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"disqusTitle": "Publish like a Local: Nion McEvoy and Chronicle Books ",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Nion-finalBAB.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Nion-finalBAB.jpg\" alt=\"Nion McEvoy\" title=\"Nion McEvoy\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-46964\">\u003c/a>\u003cbr>\n\u003cem>Nion McEvoy. Photo credit: Najib Joe Hakim\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://twitter.com/ntmce\">Nion McEvoy\u003c/a>, 60, has steadily built a media empire that currently includes \u003ca href=\"http://www.chroniclebooks.com/\">Chronicle Books\u003c/a>, \u003ca href=\"http://www.7x7.com/\">7x7\u003c/a>, and \u003ca href=\"http://www.californiahomedesign.com/magazine\">California Home and Design Magazine\u003c/a>, all of which are stylishly housed in one building near the Giant’s ballpark. At Chronicle Books, McEvoy is the chairman, CEO and owner. He is a descendant of M.H. de Young, who founded the \u003ca href=\"http://www.sfgate.com/\">San Francisco Chronicle\u003c/a> and was the co-founder of San Francisco’s cotillion ball for debutantes. Chronicle Books is a separate entity from the media outlet and McEvoy bought and took over Chronicle Books in 1999. McEvoy is trained as an attorney and also has a hand in \u003ca href=\"http://www.mcevoyranch.com/the-ranch/our-oils\">McEvoy Olive Oil\u003c/a>, which was started by his mother Nan McEvoy and is known as much for its peppery olive oils as it is for its annual harvest celebration for 500 luminaries and friends. \u003c/p>\n\u003cp>Having Chronicle Books based in San Francisco is interesting on many fronts: the publishing industry has historically set up shop and celebrated itself on the east coast. The company’s catalog is rich with books on cooking and food, but there’s also music (\u003ca href=\"http://www.chroniclebooks.com/titles/the-beatles-anthology.html\">Beatles\u003c/a> fans take note), art and photography, kids books, gardening and fiction titles as well as the world’s cutest dog with over three million \u003ca href=\"https://www.facebook.com/Boo\">Facebook\u003c/a> fans, \u003ca href=\"http://www.chroniclebooks.com/titles/life-style/pets/boo-little-dog-in-the-big-city.html\">Boo\u003c/a>. Boo potentially manages to charm even those who normally find small dogs to be sort of lame and annoying (guilty!). Chronicle Books reflects local excellence with successful titles that include \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/baking-desserts/miette.html\">Miette\u003c/a>, \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/chefs-restaurants/tartine.html\">Tartine\u003c/a>, \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/general-cookbooks/tartine-bread.html\">Tartine Bread\u003c/a>, \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/general-cookbooks/michael-chiarello-s-bottega.html\">Bottega\u003c/a> by Michael Chiarello, \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/health-vegetarian/simply-organic.html\">Simply Organic\u003c/a> by Jesse Ziff Cool, and the \u003ca href=\"http://www.chroniclebooks.com/titles/life-style/travel/the-san-francisco-ferry-plaza-farmers-market-cookbook.html\">San Francisco Ferry Plaza Farmers’ Market Cookbook\u003c/a>, according to Sarah Billingsley, who is Associate Editor at Chronicle Books. Food titles with national reach include the bestselling \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/baking-desserts/cake-pops-by-bakerella.html\">Cake Pops\u003c/a> as well as \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/general-cookbooks/weber-s-big-book-of-grilling.html\">Weber’s Big Book of Grilling\u003c/a> and the vegetable-focused book \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/health-vegetarian/plenty.html\">Plenty\u003c/a>. Bay Area Bites interviewed McEvoy, Billingsley and Peter Perez, who is Associate Marketing Director, Food & Drink/Art Publishing at Chronicle Books. Their comments have been condensed for clarity.\u003c/p>\n\u003cp>\u003ca href=\"http://www.chroniclebooks.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/chronicle-books.jpg\" alt=\"Chronicle Books\" title=\"Chronicle Books\" width=\"560\" height=\"173\" class=\"alignnone size-full wp-image-47679\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What’s new with Chronicle Books?\u003c/strong>\u003cbr>\n\u003cem>McEvoy:\u003c/em> We were really blown away by Cake Pops by \u003ca href=\"http://www.bakerella.com/\">Bakerella\u003c/a>. The sales numbers are pretty insane and it’s been a huge success. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The sun was out more often than not last year and we had a good year. Over the last decade, the world of publishing has been troubled, anxious and confused yet we’ve always been profitable. \u003c/p>\n\u003cp>\u003cem>Perez:\u003c/em> It’s really exciting that we’re putting out the \u003ca href=\"https://twitter.com/YigitPura\">Yigit Pura\u003c/a> cookbook. He’s opening Tout Sweet at Macy’s any day now and he’s such a lovely chef. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How did that come about?\u003c/strong>\u003cbr>\n\u003cem>Perez:\u003c/em> Here's a good piece of local gossip: Yigit knows \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/02/san-francisco-food-secrets-of-frankie-frankeny-and-chloe-harris/\">Frankie Frankeny\u003c/a> and Frankie’s wife \u003ca href=\"http://www.7x7.com/user/182\">Chloé Harris Frankeny\u003c/a> through the \u003ca href=\"http://www.marriageequality.org/\">Marriage Equality\u003c/a> movement. The book idea was from them organically talking in a way that’s more closely knit rather than just an agent’s proposal arriving on our desk.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What role does social media play at Chronicle Books?\u003c/strong>\u003cbr>\n\u003cem>McEvoy:\u003c/em> The biggest food app that people rely on is Instagram. Everyone relies on what they saw and ate and everyone here is in love with it. We have a huge Pinterest culture and find authors there. So much of social media is relational and about discovering. \u003c/p>\n\u003cp>\u003cem>Perez:\u003c/em> We were early adapters to \u003ca href=\"https://twitter.com/ChronicleBooks\">Twitter\u003c/a>, \u003ca href=\"https://www.facebook.com/ChronicleBooks\">Facebook\u003c/a>, Instagram and Pinterest and find neat ways to get people’s response. We’re really conscientious of being tastemakers and trend watchers; we’ve been publishing for over 25 years. \u003c/p>\n\u003cp>The most primal thing that’s been going on now close to five years is that we have a regular food based blog post weekly. I’ll write it or I often get our authors to guest blog. One of our best selling authors is Bakerella -- and we’re approaching a million copies with her book. When she’s a guest blogger for us, it’s mutually beneficial. It’s not paid placement and it’s really through the social experience online. \u003c/p>\n\u003cp>For the blog, usually there’s a recipe embedded to give people a connection to the book. We share recipes, and it’s a PDF that you absolutely have permission to keep that content. Or we do Q&As and quizzes that get a huge response. We’ll do a crowd source kind of thing, where we use Instagram for hashtags and say, “Tell us your favorite ice cream flavor.” We \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/23/the-humphry-slocombe-ice-cream-book-review-and-recipe-for-blue-bottle-vietnamese-coffee-ice-cream/\">published\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/12/food-secrets-of-humphry-slocombes-jake-godby-sean-vahey/\">Humphry Slocombe\u003c/a> and they have over 300K Twitter followers. We let the author be a judge, and select who we pick. \u003c/p>\n\u003cp>There’s more behind the scenes and context on why we published the book. When we do giveaways, it’s to get people to comment and instigate a response. We have a lot more readers than commentators. We’re trying to engage and not be hard hitting with, “Buy our books.” We know people love our books for a reason and we publish things we really believe in. It’s not just a crass commercial operation.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Why keep Chronicle Books in San Francisco?\u003c/strong>\u003cbr>\n\u003cem>McEvoy:\u003c/em> I’ve always thought that one of the advantages is there isn’t that much publishing in San Francisco so you don’t go out and have drinks on the town and run into folks. It’s an interesting world we live in out here. My kids are so into Facebook and I just see a world where we get increasingly digital and fast-paced and non-material. At the same time we have Slow Food and caring about where the chicken went to high school. We are increasingly interested in the physical and sensuous real world as a counterbalance to how much time we spend in our little screens and boxes. We are in fact all mammals and it’s under reported how much we like things.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Nion, what’s your involvement with McEvoy olive oil & what’s the story there? \u003c/strong>\u003cbr>\n\u003cem>McEvoy:\u003c/em> My mom used to say, “Sometimes I think in my last incarnation I was a medieval farmer because I love olive oil and bread so much.\" \u003c/p>\n\u003cp>Mom got the property in Marin and thought it’d be a nice place for my kids. Marin wouldn’t let her do anything unless it was with an agricultural purpose and she thought olives. I introduced her to Maggie Klein's book \u003ca href=\"http://www.amazon.com/Feast-Olive-Cooking-Olives-Oil/dp/0811805239\">The Feast of the Olive\u003c/a> and then to Italian olive expert Maurizio Caselli. Maurizio looked at it and said “Oh yes, perfect.” Then my mom imported seedlings from different Tuscan varietals and planted her first crop with olive trees. She’s 93 now and does not make all the executive decisions so I get pulled in to help out. Our little marketing dept Christina Cavallaro and Jane Steele--who both worked at Chronicle Books at one time-- thought it’d be good to go into lotions and skin care products for our 80 Acres line. We had to learn that from scratch. Then a few years ago we released our 1st scent/flavor called verde. Then after that, we did lavender and blood orange. Those have been dramatically successful and now sell in Harrod’s. The relation between olive oil and Chronicle Books is that both companies share a love for high quality and the beautiful and sensuously pleasing.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Nion, what are your favorite Bay Area spots for food & drink? \u003c/strong>\u003cbr>\n\u003cem>McEvoy:\u003c/em> \u003ca href=\"http://www.331fish.com/food/index.html\">Fish\u003c/a> in Sausalito for the Vietnamese salmon banh mi and \u003ca href=\"http://outthedoors.com/\">Out the Door\u003c/a> for chicken pho. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Nion, what is your guiltiest food pleasure?\u003c/strong>\u003cbr>\n\u003cem>McEvoy:\u003c/em> Caramel and sea salt ice cream from \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a>. I’m not that susceptible to junk food but I am susceptible to food.\u003c/p>\n\u003chr>\n\u003cp>Chronicle Books is having a \u003cstrong>Back To School Warehouse Sale\u003c/strong>, where you can save 65% on select titles. Peter Perez recommends arriving early for the best deals and selection.\u003c/p>\n\u003cp>\u003cstrong>WHERE:\u003c/strong> Chronicle Books Corporate Headquarters ONLY\u003cbr>\n680 Second Street\u003cbr>\nSan Francisco, CA 94107\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>WHEN:\u003c/strong> Wednesday, August 22, 9:00 am-7:00 pm\u003cbr>\nThursday, August 23, 9:00 am-7:00 pm\u003cbr>\nFriday, August 24, 9:00 am-7:00 pm\u003c/p>\n\n",
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"excerpt": "Mary Ladd interviews Nion McEvoy, who has owned and operated the San Francisco-based Chronicle Books since 1999. Social media is an integral part of the company’s strategy, and McEvoy shares why he keeps the independent publishing house in San Francisco. ",
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"title": "Publish like a Local: Nion McEvoy and Chronicle Books | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Nion-finalBAB.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Nion-finalBAB.jpg\" alt=\"Nion McEvoy\" title=\"Nion McEvoy\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-46964\">\u003c/a>\u003cbr>\n\u003cem>Nion McEvoy. Photo credit: Najib Joe Hakim\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"https://twitter.com/ntmce\">Nion McEvoy\u003c/a>, 60, has steadily built a media empire that currently includes \u003ca href=\"http://www.chroniclebooks.com/\">Chronicle Books\u003c/a>, \u003ca href=\"http://www.7x7.com/\">7x7\u003c/a>, and \u003ca href=\"http://www.californiahomedesign.com/magazine\">California Home and Design Magazine\u003c/a>, all of which are stylishly housed in one building near the Giant’s ballpark. At Chronicle Books, McEvoy is the chairman, CEO and owner. He is a descendant of M.H. de Young, who founded the \u003ca href=\"http://www.sfgate.com/\">San Francisco Chronicle\u003c/a> and was the co-founder of San Francisco’s cotillion ball for debutantes. Chronicle Books is a separate entity from the media outlet and McEvoy bought and took over Chronicle Books in 1999. McEvoy is trained as an attorney and also has a hand in \u003ca href=\"http://www.mcevoyranch.com/the-ranch/our-oils\">McEvoy Olive Oil\u003c/a>, which was started by his mother Nan McEvoy and is known as much for its peppery olive oils as it is for its annual harvest celebration for 500 luminaries and friends. \u003c/p>\n\u003cp>Having Chronicle Books based in San Francisco is interesting on many fronts: the publishing industry has historically set up shop and celebrated itself on the east coast. The company’s catalog is rich with books on cooking and food, but there’s also music (\u003ca href=\"http://www.chroniclebooks.com/titles/the-beatles-anthology.html\">Beatles\u003c/a> fans take note), art and photography, kids books, gardening and fiction titles as well as the world’s cutest dog with over three million \u003ca href=\"https://www.facebook.com/Boo\">Facebook\u003c/a> fans, \u003ca href=\"http://www.chroniclebooks.com/titles/life-style/pets/boo-little-dog-in-the-big-city.html\">Boo\u003c/a>. Boo potentially manages to charm even those who normally find small dogs to be sort of lame and annoying (guilty!). Chronicle Books reflects local excellence with successful titles that include \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/baking-desserts/miette.html\">Miette\u003c/a>, \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/chefs-restaurants/tartine.html\">Tartine\u003c/a>, \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/general-cookbooks/tartine-bread.html\">Tartine Bread\u003c/a>, \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/general-cookbooks/michael-chiarello-s-bottega.html\">Bottega\u003c/a> by Michael Chiarello, \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/health-vegetarian/simply-organic.html\">Simply Organic\u003c/a> by Jesse Ziff Cool, and the \u003ca href=\"http://www.chroniclebooks.com/titles/life-style/travel/the-san-francisco-ferry-plaza-farmers-market-cookbook.html\">San Francisco Ferry Plaza Farmers’ Market Cookbook\u003c/a>, according to Sarah Billingsley, who is Associate Editor at Chronicle Books. Food titles with national reach include the bestselling \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/baking-desserts/cake-pops-by-bakerella.html\">Cake Pops\u003c/a> as well as \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/general-cookbooks/weber-s-big-book-of-grilling.html\">Weber’s Big Book of Grilling\u003c/a> and the vegetable-focused book \u003ca href=\"http://www.chroniclebooks.com/titles/food-drink/health-vegetarian/plenty.html\">Plenty\u003c/a>. Bay Area Bites interviewed McEvoy, Billingsley and Peter Perez, who is Associate Marketing Director, Food & Drink/Art Publishing at Chronicle Books. Their comments have been condensed for clarity.\u003c/p>\n\u003cp>\u003ca href=\"http://www.chroniclebooks.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/chronicle-books.jpg\" alt=\"Chronicle Books\" title=\"Chronicle Books\" width=\"560\" height=\"173\" class=\"alignnone size-full wp-image-47679\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What’s new with Chronicle Books?\u003c/strong>\u003cbr>\n\u003cem>McEvoy:\u003c/em> We were really blown away by Cake Pops by \u003ca href=\"http://www.bakerella.com/\">Bakerella\u003c/a>. The sales numbers are pretty insane and it’s been a huge success. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The sun was out more often than not last year and we had a good year. Over the last decade, the world of publishing has been troubled, anxious and confused yet we’ve always been profitable. \u003c/p>\n\u003cp>\u003cem>Perez:\u003c/em> It’s really exciting that we’re putting out the \u003ca href=\"https://twitter.com/YigitPura\">Yigit Pura\u003c/a> cookbook. He’s opening Tout Sweet at Macy’s any day now and he’s such a lovely chef. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: How did that come about?\u003c/strong>\u003cbr>\n\u003cem>Perez:\u003c/em> Here's a good piece of local gossip: Yigit knows \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/02/san-francisco-food-secrets-of-frankie-frankeny-and-chloe-harris/\">Frankie Frankeny\u003c/a> and Frankie’s wife \u003ca href=\"http://www.7x7.com/user/182\">Chloé Harris Frankeny\u003c/a> through the \u003ca href=\"http://www.marriageequality.org/\">Marriage Equality\u003c/a> movement. The book idea was from them organically talking in a way that’s more closely knit rather than just an agent’s proposal arriving on our desk.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What role does social media play at Chronicle Books?\u003c/strong>\u003cbr>\n\u003cem>McEvoy:\u003c/em> The biggest food app that people rely on is Instagram. Everyone relies on what they saw and ate and everyone here is in love with it. We have a huge Pinterest culture and find authors there. So much of social media is relational and about discovering. \u003c/p>\n\u003cp>\u003cem>Perez:\u003c/em> We were early adapters to \u003ca href=\"https://twitter.com/ChronicleBooks\">Twitter\u003c/a>, \u003ca href=\"https://www.facebook.com/ChronicleBooks\">Facebook\u003c/a>, Instagram and Pinterest and find neat ways to get people’s response. We’re really conscientious of being tastemakers and trend watchers; we’ve been publishing for over 25 years. \u003c/p>\n\u003cp>The most primal thing that’s been going on now close to five years is that we have a regular food based blog post weekly. I’ll write it or I often get our authors to guest blog. One of our best selling authors is Bakerella -- and we’re approaching a million copies with her book. When she’s a guest blogger for us, it’s mutually beneficial. It’s not paid placement and it’s really through the social experience online. \u003c/p>\n\u003cp>For the blog, usually there’s a recipe embedded to give people a connection to the book. We share recipes, and it’s a PDF that you absolutely have permission to keep that content. Or we do Q&As and quizzes that get a huge response. We’ll do a crowd source kind of thing, where we use Instagram for hashtags and say, “Tell us your favorite ice cream flavor.” We \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/23/the-humphry-slocombe-ice-cream-book-review-and-recipe-for-blue-bottle-vietnamese-coffee-ice-cream/\">published\u003c/a> \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/12/food-secrets-of-humphry-slocombes-jake-godby-sean-vahey/\">Humphry Slocombe\u003c/a> and they have over 300K Twitter followers. We let the author be a judge, and select who we pick. \u003c/p>\n\u003cp>There’s more behind the scenes and context on why we published the book. When we do giveaways, it’s to get people to comment and instigate a response. We have a lot more readers than commentators. We’re trying to engage and not be hard hitting with, “Buy our books.” We know people love our books for a reason and we publish things we really believe in. It’s not just a crass commercial operation.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Why keep Chronicle Books in San Francisco?\u003c/strong>\u003cbr>\n\u003cem>McEvoy:\u003c/em> I’ve always thought that one of the advantages is there isn’t that much publishing in San Francisco so you don’t go out and have drinks on the town and run into folks. It’s an interesting world we live in out here. My kids are so into Facebook and I just see a world where we get increasingly digital and fast-paced and non-material. At the same time we have Slow Food and caring about where the chicken went to high school. We are increasingly interested in the physical and sensuous real world as a counterbalance to how much time we spend in our little screens and boxes. We are in fact all mammals and it’s under reported how much we like things.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Nion, what’s your involvement with McEvoy olive oil & what’s the story there? \u003c/strong>\u003cbr>\n\u003cem>McEvoy:\u003c/em> My mom used to say, “Sometimes I think in my last incarnation I was a medieval farmer because I love olive oil and bread so much.\" \u003c/p>\n\u003cp>Mom got the property in Marin and thought it’d be a nice place for my kids. Marin wouldn’t let her do anything unless it was with an agricultural purpose and she thought olives. I introduced her to Maggie Klein's book \u003ca href=\"http://www.amazon.com/Feast-Olive-Cooking-Olives-Oil/dp/0811805239\">The Feast of the Olive\u003c/a> and then to Italian olive expert Maurizio Caselli. Maurizio looked at it and said “Oh yes, perfect.” Then my mom imported seedlings from different Tuscan varietals and planted her first crop with olive trees. She’s 93 now and does not make all the executive decisions so I get pulled in to help out. Our little marketing dept Christina Cavallaro and Jane Steele--who both worked at Chronicle Books at one time-- thought it’d be good to go into lotions and skin care products for our 80 Acres line. We had to learn that from scratch. Then a few years ago we released our 1st scent/flavor called verde. Then after that, we did lavender and blood orange. Those have been dramatically successful and now sell in Harrod’s. The relation between olive oil and Chronicle Books is that both companies share a love for high quality and the beautiful and sensuously pleasing.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Nion, what are your favorite Bay Area spots for food & drink? \u003c/strong>\u003cbr>\n\u003cem>McEvoy:\u003c/em> \u003ca href=\"http://www.331fish.com/food/index.html\">Fish\u003c/a> in Sausalito for the Vietnamese salmon banh mi and \u003ca href=\"http://outthedoors.com/\">Out the Door\u003c/a> for chicken pho. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: Nion, what is your guiltiest food pleasure?\u003c/strong>\u003cbr>\n\u003cem>McEvoy:\u003c/em> Caramel and sea salt ice cream from \u003ca href=\"http://www.wholefoodsmarket.com/\">Whole Foods\u003c/a>. I’m not that susceptible to junk food but I am susceptible to food.\u003c/p>\n\u003chr>\n\u003cp>Chronicle Books is having a \u003cstrong>Back To School Warehouse Sale\u003c/strong>, where you can save 65% on select titles. Peter Perez recommends arriving early for the best deals and selection.\u003c/p>\n\u003cp>\u003cstrong>WHERE:\u003c/strong> Chronicle Books Corporate Headquarters ONLY\u003cbr>\n680 Second Street\u003cbr>\nSan Francisco, CA 94107\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>WHEN:\u003c/strong> Wednesday, August 22, 9:00 am-7:00 pm\u003cbr>\nThursday, August 23, 9:00 am-7:00 pm\u003cbr>\nFriday, August 24, 9:00 am-7:00 pm\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Lali Ghlonti Celebrates her Native Georgian Cuisine at SF Street Food Festival",
"title": "Lali Ghlonti Celebrates her Native Georgian Cuisine at SF Street Food Festival",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Lali.jpeg\">\u003cimg class=\"alignnone size-full wp-image-47207\" title=\"Lali Ghlonti\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Lali.jpeg\" alt=\"Lali Ghlonti\" width=\"400\" height=\"600\">\u003c/a>\u003cbr>\n\u003cem>Lali Ghlonti. Photo courtesy John Ater\u003c/em>\u003c/p>\n\u003cp>In 2004, when \u003ca href=\"http://www.lalisf.com\">Lali Ghlonti\u003c/a>, came to visit her cousin in San Francisco from her native \u003ca href=\"http://www.aboutgeorgia.ge/\">Georgia\u003c/a> (the country which borders the Black Sea, Turkey, Armenia, Azerbaijan and Russia), she fell in love with the foggy weather and decided to stay.\u003c/p>\n\u003cp>The only problem: Ghlonti, who worked as an accountant in Tbilisi, knew only 2 words in English: “yes” and “no.” For the last eight years, she has been saying \"yes\" to a whole new life here, including \u003ca href=\"http://www.ccsf.edu/Departments/Culinary_Arts-Hospitality_Studies/\">City College of San Francisco’s Culinary Program\u003c/a>, the \u003ca href=\"http://www.womensinitiative.org/index.htm\">Women’s Initiative\u003c/a> and \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a>’s food incubator program. “The day I got accepted to La Cocina was the happiest day of my life,” says Ghlonti, who now speaks English well. Her most recent “yes” was to participating in this Saturday’s \u003ca href=\"http://www.sfstreetfoodfest.com/\">SF Street Food Festival\u003c/a> sponsored by La Cocina where she will make 3 dishes:\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/16/lali-ghlonti-celebrates-her-native-georgian-cuisine-at-sf-street-food-festival/kidney-bean/\" rel=\"attachment wp-att-47208\">\u003cimg class=\"alignnone size-full wp-image-47208\" title=\" Georgian kidney bean dish\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/kidney-bean.jpeg\" alt=\" Georgian kidney bean dish\" width=\"560\" height=\"560\">\u003c/a>\u003cbr>\n\u003cem>Pkhali and mchadi: Georgian kidney bean spread and corn bread. Photo courtesy John Ater\u003c/em> \u003c/p>\n\u003cp>1) \u003cem>Pkhali\u003c/em>: a kidney bean spread made with walnuts, cilantro, balsamic vinegar, garlic, and spices. Served with \u003cem>mchadi\u003c/em>, Georgian mini corn bread and pomegranate molasses. This is a dish for special occasions like birthdays and weddings,\" says Ghlonti.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/16/lali-ghlonti-celebrates-her-native-georgian-cuisine-at-sf-street-food-festival/lali-blintzes/\" rel=\"attachment wp-att-47209\">\u003cimg class=\"alignnone size-full wp-image-47209\" title=\"Lali blintzes\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Lali-blintzes.jpeg\" alt=\"Lali blintzes\" width=\"560\" height=\"374\">\u003c/a>\u003cbr>\n\u003cem>Chicken blintzes. Photo courtesy John Ater\u003c/em>\u003c/p>\n\u003cp>2) Chicken Blintzes with “Georgian “Salsa”: These chicken blintzes honor both of Ghlonti’s parents. Her mother is Russian, her father Georgian. “Mom's favorite dish is blintzes. She taught me how to make them by hand. The chicken is baked, then ground with fried onion, pepper and salt. Served with \u003cem>adjika\u003c/em>, a Georgian version of salsa, “made from tomato, chili pepper, bell pepper, garlic dill, cilantro -- it’s good with meat or fish.\"\u003c/p>\n\u003cp>3) Georgian Sangria: a blend of red grape, cranberry, apple, and pomegranate juices. Pomegranates are an important part of Georgian cuisine. “In Georgia, you can find them all yearlong at farmers' markets. But here pomegranates are seasonal, so I can use pomegranate molasses,” Ghlonti says.\u003c/p>\n\u003cp>Bay Area Bites interviewed Lali Ghlonti at her beloved La Cocina:\u003c/p>\n\u003cp>\u003cstrong>Georgian cuisine doesn't seem to be very well known yet. What are some of its typical ingredients?\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://en.wikipedia.org/wiki/Georgian_cuisine\">Georgian dishes\u003c/a> use herbs like cilantro, onions, red pepper, fenugreek, coriander, pomegranate, fish, meat and lamb, chicken. Fenugreek was hard to find when I first moved here, but then I found it at Whole Foods and when I go to Georgia to visit I bring some back here. \u003ca href=\"http://www.aboutgeorgia.ge/cuisine/\">Georgian cuisine\u003c/a> has absorbed the best culinary influences of its neighbors and we love meat, eggplant, soups, nuts and spices. It’s also one of the most ancient wine making cultures too.\u003c/p>\n\u003cp>\u003cstrong>Do Americans have any misconceptions when they find out you are from Georgia?\u003c/strong>\u003c/p>\n\u003cp>Yes. They don’t know where Georgia is; they think I am from the state of Georgia or from Russia. The Georgian language is completely different from Russian, with a completely different alphabet. I married a guy from Odessa. I speak Russian as well as Georgian. In Georgia, everyone loves to cook, men too. My father cooked at least two times a week. He made a good chicken \u003cem>satsivi\u003c/em> with walnut sauce.\u003c/p>\n\u003cp>\u003cstrong>I've heard Georgians have a culinary tradition of holding feasts. Can you tell me what they are like?\u003c/strong>\u003c/p>\n\u003cp>Georgian people are famous for their hospitality. Feasts are very important. You can have 100 people at a feast, which may go on all night. You always have a toastmaster, called a \u003ca href=\"http://en.wikipedia.org/wiki/Tamada\">Tamada\u003c/a> who is in charge, a strong guy who can really drink. He uses a horn decorated with silver to make many toasts with red wine. He could make 50 toasts to parents, elders and guests. See, with the horn shape, he has to finish every drink because he can’t put it down on table. Toasts are even made to ideas like life, love, friendship. Each person around the table expresses their personal understanding of these abstract concepts. The feast and toasts go on all day, while new platters of food are brought. It continues the next day with what we call hangover soup, \u003cem>khashi\u003c/em> -- that’s made from the cows’ stomach and legs.\u003c/p>\n\u003cp>\u003cstrong>You just got selected to be one of the five businesses at the former Red Vic Movie House on Haight Street. Are you excited?\u003c/strong>\u003c/p>\n\u003cp>The second happiest day of my life was when I found out I was accepted for the \u003ca href=\"http://www.tablehopper.com/chatterbox/as-previous-reportedhttpwwwtablehoppercomchatterboxthe-plans-for-the-red-vic-on-tablehopper/\">Second Act Marketplace\u003c/a> which will be part of the former Red Vic Movie House. It's set to open in March of 2013. I’ll have a small stand to make Georgian pastries. This really means a lot. My dream is to open a café so I can grow the finances to bring my parents here from Georgia. My café would be the first in San Francisco to serve authentic Georgian cuisine. There’s a Russian restaurant here that says they serve Georgian food. I tried it, but it wasn’t the real Georgian food. You don’t know it unless you lived in Georgia.\u003c/p>\n\u003cp>\u003cstrong>At the SF Street Food Festival look for Lali between 20th and 21st streets. She’ll be cooking blintzes for 500 people, and small bites of kidney bean spread and corn bread for 700.\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Georgian-horn.jpeg\">\u003cimg class=\"alignnone size-full wp-image-47259\" title=\"Georgian horn\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Georgian-horn.jpeg\" alt=\"Georgian horn\" width=\"450\" height=\"336\">\u003c/a>\u003cbr>\n\u003cem>Georgian drinking horn. Photo courtesy Lali Ghlonti\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Lali's Catering\u003c/strong>\u003cbr>\nWebsite: \u003ca href=\"http://www.lalisf.com\">lalisf.com\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/LalisCatering\">Lali's\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/laliscatering\">@laliscatering\u003c/a>\u003c/p>\n\n",
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"excerpt": "Lali Ghlonti is thrilled to introduce Georgian specialities to the 2012 SF Street Food Festival, sponsored by La Cocina. The native of Tbilisi will make kidney bean spread with corn bread, and chicken blintzes with \"Georgian salsa.\"",
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"description": "Lali Ghlonti is thrilled to introduce Georgian specialities to the 2012 SF Street Food Festival, sponsored by La Cocina. The native of Tbilisi will make kidney bean spread with corn bread, and chicken blintzes with "Georgian salsa."",
"title": "Lali Ghlonti Celebrates her Native Georgian Cuisine at SF Street Food Festival | KQED",
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"headline": "Lali Ghlonti Celebrates her Native Georgian Cuisine at SF Street Food Festival",
