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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/harmony-fraga.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/harmony-fraga.jpg\" alt=\"Harmony Fraga owner of The Social Study\" title=\"Harmony Fraga owner of The Social Study\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-38554\">\u003c/a>\u003cbr>\n\u003cem>Owner Harmony Fraga behind the bar at The Social Study\u003c/em>\u003c/p>\n\u003cp>Part café, part wine bar, \u003ca href=\"https://www.facebook.com/pages/The-Social-Study/240060369372071\">The Social Study\u003c/a>, is the latest addition to the spate of new venues opening up in the Lower Fillmore neighborhood, and will be sure to delight coffee and jazz lovers across the city. \u003c/p>\n\u003cp>Serving locally-roasted \u003ca href=\"http://fourbarrelcoffee.com/\">Four Barrel\u003c/a> espresso and coffee as of January 11, the groovy lounge fills a long-vacant space formerly occupied by a cannabis club on the corner of Geary at Fillmore behind Won Mi Korean BBQ. I stopped by the day after it opened on the advice of a friend who works next door and immediately wished that I could spend all day working in this café rather than in an office downtown. The high, vaulted ceilings have windows that go almost all the way up the walls, letting in plenty of light for such a small storefront. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/interior-person-reading.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/interior-person-reading.jpg\" alt=\"customer reading inside The Social Study\" title=\"customer reading inside The Social Study\" width=\"400\" height=\"533\" class=\"alignnone size-full wp-image-38555\">\u003c/a>\u003c/p>\n\u003cp>Stepping through the almost unmarked front door (luckily, a sandwich board points thirsty guests in the right direction), my first impression transported me directly to my grandfather’s library. A long community table that could seat 10-12 people is just inside the tall front windows and the rest of the space features a unique take on bar tables -- the entire wall from the front door to the back of the lounge is covered with a quilted blue faux leather, out of which seats and tables fold out down (think 1960s airline jump seats). \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/tables-diners.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/tables-diners.jpg\" alt=\"customers dining inside The Social Study\" title=\"customers dining inside The Social Study\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-38551\">\u003c/a>\u003c/p>\n\u003cp>Along the top of the wall, behind the register, running along the beams of the exposed brick wall on the other side of the building, and decorating many of the open spaces are books, books, and more books. A varied library that includes titles from all genres is available for leisure reading while hanging out in the café, and free wi-fi will sustain those who can’t bear to leave their laptops at home during coffee time.\u003c/p>\n\u003cp>In the mornings, The Social Study serves homemade pastries like crumpets, croissants, sticky buns, and one-mouthful-only chocolate croissant bites. The small selection is a testament to the tastiness of the pastries (on a foggy Thursday morning there were only a few pastries left by 10:15am): large, fresh pecans stud the glistening top of a caramelized sticky roll, and the slightly uneven texture of the croissants promises a hand-rolled, fresh-baked taste that doesn’t disappoint. Owner Harmony Fraga, East Bay native and former bar manager of \u003ca href=\"http://www.farmerbrownsf.com/\">Farmer Brown\u003c/a>, plans to bring in a larger selection of pastries soon, but until she finds the perfect combination (great taste, made in San Francisco, preferably in her neighborhood, with fresh, local ingredients) The Social Study is baking their own.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/globe-books-pastry.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/globe-books-pastry.jpg\" alt=\"Globe, books, pastry inside The Social Study\" title=\"Globe, books, pastry inside The Social Study\" width=\"400\" height=\"533\" class=\"alignnone size-full wp-image-38553\">\u003c/a>\u003c/p>\n\u003cp>But it’s not all coffee and pastries at The Social Study. Like any good European-influenced café, the place gets livelier as the day wears on. Beer, wine, and house-made sangria replace morning beverages, and the menu gets an upgrade starting in the afternoon. “Study Snacks” like charcuterie and cheese boards go great with a draught Guinness, and roasted fingerling potatoes are a healthy (and local!) alternative to the fast food French fries available a little bit lower down Fillmore street.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/study-snacks1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/study-snacks1.jpg\" alt=\"Study Snacks. Photo: The Social Study\" title=\"Study Snacks. Photo: The Social Study\" width=\"400\" height=\"536\" class=\"alignnone size-full wp-image-38560\">\u003c/a>\u003cbr>\n\u003cem>\"Study Snacks.\" Photo: The Social Study\u003c/em>\u003c/p>\n\u003cp>The record covers that adorn the walls are more than just decoration: The Social Study has a serious collection of vinyl. From jazz to R&B to hip-hop and Motown, the record library is as varied as its library counterpart, and the music in the café does a great job of matching the ever-shifting mood of the neighborhood.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/records-player.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/records-player.jpg\" alt=\"Record player and records\" title=\"Record player and records\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-38556\">\u003c/a>\u003c/p>\n\u003cp>The pace picks up even more on Friday nights, when live music takes the place of the vinyl selection and DJ Doc Fu steps behind the turntables. More music is promised, too--there’s been talk of a live house band (called Hot Pocket) playing in the lofted area above the main floor on Saturday nights. Although The Social Study doesn’t have a full liquor license (though Fraga says that’s in the works, along with a regular movie-screening night), I think it’s kind of nice. A beer and wine bar is a mellow addition to what can be a rowdy part of town, and when you want to step out for a cozy bite in a place that feels like an extension of your own living room (and face it, who can afford a place with an actual living room near Fillmore street?), The Social Study is just the place to be.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.facebook.com/pages/The-Social-Study/240060369372071\">The Social Study\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://g.co/maps/uuf37\">Map\u003c/a>\u003cbr>\n1795 Geary Blvd., San Francisco, CA 94115\u003cbr>\n415.292.7417\u003cbr>\nOpen daily, 8am-11pm. \u003c/p>\n\n",
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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/24/2012/02/tables-diners.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/tables-diners.jpg\" alt=\"customers dining inside The Social Study\" title=\"customers dining inside The Social Study\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-38551\">\u003c/a>\u003c/p>\n\u003cp>Along the top of the wall, behind the register, running along the beams of the exposed brick wall on the other side of the building, and decorating many of the open spaces are books, books, and more books. A varied library that includes titles from all genres is available for leisure reading while hanging out in the café, and free wi-fi will sustain those who can’t bear to leave their laptops at home during coffee time.\u003c/p>\n\u003cp>In the mornings, The Social Study serves homemade pastries like crumpets, croissants, sticky buns, and one-mouthful-only chocolate croissant bites. The small selection is a testament to the tastiness of the pastries (on a foggy Thursday morning there were only a few pastries left by 10:15am): large, fresh pecans stud the glistening top of a caramelized sticky roll, and the slightly uneven texture of the croissants promises a hand-rolled, fresh-baked taste that doesn’t disappoint. Owner Harmony Fraga, East Bay native and former bar manager of \u003ca href=\"http://www.farmerbrownsf.com/\">Farmer Brown\u003c/a>, plans to bring in a larger selection of pastries soon, but until she finds the perfect combination (great taste, made in San Francisco, preferably in her neighborhood, with fresh, local ingredients) The Social Study is baking their own.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/globe-books-pastry.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/globe-books-pastry.jpg\" alt=\"Globe, books, pastry inside The Social Study\" title=\"Globe, books, pastry inside The Social Study\" width=\"400\" height=\"533\" class=\"alignnone size-full wp-image-38553\">\u003c/a>\u003c/p>\n\u003cp>But it’s not all coffee and pastries at The Social Study. Like any good European-influenced café, the place gets livelier as the day wears on. Beer, wine, and house-made sangria replace morning beverages, and the menu gets an upgrade starting in the afternoon. “Study Snacks” like charcuterie and cheese boards go great with a draught Guinness, and roasted fingerling potatoes are a healthy (and local!) alternative to the fast food French fries available a little bit lower down Fillmore street.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/study-snacks1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/study-snacks1.jpg\" alt=\"Study Snacks. Photo: The Social Study\" title=\"Study Snacks. Photo: The Social Study\" width=\"400\" height=\"536\" class=\"alignnone size-full wp-image-38560\">\u003c/a>\u003cbr>\n\u003cem>\"Study Snacks.\" Photo: The Social Study\u003c/em>\u003c/p>\n\u003cp>The record covers that adorn the walls are more than just decoration: The Social Study has a serious collection of vinyl. From jazz to R&B to hip-hop and Motown, the record library is as varied as its library counterpart, and the music in the café does a great job of matching the ever-shifting mood of the neighborhood.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/records-player.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/records-player.jpg\" alt=\"Record player and records\" title=\"Record player and records\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-38556\">\u003c/a>\u003c/p>\n\u003cp>The pace picks up even more on Friday nights, when live music takes the place of the vinyl selection and DJ Doc Fu steps behind the turntables. More music is promised, too--there’s been talk of a live house band (called Hot Pocket) playing in the lofted area above the main floor on Saturday nights. Although The Social Study doesn’t have a full liquor license (though Fraga says that’s in the works, along with a regular movie-screening night), I think it’s kind of nice. A beer and wine bar is a mellow addition to what can be a rowdy part of town, and when you want to step out for a cozy bite in a place that feels like an extension of your own living room (and face it, who can afford a place with an actual living room near Fillmore street?), The Social Study is just the place to be.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"https://www.facebook.com/pages/The-Social-Study/240060369372071\">The Social Study\u003c/a>\u003cbr>\nAddress: \u003ca href=\"http://g.co/maps/uuf37\">Map\u003c/a>\u003cbr>\n1795 Geary Blvd., San Francisco, CA 94115\u003cbr>\n415.292.7417\u003cbr>\nOpen daily, 8am-11pm. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "American Eatery from Prather Ranch Meat Co.",
