most of the diners seemed very content, there were a few suggestions, like a man who yelled out to Shrawan, “If you served iced chai with this, that would be the bomb!” \u003c/p>\n\u003cp>Rafael Pizarro, who lived in an SRO not far from the UN Plaza gave his take on it, “I live on a fixed income, so this is really helpful. Not too far away from here, some nuns are serving sausages. So you can choose this vegetarian meal, or meat one. Some people do both.” \u003c/p>\n\u003cfigure id=\"attachment_52446\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/4_Curry-Without-Worry560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/4_Curry-Without-Worry560.jpg\" alt=\"My neighbor Catherine Lyons ladling achar over the curry, rice and nine-bean soup while Shrawan Nepali chats with people in the background.\" title=\"My neighbor Catherine Lyons ladling achar over the curry, rice and nine-bean soup while Shrawan Nepali chats with people in the background.\" width=\"560\" height=\"315\" class=\"size-full wp-image-52446\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">My neighbor Catherine Lyons ladling achar over the curry, rice and nine-bean soup while Shrawan Nepali chats with people in the background.\u003c/figcaption>\u003c/figure>\n\u003cp>The winter night grew chillier, and volunteers continued to ladle out nine-bean soup. Scents of coriander, turmeric, cardamom and bay filled the air. Murmurs of “thank you” and responses of “namaste” were passed between patrons and volunteers. The line grew shorter, but still people were beckoned by the music and warm food. My neighbor Catherine ladled achar or tomato chutney onto people’s plates. \u003c/p>\n\u003cblockquote>\u003cp>“I think that we are so fortunate and that everyone should give back,” she said. “I volunteer here because food is fun for me. And I love the music.”\u003c/p>\u003c/blockquote>\n\u003cp>The goal for \u003ca href=\"http://currywithoutworry.org/\">Curry Without Worry\u003c/a> is to continue to feed the needy in San Francisco, and in Katmandu, where most of the people served are street children and the elderly and handicapped. In San Francisco, it takes an estimated $1.00-$2.00 to feed each person, and in Katmandu, the cost is 50 cents. So this holiday season, please feel free to volunteer on a Tuesday evening or donate money to them so they can continue to feed people. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://currywithoutworry.org/\">Curry Without Worry\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/currywow\">@CurryWoW\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Curry-Without-Worry/207424749284087\">Curry Without Worry\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_52442\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/1_Curry-Without-Worry560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/1_Curry-Without-Worry560.jpg\" alt=\"Curry Without Worry feeds approximately 250 every Tuesday night at the UN Plaza.\" title=\"Curry Without Worry feeds approximately 250 every Tuesday night at the UN Plaza.\" width=\"560\" height=\"315\" class=\"size-full wp-image-52442\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Curry Without Worry feeds approximately 250 every Tuesday night at the UN Plaza.\u003c/figcaption>\u003c/figure>\n\u003cp>My neighbor, Catherine Lyons, would often stop by with a big bag of day old pastries from \u003ca href=\"http://laboulangebakery.com/\">La Boulange Bakery\u003c/a>. Almond croissants and palmiers, even a day old, are still quite good. After eating myself into a carb and sugar coma a few times, I started waving her away. “You are a terrible person,” I would yell at her, but quickly cave in to something sugary. \u003c/p>\n\u003cp>As it turned out, she wasn’t such a terrible person. These day-old pastries were bound for \u003ca href=\"http://currywithoutworry.org/\">Curry Without Worry\u003c/a>, a small non-profit organization that she volunteers with. The group provides a free dinner at the U.N. Plaza near the Civic Center every Tuesday night. Despite the baked goods set out for dessert, it’s one of the healthiest meals around. Volunteers ladle out rice, and then top it with a nine-bean soup, a specialty from Nepal, along with curried vegetables, spicy achar, or tomato and timur chutney and homemade whole-wheat flatbread. \u003c/p>\n\u003cfigure id=\"attachment_52443\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2_Curry-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/2_Curry-560.jpg\" alt=\"Shrawan Nepali serves bowls of nine-bean soup to the volunteers in the test kitchen before they all head out to serve the food.\" title=\"Shrawan Nepali serves bowls of nine-bean soup to the volunteers in the test kitchen before they all head out to serve the food.\" width=\"560\" height=\"420\" class=\"size-full wp-image-52443\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shrawan Nepali serves bowls of nine-bean soup to the volunteers in the test kitchen before they all head out to serve the food.\u003c/figcaption>\u003c/figure>\n\u003cp>The founder of Curry Without Worry, Shrawan Nepali, has shoulder length salt and pepper hair, brown eyes that sparkle like he’s about to break into a smile, and a lightness to him, as if he seems to defy gravity. He played drums and sang while the food was served and then took breaks to walk around and shake hands and thank people for coming. They feed approximately 250 people in San Francisco, and 300 in Katmandu, Nepal every Tuesday night. \u003c/p>\n\u003cp>Kerry Adams, a man waiting in line, told me, “Not only is the food here healthy and tasty, but Shrawan and everyone else working is so polite that you walk away with good manners. And if you want, you can volunteer.”\u003cbr>\nShrawan’s last name is Nepali, which is given to children who grow up in orphanages in Nepal. He had little self-pity when it came to his fate, and explained, “The orphanage was wonderful. We were like a family where I had 50 brothers.” While in the orphanage, he met volunteers for the Peace Corps who sponsored him to come to the United States for college in North Carolina. After earning a degree in economics at Warren Wilson College, he moved to San Francisco and started working as an accountant. He then earned an MBA from Lincoln University, which was once based in San Francisco, but is now in Oakland. While he was doing well financially, he felt that he was missing his purpose in life and he wanted to make a difference in other peoples’ lives. So he started the \u003ca href=\"http://www.ama-foundation.org/\">Ama Foundation\u003c/a> in 2001 in order to open an orphanage in Nepal. It is now home to 50 orphans in Katmandu. \u003c/p>\n\u003cp>He also loved to cook, and so bought the restaurant, “Taste of the Himalayas” in San Francisco. Then he decided that he wanted to give back. “I want to show my gratitude to this beautiful city.” As well, he was shocked that even here, people went hungry and ate from garbage cans. \u003c/p>\n\u003cblockquote>\u003cp>“I read that one out of five adults in San Francisco go hungry. And one out of every four children are in danger of hunger here,” he said. “Coming from a developing country to a world class city like San Francisco, this surprised me.”\u003c/p>\u003c/blockquote>\n\u003cp>With a group friends and a sympathetic security guard who worked at the UN Plaza, he served his first meal in December of 2006 to about 50 people. Currently, to comply with health codes, he rents a commercial kitchen to prepare the food, but then sets up under a tent at 5:30 pm every Tuesday night, rain or shine. A long line has often formed by the time the volunteers start serving. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Shrawan estimated that about 60 percent of the people fed were homeless, and 40 percent students, city workers and tourists or travelers. \u003c/p>\n\u003cblockquote>\u003cp>“This is a great way for the have’s and have not’s to interact,” he explained. “They wait in line together and enjoy each other’s company. And I play soul pleasing music. It’s a healing experience.”\u003c/p>\u003c/blockquote>\n\u003cp>The people waiting in line were diverse. Some looked like they had been down on their luck for some time, and carried their belongings in a cart, while others wore sporty ski jackets and hand knitted hats; some were handicapped and others wheeling bikes. A few carried to-go containers for shut in family members. \u003c/p>\n\u003cp>Alisha Pelton certainly did not look homeless. She was in her early twenties and had a healthy glow. \u003c/p>\n\u003cblockquote>\u003cp>“I live nearby, and with high rents and student loans to pay off, I don’t have much of a budget left over for food,” she said. “So I often meet friends down here for dinner on Tuesdays.”\u003c/p>\u003c/blockquote>\n\u003cp>It also has made it onto the backpacker circuit and a young, international crowd lined up for curry. Gisel Mociño, a student visiting from Mexico City, explained that while she really liked the curry, she still kind of missed the street food in her hometown. \u003c/p>\n\u003cfigure id=\"attachment_52445\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/3_Curry-Without-Worry560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/3_Curry-Without-Worry560.jpg\" alt=\"Mayek Querales (left) and Gisel Mociño (right) are college students visiting from Mexico City. \" title=\"Mayek Querales (left) and Gisel Mociño (right) are college students visiting from Mexico City. \" width=\"560\" height=\"315\" class=\"size-full wp-image-52445\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Mayek Querales (left) and Gisel Mociño (right) are college students visiting from Mexico City. \u003c/figcaption>\u003c/figure>\n\u003cp>While most of the diners seemed very content, there were a few suggestions, like a man who yelled out to Shrawan, “If you served iced chai with this, that would be the bomb!” \u003c/p>\n\u003cp>Rafael Pizarro, who lived in an SRO not far from the UN Plaza gave his take on it, “I live on a fixed income, so this is really helpful. Not too far away from here, some nuns are serving sausages. So you can choose this vegetarian meal, or meat one. Some people do both.” \u003c/p>\n\u003cfigure id=\"attachment_52446\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/4_Curry-Without-Worry560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/12/4_Curry-Without-Worry560.jpg\" alt=\"My neighbor Catherine Lyons ladling achar over the curry, rice and nine-bean soup while Shrawan Nepali chats with people in the background.\" title=\"My neighbor Catherine Lyons ladling achar over the curry, rice and nine-bean soup while Shrawan Nepali chats with people in the background.\" width=\"560\" height=\"315\" class=\"size-full wp-image-52446\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">My neighbor Catherine Lyons ladling achar over the curry, rice and nine-bean soup while Shrawan Nepali chats with people in the background.\u003c/figcaption>\u003c/figure>\n\u003cp>The winter night grew chillier, and volunteers continued to ladle out nine-bean soup. Scents of coriander, turmeric, cardamom and bay filled the air. Murmurs of “thank you” and responses of “namaste” were passed between patrons and volunteers. The line grew shorter, but still people were beckoned by the music and warm food. My neighbor Catherine ladled achar or tomato chutney onto people’s plates. \u003c/p>\n\u003cblockquote>\u003cp>“I think that we are so fortunate and that everyone should give back,” she said. “I volunteer here because food is fun for me. And I love the music.”\u003c/p>\u003c/blockquote>\n\u003cp>The goal for \u003ca href=\"http://currywithoutworry.org/\">Curry Without Worry\u003c/a> is to continue to feed the needy in San Francisco, and in Katmandu, where most of the people served are street children and the elderly and handicapped. In San Francisco, it takes an estimated $1.00-$2.00 to feed each person, and in Katmandu, the cost is 50 cents. So this holiday season, please feel free to volunteer on a Tuesday evening or donate money to them so they can continue to feed people. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://currywithoutworry.org/\">Curry Without Worry\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/currywow\">@CurryWoW\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Curry-Without-Worry/207424749284087\">Curry Without Worry\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Small food business partners Valerie Luu & Katie Kwan of \u003ca href=\"http://www.ricepaperscissors.com/\">Rice Paper Scissors\u003c/a>, a pop-up cafe serving Vietnamese food located in San Francisco, share their vision: integrating their eastern culinary heritage with the trending western street food culture.\u003c/p>\n\u003cfigure id=\"attachment_51970\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/rice-paper-scissors560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/rice-paper-scissors560.jpg\" alt=\"Rice Paper Scissors - Valerie Luu and Katie Kwan\" title=\"Rice Paper Scissors - Valerie Luu and Katie Kwan\" width=\"560\" height=\"308\" class=\"size-full wp-image-51970\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rice Paper Scissors - Valerie Luu and Katie Kwan\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.ricepaperscissors.com/\">Rice Paper Scissors\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ricepapersf\">@ricepapersf\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ricepaperscissors\">Rice Paper Scissors\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Small food business partners Valerie Luu & Katie Kwan of \u003ca href=\"http://www.ricepaperscissors.com/\">Rice Paper Scissors\u003c/a>, a pop-up cafe serving Vietnamese food located in San Francisco, share their vision: integrating their eastern culinary heritage with the trending western street food culture.\u003c/p>\n\u003cfigure id=\"attachment_51970\" class=\"wp-caption aligncenter\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/rice-paper-scissors560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/rice-paper-scissors560.jpg\" alt=\"Rice Paper Scissors - Valerie Luu and Katie Kwan\" title=\"Rice Paper Scissors - Valerie Luu and Katie Kwan\" width=\"560\" height=\"308\" class=\"size-full wp-image-51970\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Rice Paper Scissors - Valerie Luu and Katie Kwan\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.ricepaperscissors.com/\">Rice Paper Scissors\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/ricepapersf\">@ricepapersf\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/ricepaperscissors\">Rice Paper Scissors\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Let the Cracking Begin! Dungeness Crab Season is Underway",
"title": "Let the Cracking Begin! Dungeness Crab Season is Underway",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cem>Crab season has started in San Francisco. Crab fisherman are shown on the dock at \u003ca href=\"https://www.facebook.com/pages/Fishermans-Wharf-Merchants-Association-SF/114665905239742?v=wall\">Fisherman's Wharf\u003c/a> bringing in their catch of massive amounts of crab. Vendors near the wharf serve and prepare crab. Video: Jonathan Morris, Video Editing: Peter Borg.\u003c/em>\u003c/p>\n\u003cp>Last year something was missing from Thanksgiving festivities in the Bay Area--Dungeness crab. Crabbers were on strike, holding out for $2.50 a pound from buyers. Finally, they settled at $2.25 a pound, but the well-loved crustaceans did not arrive in time for Thanksgiving. Fortunately, that was not the case this year. A price was agreed upon, $3.00 a pound and crabbers hit the high seas; these tasty creatures are now showing up in grocery stores at prices that range from $5.99-$8.99 a pound and in restaurants with a wide range of dishes and price points. \u003c/p>\n\u003cfigure id=\"attachment_51739\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/crab800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/crab800.jpg\" alt=\"This season, fishmongers are reporting that most Dungeness crabs average 1.5-2.3 pounds each. Photo Credit Martin Reed\" title=\"This season, fishmongers are reporting that most Dungeness crabs average 1.5-2.3 pounds each. Photo Credit Martin Reed\" width=\"560\" class=\"size-full wp-image-51739\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This season, fishmongers are reporting that most Dungeness crabs average 1.5-2.3 pounds each. Photo Credit Martin Reed\u003c/figcaption>\u003c/figure>\n\u003cp>Rocky Burns used to skipper the fishing vessel AL-W for the Dungeness season and now works at the online sustainable seafood company \u003ca href=\"https://www.ilovebluesea.com\">i love blue sea\u003c/a>. He explained that the Dungeness crab fishery is sustainable due to three main components, or the 3 S’s as he calls them: Sex, Size, Season. “We throw back all females, and any males under 6 1/4 inches wide so they can reproduce,” he said. “As well, Dungeness shed their shells, or molt, at different times of the year, and which makes them delicate and susceptible to injury, so we don’t fish them during molting season.” \u003c/p>\n\u003cfigure id=\"attachment_51737\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Al-W-800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Al-W-800.jpg\" alt=\"The AL-W returns to Pier 45 to offload Dungeness crab. Photo Credit: Martin Reed.\" title=\"The AL-W returns to Pier 45 to offload Dungeness crab. Photo Credit: Martin Reed.\" width=\"560\" class=\"size-full wp-image-51737\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The AL-W returns to Pier 45 to offload Dungeness crab. Photo Credit: Martin Reed.\u003c/figcaption>\u003c/figure>\n\u003cp>Rocky explained that another element that makes them sustainable is they are caught with baited traps. These are designed to let smaller crabs and bycatch escape unharmed. Bycatch are other creatures that make their way into the traps that are not the intended catch. \u003c/p>\n\u003cp>So you can feel good about that Crab Louie that you are enjoying; fishermen are getting a fair price and while they are expecting a light season catch-wise, the crabs are coming in large and healthy right now. Yet there is danger lurking on the horizon for these delicious creatures. While the crabs are caught between 3-40 miles offshore, they spend a great deal of their lives in estuaries. Juvenile Dungeness crabs lose their shells as they grow, this process of molting helps them to grow new, larger shells. During these periods, they head into the San Francisco Bay for protection. They hide out in the eel grass and eat fish, mollusks, and other crustaceans before heading out to the deep waters. At times they even seek protection in clamshells. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So the threat to them does not necessarily lie in the fishing of them, but rather the health of our estuaries, which means restoring habitat along the shore and keeping the bay clean. According to the non-profit \u003ca href=\"https://www.savesfbay.org/\">Save the Bay\u003c/a> we can help the health of the bay through every day activities like not using plastic bags, (they claim to be first at getting a plastic bag ban passed), and make sure your garbage--cigarette butts and Styrofoam containers don’t blow into storm drains. In addition, what you put on your lawn and garden impacts the bay. Natural filters such as wetlands and marshes have been paved over in most cities. As a result, pollution--such as pesticides from lawns and gas leaks on roads gets washed straight into the bay. A great source for learning more about how to reduce ocean pollution by making your lawn and garden runoff less toxic can be found at \u003ca href=\"http://www.surfrider.org/programs/entry/ocean-friendly-gardens\">Surfrider Foundation’s Guide to Ocean Friendly Gardening\u003c/a>.\u003c/p>\n\u003cp>Another fear is increasing ocean acidification due to carbon emissions. Dr. Tessa Hill of UC Davis stated in an email, “Ocean acidification threatens the success of many organisms with shells, such as mussels, clams and oysters. Those animals provide habitat for many other organisms, so there will be a cascade of impacts through estuaries and the ocean. Estuaries are susceptible to both ocean acidification and climate change, which means they may experience changes in temperature, pH, and salinity in the future.” So this means that reducing our carbon emissions are critical when it comes to preserving Dungeness crabs. \u003c/p>\n\u003cp>So let’s protect our estuaries and in the meantime, enjoy the season’s bounty. Here are some places to find Dungeness: \u003c/p>\n\u003cp>\u003cstrong>SAN FRANCISCO\u003c/strong>\u003cbr>\n\u003cstrong>Retail:\u003c/strong> \u003ca href=\"http://www.wholefoodsmarket.com/stores/franklin\">Whole Foods Market/ Franklin & California Streets\u003c/a> are selling Dungeness crab for $7.99, and they crack and clean them.\u003c/p>\n\u003cp>\u003cstrong>Restaurant:\u003c/strong> \u003ca href=\"http://www.prospectsf.com\">Prospect Restaurant\u003c/a> is serving calamari stuffed with fresh Dungeness crab with ginger and shitake mushroom with spicy roasted kabocha squash, shishito pepper and mandarin relish. $15.00\u003c/p>\n\u003cp>\u003ca href=\"http://www.7x7.com/eat-drink/its-crab-season-heres-where-get-your-dungeness#/0\">List of Crab-Friendly San Francisco restaurants from 7x7\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>EAST BAY\u003c/strong>\u003cbr>\n\u003cstrong>Retail:\u003c/strong> At \u003ca href=\"http://rockridgemarkethall.com\">Rockridge Market Hall\u003c/a> fishmongers at Hapuku Fish Shop Dungeness crab. Buy them live or cooked, cracked or cleaned. $8.99 a pound.\u003c/p>\n\u003cp>\u003cstrong>Restaurant:\u003c/strong> \u003ca href=\"http://www.comalberkeley.com\">Comal Berkeley\u003c/a> is making Chilpachole de Jaiba, a spicy Dungeness crab soup with lentils. It’s part of a five-course meal at $45.00 per person. (The Chilpachole de Jaiba is a $3.00 add on.) \u003c/p>\n\u003cp>\u003cstrong>NORTH BAY\u003c/strong>\u003cbr>\n\u003cstrong>Retail:\u003c/strong> \u003ca href=\"http://twoxsea.com\">TwoXSea\u003c/a> is the seafood retail store located inside Fish Restaurant in Sausalito. They are selling Dungeness for $6.99 cooked, $7.99 cracked and cleaned. \u003c/p>\n\u003cp>\u003cstrong>Restaurant:\u003c/strong> \u003ca href=\"http://www.restaurantpicco.com/\">Picco Restaurant\u003c/a> in Larkspur is making filet mignon with Dungeness crab, crispy potatoes and a crab butter sauce made with crab roe. $56.95. As well, they are serving hand rolled tagliatelle pasta with crab, scallions, chilies tossed in a sauce made of crab shells. $23.95 \u003c/p>\n\u003cp>\u003cstrong>SOUTH BAY\u003c/strong>\u003cbr>\n\u003cstrong>Retail:\u003c/strong> \u003ca href=\"http://www.99ranch.com\">99 Ranch Market\u003c/a> in Mountain View is selling live Dungeness for $5.99 a pound. \u003c/p>\n\u003cp>\u003cstrong>Restaurant:\u003c/strong> \u003ca href=\"http://www.yelp.com/biz/hong-kong-restaurant-palo-alto\">Hong Kong Restaurant\u003c/a> in Palo Alto (650) 251-9062 is serving Salt & Pepper crab for $24.00. \u003c/p>\n\u003cp>\u003cstrong>PENINSULA\u003c/strong>\u003cbr>\n\u003cstrong>Retail:\u003c/strong> \u003ca href=\"http://princetonseafood.com/\">Princeton Seafood Company\u003c/a> near Half Moon Bay is buying them right there at the harbor and selling them for $5.99 live and $6.50 cooked and cleaned. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Restaurant:\u003c/strong> \u003ca href=\"http://www.hmbbrewingco.com/\">Half Moon Bay Brewing Company\u003c/a> is serving whole Dungeness crabs with drawn butter and garlic bread ($24.00) as well as a Dungeness Crab Roll with spicy remoulade sauce and a choice of fries or cole slaw ($18.50) And for another winter tradition, you can watch Mavericks Surf Contest from their dining room or patio. \u003c/p>\n\n",