"datePublished": "2012-08-16T08:00:42-07:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Lali.jpeg\">\u003cimg class=\"alignnone size-full wp-image-47207\" title=\"Lali Ghlonti\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Lali.jpeg\" alt=\"Lali Ghlonti\" width=\"400\" height=\"600\">\u003c/a>\u003cbr>\n\u003cem>Lali Ghlonti. Photo courtesy John Ater\u003c/em>\u003c/p>\n\u003cp>In 2004, when \u003ca href=\"http://www.lalisf.com\">Lali Ghlonti\u003c/a>, came to visit her cousin in San Francisco from her native \u003ca href=\"http://www.aboutgeorgia.ge/\">Georgia\u003c/a> (the country which borders the Black Sea, Turkey, Armenia, Azerbaijan and Russia), she fell in love with the foggy weather and decided to stay.\u003c/p>\n\u003cp>The only problem: Ghlonti, who worked as an accountant in Tbilisi, knew only 2 words in English: “yes” and “no.” For the last eight years, she has been saying \"yes\" to a whole new life here, including \u003ca href=\"http://www.ccsf.edu/Departments/Culinary_Arts-Hospitality_Studies/\">City College of San Francisco’s Culinary Program\u003c/a>, the \u003ca href=\"http://www.womensinitiative.org/index.htm\">Women’s Initiative\u003c/a> and \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a>’s food incubator program. “The day I got accepted to La Cocina was the happiest day of my life,” says Ghlonti, who now speaks English well. Her most recent “yes” was to participating in this Saturday’s \u003ca href=\"http://www.sfstreetfoodfest.com/\">SF Street Food Festival\u003c/a> sponsored by La Cocina where she will make 3 dishes:\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/16/lali-ghlonti-celebrates-her-native-georgian-cuisine-at-sf-street-food-festival/kidney-bean/\" rel=\"attachment wp-att-47208\">\u003cimg class=\"alignnone size-full wp-image-47208\" title=\" Georgian kidney bean dish\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/kidney-bean.jpeg\" alt=\" Georgian kidney bean dish\" width=\"560\" height=\"560\">\u003c/a>\u003cbr>\n\u003cem>Pkhali and mchadi: Georgian kidney bean spread and corn bread. Photo courtesy John Ater\u003c/em> \u003c/p>\n\u003cp>1) \u003cem>Pkhali\u003c/em>: a kidney bean spread made with walnuts, cilantro, balsamic vinegar, garlic, and spices. Served with \u003cem>mchadi\u003c/em>, Georgian mini corn bread and pomegranate molasses. This is a dish for special occasions like birthdays and weddings,\" says Ghlonti.\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/2012/08/16/lali-ghlonti-celebrates-her-native-georgian-cuisine-at-sf-street-food-festival/lali-blintzes/\" rel=\"attachment wp-att-47209\">\u003cimg class=\"alignnone size-full wp-image-47209\" title=\"Lali blintzes\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Lali-blintzes.jpeg\" alt=\"Lali blintzes\" width=\"560\" height=\"374\">\u003c/a>\u003cbr>\n\u003cem>Chicken blintzes. Photo courtesy John Ater\u003c/em>\u003c/p>\n\u003cp>2) Chicken Blintzes with “Georgian “Salsa”: These chicken blintzes honor both of Ghlonti’s parents. Her mother is Russian, her father Georgian. “Mom's favorite dish is blintzes. She taught me how to make them by hand. The chicken is baked, then ground with fried onion, pepper and salt. Served with \u003cem>adjika\u003c/em>, a Georgian version of salsa, “made from tomato, chili pepper, bell pepper, garlic dill, cilantro -- it’s good with meat or fish.\"\u003c/p>\n\u003cp>3) Georgian Sangria: a blend of red grape, cranberry, apple, and pomegranate juices. Pomegranates are an important part of Georgian cuisine. “In Georgia, you can find them all yearlong at farmers' markets. But here pomegranates are seasonal, so I can use pomegranate molasses,” Ghlonti says.\u003c/p>\n\u003cp>Bay Area Bites interviewed Lali Ghlonti at her beloved La Cocina:\u003c/p>\n\u003cp>\u003cstrong>Georgian cuisine doesn't seem to be very well known yet. What are some of its typical ingredients?\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://en.wikipedia.org/wiki/Georgian_cuisine\">Georgian dishes\u003c/a> use herbs like cilantro, onions, red pepper, fenugreek, coriander, pomegranate, fish, meat and lamb, chicken. Fenugreek was hard to find when I first moved here, but then I found it at Whole Foods and when I go to Georgia to visit I bring some back here. \u003ca href=\"http://www.aboutgeorgia.ge/cuisine/\">Georgian cuisine\u003c/a> has absorbed the best culinary influences of its neighbors and we love meat, eggplant, soups, nuts and spices. It’s also one of the most ancient wine making cultures too.\u003c/p>\n\u003cp>\u003cstrong>Do Americans have any misconceptions when they find out you are from Georgia?\u003c/strong>\u003c/p>\n\u003cp>Yes. They don’t know where Georgia is; they think I am from the state of Georgia or from Russia. The Georgian language is completely different from Russian, with a completely different alphabet. I married a guy from Odessa. I speak Russian as well as Georgian. In Georgia, everyone loves to cook, men too. My father cooked at least two times a week. He made a good chicken \u003cem>satsivi\u003c/em> with walnut sauce.\u003c/p>\n\u003cp>\u003cstrong>I've heard Georgians have a culinary tradition of holding feasts. Can you tell me what they are like?\u003c/strong>\u003c/p>\n\u003cp>Georgian people are famous for their hospitality. Feasts are very important. You can have 100 people at a feast, which may go on all night. You always have a toastmaster, called a \u003ca href=\"http://en.wikipedia.org/wiki/Tamada\">Tamada\u003c/a> who is in charge, a strong guy who can really drink. He uses a horn decorated with silver to make many toasts with red wine. He could make 50 toasts to parents, elders and guests. See, with the horn shape, he has to finish every drink because he can’t put it down on table. Toasts are even made to ideas like life, love, friendship. Each person around the table expresses their personal understanding of these abstract concepts. The feast and toasts go on all day, while new platters of food are brought. It continues the next day with what we call hangover soup, \u003cem>khashi\u003c/em> -- that’s made from the cows’ stomach and legs.\u003c/p>\n\u003cp>\u003cstrong>You just got selected to be one of the five businesses at the former Red Vic Movie House on Haight Street. Are you excited?\u003c/strong>\u003c/p>\n\u003cp>The second happiest day of my life was when I found out I was accepted for the \u003ca href=\"http://www.tablehopper.com/chatterbox/as-previous-reportedhttpwwwtablehoppercomchatterboxthe-plans-for-the-red-vic-on-tablehopper/\">Second Act Marketplace\u003c/a> which will be part of the former Red Vic Movie House. It's set to open in March of 2013. I’ll have a small stand to make Georgian pastries. This really means a lot. My dream is to open a café so I can grow the finances to bring my parents here from Georgia. My café would be the first in San Francisco to serve authentic Georgian cuisine. There’s a Russian restaurant here that says they serve Georgian food. I tried it, but it wasn’t the real Georgian food. You don’t know it unless you lived in Georgia.\u003c/p>\n\u003cp>\u003cstrong>At the SF Street Food Festival look for Lali between 20th and 21st streets. She’ll be cooking blintzes for 500 people, and small bites of kidney bean spread and corn bread for 700.\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Georgian-horn.jpeg\">\u003cimg class=\"alignnone size-full wp-image-47259\" title=\"Georgian horn\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Georgian-horn.jpeg\" alt=\"Georgian horn\" width=\"450\" height=\"336\">\u003c/a>\u003cbr>\n\u003cem>Georgian drinking horn. Photo courtesy Lali Ghlonti\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Lali's Catering\u003c/strong>\u003cbr>\nWebsite: \u003ca href=\"http://www.lalisf.com\">lalisf.com\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/LalisCatering\">Lali's\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/laliscatering\">@laliscatering\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Outside Lands 2012 Photos: Food, Art, Music & People",
"title": "Outside Lands 2012 Photos: Food, Art, Music & People",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Here are photo slideshows organized by topic from the \u003ca href=\"http://www.sfoutsidelands.com/home/\">Outside Lands\u003c/a> festivities that took place Friday, August 11 and Saturday, August 12 in San Francisco's Golden Gate Park.\u003c/p>\n\u003cp>\u003cem>All Photos by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Click on images to view full-sized photos and activate the slideshow.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>FOOD + DRINK\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tacolicious-tattoo-1000-food1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tacolicious-tattoo-1000-food1.jpg\" alt=\"Tacolicious. Photo: Wendy Goodfriend\" title=\"Tacolicious. Photo: Wendy Goodfriend\" width=\"524\" class=\"alignnone size-full wp-image-47302\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/baconbacon1000-food.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/baconbacon1000-food-125x125.jpg\" alt=\"Bacon Bacon. Photo: Wendy Goodfriend\" title=\"Bacon Bacon. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47292\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/foiegras-1000-food.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/foiegras-1000-food-125x125.jpg\" alt=\"Foie Gras. Photo by Wendy Goodfriend\" title=\"Foie Gras. Photo by Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47281\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/foieloophole-1000-food.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/foieloophole-1000-food-125x125.jpg\" alt=\"Foie Gras - Find the Loophole. Photo: Wendy Goodfriend\" title=\"Foie Gras - Find the Loophole. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47278\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/grilledcheese-600-food.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/grilledcheese-600-food-125x125.jpg\" alt=\"American Grilled Cheese Kitchen sandwich. Photo by Wendy Goodfriend\" title=\"American Grilled Cheese Kitchen sandwich. Photo by Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47279\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/chocolands-art-food1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/chocolands-art-food1000-125x125.jpg\" alt=\"Choco Lands. Photo by Wendy Goodfriend\" title=\"Choco Lands. Photo by Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47283\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/namu-food-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/namu-food-1000-125x125.jpg\" alt=\"Namu Gaji. Photo: Wendy Goodfriend\" title=\"Namu Gaji. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47287\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/frickles-food-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/frickles-food-1000-125x125.jpg\" alt=\"Fabulous Frickles. Photo: Wendy Goodfriend\" title=\"Fabulous Frickles. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47286\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beer-lands1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beer-lands1000-125x125.jpg\" alt=\"Beer Land. Photo: Wendy Goodfriend\" title=\"Beer Land. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47293\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/freeflowwines-food-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/freeflowwines-food-1000-125x125.jpg\" alt=\"Free Flow Wines. Photo: Wendy Goodfriend\" title=\"Free Flow Wines. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47285\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs-food-1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs-food-1000a-125x125.jpg\" alt=\"John Fink - Outside Lambs. Photo: Wendy Goodfriend\" title=\"John Fink - Outside Lambs. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47289\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/del-popolo1000-food.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/del-popolo1000-food-125x125.jpg\" alt=\"Del Popolo. Photo: Wendy Goodfriend\" title=\"Del Popolo. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47284\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/4505meat-food-1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/4505meat-food-1000a-125x125.jpg\" alt=\"4505 meats. Photo: Wendy Goodfriend\" title=\"4505 meats. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47291\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>PEOPLE\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/crowd-reggiewatts-people1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/crowd-reggiewatts-people1000.jpg\" alt=\"Crowd at Reggie Watts. Photo: Wendy Goodfriend\" title=\"Crowd at Reggie Watts. Photo: Wendy Goodfriend\" width=\"524\" class=\"alignnone size-full wp-image-47311\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-beck3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-beck3-125x125.jpg\" alt=\"Festival Goer. Photo: Wendy Goodfriend\" title=\"Festival Goer. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47314\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-beck4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-beck4-125x125.jpg\" alt=\"Festival Goer. Photo: Wendy Goodfriend\" title=\"Festival Goer. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47315\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-people1000c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-people1000c-125x125.jpg\" alt=\"Festival Goer. Photo: Wendy Goodfriend\" title=\"Festival Goer. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47317\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-people1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-people1000b-125x125.jpg\" alt=\"Festival Goer. Photo: Wendy Goodfriend\" title=\"Festival Goer. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47316\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-people1000f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-people1000f-125x125.jpg\" alt=\"Festival Goers. Photo: Wendy Goodfriend\" title=\"Festival Goers. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47319\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-people1000e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-people1000e-125x125.jpg\" alt=\"Festival Goer.s Photo: Wendy Goodfriend\" title=\"Festival Goers. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47318\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-reggiewatts1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-reggiewatts1000-125x125.jpg\" alt=\"Festival Goer. Photo: Wendy Goodfriend\" title=\"Festival Goer. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47320\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/whitehair-1000-people.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/whitehair-1000-people-125x125.jpg\" alt=\"Festival Goer. Photo: Wendy Goodfriend\" title=\"Festival Goer. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47322\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/purple-mohawk1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/purple-mohawk1000-125x125.jpg\" alt=\"Festival Goer. Photo: Wendy Goodfriend\" title=\"Festival Goer. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47326\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/jerry-couple1000-people.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/jerry-couple1000-people-125x125.jpg\" alt=\"Jerry James Stone and kissing couple. Photo: Wendy Goodfriend\" title=\"Jerry James Stone and kissing couple. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47324\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sutro-audience1000people.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sutro-audience1000people-125x125.jpg\" alt=\"Festival goers. Photo: Wendy Goodfriend\" title=\"Festival goers. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47329\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/lionmask-1000-people.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/lionmask-1000-people-125x125.jpg\" alt=\"Furry Festival goer with face painting . Photo: Wendy Goodfriend\" title=\"Furry Festival goer with face painting . Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47325\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/smoking-600-people.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/smoking-600-people-125x125.jpg\" alt=\"smoking festival participant. Photo: Wendy Goodfriend\" title=\"smoking festival participant. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47328\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/facepaint-1000-art.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/facepaint-1000-art-125x125.jpg\" alt=\"Festival goer with face painting. Photo: Wendy Goodfriend\" title=\"Festival goer with face painting. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47323\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/stage-staff600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/stage-staff600-125x125.jpg\" alt=\"stage staff. Photo: Wendy Goodfriend\" title=\"stage staff. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47332\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/kis1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/kis1000-125x125.jpg\" alt=\"Kissing in line for food. Photo: Wendy Goodfriend\" title=\"Kissing in line for food. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47333\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/crowd1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/crowd1000a-125x125.jpg\" alt=\"enthusiastic crowd. Photo: Wendy Goodfriend\" title=\"enthusiastic crowd. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47335\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/couple-1000-people.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/couple-1000-people-125x125.jpg\" alt=\"Festival goers. Photo: Wendy Goodfriend\" title=\"Festival goers. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47336\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/portrait-person1000f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/portrait-person1000f-125x125.jpg\" alt=\"Festival goer. Photo: Wendy Goodfriend\" title=\"Festival goer. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47337\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/portrait-person1000e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/portrait-person1000e-125x125.jpg\" alt=\"Festival goer. Photo: Wendy Goodfriend\" title=\"Festival goer. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47343\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/portrait-person1000d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/portrait-person1000d-125x125.jpg\" alt=\"Festival goer. Photo: Wendy Goodfriend\" title=\"Festival goer. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47342\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/portrait-person1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/portrait-person1000-125x125.jpg\" alt=\"Festival goer. Photo: Wendy Goodfriend\" title=\"Festival goer. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47338\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/portrait-person1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/portrait-person1000b-125x125.jpg\" alt=\"Festival goers. Photo: Wendy Goodfriend\" title=\"Festival goers. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47340\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/portrait-person1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/portrait-person1000a-125x125.jpg\" alt=\"Festival goer. Photo: Wendy Goodfriend\" title=\"Festival goer. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47339\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-tumbleweed-wanderers1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-tumbleweed-wanderers1000a-125x125.jpg\" alt=\"audience for tumbleweed wanderers. Photo: Wendy Goodfriend\" title=\"audience for tumbleweed wanderers. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47344\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-tumbleweed-wanderers10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-tumbleweed-wanderers10001-125x125.jpg\" alt=\"audience for tumbleweed wanderers. Photo: Wendy Goodfriend\" title=\"audience for tumbleweed wanderers. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47345\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/facepaint-person1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/facepaint-person1000-125x125.jpg\" alt=\"Festival goer with face painting. Photo: Wendy Goodfriend\" title=\"Festival goer with face painting. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47348\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/questions-people1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/questions-people1000-125x125.jpg\" alt=\"Questions - Ask me. Photo: Wendy Goodfriend\" title=\"Questions - Ask me. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47347\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>ART + ENVIRONMENT\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tigervsdragon-art1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tigervsdragon-art1000.jpg\" alt=\"Tiger vs Dragon art in Polo Field. Photo: Wendy Goodfriend\" title=\"Tiger vs Dragon art in Polo Field. Photo: Wendy Goodfriend\" width=\"524\" class=\"alignnone size-full wp-image-47365\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tunnel-cartoon1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tunnel-cartoon1000-125x125.jpg\" alt=\"Tunnel art by Dabs Myla. Photo by Wendy Goodfriend\" title=\"Tunnel art by Dabs Myla. Photo by Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47360\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/spiral-night1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/spiral-night1000-125x125.jpg\" alt=\"light spiral at night. Photo by Wendy Goodfriend\" title=\"light spiral at night. Photo by Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47362\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/smoker1000-food.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/smoker1000-food-125x125.jpg\" alt=\"Smoker. Photo by Wendy Goodfriend\" title=\"Smoker. Photo by Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47363\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/VIP-structures1000-art.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/VIP-structures1000-art-125x125.jpg\" alt=\"Structures in VIP area. Photo: Wendy Goodfriend\" title=\"Structures in VIP area. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47366\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/dr-flotsam-art600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/dr-flotsam-art600-125x125.jpg\" alt=\"Mike Shine art - Dr Flotsams. Photo: Wendy Goodfriend\" title=\"Mike Shine art - Dr Flotsams. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47371\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/crucifix-flotsam-art600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/crucifix-flotsam-art600-125x125.jpg\" alt=\"Mike Shine art - Dr Flotsams. Photo: Wendy Goodfriend\" title=\"Mike Shine art - Dr. Flotsoms. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47372\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/graffiti-tunnel-art1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/graffiti-tunnel-art1000-125x125.jpg\" alt=\"Graffiti tunnel art. Photo: Wendy Goodfriend\" title=\"Graffiti tunnel art. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47374\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sculptures-art-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sculptures-art-1000-125x125.jpg\" alt=\"Sculptures - Guy Overfelt/Jeben Berg - Darkside. Photo: Wendy Goodfriend\" title=\"Sculptures - Guy Overfelt/Jeben Berg - Darkside. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47378\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/shine-art1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/shine-art1000-125x125.jpg\" alt=\"Mike Shine art. Photo: Wendy Goodfriend\" title=\"Mike Shine art. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47379\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/woods-banner1000art.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/woods-banner1000art-125x125.jpg\" alt=\"art in the woods. Photo: Wendy Goodfriend\" title=\"art in the woods. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47381\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/windmills-day1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/windmills-day1000-125x125.jpg\" alt=\"Windmill sculpture entry way. Photo: Wendy Goodfriend\" title=\"Windmill sculpture entry way. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47382\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/garbagebin-art-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/garbagebin-art-1000-125x125.jpg\" alt=\"Garbage bin art. Photo: Wendy Goodfriend\" title=\"Garbage bin art. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47387\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/clown-beercamp-food1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/clown-beercamp-food1000-125x125.jpg\" alt=\"Clown sign near Beer Camp. Photo: Wendy Goodfriend\" title=\"Clown sign near Beer Camp. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47385\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/lockers-art-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/lockers-art-1000-125x125.jpg\" alt=\"Locker art by Dabs Myla. Photo: Wendy Goodfriend\" title=\"Locker art by Dabs Myla. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47389\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/dj-dome-intel600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/dj-dome-intel600-125x125.jpg\" alt=\"Intel DJ dome. Photo: Wendy Goodfriend\" title=\"Intel DJ dome. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47386\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sticker-art-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sticker-art-1000-125x125.jpg\" alt=\"Sticker art. Photo: Wendy Goodfriend\" title=\"Sticker art. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47391\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/facepainting-art1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/facepainting-art1000-125x125.jpg\" alt=\"Facepainting in Intel dome. Photo: Wendy Goodfriend\" title=\"Facepainting in Intel dome. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47396\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/panhandle-stage-art1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/panhandle-stage-art1000-125x125.jpg\" alt=\"Panhandle stage. Photo: Wendy Goodfriend\" title=\"Panhandle stage. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47394\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/clown-flotsam1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/clown-flotsam1000-125x125.jpg\" alt=\"Clown at Flotsams. Photo: Wendy Goodfriend\" title=\"Clown at Flotsams. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47399\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/clown-flotsam1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/clown-flotsam1000a-125x125.jpg\" alt=\"Clown at Flotsams. Photo: Wendy Goodfriend\" title=\"Clown at Flotsams. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47400\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>MUSIC\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwood1000-combo1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwood1000-combo1.jpg\" alt=\"Die Antwoord. Photos: Wendy Goodfriend\" title=\"Die Antwoord. Photos: Wendy Goodfriend\" width=\"524\" class=\"alignnone size-full wp-image-47403\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/foo-fighters1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/foo-fighters1000-125x125.jpg\" alt=\"Foo Fighters. Photo: Wendy Goodfriend\" title=\"Foo Fighters. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47410\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/foo-fighters1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/foo-fighters1000a-125x125.jpg\" alt=\"Foo Fighters. Photo: Wendy Goodfriend\" title=\"Foo Fighters. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47411\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/foo-fighters1000c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/foo-fighters1000c-125x125.jpg\" alt=\"Foo Fighters. Photo: Wendy Goodfriend\" title=\"Foo Fighters. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47413\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beck1000d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beck1000d-125x125.jpg\" alt=\"Beck. Photo: Wendy Goodfriend\" title=\"Beck. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47409\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beck-bass-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beck-bass-1000-125x125.jpg\" alt=\"Beck. Photo: Wendy Goodfriend\" title=\"Beck. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47527\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beck1000b1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beck1000b1-125x125.jpg\" alt=\"Beck. Photo: Wendy Goodfriend\" title=\"Beck. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47407\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beck-new-1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beck-new-1000a-125x125.jpg\" alt=\"Beck. Photo: Wendy Goodfriend\" title=\"Beck. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47531\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/reggie-watts1000e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/reggie-watts1000e-125x125.jpg\" alt=\"Reggie Watts. Photo: Wendy Goodfriend\" title=\"Reggie Watts. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47424\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/reggie-watts1000c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/reggie-watts1000c-125x125.jpg\" alt=\"Reggie Watts. Photo: Wendy Goodfriend\" title=\"Reggie Watts. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47422\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/reggie-watts1000a1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/reggie-watts1000a1-125x125.jpg\" alt=\"Reggie Watts. Photo: Wendy Goodfriend\" title=\"Reggie Watts. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47420\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/reggie-watts1000d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/reggie-watts1000d-125x125.jpg\" alt=\"Reggie Watts. Photo: Wendy Goodfriend\" title=\"Reggie Watts. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47423\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/reggie-watts1000f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/reggie-watts1000f-125x125.jpg\" alt=\"Reggie Watts. Photo: Wendy Goodfriend\" title=\"Reggie Watts. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47425\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sharon-van-etten1000a1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sharon-van-etten1000a1-125x125.jpg\" alt=\"Sharon Van Etten. Photo: Wendy Goodfriend\" title=\"Sharon Van Etten. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47429\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sharon-van-etten1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sharon-van-etten1000-125x125.jpg\" alt=\"Sharon Van Etten. Photo: Wendy Goodfriend\" title=\"Sharon Van Etten. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47428\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/white-denim1000a1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/white-denim1000a1-125x125.jpg\" alt=\"White Denim. Photo: Wendy Goodfriend\" title=\"White Denim. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47430\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/white-denim1000b1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/white-denim1000b1-125x125.jpg\" alt=\"White Denim. Photo: Wendy Goodfriend\" title=\"White Denim. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47431\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/white-denim1000d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/white-denim1000d-125x125.jpg\" alt=\"White Denim. Photo: Wendy Goodfriend\" title=\"White Denim. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47433\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000j.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000j-125x125.jpg\" alt=\"Die Antwoord. Photo: Wendy Goodfriend\" title=\"Die Antwoord. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47455\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000h.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000h-125x125.jpg\" alt=\"Die Antwoord. Photo: Wendy Goodfriend\" title=\"Die Antwoord. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47453\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000e-125x125.jpg\" alt=\"Die Antwoord. Photo: Wendy Goodfriend\" title=\"Die Antwoord. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47450\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000g.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000g-125x125.jpg\" alt=\"Die Antwoord. Photo: Wendy Goodfriend\" title=\"Die Antwoord. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47452\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000b-125x125.jpg\" alt=\"Die Antwoord. Photo: Wendy Goodfriend\" title=\"Die Antwoord. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47447\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000n.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000n-125x125.jpg\" alt=\"Die Antwoord. Photo: Wendy Goodfriend\" title=\"Die Antwoord. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47460\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000music.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000music-125x125.jpg\" alt=\"Die Antwoord. Photo: Wendy Goodfriend\" title=\"Die Antwoord. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47459\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000a-125x125.jpg\" alt=\"Big Boi. Photo: Wendy Goodfriend\" title=\"Big Boi. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47482\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-700j.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-700j-125x125.jpg\" alt=\"Big Boi. Photo: Wendy Goodfriend\" title=\"Big Boi. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47480\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000c1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000c1-125x125.jpg\" alt=\"Big Boi. Photo: Wendy Goodfriend\" title=\"Big Boi. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47484\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000-125x125.jpg\" alt=\"Big Boi. Photo: Wendy Goodfriend\" title=\"Big Boi. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47481\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000j2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000j2-125x125.jpg\" alt=\"Big Boi. Photo: Wendy Goodfriend\" title=\"Big Boi. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47490\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000d-125x125.jpg\" alt=\"Big Boi. Photo: Wendy Goodfriend\" title=\"Big Boi. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47485\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000i.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000i-125x125.jpg\" alt=\"Big Boi. Photo: Wendy Goodfriend\" title=\"Big Boi. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47489\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/zola-jesus1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/zola-jesus1000b-125x125.jpg\" alt=\"Zola Jesus. Photo: Wendy Goodfriend\" title=\"Zola Jesus. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47498\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/zola-jesus600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/zola-jesus600-125x125.jpg\" alt=\"Zola Jesus. Photo: Wendy Goodfriend\" title=\"Zola Jesus. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47494\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/zola-jesus1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/zola-jesus1000a-125x125.jpg\" alt=\"Zola Jesus. Photo: Wendy Goodfriend\" title=\"Zola Jesus. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47497\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/zola-jesus1000e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/zola-jesus1000e-125x125.jpg\" alt=\"Zola Jesus. Photo: Wendy Goodfriend\" title=\"Zola Jesus. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47493\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tame-impala1000c1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tame-impala1000c1-125x125.jpg\" alt=\"Tame Impala. Photo: Wendy Goodfriend\" title=\"Tame Impala. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47504\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tame-impala1000a1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tame-impala1000a1-125x125.jpg\" alt=\"Tame Impala. Photo: Wendy Goodfriend\" title=\"Tame Impala. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47509\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tame-impala1000b1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tame-impala1000b1-125x125.jpg\" alt=\"Tame Impala. Photo: Wendy Goodfriend\" title=\"Tame Impala. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47510\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tame-impala1000e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tame-impala1000e-125x125.jpg\" alt=\"Tame Impala. Photo: Wendy Goodfriend\" title=\"Tame Impala. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47506\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tame-impala1000d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tame-impala1000d-125x125.jpg\" alt=\"Tame Impala. Photo: Wendy Goodfriend\" title=\"Tame Impala. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47505\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/alabama-shakes1000e1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/alabama-shakes1000e1-125x125.jpg\" alt=\"Alabama Shakes. Photo: Wendy Goodfriend\" title=\"Alabama Shakes. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47513\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/alabama-shakes10002.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/alabama-shakes10002-125x125.jpg\" alt=\"Alabama Shakes. Photo: Wendy Goodfriend\" title=\"Alabama Shakes. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47514\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/band-flotsam600music.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/band-flotsam600music-125x125.jpg\" alt=\"Band performing at Flotsams Hell Brew Revue. Photo: Wendy Goodfriend\" title=\"Band performing at Flotsams Hell Brew Revue. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47472\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/band-flotsam-music1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/band-flotsam-music1000a-125x125.jpg\" alt=\"Band performing at Flotsams Hell Brew Revue. Photo: Wendy Goodfriend\" title=\"Band performing at Flotsams Hell Brew Revue. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47475\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/band-flotsam-music1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/band-flotsam-music1000b-125x125.jpg\" alt=\"Band performing at Flotsams Hell Brew Revue. Photo: Wendy Goodfriend\" title=\"Band performing at Flotsams Hell Brew Revue. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47476\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tumbleweed-wanderers1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tumbleweed-wanderers1000a-125x125.jpg\" alt=\"Tumbleweed Wanderers. Photo: Wendy Goodfriend\" title=\"Tumbleweed Wanderers. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47521\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tumbleweed-wanderers1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tumbleweed-wanderers1000b-125x125.jpg\" alt=\"Tumbleweed Wanderers. Photo: Wendy Goodfriend\" title=\"Tumbleweed Wanderers. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47522\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tumbleweed-wanderers1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tumbleweed-wanderers1000-125x125.jpg\" alt=\"Tumbleweed Wanderers. Photo: Wendy Goodfriend\" title=\"Tumbleweed Wanderers. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47524\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cstrong>Related Outside Lands 2012 Posts:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=105538\">Day One at the 2012 Outside Lands\u003c/a> (KQED Arts)\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=105579\">Day Two at the 2012 Outside Lands\u003c/a> (KQED Arts)\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/12/outside-lambs-a-moroccan-oasis-within-outside-lands/\">“Outside Lambs”: A Moroccan Oasis Within Outside Lands\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/12/outside-lands-5-craft-beers-you-must-try-at-the-festivals-new-attraction-beer-lands/\">Outside Lands: 5 Craft Beers You Must Try at the Festival’s New Attraction, Beer Lands\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=105696\">What I Learned at Outside Lands 2012\u003c/a> (KQED Arts)\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "Here are photo slideshows organized by topic from the Outside Lands festivities that took place Friday, August 11 and Saturday, August 12 in San Francisco's Golden Gate Park.",