"title": "American Eatery from Prather Ranch Meat Co.",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-13.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-13.jpg\" alt=\"American Eatery\" title=\"American Eatery\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-38343\">\u003c/a>\u003cbr>\n\u003cem>Prather Ranch Meat Co.'s American Eatery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://prmeatco.com/\">Prather Ranch Meat Co.\u003c/a>, well known in the Bay Area for their quality meats humanely-raised on small ranches, has opened their first takeout eatery in the Ferry Building. Located right next to the Prather Ranch Meat Co. retail store, \u003ca href=\"http://prmeatco.com/american-eatery/\">American Eatery\u003c/a> features meaty American comfort classics like dry-aged burgers, sausages, chili, ribs, grilled steak sandwiches, even \u003ca href=\"http://www.globalgourmet.com/food/sleuth/0998/scrapple.html#axzz1lG9lWJll\">pork scrapple\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-20.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-20.jpg\" alt=\"The Stonebreaker\" title=\"The Stonebreaker\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-38345\">\u003c/a>\u003cbr>\n\u003cem>The Stonebreaker\u003c/em>\u003c/p>\n\u003cp>The first thing to catch my eye on the menu was \u003cstrong>The Stonebreaker\u003c/strong>. Named after PRMC founder, \u003cstrong>Doug Stonebreaker\u003c/strong>, this ten napkin burger is essentially a \u003cem>poutine\u003c/em> burger, loaded with fries, melted cheese curds, and gravy. When I asked chef \u003cstrong>Erica Holland-Toll\u003c/strong> the inspiration behind the burger, she said: \u003c/p>\n\u003cblockquote>\u003cp>\"When I was hired to open The American Eatery, I knew I wanted to use Doug's last name on a burger or sandwich, but it had to be a big bold sandwich to stand up to a name like Stonebreaker. Doug always says he's a meat and potatoes kind of guy and it was an easy jump from that comment to a burger with french fries on it...the cheese curds and gravy came about as the next logical step, and suddenly The Stonebreaker came to life.\"\u003c/p>\u003c/blockquote>\n\u003cp>Well this burger was definitely big and bold. The flavor of the dry-aged beef lived up to Prather Ranch's reputation, although it could have used a heavier hand with the salt. The cheese curds were an interesting touch, lending a mild tang and creamy melt to the burger. The meat gravy made everything deliciously messy. And the pile of fries on top just pushed this burger over the edge into gluttonous beauty. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-18.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-18.jpg\" alt=\"Chuck Wagon Chili Cheese Fries\" title=\"Chuck Wagon Chili Cheese Fries\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-38344\">\u003c/a>\u003cbr>\n\u003cem>Chuck Wagon Chili Cheese Fries\u003c/em>\u003c/p>\n\u003cp>The \u003cstrong>Chuck Wagon Chili Cheese Fries\u003c/strong> also required another ten napkins or so. Smothered in sweet and smoky chili made with hearty Prather Ranch chuck and creamy \u003ca href=\"http://ranchogordo.com/\">Rancho Gordo\u003c/a> heirloom pinquito beans, the handcut fries sported all the fixings -- sharp cheddar, scallions, and sour cream. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-2.jpg\" alt=\"Hot Dogs\" title=\"Hot Dogs\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-38348\">\u003c/a>\u003cbr>\n\u003cem>Hot Dogs\u003c/em>\u003c/p>\n\u003cp>The Chuck Wagon Chili is also available on its own, or as a burger topping. I'm sure once the American Eatery gets its organic hot dogs going too, you'll see a Chili Cheese Dog on the menu. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-22.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-22.jpg\" alt=\"Steak and Egg Sandwich\" title=\"Steak and Egg Sandwich\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-38347\">\u003c/a>\u003cbr>\n\u003cem>Steak & Egg Sandwich\u003c/em>\u003c/p>\n\u003cp>I spied the \u003cstrong>Steak & Egg Sandwich\u003c/strong> on the rotating weekend brunch menu and had to try it. Grilled skirt steak on an \u003ca href=\"http://www.acmebread.com/\">Acme\u003c/a> torpedo roll served with an organic fried egg from third generation family-owned and operated \u003ca href=\"http://www.glaumeggranch.com/\">Glaum Ranch\u003c/a>, swiss cheese, roasted \u003ca href=\"http://www.farwestfungi.com/\">Far West Fungi\u003c/a> mushrooms, and mushroom mayo…this upscale breakfast sandwich was full of gooey, saucy, meaty, hearty lovin'. I thought the steak could have used a bit more salt, but all in all this was a great sandwich full of savory juiciness. American Eatery makes great use of all the fresh produce and quality products from their neighbors, and this sandwich is a shining example. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-21.jpg\" alt=\"Braised Pumpkin and Leeks\" title=\"Braised Pumpkin and Leeks\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-38346\">\u003c/a>\u003cbr>\n\u003cem>Braised Pumpkin & Leeks\u003c/em>\u003c/p>\n\u003cp>While this menu is obviously geared towards meat lovers, don't count out the seasonal veggie offerings. The \u003cstrong>Braised Pumpkin & Leeks\u003c/strong> were perfect – buttery, creamy, and sweet, complemented with toppings of sage, pine nuts, dried currants. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-6.jpg\" alt=\"The Meat Shop\" title=\"The Meat Shop\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-38349\">\u003c/a>\u003cbr>\n\u003cem>The Meat Shop\u003c/em>\u003c/p>\n\u003cp>Prather Ranch's new set up in the Ferry Building has made it infinitely easy to get some good meat into your life. At the meat shop, pick up your raw meat goodies. Around the corner, pick up your cooked meat goodies to eat on the spot, or prepared meals to take home (like a container of meatballs, or pulled pork, or marrow butter pats). \u003c/p>\n\u003cp>For design geeks, you may be interested in learn that most of the wood used in building the new storefront comes from an 1880's barn on Prather's Bella Vista ranch. If you look closely, you can still see holes bored by bullets and woodpeckers from days of the Wild West. Also, the lights fixed above the service counter are clad in genuine, hand-forged \"diamond point\" barbed wire, which was also reclaimed from the ranch.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-7.jpg\" alt=\"A different breed\" title=\"A different breed\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-38342\">\u003c/a>\u003cbr>\n\u003cem>A different breed\u003c/em>\u003c/p>\n\u003cp>Prather Ranch Meat Co. has long operated on the philosophy of supporting a whole animal sales model. With the opening of American Eatery, it seems they've completed the circle, allowing them to serve their customers along the entire journey from raw ingredient to ready-to-eat home-style meals. While there are a few touches to be ironed out (heavier seasoning of meat, crispier fries), I'm looking forward to seeing the new eatery hit its stride. With its focus on high quality ingredients raised with care, it fits seamlessly into the Ferry Building. The American Eatery represents the final expression of gratitude for all the hard work of the small, sustainable farmers and ranchers who make it all possible. \u003c/p>\n\u003cblockquote>\u003cp>\u003cem>We stand for the whole hog – and the entire chicken, the complete steer, and the total lamb. Our goal is to offer high quality, sustainable, humanely raised meats in support of a whole animal sales model. This approach allows us to support small ranches while offering all our customers the peace of mind from knowing where their meat comes from.\u003cbr>\n-- Prather Ranch Meat Co., \"A Different Breed of Meat Shop\"\u003c/em>\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>ADDRESS\u003c/strong>\u003cbr>\n\u003ca href=\"http://prmeatco.com/american-eatery/\">American Eatery\u003c/a>\u003cbr>\n1 Ferry Building\u003cbr>\nSan Francisco, CA 94114\u003cbr>\n(415) 391-0420\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-13.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-13.jpg\" alt=\"American Eatery\" title=\"American Eatery\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-38343\">\u003c/a>\u003cbr>\n\u003cem>Prather Ranch Meat Co.'s American Eatery\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://prmeatco.com/\">Prather Ranch Meat Co.\u003c/a>, well known in the Bay Area for their quality meats humanely-raised on small ranches, has opened their first takeout eatery in the Ferry Building. Located right next to the Prather Ranch Meat Co. retail store, \u003ca href=\"http://prmeatco.com/american-eatery/\">American Eatery\u003c/a> features meaty American comfort classics like dry-aged burgers, sausages, chili, ribs, grilled steak sandwiches, even \u003ca href=\"http://www.globalgourmet.com/food/sleuth/0998/scrapple.html#axzz1lG9lWJll\">pork scrapple\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-20.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-20.jpg\" alt=\"The Stonebreaker\" title=\"The Stonebreaker\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-38345\">\u003c/a>\u003cbr>\n\u003cem>The Stonebreaker\u003c/em>\u003c/p>\n\u003cp>The first thing to catch my eye on the menu was \u003cstrong>The Stonebreaker\u003c/strong>. Named after PRMC founder, \u003cstrong>Doug Stonebreaker\u003c/strong>, this ten napkin burger is essentially a \u003cem>poutine\u003c/em> burger, loaded with fries, melted cheese curds, and gravy. When I asked chef \u003cstrong>Erica Holland-Toll\u003c/strong> the inspiration behind the burger, she said: \u003c/p>\n\u003cblockquote>\u003cp>\"When I was hired to open The American Eatery, I knew I wanted to use Doug's last name on a burger or sandwich, but it had to be a big bold sandwich to stand up to a name like Stonebreaker. Doug always says he's a meat and potatoes kind of guy and it was an easy jump from that comment to a burger with french fries on it...the cheese curds and gravy came about as the next logical step, and suddenly The Stonebreaker came to life.\"\u003c/p>\u003c/blockquote>\n\u003cp>Well this burger was definitely big and bold. The flavor of the dry-aged beef lived up to Prather Ranch's reputation, although it could have used a heavier hand with the salt. The cheese curds were an interesting touch, lending a mild tang and creamy melt to the burger. The meat gravy made everything deliciously messy. And the pile of fries on top just pushed this burger over the edge into gluttonous beauty. \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/24/2012/02/2012-02-prather-ranch-american-eatery-18.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-18.jpg\" alt=\"Chuck Wagon Chili Cheese Fries\" title=\"Chuck Wagon Chili Cheese Fries\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-38344\">\u003c/a>\u003cbr>\n\u003cem>Chuck Wagon Chili Cheese Fries\u003c/em>\u003c/p>\n\u003cp>The \u003cstrong>Chuck Wagon Chili Cheese Fries\u003c/strong> also required another ten napkins or so. Smothered in sweet and smoky chili made with hearty Prather Ranch chuck and creamy \u003ca href=\"http://ranchogordo.com/\">Rancho Gordo\u003c/a> heirloom pinquito beans, the handcut fries sported all the fixings -- sharp cheddar, scallions, and sour cream. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-2.jpg\" alt=\"Hot Dogs\" title=\"Hot Dogs\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-38348\">\u003c/a>\u003cbr>\n\u003cem>Hot Dogs\u003c/em>\u003c/p>\n\u003cp>The Chuck Wagon Chili is also available on its own, or as a burger topping. I'm sure once the American Eatery gets its organic hot dogs going too, you'll see a Chili Cheese Dog on the menu. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-22.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-22.jpg\" alt=\"Steak and Egg Sandwich\" title=\"Steak and Egg Sandwich\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-38347\">\u003c/a>\u003cbr>\n\u003cem>Steak & Egg Sandwich\u003c/em>\u003c/p>\n\u003cp>I spied the \u003cstrong>Steak & Egg Sandwich\u003c/strong> on the rotating weekend brunch menu and had to try it. Grilled skirt steak on an \u003ca href=\"http://www.acmebread.com/\">Acme\u003c/a> torpedo roll served with an organic fried egg from third generation family-owned and operated \u003ca href=\"http://www.glaumeggranch.com/\">Glaum Ranch\u003c/a>, swiss cheese, roasted \u003ca href=\"http://www.farwestfungi.com/\">Far West Fungi\u003c/a> mushrooms, and mushroom mayo…this upscale breakfast sandwich was full of gooey, saucy, meaty, hearty lovin'. I thought the steak could have used a bit more salt, but all in all this was a great sandwich full of savory juiciness. American Eatery makes great use of all the fresh produce and quality products from their neighbors, and this sandwich is a shining example. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-21.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-21.jpg\" alt=\"Braised Pumpkin and Leeks\" title=\"Braised Pumpkin and Leeks\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-38346\">\u003c/a>\u003cbr>\n\u003cem>Braised Pumpkin & Leeks\u003c/em>\u003c/p>\n\u003cp>While this menu is obviously geared towards meat lovers, don't count out the seasonal veggie offerings. The \u003cstrong>Braised Pumpkin & Leeks\u003c/strong> were perfect – buttery, creamy, and sweet, complemented with toppings of sage, pine nuts, dried currants. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-6.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-6.jpg\" alt=\"The Meat Shop\" title=\"The Meat Shop\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-38349\">\u003c/a>\u003cbr>\n\u003cem>The Meat Shop\u003c/em>\u003c/p>\n\u003cp>Prather Ranch's new set up in the Ferry Building has made it infinitely easy to get some good meat into your life. At the meat shop, pick up your raw meat goodies. Around the corner, pick up your cooked meat goodies to eat on the spot, or prepared meals to take home (like a container of meatballs, or pulled pork, or marrow butter pats). \u003c/p>\n\u003cp>For design geeks, you may be interested in learn that most of the wood used in building the new storefront comes from an 1880's barn on Prather's Bella Vista ranch. If you look closely, you can still see holes bored by bullets and woodpeckers from days of the Wild West. Also, the lights fixed above the service counter are clad in genuine, hand-forged \"diamond point\" barbed wire, which was also reclaimed from the ranch.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/02/2012-02-prather-ranch-american-eatery-7.jpg\" alt=\"A different breed\" title=\"A different breed\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-38342\">\u003c/a>\u003cbr>\n\u003cem>A different breed\u003c/em>\u003c/p>\n\u003cp>Prather Ranch Meat Co. has long operated on the philosophy of supporting a whole animal sales model. With the opening of American Eatery, it seems they've completed the circle, allowing them to serve their customers along the entire journey from raw ingredient to ready-to-eat home-style meals. While there are a few touches to be ironed out (heavier seasoning of meat, crispier fries), I'm looking forward to seeing the new eatery hit its stride. With its focus on high quality ingredients raised with care, it fits seamlessly into the Ferry Building. The American Eatery represents the final expression of gratitude for all the hard work of the small, sustainable farmers and ranchers who make it all possible. \u003c/p>\n\u003cblockquote>\u003cp>\u003cem>We stand for the whole hog – and the entire chicken, the complete steer, and the total lamb. Our goal is to offer high quality, sustainable, humanely raised meats in support of a whole animal sales model. This approach allows us to support small ranches while offering all our customers the peace of mind from knowing where their meat comes from.\u003cbr>\n-- Prather Ranch Meat Co., \"A Different Breed of Meat Shop\"\u003c/em>\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>ADDRESS\u003c/strong>\u003cbr>\n\u003ca href=\"http://prmeatco.com/american-eatery/\">American Eatery\u003c/a>\u003cbr>\n1 Ferry Building\u003cbr>\nSan Francisco, CA 94114\u003cbr>\n(415) 391-0420\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Petite Sirah for the 99 Percent",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/Shoeshine2jpg.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/Shoeshine2jpg.jpg\" alt=\"Eric Cohen, Shoe Shine Wine\" title=\"Eric Cohen, Shoe Shine Wine\" width=\"416\" height=\"555\" class=\"alignnone size-full wp-image-38168\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Eric Cohen, Shoe Shine Wine.\u003c/strong> Photo: Michael Straus\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://shoeshinewine.com/\">Eric Cohen's vineyard designated Petite Sirah\u003c/a> has soul -- lots of it. You can taste it in his 2007 Solano County vintage. I picked up a vibrancy and mustiness I associate with wines made with less chemical manipulation. It was clean and spicy. Whether it's about additives in wine or fighting for the working poor, Cohen's passions run deep and he doesn’t take the easy road. He has chosen to explore the possibilities of a grape that typically has been overshadowed by more popular varietals. Cohen sources from high quality, but lesser known, vineyards and he has infused his wine making, and his marketing, \u003ca href=\"http://shoeshinewine.com/about-us/\">with a quest for social justice\u003c/a>. \u003c/p>\n\u003cp>Ironically, Cohen worked briefly in the financial world of New York City where he was turned on to good wine. But he was turned off to what he calls, “corporate greed.” His thoughts of the experience were best summed up in an answer he gave to his then three year old son. The question was, \"Dad, what's money?\" To which Cohen replied, \"A bummer and a drag.\"\u003c/p>\n\u003cp>Cohen headed west to commune with like-minded individuals and chase his dream of wine making in a highly competitive arena. For four years, he volunteered working harvest at several wineries including \u003ca href=\"http://whiterockvineyards.com/\">White Rock\u003c/a> and \u003ca href=\"http://www.lunavineyards.com/\">Luna Vineyards in Napa\u003c/a>. Despite the high quality of his wines, which he makes in a shared facility in Napa, Cohen is still making cold calls to get into local restaurants and wine shops. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0219.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0219.jpg\" alt=\"Tasting wines at Mission Beach Cafe\" title=\"Tasting wines at Mission Beach Cafe\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-38262\">\u003c/a>\u003cbr>\n\u003cem>Photo: Naomi Starkman\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So, you could care less about the political pedigree of who makes your wine? Well, you still might want to pay attention to Eric Cohen. I caught up with him at \u003ca href=\"http://www.missionbeachcafesf.com/\">Mission Beach Café\u003c/a> in San Francisco where I tasted three of his vintages: a 2007 Petite Sirah from Tenbrink Vineyard in Solano County ($25), a 2008 Petite Sirah from Wolff Vineyards in Edna Valley ($35) and a 2007 Petite Sirah from Golden Vineyards in Mendocino ($35). My favorites were the Solano County and the Mendocino wines. The first had red fruits and spice while the other was lip smacking, bright and peppery. \u003c/p>\n\u003cp>\u003cstrong>Cohen's Take on Natural Wine Making \u003c/strong>\u003cbr>\nThe first thing Cohen does when I sit down at a table is hand me a small bottle that reads, '\u003ca href=\"http://en.wikipedia.org/wiki/Fining\">Copper Sulfates\u003c/a>,' \"Poison,\" Cohen says. \"It is one of 200 additives often found in wine and one that I will not use.\" I see a big notebook on wine additives and know where this is going so I try to change the topic to wine tasting. Natural wine makers are very committed to their pure style of wine making but one thing about Cohen is, as obsessed as he is about some things, he is not dogmatic. \u003c/p>\n\u003cblockquote>\u003cp>\"While I am deeply committed to the overall methods of 'natural wine making,' as transparently shown by my short ingredient list on all of my back labels, the choice of yeast is not something that I agonize over. I don't believe there is truly much difference, in fact. All of my fermentations get started with native yeasts. Nothing added. I let them thrive as long as they can. If, and when, I need to step in and pitch in a small amount of commercial yeast, I will.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/02_shoeshine_labels_GP07P_back.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/02_shoeshine_labels_GP07P_back.jpg\" alt=\"Back label of Shoe Shine Wine\" title=\"Back label of Shoe Shine Wine\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-38200\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Shoe Shine Wine\u003c/strong>\u003cbr>\nCohen has named his wine, \u003ca href=\"http://shoeshinewine.com/\">Shoe Shine Wine\u003c/a>. He explains, \u003c/p>\n\u003cblockquote>\u003cp>\"Wine is a luxury good. Never in a million years did I imagine that I would be devoting myself towards making something that would be enjoyed mostly by the wealthy. Once I knew that my passion for wine was irrepressible, I tried to find a way to satisfy my equal need for social justice. I wanted to make the strongest possible statement that, more than most, the working poor need to be celebrated and supported. 'Shoe Shine Wine' is the embodiment of that statement.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/Shoeshine4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/Shoeshine4.jpg\" alt=\"Shoe Shine Wine, gay label\" title=\"Shoe Shine Wine, gay label\" width=\"500\" height=\"563\" class=\"alignnone size-full wp-image-38175\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>LGBT Labels\u003c/strong>\u003cbr>\nCohen is one of few folks in the industry that includes gay and lesbian themed labels. He stated, \"I wanted to represent all loving relationships.\" I got the feeling Cohen is not trying to cater to a gay clientele but is deeply committed to inclusion. And he doesn’t stop with his labels, his bottle tops are unique, too. Instead of metallic, cork coverings, he uses vintage fabric. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/Shoeshine3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/Shoeshine3.jpg\" alt=\"Shoe Shine Wine fabric bottle tops\" title=\"Shoe Shine Wine fabric bottle tops\" width=\"500\" height=\"331\" class=\"alignnone size-full wp-image-38178\">\u003c/a>\u003cbr>\n\u003cem>Photo: Eric Cohen\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Choosing Petite Sirah\u003c/strong>\u003cbr>\n“I am drawn to the underdog by nature,” says Cohen in describing why he has chosen to work with Petite Sirah. \u003c/p>\n\u003cblockquote>\u003cp>“It’s ageworthy. I love the idea someone can drink this 25 years down the road. It’s been mostly used as a blending grape but I want to help bring it back as a stand alone varietal.