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"excerpt": "Last year something was missing from Thanksgiving festivities in the Bay Area--Dungeness crab. Crabbers were on strike but fortunately, that was not the case this year. Here are some places to find Dungeness in the Bay Area.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Crab season has started in San Francisco. Crab fisherman are shown on the dock at \u003ca href=\"https://www.facebook.com/pages/Fishermans-Wharf-Merchants-Association-SF/114665905239742?v=wall\">Fisherman's Wharf\u003c/a> bringing in their catch of massive amounts of crab. Vendors near the wharf serve and prepare crab. Video: Jonathan Morris, Video Editing: Peter Borg.\u003c/em>\u003c/p>\n\u003cp>Last year something was missing from Thanksgiving festivities in the Bay Area--Dungeness crab. Crabbers were on strike, holding out for $2.50 a pound from buyers. Finally, they settled at $2.25 a pound, but the well-loved crustaceans did not arrive in time for Thanksgiving. Fortunately, that was not the case this year. A price was agreed upon, $3.00 a pound and crabbers hit the high seas; these tasty creatures are now showing up in grocery stores at prices that range from $5.99-$8.99 a pound and in restaurants with a wide range of dishes and price points. \u003c/p>\n\u003cfigure id=\"attachment_51739\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/crab800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/crab800.jpg\" alt=\"This season, fishmongers are reporting that most Dungeness crabs average 1.5-2.3 pounds each. Photo Credit Martin Reed\" title=\"This season, fishmongers are reporting that most Dungeness crabs average 1.5-2.3 pounds each. Photo Credit Martin Reed\" width=\"560\" class=\"size-full wp-image-51739\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This season, fishmongers are reporting that most Dungeness crabs average 1.5-2.3 pounds each. Photo Credit Martin Reed\u003c/figcaption>\u003c/figure>\n\u003cp>Rocky Burns used to skipper the fishing vessel AL-W for the Dungeness season and now works at the online sustainable seafood company \u003ca href=\"https://www.ilovebluesea.com\">i love blue sea\u003c/a>. He explained that the Dungeness crab fishery is sustainable due to three main components, or the 3 S’s as he calls them: Sex, Size, Season. “We throw back all females, and any males under 6 1/4 inches wide so they can reproduce,” he said. “As well, Dungeness shed their shells, or molt, at different times of the year, and which makes them delicate and susceptible to injury, so we don’t fish them during molting season.” \u003c/p>\n\u003cfigure id=\"attachment_51737\" class=\"wp-caption alignnone\" style=\"max-width: 560px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Al-W-800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Al-W-800.jpg\" alt=\"The AL-W returns to Pier 45 to offload Dungeness crab. Photo Credit: Martin Reed.\" title=\"The AL-W returns to Pier 45 to offload Dungeness crab. Photo Credit: Martin Reed.\" width=\"560\" class=\"size-full wp-image-51737\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The AL-W returns to Pier 45 to offload Dungeness crab. Photo Credit: Martin Reed.\u003c/figcaption>\u003c/figure>\n\u003cp>Rocky explained that another element that makes them sustainable is they are caught with baited traps. These are designed to let smaller crabs and bycatch escape unharmed. Bycatch are other creatures that make their way into the traps that are not the intended catch. \u003c/p>\n\u003cp>So you can feel good about that Crab Louie that you are enjoying; fishermen are getting a fair price and while they are expecting a light season catch-wise, the crabs are coming in large and healthy right now. Yet there is danger lurking on the horizon for these delicious creatures. While the crabs are caught between 3-40 miles offshore, they spend a great deal of their lives in estuaries. Juvenile Dungeness crabs lose their shells as they grow, this process of molting helps them to grow new, larger shells. During these periods, they head into the San Francisco Bay for protection. They hide out in the eel grass and eat fish, mollusks, and other crustaceans before heading out to the deep waters. At times they even seek protection in clamshells. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So the threat to them does not necessarily lie in the fishing of them, but rather the health of our estuaries, which means restoring habitat along the shore and keeping the bay clean. According to the non-profit \u003ca href=\"https://www.savesfbay.org/\">Save the Bay\u003c/a> we can help the health of the bay through every day activities like not using plastic bags, (they claim to be first at getting a plastic bag ban passed), and make sure your garbage--cigarette butts and Styrofoam containers don’t blow into storm drains. In addition, what you put on your lawn and garden impacts the bay. Natural filters such as wetlands and marshes have been paved over in most cities. As a result, pollution--such as pesticides from lawns and gas leaks on roads gets washed straight into the bay. A great source for learning more about how to reduce ocean pollution by making your lawn and garden runoff less toxic can be found at \u003ca href=\"http://www.surfrider.org/programs/entry/ocean-friendly-gardens\">Surfrider Foundation’s Guide to Ocean Friendly Gardening\u003c/a>.\u003c/p>\n\u003cp>Another fear is increasing ocean acidification due to carbon emissions. Dr. Tessa Hill of UC Davis stated in an email, “Ocean acidification threatens the success of many organisms with shells, such as mussels, clams and oysters. Those animals provide habitat for many other organisms, so there will be a cascade of impacts through estuaries and the ocean. Estuaries are susceptible to both ocean acidification and climate change, which means they may experience changes in temperature, pH, and salinity in the future.” So this means that reducing our carbon emissions are critical when it comes to preserving Dungeness crabs. \u003c/p>\n\u003cp>So let’s protect our estuaries and in the meantime, enjoy the season’s bounty. Here are some places to find Dungeness: \u003c/p>\n\u003cp>\u003cstrong>SAN FRANCISCO\u003c/strong>\u003cbr>\n\u003cstrong>Retail:\u003c/strong> \u003ca href=\"http://www.wholefoodsmarket.com/stores/franklin\">Whole Foods Market/ Franklin & California Streets\u003c/a> are selling Dungeness crab for $7.99, and they crack and clean them.\u003c/p>\n\u003cp>\u003cstrong>Restaurant:\u003c/strong> \u003ca href=\"http://www.prospectsf.com\">Prospect Restaurant\u003c/a> is serving calamari stuffed with fresh Dungeness crab with ginger and shitake mushroom with spicy roasted kabocha squash, shishito pepper and mandarin relish. $15.00\u003c/p>\n\u003cp>\u003ca href=\"http://www.7x7.com/eat-drink/its-crab-season-heres-where-get-your-dungeness#/0\">List of Crab-Friendly San Francisco restaurants from 7x7\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>EAST BAY\u003c/strong>\u003cbr>\n\u003cstrong>Retail:\u003c/strong> At \u003ca href=\"http://rockridgemarkethall.com\">Rockridge Market Hall\u003c/a> fishmongers at Hapuku Fish Shop Dungeness crab. Buy them live or cooked, cracked or cleaned. $8.99 a pound.\u003c/p>\n\u003cp>\u003cstrong>Restaurant:\u003c/strong> \u003ca href=\"http://www.comalberkeley.com\">Comal Berkeley\u003c/a> is making Chilpachole de Jaiba, a spicy Dungeness crab soup with lentils. It’s part of a five-course meal at $45.00 per person. (The Chilpachole de Jaiba is a $3.00 add on.) \u003c/p>\n\u003cp>\u003cstrong>NORTH BAY\u003c/strong>\u003cbr>\n\u003cstrong>Retail:\u003c/strong> \u003ca href=\"http://twoxsea.com\">TwoXSea\u003c/a> is the seafood retail store located inside Fish Restaurant in Sausalito. They are selling Dungeness for $6.99 cooked, $7.99 cracked and cleaned. \u003c/p>\n\u003cp>\u003cstrong>Restaurant:\u003c/strong> \u003ca href=\"http://www.restaurantpicco.com/\">Picco Restaurant\u003c/a> in Larkspur is making filet mignon with Dungeness crab, crispy potatoes and a crab butter sauce made with crab roe. $56.95. As well, they are serving hand rolled tagliatelle pasta with crab, scallions, chilies tossed in a sauce made of crab shells. $23.95 \u003c/p>\n\u003cp>\u003cstrong>SOUTH BAY\u003c/strong>\u003cbr>\n\u003cstrong>Retail:\u003c/strong> \u003ca href=\"http://www.99ranch.com\">99 Ranch Market\u003c/a> in Mountain View is selling live Dungeness for $5.99 a pound. \u003c/p>\n\u003cp>\u003cstrong>Restaurant:\u003c/strong> \u003ca href=\"http://www.yelp.com/biz/hong-kong-restaurant-palo-alto\">Hong Kong Restaurant\u003c/a> in Palo Alto (650) 251-9062 is serving Salt & Pepper crab for $24.00. \u003c/p>\n\u003cp>\u003cstrong>PENINSULA\u003c/strong>\u003cbr>\n\u003cstrong>Retail:\u003c/strong> \u003ca href=\"http://princetonseafood.com/\">Princeton Seafood Company\u003c/a> near Half Moon Bay is buying them right there at the harbor and selling them for $5.99 live and $6.50 cooked and cleaned. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Restaurant:\u003c/strong> \u003ca href=\"http://www.hmbbrewingco.com/\">Half Moon Bay Brewing Company\u003c/a> is serving whole Dungeness crabs with drawn butter and garlic bread ($24.00) as well as a Dungeness Crab Roll with spicy remoulade sauce and a choice of fries or cole slaw ($18.50) And for another winter tradition, you can watch Mavericks Surf Contest from their dining room or patio. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Thanksgiving Feast For Your Eyes",
"title": "A Thanksgiving Feast For Your Eyes",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7127.jpg\">\u003cimg class=\"aligncenter size-full wp-image-51870\" title=\"heritage turkey\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7127.jpg\" alt=\"heritage turkey\" width=\"1000\" height=\"740\">\u003c/a>\u003c/p>\n\u003cp>I admit it, I'm one of those people that loves taking photos of their food as much as they love eating it. Sometimes this will bring a sigh of impatience from my husband as he waits for me to snap the perfect shot of our dinner before we can dig in. But I can't help it; it's a compulsion of mine as an \u003ca href=\"http://www.flickr.com/photos/plattyjo/sets/72157628806062875/\" target=\"_blank\" rel=\"noopener\">amateur food pornographer\u003c/a> to take pictures of my meals. (I take comfort in the fact \u003ca href=\"https://www.google.com/webhp?sourceid=chrome-instant&ion=1&ie=UTF-8#hl=en&tbo=d&pws=0&sclient=psy-ab&q=food+pornography&oq=food+pornography&gs_l=serp.12...0.0.0.20677.0.0.0.0.0.0.0.0..0.0.les%3B..0.0...1c.FQ14gRUitgc&pbx=1&bav=on.2,or.r_gc.r_pw.r_cp.r_qf.&fp=ff999713c9217bd7&bpcl=38897761&ion=1&biw=1097&bih=729\" target=\"_blank\" rel=\"noopener\">that other folks\u003c/a> share my \u003cdel datetime=\"2012-11-24T04:13:45+00:00\">affliction\u003c/del> hobby.)\u003c/p>\n\u003cp>This past Thanksgiving, we joined four friends in San Francisco for a wonderful potluck dinner. Here's a collection of images from our sumptuous holiday feast.\u003c/p>\n\u003cp>The centerpiece of our celebration was a \u003ca href=\"http://www.marysturkeys.com/turkeyheritage.html\" target=\"_blank\" rel=\"noopener\">free-range, heritage turkey from Mary's\u003c/a>. Our hosts, Trevor and Camille, kept the prep simple and marinated it overnight with olive oil and herbs. We arrived just as they were about to carve up the bird to serve the tender breast meat first; the dark meat went back into the oven to finish cooking.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7146.jpg\">\u003cimg class=\"alignright size-full wp-image-51876\" title=\"heritage turkey breast close-up\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7146.jpg\" alt=\"heritage turkey breast close-up\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[gallery include=\"51871,51874,51882\"]\u003c/p>\n\u003cp>My husband Shawn made two loaves of tasty no-knead bread -- based on \u003ca href=\"http://www.nytimes.com/2006/11/08/dining/081mrex.html\" target=\"_blank\" rel=\"noopener\">Jim Lahey's recipe\u003c/a> -- flavored with flecks of aged Gouda cheese and scallions.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7126.jpg\">\u003cimg class=\"aligncenter size-full wp-image-51869\" title=\"homemade no-knead bread\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7126.jpg\" alt=\"homemade no-knead bread\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>I dug up one of Nigella Lawson's recipes from the New York Times archives for the appetizer: a colorful, seasonal \u003ca href=\"http://www.nytimes.com/recipes/5247/Beet-And-Ginger-Soup.html\" target=\"_blank\" rel=\"noopener\">beet-and-ginger soup\u003c/a>. (I made it with roasted beets and sweet potatoes.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7136.jpg\">\u003cimg class=\"aligncenter size-full wp-image-51872\" title=\"beet and ginger soup\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7136.jpg\" alt=\"beet and ginger soup\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>I also sauteed kale with garlic, red pepper flakes and lemon juice as a side dish.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7145.jpg\">\u003cimg class=\"aligncenter size-full wp-image-51875\" title=\"kale\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7145.jpg\" alt=\"kale\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>Our friends Yuko and Marc made a wide array of accompaniments: a big bowl of roasted radishes; Brussels sprouts with bacon, baked polenta with Parmigiano-Reggiano; and mashed potatoes with scallions, butter and more cheese. Camille also went the extra mile in the kitchen and prepared cranberry sauce from scratch; Trevor joked she should have molded it into a cylinder and added indentations so that it looked like it came out of a can, just like \"Mom used to 'make'\". The final touch was a rich homemade turkey giblet gravy.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7159.jpg\">\u003cimg class=\"aligncenter size-full wp-image-51880\" title=\"brussels sprouts\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7159.jpg\" alt=\"\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>[gallery include=\"51873,51879,51877\"]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7150.jpg\">\u003cimg class=\"aligncenter size-full wp-image-51878\" title=\"radishes\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7150.jpg\" alt=\"\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7170.jpg\">\u003cimg class=\"aligncenter size-full wp-image-51881\" title=\"full plate\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7170.jpg\" alt=\"\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For dessert, we ate a pumpkin-persimmon pie with fresh whipped cream that Camille had baked earlier that day. I completely forgot to take a photo of it as I was too distracted by its airy texture and sweetness. I suppose that's proof -- albeit invisible -- of how delicious it was!\u003c/p>\n\n",
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"description": "I admit it, I’m one of those people that loves taking photos of their food as much as they love eating it. This past Thanksgiving, we joined four friends in San Francisco for a wonderful potluck dinner. Here's a collection of images from our sumptuous holiday feast. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7127.jpg\">\u003cimg class=\"aligncenter size-full wp-image-51870\" title=\"heritage turkey\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7127.jpg\" alt=\"heritage turkey\" width=\"1000\" height=\"740\">\u003c/a>\u003c/p>\n\u003cp>I admit it, I'm one of those people that loves taking photos of their food as much as they love eating it. Sometimes this will bring a sigh of impatience from my husband as he waits for me to snap the perfect shot of our dinner before we can dig in. But I can't help it; it's a compulsion of mine as an \u003ca href=\"http://www.flickr.com/photos/plattyjo/sets/72157628806062875/\" target=\"_blank\" rel=\"noopener\">amateur food pornographer\u003c/a> to take pictures of my meals. (I take comfort in the fact \u003ca href=\"https://www.google.com/webhp?sourceid=chrome-instant&ion=1&ie=UTF-8#hl=en&tbo=d&pws=0&sclient=psy-ab&q=food+pornography&oq=food+pornography&gs_l=serp.12...0.0.0.20677.0.0.0.0.0.0.0.0..0.0.les%3B..0.0...1c.FQ14gRUitgc&pbx=1&bav=on.2,or.r_gc.r_pw.r_cp.r_qf.&fp=ff999713c9217bd7&bpcl=38897761&ion=1&biw=1097&bih=729\" target=\"_blank\" rel=\"noopener\">that other folks\u003c/a> share my \u003cdel datetime=\"2012-11-24T04:13:45+00:00\">affliction\u003c/del> hobby.)\u003c/p>\n\u003cp>This past Thanksgiving, we joined four friends in San Francisco for a wonderful potluck dinner. Here's a collection of images from our sumptuous holiday feast.\u003c/p>\n\u003cp>The centerpiece of our celebration was a \u003ca href=\"http://www.marysturkeys.com/turkeyheritage.html\" target=\"_blank\" rel=\"noopener\">free-range, heritage turkey from Mary's\u003c/a>. Our hosts, Trevor and Camille, kept the prep simple and marinated it overnight with olive oil and herbs. We arrived just as they were about to carve up the bird to serve the tender breast meat first; the dark meat went back into the oven to finish cooking.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7146.jpg\">\u003cimg class=\"alignright size-full wp-image-51876\" title=\"heritage turkey breast close-up\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7146.jpg\" alt=\"heritage turkey breast close-up\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>My husband Shawn made two loaves of tasty no-knead bread -- based on \u003ca href=\"http://www.nytimes.com/2006/11/08/dining/081mrex.html\" target=\"_blank\" rel=\"noopener\">Jim Lahey's recipe\u003c/a> -- flavored with flecks of aged Gouda cheese and scallions.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7126.jpg\">\u003cimg class=\"aligncenter size-full wp-image-51869\" title=\"homemade no-knead bread\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7126.jpg\" alt=\"homemade no-knead bread\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>I dug up one of Nigella Lawson's recipes from the New York Times archives for the appetizer: a colorful, seasonal \u003ca href=\"http://www.nytimes.com/recipes/5247/Beet-And-Ginger-Soup.html\" target=\"_blank\" rel=\"noopener\">beet-and-ginger soup\u003c/a>. (I made it with roasted beets and sweet potatoes.)\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7136.jpg\">\u003cimg class=\"aligncenter size-full wp-image-51872\" title=\"beet and ginger soup\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7136.jpg\" alt=\"beet and ginger soup\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>I also sauteed kale with garlic, red pepper flakes and lemon juice as a side dish.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7145.jpg\">\u003cimg class=\"aligncenter size-full wp-image-51875\" title=\"kale\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7145.jpg\" alt=\"kale\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>Our friends Yuko and Marc made a wide array of accompaniments: a big bowl of roasted radishes; Brussels sprouts with bacon, baked polenta with Parmigiano-Reggiano; and mashed potatoes with scallions, butter and more cheese. Camille also went the extra mile in the kitchen and prepared cranberry sauce from scratch; Trevor joked she should have molded it into a cylinder and added indentations so that it looked like it came out of a can, just like \"Mom used to 'make'\". The final touch was a rich homemade turkey giblet gravy.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7159.jpg\">\u003cimg class=\"aligncenter size-full wp-image-51880\" title=\"brussels sprouts\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7159.jpg\" alt=\"\" width=\"1000\" height=\"561\">\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://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7150.jpg\">\u003cimg class=\"aligncenter size-full wp-image-51878\" title=\"radishes\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7150.jpg\" alt=\"\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7170.jpg\">\u003cimg class=\"aligncenter size-full wp-image-51881\" title=\"full plate\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/IMG_7170.jpg\" alt=\"\" width=\"1000\" height=\"561\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>For dessert, we ate a pumpkin-persimmon pie with fresh whipped cream that Camille had baked earlier that day. I completely forgot to take a photo of it as I was too distracted by its airy texture and sweetness. I suppose that's proof -- albeit invisible -- of how delicious it was!\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_51429\" class=\"wp-caption alignleft\" style=\"max-width: 248px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/SFFoodBank20121115.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/SFFoodBank20121115.jpg\" alt=\"San Francisco Food Bank. Photo: Justin Sullivan/Getty Images\" title=\"San Francisco Food Bank. Photo: Justin Sullivan/Getty Images\" width=\"248\" height=\"140\" class=\"size-full wp-image-51429\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A worker passes a nearly empty shelf at the San Francisco Food Bank in November, 2009, a time when food banks saw increased demand due to the recession. Justin Sullivan/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Thanksgiving is just around the corner -- but some local food banks are reporting a lack of donations. KQED's \u003ca href=\"http://www.kqed.org/radio/programs/forum/index.jsp\">Forum\u003c/a> talks with local food banks about food shortages and what people can do to help.