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"description": "Here are photo slideshows organized by topic from the Outside Lands festivities that took place Friday, August 11 and Saturday, August 12 in San Francisco's Golden Gate Park.",
"title": "Outside Lands 2012 Photos: Food, Art, Music & People | KQED",
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"headline": "Outside Lands 2012 Photos: Food, Art, Music & People",
"datePublished": "2012-08-13T12:15:26-07:00",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Here are photo slideshows organized by topic from the \u003ca href=\"http://www.sfoutsidelands.com/home/\">Outside Lands\u003c/a> festivities that took place Friday, August 11 and Saturday, August 12 in San Francisco's Golden Gate Park.\u003c/p>\n\u003cp>\u003cem>All Photos by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Click on images to view full-sized photos and activate the slideshow.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>FOOD + DRINK\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tacolicious-tattoo-1000-food1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tacolicious-tattoo-1000-food1.jpg\" alt=\"Tacolicious. Photo: Wendy Goodfriend\" title=\"Tacolicious. Photo: Wendy Goodfriend\" width=\"524\" class=\"alignnone size-full wp-image-47302\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/baconbacon1000-food.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/baconbacon1000-food-125x125.jpg\" alt=\"Bacon Bacon. Photo: Wendy Goodfriend\" title=\"Bacon Bacon. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47292\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/foiegras-1000-food.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/foiegras-1000-food-125x125.jpg\" alt=\"Foie Gras. Photo by Wendy Goodfriend\" title=\"Foie Gras. Photo by Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47281\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/foieloophole-1000-food.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/foieloophole-1000-food-125x125.jpg\" alt=\"Foie Gras - Find the Loophole. Photo: Wendy Goodfriend\" title=\"Foie Gras - Find the Loophole. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47278\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/grilledcheese-600-food.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/grilledcheese-600-food-125x125.jpg\" alt=\"American Grilled Cheese Kitchen sandwich. Photo by Wendy Goodfriend\" title=\"American Grilled Cheese Kitchen sandwich. Photo by Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47279\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/chocolands-art-food1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/chocolands-art-food1000-125x125.jpg\" alt=\"Choco Lands. Photo by Wendy Goodfriend\" title=\"Choco Lands. Photo by Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47283\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/namu-food-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/namu-food-1000-125x125.jpg\" alt=\"Namu Gaji. Photo: Wendy Goodfriend\" title=\"Namu Gaji. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47287\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/frickles-food-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/frickles-food-1000-125x125.jpg\" alt=\"Fabulous Frickles. Photo: Wendy Goodfriend\" title=\"Fabulous Frickles. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47286\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beer-lands1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beer-lands1000-125x125.jpg\" alt=\"Beer Land. Photo: Wendy Goodfriend\" title=\"Beer Land. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47293\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/freeflowwines-food-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/freeflowwines-food-1000-125x125.jpg\" alt=\"Free Flow Wines. Photo: Wendy Goodfriend\" title=\"Free Flow Wines. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47285\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs-food-1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs-food-1000a-125x125.jpg\" alt=\"John Fink - Outside Lambs. Photo: Wendy Goodfriend\" title=\"John Fink - Outside Lambs. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47289\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/del-popolo1000-food.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/del-popolo1000-food-125x125.jpg\" alt=\"Del Popolo. Photo: Wendy Goodfriend\" title=\"Del Popolo. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47284\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/4505meat-food-1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/4505meat-food-1000a-125x125.jpg\" alt=\"4505 meats. Photo: Wendy Goodfriend\" title=\"4505 meats. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47291\">\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>PEOPLE\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/crowd-reggiewatts-people1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/crowd-reggiewatts-people1000.jpg\" alt=\"Crowd at Reggie Watts. Photo: Wendy Goodfriend\" title=\"Crowd at Reggie Watts. Photo: Wendy Goodfriend\" width=\"524\" class=\"alignnone size-full wp-image-47311\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-beck3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-beck3-125x125.jpg\" alt=\"Festival Goer. Photo: Wendy Goodfriend\" title=\"Festival Goer. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47314\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-beck4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-beck4-125x125.jpg\" alt=\"Festival Goer. Photo: Wendy Goodfriend\" title=\"Festival Goer. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47315\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-people1000c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-people1000c-125x125.jpg\" alt=\"Festival Goer. Photo: Wendy Goodfriend\" title=\"Festival Goer. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47317\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-people1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-people1000b-125x125.jpg\" alt=\"Festival Goer. Photo: Wendy Goodfriend\" title=\"Festival Goer. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47316\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-people1000f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-people1000f-125x125.jpg\" alt=\"Festival Goers. Photo: Wendy Goodfriend\" title=\"Festival Goers. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47319\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-people1000e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-people1000e-125x125.jpg\" alt=\"Festival Goer.s Photo: Wendy Goodfriend\" title=\"Festival Goers. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47318\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-reggiewatts1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-reggiewatts1000-125x125.jpg\" alt=\"Festival Goer. Photo: Wendy Goodfriend\" title=\"Festival Goer. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47320\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/whitehair-1000-people.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/whitehair-1000-people-125x125.jpg\" alt=\"Festival Goer. Photo: Wendy Goodfriend\" title=\"Festival Goer. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47322\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/purple-mohawk1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/purple-mohawk1000-125x125.jpg\" alt=\"Festival Goer. Photo: Wendy Goodfriend\" title=\"Festival Goer. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47326\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/jerry-couple1000-people.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/jerry-couple1000-people-125x125.jpg\" alt=\"Jerry James Stone and kissing couple. Photo: Wendy Goodfriend\" title=\"Jerry James Stone and kissing couple. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47324\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sutro-audience1000people.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sutro-audience1000people-125x125.jpg\" alt=\"Festival goers. Photo: Wendy Goodfriend\" title=\"Festival goers. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47329\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/lionmask-1000-people.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/lionmask-1000-people-125x125.jpg\" alt=\"Furry Festival goer with face painting . Photo: Wendy Goodfriend\" title=\"Furry Festival goer with face painting . Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47325\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/smoking-600-people.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/smoking-600-people-125x125.jpg\" alt=\"smoking festival participant. Photo: Wendy Goodfriend\" title=\"smoking festival participant. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47328\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/facepaint-1000-art.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/facepaint-1000-art-125x125.jpg\" alt=\"Festival goer with face painting. Photo: Wendy Goodfriend\" title=\"Festival goer with face painting. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47323\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/stage-staff600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/stage-staff600-125x125.jpg\" alt=\"stage staff. Photo: Wendy Goodfriend\" title=\"stage staff. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47332\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/kis1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/kis1000-125x125.jpg\" alt=\"Kissing in line for food. Photo: Wendy Goodfriend\" title=\"Kissing in line for food. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47333\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/crowd1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/crowd1000a-125x125.jpg\" alt=\"enthusiastic crowd. Photo: Wendy Goodfriend\" title=\"enthusiastic crowd. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47335\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/couple-1000-people.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/couple-1000-people-125x125.jpg\" alt=\"Festival goers. Photo: Wendy Goodfriend\" title=\"Festival goers. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47336\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/portrait-person1000f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/portrait-person1000f-125x125.jpg\" alt=\"Festival goer. Photo: Wendy Goodfriend\" title=\"Festival goer. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47337\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/portrait-person1000e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/portrait-person1000e-125x125.jpg\" alt=\"Festival goer. Photo: Wendy Goodfriend\" title=\"Festival goer. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47343\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/portrait-person1000d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/portrait-person1000d-125x125.jpg\" alt=\"Festival goer. Photo: Wendy Goodfriend\" title=\"Festival goer. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47342\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/portrait-person1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/portrait-person1000-125x125.jpg\" alt=\"Festival goer. Photo: Wendy Goodfriend\" title=\"Festival goer. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47338\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/portrait-person1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/portrait-person1000b-125x125.jpg\" alt=\"Festival goers. Photo: Wendy Goodfriend\" title=\"Festival goers. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47340\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/portrait-person1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/portrait-person1000a-125x125.jpg\" alt=\"Festival goer. Photo: Wendy Goodfriend\" title=\"Festival goer. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47339\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-tumbleweed-wanderers1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-tumbleweed-wanderers1000a-125x125.jpg\" alt=\"audience for tumbleweed wanderers. Photo: Wendy Goodfriend\" title=\"audience for tumbleweed wanderers. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47344\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-tumbleweed-wanderers10001.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/audience-tumbleweed-wanderers10001-125x125.jpg\" alt=\"audience for tumbleweed wanderers. Photo: Wendy Goodfriend\" title=\"audience for tumbleweed wanderers. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47345\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/facepaint-person1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/facepaint-person1000-125x125.jpg\" alt=\"Festival goer with face painting. Photo: Wendy Goodfriend\" title=\"Festival goer with face painting. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47348\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/questions-people1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/questions-people1000-125x125.jpg\" alt=\"Questions - Ask me. Photo: Wendy Goodfriend\" title=\"Questions - Ask me. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47347\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>ART + ENVIRONMENT\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tigervsdragon-art1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tigervsdragon-art1000.jpg\" alt=\"Tiger vs Dragon art in Polo Field. Photo: Wendy Goodfriend\" title=\"Tiger vs Dragon art in Polo Field. Photo: Wendy Goodfriend\" width=\"524\" class=\"alignnone size-full wp-image-47365\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tunnel-cartoon1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tunnel-cartoon1000-125x125.jpg\" alt=\"Tunnel art by Dabs Myla. Photo by Wendy Goodfriend\" title=\"Tunnel art by Dabs Myla. Photo by Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47360\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/spiral-night1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/spiral-night1000-125x125.jpg\" alt=\"light spiral at night. Photo by Wendy Goodfriend\" title=\"light spiral at night. Photo by Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47362\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/smoker1000-food.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/smoker1000-food-125x125.jpg\" alt=\"Smoker. Photo by Wendy Goodfriend\" title=\"Smoker. Photo by Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47363\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/VIP-structures1000-art.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/VIP-structures1000-art-125x125.jpg\" alt=\"Structures in VIP area. Photo: Wendy Goodfriend\" title=\"Structures in VIP area. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47366\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/dr-flotsam-art600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/dr-flotsam-art600-125x125.jpg\" alt=\"Mike Shine art - Dr Flotsams. Photo: Wendy Goodfriend\" title=\"Mike Shine art - Dr Flotsams. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47371\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/crucifix-flotsam-art600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/crucifix-flotsam-art600-125x125.jpg\" alt=\"Mike Shine art - Dr Flotsams. Photo: Wendy Goodfriend\" title=\"Mike Shine art - Dr. Flotsoms. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47372\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/graffiti-tunnel-art1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/graffiti-tunnel-art1000-125x125.jpg\" alt=\"Graffiti tunnel art. Photo: Wendy Goodfriend\" title=\"Graffiti tunnel art. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47374\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sculptures-art-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sculptures-art-1000-125x125.jpg\" alt=\"Sculptures - Guy Overfelt/Jeben Berg - Darkside. Photo: Wendy Goodfriend\" title=\"Sculptures - Guy Overfelt/Jeben Berg - Darkside. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47378\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/shine-art1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/shine-art1000-125x125.jpg\" alt=\"Mike Shine art. Photo: Wendy Goodfriend\" title=\"Mike Shine art. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47379\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/woods-banner1000art.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/woods-banner1000art-125x125.jpg\" alt=\"art in the woods. Photo: Wendy Goodfriend\" title=\"art in the woods. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47381\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/windmills-day1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/windmills-day1000-125x125.jpg\" alt=\"Windmill sculpture entry way. Photo: Wendy Goodfriend\" title=\"Windmill sculpture entry way. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47382\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/garbagebin-art-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/garbagebin-art-1000-125x125.jpg\" alt=\"Garbage bin art. Photo: Wendy Goodfriend\" title=\"Garbage bin art. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47387\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/clown-beercamp-food1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/clown-beercamp-food1000-125x125.jpg\" alt=\"Clown sign near Beer Camp. Photo: Wendy Goodfriend\" title=\"Clown sign near Beer Camp. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47385\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/lockers-art-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/lockers-art-1000-125x125.jpg\" alt=\"Locker art by Dabs Myla. Photo: Wendy Goodfriend\" title=\"Locker art by Dabs Myla. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47389\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/dj-dome-intel600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/dj-dome-intel600-125x125.jpg\" alt=\"Intel DJ dome. Photo: Wendy Goodfriend\" title=\"Intel DJ dome. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47386\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sticker-art-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sticker-art-1000-125x125.jpg\" alt=\"Sticker art. Photo: Wendy Goodfriend\" title=\"Sticker art. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47391\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/facepainting-art1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/facepainting-art1000-125x125.jpg\" alt=\"Facepainting in Intel dome. Photo: Wendy Goodfriend\" title=\"Facepainting in Intel dome. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47396\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/panhandle-stage-art1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/panhandle-stage-art1000-125x125.jpg\" alt=\"Panhandle stage. Photo: Wendy Goodfriend\" title=\"Panhandle stage. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47394\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/clown-flotsam1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/clown-flotsam1000-125x125.jpg\" alt=\"Clown at Flotsams. Photo: Wendy Goodfriend\" title=\"Clown at Flotsams. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47399\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/clown-flotsam1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/clown-flotsam1000a-125x125.jpg\" alt=\"Clown at Flotsams. Photo: Wendy Goodfriend\" title=\"Clown at Flotsams. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47400\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>MUSIC\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwood1000-combo1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwood1000-combo1.jpg\" alt=\"Die Antwoord. Photos: Wendy Goodfriend\" title=\"Die Antwoord. Photos: Wendy Goodfriend\" width=\"524\" class=\"alignnone size-full wp-image-47403\">\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/foo-fighters1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/foo-fighters1000-125x125.jpg\" alt=\"Foo Fighters. Photo: Wendy Goodfriend\" title=\"Foo Fighters. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47410\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/foo-fighters1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/foo-fighters1000a-125x125.jpg\" alt=\"Foo Fighters. Photo: Wendy Goodfriend\" title=\"Foo Fighters. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47411\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/foo-fighters1000c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/foo-fighters1000c-125x125.jpg\" alt=\"Foo Fighters. Photo: Wendy Goodfriend\" title=\"Foo Fighters. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47413\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beck1000d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beck1000d-125x125.jpg\" alt=\"Beck. Photo: Wendy Goodfriend\" title=\"Beck. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47409\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beck-bass-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beck-bass-1000-125x125.jpg\" alt=\"Beck. Photo: Wendy Goodfriend\" title=\"Beck. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47527\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beck1000b1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beck1000b1-125x125.jpg\" alt=\"Beck. Photo: Wendy Goodfriend\" title=\"Beck. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47407\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beck-new-1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beck-new-1000a-125x125.jpg\" alt=\"Beck. Photo: Wendy Goodfriend\" title=\"Beck. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47531\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/reggie-watts1000e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/reggie-watts1000e-125x125.jpg\" alt=\"Reggie Watts. Photo: Wendy Goodfriend\" title=\"Reggie Watts. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47424\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/reggie-watts1000c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/reggie-watts1000c-125x125.jpg\" alt=\"Reggie Watts. Photo: Wendy Goodfriend\" title=\"Reggie Watts. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47422\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/reggie-watts1000a1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/reggie-watts1000a1-125x125.jpg\" alt=\"Reggie Watts. Photo: Wendy Goodfriend\" title=\"Reggie Watts. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47420\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/reggie-watts1000d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/reggie-watts1000d-125x125.jpg\" alt=\"Reggie Watts. Photo: Wendy Goodfriend\" title=\"Reggie Watts. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47423\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/reggie-watts1000f.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/reggie-watts1000f-125x125.jpg\" alt=\"Reggie Watts. Photo: Wendy Goodfriend\" title=\"Reggie Watts. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47425\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sharon-van-etten1000a1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sharon-van-etten1000a1-125x125.jpg\" alt=\"Sharon Van Etten. Photo: Wendy Goodfriend\" title=\"Sharon Van Etten. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47429\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sharon-van-etten1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sharon-van-etten1000-125x125.jpg\" alt=\"Sharon Van Etten. Photo: Wendy Goodfriend\" title=\"Sharon Van Etten. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47428\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/white-denim1000a1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/white-denim1000a1-125x125.jpg\" alt=\"White Denim. Photo: Wendy Goodfriend\" title=\"White Denim. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47430\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/white-denim1000b1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/white-denim1000b1-125x125.jpg\" alt=\"White Denim. Photo: Wendy Goodfriend\" title=\"White Denim. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47431\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/white-denim1000d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/white-denim1000d-125x125.jpg\" alt=\"White Denim. Photo: Wendy Goodfriend\" title=\"White Denim. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47433\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000j.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000j-125x125.jpg\" alt=\"Die Antwoord. Photo: Wendy Goodfriend\" title=\"Die Antwoord. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47455\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000h.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000h-125x125.jpg\" alt=\"Die Antwoord. Photo: Wendy Goodfriend\" title=\"Die Antwoord. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47453\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000e-125x125.jpg\" alt=\"Die Antwoord. Photo: Wendy Goodfriend\" title=\"Die Antwoord. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47450\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000g.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000g-125x125.jpg\" alt=\"Die Antwoord. Photo: Wendy Goodfriend\" title=\"Die Antwoord. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47452\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000b-125x125.jpg\" alt=\"Die Antwoord. Photo: Wendy Goodfriend\" title=\"Die Antwoord. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47447\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000n.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000n-125x125.jpg\" alt=\"Die Antwoord. Photo: Wendy Goodfriend\" title=\"Die Antwoord. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47460\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000music.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwoord1000music-125x125.jpg\" alt=\"Die Antwoord. Photo: Wendy Goodfriend\" title=\"Die Antwoord. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47459\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000a-125x125.jpg\" alt=\"Big Boi. Photo: Wendy Goodfriend\" title=\"Big Boi. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47482\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-700j.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-700j-125x125.jpg\" alt=\"Big Boi. Photo: Wendy Goodfriend\" title=\"Big Boi. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47480\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000c1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000c1-125x125.jpg\" alt=\"Big Boi. Photo: Wendy Goodfriend\" title=\"Big Boi. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47484\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000-125x125.jpg\" alt=\"Big Boi. Photo: Wendy Goodfriend\" title=\"Big Boi. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47481\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000j2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000j2-125x125.jpg\" alt=\"Big Boi. Photo: Wendy Goodfriend\" title=\"Big Boi. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47490\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000d-125x125.jpg\" alt=\"Big Boi. Photo: Wendy Goodfriend\" title=\"Big Boi. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47485\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000i.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/big-boi-1000i-125x125.jpg\" alt=\"Big Boi. Photo: Wendy Goodfriend\" title=\"Big Boi. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47489\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/zola-jesus1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/zola-jesus1000b-125x125.jpg\" alt=\"Zola Jesus. Photo: Wendy Goodfriend\" title=\"Zola Jesus. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47498\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/zola-jesus600.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/zola-jesus600-125x125.jpg\" alt=\"Zola Jesus. Photo: Wendy Goodfriend\" title=\"Zola Jesus. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47494\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/zola-jesus1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/zola-jesus1000a-125x125.jpg\" alt=\"Zola Jesus. Photo: Wendy Goodfriend\" title=\"Zola Jesus. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47497\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/zola-jesus1000e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/zola-jesus1000e-125x125.jpg\" alt=\"Zola Jesus. Photo: Wendy Goodfriend\" title=\"Zola Jesus. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47493\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tame-impala1000c1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tame-impala1000c1-125x125.jpg\" alt=\"Tame Impala. Photo: Wendy Goodfriend\" title=\"Tame Impala. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47504\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tame-impala1000a1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tame-impala1000a1-125x125.jpg\" alt=\"Tame Impala. Photo: Wendy Goodfriend\" title=\"Tame Impala. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47509\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tame-impala1000b1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tame-impala1000b1-125x125.jpg\" alt=\"Tame Impala. Photo: Wendy Goodfriend\" title=\"Tame Impala. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47510\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tame-impala1000e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tame-impala1000e-125x125.jpg\" alt=\"Tame Impala. Photo: Wendy Goodfriend\" title=\"Tame Impala. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47506\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tame-impala1000d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tame-impala1000d-125x125.jpg\" alt=\"Tame Impala. Photo: Wendy Goodfriend\" title=\"Tame Impala. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47505\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/alabama-shakes1000e1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/alabama-shakes1000e1-125x125.jpg\" alt=\"Alabama Shakes. Photo: Wendy Goodfriend\" title=\"Alabama Shakes. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47513\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/alabama-shakes10002.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/alabama-shakes10002-125x125.jpg\" alt=\"Alabama Shakes. Photo: Wendy Goodfriend\" title=\"Alabama Shakes. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47514\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/band-flotsam600music.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/band-flotsam600music-125x125.jpg\" alt=\"Band performing at Flotsams Hell Brew Revue. Photo: Wendy Goodfriend\" title=\"Band performing at Flotsams Hell Brew Revue. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47472\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/band-flotsam-music1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/band-flotsam-music1000a-125x125.jpg\" alt=\"Band performing at Flotsams Hell Brew Revue. Photo: Wendy Goodfriend\" title=\"Band performing at Flotsams Hell Brew Revue. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47475\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/band-flotsam-music1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/band-flotsam-music1000b-125x125.jpg\" alt=\"Band performing at Flotsams Hell Brew Revue. Photo: Wendy Goodfriend\" title=\"Band performing at Flotsams Hell Brew Revue. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47476\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tumbleweed-wanderers1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tumbleweed-wanderers1000a-125x125.jpg\" alt=\"Tumbleweed Wanderers. Photo: Wendy Goodfriend\" title=\"Tumbleweed Wanderers. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47521\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tumbleweed-wanderers1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tumbleweed-wanderers1000b-125x125.jpg\" alt=\"Tumbleweed Wanderers. Photo: Wendy Goodfriend\" title=\"Tumbleweed Wanderers. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47522\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tumbleweed-wanderers1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/tumbleweed-wanderers1000-125x125.jpg\" alt=\"Tumbleweed Wanderers. Photo: Wendy Goodfriend\" title=\"Tumbleweed Wanderers. Photo: Wendy Goodfriend\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-47524\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cstrong>Related Outside Lands 2012 Posts:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=105538\">Day One at the 2012 Outside Lands\u003c/a> (KQED Arts)\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=105579\">Day Two at the 2012 Outside Lands\u003c/a> (KQED Arts)\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/12/outside-lambs-a-moroccan-oasis-within-outside-lands/\">“Outside Lambs”: A Moroccan Oasis Within Outside Lands\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/12/outside-lands-5-craft-beers-you-must-try-at-the-festivals-new-attraction-beer-lands/\">Outside Lands: 5 Craft Beers You Must Try at the Festival’s New Attraction, Beer Lands\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=105696\">What I Learned at Outside Lands 2012\u003c/a> (KQED Arts)\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "\"Outside Lambs\": A Moroccan Oasis Within Outside Lands",