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>For those who are starting to scratch their heads over the spelling of Sirah just a quick note to say Petite Sirah and Syrah are two different grapes that both make big red wines and are both Rhone varietals. Petite Sirah has a long history in California, is typically blended with Zinfandel and its tannins may be more intense than Syrah. I found Cohen's wines much more drinkable then many Syrahs I have tried. But don't let me tell you, try them for yourself. You can find Cohen's wine at \u003ca href=\"http://biritemarket.com/\">Bi-Rite\u003c/a> in San Francisco or online at \u003ca href=\"http://shoeshinewine.com/order-now/\">Shoe Shine Wine\u003c/a>.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/Shoeshine2jpg.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/Shoeshine2jpg.jpg\" alt=\"Eric Cohen, Shoe Shine Wine\" title=\"Eric Cohen, Shoe Shine Wine\" width=\"416\" height=\"555\" class=\"alignnone size-full wp-image-38168\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Eric Cohen, Shoe Shine Wine.\u003c/strong> Photo: Michael Straus\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://shoeshinewine.com/\">Eric Cohen's vineyard designated Petite Sirah\u003c/a> has soul -- lots of it. You can taste it in his 2007 Solano County vintage. I picked up a vibrancy and mustiness I associate with wines made with less chemical manipulation. It was clean and spicy. Whether it's about additives in wine or fighting for the working poor, Cohen's passions run deep and he doesn’t take the easy road. He has chosen to explore the possibilities of a grape that typically has been overshadowed by more popular varietals. Cohen sources from high quality, but lesser known, vineyards and he has infused his wine making, and his marketing, \u003ca href=\"http://shoeshinewine.com/about-us/\">with a quest for social justice\u003c/a>. \u003c/p>\n\u003cp>Ironically, Cohen worked briefly in the financial world of New York City where he was turned on to good wine. But he was turned off to what he calls, “corporate greed.” His thoughts of the experience were best summed up in an answer he gave to his then three year old son. The question was, \"Dad, what's money?\" To which Cohen replied, \"A bummer and a drag.\"\u003c/p>\n\u003cp>Cohen headed west to commune with like-minded individuals and chase his dream of wine making in a highly competitive arena. For four years, he volunteered working harvest at several wineries including \u003ca href=\"http://whiterockvineyards.com/\">White Rock\u003c/a> and \u003ca href=\"http://www.lunavineyards.com/\">Luna Vineyards in Napa\u003c/a>. Despite the high quality of his wines, which he makes in a shared facility in Napa, Cohen is still making cold calls to get into local restaurants and wine shops. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0219.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/IMG_0219.jpg\" alt=\"Tasting wines at Mission Beach Cafe\" title=\"Tasting wines at Mission Beach Cafe\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-38262\">\u003c/a>\u003cbr>\n\u003cem>Photo: Naomi Starkman\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So, you could care less about the political pedigree of who makes your wine? Well, you still might want to pay attention to Eric Cohen. I caught up with him at \u003ca href=\"http://www.missionbeachcafesf.com/\">Mission Beach Café\u003c/a> in San Francisco where I tasted three of his vintages: a 2007 Petite Sirah from Tenbrink Vineyard in Solano County ($25), a 2008 Petite Sirah from Wolff Vineyards in Edna Valley ($35) and a 2007 Petite Sirah from Golden Vineyards in Mendocino ($35). My favorites were the Solano County and the Mendocino wines. The first had red fruits and spice while the other was lip smacking, bright and peppery. \u003c/p>\n\u003cp>\u003cstrong>Cohen's Take on Natural Wine Making \u003c/strong>\u003cbr>\nThe first thing Cohen does when I sit down at a table is hand me a small bottle that reads, '\u003ca href=\"http://en.wikipedia.org/wiki/Fining\">Copper Sulfates\u003c/a>,' \"Poison,\" Cohen says. \"It is one of 200 additives often found in wine and one that I will not use.\" I see a big notebook on wine additives and know where this is going so I try to change the topic to wine tasting. Natural wine makers are very committed to their pure style of wine making but one thing about Cohen is, as obsessed as he is about some things, he is not dogmatic. \u003c/p>\n\u003cblockquote>\u003cp>\"While I am deeply committed to the overall methods of 'natural wine making,' as transparently shown by my short ingredient list on all of my back labels, the choice of yeast is not something that I agonize over. I don't believe there is truly much difference, in fact. All of my fermentations get started with native yeasts. Nothing added. I let them thrive as long as they can. If, and when, I need to step in and pitch in a small amount of commercial yeast, I will.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/02_shoeshine_labels_GP07P_back.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/02_shoeshine_labels_GP07P_back.jpg\" alt=\"Back label of Shoe Shine Wine\" title=\"Back label of Shoe Shine Wine\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-38200\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Shoe Shine Wine\u003c/strong>\u003cbr>\nCohen has named his wine, \u003ca href=\"http://shoeshinewine.com/\">Shoe Shine Wine\u003c/a>. He explains, \u003c/p>\n\u003cblockquote>\u003cp>\"Wine is a luxury good. Never in a million years did I imagine that I would be devoting myself towards making something that would be enjoyed mostly by the wealthy. Once I knew that my passion for wine was irrepressible, I tried to find a way to satisfy my equal need for social justice. I wanted to make the strongest possible statement that, more than most, the working poor need to be celebrated and supported. 'Shoe Shine Wine' is the embodiment of that statement.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/Shoeshine4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/Shoeshine4.jpg\" alt=\"Shoe Shine Wine, gay label\" title=\"Shoe Shine Wine, gay label\" width=\"500\" height=\"563\" class=\"alignnone size-full wp-image-38175\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>LGBT Labels\u003c/strong>\u003cbr>\nCohen is one of few folks in the industry that includes gay and lesbian themed labels. He stated, \"I wanted to represent all loving relationships.\" I got the feeling Cohen is not trying to cater to a gay clientele but is deeply committed to inclusion. And he doesn’t stop with his labels, his bottle tops are unique, too. Instead of metallic, cork coverings, he uses vintage fabric. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/Shoeshine3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/Shoeshine3.jpg\" alt=\"Shoe Shine Wine fabric bottle tops\" title=\"Shoe Shine Wine fabric bottle tops\" width=\"500\" height=\"331\" class=\"alignnone size-full wp-image-38178\">\u003c/a>\u003cbr>\n\u003cem>Photo: Eric Cohen\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Choosing Petite Sirah\u003c/strong>\u003cbr>\n“I am drawn to the underdog by nature,” says Cohen in describing why he has chosen to work with Petite Sirah. \u003c/p>\n\u003cblockquote>\u003cp>“It’s ageworthy. I love the idea someone can drink this 25 years down the road. It’s been mostly used as a blending grape but I want to help bring it back as a stand alone varietal.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>For those who are starting to scratch their heads over the spelling of Sirah just a quick note to say Petite Sirah and Syrah are two different grapes that both make big red wines and are both Rhone varietals. Petite Sirah has a long history in California, is typically blended with Zinfandel and its tannins may be more intense than Syrah. I found Cohen's wines much more drinkable then many Syrahs I have tried. But don't let me tell you, try them for yourself. You can find Cohen's wine at \u003ca href=\"http://biritemarket.com/\">Bi-Rite\u003c/a> in San Francisco or online at \u003ca href=\"http://shoeshinewine.com/order-now/\">Shoe Shine Wine\u003c/a>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Befuddlement and Delight at The Ice Cream Bar ",
"title": "Befuddlement and Delight at The Ice Cream Bar ",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/ext.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/ext.jpg\" alt=\"The ice cream bar\" title=\"The ice cream bar\" width=\"500\" height=\"669\" class=\"alignnone size-full wp-image-38099\">\u003c/a>\u003cbr>\nLactard, anyone? After dinner Phosphate? These are some of the questions we were met with upon strolling into Cole Valley's new soda fountain and ice cream shop, \u003ca href=\"http://theicecreambarsf.com/\">The Ice Cream Bar\u003c/a> on Friday night. Now I'm an ice cream gal through and through, so I've been waiting for the day when Ice Cream Bar would finally open. The time has come and I can assure you that what you'll experience once you step inside will be quite new to you. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/ice.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/ice.jpg\" alt=\"ice cream scooping\" title=\"ice cream scooping\" width=\"540\" height=\"272\" class=\"alignnone size-full wp-image-38103\">\u003c/a>\u003cbr>\n\u003cem>Bustling, scooping, and smiling are the employees at The Ice Cream Bar\u003c/em>\u003c/p>\n\u003cp>When you walk in the doors, things actually look quite familiar: there's an ice cream menu, folks sampling their favorite flavors, and talk of sundaes and housemade cones. Another high-end ice cream shop? Not so fast. The best way to think of Ice Cream Bar is almost like two different shops. There is the ice cream half of the shop which is just that: wonderfully rich homemade ice creams served on their own, blended into thick milkshakes, or layered into classic sundaes. So let's start there, as you probably will begin there when you visit for the first time. The young gentlemen helping us with our samplings mentioned that the pistachio, butterscotch, and honey buttermilk ice creams have been the most popular so far. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/bsplit.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/bsplit.jpg\" alt=\"banana split\" title=\"banana split\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-38101\">\u003c/a>\u003cbr>\n\u003cem>The truly wonderful banana split\u003c/em>\u003c/p>\n\u003cp>But we decided to go all out with the House Banana Split: a classic sundae made with three different kinds of ice cream and topped with a caramelized banana, housemade sour cherry sauce, almonds, and whipped cream. They spend time with this sundae, caramelizing the banana in front of you with a sprinkling of sugar and a blow torch. \"You can kind of crack the top just like creme brulee,\" we were told. And the sour cherry sauce is reason enough to order the banana split. It's tart, colorful, and refreshing -- a nice change from the creepy maraschino cherries that adorn many a dish of ice cream. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/help.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/help.jpg\" alt=\"the ice cream bar\" title=\"the ice cream bar\" width=\"500\" height=\"296\" class=\"alignnone size-full wp-image-38100\">\u003c/a>\u003cbr>\n\u003cem>Getting the lowdown at The Ice Cream Bar\u003c/em>\u003c/p>\n\u003cp>After our sundae, we wandered towards the back of the shop to the ice cream fountain. Here is where the magic really happens thanks to owner Juliet Pries' concept and Russell Davis' Soda Program. Davis, of \u003ca href=\"http://www.rickhousesf.com/\">Rickhouse\u003c/a>, calls himself a \"Beverage consultant, mixologist, and troubadour,\" and has created a soda fountain menu consisting of old-fashioned fountain drinks like fruit-based crushes, panaceas (healing tonics), egg creams, and build-your-own sodas using housemade extracts and tinctures. There are 13 syrups (including agave and chicory coffee), 24 house-made extracts (including birch, fennel seed, sassafras), and more than 75 tinctures all told and uncountable combinations for each. Enter the delight. \u003c/p>\n\u003cp>You'll scan the menu and see something familiar in a milkshakes or malts only to learn that even the milkshakes are a throw-back to the early 1900s when they weren't actually made with ice cream but, instead, a combination of egg, milk, ice and syrups. Nothing is expected or familiar at the soda fountain. You will ask lots of questions, you will sip something like nothing you've ever tasted, you will leave delighted with the experience, satisfied, and feeling like you'd just entered a whole new world. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/sodajerk.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/sodajerk.jpg\" alt=\"soda jerk at ice cream bar\" title=\"soda jerk at ice cream bar\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-38102\">\u003c/a>\u003cbr>\n\u003cem>Chris Simpson, bar manager, working his magic at the Soda Fountain\u003c/em>\u003c/p>\n\u003cp>On the back of the soda fountain menus, Russell Davis explains: \u003c/p>\n\u003cblockquote>\u003cp>\"Soda fountains date back to the 1800s and served to replicate the 'healing' properties of the effervescent natural mineral waters that boil out of the earth. They were more like pharmacies than just places to get soda, and the soda experts were just as much healers as they were beverage crafters. We are reviving the lost art of mixing these specialty drinks, along with their ingredients.\"\n\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/extracts.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/extracts.jpg\" alt=\"extracts\" title=\"extracts\" width=\"500\" height=\"460\" class=\"alignnone size-full wp-image-38104\">\u003c/a>\u003cbr>\n\u003cem>Extracts & Solutions: How the Magic Happens\u003c/em>\u003c/p>\n\u003cp>And reviving the lost art they are. Truly. At one point I saw Simpson glancing at a book with handwritten notes. Inquiring as to whether those are the recipes, he mentioned that they're his personal notes for concocting special off-menu drinks for customers who ask. We decided to go the more traditional route and opted for a root beer soda, asking him to make it with whatever extracts he thought would be really delicious. The result? A root beer soda with sassafras, wintergreen and peppermint extracts. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/root-beer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/root-beer.jpg\" alt=\"extracts and sodas\" title=\"Extracts and Sodas\" width=\"500\" height=\"297\" class=\"alignnone size-full wp-image-38105\">\u003c/a>\u003cbr>\n\u003cem>Extracts & Our Root Beer Soda\u003c/em>\u003c/p>\n\u003cp>It was strangely refreshing and boasted a marriage of flavors I would have never thought to join. For our second foray into soda-land, we chose the Breakfast Soda, a drink with muddled fresh oranges, powdered sugar, maple syrup, and thyme extract. It was mild, pleasant, and only slightly sweet--a good starter soda for those wanting to try something but unsure how to dive right in. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/candies.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/candies.jpg\" alt=\"candy sign\" title=\"candy sign\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-38107\">\u003c/a>\u003c/p>\n\u003cp>The employees at Ice Cream Bar will be quick to tell you that everything is housemade, from the cones to the syrups to the marshmallows and candies. Their future plans involve rolling out savory items focusing on classic comfort food. Hot dogs and grilled cheese sandwiches are rumored to be in the mix. The delight is understandable: kids and adults alike are enjoying cones, sundaes, floats, and egg creams in a sweet, vintage-styled ice cream shop. What's not to like? The befuddlement arises from the fact that soda fountains are such a thing of the past that many of us will have little context for understanding how they were much more of a pharmacy than a dessert spot. You could tell the soda jerk what ailed you and he would fix up something to help relieve your symptoms. To most of us this invites questioning, curiosity, and an entirely new landscape of discovery. Go see for yourself. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://theicecreambarsf.com/\">The Ice Cream Bar\u003c/a>\u003cbr>\n815 Cole Street @ Carl, San Francisco\u003cbr>\n(415) 742-4932\u003cbr>\nHours: 12pm-10pm Everyday\u003cbr>\nLike them on \u003ca href=\"http://www.facebook.com/pages/The-Ice-Cream-Bar-Soda-Fountain/209385012485736\">Facebook\u003c/a> or Follow on \u003ca href=\"https://twitter.com/#!/icecreambarsf\">Twitter\u003c/a>\u003c/p>\n\n",
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"excerpt": "For an old-fashioned ice cream soda in a bustling little Cole Valley space, Megan Gordon heads to The Ice Cream Bar to discover what all of the fuss is about. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/ext.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/ext.jpg\" alt=\"The ice cream bar\" title=\"The ice cream bar\" width=\"500\" height=\"669\" class=\"alignnone size-full wp-image-38099\">\u003c/a>\u003cbr>\nLactard, anyone? After dinner Phosphate? These are some of the questions we were met with upon strolling into Cole Valley's new soda fountain and ice cream shop, \u003ca href=\"http://theicecreambarsf.com/\">The Ice Cream Bar\u003c/a> on Friday night. Now I'm an ice cream gal through and through, so I've been waiting for the day when Ice Cream Bar would finally open. The time has come and I can assure you that what you'll experience once you step inside will be quite new to you. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/ice.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/ice.jpg\" alt=\"ice cream scooping\" title=\"ice cream scooping\" width=\"540\" height=\"272\" class=\"alignnone size-full wp-image-38103\">\u003c/a>\u003cbr>\n\u003cem>Bustling, scooping, and smiling are the employees at The Ice Cream Bar\u003c/em>\u003c/p>\n\u003cp>When you walk in the doors, things actually look quite familiar: there's an ice cream menu, folks sampling their favorite flavors, and talk of sundaes and housemade cones. Another high-end ice cream shop? Not so fast. The best way to think of Ice Cream Bar is almost like two different shops. There is the ice cream half of the shop which is just that: wonderfully rich homemade ice creams served on their own, blended into thick milkshakes, or layered into classic sundaes. So let's start there, as you probably will begin there when you visit for the first time. The young gentlemen helping us with our samplings mentioned that the pistachio, butterscotch, and honey buttermilk ice creams have been the most popular so far. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/bsplit.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/bsplit.jpg\" alt=\"banana split\" title=\"banana split\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-38101\">\u003c/a>\u003cbr>\n\u003cem>The truly wonderful banana split\u003c/em>\u003c/p>\n\u003cp>But we decided to go all out with the House Banana Split: a classic sundae made with three different kinds of ice cream and topped with a caramelized banana, housemade sour cherry sauce, almonds, and whipped cream. They spend time with this sundae, caramelizing the banana in front of you with a sprinkling of sugar and a blow torch. \"You can kind of crack the top just like creme brulee,\" we were told. And the sour cherry sauce is reason enough to order the banana split. It's tart, colorful, and refreshing -- a nice change from the creepy maraschino cherries that adorn many a dish of ice cream. \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/24/2012/01/help.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/help.jpg\" alt=\"the ice cream bar\" title=\"the ice cream bar\" width=\"500\" height=\"296\" class=\"alignnone size-full wp-image-38100\">\u003c/a>\u003cbr>\n\u003cem>Getting the lowdown at The Ice Cream Bar\u003c/em>\u003c/p>\n\u003cp>After our sundae, we wandered towards the back of the shop to the ice cream fountain. Here is where the magic really happens thanks to owner Juliet Pries' concept and Russell Davis' Soda Program. Davis, of \u003ca href=\"http://www.rickhousesf.com/\">Rickhouse\u003c/a>, calls himself a \"Beverage consultant, mixologist, and troubadour,\" and has created a soda fountain menu consisting of old-fashioned fountain drinks like fruit-based crushes, panaceas (healing tonics), egg creams, and build-your-own sodas using housemade extracts and tinctures. There are 13 syrups (including agave and chicory coffee), 24 house-made extracts (including birch, fennel seed, sassafras), and more than 75 tinctures all told and uncountable combinations for each. Enter the delight. \u003c/p>\n\u003cp>You'll scan the menu and see something familiar in a milkshakes or malts only to learn that even the milkshakes are a throw-back to the early 1900s when they weren't actually made with ice cream but, instead, a combination of egg, milk, ice and syrups. Nothing is expected or familiar at the soda fountain. You will ask lots of questions, you will sip something like nothing you've ever tasted, you will leave delighted with the experience, satisfied, and feeling like you'd just entered a whole new world. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/sodajerk.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/sodajerk.jpg\" alt=\"soda jerk at ice cream bar\" title=\"soda jerk at ice cream bar\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-38102\">\u003c/a>\u003cbr>\n\u003cem>Chris Simpson, bar manager, working his magic at the Soda Fountain\u003c/em>\u003c/p>\n\u003cp>On the back of the soda fountain menus, Russell Davis explains: \u003c/p>\n\u003cblockquote>\u003cp>\"Soda fountains date back to the 1800s and served to replicate the 'healing' properties of the effervescent natural mineral waters that boil out of the earth. They were more like pharmacies than just places to get soda, and the soda experts were just as much healers as they were beverage crafters. We are reviving the lost art of mixing these specialty drinks, along with their ingredients.\"\n\u003c/p>\u003c/blockquote>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/extracts.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/extracts.jpg\" alt=\"extracts\" title=\"extracts\" width=\"500\" height=\"460\" class=\"alignnone size-full wp-image-38104\">\u003c/a>\u003cbr>\n\u003cem>Extracts & Solutions: How the Magic Happens\u003c/em>\u003c/p>\n\u003cp>And reviving the lost art they are. Truly. At one point I saw Simpson glancing at a book with handwritten notes. Inquiring as to whether those are the recipes, he mentioned that they're his personal notes for concocting special off-menu drinks for customers who ask. We decided to go the more traditional route and opted for a root beer soda, asking him to make it with whatever extracts he thought would be really delicious. The result? A root beer soda with sassafras, wintergreen and peppermint extracts. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/root-beer.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/root-beer.jpg\" alt=\"extracts and sodas\" title=\"Extracts and Sodas\" width=\"500\" height=\"297\" class=\"alignnone size-full wp-image-38105\">\u003c/a>\u003cbr>\n\u003cem>Extracts & Our Root Beer Soda\u003c/em>\u003c/p>\n\u003cp>It was strangely refreshing and boasted a marriage of flavors I would have never thought to join. For our second foray into soda-land, we chose the Breakfast Soda, a drink with muddled fresh oranges, powdered sugar, maple syrup, and thyme extract. It was mild, pleasant, and only slightly sweet--a good starter soda for those wanting to try something but unsure how to dive right in. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/candies.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/candies.jpg\" alt=\"candy sign\" title=\"candy sign\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-38107\">\u003c/a>\u003c/p>\n\u003cp>The employees at Ice Cream Bar will be quick to tell you that everything is housemade, from the cones to the syrups to the marshmallows and candies. Their future plans involve rolling out savory items focusing on classic comfort food. Hot dogs and grilled cheese sandwiches are rumored to be in the mix. The delight is understandable: kids and adults alike are enjoying cones, sundaes, floats, and egg creams in a sweet, vintage-styled ice cream shop. What's not to like? The befuddlement arises from the fact that soda fountains are such a thing of the past that many of us will have little context for understanding how they were much more of a pharmacy than a dessert spot. You could tell the soda jerk what ailed you and he would fix up something to help relieve your symptoms. To most of us this invites questioning, curiosity, and an entirely new landscape of discovery. Go see for yourself. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://theicecreambarsf.com/\">The Ice Cream Bar\u003c/a>\u003cbr>\n815 Cole Street @ Carl, San Francisco\u003cbr>\n(415) 742-4932\u003cbr>\nHours: 12pm-10pm Everyday\u003cbr>\nLike them on \u003ca href=\"http://www.facebook.com/pages/The-Ice-Cream-Bar-Soda-Fountain/209385012485736\">Facebook\u003c/a> or Follow on \u003ca href=\"https://twitter.com/#!/icecreambarsf\">Twitter\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Plow: The Best Eggs in San Francisco",
"title": "Plow: The Best Eggs in San Francisco",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/plow.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/plow.jpg\" alt=\"plow\" title=\"plow\" width=\"500\" height=\"296\" class=\"alignnone size-full wp-image-37896\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.eatatplow.com/\">Plow\u003c/a> is not new. But there are some spots in the city that warrant constant discussion well after opening day; Plow is one such place. In April 2010, Joel Bleskacek and Maxine Siu, ex-\u003ca href=\"http://www.oliveto.com/\">Oliveto\u003c/a> folks, decided to take the plunge and open a small restaurant in their Potrero Hill neighborhood. It is a warm, bustling spot at the base of the hill with a handsome bar, a number of cozy tables and tons of natural light. The wait can be long on a Saturday or Sunday but the staff is upbeat and attentive and they do an amazing job of making everyone feel at home.\u003c/p>\n\u003cp>I visited Plow on a recent Saturday with a few friends. We dutifully put our names on the list, were told the wait would be an hour-and-a-half, and took a seat on one of the outdoor benches to catch up. When it seemed liked we were just at the hunger-breaking-point, our names were called and we headed inside to claim a table. The food at Plow is decidedly simple; most of the ingredients are sourced from local farms and it's the kind of menu that you curse at first because it makes deciding on just one dish incredibly difficult. From the French toast with poached pears and mascarpone to the lemon ricotta pancakes or cider-brined pork chop -- it's a very tough call. I say start with some \u003ca href=\"http://www.equatorcoffees.com/\">Equator\u003c/a> coffee and then leave the French toast and pancakes for one of Plow's remarkable egg dishes. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/softscramble.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/softscramble.jpg\" alt=\"Soft Scrambled Eggs and Crispy Potatoes\" title=\"Soft Scrambled Eggs and Crispy Potatoes\" width=\"500\" height=\"405\" class=\"alignnone size-full wp-image-37897\">\u003c/a>\u003cbr>\n\u003cem>Soft Scrambled Eggs and Crispy Potatoes\u003c/em>\u003c/p>\n\u003cp>Plow does eggs well. Really, really well. And after reading Ruth Reichl's piece in Gilt Taste on \u003ca href=\"http://www.gilttaste.com/stories/4078-how-to-make-better-scrambled-eggs\">How to Make Better Scrambled Eggs\u003c/a>, eggs have been on my mind lately. While I was truthfully shocked at the amount of butter Ruth Reichl describes (1 stick of butter/4 eggs), I have a hunch Plow's eggs follow suit. They are light and fluffy, the kind of scrambled eggs you know you just can't replicate at home. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/frittata.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/frittata.jpg\" alt=\"Savory Bread Pudding with Kale and Leeks\" title=\"Savory Bread Pudding with Kale and Leeks\" width=\"500\" height=\"371\" class=\"alignnone size-full wp-image-37898\">\u003c/a>\u003cbr>\n\u003cem>Savory Bread Pudding with Kale and Leeks\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The savory bread pudding has a little warning that it's only available \"until it's gone.\" You know what that means: get there early to snag a piece because they do often sell out. And I can see why. Packed with kale and leeks and a touch of Gruyere, it's hearty but not in a cumbersome, soporific way. Instead, it's actually quite light and really celebrates the vegetables and cheese while avoiding a common mistake of adding too much salt or over-baking. We opted for crispy potatoes instead of the side salad that it's usually served with. Pleasantly salty and, true to their name, crispy as heck these are some of the best breakfast potatoes I've had in quite some time. There's nothing worse than waiting well over an hour in the San Francisco winter wind for a plate of soggy potatoes. That won't be the case here. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/benedict.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/benedict.jpg\" alt=\"Eggs Benedict with Spinach and Mushrooms\" title=\"Eggs Benedict with Spinach and Mushrooms\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-37899\">\u003c/a>\u003cbr>\n\u003cem>Eggs Benedict with Spinach and Mushrooms\u003c/em>\u003c/p>\n\u003cp>And then we come to the ultimate in egg celebration: the Eggs Benedict with fennel pollen Hollandaise sauce. While the eggs are poached perfectly here, I did find the English Muffin to be a little spongy for my taste. But everything is thoughtfully done at Plow, from the finely chopped chives sprinkled on top of the eggs to the variety of mushrooms or the attentive coffee refills and warm service. And have I mentioned those crispy potatoes? \u003c/p>\n\u003cp>So in short, there are a lot of spots to get brunch in the city. There are the classics, like \u003ca href=\"http://www.frenchsoulfood.com/\">Brenda's\u003c/a>, \u003ca href=\"http://www.foreigncinema.com/\">Foreign Cinema\u003c/a> and \u003ca href=\"http://www.absinthe.com/\">Absinthe\u003c/a>. And then quieter show-stoppers like \u003ca href=\"http://www.15romolo.com/\">15 Romolo\u003c/a> or Southern favorite \u003ca href=\"http://www.farmerbrownsf.com/\">Farmer Brown\u003c/a>. But trust me when I tell you: if you're looking for some very special eggs in a very special atmosphere, Plow is where it's at. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.eatatplow.com/\">Plow\u003c/a>\u003cbr>\n1299 18th street\u003cbr>\n(between Mississippi St & Texas St)\u003cbr>\nSan Francisco, CA 94107\u003cbr>\n(415) 821-7569\u003cbr>\nHours: Tues-Fri 7am - 2pm; Sat-Sun 8am - 2pm\u003c/p>\n\n",
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"excerpt": "Megan Gordon discusses her favorite spot to get eggs in San Francisco. Whether scrambled, atop a benedict, or folded into a savory bread pudding: Plow is where it's at. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/plow.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/plow.jpg\" alt=\"plow\" title=\"plow\" width=\"500\" height=\"296\" class=\"alignnone size-full wp-image-37896\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.eatatplow.com/\">Plow\u003c/a> is not new. But there are some spots in the city that warrant constant discussion well after opening day; Plow is one such place. In April 2010, Joel Bleskacek and Maxine Siu, ex-\u003ca href=\"http://www.oliveto.com/\">Oliveto\u003c/a> folks, decided to take the plunge and open a small restaurant in their Potrero Hill neighborhood. It is a warm, bustling spot at the base of the hill with a handsome bar, a number of cozy tables and tons of natural light. The wait can be long on a Saturday or Sunday but the staff is upbeat and attentive and they do an amazing job of making everyone feel at home.\u003c/p>\n\u003cp>I visited Plow on a recent Saturday with a few friends. We dutifully put our names on the list, were told the wait would be an hour-and-a-half, and took a seat on one of the outdoor benches to catch up. When it seemed liked we were just at the hunger-breaking-point, our names were called and we headed inside to claim a table. The food at Plow is decidedly simple; most of the ingredients are sourced from local farms and it's the kind of menu that you curse at first because it makes deciding on just one dish incredibly difficult. From the French toast with poached pears and mascarpone to the lemon ricotta pancakes or cider-brined pork chop -- it's a very tough call. I say start with some \u003ca href=\"http://www.equatorcoffees.com/\">Equator\u003c/a> coffee and then leave the French toast and pancakes for one of Plow's remarkable egg dishes. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/softscramble.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/softscramble.jpg\" alt=\"Soft Scrambled Eggs and Crispy Potatoes\" title=\"Soft Scrambled Eggs and Crispy Potatoes\" width=\"500\" height=\"405\" class=\"alignnone size-full wp-image-37897\">\u003c/a>\u003cbr>\n\u003cem>Soft Scrambled Eggs and Crispy Potatoes\u003c/em>\u003c/p>\n\u003cp>Plow does eggs well. Really, really well. And after reading Ruth Reichl's piece in Gilt Taste on \u003ca href=\"http://www.gilttaste.com/stories/4078-how-to-make-better-scrambled-eggs\">How to Make Better Scrambled Eggs\u003c/a>, eggs have been on my mind lately. While I was truthfully shocked at the amount of butter Ruth Reichl describes (1 stick of butter/4 eggs), I have a hunch Plow's eggs follow suit. They are light and fluffy, the kind of scrambled eggs you know you just can't replicate at home. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/frittata.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/frittata.jpg\" alt=\"Savory Bread Pudding with Kale and Leeks\" title=\"Savory Bread Pudding with Kale and Leeks\" width=\"500\" height=\"371\" class=\"alignnone size-full wp-image-37898\">\u003c/a>\u003cbr>\n\u003cem>Savory Bread Pudding with Kale and Leeks\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The savory bread pudding has a little warning that it's only available \"until it's gone.\" You know what that means: get there early to snag a piece because they do often sell out. And I can see why. Packed with kale and leeks and a touch of Gruyere, it's hearty but not in a cumbersome, soporific way. Instead, it's actually quite light and really celebrates the vegetables and cheese while avoiding a common mistake of adding too much salt or over-baking. We opted for crispy potatoes instead of the side salad that it's usually served with. Pleasantly salty and, true to their name, crispy as heck these are some of the best breakfast potatoes I've had in quite some time. There's nothing worse than waiting well over an hour in the San Francisco winter wind for a plate of soggy potatoes. That won't be the case here. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/benedict.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/benedict.jpg\" alt=\"Eggs Benedict with Spinach and Mushrooms\" title=\"Eggs Benedict with Spinach and Mushrooms\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-37899\">\u003c/a>\u003cbr>\n\u003cem>Eggs Benedict with Spinach and Mushrooms\u003c/em>\u003c/p>\n\u003cp>And then we come to the ultimate in egg celebration: the Eggs Benedict with fennel pollen Hollandaise sauce. While the eggs are poached perfectly here, I did find the English Muffin to be a little spongy for my taste. But everything is thoughtfully done at Plow, from the finely chopped chives sprinkled on top of the eggs to the variety of mushrooms or the attentive coffee refills and warm service. And have I mentioned those crispy potatoes? \u003c/p>\n\u003cp>So in short, there are a lot of spots to get brunch in the city. There are the classics, like \u003ca href=\"http://www.frenchsoulfood.com/\">Brenda's\u003c/a>, \u003ca href=\"http://www.foreigncinema.com/\">Foreign Cinema\u003c/a> and \u003ca href=\"http://www.absinthe.com/\">Absinthe\u003c/a>. And then quieter show-stoppers like \u003ca href=\"http://www.15romolo.com/\">15 Romolo\u003c/a> or Southern favorite \u003ca href=\"http://www.farmerbrownsf.com/\">Farmer Brown\u003c/a>. But trust me when I tell you: if you're looking for some very special eggs in a very special atmosphere, Plow is where it's at. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.eatatplow.com/\">Plow\u003c/a>\u003cbr>\n1299 18th street\u003cbr>\n(between Mississippi St & Texas St)\u003cbr>\nSan Francisco, CA 94107\u003cbr>\n(415) 821-7569\u003cbr>\nHours: Tues-Fri 7am - 2pm; Sat-Sun 8am - 2pm\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Sizzling Wok and Lucky Foods Welcome the Chinese New Year of the Dragon",
"title": "Sizzling Wok and Lucky Foods Welcome the Chinese New Year of the Dragon",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/dragons.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/dragons.jpg\" alt=\"dragons\" title=\"dragons\" width=\"560\" height=\"513\" class=\"alignnone size-full wp-image-37942\">\u003c/a>\u003c/p>\n\u003cp>The Year of the Dragon roars into town today, with \u003ca href=\"http://www.sanfranciscochinatown.com/events/index.html\">two weeks of celebrations\u003c/a> capped by the famous Chinatown Parade on February 11. Saturday, I attended a New Year’s themed buffet lunch and wok cooking demonstration by acclaimed cookbook author and San Francisco native, \u003ca href=\"http://www.graceyoung.com/\">Grace Young\u003c/a>, in \u003ca href=\"http://www.yelp.com/biz/louies-california-chinese-cuisine-san-francisco\">Louie’s restaurant\u003c/a>, a Chinatown institution.\u003c/p>\n\u003cp>Young —wearing a lucky red-colored top, as are many other attendees— greets her audience by reminding us that New Year’s is “the most important holiday in the Chinese calendar. It’s about renewal, rebirth and family togetherness.” Of all the animals in the \u003ca href=\"http://www.bellaonline.com/articles/art174837.asp\">Chinese horoscope\u003c/a>, the mythical dragon is thought to embody power and success. Those born under its the sign are believed to be exceptionally intelligent, creative, charismatic, fearless, lucky, generous, confident, innovative, passionate but unpredictable. No wonder millions of Chinese people are waiting to get married, start businesses and have babies this year.\u003c/p>\n\u003cfigure id=\"attachment_37949\" class=\"wp-caption alignnone\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/grace-young.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/grace-young.jpg\" alt=\"grace young\" title=\"grace young\" width=\"300\" height=\"457\" class=\"size-full wp-image-37949\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Grace Young. Photo courtesy of Steven Mark Neeham\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>The powerful dragon is a good symbol for Grace Young, a determined woman on a mission. Her goal: to rejuvenate authentic Chinese home cooking by keeping the wok tradition alive. “For 2000 years, the wok has been the iron thread that has bound Chinese culinary culture.” she says. “Now is the first time in his history that it’s at risk of being lost.” Non-stick woks are destroying Chinese home cooking,” declares Young passionately. “The food doesn’t taste right, because you can’t get it to sear and caramelize properly. It ends up braised and soggy. Non-stick cookware is not meant for the high heat necessary for stir-fries.” She prefers a flat-bottom, 14-inch carbon steel wok, with a long wooden handle, which can be seasoned to a warm burnished gold, like the one she is using today to make spicy long beans with sausage and mushrooms, a dish her mother taught her.\u003c/p>\n\u003cp>Besides coming to celebrate the new year with her family in San Francisco, Young is on a tour to promote and sign copies of her latest book, \u003ca href=\"http://www.graceyoung.com/cookbooks/cookbook-3/\">Stir-Frying to the Sky’s Edge\u003c/a>, winner of the James Beard International Cookbook Award, which has taken her to Chinese diaspora communities around the world and steeled her resolve to share the secrets of the wok with as many home cooks as possible.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/grace-in-action.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/grace-in-action.jpg\" alt=\"grace in action\" title=\"grace in action\" width=\"560\" height=\"581\" class=\"alignnone size-full wp-image-37948\">\u003c/a>\u003cbr>\nYoung demonstrates how to judge when the preheated wok is hot enough (as soon as a drop of water evaporates on contact) then swirls in the oil and quickly adds her vegetables. One tip she imparts is to listen to your food cook, “That sizzle is the wok talking to you. If you don’t hear it, it’s not hot enough.” Her green beans turn out crunchy with a delicate, smoky wok flavor, which Young says sets it apart from stir-fries made in a skillet or non-stick cookware.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/long-beans-collage-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/long-beans-collage-2.jpg\" alt=\"long beans\" title=\"long beans\" width=\"560\" height=\"333\" class=\"alignnone size-full wp-image-37950\">\u003c/a>\u003c/p>\n\u003cp>Meanwhile, upstairs, a Chinese calligrapher inks lucky characters on red paper, and the guests line up to fill their plates with lucky foods. Wilma Pang, one of the organizers of today’s event, under the auspices of \u003ca href=\"http://wn.com/A_Better_Chinatown_Tomorrow\">A Better Chinatown Tomorrow\u003c/a>, explains the symbolism of the foods arranged on the buffet table.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/Calligraphy-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/Calligraphy-collage.jpg\" alt=\"Calligraphy and dumplings\" title=\"Calligraphy and dumplings\" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-37947\">\u003c/a>\u003cbr>\nMany dishes are considered lucky because their Chinese names are homonyms for auspicious goals; others insure a good year because of their shapes or colors.\u003c/p>\n\u003cp>“The word for celery (choi) is a homonym for hard work,” Pang explains, and it portends the monetary result of all that effort. Green onions stand for intelligence; the turnip cake signifies that things will keep getting better. The apple means smooth sailing ahead and the tangerine is considered lucky because its orange color connects to gold. Its leaves represent growth and prosperity. \u003c/p>\n\u003cp>Although, many Chinese New Years foods vary by family and village, the one universal dish is crescent shaped \u003ca href=\"http://en.wikipedia.org/wiki/Jiaozi\">dumplings\u003c/a>. Traditionally, dumplings are made on New Years Eve by all the members of the family, working together. Their shape represents gold ingots and so symbolizes good fortune for the upcoming year. “The more you make, it’s like putting money in the bank,” says Pang. “And often, we hide a coin in one dumpling for a lucky diner to find.” \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/chicken-close-up.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/chicken-close-up.jpg\" alt=\"whole chicken\" title=\" whole chicken \" width=\"560\" height=\"453\" class=\"alignnone size-full wp-image-37946\">\u003c/a>\u003c/p>\n\u003cp>Pang points out the chicken with its head and feet still attached. “Very important to cook an entire chicken, for family togetherness.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/cookies.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/cookies.jpg\" alt=\"cookies\" title=\"cookies\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37945\">\u003c/a>\u003cbr>\n“See these cookies that open up with a smiling face, they represent happiness,” says Pang.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/arrowroot-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/arrowroot-collage.jpg\" alt=\"arrowroot\" title=\"arrowroot \" width=\"560\" height=\"282\" class=\"alignnone size-full wp-image-37944\">\u003c/a>\u003c/p>\n\u003cp>During the meal, there is one dish that has even the Chinese diners stumped. What are those roundish starchy vegetables? “Arrowroot,” Pang answers and holds up a fresh one, slyly smiling as she explains, “See this shape, with the little part that sticks out – that’s for having boy babies.”\u003c/p>\n\u003cp>After lunch, I have a chance to chat with Grace Young and ask her a few questions.\u003c/p>\n\u003cp>She grew up eating the traditional Cantonese foods her parents prepared. But at age 12, discovered Julia Child on TV and became fascinated with French cooking, and its entirely different culinary vocabulary. After apprenticing with French chef Josephine Araldo in San Francisco, Young moved to New York in 1979, and worked writing and testing recipes for General Foods. Then she ran the test kitchen at Time Life Books for 18 years, and produced more than 40 cookbooks that spanned the globe.\u003c/p>\n\u003cp>A chance comment from a cousin ignited the spark of Young’s passion to explore her own family’s culinary culture. Her cousin said, ”When it comes to Chinese cooking, I don’t even try because you can’t beat the Chinese take-out in San Francisco.” Young feared that if most second generation Chinese shared her cousin’s indifference towards learning to make the food of their ancestors, a wealth of authentic recipes and foodways might disappear. \u003c/p>\n\u003cp>For three years, she made numerous visits to San Francisco to learn her parents’ and family’s recipes. This led to her parents sharing stories about customs and traditions associated with the food, as well as tales from their lives in China that she had never heard before. Young’s first book, \u003ca href=\"http://www.graceyoung.com/cookbooks/cookbook-1/\">The Wisdom of the Chinese Kitchen\u003c/a>, was published in 1999 and won the IACP Best International Cookbook. Young is proudest of this book because she feels it preserves traditional Chinese home cooking. \u003c/p>\n\u003cp>\u003cstrong>Is the dish you made today special for Chinese New Year's?\u003c/strong>\u003cbr>\nNot specifically, but it has mushrooms which grow quickly and so symbolize prosperity. I made this dish today because it’s one of my mother’s favorites. Now that she’s getting older and doesn’t cook, I’m so grateful I have recorded her recipes in my book. When I go back and reread them, it’s as if I can hear her still talking to me through the recipes. For all these years, she always made the New Year’s Eve meal and now in the last few years I am able, through my book, to make it for her. It’s ironic because I always thought that I was writing for the next generation. And in a million years I never dreamed I would give this back to my mother. When I make her a special New Year’s dish, like turnip cake, her face lights up, because food is memory.