\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201211161030\">Original Broadcast:\u003c/a> Fri, Nov 16, 2012 -- 10:30 AM\u003cbr>\n\u003cstrong>Listen to the radio program:\u003c/strong>\u003cbr>\n [audio src=\"http://www.kqed.org/.stream/anon/radio/forum/2012/11/20121116bbforum.mp3\"] \u003cbr clear=\"all\">\u003c/p>\n\u003cul>\nHost: Dave Iverson\u003cbr>\nGuests:\n\u003cli>Barry Stenger, interim executive director of the St. Anthony Foundation\u003c/li>\n\u003cli>John Healey, president and CEO of California Emergency Foodlink\u003c/li>\n\u003cli>Kelly Siefkin, communications director for the Sacramento Food Bank and Family Services\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.feedingamericanortherncalifornia.org/\">List of Northern California food banks\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.foodlink.org/\">California Emergency Foodlink\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.sacramentofoodbank.org/\">Sacramento Food Bank\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.stanthonysf.org/\">St. Anthony's of San Francisco\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003cbr clear=\"all\">\u003c/p>\n\u003cul>\nHost: Dave Iverson\u003cbr>\nGuests:\n\u003cli>Barry Stenger, interim executive director of the St. Anthony Foundation\u003c/li>\n\u003cli>John Healey, president and CEO of California Emergency Foodlink\u003c/li>\n\u003cli>Kelly Siefkin, communications director for the Sacramento Food Bank and Family Services\u003c/li>\n\u003c/ul>\n\u003cul>\n\u003cstrong>More info:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.feedingamericanortherncalifornia.org/\">List of Northern California food banks\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.foodlink.org/\">California Emergency Foodlink\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.sacramentofoodbank.org/\">Sacramento Food Bank\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.stanthonysf.org/\">St. Anthony's of San Francisco\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Q&A with Mission Restaurateur Yaron Milgrom",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/560_BAB_Yaron.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/560_BAB_Yaron.jpg\" alt=\"Yaron Milgrom. Photo credit: Timmy Malloy\" title=\"Yaron Milgrom. Photo credit: Timmy Malloy\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-50817\">\u003c/a>\u003cbr>\n\u003cem>Yaron Milgrom. Photo credit: Timmy Malloy, sous chef at Local's Corner\u003c/em>\u003c/p>\n\u003cp>Mission District resident Yaron Milgrom didn’t plan on becoming a restaurant owner five years ago when he moved to San Francisco with his wife Miriam, who was training to be a doctor at San Francisco General Hospital. Milgrom owns \u003ca href=\"http://www.localscornersf.com/\">Local’s Corner\u003c/a> and \u003ca href=\"http://www.localmissioneatery.com/\">Local: Mission Eatery\u003c/a> and is at work on a third Mission food business. He had studied Medieval Jewish Mysticism at NYU. While he's maybe not the most likely candidate to build two successful restaurants, Milgrom has succeeded so far. He was drawn to the idea of creating community and feeding others, hence the use of work local for both businesses. Bay Area Bites caught up with Milgrom to find out what it’s like to start two food eateries from scratch and what his plans are for the future.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How has the Mission changed and what role do you see your restaurants playing in those changes, if any?\u003c/strong>\u003cbr>\n\u003cstrong>Milgrom:\u003c/strong> I moved to the neighborhood five years ago and pretty much the week we moved here, Dynamo Donuts opened. That marks the beginning of a certain reconsideration of the neighborhood and a real possibility for a broader diversity and different culinary opportunity in the neighborhood. We came here to be near SF General, where my wife was training. We fell in love with the neighborhood and thought it really needed options that were locally sourced, well prepared and from scratch. \u003c/p>\n\u003cp>My family and I really loved 24th street, because it’s tree lined and colorful and interesting but later in the day, there wasn’t necessarily a great feeling of safety. So we came up with the idea to make the street more safe and welcoming as a goal, and to be a street presence. Now, our restaurants are open five days a week and we have customers eating dinner ‘til eleven at night.\u003c/p>\n\u003cp>The changes here in the last five years include \u003ca href=\"http://www.dynamodonut.com/\">Dynamo Donuts\u003c/a>, \u003ca href=\"http://www.humphryslocombe.com/Home.html\">Humphry Slocombe\u003c/a>, us, \u003ca href=\"http://heirloom-sf.com/\">Heirloom\u003c/a>, \u003ca href=\"http://www.flourandwater.com/\">flour + water\u003c/a>, \u003ca href=\"http://www.pigandpiesf.com/\">Pig and Pie\u003c/a> and newly opened retail and gallery spaces. All of those are transitions for the neighborhood; we’re hoping for crossover appeal, and not only from a class and race standpoint. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you have any mentors?\u003c/strong>\u003cbr>\n\u003cstrong>Milgrom:\u003c/strong> When I was a graduate student I interned with \u003ca href=\"http://www.willpowder.net/goldfarb.html\">Will Goldfarb\u003c/a> once a week. He has expert knowledge of pastry and culinary methods and knew the temperature of sugar just by looking at it. Now I really appreciate the discipline of cooks. All of our cooks tie garbage bags well, sweep well, dice well… so you see a real sense of caring and a craft.\u003c/p>\n\u003cp>Local: Mission Eatery Executive Chef \u003ca href=\"http://www.localmissioneatery.com/about-us/founders\">Jake Des Voignes\u003c/a> is a mentor and helped me understand how the kitchen works. I’m really appreciative of him, as well as \u003ca href=\"http://missionlocal.org/2010/03/flour-water-ingredients-for-business-success-in-the-mission/\">David Steele\u003c/a>, \u003ca href=\"http://www.flourandwater.com/about/\">David White\u003c/a> – and more of the folks from flour + water, and Sebo helped me. \u003ca href=\"http://starchefs.com/chefs/rising_stars/2007/sf/html/bio_l_jossel_.shtml\">Laurence Jossel\u003c/a>, too. Early on I talked to people and got little tidbits of information, which can be really encouraging.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the best and worst things about being a restaurateur?\u003c/strong>\u003cbr>\n\u003cstrong>Milgrom:\u003c/strong> I really love what I do and that I have 27 employees between the two restaurants. What we do well supports 27 people and makes their lives possible. Between the two restaurants, we spend tens of thousands of dollars on food and wine and literally know the people who produce our food, wine, cheese, and olive oil... We’ve visited them and they visit us. To have relatively small restaurants and have a big impact is great. I love being around delicious food and being able to taste and give feedback on it each day. I walk between the two spots and see neighbors -- we meet at the park, we go to each others homes. I love that my kids have this sense of family with staff and it’s special.\u003c/p>\n\u003cp>I’m very lucky, because I bring my son to school and pick him up every day. I eat dinner with my family and work till one or two every night. I’ve been able to grow the business and still be with them. I don’t think anyone could be luckier than that. \u003c/p>\n\u003cp>The worst aspects are it’s a tremendous amount of pressure and anxiety. Ultimately the buck does stop at the top. Making sure the business continues to operate is on me. All the tens of thousands of dollars we spend and paying those 27 people -- they need to be paid on time. There’s pressure to deliver to our employees and our vendors, and they put a lot of trust in us. Then I have friends and family who helped get this started, so I really want to make good on the promises I made to them. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you have any favorite Bay Area food spots?\u003c/strong>\u003cbr>\n\u003cstrong>Milgrom:\u003c/strong> As a family we do mostly eat at home -- we don’t eat at our own restaurants except for Sunday brunch. We eat at \u003ca href=\"http://www.yelp.com/biz/el-metate-san-francisco\">El Metate\u003c/a> and \u003ca href=\"http://www.bartartine.com/\">Bar Tartine\u003c/a>. Bar Tartine is so interesting.\u003cbr>\nI like \u003ca href=\"http://www.sebosf.com/site/home.html\">Sebo\u003c/a> and \u003ca href=\"http://ichisushi.com/\">Ichi\u003c/a> for sushi.\u003cbr>\nI go to \u003ca href=\"http://www.flourandwater.com/\">flour + water\u003c/a> and \u003ca href=\"http://www.salumeriasf.com/\">Salumeria\u003c/a> during the day.\u003cbr>\n\u003ca href=\"http://www.ippukuberkeley.com/home\">Ippuku\u003c/a> in Berkeley is just phenomenal.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Local: Mission Eatery has a selection of cookbooks. Does your training as a scholar have anything to do with the library?\u003c/strong>\u003cbr>\n\u003cstrong>Milgrom:\u003c/strong> For me, it’s about being open about your influences. There’s so much of an emphasis on culinary innovation as if it stands on its own. It’s not that there’s nothing new under the sun. It’s really important to me as a scholar and an eater to recognize that ideas have sources. Our culinary tradition is European-based around ingredients and method-based.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you think the U.S. is in terms of appreciation for other cultures food-wise? \u003c/strong>\u003cbr>\n\u003cstrong>Milgrom:\u003c/strong> I have very little idea what it looks like between New York and San Francisco. In San Francisco, we have a diversity of food opportunities. You have the Eastern European food which is really taking hold and wines from there as well. \u003c/p>\n\u003cp>For authenticity, the Thai food that people are eating has been modified for an American palate. There are regional foods: Thai, Chinese, Italian.... But now we have more of a sense that there is more to, say Italian food: there’s Tuscan food, and there’s Roman food. That is a deep level of appreciation. It’s not just having Thai, Italian or Chinese restaurant; it’s enjoying the heritage. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you have any foods that you enjoy and are a guilty pleasure?\u003c/strong>\u003cbr>\n\u003cstrong>Milgrom:\u003c/strong> In our house we really don’t eat processed or mass produced food. Part of being a parent and creating businesses is to not have or sell packaged goods.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>We certainly eat ice cream. I don’t know how many days of a week I eat pastries from \u003ca href=\"http://www.kneadpatisserie.com/\">Knead Patisserie\u003c/a>. Right now their Linzer cookie is a favorite. \u003c/p>\n\n",
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"excerpt": "Mary Ladd interviews Yaron Milgrom, who employs 27 people at two Mission District eateries and strongly believes in food made from scratch that is locally sourced. Milgrom explains what community means and what it's like to live and work in the ever-changing Mission.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/560_BAB_Yaron.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/560_BAB_Yaron.jpg\" alt=\"Yaron Milgrom. Photo credit: Timmy Malloy\" title=\"Yaron Milgrom. Photo credit: Timmy Malloy\" width=\"560\" height=\"418\" class=\"alignnone size-full wp-image-50817\">\u003c/a>\u003cbr>\n\u003cem>Yaron Milgrom. Photo credit: Timmy Malloy, sous chef at Local's Corner\u003c/em>\u003c/p>\n\u003cp>Mission District resident Yaron Milgrom didn’t plan on becoming a restaurant owner five years ago when he moved to San Francisco with his wife Miriam, who was training to be a doctor at San Francisco General Hospital. Milgrom owns \u003ca href=\"http://www.localscornersf.com/\">Local’s Corner\u003c/a> and \u003ca href=\"http://www.localmissioneatery.com/\">Local: Mission Eatery\u003c/a> and is at work on a third Mission food business. He had studied Medieval Jewish Mysticism at NYU. While he's maybe not the most likely candidate to build two successful restaurants, Milgrom has succeeded so far. He was drawn to the idea of creating community and feeding others, hence the use of work local for both businesses. Bay Area Bites caught up with Milgrom to find out what it’s like to start two food eateries from scratch and what his plans are for the future.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How has the Mission changed and what role do you see your restaurants playing in those changes, if any?\u003c/strong>\u003cbr>\n\u003cstrong>Milgrom:\u003c/strong> I moved to the neighborhood five years ago and pretty much the week we moved here, Dynamo Donuts opened. That marks the beginning of a certain reconsideration of the neighborhood and a real possibility for a broader diversity and different culinary opportunity in the neighborhood. We came here to be near SF General, where my wife was training. We fell in love with the neighborhood and thought it really needed options that were locally sourced, well prepared and from scratch. \u003c/p>\n\u003cp>My family and I really loved 24th street, because it’s tree lined and colorful and interesting but later in the day, there wasn’t necessarily a great feeling of safety. So we came up with the idea to make the street more safe and welcoming as a goal, and to be a street presence. Now, our restaurants are open five days a week and we have customers eating dinner ‘til eleven at night.\u003c/p>\n\u003cp>The changes here in the last five years include \u003ca href=\"http://www.dynamodonut.com/\">Dynamo Donuts\u003c/a>, \u003ca href=\"http://www.humphryslocombe.com/Home.html\">Humphry Slocombe\u003c/a>, us, \u003ca href=\"http://heirloom-sf.com/\">Heirloom\u003c/a>, \u003ca href=\"http://www.flourandwater.com/\">flour + water\u003c/a>, \u003ca href=\"http://www.pigandpiesf.com/\">Pig and Pie\u003c/a> and newly opened retail and gallery spaces. All of those are transitions for the neighborhood; we’re hoping for crossover appeal, and not only from a class and race standpoint. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you have any mentors?\u003c/strong>\u003cbr>\n\u003cstrong>Milgrom:\u003c/strong> When I was a graduate student I interned with \u003ca href=\"http://www.willpowder.net/goldfarb.html\">Will Goldfarb\u003c/a> once a week. He has expert knowledge of pastry and culinary methods and knew the temperature of sugar just by looking at it. Now I really appreciate the discipline of cooks. All of our cooks tie garbage bags well, sweep well, dice well… so you see a real sense of caring and a craft.\u003c/p>\n\u003cp>Local: Mission Eatery Executive Chef \u003ca href=\"http://www.localmissioneatery.com/about-us/founders\">Jake Des Voignes\u003c/a> is a mentor and helped me understand how the kitchen works. I’m really appreciative of him, as well as \u003ca href=\"http://missionlocal.org/2010/03/flour-water-ingredients-for-business-success-in-the-mission/\">David Steele\u003c/a>, \u003ca href=\"http://www.flourandwater.com/about/\">David White\u003c/a> – and more of the folks from flour + water, and Sebo helped me. \u003ca href=\"http://starchefs.com/chefs/rising_stars/2007/sf/html/bio_l_jossel_.shtml\">Laurence Jossel\u003c/a>, too. Early on I talked to people and got little tidbits of information, which can be really encouraging.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the best and worst things about being a restaurateur?\u003c/strong>\u003cbr>\n\u003cstrong>Milgrom:\u003c/strong> I really love what I do and that I have 27 employees between the two restaurants. What we do well supports 27 people and makes their lives possible. Between the two restaurants, we spend tens of thousands of dollars on food and wine and literally know the people who produce our food, wine, cheese, and olive oil... We’ve visited them and they visit us. To have relatively small restaurants and have a big impact is great. I love being around delicious food and being able to taste and give feedback on it each day. I walk between the two spots and see neighbors -- we meet at the park, we go to each others homes. I love that my kids have this sense of family with staff and it’s special.\u003c/p>\n\u003cp>I’m very lucky, because I bring my son to school and pick him up every day. I eat dinner with my family and work till one or two every night. I’ve been able to grow the business and still be with them. I don’t think anyone could be luckier than that. \u003c/p>\n\u003cp>The worst aspects are it’s a tremendous amount of pressure and anxiety. Ultimately the buck does stop at the top. Making sure the business continues to operate is on me. All the tens of thousands of dollars we spend and paying those 27 people -- they need to be paid on time. There’s pressure to deliver to our employees and our vendors, and they put a lot of trust in us. Then I have friends and family who helped get this started, so I really want to make good on the promises I made to them. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you have any favorite Bay Area food spots?\u003c/strong>\u003cbr>\n\u003cstrong>Milgrom:\u003c/strong> As a family we do mostly eat at home -- we don’t eat at our own restaurants except for Sunday brunch. We eat at \u003ca href=\"http://www.yelp.com/biz/el-metate-san-francisco\">El Metate\u003c/a> and \u003ca href=\"http://www.bartartine.com/\">Bar Tartine\u003c/a>. Bar Tartine is so interesting.\u003cbr>\nI like \u003ca href=\"http://www.sebosf.com/site/home.html\">Sebo\u003c/a> and \u003ca href=\"http://ichisushi.com/\">Ichi\u003c/a> for sushi.\u003cbr>\nI go to \u003ca href=\"http://www.flourandwater.com/\">flour + water\u003c/a> and \u003ca href=\"http://www.salumeriasf.com/\">Salumeria\u003c/a> during the day.\u003cbr>\n\u003ca href=\"http://www.ippukuberkeley.com/home\">Ippuku\u003c/a> in Berkeley is just phenomenal.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Local: Mission Eatery has a selection of cookbooks. Does your training as a scholar have anything to do with the library?\u003c/strong>\u003cbr>\n\u003cstrong>Milgrom:\u003c/strong> For me, it’s about being open about your influences. There’s so much of an emphasis on culinary innovation as if it stands on its own. It’s not that there’s nothing new under the sun. It’s really important to me as a scholar and an eater to recognize that ideas have sources. Our culinary tradition is European-based around ingredients and method-based.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Where do you think the U.S. is in terms of appreciation for other cultures food-wise? \u003c/strong>\u003cbr>\n\u003cstrong>Milgrom:\u003c/strong> I have very little idea what it looks like between New York and San Francisco. In San Francisco, we have a diversity of food opportunities. You have the Eastern European food which is really taking hold and wines from there as well. \u003c/p>\n\u003cp>For authenticity, the Thai food that people are eating has been modified for an American palate. There are regional foods: Thai, Chinese, Italian.... But now we have more of a sense that there is more to, say Italian food: there’s Tuscan food, and there’s Roman food. That is a deep level of appreciation. It’s not just having Thai, Italian or Chinese restaurant; it’s enjoying the heritage. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you have any foods that you enjoy and are a guilty pleasure?\u003c/strong>\u003cbr>\n\u003cstrong>Milgrom:\u003c/strong> In our house we really don’t eat processed or mass produced food. Part of being a parent and creating businesses is to not have or sell packaged goods.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Photos of San Francisco's Day of the Dead Procession and Festival of Altars",