"title": "\"Outside Lambs\": A Moroccan Oasis Within Outside Lands",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs04.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs04.jpg\" alt=\"\" title=\"outsidelambs04\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47032\">\u003c/a>\u003c/p>\n\u003cp>Bigger than ever, the fifth annual \u003ca href=\"http://www.sfoutsidelands.com\">Outside Lands\u003c/a> arts and music festival is back at Golden Gate Park this weekend. Bay Area Bites editor \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a> and I paid a visit to \"Outside Lambs,\" chef \u003ca href=\"http://www.thewholebeastsf.com/\">John Fink\u003c/a>'s mini-empire within the festival grounds. His three booths with their colorful, Victorian house-like facades reside in the foodie territory of \"MacLaren Pass,\" with their decadent neighbors, Beer Lands and Choco Lands, just a short stroll away. It's his first time participating in this cultural extravaganza. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs05.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs05.jpg\" alt=\"outside lambs / the whole beast\" title=\"outside lambs / the whole beast\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47033\">\u003c/a>\u003c/p>\n\u003cp>The name of his catering business, \u003ca href=\"http://www.thewholebeastsf.com/\">The Whole Beast\u003c/a>, reflects John's philosophy and approach to cooking. He focuses on using whole animals in the preparation of his dishes and lately, he's turned his attention to lambs. \u003c/p>\n\u003cblockquote>\u003cp>\"I have been working with whole lambs over the last few years, and the more I work with whole lamb, it has become a favorite meat to work with. It’s a luxury to cook it whole at a large event and use all of the parts.\"\u003c/p>\u003c/blockquote>\n\u003cp>And John's figured out a way to incorporate lamb into all of the dishes he's serving up to festivalgoers, whether's it's a garnish or the main ingredient of one of his offerings. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/john-fink-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/john-fink-560.jpg\" alt=\"John Fink at Outside Lambs. Photo: Wendy Goodfriend\" title=\"John Fink at Outside Lambs. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-47142\">\u003c/a>\u003cbr>\n\u003cem>John Fink in foreground with a whole lamb getting broken down in background at Outside Lambs. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs09.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs09.jpg\" alt=\"lamb\" title=\"lamb\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47037\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs15.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs15.jpg\" alt=\"chopped lamb\" title=\"chopped lamb\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47043\">\u003c/a>\u003c/p>\n\u003cp>A tall, imposing figure, John expertly butchered up the freshly cooked lamb as described his prep for his meals. \u003c/p>\n\u003cblockquote>\u003cp>\"We have sourced 25 lambs from a variety of California ranches that will be served over the course of the weekend. The Whole Beasts' lambs are cooked in my special smoker from \u003ca href=\"http://www.southern-pride.com/\">Southern Pride\u003c/a>. A good friend of mine who's a fire chief told me I was working way too hard. He let me borrow his oven. Then I asked to borrow it again and again and again. At the end of the year I said, 'I have got to get one.'\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/john-fink-1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/john-fink-560b.jpg\" alt=\"John Fink and Southern Pride. Photo: Wendy Goodfriend\" title=\"John Fink and Southern Pride. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-47148\">\u003c/a>\u003cbr>\n\u003cem>John Fink and Southern Pride. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs10.jpg\" alt=\"oven\" title=\"oven\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47038\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs11.jpg\" alt=\"southern pride oven\" title=\"oven 2\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47039\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs12.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs12.jpg\" alt=\"john loads wood into the oven\" title=\"john loads wood\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47040\">\u003c/a>\u003c/p>\n\u003cp>John and his crew fired up his oven at 6AM this morning with five lambs on the spits. \"They take about three-and-half, four hours to cook, depending on how often that oven door opens up. Lamb necks take about six hours.\"\u003c/p>\n\u003cblockquote>\u003cp>\"It's so efficient,\" he continues. \"I don't have to burn that much wood. I do different varieties of whole animal cooking: open fire; underground; and a special fish grill where I butterfly the animal. But at these large events I can cook five to six lambs at a time. Lamb and goat really excel in there. With the rotisseries, it's a nice, moist cooking environment. And you can introduce the smoke, or you don't have to. I can 'kiss it with the wood,' so to speak. We're doing it with white oak and it's fantastic. And it's mobile, so I can do something like this as there's no open fires allowed in Golden Gate Park.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs27.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs27.jpg\" alt=\"two lambs\" title=\"two lambs\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47055\">\u003c/a>\u003c/p>\n\u003cp>The lambs have been marinating for two to three days in a Moroccan-inspired rub. \u003c/p>\n\u003cblockquote>\u003cp>\"I love Moroccan food. I don't know what it is, because I'm not Moroccan. I'm English, German Dutch, but I love that yogurt, and I love that kind of strong flavor profiles. I got turned onto this \u003ca href=\"http://en.wikipedia.org/wiki/Chermoula\">chermoula\u003c/a> marinade and kind of adapted it to my own and added this and that to it. So I use yogurt with lamb and I reinforce the chermoula rub with garlic, ginger, jalapeño, cilantro and parsley and marinate that for three days. It works its magic. The classic combination, of course, is lamb with mint jelly. It has its application. And lamb with garlic and rosemary; I love that too. This is something different. It still has that garlic and mint, but with a little bit something extra. I think lamb really goes well with chilies. Pigs can take the heat, but lamb even more so.\"\u003c/p>\u003c/blockquote>\n\u003cp>Wendy and I were lucky enough to sample most of the items that were served up on Saturday. The lamb was cooked to perfection and was the juiciest, most succulent lamb I'd ever had. The Moroccan spices in the yogurt dressing melded together perfectly with the roasted meat and the cool, crisp cucumber-red onion salad. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs26.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs26.jpg\" alt=\"cucumber prep\" title=\"cucumber prep\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47054\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs17.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs17.jpg\" alt=\"cucumber red onion\" title=\"cucumber red onion\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47045\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs19.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs19.jpg\" alt=\"lamb gyro\" title=\"lamb gyro\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47047\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs38.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs38.jpg\" alt=\"lamb gyro\" title=\"lamb gyro\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47087\">\u003c/a>\u003c/p>\n\u003cp>Their version of the curried Indian stew, mulligatawny, incorporated whole roasted lamb leftovers from the gyros. The soup base was coconut milk and lamb stock, with \u003ca href=\"http://www.ranchogordo.com/\">Rancho Gordo\u003c/a> chickpeas, potatoes, peas and summer squash swimming in the rich broth.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs37.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs37.jpg\" alt=\"mulligatawny\" title=\"mulligatawny\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47086\">\u003c/a>\u003c/p>\n\u003cp>John also concocted his own version of the French-Canadian comfort food dish, \u003ca href=\"http://en.wikipedia.org/wiki/Poutine\">poutine\u003c/a>, using fresh cut Kennebec potatoes twice-fried in rice bran oil and rendered lamb fat. Salted and tossed with parsley, the fries were smothered with lamb gravy, lamb bits and topped with sheep’s milk cheese.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs23.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs23.jpg\" alt=\"fryer station\" title=\"fryer station\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47051\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs24.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs24.jpg\" alt=\"fries and fryer\" title=\"fries and fryer\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47052\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs25.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs25-e1344753960553.jpg\" alt=\"salting the fries\" title=\"salting the fries\" width=\"313\" height=\"559\" class=\"alignnone size-full wp-image-47053\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs34.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs34.jpg\" alt=\"fries\" title=\"fries\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47083\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs21.jpg\" alt=\"poutine\" title=\"poutine\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47049\">\u003c/a>\u003c/p>\n\u003cp>John also shared his space with some old friends from his former days at Aqua in the early '90's. \u003c/p>\n\u003cblockquote>\u003cp>\"I was a cook at the Mina restaurant Aqua in 1994. When I told my friend and colleague chef David Varley of the Michael Mina restaurant group about my Outside Lambs idea, Varley was dying to get involved and asked if he and two chefs from \u003ca href=\"http://michaelmina.net/restaurants/locations/rn74.php\">RN 74\u003c/a> and \u003ca href=\"http://www.bourbonsteakdc.com/\">Bourbon Steak in Washington, DC\u003c/a> could be a part of it. We worked together on the menu they are doing, and it complements my dishes and the flavor of lamb so well.\"\u003c/p>\u003c/blockquote>\n\u003cp>RN74 chef David Varley grilled up Brentwood sweet corn, spooned melted garlic butter on top, then liberally topped them with lamb sausage crumbs, chili powder and cotija cheese. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs31.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs31.jpg\" alt=\"fresh corn\" title=\"fresh corn\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47080\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs36.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs36.jpg\" alt=\"grilled corn\" title=\"grilled corn\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47085\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs32.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs32.jpg\" alt=\"grilled corn with toppings\" title=\"corn with toppings\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47081\">\u003c/a>\u003c/p>\n\u003cp>Bourbon Steak House's chef Omri Aflalo prepared his \"grandmother’s lamb kefta meatballs\" with \u003ca href=\"http://allstarorganics.com/\">Allstar Organic Farms\u003c/a> cucumber and a fennel-yogurt aioli. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs30.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs30-e1344754999422.jpg\" alt=\"grill\" title=\"grill\" width=\"313\" height=\"559\" class=\"alignnone size-full wp-image-47079\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs35.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs35.jpg\" alt=\"meatballs\" title=\"meatballs\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47084\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/meatballs-in-cups.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/meatballs-in-cups.jpg\" alt=\"meatballs in cups\" title=\"meatballs in cups\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47099\">\u003c/a>\u003c/p>\n\u003cp>His fellow Bourbon Steakhouse chef, Adam Sobel, grilled up lamb sausage hotdogs with heaping piles of fried onions and sweet and hot peppers on mustard-slathered Acme hotdog rolls. \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/11/09/ryan-farrs-bible-for-whole-beast-butchery/\">Ryan Farr of 4505 Meats\u003c/a> produced the hot dogs for Sobel.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs44.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs44.jpg\" alt=\"sausage\" title=\"sausage\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47092\">\u003c/a>\u003c/p>\n\u003cp>If you find yourself hungry while checking out the bands at Outside Lands, it's worth walking over to McLaren Pass for some tasty lamb eats. All items are $10 each or less. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs20.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs20.jpg\" alt=\"booth\" title=\"booth\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47048\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cstrong>Related Outside Lands 2012 Posts:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=105538\">Day One at the 2012 Outside Lands\u003c/a> (KQED Arts)\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=105579\">Day Two at the 2012 Outside Lands\u003c/a> (KQED Arts)\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/12/outside-lands-5-craft-beers-you-must-try-at-the-festivals-new-attraction-beer-lands/\">Outside Lands: 5 Craft Beers You Must Try at the Festival’s New Attraction, Beer Lands\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/13/outside-lands-2012-photos-food-art-music-people/\">Outside Lands 2012 Photos: Food, Art, Music & People\u003c/a>\n\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=105696\">What I Learned at Outside Lands 2012\u003c/a> (KQED Arts)\u003c/li>\n\u003c/ul>\n\n",
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"excerpt": "Bay Area Bites editor Wendy Goodfriend and I paid a visit to The Whole Beast chef John Fink's tent. It's his first time participating in this cultural extravaganza. ",
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"description": "Bay Area Bites editor Wendy Goodfriend and I paid a visit to The Whole Beast chef John Fink's tent. It's his first time participating in this cultural extravaganza. ",
"title": "\"Outside Lambs\": A Moroccan Oasis Within Outside Lands | KQED",
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"headline": "\"Outside Lambs\": A Moroccan Oasis Within Outside Lands",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs04.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs04.jpg\" alt=\"\" title=\"outsidelambs04\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47032\">\u003c/a>\u003c/p>\n\u003cp>Bigger than ever, the fifth annual \u003ca href=\"http://www.sfoutsidelands.com\">Outside Lands\u003c/a> arts and music festival is back at Golden Gate Park this weekend. Bay Area Bites editor \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a> and I paid a visit to \"Outside Lambs,\" chef \u003ca href=\"http://www.thewholebeastsf.com/\">John Fink\u003c/a>'s mini-empire within the festival grounds. His three booths with their colorful, Victorian house-like facades reside in the foodie territory of \"MacLaren Pass,\" with their decadent neighbors, Beer Lands and Choco Lands, just a short stroll away. It's his first time participating in this cultural extravaganza. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs05.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs05.jpg\" alt=\"outside lambs / the whole beast\" title=\"outside lambs / the whole beast\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47033\">\u003c/a>\u003c/p>\n\u003cp>The name of his catering business, \u003ca href=\"http://www.thewholebeastsf.com/\">The Whole Beast\u003c/a>, reflects John's philosophy and approach to cooking. He focuses on using whole animals in the preparation of his dishes and lately, he's turned his attention to lambs. \u003c/p>\n\u003cblockquote>\u003cp>\"I have been working with whole lambs over the last few years, and the more I work with whole lamb, it has become a favorite meat to work with. It’s a luxury to cook it whole at a large event and use all of the parts.\"\u003c/p>\u003c/blockquote>\n\u003cp>And John's figured out a way to incorporate lamb into all of the dishes he's serving up to festivalgoers, whether's it's a garnish or the main ingredient of one of his offerings. \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/24/2012/08/john-fink-560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/john-fink-560.jpg\" alt=\"John Fink at Outside Lambs. Photo: Wendy Goodfriend\" title=\"John Fink at Outside Lambs. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-47142\">\u003c/a>\u003cbr>\n\u003cem>John Fink in foreground with a whole lamb getting broken down in background at Outside Lambs. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs09.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs09.jpg\" alt=\"lamb\" title=\"lamb\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47037\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs15.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs15.jpg\" alt=\"chopped lamb\" title=\"chopped lamb\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47043\">\u003c/a>\u003c/p>\n\u003cp>A tall, imposing figure, John expertly butchered up the freshly cooked lamb as described his prep for his meals. \u003c/p>\n\u003cblockquote>\u003cp>\"We have sourced 25 lambs from a variety of California ranches that will be served over the course of the weekend. The Whole Beasts' lambs are cooked in my special smoker from \u003ca href=\"http://www.southern-pride.com/\">Southern Pride\u003c/a>. A good friend of mine who's a fire chief told me I was working way too hard. He let me borrow his oven. Then I asked to borrow it again and again and again. At the end of the year I said, 'I have got to get one.'\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/john-fink-1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/john-fink-560b.jpg\" alt=\"John Fink and Southern Pride. Photo: Wendy Goodfriend\" title=\"John Fink and Southern Pride. Photo: Wendy Goodfriend\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-47148\">\u003c/a>\u003cbr>\n\u003cem>John Fink and Southern Pride. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs10.jpg\" alt=\"oven\" title=\"oven\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47038\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs11.jpg\" alt=\"southern pride oven\" title=\"oven 2\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47039\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs12.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs12.jpg\" alt=\"john loads wood into the oven\" title=\"john loads wood\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47040\">\u003c/a>\u003c/p>\n\u003cp>John and his crew fired up his oven at 6AM this morning with five lambs on the spits. \"They take about three-and-half, four hours to cook, depending on how often that oven door opens up. Lamb necks take about six hours.\"\u003c/p>\n\u003cblockquote>\u003cp>\"It's so efficient,\" he continues. \"I don't have to burn that much wood. I do different varieties of whole animal cooking: open fire; underground; and a special fish grill where I butterfly the animal. But at these large events I can cook five to six lambs at a time. Lamb and goat really excel in there. With the rotisseries, it's a nice, moist cooking environment. And you can introduce the smoke, or you don't have to. I can 'kiss it with the wood,' so to speak. We're doing it with white oak and it's fantastic. And it's mobile, so I can do something like this as there's no open fires allowed in Golden Gate Park.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs27.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs27.jpg\" alt=\"two lambs\" title=\"two lambs\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47055\">\u003c/a>\u003c/p>\n\u003cp>The lambs have been marinating for two to three days in a Moroccan-inspired rub. \u003c/p>\n\u003cblockquote>\u003cp>\"I love Moroccan food. I don't know what it is, because I'm not Moroccan. I'm English, German Dutch, but I love that yogurt, and I love that kind of strong flavor profiles. I got turned onto this \u003ca href=\"http://en.wikipedia.org/wiki/Chermoula\">chermoula\u003c/a> marinade and kind of adapted it to my own and added this and that to it. So I use yogurt with lamb and I reinforce the chermoula rub with garlic, ginger, jalapeño, cilantro and parsley and marinate that for three days. It works its magic. The classic combination, of course, is lamb with mint jelly. It has its application. And lamb with garlic and rosemary; I love that too. This is something different. It still has that garlic and mint, but with a little bit something extra. I think lamb really goes well with chilies. Pigs can take the heat, but lamb even more so.\"\u003c/p>\u003c/blockquote>\n\u003cp>Wendy and I were lucky enough to sample most of the items that were served up on Saturday. The lamb was cooked to perfection and was the juiciest, most succulent lamb I'd ever had. The Moroccan spices in the yogurt dressing melded together perfectly with the roasted meat and the cool, crisp cucumber-red onion salad. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs26.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs26.jpg\" alt=\"cucumber prep\" title=\"cucumber prep\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47054\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs17.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs17.jpg\" alt=\"cucumber red onion\" title=\"cucumber red onion\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47045\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs19.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs19.jpg\" alt=\"lamb gyro\" title=\"lamb gyro\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47047\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs38.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs38.jpg\" alt=\"lamb gyro\" title=\"lamb gyro\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47087\">\u003c/a>\u003c/p>\n\u003cp>Their version of the curried Indian stew, mulligatawny, incorporated whole roasted lamb leftovers from the gyros. The soup base was coconut milk and lamb stock, with \u003ca href=\"http://www.ranchogordo.com/\">Rancho Gordo\u003c/a> chickpeas, potatoes, peas and summer squash swimming in the rich broth.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs37.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs37.jpg\" alt=\"mulligatawny\" title=\"mulligatawny\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47086\">\u003c/a>\u003c/p>\n\u003cp>John also concocted his own version of the French-Canadian comfort food dish, \u003ca href=\"http://en.wikipedia.org/wiki/Poutine\">poutine\u003c/a>, using fresh cut Kennebec potatoes twice-fried in rice bran oil and rendered lamb fat. Salted and tossed with parsley, the fries were smothered with lamb gravy, lamb bits and topped with sheep’s milk cheese.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs23.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs23.jpg\" alt=\"fryer station\" title=\"fryer station\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47051\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs24.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs24.jpg\" alt=\"fries and fryer\" title=\"fries and fryer\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47052\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs25.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs25-e1344753960553.jpg\" alt=\"salting the fries\" title=\"salting the fries\" width=\"313\" height=\"559\" class=\"alignnone size-full wp-image-47053\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs34.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs34.jpg\" alt=\"fries\" title=\"fries\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47083\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs21.jpg\" alt=\"poutine\" title=\"poutine\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47049\">\u003c/a>\u003c/p>\n\u003cp>John also shared his space with some old friends from his former days at Aqua in the early '90's. \u003c/p>\n\u003cblockquote>\u003cp>\"I was a cook at the Mina restaurant Aqua in 1994. When I told my friend and colleague chef David Varley of the Michael Mina restaurant group about my Outside Lambs idea, Varley was dying to get involved and asked if he and two chefs from \u003ca href=\"http://michaelmina.net/restaurants/locations/rn74.php\">RN 74\u003c/a> and \u003ca href=\"http://www.bourbonsteakdc.com/\">Bourbon Steak in Washington, DC\u003c/a> could be a part of it. We worked together on the menu they are doing, and it complements my dishes and the flavor of lamb so well.\"\u003c/p>\u003c/blockquote>\n\u003cp>RN74 chef David Varley grilled up Brentwood sweet corn, spooned melted garlic butter on top, then liberally topped them with lamb sausage crumbs, chili powder and cotija cheese. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs31.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs31.jpg\" alt=\"fresh corn\" title=\"fresh corn\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47080\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs36.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs36.jpg\" alt=\"grilled corn\" title=\"grilled corn\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47085\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs32.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs32.jpg\" alt=\"grilled corn with toppings\" title=\"corn with toppings\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47081\">\u003c/a>\u003c/p>\n\u003cp>Bourbon Steak House's chef Omri Aflalo prepared his \"grandmother’s lamb kefta meatballs\" with \u003ca href=\"http://allstarorganics.com/\">Allstar Organic Farms\u003c/a> cucumber and a fennel-yogurt aioli. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs30.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs30-e1344754999422.jpg\" alt=\"grill\" title=\"grill\" width=\"313\" height=\"559\" class=\"alignnone size-full wp-image-47079\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs35.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs35.jpg\" alt=\"meatballs\" title=\"meatballs\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47084\">\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/meatballs-in-cups.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/meatballs-in-cups.jpg\" alt=\"meatballs in cups\" title=\"meatballs in cups\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47099\">\u003c/a>\u003c/p>\n\u003cp>His fellow Bourbon Steakhouse chef, Adam Sobel, grilled up lamb sausage hotdogs with heaping piles of fried onions and sweet and hot peppers on mustard-slathered Acme hotdog rolls. \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/11/09/ryan-farrs-bible-for-whole-beast-butchery/\">Ryan Farr of 4505 Meats\u003c/a> produced the hot dogs for Sobel.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs44.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs44.jpg\" alt=\"sausage\" title=\"sausage\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47092\">\u003c/a>\u003c/p>\n\u003cp>If you find yourself hungry while checking out the bands at Outside Lands, it's worth walking over to McLaren Pass for some tasty lamb eats. All items are $10 each or less. \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/24/2012/08/outsidelambs20.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/outsidelambs20.jpg\" alt=\"booth\" title=\"booth\" width=\"559\" height=\"314\" class=\"alignnone size-full wp-image-47048\">\u003c/a>\u003c/p>\n\u003cul>\n\u003cstrong>Related Outside Lands 2012 Posts:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=105538\">Day One at the 2012 Outside Lands\u003c/a> (KQED Arts)\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=105579\">Day Two at the 2012 Outside Lands\u003c/a> (KQED Arts)\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/12/outside-lands-5-craft-beers-you-must-try-at-the-festivals-new-attraction-beer-lands/\">Outside Lands: 5 Craft Beers You Must Try at the Festival’s New Attraction, Beer Lands\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/13/outside-lands-2012-photos-food-art-music-people/\">Outside Lands 2012 Photos: Food, Art, Music & People\u003c/a>\n\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=105696\">What I Learned at Outside Lands 2012\u003c/a> (KQED Arts)\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Outside Lands: 5 Craft Beers You Must Try at the Festival's New Attraction, Beer Lands",
"title": "Outside Lands: 5 Craft Beers You Must Try at the Festival's New Attraction, Beer Lands",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beer-lands700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beer-lands700.jpg\" alt=\"Beer Lands at Outside Lands 2012. Photo: Wendy Goodfriend\" title=\"Beer Lands at Outside Lands 2012. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-47115\">\u003c/a>\u003cbr>\n\u003cem>Beer Lands at Outside Lands 2012. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>You'd pretty much have to be living under a rock to not be aware of \u003ca href=\"http://www.sfoutsidelands.com\">Outside Lands\u003c/a> this weekend. But sorry, unlike previous years, there are no last minute tickets to nab. So if you are one of the lucky few thousand who is actually going, the festival has a few new attractions worth investigating. But the one I've really looking forward to is \u003ca href=\"http://www.sfoutsidelands.com/beer/\">Beer Lands\u003c/a>!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5167.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5167.jpg\" alt=\"Heineken Sponsor at Outside Lands\" title=\"Heineken Sponsor at Outside Lands\" width=\"560\" class=\"alignnone size-full wp-image-46992\">\u003c/a>\u003c/p>\n\u003cp>For one, there are quite a few tasty breweries featured at the event but even more importantly, \u003ca href=\"http://www.heinekenusa.com/productsbrands.aspx\">Heineken\u003c/a> is still a sponsor. I love that clash. One has to wonder how you have such a large brewery sponsor the event and still create a craft brew presence. Can Outside Lands even pull that off? \u003c/p>\n\u003cp>The answer is yes!\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For one, the craft brew scene at Outside Lands was no fly-by-night operation. David McLean, the \u003ca href=\"http://www.magnoliapub.com/\">owner and brewmaster at Magnolia Pub and Brewery\u003c/a>, let on that it was quite difficult selecting only 15 breweries to showcase at the event. \"This story could have been told any number of ways,\" he admits, letting on that maybe some breweries that he wanted to feature just didn't make the cut. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5153.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5153.jpg\" alt=\"Beer Lands\" title=\"Beer Lands\" width=\"560\" class=\"alignnone size-full wp-image-46994\">\u003c/a>\u003c/p>\n\u003cp>The criteria for pouring at Outside Lands was far beyond just good beer, but that was a very important one. They had to be California-based craft breweries. He also wanted a good mix. So there are newer craft breweries and older ones too. Because Outside Lands is so much about the local Bay Area, local establishments were favored but not exclusively. \"I really tried to balance it,\" explains McLean while enjoying a pour of Firestone Walker's Pivo Pilsner. \u003c/p>\n\u003cp>Of course, this has numerous challenges. \u003c/p>\n\u003cp>For smaller breweries, attending Outside Lands is not an easy task. The festival has \u003cem>just a few attendees\u003c/em> and having your beer on tap is quite a commitment. \"While it varies depending on the demand for each beer, you're looking at a commitment of around 20 kegs or so for each beer,\" says McLean. \u003c/p>\n\u003cp>That's a drop in the bucket for Heineken but not for the others. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beer-lands700b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beer-lands700b.jpg\" alt=\"Kegs at Beer Lands. Photo: Wendy Goodfriend\" title=\"Kegs at Beer Lands. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-47117\">\u003c/a>\u003cbr>\n\u003cem>Kegs at Beer Lands. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beer-lands700d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beer-lands700d.jpg\" alt=\"Serving up beer at Beer Lands. Photo: Wendy Goodfriend \" title=\"Serving up beer at Beer Lands. Photo: Wendy Goodfriend \" width=\"560\" class=\"alignnone size-full wp-image-47123\">\u003c/a>\u003cbr>\n\u003cem>Serving up beer at Beer Lands. Photo: Wendy Goodfriend\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>5 Craft Beers You Must Try\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.sierranevada.com/\">Sierra Nevada's Outside Lands, Saison\u003c/a>\u003cbr>\nWhat makes Sierra Nevada's Outside Lands Saison one of my picks it that, for one, you can only get it at Outside Lands. That is rarely a selling point for me but since the beer is pretty darn tasty, I'll let it slide.\u003c/li>\n\u003cli>\u003ca href=\"http://www.firestonebeer.com/home.php\">Firestone Walker's Pivo, Pilsner\u003c/a>\u003cbr>\nFirestone's Pivo is brand spanking new and definitely worth a try. The beer is a gorgeous yellow with a clean and spicy flavor.\u003c/li>\n\u003cli>\u003ca href=\"http://www.pacbrewlab.com/beers/squid-ink/\">Pacific Brewing Labs Squid Ink, Black IPA\u003c/a>\u003cbr>\nSquid Ink is a fun (and tasty) twist on the West Coast IPA with a slightly roasted flavor from the darker grains. It also has notes of citrus so while it is extremely dark, it is might brighter on the palette.\u003c/li>\n\u003cli>\u003ca href=\"http://www.lindenbeer.com/beers.html\">Linden Street's Burning Oak, Black Lager\u003c/a>\u003cbr>\nBurning Oak is kinda like a campfire. It's roasty, slightly sweet, but light bodied. I could drink a lot of this beer.\u003c/li>\n\u003cli>\u003ca href=\"http://www.thebruery.com/beers/YearRound/mischief.html\">The Bruery's Mischief, Belgian Golden Strong\u003c/a>\u003cbr>\nBruery's Mischief a dry Belgian beer with a lot of citrus and melon, and a dash of pepper. It's quite refreshing and the beer to turn to \u003cem>if\u003c/em> the weekend heats up.\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beer-lands700a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beer-lands700a.jpg\" alt=\"Beer Lands. Photo: Wendy Goodfriend\" title=\"Beer Lands. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-47136\">\u003c/a>\u003cbr>\n\u003cem>Beer Lands. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Related Outside Lands 2012 Posts:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=105538\">Day One at the 2012 Outside Lands\u003c/a> (KQED Arts)\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=105579\">Day Two at the 2012 Outside Lands\u003c/a> (KQED Arts)\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/12/outside-lambs-a-moroccan-oasis-within-outside-lands/\">“Outside Lambs”: A Moroccan Oasis Within Outside Lands\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/13/outside-lands-2012-photos-food-art-music-people/\">Outside Lands 2012 Photos: Food, Art, Music & People\u003c/a>\n\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=105696\">What I Learned at Outside Lands 2012\u003c/a> (KQED Arts)\u003c/li>\n\u003c/ul>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beer-lands700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beer-lands700.jpg\" alt=\"Beer Lands at Outside Lands 2012. Photo: Wendy Goodfriend\" title=\"Beer Lands at Outside Lands 2012. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-47115\">\u003c/a>\u003cbr>\n\u003cem>Beer Lands at Outside Lands 2012. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>You'd pretty much have to be living under a rock to not be aware of \u003ca href=\"http://www.sfoutsidelands.com\">Outside Lands\u003c/a> this weekend. But sorry, unlike previous years, there are no last minute tickets to nab. So if you are one of the lucky few thousand who is actually going, the festival has a few new attractions worth investigating. But the one I've really looking forward to is \u003ca href=\"http://www.sfoutsidelands.com/beer/\">Beer Lands\u003c/a>!\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5167.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5167.jpg\" alt=\"Heineken Sponsor at Outside Lands\" title=\"Heineken Sponsor at Outside Lands\" width=\"560\" class=\"alignnone size-full wp-image-46992\">\u003c/a>\u003c/p>\n\u003cp>For one, there are quite a few tasty breweries featured at the event but even more importantly, \u003ca href=\"http://www.heinekenusa.com/productsbrands.aspx\">Heineken\u003c/a> is still a sponsor. I love that clash. One has to wonder how you have such a large brewery sponsor the event and still create a craft brew presence. Can Outside Lands even pull that off? \u003c/p>\n\u003cp>The answer is yes!\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For one, the craft brew scene at Outside Lands was no fly-by-night operation. David McLean, the \u003ca href=\"http://www.magnoliapub.com/\">owner and brewmaster at Magnolia Pub and Brewery\u003c/a>, let on that it was quite difficult selecting only 15 breweries to showcase at the event. \"This story could have been told any number of ways,\" he admits, letting on that maybe some breweries that he wanted to feature just didn't make the cut. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5153.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/IMG_5153.jpg\" alt=\"Beer Lands\" title=\"Beer Lands\" width=\"560\" class=\"alignnone size-full wp-image-46994\">\u003c/a>\u003c/p>\n\u003cp>The criteria for pouring at Outside Lands was far beyond just good beer, but that was a very important one. They had to be California-based craft breweries. He also wanted a good mix. So there are newer craft breweries and older ones too. Because Outside Lands is so much about the local Bay Area, local establishments were favored but not exclusively. \"I really tried to balance it,\" explains McLean while enjoying a pour of Firestone Walker's Pivo Pilsner. \u003c/p>\n\u003cp>Of course, this has numerous challenges. \u003c/p>\n\u003cp>For smaller breweries, attending Outside Lands is not an easy task. The festival has \u003cem>just a few attendees\u003c/em> and having your beer on tap is quite a commitment. \"While it varies depending on the demand for each beer, you're looking at a commitment of around 20 kegs or so for each beer,\" says McLean. \u003c/p>\n\u003cp>That's a drop in the bucket for Heineken but not for the others. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beer-lands700b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beer-lands700b.jpg\" alt=\"Kegs at Beer Lands. Photo: Wendy Goodfriend\" title=\"Kegs at Beer Lands. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-47117\">\u003c/a>\u003cbr>\n\u003cem>Kegs at Beer Lands. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beer-lands700d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beer-lands700d.jpg\" alt=\"Serving up beer at Beer Lands. Photo: Wendy Goodfriend \" title=\"Serving up beer at Beer Lands. Photo: Wendy Goodfriend \" width=\"560\" class=\"alignnone size-full wp-image-47123\">\u003c/a>\u003cbr>\n\u003cem>Serving up beer at Beer Lands. Photo: Wendy Goodfriend\u003c/em> \u003c/p>\n\u003cp>\u003cstrong>5 Craft Beers You Must Try\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.sierranevada.com/\">Sierra Nevada's Outside Lands, Saison\u003c/a>\u003cbr>\nWhat makes Sierra Nevada's Outside Lands Saison one of my picks it that, for one, you can only get it at Outside Lands. That is rarely a selling point for me but since the beer is pretty darn tasty, I'll let it slide.\u003c/li>\n\u003cli>\u003ca href=\"http://www.firestonebeer.com/home.php\">Firestone Walker's Pivo, Pilsner\u003c/a>\u003cbr>\nFirestone's Pivo is brand spanking new and definitely worth a try. The beer is a gorgeous yellow with a clean and spicy flavor.\u003c/li>\n\u003cli>\u003ca href=\"http://www.pacbrewlab.com/beers/squid-ink/\">Pacific Brewing Labs Squid Ink, Black IPA\u003c/a>\u003cbr>\nSquid Ink is a fun (and tasty) twist on the West Coast IPA with a slightly roasted flavor from the darker grains. It also has notes of citrus so while it is extremely dark, it is might brighter on the palette.\u003c/li>\n\u003cli>\u003ca href=\"http://www.lindenbeer.com/beers.html\">Linden Street's Burning Oak, Black Lager\u003c/a>\u003cbr>\nBurning Oak is kinda like a campfire. It's roasty, slightly sweet, but light bodied. I could drink a lot of this beer.\u003c/li>\n\u003cli>\u003ca href=\"http://www.thebruery.com/beers/YearRound/mischief.html\">The Bruery's Mischief, Belgian Golden Strong\u003c/a>\u003cbr>\nBruery's Mischief a dry Belgian beer with a lot of citrus and melon, and a dash of pepper. It's quite refreshing and the beer to turn to \u003cem>if\u003c/em> the weekend heats up.\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\n\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beer-lands700a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beer-lands700a.jpg\" alt=\"Beer Lands. Photo: Wendy Goodfriend\" title=\"Beer Lands. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-47136\">\u003c/a>\u003cbr>\n\u003cem>Beer Lands. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Related Outside Lands 2012 Posts:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=105538\">Day One at the 2012 Outside Lands\u003c/a> (KQED Arts)\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=105579\">Day Two at the 2012 Outside Lands\u003c/a> (KQED Arts)\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/12/outside-lambs-a-moroccan-oasis-within-outside-lands/\">“Outside Lambs”: A Moroccan Oasis Within Outside Lands\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/13/outside-lands-2012-photos-food-art-music-people/\">Outside Lands 2012 Photos: Food, Art, Music & People\u003c/a>\n\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=105696\">What I Learned at Outside Lands 2012\u003c/a> (KQED Arts)\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>By \u003ca href=\"http://www.kqed.org/arts/profile/index.jsp?essid=60273\">Sarah Hotchkiss\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/windmill-friday1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/windmill-friday1000.jpg\" alt=\"Audience at Lands End stage at Outside Lands. Photo: Wendy Goodfriend\" title=\"Audience at Lands End stage at Outside Lands. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-47222\">\u003c/a>\u003cbr>\n\u003cem>Audience at Lands End stage at Outside Lands. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>The day started with \u003ca href=\"http://whitedenimmusic.com/\">White Denim\u003c/a> on the Sutro stage shredding their hearts out in the lingering fog. For 32 minutes straight, they played without stopping more than a half-beat between songs, building relentless sonic attacks through cyclical crescendos and driving, rapid beats. White Denim projected stadium-sized rock off the stage to a crowd ill-fitting their gigantic sound. Given all this, vocals seem unnecessary, but White Denim delivered those too. Lead singer James Petralli swung from croon to growl, impressively and effectively. Their second-to-last-song and undeniable hit of the set, \"Street Joy,\" started soft and slow but built to an epic, rumbling finish. It's a shame more people weren't around for their performance -- they set a high water mark for the rest Friday's acts and I, in my limited ability to see and hear everything, couldn't find their better.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/white-denim1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/white-denim1000a.jpg\" alt=\"White Denim at Outside Lands 2012. Photo: Wendy Goodfriend\" title=\"White Denim at Outside Lands 2012. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-47226\">\u003c/a>\u003cbr>\n\u003cem>White Denim. Photo: Wendy Goodfriend.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/white-denim1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/white-denim1000b.jpg\" alt=\"White Denim at Outside Lands 2012. Photo: Wendy Goodfriend\" title=\"White Denim at Outside Lands 2012. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-47228\">\u003c/a>\u003cbr>\n\u003cem>White Denim. Photo: Wendy Goodfriend.\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sharon-van-etten1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sharon-van-etten1000a.jpg\" alt=\"Sharon Van Etten at Outside Lands 2012. Photo: Wendy Goodfriend\" title=\"Sharon Van Etten at Outside Lands 2012. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-47230\">\u003c/a>\u003cbr>\n\u003cem>Sharon Van Etten. Photo: Wendy Goodfriend.\u003c/em>\u003c/p>\n\u003cp>With White Denim still ringing in my ears, I secured a pair of fluorescent orange earplugs and staked out space for \u003ca href=\"http://sharonvanetten.com/\">Sharon Van Etten\u003c/a>. After such a loud, high energy set, her confessional folk-tinged songs were a bit of a come down. Was it the sleepy bedroom nature of her music, or was she a lackluster performer? The answer came as she warmed up, and her light tone shifted into the spooky, haunting \"Give Out.\" \"This song's about moving to New York City for love,\" she announced before starting. Then, as an off-mic aside: \"You can throw up now.\" After White Denim's nonstop tunes, Van Etten's between-song quips were charming, if self-deprecating. After \"Serpents,\" the first song she wrote for electric guitar -- a darkly infectious melody -- she shouted, \"That song's only three chords, anybody can play it!\" Thankfully, it wasn't just anybody up there, but Van Etten and her skillful backing band.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/reggie-watts1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/reggie-watts1000a.jpg\" alt=\"Reggie Watts at Outside Lands 2012. Photo: Wendy Goodfriend.\" title=\"Reggie Watts at Outside Lands 2012. Photo: Wendy Goodfriend.\" width=\"560\" class=\"alignnone size-full wp-image-47233\">\u003c/a>\u003cbr>\n\u003cem>Reggie Watts. Photo: Wendy Goodfriend.\u003c/em>\u003c/p>\n\u003cp>It was hard to leave the Sutro stage, especially since musician/comedian \u003ca href=\"http://reggiewatts.com/\">Reggie Watts\u003c/a> was next in the lineup. With his hair swaying gently in the still-cool breeze, he climbed on stage wearing red suspenders and a rakish grin. For those unfamiliar with Watts' act, he performs largely improvised musical numbers blending various styles (hip-hop, soul, beatboxing, spoken word, you name it) with the help of loops and hilarious self-referential lyrics. Watts was met with huge cheers and unbridled laughter. As clever and funny as he is, it's equally fascinating to watch him build his songs onstage, adding each element in successive layers until he's assembled something that doesn't sound too far off from a studio-produced jam. Many of his songs addressed the \u003cstrong>Outside Lands\u003c/strong> crowd specifically. \"You've got a long day ahead of you, pick your battles well,\" he sang. There were also frequent references to antibacterial hand sanitizer.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/crowd-reggie-watts1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/crowd-reggie-watts1000.jpg\" alt=\"The crowd dancing to Reggie Watts at Outside Lands 2012. Photo: Wendy Goodfriend.\" title=\"The crowd dancing to Reggie Watts at Outside Lands 2012. Photo: Wendy Goodfriend.\" width=\"560\" class=\"alignnone size-full wp-image-47236\">\u003c/a>\u003cbr>\n\u003cem>The crowd dancing to Reggie Watts. Photo: Wendy Goodfriend.\u003c/em>\u003c/p>\n\u003cp>I tore myself away to find food and drink, returning shortly to catch the first half of \u003ca href=\"http://thewalkmen.com/\">The Walkmen\u003c/a>'s set. Since I last saw them in a more intimate setting in 2006, they haven't lost any of their fire. Incredibly proficient musicians, they started late, but strong. Lead singer Hamilton Leithauser howls into the microphone, veins popping in his neck, his body balanced against the tilt of the mic stand. \"Thinking of a Dream I Had,\" a standout from their 2004 album \u003cem>Bows + Arrows\u003c/em> had the entire crowd moving, with many longtime fans singing along, choosing to remain for that moment with The Walkmen over the arguably bigger act one stage over: \u003ca href=\"http://www.beck.com/\">Beck\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beck1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beck1000b.jpg\" alt=\"Beck at Outside Lands 2012. Photo: Wendy Goodfriend.\" title=\"Beck at Outside Lands 2012. Photo: Wendy Goodfriend.\" width=\"560\" class=\"alignnone size-full wp-image-47239\">\u003c/a>\u003cbr>\n\u003cem>Beck at Outside Lands 2012. Photo: Wendy Goodfriend.\u003c/em>\u003c/p>\n\u003cp>Despite my brief foray outside of Lindley Meadow, I was unprepared for the scale of the Lands End stage. Starting at the far end of the Polo Field, Beck was nothing more than a gray speck in the distance, dwarfed by the two massive screens flanking the stage. While I worked at getting closer to the stage, everyone around me was dancing and singing along to \"Loser.\" It sounded good, but a bit tight, a bit shaky. Where was the flow? This continued until he got to songs from his 2002 album \u003cem>Sea Change\u003c/em>, warm, ambient, wonderful numbers. Too bad the weather wasn't warm and wonderful to match.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwood1000-combo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwood1000-combo.jpg\" alt=\"Die Antwoord at Outside Lands 2012 Photo: Wendy Goodfriend.\" title=\"Die Antwoord at Outside Lands 2012 Photo: Wendy Goodfriend.\" width=\"560\" class=\"alignnone size-full wp-image-47241\">\u003c/a>\u003cbr>\n\u003cem>Die Antwoord at Outside Lands 2012 Photo: Wendy Goodfriend.\u003c/em>\u003c/p>\n\u003cp>After one day at the 2012 \u003cstrong>Outside Lands\u003c/strong> Festival, I can advise all attendees to dress warmly! Even cooler than buying an official Outside Lands blanket is bringing enough layers to make it through a day of mercurial San Francisco weather. I can also advise attendees to veer from their pre-planned schedule. I accidentally caught the first half of \u003ca href=\"http://dieantwoord.com/\">Die Antwoord\u003c/a>'s rave/rap performance (featuring lyrics I cannot quote here) and must admit, I've never seen or heard anything quite like that before. Here's to day two and all the aural discoveries ahead!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Outside Lands\u003c/strong> continues \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/12/day-two-at-the-2012-outside-lands/\">August 11\u003c/a> and 12, 2012. For \u003ca href=\"http://www.sfoutsidelands.com/home/\">more information\u003c/a> visit sfoutsidelands.com.\u003c/p>\n\u003cul>\n\u003cstrong>Related Outside Lands 2012 Posts:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=105579\">Day Two at the 2012 Outside Lands\u003c/a> (KQED Arts)\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/12/outside-lambs-a-moroccan-oasis-within-outside-lands/\">“Outside Lambs”: A Moroccan Oasis Within Outside Lands\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/12/outside-lands-5-craft-beers-you-must-try-at-the-festivals-new-attraction-beer-lands/\">Outside Lands: 5 Craft Beers You Must Try at the Festival’s New Attraction, Beer Lands\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/13/outside-lands-2012-photos-food-art-music-people/\">Outside Lands 2012 Photos: Food, Art, Music & People\u003c/a>\n\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=105696\">What I Learned at Outside Lands 2012\u003c/a> (KQED Arts)\u003c/li>\n\u003c/ul>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>By \u003ca href=\"http://www.kqed.org/arts/profile/index.jsp?essid=60273\">Sarah Hotchkiss\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/windmill-friday1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/windmill-friday1000.jpg\" alt=\"Audience at Lands End stage at Outside Lands. Photo: Wendy Goodfriend\" title=\"Audience at Lands End stage at Outside Lands. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-47222\">\u003c/a>\u003cbr>\n\u003cem>Audience at Lands End stage at Outside Lands. Photo: Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>The day started with \u003ca href=\"http://whitedenimmusic.com/\">White Denim\u003c/a> on the Sutro stage shredding their hearts out in the lingering fog. For 32 minutes straight, they played without stopping more than a half-beat between songs, building relentless sonic attacks through cyclical crescendos and driving, rapid beats. White Denim projected stadium-sized rock off the stage to a crowd ill-fitting their gigantic sound. Given all this, vocals seem unnecessary, but White Denim delivered those too. Lead singer James Petralli swung from croon to growl, impressively and effectively. Their second-to-last-song and undeniable hit of the set, \"Street Joy,\" started soft and slow but built to an epic, rumbling finish. It's a shame more people weren't around for their performance -- they set a high water mark for the rest Friday's acts and I, in my limited ability to see and hear everything, couldn't find their better.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/white-denim1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/white-denim1000a.jpg\" alt=\"White Denim at Outside Lands 2012. Photo: Wendy Goodfriend\" title=\"White Denim at Outside Lands 2012. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-47226\">\u003c/a>\u003cbr>\n\u003cem>White Denim. Photo: Wendy Goodfriend.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/white-denim1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/white-denim1000b.jpg\" alt=\"White Denim at Outside Lands 2012. Photo: Wendy Goodfriend\" title=\"White Denim at Outside Lands 2012. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-47228\">\u003c/a>\u003cbr>\n\u003cem>White Denim. Photo: Wendy Goodfriend.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sharon-van-etten1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/sharon-van-etten1000a.jpg\" alt=\"Sharon Van Etten at Outside Lands 2012. Photo: Wendy Goodfriend\" title=\"Sharon Van Etten at Outside Lands 2012. Photo: Wendy Goodfriend\" width=\"560\" class=\"alignnone size-full wp-image-47230\">\u003c/a>\u003cbr>\n\u003cem>Sharon Van Etten. Photo: Wendy Goodfriend.\u003c/em>\u003c/p>\n\u003cp>With White Denim still ringing in my ears, I secured a pair of fluorescent orange earplugs and staked out space for \u003ca href=\"http://sharonvanetten.com/\">Sharon Van Etten\u003c/a>. After such a loud, high energy set, her confessional folk-tinged songs were a bit of a come down. Was it the sleepy bedroom nature of her music, or was she a lackluster performer? The answer came as she warmed up, and her light tone shifted into the spooky, haunting \"Give Out.\" \"This song's about moving to New York City for love,\" she announced before starting. Then, as an off-mic aside: \"You can throw up now.\" After White Denim's nonstop tunes, Van Etten's between-song quips were charming, if self-deprecating. After \"Serpents,\" the first song she wrote for electric guitar -- a darkly infectious melody -- she shouted, \"That song's only three chords, anybody can play it!\" Thankfully, it wasn't just anybody up there, but Van Etten and her skillful backing band.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/reggie-watts1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/reggie-watts1000a.jpg\" alt=\"Reggie Watts at Outside Lands 2012. Photo: Wendy Goodfriend.\" title=\"Reggie Watts at Outside Lands 2012. Photo: Wendy Goodfriend.\" width=\"560\" class=\"alignnone size-full wp-image-47233\">\u003c/a>\u003cbr>\n\u003cem>Reggie Watts. Photo: Wendy Goodfriend.\u003c/em>\u003c/p>\n\u003cp>It was hard to leave the Sutro stage, especially since musician/comedian \u003ca href=\"http://reggiewatts.com/\">Reggie Watts\u003c/a> was next in the lineup. With his hair swaying gently in the still-cool breeze, he climbed on stage wearing red suspenders and a rakish grin. For those unfamiliar with Watts' act, he performs largely improvised musical numbers blending various styles (hip-hop, soul, beatboxing, spoken word, you name it) with the help of loops and hilarious self-referential lyrics. Watts was met with huge cheers and unbridled laughter. As clever and funny as he is, it's equally fascinating to watch him build his songs onstage, adding each element in successive layers until he's assembled something that doesn't sound too far off from a studio-produced jam. Many of his songs addressed the \u003cstrong>Outside Lands\u003c/strong> crowd specifically. \"You've got a long day ahead of you, pick your battles well,\" he sang. There were also frequent references to antibacterial hand sanitizer.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/crowd-reggie-watts1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/crowd-reggie-watts1000.jpg\" alt=\"The crowd dancing to Reggie Watts at Outside Lands 2012. Photo: Wendy Goodfriend.\" title=\"The crowd dancing to Reggie Watts at Outside Lands 2012. Photo: Wendy Goodfriend.\" width=\"560\" class=\"alignnone size-full wp-image-47236\">\u003c/a>\u003cbr>\n\u003cem>The crowd dancing to Reggie Watts. Photo: Wendy Goodfriend.\u003c/em>\u003c/p>\n\u003cp>I tore myself away to find food and drink, returning shortly to catch the first half of \u003ca href=\"http://thewalkmen.com/\">The Walkmen\u003c/a>'s set. Since I last saw them in a more intimate setting in 2006, they haven't lost any of their fire. Incredibly proficient musicians, they started late, but strong. Lead singer Hamilton Leithauser howls into the microphone, veins popping in his neck, his body balanced against the tilt of the mic stand. \"Thinking of a Dream I Had,\" a standout from their 2004 album \u003cem>Bows + Arrows\u003c/em> had the entire crowd moving, with many longtime fans singing along, choosing to remain for that moment with The Walkmen over the arguably bigger act one stage over: \u003ca href=\"http://www.beck.com/\">Beck\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beck1000b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/beck1000b.jpg\" alt=\"Beck at Outside Lands 2012. Photo: Wendy Goodfriend.\" title=\"Beck at Outside Lands 2012. Photo: Wendy Goodfriend.\" width=\"560\" class=\"alignnone size-full wp-image-47239\">\u003c/a>\u003cbr>\n\u003cem>Beck at Outside Lands 2012. Photo: Wendy Goodfriend.\u003c/em>\u003c/p>\n\u003cp>Despite my brief foray outside of Lindley Meadow, I was unprepared for the scale of the Lands End stage. Starting at the far end of the Polo Field, Beck was nothing more than a gray speck in the distance, dwarfed by the two massive screens flanking the stage. While I worked at getting closer to the stage, everyone around me was dancing and singing along to \"Loser.\" It sounded good, but a bit tight, a bit shaky. Where was the flow? This continued until he got to songs from his 2002 album \u003cem>Sea Change\u003c/em>, warm, ambient, wonderful numbers. Too bad the weather wasn't warm and wonderful to match.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwood1000-combo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/die-antwood1000-combo.jpg\" alt=\"Die Antwoord at Outside Lands 2012 Photo: Wendy Goodfriend.\" title=\"Die Antwoord at Outside Lands 2012 Photo: Wendy Goodfriend.\" width=\"560\" class=\"alignnone size-full wp-image-47241\">\u003c/a>\u003cbr>\n\u003cem>Die Antwoord at Outside Lands 2012 Photo: Wendy Goodfriend.\u003c/em>\u003c/p>\n\u003cp>After one day at the 2012 \u003cstrong>Outside Lands\u003c/strong> Festival, I can advise all attendees to dress warmly! Even cooler than buying an official Outside Lands blanket is bringing enough layers to make it through a day of mercurial San Francisco weather. I can also advise attendees to veer from their pre-planned schedule. I accidentally caught the first half of \u003ca href=\"http://dieantwoord.com/\">Die Antwoord\u003c/a>'s rave/rap performance (featuring lyrics I cannot quote here) and must admit, I've never seen or heard anything quite like that before. Here's to day two and all the aural discoveries ahead!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Outside Lands\u003c/strong> continues \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/12/day-two-at-the-2012-outside-lands/\">August 11\u003c/a> and 12, 2012. For \u003ca href=\"http://www.sfoutsidelands.com/home/\">more information\u003c/a> visit sfoutsidelands.com.\u003c/p>\n\u003cul>\n\u003cstrong>Related Outside Lands 2012 Posts:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=105579\">Day Two at the 2012 Outside Lands\u003c/a> (KQED Arts)\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/12/outside-lambs-a-moroccan-oasis-within-outside-lands/\">“Outside Lambs”: A Moroccan Oasis Within Outside Lands\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/12/outside-lands-5-craft-beers-you-must-try-at-the-festivals-new-attraction-beer-lands/\">Outside Lands: 5 Craft Beers You Must Try at the Festival’s New Attraction, Beer Lands\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/13/outside-lands-2012-photos-food-art-music-people/\">Outside Lands 2012 Photos: Food, Art, Music & People\u003c/a>\n\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/arts/music/article.jsp?essid=105696\">What I Learned at Outside Lands 2012\u003c/a> (KQED Arts)\u003c/li>\n\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Food Porn from the Tasting Tent at SF Chefs 2012",