"title": "Photos of San Francisco's Day of the Dead Procession and Festival of Altars",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>San Francisco celebrated Dia de los Muertos, or Day of the Dead, on Friday November 2 in the Mission. This traditional Mexican / Mexican-American holiday honors ancestors and loved ones who are no longer with us, and helps us take a moment to acknowledge and reflect on the importance of those people. The festivities took place in two parts: The Festival of Altars at Garfield Park, where artists created beautiful and heartfelt altars. Separately, a candlelight procession was led from 22nd Street and Bryant, wound its way through the streets of the Mission, and included Aztec dancers, musicians, community leaders and activists. The images following show the beauty of community, the commemoration of lives, and the rich cultural tradition that the Mission District has held for decades.\u003c/p>\n\u003cp>All Photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/naomifiss/\">\u003cstrong>Naomi Fiss\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>ALTARS\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.AltarHERO-9948.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.AltarHERO-9948.jpg\" alt=\"Day of the Dead: Mission Stop the Violence. Photo: Naomi Fiss\" title=\"Day of the Dead: Mission Stop the Violence. Photo: Naomi Fiss\" width=\"523\" class=\"alignnone size-full wp-image-50828\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9586.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9586-125x125.jpg\" alt=\"Day of the Dead: Ghost Bike. Photo: Naomi Fiss\" title=\"Day of the Dead: Ghost Bike. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50829\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9663.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9663-125x125.jpg\" alt=\"Day of the Dead: The journey begins...Photo: Naomi Fiss\" title=\"Day of the Dead: The journey begins...Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50830\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9684.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9684-125x125.jpg\" alt=\"Day of the Dead altar. Photo: Naomi Fiss\" title=\"Day of the Dead altar. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50831\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9686.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9686-125x125.jpg\" alt=\"Day of the Dead altar. Photo: Naomi Fiss\" title=\"Day of the Dead altar. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50833\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9688.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9688-125x125.jpg\" alt=\"Day of the Dead altar. Photo: Naomi Fiss\" title=\"Day of the Dead altar. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50835\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9941.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9941-125x125.jpg\" alt=\"Day of the Dead altar. Photo: Naomi Fiss\" title=\"Day of the Dead altar. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50836\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9952.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9952-125x125.jpg\" alt=\"Day of the Dead altar. Photo: Naomi Fiss\" title=\"Day of the Dead altar. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50838\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9957.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9957-125x125.jpg\" alt=\"Day of the Dead altar - musical tribute. Photo: Naomi Fiss\" title=\"Day of the Dead altar - musical tribute. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50840\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>CANDLELIGHT VIGIL\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDeadHERO-9902.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDeadHERO-9902.jpg\" alt=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" title=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" width=\"523\" class=\"alignnone size-full wp-image-50860\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9740.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9740-125x125.jpg\" alt=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" title=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50861\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9750.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9750-125x125.jpg\" alt=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" title=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50862\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9756.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9756-125x125.jpg\" alt=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" title=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50863\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9764.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9764-125x125.jpg\" alt=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" title=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50864\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9766.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9766-125x125.jpg\" alt=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" title=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50865\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9843.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9843-125x125.jpg\" alt=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" title=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50867\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9886.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9886-125x125.jpg\" alt=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" title=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50868\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9892.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9892-125x125.jpg\" alt=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" title=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50869\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>FACES OF DIA DE LOS MUERTOS\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDeadHERO-9639.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDeadHERO-9639.jpg\" alt=\"Faces of Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" title=\"Faces of Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" width=\"523\" class=\"alignnone size-full wp-image-50884\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9611.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9611-125x125.jpg\" alt=\"Faces of Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" title=\"Faces of Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50874\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9613.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9613-125x125.jpg\" alt=\"Face painting at Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" title=\"Face painting at Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50875\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9656.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9656-125x125.jpg\" alt=\"Bride at Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" title=\"Bride at Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50876\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9704.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9704-125x125.jpg\" alt=\"Bearded man at Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" title=\"Bearded man at Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50877\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9777.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9777-125x125.jpg\" alt=\"Faces of Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" title=\"Faces of Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50879\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9915.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9915-125x125.jpg\" alt=\"Faces of Dia de los Muertos dancing in SF Mission. Photo: Naomi Fiss\" title=\"Faces of Dia de los Muertos dancing in SF Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50881\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9929.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9929-125x125.jpg\" alt=\"Honoring John at Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" title=\"Honoring John at Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50882\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9931.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9931-125x125.jpg\" alt=\"Faces at Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" title=\"Faces at Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50883\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>THE PROCESSION\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDeadHERO-9907.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDeadHERO-9907.jpg\" alt=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" width=\"523\" class=\"alignnone size-full wp-image-50889\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9787.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9787-125x125.jpg\" alt=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50890\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9790.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9790-125x125.jpg\" alt=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50891\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9817.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9817-125x125.jpg\" alt=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50892\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9837.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9837-125x125.jpg\" alt=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50893\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9858.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9858-125x125.jpg\" alt=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50894\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9864.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9864-125x125.jpg\" alt=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50895\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9912.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9912-125x125.jpg\" alt=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50896\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9920.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9920-125x125.jpg\" alt=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50897\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>MISSION STREET SCENES AND PAN DE MUERTO\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDeadHERO-9651.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDeadHERO-9651.jpg\" alt=\"People in the Mission on the way to celebrate Dia de los Muertos. Photo: Naomi Fiss\" title=\"People in the Mission on the way to celebrate Dia de los Muertos. Photo: Naomi Fiss\" width=\"523\" class=\"alignnone size-full wp-image-50914\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9593.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9593-125x125.jpg\" alt=\"Dia de los Muertos mural in the Mission. Photo: Naomi Fiss\" title=\"Dia de los Muertos mural in the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50901\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9606.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9606-125x125.jpg\" alt=\"Day of the Dead participants in front of Dia de los Muertos mural in the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead participants in front of Dia de los Muertos mural in the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50902\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9632.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9632-125x125.jpg\" alt=\"Cafe in the Mission serving Pan de Muerto. Photo: Naomi Fiss\" title=\"Cafe in the Mission serving Pan de Muerto. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50903\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9634.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9634-125x125.jpg\" alt=\"Shop window with Dia de los Muertos altar in the Mission. Photo: Naomi Fiss\" title=\"Shop window with Dia de los Muertos altar in the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50904\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9638.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9638.jpg\" alt=\"Pan de Muerto in Mission cafe. Photo: Naomi Fiss\" title=\"Pan de Muerto in Mission cafe. Photo: Naomi Fiss\" width=\"523\" class=\"alignnone size-full wp-image-50905\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9714.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9714-125x125.jpg\" alt=\"Day of the Dead participant in the streets of the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead participant in the streets of the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50906\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9719.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9719-125x125.jpg\" alt=\"Day of the Dead biker in the streets of the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead biker in the streets of the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50907\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9758.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9758-125x125.jpg\" alt=\"Day of the Dead skeleton in the streets of the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead skeleton in the streets of the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50908\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9849.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9849-125x125.jpg\" alt=\"Day of the Dead skeleton in the streets of the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead skeleton in the streets of the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50909\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9879.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9879-125x125.jpg\" alt=\"Day of the Dead marcher in the streets of the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead marcher in the streets of the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50910\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9894.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9894-125x125.jpg\" alt=\"Day of the Dead cruisers in the streets of the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead cruisers in the streets of the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50911\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9922.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9922-125x125.jpg\" alt=\"People along the Day of the Dead procession route in the streets of the Mission. Photo: Naomi Fiss\" title=\"People along the Day of the Dead procession route in the streets of the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50912\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9932.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9932-125x125.jpg\" alt=\"People watching the end of the Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" title=\"People watching the end of the Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50913\">\u003c/a>\u003c/p>\n\n",
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"excerpt": "San Francisco celebrated Dia de los Muertos, or Day of the Dead, on Friday November 2 in the Mission. This traditional Mexican / Mexican-American holiday honors ancestors and loved ones who are no longer with us, and helps us take a moment to acknowledge and reflect on the importance of those people. The images portrayed show the beauty of community, the commemoration of lives, and the rich cultural tradition that the Mission District has held for decades.\r\n",
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"description": "San Francisco celebrated Dia de los Muertos, or Day of the Dead, on Friday November 2 in the Mission. This traditional Mexican / Mexican-American holiday honors ancestors and loved ones who are no longer with us, and helps us take a moment to acknowledge and reflect on the importance of those people. The images portrayed show the beauty of community, the commemoration of lives, and the rich cultural tradition that the Mission District has held for decades.\r\n",
"title": "Photos of San Francisco's Day of the Dead Procession and Festival of Altars | KQED",
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"headline": "Photos of San Francisco's Day of the Dead Procession and Festival of Altars",
"datePublished": "2012-11-03T22:08:18-07:00",
"dateModified": "2013-11-04T15:29:06-08:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>San Francisco celebrated Dia de los Muertos, or Day of the Dead, on Friday November 2 in the Mission. This traditional Mexican / Mexican-American holiday honors ancestors and loved ones who are no longer with us, and helps us take a moment to acknowledge and reflect on the importance of those people. The festivities took place in two parts: The Festival of Altars at Garfield Park, where artists created beautiful and heartfelt altars. Separately, a candlelight procession was led from 22nd Street and Bryant, wound its way through the streets of the Mission, and included Aztec dancers, musicians, community leaders and activists. The images following show the beauty of community, the commemoration of lives, and the rich cultural tradition that the Mission District has held for decades.\u003c/p>\n\u003cp>All Photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/naomifiss/\">\u003cstrong>Naomi Fiss\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>ALTARS\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.AltarHERO-9948.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.AltarHERO-9948.jpg\" alt=\"Day of the Dead: Mission Stop the Violence. Photo: Naomi Fiss\" title=\"Day of the Dead: Mission Stop the Violence. Photo: Naomi Fiss\" width=\"523\" class=\"alignnone size-full wp-image-50828\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9586.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9586-125x125.jpg\" alt=\"Day of the Dead: Ghost Bike. Photo: Naomi Fiss\" title=\"Day of the Dead: Ghost Bike. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50829\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9663.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9663-125x125.jpg\" alt=\"Day of the Dead: The journey begins...Photo: Naomi Fiss\" title=\"Day of the Dead: The journey begins...Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50830\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9684.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9684-125x125.jpg\" alt=\"Day of the Dead altar. Photo: Naomi Fiss\" title=\"Day of the Dead altar. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50831\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9686.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9686-125x125.jpg\" alt=\"Day of the Dead altar. Photo: Naomi Fiss\" title=\"Day of the Dead altar. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50833\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9688.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9688-125x125.jpg\" alt=\"Day of the Dead altar. Photo: Naomi Fiss\" title=\"Day of the Dead altar. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50835\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9941.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9941-125x125.jpg\" alt=\"Day of the Dead altar. Photo: Naomi Fiss\" title=\"Day of the Dead altar. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50836\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9952.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9952-125x125.jpg\" alt=\"Day of the Dead altar. Photo: Naomi Fiss\" title=\"Day of the Dead altar. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50838\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9957.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9957-125x125.jpg\" alt=\"Day of the Dead altar - musical tribute. Photo: Naomi Fiss\" title=\"Day of the Dead altar - musical tribute. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50840\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>CANDLELIGHT VIGIL\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDeadHERO-9902.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDeadHERO-9902.jpg\" alt=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" title=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" width=\"523\" class=\"alignnone size-full wp-image-50860\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9740.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9740-125x125.jpg\" alt=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" title=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50861\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9750.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9750-125x125.jpg\" alt=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" title=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50862\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9756.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9756-125x125.jpg\" alt=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" title=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50863\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9764.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9764-125x125.jpg\" alt=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" title=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50864\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9766.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9766-125x125.jpg\" alt=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" title=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50865\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9843.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9843-125x125.jpg\" alt=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" title=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50867\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9886.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9886-125x125.jpg\" alt=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" title=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50868\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9892.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9892-125x125.jpg\" alt=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" title=\"Candlelight vigil at Day of the Dead Procession. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50869\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>FACES OF DIA DE LOS MUERTOS\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDeadHERO-9639.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDeadHERO-9639.jpg\" alt=\"Faces of Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" title=\"Faces of Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" width=\"523\" class=\"alignnone size-full wp-image-50884\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9611.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9611-125x125.jpg\" alt=\"Faces of Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" title=\"Faces of Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50874\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9613.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9613-125x125.jpg\" alt=\"Face painting at Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" title=\"Face painting at Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50875\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9656.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9656-125x125.jpg\" alt=\"Bride at Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" title=\"Bride at Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50876\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9704.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9704-125x125.jpg\" alt=\"Bearded man at Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" title=\"Bearded man at Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50877\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9777.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9777-125x125.jpg\" alt=\"Faces of Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" title=\"Faces of Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50879\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9915.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9915-125x125.jpg\" alt=\"Faces of Dia de los Muertos dancing in SF Mission. Photo: Naomi Fiss\" title=\"Faces of Dia de los Muertos dancing in SF Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50881\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9929.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9929-125x125.jpg\" alt=\"Honoring John at Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" title=\"Honoring John at Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50882\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9931.