"title": "Food Porn from the Tasting Tent at SF Chefs 2012",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-1461.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-1461.jpg\" alt=\"SF Chefs: Saturday Grand Tasting\" title=\"SF Chefs: Saturday Grand Tasting\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-46755\">\u003c/a>\u003cbr>\n\u003cem>SF Chefs: Saturday Grand Tasting\u003c/em>\u003c/p>\n\u003cp>Union Square transformed into an eating extravaganza this past weekend at \u003ca href=\"http://sfchefsfoodwine.com/\">SF Chefs\u003c/a> as over 200 of the city’s finest chefs, winemakers, brewers, and mixologists strutted their stuff.\u003c/p>\n\u003cp>Do you ever feel overwhelmed by the number of restaurants to try in this culinary powerhouse of a city? At \u003cstrong>SF Chefs\u003c/strong> we got the chance to try bites from places we’ve had our eyes on. Here are highlights from the Saturday Afternoon Grand Tasting:\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-141.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-141.jpg\" alt=\"SF Chefs: Peaches and Burrata from AQ\" title=\"SF Chefs: Peaches and Burrata from AQ\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-46748\">\u003c/a>\u003cbr>\n\u003cem>Peaches and Burrata from AQ\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://aq-sf.com/\">AQ Restaurant & Bar\u003c/a> had one of my favorite dishes of the day with their \u003cstrong>Peaches and Burrata\u003c/strong> served over \u003cstrong>almond butter\u003c/strong> and \u003cstrong>smoked ham\u003c/strong>. The peaches were at the height of summer ripeness, lush and juicy, accented with \u003cstrong>sweet woodruff\u003c/strong>, a leafy green whose oil has a vanilla-fig flavor. I’ve been wanting to try AQ for some time now and this just sealed the deal.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-581.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-581.jpg\" alt=\"SF Chefs: Ricotta and Egg Yolk Raviolo from Per Diem\" title=\"SF Chefs: Ricotta and Egg Yolk Raviolo from Per Diem\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-46750\">\u003c/a>\u003cbr>\n\u003cem>Ricotta and Egg Yolk Raviolo from Per Diem\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Chef Adam Hinojosa\u003c/strong> from \u003ca href=\"http://perdiemsf.com/\">Per Diem\u003c/a> wowed us with his \u003cstrong>Ricotta and Egg Yolk Ravioli\u003c/strong> dusted with \u003cstrong>prosciutto powder\u003c/strong>, and served in a lemony \u003cstrong>pork jus\u003c/strong> over a bit of \u003cstrong>heirloom tomato jam\u003c/strong>. The pasta dough was a bit undercooked, but props to Per Diem for going all out on this…not an easy feat especially when catering for a crowd this size. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-461.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-461.jpg\" alt=\"SF Chefs: Kara’s Cupcakes, Chocolate and Caramel\" title=\"SF Chefs: Kara’s Cupcakes, Chocolate and Caramel\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-46749\">\u003c/a>\u003cbr>\n\u003cem>Kara’s Cupcakes, Chocolate and Caramel\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.karascupcakes.com/\">Kara’s Cupcakes\u003c/a> is always a crowd-pleaser, and this was no exception. On Saturday, Kara’s offered up mini sweet treats of rich \u003cstrong>Chocolate Cupcakes with Caramel Filling and Chocolate Ganache Frosting\u003c/strong> and \u003cstrong>Sweet Vanilla Bean Cupcakes with Madagascar Bourbon Vanilla Frosting\u003c/strong>. They’re little so you can have two…or three. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-1811.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-1811.jpg\" alt=\"SF Chefs: Pork Belly from The Ahwahnee\" title=\"SF Chefs: Pork Belly from The Ahwahnee\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-46756\">\u003c/a>\u003cbr>\n\u003cem>Pork Belly from The Ahwahnee\u003c/em>\u003c/p>\n\u003cp>Fatty pork is a requisite for any tasting event, and \u003ca href=\"http://www.yosemitepark.com/ahwahnee-dining-room.aspx\">The Ahwahnee\u003c/a> did not disappoint with its crispy \u003cstrong>Pork Belly\u003c/strong> over pepper sauce. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-881.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-881.jpg\" alt=\"SF Chefs: Zucchini Stuffed with Smoked Eggplant and Veal Ragout from Café Des Amis\" title=\"SF Chefs: Zucchini Stuffed with Smoked Eggplant and Veal Ragout from Café Des Amis\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-46751\">\u003c/a>\u003cbr>\n\u003cem>Zucchini Stuffed with Smoked Eggplant and Veal Ragout from Café Des Amis\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.cafedesamissf.com/\">Café Des Amis\u003c/a> had one of the most creative offerings, serving up \u003cstrong>Petits Farcis a la Provencal\u003c/strong>, rounds of roasted zucchini stuffed with smoked eggplant and veal ragout, and topped with cherry tomato and anchovy. The bite was meaty and savory, light and fresh at the same time.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-1011.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-1011.jpg\" alt=\"SF Chefs: Cured Sardines over Potato Puree from Perbacco\" title=\"SF Chefs: Cured Sardines over Potato Puree from Perbacco\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-46753\">\u003c/a>\u003cbr>\n\u003cem>Cured Sardines over Potato Puree from Perbacco\u003c/em>\u003c/p>\n\u003cp>I’m a sucker for sardines, and \u003ca href=\"http://www.perbaccosf.com/\">Perbacco\u003c/a>’s \u003cstrong>Chef Staffan Tarje\u003c/strong> must know it. His \u003cstrong>Cured Local Sardines over Olive Oil Potato Puree\u003c/strong> was well balanced, with a bit of crunchy radishes and a lively wild fennel salsa verde brightening it all up.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-1171.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-1171.jpg\" alt=\"SF Chefs: Gelato in Brioche from Pizzeria Delfina\" title=\"SF Chefs: Gelato in Brioche from Pizzeria Delfina\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-46754\">\u003c/a>\u003cbr>\n\u003cem>Gelato in Brioche from Pizzeria Delfina\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://pizzeriadelfina.com/\">Pizzeria Delfina\u003c/a> brought some cool respite to the hungry masses in the form of \u003cstrong>Gelato in Brioche\u003c/strong> -- ice cream sandwiches, Italian style. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-2121.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-2121.jpg\" alt=\"SF Chefs: Negroni Sbagliato from Campari\" title=\"SF Chefs: Negroni Sbagliato from Campari\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-46757\">\u003c/a>\u003cbr>\n\u003cem>Negroni Sbagliato from Campari\u003c/em>\u003c/p>\n\u003cp>And let’s not forget about the cocktails. \u003ca href=\"http://www.campari.com/\">Campari\u003c/a> made a “mistake” really work with its \u003cstrong>Negroni Sbagliato\u003c/strong>: Campari, Vermouth, and Prosecco (instead of the usual gin).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-971.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-971.jpg\" alt=\"Chefs Dominique Crenn and Marcus Samuelsson\" title=\"Chefs Dominique Crenn and Marcus Samuelsson\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-46752\">\u003c/a>\u003cbr>\n\u003cem>Chefs Dominique Crenn and Marcus Samuelsson\u003c/em>\u003c/p>\n\u003cp>Not only does SF Chefs satisfy your appetite, it gives you the opportunity to meet the talented folks behind the food. It’s rare to have so many of the city’s best chefs all under one roof, and it was great to see them mingling, signing books, and up on the demo stage. As we’ve said before, it often seems as if the celebs in this town are the ones wielding knives. SF Chefs brings our city’s A-List front and center, and accessible to their adorning fans.\u003c/p>\n\u003cp>\u003cstrong>Click on thumbnails to see full images and activate the slideshow\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-1-125x125.jpg\" alt=\"Chef Hubert Keller (Fleur de Lys)\" title=\"Chef Hubert Keller (Fleur de Lys)\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-46737\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-2-125x125.jpg\" alt=\"Roasted Coconut, Ginger, Onions, Spinach Leaf (Lemongrass Thai Cuisine)\" title=\"Roasted Coconut, Ginger, Onions, Spinach Leaf (Lemongrass Thai Cuisine)\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-46738\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-3-125x125.jpg\" alt=\"Summer Melon Soup, Habanero Gazpacho, Crème Fraiche (Mayfield Bakery & Café)\" title=\"Summer Melon Soup, Habanero Gazpacho, Crème Fraiche (Mayfield Bakery & Café)\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-46739\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-4-125x125.jpg\" alt=\"Bloody Mary Infused Early Girl Tomato (Spruce)\" title=\"Bloody Mary Infused Early Girl Tomato (Spruce)\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-46740\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-5-125x125.jpg\" alt=\"Chef Mark Sullivan (Spruce)\" title=\"Chef Mark Sullivan (Spruce)\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-46741\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-6-125x125.jpg\" alt=\"Crab BLT (Nettie’s Crab Shack)\" title=\"Crab BLT (Nettie’s Crab Shack)\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-46742\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-7-125x125.jpg\" alt=\"Coconut Ceviche (E&O Asian Kitchen)\" title=\"Coconut Ceviche (E&O Asian Kitchen)\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-46743\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-8-125x125.jpg\" alt=\"King Salmon, Gravenstein Apple, Housemade Lardo, Watermelon Radish (Poggio)\" title=\"King Salmon, Gravenstein Apple, Housemade Lardo, Watermelon Radish (Poggio)\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-46744\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-10-125x125.jpg\" alt=\"Liquid Nitrogen Dacquiris\" title=\"Liquid Nitrogen Dacquiris\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-46746\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-11-125x125.jpg\" alt=\"Spinach Crepe, Corn Custard, Chanterelle Mushrooms, Toasted Quinoa (Sutro's at the Cliff House)\" title=\"Spinach Crepe, Corn Custard, Chanterelle Mushrooms, Toasted Quinoa (Sutro's at the Cliff House)\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-46747\">\u003c/a>\u003c/p>\n\n",
"disqusIdentifier": "46729 http://blogs.kqed.org/bayareabites/?p=46729",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-1461.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-1461.jpg\" alt=\"SF Chefs: Saturday Grand Tasting\" title=\"SF Chefs: Saturday Grand Tasting\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-46755\">\u003c/a>\u003cbr>\n\u003cem>SF Chefs: Saturday Grand Tasting\u003c/em>\u003c/p>\n\u003cp>Union Square transformed into an eating extravaganza this past weekend at \u003ca href=\"http://sfchefsfoodwine.com/\">SF Chefs\u003c/a> as over 200 of the city’s finest chefs, winemakers, brewers, and mixologists strutted their stuff.\u003c/p>\n\u003cp>Do you ever feel overwhelmed by the number of restaurants to try in this culinary powerhouse of a city? At \u003cstrong>SF Chefs\u003c/strong> we got the chance to try bites from places we’ve had our eyes on. Here are highlights from the Saturday Afternoon Grand Tasting:\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-141.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-141.jpg\" alt=\"SF Chefs: Peaches and Burrata from AQ\" title=\"SF Chefs: Peaches and Burrata from AQ\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-46748\">\u003c/a>\u003cbr>\n\u003cem>Peaches and Burrata from AQ\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://aq-sf.com/\">AQ Restaurant & Bar\u003c/a> had one of my favorite dishes of the day with their \u003cstrong>Peaches and Burrata\u003c/strong> served over \u003cstrong>almond butter\u003c/strong> and \u003cstrong>smoked ham\u003c/strong>. The peaches were at the height of summer ripeness, lush and juicy, accented with \u003cstrong>sweet woodruff\u003c/strong>, a leafy green whose oil has a vanilla-fig flavor. I’ve been wanting to try AQ for some time now and this just sealed the deal.\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/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-581.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-581.jpg\" alt=\"SF Chefs: Ricotta and Egg Yolk Raviolo from Per Diem\" title=\"SF Chefs: Ricotta and Egg Yolk Raviolo from Per Diem\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-46750\">\u003c/a>\u003cbr>\n\u003cem>Ricotta and Egg Yolk Raviolo from Per Diem\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Chef Adam Hinojosa\u003c/strong> from \u003ca href=\"http://perdiemsf.com/\">Per Diem\u003c/a> wowed us with his \u003cstrong>Ricotta and Egg Yolk Ravioli\u003c/strong> dusted with \u003cstrong>prosciutto powder\u003c/strong>, and served in a lemony \u003cstrong>pork jus\u003c/strong> over a bit of \u003cstrong>heirloom tomato jam\u003c/strong>. The pasta dough was a bit undercooked, but props to Per Diem for going all out on this…not an easy feat especially when catering for a crowd this size. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-461.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-461.jpg\" alt=\"SF Chefs: Kara’s Cupcakes, Chocolate and Caramel\" title=\"SF Chefs: Kara’s Cupcakes, Chocolate and Caramel\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-46749\">\u003c/a>\u003cbr>\n\u003cem>Kara’s Cupcakes, Chocolate and Caramel\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.karascupcakes.com/\">Kara’s Cupcakes\u003c/a> is always a crowd-pleaser, and this was no exception. On Saturday, Kara’s offered up mini sweet treats of rich \u003cstrong>Chocolate Cupcakes with Caramel Filling and Chocolate Ganache Frosting\u003c/strong> and \u003cstrong>Sweet Vanilla Bean Cupcakes with Madagascar Bourbon Vanilla Frosting\u003c/strong>. They’re little so you can have two…or three. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-1811.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-1811.jpg\" alt=\"SF Chefs: Pork Belly from The Ahwahnee\" title=\"SF Chefs: Pork Belly from The Ahwahnee\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-46756\">\u003c/a>\u003cbr>\n\u003cem>Pork Belly from The Ahwahnee\u003c/em>\u003c/p>\n\u003cp>Fatty pork is a requisite for any tasting event, and \u003ca href=\"http://www.yosemitepark.com/ahwahnee-dining-room.aspx\">The Ahwahnee\u003c/a> did not disappoint with its crispy \u003cstrong>Pork Belly\u003c/strong> over pepper sauce. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-881.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-881.jpg\" alt=\"SF Chefs: Zucchini Stuffed with Smoked Eggplant and Veal Ragout from Café Des Amis\" title=\"SF Chefs: Zucchini Stuffed with Smoked Eggplant and Veal Ragout from Café Des Amis\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-46751\">\u003c/a>\u003cbr>\n\u003cem>Zucchini Stuffed with Smoked Eggplant and Veal Ragout from Café Des Amis\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.cafedesamissf.com/\">Café Des Amis\u003c/a> had one of the most creative offerings, serving up \u003cstrong>Petits Farcis a la Provencal\u003c/strong>, rounds of roasted zucchini stuffed with smoked eggplant and veal ragout, and topped with cherry tomato and anchovy. The bite was meaty and savory, light and fresh at the same time.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-1011.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-1011.jpg\" alt=\"SF Chefs: Cured Sardines over Potato Puree from Perbacco\" title=\"SF Chefs: Cured Sardines over Potato Puree from Perbacco\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-46753\">\u003c/a>\u003cbr>\n\u003cem>Cured Sardines over Potato Puree from Perbacco\u003c/em>\u003c/p>\n\u003cp>I’m a sucker for sardines, and \u003ca href=\"http://www.perbaccosf.com/\">Perbacco\u003c/a>’s \u003cstrong>Chef Staffan Tarje\u003c/strong> must know it. His \u003cstrong>Cured Local Sardines over Olive Oil Potato Puree\u003c/strong> was well balanced, with a bit of crunchy radishes and a lively wild fennel salsa verde brightening it all up.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-1171.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-1171.jpg\" alt=\"SF Chefs: Gelato in Brioche from Pizzeria Delfina\" title=\"SF Chefs: Gelato in Brioche from Pizzeria Delfina\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-46754\">\u003c/a>\u003cbr>\n\u003cem>Gelato in Brioche from Pizzeria Delfina\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://pizzeriadelfina.com/\">Pizzeria Delfina\u003c/a> brought some cool respite to the hungry masses in the form of \u003cstrong>Gelato in Brioche\u003c/strong> -- ice cream sandwiches, Italian style. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-2121.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-2121.jpg\" alt=\"SF Chefs: Negroni Sbagliato from Campari\" title=\"SF Chefs: Negroni Sbagliato from Campari\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-46757\">\u003c/a>\u003cbr>\n\u003cem>Negroni Sbagliato from Campari\u003c/em>\u003c/p>\n\u003cp>And let’s not forget about the cocktails. \u003ca href=\"http://www.campari.com/\">Campari\u003c/a> made a “mistake” really work with its \u003cstrong>Negroni Sbagliato\u003c/strong>: Campari, Vermouth, and Prosecco (instead of the usual gin).\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-971.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/2012-08-sf-chefs-tasting-tent-stephanie-hua-lick-my-spoon-971.jpg\" alt=\"Chefs Dominique Crenn and Marcus Samuelsson\" title=\"Chefs Dominique Crenn and Marcus Samuelsson\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-46752\">\u003c/a>\u003cbr>\n\u003cem>Chefs Dominique Crenn and Marcus Samuelsson\u003c/em>\u003c/p>\n\u003cp>Not only does SF Chefs satisfy your appetite, it gives you the opportunity to meet the talented folks behind the food. It’s rare to have so many of the city’s best chefs all under one roof, and it was great to see them mingling, signing books, and up on the demo stage. As we’ve said before, it often seems as if the celebs in this town are the ones wielding knives. SF Chefs brings our city’s A-List front and center, and accessible to their adorning fans.\u003c/p>\n\u003cp>\u003cstrong>Click on thumbnails to see full images and activate the slideshow\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-1-125x125.jpg\" alt=\"Chef Hubert Keller (Fleur de Lys)\" title=\"Chef Hubert Keller (Fleur de Lys)\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-46737\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-2-125x125.jpg\" alt=\"Roasted Coconut, Ginger, Onions, Spinach Leaf (Lemongrass Thai Cuisine)\" title=\"Roasted Coconut, Ginger, Onions, Spinach Leaf (Lemongrass Thai Cuisine)\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-46738\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-3-125x125.jpg\" alt=\"Summer Melon Soup, Habanero Gazpacho, Crème Fraiche (Mayfield Bakery & Café)\" title=\"Summer Melon Soup, Habanero Gazpacho, Crème Fraiche (Mayfield Bakery & Café)\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-46739\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-4-125x125.jpg\" alt=\"Bloody Mary Infused Early Girl Tomato (Spruce)\" title=\"Bloody Mary Infused Early Girl Tomato (Spruce)\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-46740\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-5-125x125.jpg\" alt=\"Chef Mark Sullivan (Spruce)\" title=\"Chef Mark Sullivan (Spruce)\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-46741\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-6-125x125.jpg\" alt=\"Crab BLT (Nettie’s Crab Shack)\" title=\"Crab BLT (Nettie’s Crab Shack)\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-46742\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-7-125x125.jpg\" alt=\"Coconut Ceviche (E&O Asian Kitchen)\" title=\"Coconut Ceviche (E&O Asian Kitchen)\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-46743\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-8-125x125.jpg\" alt=\"King Salmon, Gravenstein Apple, Housemade Lardo, Watermelon Radish (Poggio)\" title=\"King Salmon, Gravenstein Apple, Housemade Lardo, Watermelon Radish (Poggio)\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-46744\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-10.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-10-125x125.jpg\" alt=\"Liquid Nitrogen Dacquiris\" title=\"Liquid Nitrogen Dacquiris\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-46746\">\u003c/a>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-11.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/SF-Chefs-Gallery-11-125x125.jpg\" alt=\"Spinach Crepe, Corn Custard, Chanterelle Mushrooms, Toasted Quinoa (Sutro's at the Cliff House)\" title=\"Spinach Crepe, Corn Custard, Chanterelle Mushrooms, Toasted Quinoa (Sutro's at the Cliff House)\" width=\"125\" height=\"125\" class=\"alignnone size-thumbnail wp-image-46747\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Q&A with Restaurant Critic Michael Bauer",
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"content": "\u003cfigure id=\"attachment_46636\" class=\"wp-caption alignleft\" style=\"max-width: 233px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Michael-Bauer-final1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Michael-Bauer-final1.jpg\" alt=\"Michael Bauer. Photo courtesy of Craig Lee/SF Chronicle\" title=\"Michael Bauer. Photo courtesy of Craig Lee/SF Chronicle\" width=\"233\" height=\"350\" class=\"size-full wp-image-46636\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Michael Bauer. Photo courtesy of Craig Lee/SF Chronicle\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>San Francisco Chronicle restaurant critic \u003ca href=\"http://insidescoopsf.sfgate.com/blog/section/michael-bauer/\">Michael Bauer\u003c/a> has been writing about food in the Bay Area for 25 years-- a feat worth noting considering the ever morphing state of journalism. He also manages the biggest newspaper \u003ca href=\"http://www.sfgate.com/food/\">food and wine\u003c/a> staff in the country and his “Tower of Bauer” includes an (often thriving, sometimes experimental) rooftop garden, recipe test kitchen, photo studio, beehives, and a wine cellar with 10,000 bottles. When I was a food department intern in 2002, I saw that Bauer received and ultimately declined scores of invitations to appear at events or, say, be the commencement speaker at the California Culinary Academy graduation ceremony. The organizers of SF Chefs have sweet talked Bauer into appearing behind a screen for what is billed as an \u003ca href=\"http://sfchefsfoodwine.com/events/08/4/inside-scoop-michael-bauer/\">“intimate interview”\u003c/a> with restaurateur \u003ca href=\"http://en.wikipedia.org/wiki/Drew_Nieporent\">Drew Nieporent\u003c/a> tomorrow at the Westin St Francis. As of Friday afternoon, tickets were still available. Bay Area Bites caught up with \u003ca href=\"https://twitter.com/michaelbauer1\">Bauer\u003c/a> via phone interview and his comments have been edited for clarity and length.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>What’s the state of Bay Area food? What's trendy -- both good and bad?\u003c/strong>\u003cbr>\nAs far as what’s happening here it’s going really strong. Two years ago was the best year in my 25 years here. It slowed down a little bit and now it’s really good. I’m finding interesting things around the bay and in San Francisco.\u003c/p>\n\u003cp>The biggest trend is the further casualization of décor & service which can be both good & bad. I’m also seeing the implementation of tasting menus: like \u003ca href=\"http://www.commonwealthsf.com/\">Commonwealth\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/18/qa-with-saison-chef-joshua-skenes/\">Saison\u003c/a>, where you get this high-style fixed menu in a barn. Then we have \u003ca href=\"http://www.centralkitchensf.com/\">Central Kitchen\u003c/a> and \u003ca href=\"http://sfdixie.com/\">Dixie\u003c/a>. Every chef now wants to do a tasting menu. Which is interesting because I thought the tasting menu was dead in the water five years ago. I think they’ve found ways to make it go quicker because diners don't want to be at the table beyond two and a half hours and chefs want to show off their skills. Also, diners like that guidance.\u003c/p>\n\u003cp>\u003cstrong>What’s the state of restaurant reviewing after you’ve spent 25 yrs doing it? Is there anything you wish you knew then that you know now?\u003c/strong>\u003cbr>\nNo because when you’re in the middle of it, it’s just an ongoing process. It’s hard to look back. Obviously the biggest change has been the internet. But that’s changed everyone’s lives. It’s too soon to see how things will shake out and what the role of traditional media will be.\u003c/p>\n\u003cp>\u003cstrong>You were close with \u003ca href=\"http://www.sfgate.com/food/article/Marion-Cunningham-food-champion-to-many-3705925.php\">Marion Cunningham\u003c/a>. Can you share any thoughts on her recent passing?\u003c/strong>\u003cbr>\nIt was a long slow decline for her and it’s very sad that someone that vital ended up in the situation that she was in. It’s weird that if you talk to a young chef, they have no idea who she is. I was talking to \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/28/breakfast-at-show-dogs-with-chefs-gayle-pirie-and-john-clark/\">Gayle Pirie\u003c/a> over this and Marion’s not been out of circulation even five years. The world is moving so fast that history is getting lost so quickly. What she has to offer and what Julia Child has to offer is starting to get lost. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Is there a culinary elder now that Marion has passed away?\u003c/strong>\u003cbr>\nShe’s different but \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/09/sf-chefs-2011-women-pioneer-chefs/\">Cecilia Chiang\u003c/a> is still very active. \u003c/p>\n\u003cp>\u003cstrong>What is it like doing a public Q&A event? Yes, you’ll be behind a screen, but how are you preparing for SF Chefs?\u003c/strong>\u003cbr>\nFrankly I don't even think about it. There’s nothing to be afraid of. I don’t know what Drew will ask. I told him to ask whatever he wants. That's what it's kind of like when you live your life in public. I am hopefully anonymous. I can’t think that anything would surprise me. I think the internet has been a good skin thickener. \u003c/p>\n\u003cp>\u003cstrong>By \"skin thickener\" do you mean comments that people leave on your SF Gate posts?\u003c/strong>\u003cbr>\nYes. I think that generally -- I’m not just talking about where I’m concerned. There seems to be a real lack of civility. I did this dinner with Nancy Pelosi and the comments online were just horrible. And I had a similar experience when I did a dinner with Mourad Lahlou. I think people go on with the worst comments and it doesn't matter who it is. I’m not saying “poor me.” I’m just saying in general it just happens. If I had my way, you’d have to actually sign in to comment on any site, not just our site. It’s okay to be spirited and disagree but you should at least put your name to it. Then at least people have the passion. You may still disagree and you can explain it. These comments come out of left field you don’t know who they are and how to deal with it, and what the background is. \u003c/p>\n\u003cp>\u003cstrong>What about comments on sites like Open Table & Yelp?\u003c/strong>\u003cbr>\nIf you look at comments on Yelp, at least three-fourths of the comments, the people weren’t treated well and they let that color their experience about everything else. This is where I think a restaurant critic is someone who does this differently. I’ve had bad experiences in restaurants but I don’t let that affect how I feel about the food. If you do a good job, you separate the different elements as a critic. If I have a really creepy waiter that does not reflect on the tomato salad I have. That’s the discipline that we have that a consumer does not have. \u003c/p>\n\u003cp>\u003cstrong>How has social media changed the landscape of food culture and reviewing?\u003c/strong>\u003cbr>\nI don’t think it’s completely changed what I do and what other critics employed by publications do. It’s probably the same. It’s probably less now about discovery for readers. People used to tune in to find out what’s new. Hopefully you’ve built up respect and people want to read you and see what your opinion is. As we get more information, people will see and want it filtered. \u003c/p>\n\u003cp>\u003cstrong>Where do you shop for food and do you cook at home?\u003c/strong>\u003cbr>\nI don’t cook much because I’m out every night. I’m often out on weekends during the day. I do quick lunches that I’ll cook. It could be Whole Foods, Trader Joe’s or Safeway, where I’m picking up food for lunch.\u003c/p>\n\u003cp>\u003cstrong>What do you do to stay healthy?\u003c/strong>\u003cbr>\nEating in restaurants. That’s the healthiest thing you can do, at least the caliber I eat at. I’ve never understood people going on about the rich food at restaurants. To me it’s all about pacing yourself and moderation. I’ve existed on a restaurant diet for 25 yrs and maintained the same weight the whole time. I may go up or down one or two but if that happens, I watch it. I weigh in every day or every other day and go to the health club Monday through Friday. \u003c/p>\n\u003cp>\u003cstrong>That shows discipline. You’re at work early each day, right?\u003c/strong>\u003cbr>\nI’m usually at the Chronicle by 5:30am every morning. \u003c/p>\n\u003cp>\u003cstrong>How did you and \u003ca href=\"https://twitter.com/curiousmikie\">Michael Murphy\u003c/a> meet?\u003c/strong>\u003cbr>\nWe met at the \u003ca href=\"http://www.academyoffriends.org/\">Academy of Friends\u003c/a> and have been together for more than 20 years. \u003c/p>\n\u003cp>\u003cstrong>Have you experienced homophobia as a writer and critic in the food world? What’s your perspective on the gay community, Chick-Fil-A and politics?\u003c/strong>\u003c/p>\n\u003cp>I’m sure when you go with a few men for dinner there may be something that happens…. But not here. It’s not like the Midwest.\u003c/p>\n\u003cp>I don’t agree with the Chick-Fil-A protest on either side but I think people should make up their mind. It’s fine to make people aware of that but it’s an individual decision on whether or not to patronize them. I guess I’ve never really thought about the gay aspects. You just do your job. So the whole sexuality issue has nothing to do with that. It’s kind of a non-issue. \u003c/p>\n\u003cp>On the whole thing of discrimination: a lot of people think that they’re discriminated against because (for instance) it’s a table of women and waiters may not like that. I’ve had African American and Asian people write me because they think they’re discriminated against. And people get discriminated against because they don't dress as well. You can’t really know. Just cause you get a lousy seat it may not be discrimination. It could be an ignorant host who just doesn’t know better. I can tell you that more times than not, I usually go out to restaurants very early. At the most popular restaurant, I’m there when it’s half empty or half full. The majority of the time I’m led to the worst table or nearly the worst table. It’s not because I dress bad. I think it's the inexperienced host; and if they have poor tables that they want to get rid of. If you protest, which I don’t... I’ve seen a host try to seat four different people at the same table. It’s “Okay, let’s give that table and see if anyone’s gullible enough to take it.” And people are not speaking up. That bad table should be saved for a walk-in. People would be happy because they walked in and they get it. It shouldn’t be for people who made a reservation two to three weeks ago and they get it. That can be the point of discrimination--but actually it’s really not a point of discrimination it's the lack of knowledge of person seating. It’s one of my pet peeves. Apparently it’s never gonna change. I’ve written about it so much. \u003c/p>\n\u003cp>\u003cstrong>How was Sunday's SF Chefs four-star \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2012/07/27/how-a-charity-dinner-with-nine-4-star-chefs-comes-together/\">dinner\u003c/a> with Thomas Keller, a benefit for the San Francisco-Marin Food Bank? \u003c/strong>\u003cbr>\nIt was amazing and mind boggling to have those chefs (Douglas Keane, David Kinch, Christopher Kostow, Corey Lee, Roland Passot, Daniel Patterson, Michael Tusk and Alice Waters) there cooking, and that their wine directors came. It was an amazing collaboration that showed why it’s great to live in the Bay Area. You may not get that in other parts of the country and have all these chefs helping each other out. Every chef has an ego but you’re also willing to help others. Quince did an amazing job and it was flawless. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://sfchefsfoodwine.com/events/08/4/inside-scoop-michael-bauer/\">SF Chefs: The Inside Scoop with Michael Bauer\u003c/a>\u003cbr>\nSaturday, August 4th at 3:30 p.m.\u003cbr>\nWestin St Francis Hotel\u003cbr>\n335 Powell Street\u003cbr>\nSan Francisco CA 94102\u003cbr>\n\u003ca href=\"http://www.eventbrite.com/event/3428620095/eorg\">Tickets\u003c/a>: $28 to $35\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_46636\" class=\"wp-caption alignleft\" style=\"max-width: 233px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Michael-Bauer-final1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/Michael-Bauer-final1.jpg\" alt=\"Michael Bauer. Photo courtesy of Craig Lee/SF Chronicle\" title=\"Michael Bauer. Photo courtesy of Craig Lee/SF Chronicle\" width=\"233\" height=\"350\" class=\"size-full wp-image-46636\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Michael Bauer. Photo courtesy of Craig Lee/SF Chronicle\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>San Francisco Chronicle restaurant critic \u003ca href=\"http://insidescoopsf.sfgate.com/blog/section/michael-bauer/\">Michael Bauer\u003c/a> has been writing about food in the Bay Area for 25 years-- a feat worth noting considering the ever morphing state of journalism. He also manages the biggest newspaper \u003ca href=\"http://www.sfgate.com/food/\">food and wine\u003c/a> staff in the country and his “Tower of Bauer” includes an (often thriving, sometimes experimental) rooftop garden, recipe test kitchen, photo studio, beehives, and a wine cellar with 10,000 bottles. When I was a food department intern in 2002, I saw that Bauer received and ultimately declined scores of invitations to appear at events or, say, be the commencement speaker at the California Culinary Academy graduation ceremony. The organizers of SF Chefs have sweet talked Bauer into appearing behind a screen for what is billed as an \u003ca href=\"http://sfchefsfoodwine.com/events/08/4/inside-scoop-michael-bauer/\">“intimate interview”\u003c/a> with restaurateur \u003ca href=\"http://en.wikipedia.org/wiki/Drew_Nieporent\">Drew Nieporent\u003c/a> tomorrow at the Westin St Francis. As of Friday afternoon, tickets were still available. Bay Area Bites caught up with \u003ca href=\"https://twitter.com/michaelbauer1\">Bauer\u003c/a> via phone interview and his comments have been edited for clarity and length.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003cstrong>What’s the state of Bay Area food? What's trendy -- both good and bad?\u003c/strong>\u003cbr>\nAs far as what’s happening here it’s going really strong. Two years ago was the best year in my 25 years here. It slowed down a little bit and now it’s really good. I’m finding interesting things around the bay and in San Francisco.\u003c/p>\n\u003cp>The biggest trend is the further casualization of décor & service which can be both good & bad. I’m also seeing the implementation of tasting menus: like \u003ca href=\"http://www.commonwealthsf.com/\">Commonwealth\u003c/a> and \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/01/18/qa-with-saison-chef-joshua-skenes/\">Saison\u003c/a>, where you get this high-style fixed menu in a barn. Then we have \u003ca href=\"http://www.centralkitchensf.com/\">Central Kitchen\u003c/a> and \u003ca href=\"http://sfdixie.com/\">Dixie\u003c/a>. Every chef now wants to do a tasting menu. Which is interesting because I thought the tasting menu was dead in the water five years ago. I think they’ve found ways to make it go quicker because diners don't want to be at the table beyond two and a half hours and chefs want to show off their skills. Also, diners like that guidance.\u003c/p>\n\u003cp>\u003cstrong>What’s the state of restaurant reviewing after you’ve spent 25 yrs doing it? Is there anything you wish you knew then that you know now?\u003c/strong>\u003cbr>\nNo because when you’re in the middle of it, it’s just an ongoing process. It’s hard to look back. Obviously the biggest change has been the internet. But that’s changed everyone’s lives. It’s too soon to see how things will shake out and what the role of traditional media will be.\u003c/p>\n\u003cp>\u003cstrong>You were close with \u003ca href=\"http://www.sfgate.com/food/article/Marion-Cunningham-food-champion-to-many-3705925.php\">Marion Cunningham\u003c/a>. Can you share any thoughts on her recent passing?\u003c/strong>\u003cbr>\nIt was a long slow decline for her and it’s very sad that someone that vital ended up in the situation that she was in. It’s weird that if you talk to a young chef, they have no idea who she is. I was talking to \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/28/breakfast-at-show-dogs-with-chefs-gayle-pirie-and-john-clark/\">Gayle Pirie\u003c/a> over this and Marion’s not been out of circulation even five years. The world is moving so fast that history is getting lost so quickly. What she has to offer and what Julia Child has to offer is starting to get lost. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Is there a culinary elder now that Marion has passed away?\u003c/strong>\u003cbr>\nShe’s different but \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/08/09/sf-chefs-2011-women-pioneer-chefs/\">Cecilia Chiang\u003c/a> is still very active. \u003c/p>\n\u003cp>\u003cstrong>What is it like doing a public Q&A event? Yes, you’ll be behind a screen, but how are you preparing for SF Chefs?\u003c/strong>\u003cbr>\nFrankly I don't even think about it. There’s nothing to be afraid of. I don’t know what Drew will ask. I told him to ask whatever he wants. That's what it's kind of like when you live your life in public. I am hopefully anonymous. I can’t think that anything would surprise me. I think the internet has been a good skin thickener. \u003c/p>\n\u003cp>\u003cstrong>By \"skin thickener\" do you mean comments that people leave on your SF Gate posts?\u003c/strong>\u003cbr>\nYes. I think that generally -- I’m not just talking about where I’m concerned. There seems to be a real lack of civility. I did this dinner with Nancy Pelosi and the comments online were just horrible. And I had a similar experience when I did a dinner with Mourad Lahlou. I think people go on with the worst comments and it doesn't matter who it is. I’m not saying “poor me.” I’m just saying in general it just happens. If I had my way, you’d have to actually sign in to comment on any site, not just our site. It’s okay to be spirited and disagree but you should at least put your name to it. Then at least people have the passion. You may still disagree and you can explain it. These comments come out of left field you don’t know who they are and how to deal with it, and what the background is. \u003c/p>\n\u003cp>\u003cstrong>What about comments on sites like Open Table & Yelp?