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9931-125x125.jpg\" alt=\"Faces at Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" title=\"Faces at Dia de los Muertos in SF Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50883\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>THE PROCESSION\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDeadHERO-9907.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDeadHERO-9907.jpg\" alt=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" width=\"523\" class=\"alignnone size-full wp-image-50889\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9787.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9787-125x125.jpg\" alt=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50890\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9790.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9790-125x125.jpg\" alt=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50891\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9817.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9817-125x125.jpg\" alt=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50892\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9837.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9837-125x125.jpg\" alt=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50893\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9858.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9858-125x125.jpg\" alt=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50894\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9864.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9864-125x125.jpg\" alt=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50895\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9912.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9912-125x125.jpg\" alt=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50896\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9920.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9920-125x125.jpg\" alt=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50897\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>MISSION STREET SCENES AND PAN DE MUERTO\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDeadHERO-9651.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDeadHERO-9651.jpg\" alt=\"People in the Mission on the way to celebrate Dia de los Muertos. Photo: Naomi Fiss\" title=\"People in the Mission on the way to celebrate Dia de los Muertos. Photo: Naomi Fiss\" width=\"523\" class=\"alignnone size-full wp-image-50914\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9593.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9593-125x125.jpg\" alt=\"Dia de los Muertos mural in the Mission. Photo: Naomi Fiss\" title=\"Dia de los Muertos mural in the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50901\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9606.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9606-125x125.jpg\" alt=\"Day of the Dead participants in front of Dia de los Muertos mural in the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead participants in front of Dia de los Muertos mural in the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50902\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9632.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9632-125x125.jpg\" alt=\"Cafe in the Mission serving Pan de Muerto. Photo: Naomi Fiss\" title=\"Cafe in the Mission serving Pan de Muerto. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50903\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9634.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9634-125x125.jpg\" alt=\"Shop window with Dia de los Muertos altar in the Mission. Photo: Naomi Fiss\" title=\"Shop window with Dia de los Muertos altar in the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50904\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9638.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9638.jpg\" alt=\"Pan de Muerto in Mission cafe. Photo: Naomi Fiss\" title=\"Pan de Muerto in Mission cafe. Photo: Naomi Fiss\" width=\"523\" class=\"alignnone size-full wp-image-50905\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9714.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9714-125x125.jpg\" alt=\"Day of the Dead participant in the streets of the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead participant in the streets of the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50906\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9719.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9719-125x125.jpg\" alt=\"Day of the Dead biker in the streets of the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead biker in the streets of the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50907\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9758.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9758-125x125.jpg\" alt=\"Day of the Dead skeleton in the streets of the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead skeleton in the streets of the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50908\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9849.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9849-125x125.jpg\" alt=\"Day of the Dead skeleton in the streets of the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead skeleton in the streets of the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50909\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9879.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9879-125x125.jpg\" alt=\"Day of the Dead marcher in the streets of the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead marcher in the streets of the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50910\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9894.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9894-125x125.jpg\" alt=\"Day of the Dead cruisers in the streets of the Mission. Photo: Naomi Fiss\" title=\"Day of the Dead cruisers in the streets of the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50911\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9922.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9922-125x125.jpg\" alt=\"People along the Day of the Dead procession route in the streets of the Mission. Photo: Naomi Fiss\" title=\"People along the Day of the Dead procession route in the streets of the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50912\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9932.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/Fiss.DayofDead-9932-125x125.jpg\" alt=\"People watching the end of the Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" title=\"People watching the end of the Day of the Dead Procession in the Mission. Photo: Naomi Fiss\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50913\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "San Francisco Giants World Series Victory Celebration: Photo Slideshow",
"title": "San Francisco Giants World Series Victory Celebration: Photo Slideshow",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>The San Francisco Giants celebrated their 2012 World Series victory on Halloween with a festive parade down Market Street, which culminated in a massive celebration in front of City Hall. These images reflect the enthusiasm and diversity of the roughly one million fans who turned out to share some San Francisco pride with their heroes. \u003c/p>\n\u003cp>All Photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cstrong>Wendy Goodfriend\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/champions-confetti1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/champions-confetti1000a.jpg\" alt=\"Giants Celebration: Together We're Champions. Photo: Wendy Goodfriend\" title=\"Giants Celebration: Together We're Champions. Photo: Wendy Goodfriend\" width=\"523\" class=\"alignnone size-full wp-image-50678\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/giants-fans1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/giants-fans1000a-125x125.jpg\" alt=\"Giants fans. Photo: Wendy Goodfriend\" title=\"Giants fans. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50689\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/mvp-fans1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/mvp-fans1000a-125x125.jpg\" alt=\"Giants fans. Photo: Wendy Goodfriend\" title=\"Giants fans. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50724\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/giants-fans1000i.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/giants-fans1000i-125x125.jpg\" alt=\"CrazyLegs and Giants fans. Photo: Wendy Goodfriend\" title=\"CrazyLegs and Giants fans. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50696\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/giants-fans1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/giants-fans1000b-125x125.jpg\" alt=\"Giants fans. Photo: Wendy Goodfriend\" title=\"Giants fans. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50690\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/mvp-fans1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/mvp-fans1000b.jpg\" alt=\"MVP Giants fans. Photo: Wendy Goodfriend\" title=\"MVP Giants fans. Photo: Wendy Goodfriend\" width=\"523\" class=\"alignnone size-full wp-image-50725\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/beach-blanket-babylon1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/beach-blanket-babylon1000-125x125.jpg\" alt=\"Beach Blanket Babylon performs at Giants Celebration. Photo: Wendy Goodfriend\" title=\"Beach Blanket Babylon performs at Giants Celebration. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50672\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/larry-baer-ed-lee1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/larry-baer-ed-lee1000a-125x125.jpg\" alt=\"Larry Baer, Giants President and CEO receives the key and the broom to the city from SF Mayor Ed Lee. Photo: Wendy Goodfriend\" title=\"Larry Baer, Giants President and CEO receives the key and the broom to the city from SF Mayor Ed Lee. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50716\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/larry-baer-giants-CEO.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/larry-baer-giants-CEO-125x125.jpg\" alt=\"Larry Baer, Giants President and CEO speaks to crowd at celebration. Photo: Wendy Goodfriend\" title=\"Larry Baer, Giants President and CEO speaks to crowd at celebration. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50717\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/brian-sabean-GM.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/brian-sabean-GM-125x125.jpg\" alt=\"Brian Sabean, Giants Senior VP and GM. Photo: Wendy Goodfriend\" title=\"Brian Sabean, Giants Senior VP and GM. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50675\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/sf-tattoo1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/sf-tattoo1000.jpg\" alt=\"Fan with Giants SF tattoo in crowd at celebration. Photo: Wendy Goodfriend\" title=\"Fan with Giants SF tattoo in crowd at celebration. Photo: Wendy Goodfriend\" width=\"523\" class=\"alignnone size-full wp-image-50739\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/bruce-bochy-manager1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/bruce-bochy-manager1000-125x125.jpg\" alt=\"Bruce Bochy, Giants Manager. Photo: Wendy Goodfriend\" title=\"Bruce Bochy, Giants Manager. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50677\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/panda-mvp1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/panda-mvp1000-125x125.jpg\" alt=\"Pablo Sandoval aka Panda, World Series MVP. Photo: Wendy Goodfriend\" title=\"Pablo Sandoval aka Panda, World Series MVP. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50729\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/panda-scutaro1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/panda-scutaro1000-125x125.jpg\" alt=\"Pablo Sandoval, Marco Scutaro, Tito Fuentes, Erwin Higueros. Photo: Wendy Goodfriend\" title=\"Pablo Sandoval, Marco Scutaro, Tito Fuentes, Erwin Higueros. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50730\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/sandoval-scutaro1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/sandoval-scutaro1000a-125x125.jpg\" alt=\"Pablo Sandoval, World Series MVP and Marco Scutaro, League Championship Series MVP. Photo: Wendy Goodfriend\" title=\"Pablo Sandoval, World Series MVP and Marco Scutaro, League Championship Series MVP. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50735\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/giants-team-trophy1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/giants-team-trophy1000.jpg\" alt=\"Giant Team with trophy. Photo: Wendy Goodfriend\" title=\"Giant Team with trophy. Photo: Wendy Goodfriend\" width=\"523\" class=\"alignnone size-full wp-image-50708\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/barry-zito-ryan-vogelsong1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/barry-zito-ryan-vogelsong1000-125x125.jpg\" alt=\"Barry Zito and Ryan Vogelsong at SF Giants Celebration. Photo: Wendy Goodfriend\" title=\"Barry Zito and Ryan Vogelsong at SF Giants Celebration. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50671\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/hunter-pence-angel-pagan1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/hunter-pence-angel-pagan1000-125x125.jpg\" alt=\"Hunter Pence and Angel Pagan. Photo: Wendy Goodfriend\" title=\"Hunter Pence and Angel Pagan. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50714\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/angel-pagan1000d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/angel-pagan1000d-125x125.jpg\" alt=\"Angel Pagan speaking at SF Giants Celebration. Photo: Wendy Goodfriend\" title=\"Angel Pagan speaking at SF Giants Celebration. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50667\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/matt-cain-buster-posey-romo1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/matt-cain-buster-posey-romo1000-125x125.jpg\" alt=\"Matt Cain, Sergio Romo, Buster Posey at SF Giants Celebration. Photo: Wendy Goodfriend\" title=\"Matt Cain, Sergio Romo, Buster Posey at SF Giants Celebration. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50722\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/tony-bennett-romo1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/tony-bennett-romo1000.jpg\" alt=\"Tony Bennett sang I Left My Heart in San Francisco, Sergio Romo holds trophy. Photo: Wendy Goodfriend\" title=\"Tony Bennett sang I Left My Heart in San Francisco, Sergio Romo holds trophy. Photo: Wendy Goodfriend\" width=\"523\" class=\"alignnone size-full wp-image-50742\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/posey-romo1000c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/posey-romo1000c-125x125.jpg\" alt=\"Buster Posey, Sergio Romo speak at SF Giants Celebration. Photo: Wendy Goodfriend\" title=\"Buster Posey, Sergio Romo speak at SF Giants Celebration. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50732\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/sergio-romo1000c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/sergio-romo1000c-125x125.jpg\" alt=\"Sergio Romo speaks at the SF Giants Celebration. Photo: Wendy Goodfriend\" title=\"Sergio Romo speaks at the SF Giants Celebration. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50738\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/giants-wilson-romo1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/giants-wilson-romo1000-125x125.jpg\" alt=\"Sergio Romo shows off his shirt which says: I just look illegal. Photo: Wendy Goodfriend\" title=\"Sergio Romo shows off his shirt which says: I just look illegal. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50709\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/tony-bennett1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/tony-bennett1000-125x125.jpg\" alt=\"Tony Bennett sang I Left My Heart in San Francisco. Photo: Wendy Goodfriend\" title=\"Tony Bennett sang I Left My Heart in San Francisco. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50743\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/2-giants-fans1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/2-giants-fans1000.jpg\" alt=\"Two Giants fans at World Series Celebration. Photo: Wendy Goodfriend\" title=\"Two Giants fans at World Series Celebration. Photo: Wendy Goodfriend\" width=\"523\" class=\"alignnone size-full wp-image-50663\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/ps-we-love-you1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/ps-we-love-you1000-125x125.jpg\" alt=\"SF Giants Celebration: PS We Love You. Photo: Wendy Goodfriend\" title=\"SF Giants Celebration: PS We Love You. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50733\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/mascot1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/mascot1000a-125x125.jpg\" alt=\"Giants Mascot Luigi Francisco Seal - Lou Seal. Photo: Wendy Goodfriend\" title=\"Giants Mascot Luigi Francisco Seal - Lou Seal. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50721\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/giants-fans1000l.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/giants-fans1000l-125x125.jpg\" alt=\"Giants fans at World Series Celebration - Congrats SF. Photo: Wendy Goodfriend\" title=\"Giants fans at World Series Celebration - Congrats SF. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50699\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/giants-fans1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/giants-fans1000-125x125.jpg\" alt=\"Giants fans - sweep. Photo: Wendy Goodfriend\" title=\"Giants fans - sweep. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50688\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/fans-orange-glasses1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/fans-orange-glasses1000.jpg\" alt=\"SF Giants fans sporting orange sunglasses. Photo: Wendy Goodfriend\" title=\"SF Giants fans sporting orange sunglasses. Photo: Wendy Goodfriend\" width=\"523\" class=\"alignnone size-full wp-image-50684\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/couple-giantsfans1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/couple-giantsfans1000-125x125.jpg\" alt=\"SF Giants fans, couple. Photo: Wendy Goodfriend\" title=\"SF Giants fans, couple. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50681\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/girl-man-giantsfans1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/girl-man-giantsfans1000-125x125.jpg\" alt=\"SF Giants fans at World Series Celebration. Photo: Wendy Goodfriend\" title=\"SF Giants fans at World Series Celebration. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50710\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/halloween-giantfan-dog1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/halloween-giantfan-dog1000a-125x125.jpg\" alt=\"Panda fan with dog at SF Giants Celebration. Photo: Wendy Goodfriend\" title=\"Panda fan with dog at SF Giants Celebration. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50711\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/boy-authentic-fan1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/boy-authentic-fan1000-125x125.jpg\" alt=\"SF Giants fan - young boy. Photo: Wendy Goodfriend\" title=\"SF Giants fan - young boy. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50674\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/authentic-fans1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/authentic-fans1000b.jpg\" alt=\"Authentic SF Giants fans. Photo: Wendy Goodfriend\" title=\"Authentic SF Giants fans. Photo: Wendy Goodfriend\" width=\"523\" class=\"alignnone size-full wp-image-50670\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/anthony-spears1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/anthony-spears1000a-125x125.jpg\" alt=\"Anthony Spears at 2012 SF Giants World Series Celebration. Photo: Wendy Goodfriend\" title=\"Anthony Spears at 2012 SF Giants World Series Celebration. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50668\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/smoking-giantsfan1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/smoking-giantsfan1000-125x125.jpg\" alt=\"Giants fan smoking at World Series Celebration. Photo: Wendy Goodfriend\" title=\"Giants fan smoking at World Series Celebration. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50740\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/little-girl-fan1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/little-girl-fan1000-125x125.jpg\" alt=\"Little girl SF Giants fan behind a barrier. Photo: Wendy Goodfriend\" title=\"Little girl SF Giants fan behind a barrier. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50718\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/littlegirl-fan1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/littlegirl-fan1000-125x125.jpg\" alt=\"Little girl fan at Giants Celebration. Photo: Wendy Goodfriend\" title=\"Little girl fan at Giants Celebration. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50719\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/we-never-stopped-believing.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/we-never-stopped-believing.jpg\" alt=\"Giants Crowd: We Never Stopped Believing. Photo: Wendy Goodfriend\" title=\"Giants Crowd: We Never Stopped Believing. Photo: Wendy Goodfriend\" width=\"523\" class=\"alignnone size-full wp-image-50745\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "The San Francisco Giants celebrated their 2012 World Series victory on Halloween with a festive parade down Market Street, which culminated in a massive celebration in front of City Hall. These images reflect the enthusiasm and diversity of the roughly one million fans who turned out to share some San Francisco pride with their heroes. ",
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"description": "The San Francisco Giants celebrated their 2012 World Series victory on Halloween with a festive parade down Market Street, which culminated in a massive celebration in front of City Hall. These images reflect the enthusiasm and diversity of the roughly one million fans who turned out to share some San Francisco pride with their heroes. ",
"title": "San Francisco Giants World Series Victory Celebration: Photo Slideshow | KQED",
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"headline": "San Francisco Giants World Series Victory Celebration: Photo Slideshow",
"datePublished": "2012-11-01T18:33:31-07:00",
"dateModified": "2012-11-13T15:47:26-08:00",
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"slug": "san-francisco-giants-world-series-celebration-photos-of-fans-and-team-players",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The San Francisco Giants celebrated their 2012 World Series victory on Halloween with a festive parade down Market Street, which culminated in a massive celebration in front of City Hall. These images reflect the enthusiasm and diversity of the roughly one million fans who turned out to share some San Francisco pride with their heroes. \u003c/p>\n\u003cp>All Photos by \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">\u003cstrong>Wendy Goodfriend\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/champions-confetti1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/champions-confetti1000a.jpg\" alt=\"Giants Celebration: Together We're Champions. Photo: Wendy Goodfriend\" title=\"Giants Celebration: Together We're Champions. Photo: Wendy Goodfriend\" width=\"523\" class=\"alignnone size-full wp-image-50678\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/giants-fans1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/giants-fans1000a-125x125.jpg\" alt=\"Giants fans. Photo: Wendy Goodfriend\" title=\"Giants fans. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50689\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/mvp-fans1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/mvp-fans1000a-125x125.jpg\" alt=\"Giants fans. Photo: Wendy Goodfriend\" title=\"Giants fans. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50724\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/giants-fans1000i.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/giants-fans1000i-125x125.jpg\" alt=\"CrazyLegs and Giants fans. Photo: Wendy Goodfriend\" title=\"CrazyLegs and Giants fans. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50696\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/giants-fans1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/giants-fans1000b-125x125.jpg\" alt=\"Giants fans. Photo: Wendy Goodfriend\" title=\"Giants fans. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50690\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/mvp-fans1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/mvp-fans1000b.jpg\" alt=\"MVP Giants fans. Photo: Wendy Goodfriend\" title=\"MVP Giants fans. Photo: Wendy Goodfriend\" width=\"523\" class=\"alignnone size-full wp-image-50725\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/beach-blanket-babylon1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/beach-blanket-babylon1000-125x125.jpg\" alt=\"Beach Blanket Babylon performs at Giants Celebration. Photo: Wendy Goodfriend\" title=\"Beach Blanket Babylon performs at Giants Celebration. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50672\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/larry-baer-ed-lee1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/larry-baer-ed-lee1000a-125x125.jpg\" alt=\"Larry Baer, Giants President and CEO receives the key and the broom to the city from SF Mayor Ed Lee. Photo: Wendy Goodfriend\" title=\"Larry Baer, Giants President and CEO receives the key and the broom to the city from SF Mayor Ed Lee. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50716\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/larry-baer-giants-CEO.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/larry-baer-giants-CEO-125x125.jpg\" alt=\"Larry Baer, Giants President and CEO speaks to crowd at celebration. Photo: Wendy Goodfriend\" title=\"Larry Baer, Giants President and CEO speaks to crowd at celebration. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50717\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/brian-sabean-GM.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/brian-sabean-GM-125x125.jpg\" alt=\"Brian Sabean, Giants Senior VP and GM. Photo: Wendy Goodfriend\" title=\"Brian Sabean, Giants Senior VP and GM. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50675\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/sf-tattoo1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/sf-tattoo1000.jpg\" alt=\"Fan with Giants SF tattoo in crowd at celebration. Photo: Wendy Goodfriend\" title=\"Fan with Giants SF tattoo in crowd at celebration. Photo: Wendy Goodfriend\" width=\"523\" class=\"alignnone size-full wp-image-50739\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/bruce-bochy-manager1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/bruce-bochy-manager1000-125x125.jpg\" alt=\"Bruce Bochy, Giants Manager. Photo: Wendy Goodfriend\" title=\"Bruce Bochy, Giants Manager. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50677\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/panda-mvp1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/panda-mvp1000-125x125.jpg\" alt=\"Pablo Sandoval aka Panda, World Series MVP. Photo: Wendy Goodfriend\" title=\"Pablo Sandoval aka Panda, World Series MVP. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50729\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/panda-scutaro1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/panda-scutaro1000-125x125.jpg\" alt=\"Pablo Sandoval, Marco Scutaro, Tito Fuentes, Erwin Higueros. Photo: Wendy Goodfriend\" title=\"Pablo Sandoval, Marco Scutaro, Tito Fuentes, Erwin Higueros. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50730\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/sandoval-scutaro1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/sandoval-scutaro1000a-125x125.jpg\" alt=\"Pablo Sandoval, World Series MVP and Marco Scutaro, League Championship Series MVP. Photo: Wendy Goodfriend\" title=\"Pablo Sandoval, World Series MVP and Marco Scutaro, League Championship Series MVP. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50735\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/giants-team-trophy1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/giants-team-trophy1000.jpg\" alt=\"Giant Team with trophy. Photo: Wendy Goodfriend\" title=\"Giant Team with trophy. Photo: Wendy Goodfriend\" width=\"523\" class=\"alignnone size-full wp-image-50708\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/barry-zito-ryan-vogelsong1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/barry-zito-ryan-vogelsong1000-125x125.jpg\" alt=\"Barry Zito and Ryan Vogelsong at SF Giants Celebration. Photo: Wendy Goodfriend\" title=\"Barry Zito and Ryan Vogelsong at SF Giants Celebration. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50671\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/hunter-pence-angel-pagan1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/hunter-pence-angel-pagan1000-125x125.jpg\" alt=\"Hunter Pence and Angel Pagan. Photo: Wendy Goodfriend\" title=\"Hunter Pence and Angel Pagan. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50714\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/angel-pagan1000d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/angel-pagan1000d-125x125.jpg\" alt=\"Angel Pagan speaking at SF Giants Celebration. Photo: Wendy Goodfriend\" title=\"Angel Pagan speaking at SF Giants Celebration. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50667\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/matt-cain-buster-posey-romo1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/matt-cain-buster-posey-romo1000-125x125.jpg\" alt=\"Matt Cain, Sergio Romo, Buster Posey at SF Giants Celebration. Photo: Wendy Goodfriend\" title=\"Matt Cain, Sergio Romo, Buster Posey at SF Giants Celebration. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50722\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/tony-bennett-romo1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/tony-bennett-romo1000.jpg\" alt=\"Tony Bennett sang I Left My Heart in San Francisco, Sergio Romo holds trophy. Photo: Wendy Goodfriend\" title=\"Tony Bennett sang I Left My Heart in San Francisco, Sergio Romo holds trophy. Photo: Wendy Goodfriend\" width=\"523\" class=\"alignnone size-full wp-image-50742\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/posey-romo1000c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/posey-romo1000c-125x125.jpg\" alt=\"Buster Posey, Sergio Romo speak at SF Giants Celebration. Photo: Wendy Goodfriend\" title=\"Buster Posey, Sergio Romo speak at SF Giants Celebration. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50732\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/sergio-romo1000c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/sergio-romo1000c-125x125.jpg\" alt=\"Sergio Romo speaks at the SF Giants Celebration. Photo: Wendy Goodfriend\" title=\"Sergio Romo speaks at the SF Giants Celebration. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50738\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/giants-wilson-romo1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/giants-wilson-romo1000-125x125.jpg\" alt=\"Sergio Romo shows off his shirt which says: I just look illegal. Photo: Wendy Goodfriend\" title=\"Sergio Romo shows off his shirt which says: I just look illegal. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50709\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/tony-bennett1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/tony-bennett1000-125x125.jpg\" alt=\"Tony Bennett sang I Left My Heart in San Francisco. Photo: Wendy Goodfriend\" title=\"Tony Bennett sang I Left My Heart in San Francisco. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50743\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/2-giants-fans1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/2-giants-fans1000.jpg\" alt=\"Two Giants fans at World Series Celebration. Photo: Wendy Goodfriend\" title=\"Two Giants fans at World Series Celebration. Photo: Wendy Goodfriend\" width=\"523\" class=\"alignnone size-full wp-image-50663\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/ps-we-love-you1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/ps-we-love-you1000-125x125.jpg\" alt=\"SF Giants Celebration: PS We Love You. Photo: Wendy Goodfriend\" title=\"SF Giants Celebration: PS We Love You. 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Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50710\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/halloween-giantfan-dog1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/halloween-giantfan-dog1000a-125x125.jpg\" alt=\"Panda fan with dog at SF Giants Celebration. Photo: Wendy Goodfriend\" title=\"Panda fan with dog at SF Giants Celebration. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-50711\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/boy-authentic-fan1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/11/boy-authentic-fan1000-125x125.jpg\" alt=\"SF Giants fan - young boy. Photo: Wendy Goodfriend\" title=\"SF Giants fan - young boy. 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"disqusTitle": "Check, Please! Bay Area reviews: Roti Indian Bistro, Chop Bar, Park Tavern",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/CP712-group560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/CP712-group560.jpg\" alt=\"Guests and host Leslie Sbrocco taping episode 712 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" title=\"Guests and host Leslie Sbrocco taping episode 712 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-50606\">\u003c/a>\u003cbr>\n\u003cem>Guests Andrea Kissack, KQED Science Editor; Raj Mathai, News Anchor; Thuy Vu, Journalist / Program Host and host Leslie Sbrocco taping episode 712 of Check, Please! Bay Area at KQED.\u003c/em>\u003cbr>\n\u003cstrong>Photos: Wendy Goodfriend\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> Season 7 episode 12 (712) airs Thursday November 1 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes and channels\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7860\">view the entire episode online\u003c/a>. The website also provides restaurant information not specified on the show, written reviews from the guests and restaurant recipes. If you have opinions on the restaurants featured please feel free to share your thoughts. This season, Leslie Sbrocco will continue to share wine tips with each episode.\u003c/p>\n\u003cp>The twelfth and final episode of Season 7 features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7868\">Roti Indian Bistro\u003c/a> (Burlingame), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7877\">Chop Bar\u003c/a> (Oakland) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7890\">Park Tavern\u003c/a> (San Francisco).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/CP712-group560b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/CP712-group560b.jpg\" alt=\"Guests and host Leslie Sbrocco in greenroom after taping episode 712 of Check, Please! Bay Area at KQED.\" title=\"Guests and host Leslie Sbrocco in greenroom after taping episode 712 of Check, Please! Bay Area at KQED.\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-50608\">\u003c/a>\u003cbr>\n\u003cem>Guests and host Leslie Sbrocco in green room after taping episode 712 of Check, Please! Bay Area at KQED.\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Watch Leslie Sbrocco share her Wine Tips about Pinot Envy:\u003c/strong>\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/nJIOfMyDk90\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">View more Wine Tips at Check, Please! Bay Area\u003c/a>.\u003c/p>\n\n",
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"excerpt": "Restaurants reviewed for final episode of Season 7: Roti Indian Bistro (Burlingame), Chop Bar (Oakland), Park Tavern (San Francisco). This special episode included guests: Andrea Kissack, Senior Science Editor at KQED; Raj Mathai, News Anchor; and Thuy Vu, Journalist / Program Host. Host Leslie Sbrocco shares her wine tips about Pinot Envy.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/CP712-group560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/CP712-group560.jpg\" alt=\"Guests and host Leslie Sbrocco taping episode 712 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" title=\"Guests and host Leslie Sbrocco taping episode 712 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-50606\">\u003c/a>\u003cbr>\n\u003cem>Guests Andrea Kissack, KQED Science Editor; Raj Mathai, News Anchor; Thuy Vu, Journalist / Program Host and host Leslie Sbrocco taping episode 712 of Check, Please! Bay Area at KQED.\u003c/em>\u003cbr>\n\u003cstrong>Photos: Wendy Goodfriend\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> Season 7 episode 12 (712) airs Thursday November 1 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes and channels\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7860\">view the entire episode online\u003c/a>. The website also provides restaurant information not specified on the show, written reviews from the guests and restaurant recipes. If you have opinions on the restaurants featured please feel free to share your thoughts. This season, Leslie Sbrocco will continue to share wine tips with each episode.\u003c/p>\n\u003cp>The twelfth and final episode of Season 7 features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7868\">Roti Indian Bistro\u003c/a> (Burlingame), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7877\">Chop Bar\u003c/a> (Oakland) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7890\">Park Tavern\u003c/a> (San Francisco).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/CP712-group560b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/CP712-group560b.jpg\" alt=\"Guests and host Leslie Sbrocco in greenroom after taping episode 712 of Check, Please! Bay Area at KQED.\" title=\"Guests and host Leslie Sbrocco in greenroom after taping episode 712 of Check, Please! Bay Area at KQED.\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-50608\">\u003c/a>\u003cbr>\n\u003cem>Guests and host Leslie Sbrocco in green room after taping episode 712 of Check, Please! Bay Area at KQED.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Q&A with Mourad Lahlou, Chef and Culinary Diplomat",
"title": "Q&A with Mourad Lahlou, Chef and Culinary Diplomat",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/560BAB_Mourad-Lahlou-Deborah-Jones-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/560BAB_Mourad-Lahlou-Deborah-Jones-2.jpg\" alt=\"Mourad Lahlou. Photo: Deborah Jones\" title=\"Mourad Lahlou. Photo: Deborah Jones\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-50274\">\u003c/a>\u003cbr>\n\u003cem>Mourad Lahlou. Photo: Deborah Jones\u003c/em>\u003c/p>\n\u003cp>Self-taught chef and restaurateur Mourad Lahlou is the one name repeatedly whispered at industry events as someone who is innovative and daring. Lahlou’s first cookbook “\u003ca href=\"http://www.amazon.com/Mourad-New-Moroccan-Lahlou/dp/1579654290\">Mourad: New Moroccan\u003c/a>” came out last year and the recipes reveal his personal interpretation of his native Moroccan cuisine. Eating at his Michelin starred restaurant \u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a> remains a popular “must-do” for many, and Lahlou was recently appointed a culinary ambassador by Secretary of State \u003ca href=\"http://www.foodpolitics.com/wp-content/uploads/Diplomatic-Culinary-Partnership-Initiative-One-Pager.pdf\">Hillary Clinton\u003c/a>. Lahlou is also gearing up to open a new restaurant in downtown San Francisco, which Lahlou has said will be different than Aziza. \u003c/p>\n\u003cp>Bay Area Bites caught up with Lahlou via a telephone and an email interview recently. His comments have been edited for length and clarity.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How did you become a culinary ambassador? How will it change your schedule?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lahlou:\u003c/strong> Hillary Clinton decided to start this new initiative called culinary diplomacy, using food as soft diplomacy. When dignitaries come to the United States from North Africa, I will cook for them. The main task, though is for me to travel and talk about how we care about the world, and care about the environment...that covers what we eat, what we produce and our children.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Imagine if you have a Japanese dignitary coming to the U.S. who has food made by an American with strong links to Japan. It will show them we care and that they are cared for, and I think that’s really important. This whole thing is labeled soft diplomacy. There’s also hard diplomacy, which is the typical way of doing diplomacy. I’m really surprised that it’s taken this long for this initiative to happen. Food is the one thing that we all put into our own body to achieve many purposes: to survive, to be entertained. By cooking, you’re sustaining someone’s life. It’s a very powerful but overlooked way of achieving diplomacy. \u003c/p>\n\u003cp>I will travel to New York and Washington, D.C., as well as abroad. Every time I go abroad, I have to go to the embassies and consulates. I also will do conferences, events and connect with people on the internet. It’s not just a title, and you don’t just show up for an event. \u003c/p>\n\u003cp>Dignitaries are coming to the United States on a daily basis. You’ll get advanced notice three days ahead, a week, three months -- of course, all the chefs are all stoked and really want to make sure it’s a success. It needs to be nurtured and taken care of. We would like other chefs to be invited to participate in this initiative so it grows. So the chefs are a very important part of this process.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are you passionate about food-wise these days?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lahlou:\u003c/strong> I’ve really been obsessing and having a hard time with reduced sauces. You know when you eat a dish that’s really sticky and it’s been strained 20 times? It’s delicious and the flavor is deep and profound but it lacquers your tongue. You have to power wash to get it off. It’s so ugly. I’m experimenting with figuring out the components in the sauce so that I can reduce it without it getting sticky, so that it stays runny. If I can figure out how to break the molecules, then I will have a brothy sauce that is also reduced, flavorful and amazing. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you have favorite food/drink spots in the Bay Area?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lahlou:\u003c/strong>\u003cbr>\nMy favorite spot to slurp a bowl of noodles is \u003ca href=\"http://turtletowersf.com/\">Turtle Tower\u003c/a>. They have the best pho ga long in town. It’s a great chicken noodle soup with giblets, which is the bomb on a cold, foggy San Francisco summer day.\u003c/p>\n\u003cp>I'd drive across town in rush hour traffic to eat at \u003ca href=\"http://coirestaurant.com/\">Coi\u003c/a>, \u003ca href=\"http://www.benusf.com/\">Benu\u003c/a>, \u003ca href=\"http://www.saisonsf.com/splash.html\">Saison\u003c/a>, \u003ca href=\"http://www.manresarestaurant.com/\">Manresa\u003c/a>, \u003ca href=\"http://www.commisrestaurant.com/\">Commis\u003c/a>, \u003ca href=\"http://www.spqrsf.com/\">SPQR\u003c/a>, \u003ca href=\"http://www.baragricole.com/\">Bar Agricole\u003c/a> and \u003ca href=\"http://outerlandssf.com/\">Outerlands\u003c/a>. I would actually walk across town in a rainy day to eat at any of these places. Did i mention that I would walk uphill both ways??\u003c/p>\n\u003cp>Nothing says San Francisco on a plate more than the Crab Louie served at \u003ca href=\"http://www.yelp.com/biz/swan-oyster-depot-san-francisco\">Swan Oyster Depot\u003c/a>, which epitomizes San Francisco in every bite. It’s simple, delicious and crazy fresh seafood and the place to take any out-of-towner and watch them lick their fingers because they can't understand why the food is so deceptively tasty.\u003c/p>\n\u003cp>My go-to place on my night off is at home. I’d order whatever i feel like. It works every time.\u003c/p>\n\u003cp>For sushi, \u003ca href=\"http://www.yelp.com/biz/ino-sushi-san-francisco\">Ino Sushi\u003c/a> has out-of-this-world sushi by Chef Ino who gets to do whatever the f*ck he wants to. It's better that way.