\u003c/strong>\u003cbr>\nIf you look at comments on Yelp, at least three-fourths of the comments, the people weren’t treated well and they let that color their experience about everything else. This is where I think a restaurant critic is someone who does this differently. I’ve had bad experiences in restaurants but I don’t let that affect how I feel about the food. If you do a good job, you separate the different elements as a critic. If I have a really creepy waiter that does not reflect on the tomato salad I have. That’s the discipline that we have that a consumer does not have. \u003c/p>\n\u003cp>\u003cstrong>How has social media changed the landscape of food culture and reviewing?\u003c/strong>\u003cbr>\nI don’t think it’s completely changed what I do and what other critics employed by publications do. It’s probably the same. It’s probably less now about discovery for readers. People used to tune in to find out what’s new. Hopefully you’ve built up respect and people want to read you and see what your opinion is. As we get more information, people will see and want it filtered. \u003c/p>\n\u003cp>\u003cstrong>Where do you shop for food and do you cook at home?\u003c/strong>\u003cbr>\nI don’t cook much because I’m out every night. I’m often out on weekends during the day. I do quick lunches that I’ll cook. It could be Whole Foods, Trader Joe’s or Safeway, where I’m picking up food for lunch.\u003c/p>\n\u003cp>\u003cstrong>What do you do to stay healthy?\u003c/strong>\u003cbr>\nEating in restaurants. That’s the healthiest thing you can do, at least the caliber I eat at. I’ve never understood people going on about the rich food at restaurants. To me it’s all about pacing yourself and moderation. I’ve existed on a restaurant diet for 25 yrs and maintained the same weight the whole time. I may go up or down one or two but if that happens, I watch it. I weigh in every day or every other day and go to the health club Monday through Friday. \u003c/p>\n\u003cp>\u003cstrong>That shows discipline. You’re at work early each day, right?\u003c/strong>\u003cbr>\nI’m usually at the Chronicle by 5:30am every morning. \u003c/p>\n\u003cp>\u003cstrong>How did you and \u003ca href=\"https://twitter.com/curiousmikie\">Michael Murphy\u003c/a> meet?\u003c/strong>\u003cbr>\nWe met at the \u003ca href=\"http://www.academyoffriends.org/\">Academy of Friends\u003c/a> and have been together for more than 20 years. \u003c/p>\n\u003cp>\u003cstrong>Have you experienced homophobia as a writer and critic in the food world? What’s your perspective on the gay community, Chick-Fil-A and politics?\u003c/strong>\u003c/p>\n\u003cp>I’m sure when you go with a few men for dinner there may be something that happens…. But not here. It’s not like the Midwest.\u003c/p>\n\u003cp>I don’t agree with the Chick-Fil-A protest on either side but I think people should make up their mind. It’s fine to make people aware of that but it’s an individual decision on whether or not to patronize them. I guess I’ve never really thought about the gay aspects. You just do your job. So the whole sexuality issue has nothing to do with that. It’s kind of a non-issue. \u003c/p>\n\u003cp>On the whole thing of discrimination: a lot of people think that they’re discriminated against because (for instance) it’s a table of women and waiters may not like that. I’ve had African American and Asian people write me because they think they’re discriminated against. And people get discriminated against because they don't dress as well. You can’t really know. Just cause you get a lousy seat it may not be discrimination. It could be an ignorant host who just doesn’t know better. I can tell you that more times than not, I usually go out to restaurants very early. At the most popular restaurant, I’m there when it’s half empty or half full. The majority of the time I’m led to the worst table or nearly the worst table. It’s not because I dress bad. I think it's the inexperienced host; and if they have poor tables that they want to get rid of. If you protest, which I don’t... I’ve seen a host try to seat four different people at the same table. It’s “Okay, let’s give that table and see if anyone’s gullible enough to take it.” And people are not speaking up. That bad table should be saved for a walk-in. People would be happy because they walked in and they get it. It shouldn’t be for people who made a reservation two to three weeks ago and they get it. That can be the point of discrimination--but actually it’s really not a point of discrimination it's the lack of knowledge of person seating. It’s one of my pet peeves. Apparently it’s never gonna change. I’ve written about it so much. \u003c/p>\n\u003cp>\u003cstrong>How was Sunday's SF Chefs four-star \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2012/07/27/how-a-charity-dinner-with-nine-4-star-chefs-comes-together/\">dinner\u003c/a> with Thomas Keller, a benefit for the San Francisco-Marin Food Bank? \u003c/strong>\u003cbr>\nIt was amazing and mind boggling to have those chefs (Douglas Keane, David Kinch, Christopher Kostow, Corey Lee, Roland Passot, Daniel Patterson, Michael Tusk and Alice Waters) there cooking, and that their wine directors came. It was an amazing collaboration that showed why it’s great to live in the Bay Area. You may not get that in other parts of the country and have all these chefs helping each other out. Every chef has an ego but you’re also willing to help others. Quince did an amazing job and it was flawless. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cfigure id=\"attachment_46552\" class=\"wp-caption alignleft\" style=\"max-width: 248px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/chickfila20120727248x140.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/chickfila20120727248x140.jpg\" alt=\"Protesters of Chick-fil-A hold a mid-day demonstration organized by the Human Rights Campaign in Washington on July 26, 2012. Robert MacPherson/AFP/Getty Images\" title=\"Protesters of Chick-fil-A hold a mid-day demonstration organized by the Human Rights Campaign in Washington on July 26, 2012. Robert MacPherson/AFP/Getty Images\" width=\"248\" height=\"140\" class=\"size-full wp-image-46552\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Protesters of Chick-fil-A hold a mid-day demonstration organized by the Human Rights Campaign in Washington on July 26, 2012. Robert MacPherson /AFP/Getty Images\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>San Francisco Mayor Ed Lee last week joined other big-city mayors in telling fast food chain Chick-fil-A that its stores are not welcome in their cities. The controversy started when the company's owner stated his opposition to same-sex marriage and support for \"the biblical definition of the family unit.\" KQED's Forum discusses the risks and benefits for companies that wade into politics and social issues. Does a company's politics play into your buying decisions? \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201207300900\">Original Broadcast:\u003c/a> Mon, Jul 30, 2012 -- 9:00 AM\u003cbr>\n\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R201207300900.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/R201207300900.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp> [audio src=\"http://www.kqed.org/.stream/anon/radio/forum/2012/07/20120730aforum.mp3\"] \u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Scott Shafer\u003c/p>\n\u003cul>\n\u003cstrong>Guests:\u003c/strong>\n\u003cli>Andy Bagnall, vice president of client services, \u003ca href=\"http://global-ny.com/\">Global Advertising Strategies Inc.\u003c/a>\u003c/li>\n\u003cli>Bryan Fischer, director of issue analysis, \u003ca href=\"http://www.afa.net/\">American Family Association\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.sfgate.com/columnists/saunders/\">Debra Saunders\u003c/a>, columnist, San Francisco Chronicle\u003c/li>\n\u003cli>\u003ca href=\"http://richardsocarides.com/\">Richard Socarides\u003c/a>, longtime gay rights advocate and former Clinton White House senior adviser\u003c/li>\n\u003cli>\u003ca href=\"https://www.kellogg.northwestern.edu/Faculty/Directory/Calkins_Timothy.aspx\">Tim Calkins\u003c/a>, professor of marketing, Kellogg School of Management, Northwestern University\u003c/li>\n\u003c/ul>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/400EngandYouks-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/400EngandYouks-new.jpg\" alt=\"Chefs Emmanuel Eng and Scott Youkilis. photo courtesy of Maverick\" title=\"Chefs Emmanuel Eng and Scott Youkilis. photo courtesy of Maverick\" width=\"400\" height=\"533\" class=\"alignnone size-full wp-image-46156\">\u003c/a>\u003cbr>\n\u003cem>Chefs Emmanuel Eng and Scott Youkilis. Photo courtesy of Maverick\u003c/em>\u003c/p>\n\u003cp>It’s a petite-sized spot, yet shows mighty potential. \u003ca href=\"http://www.sfmaverick.com/\">Maverick restaurant\u003c/a> has spent the last seven years cranking out various forms of American food in the Mission -- at times high-brow and other times with more of a decidedly Southern and comfy bent. Owners Mike Pierce and executive chef Scott Youkilis brought on and promoted Emmanel Eng, 33, as executive chef in recent months. Eng’s artistic eye is clear in the refreshed menu and clean yet playfully creative plating style. He considers Nancy Oakes a big influencer and mentor in his culinary life and talked his way into a weekly stage that quickly led to full-time line cook work at Indigo restaurant. The Noe Valley resident cooked under Oakes at Boulevard, and has had stints at Sons & Daughters, Foreign Cinema, Quince and Aqua. Eng grew up in Portland, Oregon and studied at the Rhode Island School of Design. One of the reasons he was drawn to the Bay Area was to work for dot-coms (more on that soon) but cooking, a long-term girlfriend, bicycling and designing high-end bicycles are why he stayed. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites\u003c/strong> caught up with Eng via phone interview.\u003c/p>\n\u003cp>\u003cstrong>How did you get interested in cooking?\u003c/strong>\u003cbr>\nI went to the Rhode Island School of Design so it’s hard to say how one led to the other. In high school I was really into design and art. The correlation was working with my hands, which helped me get into cooking. \u003c/p>\n\u003cp>Becoming a cook as a career was more a product of moving to San Francisco. During college I went to Sweden and was a backpacker. I got a job at a cafeteria: washing lettuce, slicing tomatoes, and making things like a 50-pound pile of mashed potatoes. It was not glamorous but it was fun. That put me in the world of food production: mundane food but I had to serve it. I found a lot of satisfaction seeing people enjoy and eat the food and liked having the “Jewish mom/Asian grandma” syndrome of wanting to take care of people. When I moved to San Francisco, I was doing design for a dot-com and was laid off. Since I was always eating at a lot of nice places, a friend said “Why not do a \u003ca href=\"http://en.wikipedia.org/wiki/Stage_(cooking)\">stage\u003c/a>?” \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I walked into Indigo and said, “I will work for free if you teach me.” \u003c/p>\n\u003cp>\u003cstrong>Who is your mentor?\u003c/strong>\u003cbr>\nNancy Oakes at Boulevard. I still stop by there to check in and see how she’s doing, how things are. That’s where I did most of my development. There’s that classic line cook mentality at other places of work your way up. Then you have that feeling that you’ve seen all you can see. I did that for a long time. When I got to Boulevard, I found it was a place that I really wanted to work, for five years. That’s not common for someone to stick around so long. After five years, it took me that long to say, ok, time for me to move away from line cook and Sous chef and take the leap to be chef de cuisine or open my own place. \u003c/p>\n\u003cp>\u003cstrong>Tell us more about doing your own place.\u003c/strong>\u003cbr>\nI have thoughts about it all the time. What it’s going to be changes all the time. I wrote the business plan as a concept of what I want. My five year plan is to hopefully be chef-owner of a place.\u003c/p>\n\u003cp>\u003cstrong>Do you have a significant other? How did you two meet?\u003c/strong>\u003cbr>\nMy girlfriend Ann was a server at Boulevard. We didn’t get together until after she quit. We’ve been together five years. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite spots for food & drink in the Bay Area?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.locandasf.com/\">Locanda\u003c/a>: I was there on Tuesday night. David Chang and a lot of people were there and it was fun. We were all chatting and hanging out. I go there pretty often for the Bucatini. I really love that the bartenders let me sit down and they create something. I may request something light and refreshing and say, \"It was hot in the kitchen today.”\u003c/p>\n\u003cp>I go to \u003ca href=\"http://www.koipalace.com/default.htm\">Koi Palace\u003c/a> for dim sum. \u003c/p>\n\u003cp>\u003ca href=\"http://ritualroasters.com/\">Ritual Roasters\u003c/a> is where I go for coffee.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/403Eng_Ash-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/403Eng_Ash-new.jpg\" alt=\"Burrata ashed with fig leaf ash, baby beets, Chioggia beet chips, black mission figs, pine nut and pine nut butter, charred fig leaf oil with French breakfast radishes.\" title=\"Burrata ashed with fig leaf ash, baby beets, Chioggia beet chips, black mission figs, pine nut and pine nut butter, charred fig leaf oil with French breakfast radishes.\" width=\"403\" height=\"403\" class=\"alignnone size-full wp-image-46157\">\u003c/a>\u003cbr>\n\u003cem>Burrata ashed with fig leaf ash, baby beets, Chioggia beet chips, black mission figs, pine nut and pine nut butter, charred fig leaf oil with French breakfast radishes. Photo courtesy of Maverick\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Happy seventh birthday, Maverick. What’s new at the restaurant?\u003c/strong>\u003cbr>\nI’ve been using ash [for the dish: burrata ashed with fig leaf ash, baby beets, Chioggia beet chips, black mission figs, pine nut and pine nut butter, charred fig leaf oil with French breakfast radishes]. For our spring version, the dish had corn ash, fiddlehead ferns and ramps. The original idea was to toast cornhusks until they’re nice and golden brown. Then I was going to make a sauce or foam. I hadn’t figured out what I was doing at that point. It smelled amazing so I put in the blender and it tasted like cocoa powder. Not bitter or burnt, and by accident. I was thinking of ash rind -- since there’s that goat cheese with a layer of ash. It makes sense -- in connection with how cheese is made and an ash rind burrata.\u003c/p>\n\u003cp>That evolved into a version with beets and figs, which was a combination of how \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/07/food-secrets-of-chefrestaurateurwriter-daniel-patterson/\">Daniel Patterson\u003c/a> at Coi took fig leaves and grilled them and turned into an oil. I copied him, because it was amazing. If corn husks burn so well, I wondered if fig leaves would. I knew someone who worked there, and I said “One day I’ll do this.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/560Eng_HalibutCheek.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/560Eng_HalibutCheek.jpg\" alt=\"halibut cheeks dusted in masa, saffron and zucchini bisque, castelvetrano olive caviar and heirloom tomato relish, bloomsdale spinach, fried zucchini sticks and lemon marigold flowers \" title=\"halibut cheeks dusted in masa, saffron and zucchini bisque, castelvetrano olive caviar and heirloom tomato relish, bloomsdale spinach, fried zucchini sticks and lemon marigold flowers \" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-46165\">\u003c/a>\u003cbr>\n\u003cem>Halibut cheeks dusted in masa, saffron and zucchini bisque, castelvetrano olive \"caviar\" and heirloom tomato relish, Bloomsdale spinach, fried zucchini sticks and lemon marigold flowers. Photo courtesy of Maverick\u003c/em> \u003c/p>\n\u003cp>One of my favorite dishes from the new menu is the halibut cheek dish. Fried chicken is a crowd pleaser and I love it but it’s the least challenging dish on the menu. \u003c/p>\n\u003cp>Things change a lot. I’m working on new dishes: roasted corn and ginger chowder, chicken agnolotti, and stuffed Italian frying peppers with house made fromage blanc. There’ll be a play on steak and eggs for the snack menu. We had a smoked egg, so I’m looking to do shredded beef jerky on top using the American technique of dried beef and then shredding it into a more Asian thing. I grew up eating shredded beef or shredded pork on my congee. It kind of melts and has a crunchy texture. It’s not like dog treat-style beef jerky. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>What is your guilty food pleasure?\u003c/strong>\u003cbr>\nCrab rangoon. That’s lowbrow American Chinese food. \u003c/p>\n\n",
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"excerpt": "Mary Ladd profiles Chef Emmanuel Eng, who is the executive chef at Maverick restaurant in the Mission. Eng describes the inspiration and technique to creating food ash for his creative plates of food. ",
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"description": "Mary Ladd profiles Chef Emmanuel Eng, who is the executive chef at Maverick restaurant in the Mission. Eng describes the inspiration and technique to creating food ash for his creative plates of food. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/400EngandYouks-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/400EngandYouks-new.jpg\" alt=\"Chefs Emmanuel Eng and Scott Youkilis. photo courtesy of Maverick\" title=\"Chefs Emmanuel Eng and Scott Youkilis. photo courtesy of Maverick\" width=\"400\" height=\"533\" class=\"alignnone size-full wp-image-46156\">\u003c/a>\u003cbr>\n\u003cem>Chefs Emmanuel Eng and Scott Youkilis. Photo courtesy of Maverick\u003c/em>\u003c/p>\n\u003cp>It’s a petite-sized spot, yet shows mighty potential. \u003ca href=\"http://www.sfmaverick.com/\">Maverick restaurant\u003c/a> has spent the last seven years cranking out various forms of American food in the Mission -- at times high-brow and other times with more of a decidedly Southern and comfy bent. Owners Mike Pierce and executive chef Scott Youkilis brought on and promoted Emmanel Eng, 33, as executive chef in recent months. Eng’s artistic eye is clear in the refreshed menu and clean yet playfully creative plating style. He considers Nancy Oakes a big influencer and mentor in his culinary life and talked his way into a weekly stage that quickly led to full-time line cook work at Indigo restaurant. The Noe Valley resident cooked under Oakes at Boulevard, and has had stints at Sons & Daughters, Foreign Cinema, Quince and Aqua. Eng grew up in Portland, Oregon and studied at the Rhode Island School of Design. One of the reasons he was drawn to the Bay Area was to work for dot-coms (more on that soon) but cooking, a long-term girlfriend, bicycling and designing high-end bicycles are why he stayed. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites\u003c/strong> caught up with Eng via phone interview.\u003c/p>\n\u003cp>\u003cstrong>How did you get interested in cooking?\u003c/strong>\u003cbr>\nI went to the Rhode Island School of Design so it’s hard to say how one led to the other. In high school I was really into design and art. The correlation was working with my hands, which helped me get into cooking. \u003c/p>\n\u003cp>Becoming a cook as a career was more a product of moving to San Francisco. During college I went to Sweden and was a backpacker. I got a job at a cafeteria: washing lettuce, slicing tomatoes, and making things like a 50-pound pile of mashed potatoes. It was not glamorous but it was fun. That put me in the world of food production: mundane food but I had to serve it. I found a lot of satisfaction seeing people enjoy and eat the food and liked having the “Jewish mom/Asian grandma” syndrome of wanting to take care of people. When I moved to San Francisco, I was doing design for a dot-com and was laid off. Since I was always eating at a lot of nice places, a friend said “Why not do a \u003ca href=\"http://en.wikipedia.org/wiki/Stage_(cooking)\">stage\u003c/a>?” \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I walked into Indigo and said, “I will work for free if you teach me.” \u003c/p>\n\u003cp>\u003cstrong>Who is your mentor?\u003c/strong>\u003cbr>\nNancy Oakes at Boulevard. I still stop by there to check in and see how she’s doing, how things are. That’s where I did most of my development. There’s that classic line cook mentality at other places of work your way up. Then you have that feeling that you’ve seen all you can see. I did that for a long time. When I got to Boulevard, I found it was a place that I really wanted to work, for five years. That’s not common for someone to stick around so long. After five years, it took me that long to say, ok, time for me to move away from line cook and Sous chef and take the leap to be chef de cuisine or open my own place. \u003c/p>\n\u003cp>\u003cstrong>Tell us more about doing your own place.\u003c/strong>\u003cbr>\nI have thoughts about it all the time. What it’s going to be changes all the time. I wrote the business plan as a concept of what I want. My five year plan is to hopefully be chef-owner of a place.\u003c/p>\n\u003cp>\u003cstrong>Do you have a significant other? How did you two meet?\u003c/strong>\u003cbr>\nMy girlfriend Ann was a server at Boulevard. We didn’t get together until after she quit. We’ve been together five years. \u003c/p>\n\u003cp>\u003cstrong>What are your favorite spots for food & drink in the Bay Area?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.locandasf.com/\">Locanda\u003c/a>: I was there on Tuesday night. David Chang and a lot of people were there and it was fun. We were all chatting and hanging out. I go there pretty often for the Bucatini. I really love that the bartenders let me sit down and they create something. I may request something light and refreshing and say, \"It was hot in the kitchen today.”\u003c/p>\n\u003cp>I go to \u003ca href=\"http://www.koipalace.com/default.htm\">Koi Palace\u003c/a> for dim sum. \u003c/p>\n\u003cp>\u003ca href=\"http://ritualroasters.com/\">Ritual Roasters\u003c/a> is where I go for coffee.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/403Eng_Ash-new.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/403Eng_Ash-new.jpg\" alt=\"Burrata ashed with fig leaf ash, baby beets, Chioggia beet chips, black mission figs, pine nut and pine nut butter, charred fig leaf oil with French breakfast radishes.\" title=\"Burrata ashed with fig leaf ash, baby beets, Chioggia beet chips, black mission figs, pine nut and pine nut butter, charred fig leaf oil with French breakfast radishes.\" width=\"403\" height=\"403\" class=\"alignnone size-full wp-image-46157\">\u003c/a>\u003cbr>\n\u003cem>Burrata ashed with fig leaf ash, baby beets, Chioggia beet chips, black mission figs, pine nut and pine nut butter, charred fig leaf oil with French breakfast radishes. Photo courtesy of Maverick\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Happy seventh birthday, Maverick. What’s new at the restaurant?\u003c/strong>\u003cbr>\nI’ve been using ash [for the dish: burrata ashed with fig leaf ash, baby beets, Chioggia beet chips, black mission figs, pine nut and pine nut butter, charred fig leaf oil with French breakfast radishes]. For our spring version, the dish had corn ash, fiddlehead ferns and ramps. The original idea was to toast cornhusks until they’re nice and golden brown. Then I was going to make a sauce or foam. I hadn’t figured out what I was doing at that point. It smelled amazing so I put in the blender and it tasted like cocoa powder. Not bitter or burnt, and by accident. I was thinking of ash rind -- since there’s that goat cheese with a layer of ash. It makes sense -- in connection with how cheese is made and an ash rind burrata.\u003c/p>\n\u003cp>That evolved into a version with beets and figs, which was a combination of how \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/07/food-secrets-of-chefrestaurateurwriter-daniel-patterson/\">Daniel Patterson\u003c/a> at Coi took fig leaves and grilled them and turned into an oil. I copied him, because it was amazing. If corn husks burn so well, I wondered if fig leaves would. I knew someone who worked there, and I said “One day I’ll do this.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/560Eng_HalibutCheek.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/560Eng_HalibutCheek.jpg\" alt=\"halibut cheeks dusted in masa, saffron and zucchini bisque, castelvetrano olive caviar and heirloom tomato relish, bloomsdale spinach, fried zucchini sticks and lemon marigold flowers \" title=\"halibut cheeks dusted in masa, saffron and zucchini bisque, castelvetrano olive caviar and heirloom tomato relish, bloomsdale spinach, fried zucchini sticks and lemon marigold flowers \" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-46165\">\u003c/a>\u003cbr>\n\u003cem>Halibut cheeks dusted in masa, saffron and zucchini bisque, castelvetrano olive \"caviar\" and heirloom tomato relish, Bloomsdale spinach, fried zucchini sticks and lemon marigold flowers. Photo courtesy of Maverick\u003c/em> \u003c/p>\n\u003cp>One of my favorite dishes from the new menu is the halibut cheek dish. Fried chicken is a crowd pleaser and I love it but it’s the least challenging dish on the menu. \u003c/p>\n\u003cp>Things change a lot. I’m working on new dishes: roasted corn and ginger chowder, chicken agnolotti, and stuffed Italian frying peppers with house made fromage blanc. There’ll be a play on steak and eggs for the snack menu. We had a smoked egg, so I’m looking to do shredded beef jerky on top using the American technique of dried beef and then shredding it into a more Asian thing. I grew up eating shredded beef or shredded pork on my congee. It kind of melts and has a crunchy texture. It’s not like dog treat-style beef jerky. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>What is your guilty food pleasure?\u003c/strong>\u003cbr>\nCrab rangoon. That’s lowbrow American Chinese food. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Foraging For Fish in the San Francisco Bay ",
"title": "Foraging For Fish in the San Francisco Bay ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/1_Kirk560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/1_Kirk560.jpg\" alt=\"Kirk Lombard demonstrates the cast at his Saturday morning Coastal Fishing/Foraging Tour.\" title=\"Kirk Lombard demonstrates the cast at his Saturday morning Coastal Fishing/Foraging Tour.\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-46133\">\u003c/a>\u003cbr>\n\u003cem>Kirk Lombard demonstrates the cast at his Saturday morning Coastal \u003ca href=\"http://seaforager.com/tours/\" title=\"http://seaforager.com/tours/\">Fishing/Foraging Tour\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>If all commercial fishermen used the methods of Kirk Lombard, sustainability would be a non-issue. He goes for lesser know species using the most sporting methods possible. He hand-tosses a net, Hawaiian style, for smelt, he poke-poles for monkeyface eel, and catches red crab with a fishing pole and snare. He shares his maritime adventures and knowledge of the bays edible intertidal zone in his \u003ca href=\"http://seaforager.com\">“Sea Forager Tours.”\u003c/a> \u003c/p>\n\u003cp>On the Saturday morning that I gathered with 20 some other people near the lighthouse on Yacht Road in the Marina neighborhood of San Francisco. He warned us early on that the Advil he had taken that morning might wear off at any moment. The previous week he had repeatedly buried fish hooks into his hands, and then, when deep diving into mudflat after horse neck clams, he had infected the wounds. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2_Kirk560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2_Kirk560.jpg\" alt=\"Kirk Lombard shows students how they could survive a catastrophe by foraging seawalls.\" title=\"Kirk Lombard shows students how they could survive a catastrophe by foraging seawalls.\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-46135\">\u003c/a>\u003cbr>\n\u003cem>Kirk Lombard shows students how they could survive a catastrophe by foraging seawalls.\u003c/em>\u003c/p>\n\u003cp>But he powered through the pain and showed people edible limpets that “taste like abalone” and warned them that they “must be willing to risk their lives for them, as they were gathered where waves crashed.” He baited up a crab snare with squid and showed how to fish for them—only red crabs are keepers in the bay, but like most fishermen, he wasn’t going to reveal his prime fishing spots, only his wisdom on how to catch the critters. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/3_Kirk560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/3_Kirk560.jpg\" alt=\"A Dungeness crab that is legal size-wise, but you can’t keep these crabs if they are caught in the bay.\" title=\"A Dungeness crab that is legal size-wise, but you can’t keep these crabs if they are caught in the bay.\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-46136\">\u003c/a>\u003cbr>\n\u003cem>A Dungeness crab that is legal size-wise, but you can’t keep these crabs if they are caught in the bay.\u003c/em>\u003c/p>\n\u003cp>While demonstrating casting for crab and telling anecdotes and natural history of the regions waterways that needed a bit of fact checking—like there are so many sea lions because there are no natural predators in the area. Um, great white sharks? But fishermen are known for their spirit of rugged adventure, and Lombard has this in spades. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/4_Kirk400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/4_Kirk400.jpg\" alt=\"Kirk explains how you want to remove a horseneck clam from the mud in “all its phallic glory” as he put it. \" title=\"Kirk explains how you want to remove a horseneck clam from the mud in “all its phallic glory” as he put it. \" width=\"400\" height=\"534\" class=\"alignnone size-full wp-image-46137\">\u003c/a>\u003cbr>\n\u003cem>Kirk explains how you want to remove a horseneck clam from the mud in “all its phallic glory” as he put it.\u003c/em> \u003c/p>\n\u003cp>He is the only fisherman commercially harvesting monkeyface eel, which is labor intensive and not lucrative. He claims it, “keeps me in beer money,” as well, very few fishermen go after red crabs in the bay, as he does, because they “will break you fingers with their claws and admittedly, there’s not a huge market.” He also takes nets out and fishes for surf smelt with a hand tossed net and night smelt with an A-frame based on Native American fishing methods. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/5_Kirk560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/5_Kirk560.jpg\" alt=\"Kirk shows the A-Frame fishing net he uses to catch smelt. \" title=\"Kirk shows the A-Frame fishing net he uses to catch smelt. \" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-46138\">\u003c/a>\u003cbr>\n\u003cem>Kirk shows the A-Frame fishing net he uses to catch smelt.\u003c/em> \u003c/p>\n\u003cp>He has yet to be granted a commercial fishing license for using his hand tossed net for herring fishing, and hopes to soon as he is helping to bring back these underappreciated forage fish to restaurants in San Francisco.\u003c/p>\n\u003cp>Developing our tastes for these fish would also be a boon to sustainability. Small or forage fish in Northern California include squid, anchovies, smelt, sardines and herring. Herring is the last commercial fishery in the San Francisco Bay, and these fish are used exclusively for their roe, which is shipped to Japan. The bodies are used as bait or sold to fishmeal companies. \u003c/p>\n\u003cp>While the fisheries in California are managed, reports are coming out from other regions in the world that these small fish, which are a critical part of the ocean’s food chain are being wiped out. These fish are primarily being made into fishmeal. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/6_Kirk560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/6_Kirk560.jpg\" alt=\"The tour culminates with an exciting demonstration poke poling for monkeyface eels.\" title=\"The tour culminates with an exciting demonstration poke poling for monkeyface eels.\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-46139\">\u003c/a>\u003cbr>\n\u003cem>The tour culminates with an exciting demonstration poke poling for monkeyface eels.\u003c/em> \u003c/p>\n\u003cp>According to the Lenfest Forage Fish Task Force report that was published this year, 90 percent of forage fish are used for agriculture, fish farms and nutritional supplements. According to their report, in 2006, 88.5 were made into fish oil and 68.2 percent of fishmeal was used by the aquaculture industry, i.e., salmon farms. When feeding farmed salmon, 3 to 10 pounds of these small forage fish are needed for every one pound of farmed salmon that’s produced. So instead of eating farmed salmon, we would all be better off if we ate these little fish. \u003c/p>\n\u003cp>More and more, innovative chefs in the San Francisco Bay area are serving up forage fish and adventurous diners are in for a treat. \u003c/p>\n\u003cp>\u003ca href=\"http://nopasf.com\">NOPA\u003c/a> in San Francisco serves Fried Little Fish, dill, and chili lime aioli. (These “Little Fish” are smelt caught by Kirk!) \u003c/p>\n\u003cp>\u003ca href=\"http://poggiotrattoria.com/\">Poggio\u003c/a> in Sausalito is serving bruschetta with marinated sardines and a pea and mint puree on bread cooked over coals. As well, they are serving calamari over squid ink pasta. \u003c/p>\n\u003cp>\u003ca href=\"http://www.bartartine.com/\">Bar Tartine\u003c/a> in San Francisco has herring escabeche on the menu. \u003c/p>\n\u003cp>\u003ca href=\"http://www.comalberkeley.com/\">Comal\u003c/a> in Berkeley has a chilled calamari salad with marinated butter beans, roasted pasilla peppers and zucchini. \u003c/p>\n\u003cp>\u003ca href=\"http://www.bouchesf.com/\">Bouche\u003c/a> in San Francisco is serving sardines with grapefruit, mint and marinated vegetables.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/1_sardines560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/1_sardines560.jpg\" alt=\"sardines with grapefruit, mint and marinated vegetables by Bouche Photo: Quan Pham Photography\" title=\"sardines with grapefruit, mint and marinated vegetables by Bouche Photo: Quan Pham Photography\" width=\"560\" height=\"374\" class=\"alignnone size-full wp-image-46134\">\u003c/a>\u003cbr>\n\u003cem>Sardines with grapefruit, mint and marinated vegetables by Bouche. Photo: Quan Pham Photography\u003c/em>\u003c/p>\n\n",