\u003c/p>\n\u003cp>The best tacos are from \u003ca href=\"http://www.yelp.com/biz/el-gallo-giro-taco-truck-san-francisco\">El Gallo Giro\u003c/a> on 23rd street and Treat Avenue. They sell these out of a truck but they have the best tacos in town and they are ideal for eating while paying attention to something more serious than just food for a change. They are much tastier than pizza and they don't get stale as quickly. Try their roast chicken, which are so tasty that they make you not miss pork at all.\u003c/p>\n\u003cp>For my best late night hangout, if it's before 1am, I would choose \u003ca href=\"http://nopasf.com/\">Nopa\u003c/a>. I love their burger and roast chicken. You can't beat it at that hour of the night, morning or whatever it's called. If we're talking after 1am, then it's \u003ca href=\"http://www.yelp.com/biz/my-canh-san-francisco\">My Canh\u003c/a> on Broadway, for cheap, tasty grub made when most decent cooks in the city are too tired and drowning in their beer or cocktails; this is San Francisco after all.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who are your mentors?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lahlou:\u003c/strong> \u003ca href=\"http://www.joycegoldstein.com/\">Joyce Goldstein\u003c/a> is an amazing human being. She’s known me 16 or 17 years. She’s a great friend and is so honest to a fault. She’ll tell you something to your face and I love that. She cares even on a more profound level. We’ve been friends and close for so many years. She respects and loves what I do and always tells me her opinion. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the pros and cons of building a restaurant business?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lahlou: \u003c/strong>The pros are the community. You’re dealing with people who frequent your restaurant who know and appreciate food. Where else can you see someone from another region and country and have it be a success. Look at Mission Chinese, at Bar Tartine. We are so open-minded and embracing of other cultures...That’s a huge draw for me. I feel like people allow me to experiment. They don’t stigmatize me with ethnicity. They don’t ask you to be the same. They don’t have a set of prejudices. They give you room to grow and experiment. When I first started, I was doing traditional Moroccan. I grew and people allowed me to do it differently and to grow. \u003c/p>\n\u003cp>The produce, farmers and community are also great. It makes it so much easier having easy access to them. We tend to take for granted that. I go to New York quite a bit but our produce puts them to shame. Take Joe’s Early Girl tomatoes, which are so amazing by themselves. They’re like a bundle of flavor that just explodes in your mouth. I think it’s wonderful to get up and go to the farmers' market and then be able to cook with the produce. One of the hardest things is to go to other places and use different tomatoes. You have to manipulate the food more to make it taste better.\u003c/p>\n\u003cp>The hardest thing about having a restaurant in the Bay Area is that no matter what, it’s a small town. You get a limited area, surrounded with water. It doesn't expand like L.A., which makes it so intimate and limited in a way, you know? Restaurants are opening all the time. The problem I have is: the quality of the cooks. There are great cooks but it’s really hard to find and hold on to great cooks. That’s one issue that has to be addressed sooner or later. It doesn’t allow for one place to have a bunch of great cooks who can elevate to the next level. The cost of living in the Bay Area is so, so high so cooks end up leaving and going somewhere else -- back to New York, Chicago or L.A. because they just can’t be there. We end up losing them. I call it the brain drain because we lose the smartest, brightest cooks. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How did you learn to cook such great food?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lahlou:\u003c/strong> The environment was really fertile for me to grow in a culinary sense. If my family would have known I was going to be a cook, to travel 6,000 miles to cook, they would have revolted. It would not even be an acceptable option for me. I allowed myself to be exposed to different cultures. \u003c/p>\n\u003cp>I was going to go to college in France and stay with my aunt. I had an idea that I wanted to instead go to America. My grandpa wanted to find a way to tell me “It’s not a great idea, but yeah, if you want to get a visa, just know that it’s extremely hard.” Once he said it at the table in front of everyone, I was able to give it a try. I got a five-year visa and was so excited. \u003c/p>\n\u003cp>Everyone was shocked. My family had promised I could do it and within two to three weeks I was in a plane on my way to San Francisco. I was so homesick and business was hard. I couldn’t fly back to Morocco; it takes a day to fly back there. The one thing I could do to connect to them was food -- I started making things and it was terrible. I was so lost and so sad, there were so many tears and sleepless nights. Eventually I started using my memory to recreate the days and memories with all the women shopping and cooking in Morocco. I was really reliving those moments. \u003c/p>\n\u003cp>Of course, in Morocco there are no recipes. I would call someone and say “how did you make that tagine?” they’d say a “pinch of this and pinch of that.” I was in college (at San Francisco State) for economics but I was learning how to preserve things, how to break down a fish and how to cook, really. Eventually by the time I was finished with college, people said, “You should open a restaurant.” I had $3,700 to my name and so I opened a restaurant. I had no idea what I had gotten myself into. Once I opened the restaurant, it was traditional food, and I started to watch people eat, and talk to people about themselves and their food preferences. I started to realize that food has to have a sense of place. \u003c/p>\n\u003cp>Food has to connect people to where there are. I can’t cook food in the same way it’s made in Morocco. Food connects people to their past. They want to taste the stew that their great grandma made. It’s not Facebook or Twitter that connects us, it’s through memories and through food. It's how we stay connected to people and the past. Here in America it’s always “What’s new?” and “What are the trends?” People are always looking into the future here. I was stuck because the way I was cooking was in the past. But the way people are here is that they look into the future, looking at the ingredients. Food here is a religion, a way of life... where is that carrot and chicken from? There’s an obsession here. I had to change the way I was thinking about food. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>I was taking those ideas -- the foods from Marrakesh and making it in SF but it didn’t make any sense. What I’m making now is food for the Bay Area. I think that’s what’s really cool. \u003c/p>\n\n",
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"excerpt": "Mary Ladd interviews Chef Mourad Lahlou, who recently accepted a position as a culinary diplomat in a program pioneered by Secretary of State Hillary Clinton. Lahlou details his favorite dining spots as well as what the local culinary \"brain drain\" is.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/560BAB_Mourad-Lahlou-Deborah-Jones-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/560BAB_Mourad-Lahlou-Deborah-Jones-2.jpg\" alt=\"Mourad Lahlou. Photo: Deborah Jones\" title=\"Mourad Lahlou. Photo: Deborah Jones\" width=\"560\" height=\"373\" class=\"alignnone size-full wp-image-50274\">\u003c/a>\u003cbr>\n\u003cem>Mourad Lahlou. Photo: Deborah Jones\u003c/em>\u003c/p>\n\u003cp>Self-taught chef and restaurateur Mourad Lahlou is the one name repeatedly whispered at industry events as someone who is innovative and daring. Lahlou’s first cookbook “\u003ca href=\"http://www.amazon.com/Mourad-New-Moroccan-Lahlou/dp/1579654290\">Mourad: New Moroccan\u003c/a>” came out last year and the recipes reveal his personal interpretation of his native Moroccan cuisine. Eating at his Michelin starred restaurant \u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a> remains a popular “must-do” for many, and Lahlou was recently appointed a culinary ambassador by Secretary of State \u003ca href=\"http://www.foodpolitics.com/wp-content/uploads/Diplomatic-Culinary-Partnership-Initiative-One-Pager.pdf\">Hillary Clinton\u003c/a>. Lahlou is also gearing up to open a new restaurant in downtown San Francisco, which Lahlou has said will be different than Aziza. \u003c/p>\n\u003cp>Bay Area Bites caught up with Lahlou via a telephone and an email interview recently. His comments have been edited for length and clarity.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How did you become a culinary ambassador? How will it change your schedule?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lahlou:\u003c/strong> Hillary Clinton decided to start this new initiative called culinary diplomacy, using food as soft diplomacy. When dignitaries come to the United States from North Africa, I will cook for them. The main task, though is for me to travel and talk about how we care about the world, and care about the environment...that covers what we eat, what we produce and our children.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Imagine if you have a Japanese dignitary coming to the U.S. who has food made by an American with strong links to Japan. It will show them we care and that they are cared for, and I think that’s really important. This whole thing is labeled soft diplomacy. There’s also hard diplomacy, which is the typical way of doing diplomacy. I’m really surprised that it’s taken this long for this initiative to happen. Food is the one thing that we all put into our own body to achieve many purposes: to survive, to be entertained. By cooking, you’re sustaining someone’s life. It’s a very powerful but overlooked way of achieving diplomacy. \u003c/p>\n\u003cp>I will travel to New York and Washington, D.C., as well as abroad. Every time I go abroad, I have to go to the embassies and consulates. I also will do conferences, events and connect with people on the internet. It’s not just a title, and you don’t just show up for an event. \u003c/p>\n\u003cp>Dignitaries are coming to the United States on a daily basis. You’ll get advanced notice three days ahead, a week, three months -- of course, all the chefs are all stoked and really want to make sure it’s a success. It needs to be nurtured and taken care of. We would like other chefs to be invited to participate in this initiative so it grows. So the chefs are a very important part of this process.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are you passionate about food-wise these days?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lahlou:\u003c/strong> I’ve really been obsessing and having a hard time with reduced sauces. You know when you eat a dish that’s really sticky and it’s been strained 20 times? It’s delicious and the flavor is deep and profound but it lacquers your tongue. You have to power wash to get it off. It’s so ugly. I’m experimenting with figuring out the components in the sauce so that I can reduce it without it getting sticky, so that it stays runny. If I can figure out how to break the molecules, then I will have a brothy sauce that is also reduced, flavorful and amazing. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Do you have favorite food/drink spots in the Bay Area?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lahlou:\u003c/strong>\u003cbr>\nMy favorite spot to slurp a bowl of noodles is \u003ca href=\"http://turtletowersf.com/\">Turtle Tower\u003c/a>. They have the best pho ga long in town. It’s a great chicken noodle soup with giblets, which is the bomb on a cold, foggy San Francisco summer day.\u003c/p>\n\u003cp>I'd drive across town in rush hour traffic to eat at \u003ca href=\"http://coirestaurant.com/\">Coi\u003c/a>, \u003ca href=\"http://www.benusf.com/\">Benu\u003c/a>, \u003ca href=\"http://www.saisonsf.com/splash.html\">Saison\u003c/a>, \u003ca href=\"http://www.manresarestaurant.com/\">Manresa\u003c/a>, \u003ca href=\"http://www.commisrestaurant.com/\">Commis\u003c/a>, \u003ca href=\"http://www.spqrsf.com/\">SPQR\u003c/a>, \u003ca href=\"http://www.baragricole.com/\">Bar Agricole\u003c/a> and \u003ca href=\"http://outerlandssf.com/\">Outerlands\u003c/a>. I would actually walk across town in a rainy day to eat at any of these places. Did i mention that I would walk uphill both ways??\u003c/p>\n\u003cp>Nothing says San Francisco on a plate more than the Crab Louie served at \u003ca href=\"http://www.yelp.com/biz/swan-oyster-depot-san-francisco\">Swan Oyster Depot\u003c/a>, which epitomizes San Francisco in every bite. It’s simple, delicious and crazy fresh seafood and the place to take any out-of-towner and watch them lick their fingers because they can't understand why the food is so deceptively tasty.\u003c/p>\n\u003cp>My go-to place on my night off is at home. I’d order whatever i feel like. It works every time.\u003c/p>\n\u003cp>For sushi, \u003ca href=\"http://www.yelp.com/biz/ino-sushi-san-francisco\">Ino Sushi\u003c/a> has out-of-this-world sushi by Chef Ino who gets to do whatever the f*ck he wants to. It's better that way.\u003c/p>\n\u003cp>The best tacos are from \u003ca href=\"http://www.yelp.com/biz/el-gallo-giro-taco-truck-san-francisco\">El Gallo Giro\u003c/a> on 23rd street and Treat Avenue. They sell these out of a truck but they have the best tacos in town and they are ideal for eating while paying attention to something more serious than just food for a change. They are much tastier than pizza and they don't get stale as quickly. Try their roast chicken, which are so tasty that they make you not miss pork at all.\u003c/p>\n\u003cp>For my best late night hangout, if it's before 1am, I would choose \u003ca href=\"http://nopasf.com/\">Nopa\u003c/a>. I love their burger and roast chicken. You can't beat it at that hour of the night, morning or whatever it's called. If we're talking after 1am, then it's \u003ca href=\"http://www.yelp.com/biz/my-canh-san-francisco\">My Canh\u003c/a> on Broadway, for cheap, tasty grub made when most decent cooks in the city are too tired and drowning in their beer or cocktails; this is San Francisco after all.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Who are your mentors?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lahlou:\u003c/strong> \u003ca href=\"http://www.joycegoldstein.com/\">Joyce Goldstein\u003c/a> is an amazing human being. She’s known me 16 or 17 years. She’s a great friend and is so honest to a fault. She’ll tell you something to your face and I love that. She cares even on a more profound level. We’ve been friends and close for so many years. She respects and loves what I do and always tells me her opinion. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What are the pros and cons of building a restaurant business?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lahlou: \u003c/strong>The pros are the community. You’re dealing with people who frequent your restaurant who know and appreciate food. Where else can you see someone from another region and country and have it be a success. Look at Mission Chinese, at Bar Tartine. We are so open-minded and embracing of other cultures...That’s a huge draw for me. I feel like people allow me to experiment. They don’t stigmatize me with ethnicity. They don’t ask you to be the same. They don’t have a set of prejudices. They give you room to grow and experiment. When I first started, I was doing traditional Moroccan. I grew and people allowed me to do it differently and to grow. \u003c/p>\n\u003cp>The produce, farmers and community are also great. It makes it so much easier having easy access to them. We tend to take for granted that. I go to New York quite a bit but our produce puts them to shame. Take Joe’s Early Girl tomatoes, which are so amazing by themselves. They’re like a bundle of flavor that just explodes in your mouth. I think it’s wonderful to get up and go to the farmers' market and then be able to cook with the produce. One of the hardest things is to go to other places and use different tomatoes. You have to manipulate the food more to make it taste better.\u003c/p>\n\u003cp>The hardest thing about having a restaurant in the Bay Area is that no matter what, it’s a small town. You get a limited area, surrounded with water. It doesn't expand like L.A., which makes it so intimate and limited in a way, you know? Restaurants are opening all the time. The problem I have is: the quality of the cooks. There are great cooks but it’s really hard to find and hold on to great cooks. That’s one issue that has to be addressed sooner or later. It doesn’t allow for one place to have a bunch of great cooks who can elevate to the next level. The cost of living in the Bay Area is so, so high so cooks end up leaving and going somewhere else -- back to New York, Chicago or L.A. because they just can’t be there. We end up losing them. I call it the brain drain because we lose the smartest, brightest cooks. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How did you learn to cook such great food?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Lahlou:\u003c/strong> The environment was really fertile for me to grow in a culinary sense. If my family would have known I was going to be a cook, to travel 6,000 miles to cook, they would have revolted. It would not even be an acceptable option for me. I allowed myself to be exposed to different cultures. \u003c/p>\n\u003cp>I was going to go to college in France and stay with my aunt. I had an idea that I wanted to instead go to America. My grandpa wanted to find a way to tell me “It’s not a great idea, but yeah, if you want to get a visa, just know that it’s extremely hard.” Once he said it at the table in front of everyone, I was able to give it a try. I got a five-year visa and was so excited. \u003c/p>\n\u003cp>Everyone was shocked. My family had promised I could do it and within two to three weeks I was in a plane on my way to San Francisco. I was so homesick and business was hard. I couldn’t fly back to Morocco; it takes a day to fly back there. The one thing I could do to connect to them was food -- I started making things and it was terrible. I was so lost and so sad, there were so many tears and sleepless nights. Eventually I started using my memory to recreate the days and memories with all the women shopping and cooking in Morocco. I was really reliving those moments. \u003c/p>\n\u003cp>Of course, in Morocco there are no recipes. I would call someone and say “how did you make that tagine?” they’d say a “pinch of this and pinch of that.” I was in college (at San Francisco State) for economics but I was learning how to preserve things, how to break down a fish and how to cook, really. Eventually by the time I was finished with college, people said, “You should open a restaurant.” I had $3,700 to my name and so I opened a restaurant. I had no idea what I had gotten myself into. Once I opened the restaurant, it was traditional food, and I started to watch people eat, and talk to people about themselves and their food preferences. I started to realize that food has to have a sense of place. \u003c/p>\n\u003cp>Food has to connect people to where there are. I can’t cook food in the same way it’s made in Morocco. Food connects people to their past. They want to taste the stew that their great grandma made. It’s not Facebook or Twitter that connects us, it’s through memories and through food. It's how we stay connected to people and the past. Here in America it’s always “What’s new?” and “What are the trends?” People are always looking into the future here. I was stuck because the way I was cooking was in the past. But the way people are here is that they look into the future, looking at the ingredients. Food here is a religion, a way of life... where is that carrot and chicken from? There’s an obsession here. I had to change the way I was thinking about food. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Celebrate Day of the Dead with Sugar Skulls and Pan de Muerto ",
"title": "Celebrate Day of the Dead with Sugar Skulls and Pan de Muerto ",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/skulls-bakery.jpg\">\u003cimg class=\"alignnone size-full wp-image-50163\" title=\"skulls bakery\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/skulls-bakery.jpg\" alt=\"skulls bakery\" width=\"560\" height=\"551\">\u003c/a>\u003cbr>\n\u003cem>Sugar Skulls from Berkeley's Casa Latina Bakery\u003c/em>\u003c/p>\n\u003cp>Aren't skeletons, with their cavernous eye sockets and leering gap-toothed grins, supposed to inspire screams of terror?\u003c/p>\n\u003cp>Growing up in the central Mexican city of San Miguel de Allende, Adrian Orozco Blair, a 26-year student now living in San Francisco, didn't find the skeletons that are an integral part of \u003ca href=\"http://gomexico.about.com/od/festivalsholidays/p/day_of_the_dead.htm\">Day of the Dead\u003c/a> celebrations to be spooky, \"because the skulls were sweet sugar candy and you could eat them. We had an altar in our house with pictures of our cherished ancestors. Lighting the candles was a serious moment of acknowledgement, but the altars were so colorful and full of food that it took away the scariness.\" In fact, he still treasures Day of the Dead as \"a way the natural cycles of life are celebrated and a time when the existence of death is befriended.\"\u003c/p>\n\u003cp>\u003ca href=\"http://en.wikipedia.org/wiki/Day_of_the_Dead\">Dia de los Muertos\u003c/a> (Day of the Dead) traces its roots to an Aztec festival that merged with the Catholic All Saints and All Souls days. Celebrated in central and southern Mexico on November 1 and 2, families spend weeks before preparing home altars. At midnight on October 31, the gates of heaven are believed to open so that the spirits of deceased children may reunite with their families for one day. Altars are decorated with toys, candy, chocolate, little glasses of milk and small sugar skulls. On November 2, the adult spirits descend to enjoy the festivities and the altars may be set with tequila or the corn-based drink \u003ca href=\"http://en.wikipedia.org/wiki/Atole\">\u003cem>atole\u003c/em>\u003c/a> and favored personal objects of the deceased. In the afternoon, families move the celebration to the cemeteries, to clean graves and reminisce about their departed loved ones while enjoying a feast.\u003c/p>\n\u003cp>Regional traditions influence the exact make-up of the altars, but common elements include candles, marigolds, incense, photos of the deceased, cut-out paper banners, fruit, candied pumpkin, mole sauce, stacks of tortillas, pan de muerto (sweet egg bread, fashioned with a bone-shaped top) and decorated sugar skulls. These last two edible items caught my fancy and after a little looking, I've complied a list of places to buy or learn to make sugar skulls and pan de muerto in the coming week.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/eleanor.jpg\">\u003cimg class=\"alignnone size-full wp-image-50164\" title=\"eleanor of ethnic arts\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/eleanor.jpg\" alt=\"eleanor of ethnic arts\" width=\"400\" height=\"482\">\u003c/a>\u003cbr>\n\u003cem>Eleanor Hopewell, owner Ethnic Arts\u003c/em>\u003c/p>\n\u003cp>At Berkeley's \u003ca href=\"http://ethnicarts.com/\">Ethnic Arts\u003c/a> -- a shop much more like a museum -- amid Indonesian shadow puppets, African masks and Indian painted silks, stands a traditional Mexican altar set with candles, sodas, fruit and figurines of skeletons in a myriad of guises from bride and groom, to \"lady of the night\" and even dog and cat skeletons. The altar is decorated with cut-out tissue paper panels, surrounded by marigolds and day-glo colored skulls. Nearby is a large table set with pre-made sugar skulls and everything to decorate your own: bags of bright colored icing, foil, feathers, glitter and sequins. Owner Eleanor Hopewell has been offering this table of materials to children and adults in the community for 25 years.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/DIY-sugar-skull.jpg\">\u003cimg class=\"alignnone size-full wp-image-50167\" title=\"DIY sugar skull\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/DIY-sugar-skull.jpg\" alt=\"DIY sugar skull\" width=\"560\" height=\"379\">\u003c/a>\u003cbr>\n\u003cem>DIY sugar skull decorating for kids and adults $5/skull at Ethnic Arts\u003c/em>\u003c/p>\n\u003cp>Hopewell, who has traveled extensively in Mexico, was struck by the fun, festive spirit of Oaxaca's candle-lit processions to the cemetery, the bright colors and sharing of good memories that accompany inviting the spirits of loved ones to come back and visit. A picture of Hopewell's own mother is placed on the altar because, \"Mom always loved a good party.\" Hopewell tells me the mood of the Mexican Day of the Dead celebrations she experienced was not gloomy but upbeat and inviting. \"It's common to write the dead person's name on one sugar skull and your name on the other. It's not morbid, it serves as an invitation to show you want their spirit to come and be with you.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/molds.jpg\">\u003cimg class=\"alignnone size-full wp-image-50168\" title=\"molds\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/molds.jpg\" alt=\"molds\" width=\"560\" height=\"420\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Where to Buy or Make your Own Sugar Skulls and Pan de Muerto or Join the Festivities \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>East Bay\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.ethnicarts.com\">Ethnic Arts\u003c/a> -- decorate your own sugar skull -- $5 during store hours 11-6 (good to call ahead as local school groups may be there)\u003cbr>\n1314 Tenth Street, Berkeley (moving to 2236 San Pablo in mid-Nov.)\u003cbr>\n(510) 527-5270\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/bread-bakery.jpg\">\u003cimg class=\"alignnone size-full wp-image-50165\" title=\"bread bakery\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/bread-bakery.jpg\" alt=\"bread bakery\" width=\"560\" height=\"474\">\u003c/a>\u003cbr>\n\u003cem>Pan de Muerto topped with \"bones\" from Berkeley's Casa Latina Bakery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/casa-latina-bakery-berkeley\">Casa Latina Bakery\u003c/a> -- Pan de Muerto, decorative sugar skulls and small edible chocolate skulls.\u003cbr>\n1805 San Pablo Ave., Berkeley\u003cbr>\n(510) 558-7177\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/skulls.jpg\">\u003cimg class=\"alignnone size-full wp-image-50170\" title=\"skulls\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/skulls.jpg\" alt=\"skulls\" width=\"560\" height=\"420\">\u003c/a>\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>The Oakland Museum of California is hosting their 18th annual \u003ca href=\"http://museumca.org/calendar/18th-annual-community-celebration-days-dead\">Community Celebration for Days of the Dead\u003c/a> Sunday \u003cstrong>October 21. 12-4:30\u003c/strong> with dance and musical performances and vendors selling pan de muerto, sugar skulls and other craft items to decorate your home altar.\u003c/p>\n\u003cp>\u003cstrong>NEW ADDITIONS:\u003c/strong>\u003c/p>\n\u003cp>Oakland's Unity Council sponsors its 17th annual \u003ca href=\"http://www.unitycouncil.org/dia-de-los-muertos/\">Dia de los Muertos Festival\u003c/a> on \u003cstrong>Sunday October 28, 10-5,\u003c/strong> Fruitvale Village, features live music, Aztec dancers, altars and more.\u003c/p>\n\u003cp>\u003ca href=\"https://www.facebook.com/events/422301724496589/\">North Berkeley's Dia de los Muertos\u003c/a> Celebration on \u003cstrong>Friday November 2, from 5-9pm\u003c/strong> promises a candlelight procession led by Aztec dancers. Revelers are encouraged to wear costumes or giant paper mâché heads.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pan-de-muertos.jpg\">\u003cimg class=\"alignnone size-full wp-image-50169\" title=\"pan de muerto\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pan-de-muertos.jpg\" alt=\"pan de muerto\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>Pan de Muerto\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>San Francisco\u003c/strong>\u003c/p>\n\u003cp>A print shop on Mission Street called \u003ca href=\"http://www.autumnpress.com/autumn-express/exp/shop/category.aspx?catid=82\">Autumn Express\u003c/a> is offering a skull decorating workshop\u003cstrong> Tuesday October 23 from 5-6pm\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.lavictoriabakery.com/\">La Victoria Panaderia\u003c/a> on 24th Street will bake Pan de Muerto throughout the month.\u003c/p>\n\u003cp>\u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a> is hosting \u003ca href=\"http://www.lacocinasf.org/events/october-24th-dia-de-los-muertos/\">an evening exploring the Day of the Dead\u003c/a> food and culture connection at their Folsom street center in the Mission on \u003cstrong>Wednesday October 24, 6:30-9pm\u003c/strong> with one of the graduates of their incubator program, Chef Luis Valdez, a fifth-generation Yucatecan bread maker and co-owner with his wife of \u003ca href=\"http://chaacmool.com/\">Chaac Mool\u003c/a> food cart and catering. Chef Valdez will teach participants how to make traditional breads and other dishes for Day of the Dead. The event includes dinner and drinks.\u003c/p>\n\u003cp>\u003cstrong>On November 2, 6-11pm\u003c/strong> -- San Francisco’s Annual \u003ca href=\"http://www.dayofthedeadsf.org/\">Procession and Festival of Altars\u003c/a> at Garfield Park sponsored by The Marigold Project\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/skull-fabric.jpg\">\u003cimg class=\"alignnone size-full wp-image-50222\" title=\"skull fabric\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/skull-fabric.jpg\" alt=\"skull fabric\" width=\"400\" height=\"536\">\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/skulls-bakery.jpg\">\u003cimg class=\"alignnone size-full wp-image-50163\" title=\"skulls bakery\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/skulls-bakery.jpg\" alt=\"skulls bakery\" width=\"560\" height=\"551\">\u003c/a>\u003cbr>\n\u003cem>Sugar Skulls from Berkeley's Casa Latina Bakery\u003c/em>\u003c/p>\n\u003cp>Aren't skeletons, with their cavernous eye sockets and leering gap-toothed grins, supposed to inspire screams of terror?\u003c/p>\n\u003cp>Growing up in the central Mexican city of San Miguel de Allende, Adrian Orozco Blair, a 26-year student now living in San Francisco, didn't find the skeletons that are an integral part of \u003ca href=\"http://gomexico.about.com/od/festivalsholidays/p/day_of_the_dead.htm\">Day of the Dead\u003c/a> celebrations to be spooky, \"because the skulls were sweet sugar candy and you could eat them. We had an altar in our house with pictures of our cherished ancestors. Lighting the candles was a serious moment of acknowledgement, but the altars were so colorful and full of food that it took away the scariness.\" In fact, he still treasures Day of the Dead as \"a way the natural cycles of life are celebrated and a time when the existence of death is befriended.\"\u003c/p>\n\u003cp>\u003ca href=\"http://en.wikipedia.org/wiki/Day_of_the_Dead\">Dia de los Muertos\u003c/a> (Day of the Dead) traces its roots to an Aztec festival that merged with the Catholic All Saints and All Souls days. Celebrated in central and southern Mexico on November 1 and 2, families spend weeks before preparing home altars. At midnight on October 31, the gates of heaven are believed to open so that the spirits of deceased children may reunite with their families for one day. Altars are decorated with toys, candy, chocolate, little glasses of milk and small sugar skulls. On November 2, the adult spirits descend to enjoy the festivities and the altars may be set with tequila or the corn-based drink \u003ca href=\"http://en.wikipedia.org/wiki/Atole\">\u003cem>atole\u003c/em>\u003c/a> and favored personal objects of the deceased. In the afternoon, families move the celebration to the cemeteries, to clean graves and reminisce about their departed loved ones while enjoying a feast.\u003c/p>\n\u003cp>Regional traditions influence the exact make-up of the altars, but common elements include candles, marigolds, incense, photos of the deceased, cut-out paper banners, fruit, candied pumpkin, mole sauce, stacks of tortillas, pan de muerto (sweet egg bread, fashioned with a bone-shaped top) and decorated sugar skulls. These last two edible items caught my fancy and after a little looking, I've complied a list of places to buy or learn to make sugar skulls and pan de muerto in the coming week.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/eleanor.jpg\">\u003cimg class=\"alignnone size-full wp-image-50164\" title=\"eleanor of ethnic arts\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/eleanor.jpg\" alt=\"eleanor of ethnic arts\" width=\"400\" height=\"482\">\u003c/a>\u003cbr>\n\u003cem>Eleanor Hopewell, owner Ethnic Arts\u003c/em>\u003c/p>\n\u003cp>At Berkeley's \u003ca href=\"http://ethnicarts.com/\">Ethnic Arts\u003c/a> -- a shop much more like a museum -- amid Indonesian shadow puppets, African masks and Indian painted silks, stands a traditional Mexican altar set with candles, sodas, fruit and figurines of skeletons in a myriad of guises from bride and groom, to \"lady of the night\" and even dog and cat skeletons. The altar is decorated with cut-out tissue paper panels, surrounded by marigolds and day-glo colored skulls. Nearby is a large table set with pre-made sugar skulls and everything to decorate your own: bags of bright colored icing, foil, feathers, glitter and sequins. Owner Eleanor Hopewell has been offering this table of materials to children and adults in the community for 25 years.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/DIY-sugar-skull.jpg\">\u003cimg class=\"alignnone size-full wp-image-50167\" title=\"DIY sugar skull\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/DIY-sugar-skull.jpg\" alt=\"DIY sugar skull\" width=\"560\" height=\"379\">\u003c/a>\u003cbr>\n\u003cem>DIY sugar skull decorating for kids and adults $5/skull at Ethnic Arts\u003c/em>\u003c/p>\n\u003cp>Hopewell, who has traveled extensively in Mexico, was struck by the fun, festive spirit of Oaxaca's candle-lit processions to the cemetery, the bright colors and sharing of good memories that accompany inviting the spirits of loved ones to come back and visit. A picture of Hopewell's own mother is placed on the altar because, \"Mom always loved a good party.\" Hopewell tells me the mood of the Mexican Day of the Dead celebrations she experienced was not gloomy but upbeat and inviting. \"It's common to write the dead person's name on one sugar skull and your name on the other. It's not morbid, it serves as an invitation to show you want their spirit to come and be with you.\"\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/molds.jpg\">\u003cimg class=\"alignnone size-full wp-image-50168\" title=\"molds\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/molds.jpg\" alt=\"molds\" width=\"560\" height=\"420\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Where to Buy or Make your Own Sugar Skulls and Pan de Muerto or Join the Festivities \u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>East Bay\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.ethnicarts.com\">Ethnic Arts\u003c/a> -- decorate your own sugar skull -- $5 during store hours 11-6 (good to call ahead as local school groups may be there)\u003cbr>\n1314 Tenth Street, Berkeley (moving to 2236 San Pablo in mid-Nov.)\u003cbr>\n(510) 527-5270\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/bread-bakery.jpg\">\u003cimg class=\"alignnone size-full wp-image-50165\" title=\"bread bakery\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/bread-bakery.jpg\" alt=\"bread bakery\" width=\"560\" height=\"474\">\u003c/a>\u003cbr>\n\u003cem>Pan de Muerto topped with \"bones\" from Berkeley's Casa Latina Bakery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/casa-latina-bakery-berkeley\">Casa Latina Bakery\u003c/a> -- Pan de Muerto, decorative sugar skulls and small edible chocolate skulls.\u003cbr>\n1805 San Pablo Ave., Berkeley\u003cbr>\n(510) 558-7177\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/skulls.jpg\">\u003cimg class=\"alignnone size-full wp-image-50170\" title=\"skulls\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/skulls.jpg\" alt=\"skulls\" width=\"560\" height=\"420\">\u003c/a>\u003c/p>\n\u003cp> \u003c/p>\n\u003cp>The Oakland Museum of California is hosting their 18th annual \u003ca href=\"http://museumca.org/calendar/18th-annual-community-celebration-days-dead\">Community Celebration for Days of the Dead\u003c/a> Sunday \u003cstrong>October 21. 12-4:30\u003c/strong> with dance and musical performances and vendors selling pan de muerto, sugar skulls and other craft items to decorate your home altar.\u003c/p>\n\u003cp>\u003cstrong>NEW ADDITIONS:\u003c/strong>\u003c/p>\n\u003cp>Oakland's Unity Council sponsors its 17th annual \u003ca href=\"http://www.unitycouncil.org/dia-de-los-muertos/\">Dia de los Muertos Festival\u003c/a> on \u003cstrong>Sunday October 28, 10-5,\u003c/strong> Fruitvale Village, features live music, Aztec dancers, altars and more.\u003c/p>\n\u003cp>\u003ca href=\"https://www.facebook.com/events/422301724496589/\">North Berkeley's Dia de los Muertos\u003c/a> Celebration on \u003cstrong>Friday November 2, from 5-9pm\u003c/strong> promises a candlelight procession led by Aztec dancers. Revelers are encouraged to wear costumes or giant paper mâché heads.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pan-de-muertos.jpg\">\u003cimg class=\"alignnone size-full wp-image-50169\" title=\"pan de muerto\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/pan-de-muertos.jpg\" alt=\"pan de muerto\" width=\"560\" height=\"420\">\u003c/a>\u003cbr>\n\u003cem>Pan de Muerto\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>San Francisco\u003c/strong>\u003c/p>\n\u003cp>A print shop on Mission Street called \u003ca href=\"http://www.autumnpress.com/autumn-express/exp/shop/category.aspx?catid=82\">Autumn Express\u003c/a> is offering a skull decorating workshop\u003cstrong> Tuesday October 23 from 5-6pm\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.lavictoriabakery.com/\">La Victoria Panaderia\u003c/a> on 24th Street will bake Pan de Muerto throughout the month.\u003c/p>\n\u003cp>\u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a> is hosting \u003ca href=\"http://www.lacocinasf.org/events/october-24th-dia-de-los-muertos/\">an evening exploring the Day of the Dead\u003c/a> food and culture connection at their Folsom street center in the Mission on \u003cstrong>Wednesday October 24, 6:30-9pm\u003c/strong> with one of the graduates of their incubator program, Chef Luis Valdez, a fifth-generation Yucatecan bread maker and co-owner with his wife of \u003ca href=\"http://chaacmool.com/\">Chaac Mool\u003c/a> food cart and catering. Chef Valdez will teach participants how to make traditional breads and other dishes for Day of the Dead. The event includes dinner and drinks.\u003c/p>\n\u003cp>\u003cstrong>On November 2, 6-11pm\u003c/strong> -- San Francisco’s Annual \u003ca href=\"http://www.dayofthedeadsf.org/\">Procession and Festival of Altars\u003c/a> at Garfield Park sponsored by The Marigold Project\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/skull-fabric.jpg\">\u003cimg class=\"alignnone size-full wp-image-50222\" title=\"skull fabric\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/skull-fabric.jpg\" alt=\"skull fabric\" width=\"400\" height=\"536\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Check, Please! Bay Area reviews: Loló, Salute E Vita Ristorante, Le Garage",
"title": "Check, Please! Bay Area reviews: Loló, Salute E Vita Ristorante, Le Garage",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/cp710-group-studio800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/cp710-group560.jpg\" alt=\"Guests and host Leslie Sbrocco taping episode 710 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" title=\"Guests and host Leslie Sbrocco taping episode 710 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-50148\">\u003c/a>\u003cbr>\n\u003cem>Guests and host Leslie Sbrocco taping episode 710 of Check, Please! Bay Area at KQED.\u003c/em>\u003cbr>\n\u003cstrong>Photos: Wendy Goodfriend\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area\u003c/a> Season 7 episode 10 (710) airs Thursday October 18 at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes and channels\u003c/a>.\u003c/p>\n\u003cp>You can watch individual restaurant segments as well as \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7610\">view the entire episode online\u003c/a>. The website also provides restaurant information not specified on the show, written reviews from the guests and restaurant recipes. If you have opinions on the restaurants featured please feel free to share your thoughts. This season, Leslie Sbrocco will continue to share wine tips with each episode.\u003c/p>\n\u003cp>The tenth episode of the season features these restaurants: \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7616\">Loló Restaurant\u003c/a> (San Francisco), \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7624\">Salute E Vita Ristorante\u003c/a> (Richmond) and \u003ca href=\"http://blogs.kqed.org/checkplease/?p=7637\">Le Garage\u003c/a> (Sausalito).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/cp710-group800.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/10/cp710-group-greenroom560.jpg\" alt=\"Guests and host Leslie Sbrocco in greenroom after taping episode 710 of Check, Please! Bay Area at KQED.\" title=\"Guests and host Leslie Sbrocco in greenroom after taping episode 710 of Check, Please! Bay Area at KQED.\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-50146\">\u003c/a>\u003cbr>\n\u003cem>Guests and host Leslie Sbrocco in green room after taping episode 710 of Check, Please! Bay Area at KQED.\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Watch Leslie Sbrocco share her Wine Tips about Fortified Wines:\u003c/strong>\u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/4e1gQHggoF0\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">View more Wine Tips at Check, Please! Bay Area\u003c/a>.\u003c/p>\n\n",
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"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"order": 1
},
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"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
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"meta": {
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"source": "Commonwealth Club of California"
},
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"title": "Forum",
"tagline": "The conversation starts here",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
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"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"officialWebsiteLink": "http://freakonomics.com/",
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"meta": {
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"source": "WNYC"
},
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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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},
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"id": "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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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"hidden-brain": {
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"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.",
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"airtime": "SUN 7:30pm-8pm",
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"link": "/radio/program/how-i-built-this",
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"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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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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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": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
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"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
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"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
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"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
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"source": "pbs"
},
"link": "/radio/program/pbs-newshour",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
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"officialWebsiteLink": "/perspectives/",
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
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