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"excerpt": "If all commercial fishermen used the methods of Kirk Lombard, sustainability would be a non-issue. He goes for lesser know species using the most sporting methods possible. He hand-tosses a net, Hawaiian style, for smelt, he poke-poles for monkeyface eel, and catches red crab with a fishing pole and snare. He shares his maritime adventures and knowledge of the bays edible intertidal zone in his “Sea Forager Tours.”",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/1_Kirk560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/1_Kirk560.jpg\" alt=\"Kirk Lombard demonstrates the cast at his Saturday morning Coastal Fishing/Foraging Tour.\" title=\"Kirk Lombard demonstrates the cast at his Saturday morning Coastal Fishing/Foraging Tour.\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-46133\">\u003c/a>\u003cbr>\n\u003cem>Kirk Lombard demonstrates the cast at his Saturday morning Coastal \u003ca href=\"http://seaforager.com/tours/\" title=\"http://seaforager.com/tours/\">Fishing/Foraging Tour\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>If all commercial fishermen used the methods of Kirk Lombard, sustainability would be a non-issue. He goes for lesser know species using the most sporting methods possible. He hand-tosses a net, Hawaiian style, for smelt, he poke-poles for monkeyface eel, and catches red crab with a fishing pole and snare. He shares his maritime adventures and knowledge of the bays edible intertidal zone in his \u003ca href=\"http://seaforager.com\">“Sea Forager Tours.”\u003c/a> \u003c/p>\n\u003cp>On the Saturday morning that I gathered with 20 some other people near the lighthouse on Yacht Road in the Marina neighborhood of San Francisco. He warned us early on that the Advil he had taken that morning might wear off at any moment. The previous week he had repeatedly buried fish hooks into his hands, and then, when deep diving into mudflat after horse neck clams, he had infected the wounds. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2_Kirk560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/2_Kirk560.jpg\" alt=\"Kirk Lombard shows students how they could survive a catastrophe by foraging seawalls.\" title=\"Kirk Lombard shows students how they could survive a catastrophe by foraging seawalls.\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-46135\">\u003c/a>\u003cbr>\n\u003cem>Kirk Lombard shows students how they could survive a catastrophe by foraging seawalls.\u003c/em>\u003c/p>\n\u003cp>But he powered through the pain and showed people edible limpets that “taste like abalone” and warned them that they “must be willing to risk their lives for them, as they were gathered where waves crashed.” He baited up a crab snare with squid and showed how to fish for them—only red crabs are keepers in the bay, but like most fishermen, he wasn’t going to reveal his prime fishing spots, only his wisdom on how to catch the critters. \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/24/2012/07/3_Kirk560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/3_Kirk560.jpg\" alt=\"A Dungeness crab that is legal size-wise, but you can’t keep these crabs if they are caught in the bay.\" title=\"A Dungeness crab that is legal size-wise, but you can’t keep these crabs if they are caught in the bay.\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-46136\">\u003c/a>\u003cbr>\n\u003cem>A Dungeness crab that is legal size-wise, but you can’t keep these crabs if they are caught in the bay.\u003c/em>\u003c/p>\n\u003cp>While demonstrating casting for crab and telling anecdotes and natural history of the regions waterways that needed a bit of fact checking—like there are so many sea lions because there are no natural predators in the area. Um, great white sharks? But fishermen are known for their spirit of rugged adventure, and Lombard has this in spades. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/4_Kirk400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/4_Kirk400.jpg\" alt=\"Kirk explains how you want to remove a horseneck clam from the mud in “all its phallic glory” as he put it. \" title=\"Kirk explains how you want to remove a horseneck clam from the mud in “all its phallic glory” as he put it. \" width=\"400\" height=\"534\" class=\"alignnone size-full wp-image-46137\">\u003c/a>\u003cbr>\n\u003cem>Kirk explains how you want to remove a horseneck clam from the mud in “all its phallic glory” as he put it.\u003c/em> \u003c/p>\n\u003cp>He is the only fisherman commercially harvesting monkeyface eel, which is labor intensive and not lucrative. He claims it, “keeps me in beer money,” as well, very few fishermen go after red crabs in the bay, as he does, because they “will break you fingers with their claws and admittedly, there’s not a huge market.” He also takes nets out and fishes for surf smelt with a hand tossed net and night smelt with an A-frame based on Native American fishing methods. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/5_Kirk560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/5_Kirk560.jpg\" alt=\"Kirk shows the A-Frame fishing net he uses to catch smelt. \" title=\"Kirk shows the A-Frame fishing net he uses to catch smelt. \" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-46138\">\u003c/a>\u003cbr>\n\u003cem>Kirk shows the A-Frame fishing net he uses to catch smelt.\u003c/em> \u003c/p>\n\u003cp>He has yet to be granted a commercial fishing license for using his hand tossed net for herring fishing, and hopes to soon as he is helping to bring back these underappreciated forage fish to restaurants in San Francisco.\u003c/p>\n\u003cp>Developing our tastes for these fish would also be a boon to sustainability. Small or forage fish in Northern California include squid, anchovies, smelt, sardines and herring. Herring is the last commercial fishery in the San Francisco Bay, and these fish are used exclusively for their roe, which is shipped to Japan. The bodies are used as bait or sold to fishmeal companies. \u003c/p>\n\u003cp>While the fisheries in California are managed, reports are coming out from other regions in the world that these small fish, which are a critical part of the ocean’s food chain are being wiped out. These fish are primarily being made into fishmeal. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/6_Kirk560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/6_Kirk560.jpg\" alt=\"The tour culminates with an exciting demonstration poke poling for monkeyface eels.\" title=\"The tour culminates with an exciting demonstration poke poling for monkeyface eels.\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-46139\">\u003c/a>\u003cbr>\n\u003cem>The tour culminates with an exciting demonstration poke poling for monkeyface eels.\u003c/em> \u003c/p>\n\u003cp>According to the Lenfest Forage Fish Task Force report that was published this year, 90 percent of forage fish are used for agriculture, fish farms and nutritional supplements. According to their report, in 2006, 88.5 were made into fish oil and 68.2 percent of fishmeal was used by the aquaculture industry, i.e., salmon farms. When feeding farmed salmon, 3 to 10 pounds of these small forage fish are needed for every one pound of farmed salmon that’s produced. So instead of eating farmed salmon, we would all be better off if we ate these little fish. \u003c/p>\n\u003cp>More and more, innovative chefs in the San Francisco Bay area are serving up forage fish and adventurous diners are in for a treat. \u003c/p>\n\u003cp>\u003ca href=\"http://nopasf.com\">NOPA\u003c/a> in San Francisco serves Fried Little Fish, dill, and chili lime aioli. (These “Little Fish” are smelt caught by Kirk!) \u003c/p>\n\u003cp>\u003ca href=\"http://poggiotrattoria.com/\">Poggio\u003c/a> in Sausalito is serving bruschetta with marinated sardines and a pea and mint puree on bread cooked over coals. As well, they are serving calamari over squid ink pasta. \u003c/p>\n\u003cp>\u003ca href=\"http://www.bartartine.com/\">Bar Tartine\u003c/a> in San Francisco has herring escabeche on the menu. \u003c/p>\n\u003cp>\u003ca href=\"http://www.comalberkeley.com/\">Comal\u003c/a> in Berkeley has a chilled calamari salad with marinated butter beans, roasted pasilla peppers and zucchini. \u003c/p>\n\u003cp>\u003ca href=\"http://www.bouchesf.com/\">Bouche\u003c/a> in San Francisco is serving sardines with grapefruit, mint and marinated vegetables.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/1_sardines560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/1_sardines560.jpg\" alt=\"sardines with grapefruit, mint and marinated vegetables by Bouche Photo: Quan Pham Photography\" title=\"sardines with grapefruit, mint and marinated vegetables by Bouche Photo: Quan Pham Photography\" width=\"560\" height=\"374\" class=\"alignnone size-full wp-image-46134\">\u003c/a>\u003cbr>\n\u003cem>Sardines with grapefruit, mint and marinated vegetables by Bouche. Photo: Quan Pham Photography\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Mezcal Primer + Tasting Event in San Francisco",
"title": "Mezcal Primer + Tasting Event in San Francisco",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/mezcalistas300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/mezcalistas300.jpg\" alt=\"Mezcal in the street in Oaxaca Photo: Susan Coss\" title=\"Mezcal in the street in Oaxaca Photo: Susan Coss\" width=\"300\" height=\"225\" class=\"alignleft size-full wp-image-46038\">\u003c/a>Mezcal, the Mexican spirit distilled from agave, is popping up everywhere. Some of the Bay Area's top mixologists are using it; last year Mosto opened up as part of \u003ca href=\"http://tacolicioussf.com/\">Tacolicious\u003c/a>' move into the Mission and features an extensive tequila and mezcal selection, while bars like Emeryville's \u003ca href=\"http://prizefighterbar.com/\">Prizefighter\u003c/a> and the Western Addition's \u003ca href=\"http://www.nopalitosf.com/\">Nopalito\u003c/a> each have fantastic selections. \u003c/p>\n\u003cp>A few months ago Susan Coss and I decided to launch \u003ca href=\"http://mezcalistas.com/\">Mezcalistas\u003c/a>, a blog devoted to artisanal mezcal. Susan had spent a considerable amount of time in Oaxaca and had an \u003ca href=\"http://mezcalistas.com/the-first-taste/\">early conversion experience\u003c/a> to mezcal. Mine came rather recently but I haven't stopped enjoying it since. As part of our general mission to explain and cover the world of artisanal mezcal we've held a number of \u003ca href=\"http://mezcalistas.com/category/tastings/\">informal tastings\u003c/a> but this July 25th we're taking the next step and throwing a \u003ca href=\"http://www.thebolditalic.com/events/4918-the-bold-italic-and-mezcalistas-pop-up-mezcaleria\">public tasting with San Francisco's The Bold Italic\u003c/a>.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/mezcalbottles500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/mezcalbottles500.jpg\" alt=\"Mezcal bottles. Photo: Susan Coss\" title=\"Mezcal bottles. Photo: Susan Coss\" width=\"500\" height=\"667\" class=\"alignnone size-full wp-image-46024\">\u003c/a>\u003cbr>\n\u003cem>Mezcal bottles. Photo: Susan Coss\u003c/em>\u003c/p>\n\u003cp>At the event, we'll taste different types of mezcal, talk about how they're made and explain what you're tasting. We'll also be serving a cocktail to demonstrate how you can use it as a mixer and appetizers that will highlight its versatility as a food companion. In Mexico, many people drink mezcal or its cousin tequila with a meal, so food pairing is a particularly important part of the conversation. Now, to whet your whistle, here's a primer on the wonderful world of mezcal. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/mezcalcut500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/mezcalcut500.jpg\" alt=\"An agave cut. Photo: Susan Coss\" title=\"An agave cut. Photo: Susan Coss\" width=\"500\" height=\"667\" class=\"alignnone size-full wp-image-46025\">\u003c/a>\u003cbr>\n\u003cem>An agave cut. Photo: Susan Coss\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>What Is Mezcal?\u003c/strong>\u003cbr>\nMezcal is the distillate of fermented agave juice. Mezcal producers cut the leaves off agave plants, harvest the piná or \"pineapple\" heart of the agave, cook it underground, then ferment and distill it into a spirit that varies widely in alcoholic content but is usually about 40 percent and occasionally higher. Conventional wisdom in Mexico is that a mezcal needs to be at least 45 percent. You can \u003ca href=\"http://mezcalistas.com/a-really-really-basic-explanation-of-making-mezcal/\">take a look at the photo gallery we posted\u003c/a> to get a sense for how basic this process is. Contrary to all the glistening stainless steel production facilities that usually produce culinary goods, palenqueros (traditional mezcal makers) are out there chopping agave by hand, building fires in pits to roast them and pushing mules around in a circle to grind the pinás into a fermentable pulp.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/mezcal-still500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/mezcal-still500.jpg\" alt=\"A mezcal still. Photo: Susan Coss\" title=\"A mezcal still. Photo: Susan Coss\" width=\"500\" height=\"667\" class=\"alignnone size-full wp-image-46023\">\u003c/a>\u003cbr>\n\u003cem>A mezcal still. Photo: Susan Coss\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>What Does It Taste Like? \u003c/strong>\u003cbr>\nThe variety of flavors in different mezcals, which can be distilled from various types of domesticated or wild agave, is one of the pleasures of the drink. Generally, what they share is a degree of smokiness and an agave flavor. How much and how it's highlighted depends on the maker's style, which can roughly be grouped into three strands. First, there's the very traditional mezcal, which fills the mouth with a viscous body and a forthright agave flavor that includes herbal and vegetal notes. Another traditional form puts alcohol in the spotlight with a higher degree of smoke. The third is the popular, contemporary form, generally lower in alcohol, lighter in body and lighter on the smokiness.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/palenquero500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/palenquero500.jpg\" alt=\"Palenquero Chucho Sanchez making a blend. Photo: Susan Coss\" title=\"Palenquero Chucho Sanchez making a blend. Photo: Susan Coss\" width=\"500\" height=\"667\" class=\"alignnone size-full wp-image-46026\">\u003c/a>\u003cbr>\n\u003cem>Palenquero Chucho Sanchez making a blend. Photo: Susan Coss\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Why Is It Different? \u003c/strong>\u003cbr>\nAside from taste, mezcals are severely limited in quantity since it takes so long for agave plants to grow (5-7 years for the domesticated espadin, as long as 12-17 years for the wild varieties) and because much of the production is still done in small batches. Nor are the agaves completely domesticated like the blue agave used for tequila, so source material is always an issue. Palenqueros are frequently inheritors of long family traditions. Each palenquero brings his own idea to the mix: espadin, silvestres, blends, high alcohol, heavy body, viscous, flavor variation. \u003c/p>\n\u003cp>Like many traditional distillates, palenqueros add things to their products. The most notable is a style called pechuga, where they add a turkey or chicken breast, sometimes even a rabbit, to the distillation process. It sounds almost impossible, but the meat adds an ethereal tone to these mezcals. Try one and you may never look back even if your wallet complains: Pechugas are extremely limited in production and therefore quite expensive. Then there are the fruit, herb and nut infused varieties. We have yet to see one of these commercially available in the U.S. but should you see one in Mexico give it a try.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/roastingpit500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/roastingpit500.jpg\" alt=\"The roasting pit at Fidencio. Photo: Susan Coss\" title=\"The roasting pit at Fidencio. Photo: Susan Coss\" width=\"500\" height=\"667\" class=\"alignnone size-full wp-image-46027\">\u003c/a>\u003cbr>\n\u003cem>The roasting pit at Fidencio. Photo: Susan Coss\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>The Tequila Question\u003c/strong>\u003cbr>\nTequila and mezcal are frequently mentioned in the same breath. Technically, any agave distillate is a mezcal, so mezcal drinkers love to point out that tequila is just another mezcal. Tequila drinkers love to point out that while all tequilas are mezcals, not all mezcals are tequilas. The main difference is that tequila’s production is very well-defined while mezcal allows much more flexibility to its makers. In the wine world it’s the difference between a well-defined appellation like Cotes du Rhone and an amorphous one like Vin du Pays.\u003c/p>\n\u003cp>Tequila has to be made almost entirely of a single type of agave, blue agave aka Agave tequiliana Weber, produced in a very limited geographical area dominated by the state of Jalisco in Western Mexico, and is roasted above ground in steam ovens or autoclaves. Mezcal can be made from 27 types of agave though generally from the Espadin. It is produced in seven states centered in Oaxaca and roasted however the maker wants -- generally underground. \u003c/p>\n\u003cp>The way tequila and mezcals are roasted produces one of the major taste differences. Mezcals tend to pick up a distinct smoky flavor from their direct contact with burning wood while tequilas rarely have a hint of it. The fact that mezcal can be made from so many varieties of agave means that you can find single-agave mezcals of wildly different taste sensations, especially the wild or silvestres agaves which contribute a veritable constellation of flavors. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tahona500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tahona500.jpg\" alt=\"A tahona, the horse powered stone mill used to crush roasted agave into a pulp before it’s fermented and distilled into mezcal. Photo: Susan Coss\" title=\"A tahona, the horse powered stone mill used to crush roasted agave into a pulp before it’s fermented and distilled into mezcal. Photo: Susan Coss\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-46029\">\u003c/a>\u003cbr>\n\u003cem>A tahona, the horse powered stone mill used to crush roasted agave into a pulp before it’s fermented and distilled into mezcal. Photo: Susan Coss\u003c/em>\u003c/p>\n\u003cp>There's your introduction to mezcal. For more information and to experience mezcal \u003ca href=\"http://www.thebolditalic.com/events/4918-the-bold-italic-and-mezcalistas-pop-up-mezcaleria\">come to our tasting\u003c/a> and \u003ca href=\"http://mezcalistas.com/\">follow our blog\u003c/a>. We're planning to have many more tastings and we aim to keep you up-to-date on the world of mezcal. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://mezcalistas.com/\">Mezcalistas\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/mezcalistas\">@mezcalistas\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Mezcalistas/114725788657288\">Mezcalistas\u003c/a>\u003c/p>\n\n",
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"excerpt": "Local SF mezcal blog Mezcalistas and The Bold Italic are hosting a mezcal tasting July 25th to bring the renown Mexican spirit to the United States. In anticipation here's a quick run down of what you need to know about mezcal including the tequila connection and a resolution of some lingering myths. ",
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"description": "Local SF mezcal blog Mezcalistas and The Bold Italic are hosting a mezcal tasting July 25th to bring the renown Mexican spirit to the United States. In anticipation here's a quick run down of what you need to know about mezcal including the tequila connection and a resolution of some lingering myths. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/mezcalistas300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/mezcalistas300.jpg\" alt=\"Mezcal in the street in Oaxaca Photo: Susan Coss\" title=\"Mezcal in the street in Oaxaca Photo: Susan Coss\" width=\"300\" height=\"225\" class=\"alignleft size-full wp-image-46038\">\u003c/a>Mezcal, the Mexican spirit distilled from agave, is popping up everywhere. Some of the Bay Area's top mixologists are using it; last year Mosto opened up as part of \u003ca href=\"http://tacolicioussf.com/\">Tacolicious\u003c/a>' move into the Mission and features an extensive tequila and mezcal selection, while bars like Emeryville's \u003ca href=\"http://prizefighterbar.com/\">Prizefighter\u003c/a> and the Western Addition's \u003ca href=\"http://www.nopalitosf.com/\">Nopalito\u003c/a> each have fantastic selections. \u003c/p>\n\u003cp>A few months ago Susan Coss and I decided to launch \u003ca href=\"http://mezcalistas.com/\">Mezcalistas\u003c/a>, a blog devoted to artisanal mezcal. Susan had spent a considerable amount of time in Oaxaca and had an \u003ca href=\"http://mezcalistas.com/the-first-taste/\">early conversion experience\u003c/a> to mezcal. Mine came rather recently but I haven't stopped enjoying it since. As part of our general mission to explain and cover the world of artisanal mezcal we've held a number of \u003ca href=\"http://mezcalistas.com/category/tastings/\">informal tastings\u003c/a> but this July 25th we're taking the next step and throwing a \u003ca href=\"http://www.thebolditalic.com/events/4918-the-bold-italic-and-mezcalistas-pop-up-mezcaleria\">public tasting with San Francisco's The Bold Italic\u003c/a>.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/mezcalbottles500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/mezcalbottles500.jpg\" alt=\"Mezcal bottles. Photo: Susan Coss\" title=\"Mezcal bottles. Photo: Susan Coss\" width=\"500\" height=\"667\" class=\"alignnone size-full wp-image-46024\">\u003c/a>\u003cbr>\n\u003cem>Mezcal bottles. Photo: Susan Coss\u003c/em>\u003c/p>\n\u003cp>At the event, we'll taste different types of mezcal, talk about how they're made and explain what you're tasting. We'll also be serving a cocktail to demonstrate how you can use it as a mixer and appetizers that will highlight its versatility as a food companion. In Mexico, many people drink mezcal or its cousin tequila with a meal, so food pairing is a particularly important part of the conversation. Now, to whet your whistle, here's a primer on the wonderful world of mezcal. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/mezcalcut500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/mezcalcut500.jpg\" alt=\"An agave cut. Photo: Susan Coss\" title=\"An agave cut. Photo: Susan Coss\" width=\"500\" height=\"667\" class=\"alignnone size-full wp-image-46025\">\u003c/a>\u003cbr>\n\u003cem>An agave cut. Photo: Susan Coss\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>What Is Mezcal?\u003c/strong>\u003cbr>\nMezcal is the distillate of fermented agave juice. Mezcal producers cut the leaves off agave plants, harvest the piná or \"pineapple\" heart of the agave, cook it underground, then ferment and distill it into a spirit that varies widely in alcoholic content but is usually about 40 percent and occasionally higher. Conventional wisdom in Mexico is that a mezcal needs to be at least 45 percent. You can \u003ca href=\"http://mezcalistas.com/a-really-really-basic-explanation-of-making-mezcal/\">take a look at the photo gallery we posted\u003c/a> to get a sense for how basic this process is. Contrary to all the glistening stainless steel production facilities that usually produce culinary goods, palenqueros (traditional mezcal makers) are out there chopping agave by hand, building fires in pits to roast them and pushing mules around in a circle to grind the pinás into a fermentable pulp.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/mezcal-still500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/mezcal-still500.jpg\" alt=\"A mezcal still. Photo: Susan Coss\" title=\"A mezcal still. Photo: Susan Coss\" width=\"500\" height=\"667\" class=\"alignnone size-full wp-image-46023\">\u003c/a>\u003cbr>\n\u003cem>A mezcal still. Photo: Susan Coss\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>What Does It Taste Like? \u003c/strong>\u003cbr>\nThe variety of flavors in different mezcals, which can be distilled from various types of domesticated or wild agave, is one of the pleasures of the drink. Generally, what they share is a degree of smokiness and an agave flavor. How much and how it's highlighted depends on the maker's style, which can roughly be grouped into three strands. First, there's the very traditional mezcal, which fills the mouth with a viscous body and a forthright agave flavor that includes herbal and vegetal notes. Another traditional form puts alcohol in the spotlight with a higher degree of smoke. The third is the popular, contemporary form, generally lower in alcohol, lighter in body and lighter on the smokiness.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/palenquero500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/palenquero500.jpg\" alt=\"Palenquero Chucho Sanchez making a blend. Photo: Susan Coss\" title=\"Palenquero Chucho Sanchez making a blend. Photo: Susan Coss\" width=\"500\" height=\"667\" class=\"alignnone size-full wp-image-46026\">\u003c/a>\u003cbr>\n\u003cem>Palenquero Chucho Sanchez making a blend. Photo: Susan Coss\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Why Is It Different? \u003c/strong>\u003cbr>\nAside from taste, mezcals are severely limited in quantity since it takes so long for agave plants to grow (5-7 years for the domesticated espadin, as long as 12-17 years for the wild varieties) and because much of the production is still done in small batches. Nor are the agaves completely domesticated like the blue agave used for tequila, so source material is always an issue. Palenqueros are frequently inheritors of long family traditions. Each palenquero brings his own idea to the mix: espadin, silvestres, blends, high alcohol, heavy body, viscous, flavor variation. \u003c/p>\n\u003cp>Like many traditional distillates, palenqueros add things to their products. The most notable is a style called pechuga, where they add a turkey or chicken breast, sometimes even a rabbit, to the distillation process. It sounds almost impossible, but the meat adds an ethereal tone to these mezcals. Try one and you may never look back even if your wallet complains: Pechugas are extremely limited in production and therefore quite expensive. Then there are the fruit, herb and nut infused varieties. We have yet to see one of these commercially available in the U.S. but should you see one in Mexico give it a try.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/roastingpit500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/roastingpit500.jpg\" alt=\"The roasting pit at Fidencio. Photo: Susan Coss\" title=\"The roasting pit at Fidencio. Photo: Susan Coss\" width=\"500\" height=\"667\" class=\"alignnone size-full wp-image-46027\">\u003c/a>\u003cbr>\n\u003cem>The roasting pit at Fidencio. Photo: Susan Coss\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>The Tequila Question\u003c/strong>\u003cbr>\nTequila and mezcal are frequently mentioned in the same breath. Technically, any agave distillate is a mezcal, so mezcal drinkers love to point out that tequila is just another mezcal. Tequila drinkers love to point out that while all tequilas are mezcals, not all mezcals are tequilas. The main difference is that tequila’s production is very well-defined while mezcal allows much more flexibility to its makers. In the wine world it’s the difference between a well-defined appellation like Cotes du Rhone and an amorphous one like Vin du Pays.\u003c/p>\n\u003cp>Tequila has to be made almost entirely of a single type of agave, blue agave aka Agave tequiliana Weber, produced in a very limited geographical area dominated by the state of Jalisco in Western Mexico, and is roasted above ground in steam ovens or autoclaves. Mezcal can be made from 27 types of agave though generally from the Espadin. It is produced in seven states centered in Oaxaca and roasted however the maker wants -- generally underground. \u003c/p>\n\u003cp>The way tequila and mezcals are roasted produces one of the major taste differences. Mezcals tend to pick up a distinct smoky flavor from their direct contact with burning wood while tequilas rarely have a hint of it. The fact that mezcal can be made from so many varieties of agave means that you can find single-agave mezcals of wildly different taste sensations, especially the wild or silvestres agaves which contribute a veritable constellation of flavors. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tahona500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/07/tahona500.jpg\" alt=\"A tahona, the horse powered stone mill used to crush roasted agave into a pulp before it’s fermented and distilled into mezcal. Photo: Susan Coss\" title=\"A tahona, the horse powered stone mill used to crush roasted agave into a pulp before it’s fermented and distilled into mezcal. Photo: Susan Coss\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-46029\">\u003c/a>\u003cbr>\n\u003cem>A tahona, the horse powered stone mill used to crush roasted agave into a pulp before it’s fermented and distilled into mezcal. Photo: Susan Coss\u003c/em>\u003c/p>\n\u003cp>There's your introduction to mezcal. For more information and to experience mezcal \u003ca href=\"http://www.thebolditalic.com/events/4918-the-bold-italic-and-mezcalistas-pop-up-mezcaleria\">come to our tasting\u003c/a> and \u003ca href=\"http://mezcalistas.com/\">follow our blog\u003c/a>. We're planning to have many more tastings and we aim to keep you up-to-date on the world of mezcal. \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://mezcalistas.com/\">Mezcalistas\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/mezcalistas\">@mezcalistas\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/pages/Mezcalistas/114725788657288\">Mezcalistas\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"title": "Bay Curious",
"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Bay-Curious-Podcast-Tile-703x703-1.jpg",
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"source": "kqed",
"order": 3
},
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"npr": "https://www.npr.org/podcasts/500557090/bay-curious",
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}
},
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"id": "bbc-world-service",
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"info": "The day's top stories from BBC News compiled twice daily in the week, once at weekends.",
"airtime": "MON-FRI 9pm-10pm, TUE-FRI 1am-2am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "BBC World Service"
},
"link": "/radio/program/bbc-world-service",
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"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
"title": "The California Report",
"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/californiareport",
"meta": {
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"source": "kqed",
"order": 8
},
"link": "/californiareport",
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"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
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}
},
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"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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"rss": "https://ww2.kqed.org/news/tag/tcrmag/feed/podcast"
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},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
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"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
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"officialWebsiteLink": "/podcasts/closealltabs",
"meta": {
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"source": "kqed",
"order": 1
},
"link": "/podcasts/closealltabs",
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"code-switch-life-kit": {
"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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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Code-Switch-Life-Kit-Podcast-Tile-360x360-1.jpg",
"meta": {
"site": "radio",
"source": "npr"
},
"link": "/radio/program/code-switch-life-kit",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
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"rss": "https://feeds.npr.org/510312/podcast.xml"
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},
"commonwealth-club": {
"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.commonwealthclub.org/podcasts",
"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/commonwealth-club-of-california-podcast/id976334034?mt=2",
"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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}
},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
"officialWebsiteLink": "/forum",
"meta": {
"site": "news",
"source": "kqed",
"order": 9
},
"link": "/forum",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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}
},
"freakonomics-radio": {
"id": "freakonomics-radio",
"title": "Freakonomics Radio",
"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
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},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
"info": "Hosted by Terry Gross, \u003cem>Fresh Air from WHYY\u003c/em> is the Peabody Award-winning weekday magazine of contemporary arts and issues. One of public radio's most popular programs, Fresh Air features intimate conversations with today's biggest luminaries.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Fresh-Air-Podcast-Tile-360x360-1.jpg",
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"officialWebsiteLink": "https://www.npr.org/series/423302056/hidden-brain",
"airtime": "SUN 7pm-8pm",
"meta": {
"site": "news",
"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
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"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
"link": "/podcasts/hyphenacion",
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Masters-of-Scale-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
"site": "news",
"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
"spotify": "https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"
}
},
"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/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/morning-edition"
},
"onourwatch": {
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