\u003c/p>\n\u003cp>\u003cstrong>Is there a certain dish you always have for New Year's eve dinner?\u003c/strong>\u003cbr>\nFish is the standard dish at the end of the meal. The word for fish “yu” means wish and signifies abundance. It is essential to serve the complete fish, with the head and tail attached to ensure a good beginning and end to the year. Traditionally purchased live from a tank where one can pick out a strong swimmer, the poached fish with scallions and ginger is served as the last course of the New Year’s Eve feast, but not completely consumed. The leftovers are eaten the next day, so that its abundance will spill over into the New Year. Lobster, as the king of the ocean, represents the energy of the dragon. But any seafood is auspicious. Shrimp, whose name ha sounds like laughter, represents happiness; the shells of clams and scallops resemble old Chinese coins and therefore portend prosperity. Also, the clam shells open as you stir fry them, signifying a new beginning.\u003c/p>\n\u003cp>\u003cstrong>What's the difference between the Chinatowns in San Francisco and New York?\u003c/strong>\u003cbr>\nFor me, San Francisco Chinatown has such sweet memories. My father was a liquor salesman and so the owners of every restaurant and shop knew him and gave us a special welcome. Plus, the produce in California is so much more abundant and pristine in quality, especially the Asian vegetables. I love the hustle bustle and energy of shopping on Stockton Street. When a grocer brings out a new box of baby bok choy or snow pea shoots and rips it open, all of a sudden everyone lunges towards it with frenzied excitement and all these hands try to grab the freshest greens.\u003c/p>\n\u003cp>As we finish our interview, I accompany Grace on a short walk to \u003ca href=\"http://www.wokshop.com/\">The Wok Shop\u003c/a>, a bustling little warren, filled chock-a-block with woks, gadgets and cooking accessories, whose owner Tane Chan graciously provided the seasoned wok for today’s cooking demonstration. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/wok-shop.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/wok-shop.jpg\" alt=\"wok shop\" title=\"wok shop\" width=\"560\" height=\"553\" class=\"alignnone size-full wp-image-37943\">\u003c/a>\u003cbr>\n“This is the best wok store in the whole country,” says Grace as she leads me right to the tower of carbonized steel flat bottom woks (only $24.95). And I gladly buy one. No use resisting the power of the dragon.\u003c/p>\n\n",
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"excerpt": "At an event to mark The Year of the Dragon, Grace Young, prize winning cookbook author and wok missionary, explains why 2000 years of cooking in a real wok is the soul of Chinese cuisine. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/dragons.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/dragons.jpg\" alt=\"dragons\" title=\"dragons\" width=\"560\" height=\"513\" class=\"alignnone size-full wp-image-37942\">\u003c/a>\u003c/p>\n\u003cp>The Year of the Dragon roars into town today, with \u003ca href=\"http://www.sanfranciscochinatown.com/events/index.html\">two weeks of celebrations\u003c/a> capped by the famous Chinatown Parade on February 11. Saturday, I attended a New Year’s themed buffet lunch and wok cooking demonstration by acclaimed cookbook author and San Francisco native, \u003ca href=\"http://www.graceyoung.com/\">Grace Young\u003c/a>, in \u003ca href=\"http://www.yelp.com/biz/louies-california-chinese-cuisine-san-francisco\">Louie’s restaurant\u003c/a>, a Chinatown institution.\u003c/p>\n\u003cp>Young —wearing a lucky red-colored top, as are many other attendees— greets her audience by reminding us that New Year’s is “the most important holiday in the Chinese calendar. It’s about renewal, rebirth and family togetherness.” Of all the animals in the \u003ca href=\"http://www.bellaonline.com/articles/art174837.asp\">Chinese horoscope\u003c/a>, the mythical dragon is thought to embody power and success. Those born under its the sign are believed to be exceptionally intelligent, creative, charismatic, fearless, lucky, generous, confident, innovative, passionate but unpredictable. No wonder millions of Chinese people are waiting to get married, start businesses and have babies this year.\u003c/p>\n\u003cfigure id=\"attachment_37949\" class=\"wp-caption alignnone\" style=\"max-width: 300px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/grace-young.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/grace-young.jpg\" alt=\"grace young\" title=\"grace young\" width=\"300\" height=\"457\" class=\"size-full wp-image-37949\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">\u003cem>Grace Young. Photo courtesy of Steven Mark Neeham\u003c/em>\u003c/figcaption>\u003c/figure>\n\u003cp>The powerful dragon is a good symbol for Grace Young, a determined woman on a mission. Her goal: to rejuvenate authentic Chinese home cooking by keeping the wok tradition alive. “For 2000 years, the wok has been the iron thread that has bound Chinese culinary culture.” she says. “Now is the first time in his history that it’s at risk of being lost.” Non-stick woks are destroying Chinese home cooking,” declares Young passionately. “The food doesn’t taste right, because you can’t get it to sear and caramelize properly. It ends up braised and soggy. Non-stick cookware is not meant for the high heat necessary for stir-fries.” She prefers a flat-bottom, 14-inch carbon steel wok, with a long wooden handle, which can be seasoned to a warm burnished gold, like the one she is using today to make spicy long beans with sausage and mushrooms, a dish her mother taught her.\u003c/p>\n\u003cp>Besides coming to celebrate the new year with her family in San Francisco, Young is on a tour to promote and sign copies of her latest book, \u003ca href=\"http://www.graceyoung.com/cookbooks/cookbook-3/\">Stir-Frying to the Sky’s Edge\u003c/a>, winner of the James Beard International Cookbook Award, which has taken her to Chinese diaspora communities around the world and steeled her resolve to share the secrets of the wok with as many home cooks as possible.\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/24/2012/01/grace-in-action.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/grace-in-action.jpg\" alt=\"grace in action\" title=\"grace in action\" width=\"560\" height=\"581\" class=\"alignnone size-full wp-image-37948\">\u003c/a>\u003cbr>\nYoung demonstrates how to judge when the preheated wok is hot enough (as soon as a drop of water evaporates on contact) then swirls in the oil and quickly adds her vegetables. One tip she imparts is to listen to your food cook, “That sizzle is the wok talking to you. If you don’t hear it, it’s not hot enough.” Her green beans turn out crunchy with a delicate, smoky wok flavor, which Young says sets it apart from stir-fries made in a skillet or non-stick cookware.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/long-beans-collage-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/long-beans-collage-2.jpg\" alt=\"long beans\" title=\"long beans\" width=\"560\" height=\"333\" class=\"alignnone size-full wp-image-37950\">\u003c/a>\u003c/p>\n\u003cp>Meanwhile, upstairs, a Chinese calligrapher inks lucky characters on red paper, and the guests line up to fill their plates with lucky foods. Wilma Pang, one of the organizers of today’s event, under the auspices of \u003ca href=\"http://wn.com/A_Better_Chinatown_Tomorrow\">A Better Chinatown Tomorrow\u003c/a>, explains the symbolism of the foods arranged on the buffet table.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/Calligraphy-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/Calligraphy-collage.jpg\" alt=\"Calligraphy and dumplings\" title=\"Calligraphy and dumplings\" width=\"560\" height=\"560\" class=\"alignnone size-full wp-image-37947\">\u003c/a>\u003cbr>\nMany dishes are considered lucky because their Chinese names are homonyms for auspicious goals; others insure a good year because of their shapes or colors.\u003c/p>\n\u003cp>“The word for celery (choi) is a homonym for hard work,” Pang explains, and it portends the monetary result of all that effort. Green onions stand for intelligence; the turnip cake signifies that things will keep getting better. The apple means smooth sailing ahead and the tangerine is considered lucky because its orange color connects to gold. Its leaves represent growth and prosperity. \u003c/p>\n\u003cp>Although, many Chinese New Years foods vary by family and village, the one universal dish is crescent shaped \u003ca href=\"http://en.wikipedia.org/wiki/Jiaozi\">dumplings\u003c/a>. Traditionally, dumplings are made on New Years Eve by all the members of the family, working together. Their shape represents gold ingots and so symbolizes good fortune for the upcoming year. “The more you make, it’s like putting money in the bank,” says Pang. “And often, we hide a coin in one dumpling for a lucky diner to find.” \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/chicken-close-up.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/chicken-close-up.jpg\" alt=\"whole chicken\" title=\" whole chicken \" width=\"560\" height=\"453\" class=\"alignnone size-full wp-image-37946\">\u003c/a>\u003c/p>\n\u003cp>Pang points out the chicken with its head and feet still attached. “Very important to cook an entire chicken, for family togetherness.”\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/cookies.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/cookies.jpg\" alt=\"cookies\" title=\"cookies\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37945\">\u003c/a>\u003cbr>\n“See these cookies that open up with a smiling face, they represent happiness,” says Pang.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/arrowroot-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/arrowroot-collage.jpg\" alt=\"arrowroot\" title=\"arrowroot \" width=\"560\" height=\"282\" class=\"alignnone size-full wp-image-37944\">\u003c/a>\u003c/p>\n\u003cp>During the meal, there is one dish that has even the Chinese diners stumped. What are those roundish starchy vegetables? “Arrowroot,” Pang answers and holds up a fresh one, slyly smiling as she explains, “See this shape, with the little part that sticks out – that’s for having boy babies.”\u003c/p>\n\u003cp>After lunch, I have a chance to chat with Grace Young and ask her a few questions.\u003c/p>\n\u003cp>She grew up eating the traditional Cantonese foods her parents prepared. But at age 12, discovered Julia Child on TV and became fascinated with French cooking, and its entirely different culinary vocabulary. After apprenticing with French chef Josephine Araldo in San Francisco, Young moved to New York in 1979, and worked writing and testing recipes for General Foods. Then she ran the test kitchen at Time Life Books for 18 years, and produced more than 40 cookbooks that spanned the globe.\u003c/p>\n\u003cp>A chance comment from a cousin ignited the spark of Young’s passion to explore her own family’s culinary culture. Her cousin said, ”When it comes to Chinese cooking, I don’t even try because you can’t beat the Chinese take-out in San Francisco.” Young feared that if most second generation Chinese shared her cousin’s indifference towards learning to make the food of their ancestors, a wealth of authentic recipes and foodways might disappear. \u003c/p>\n\u003cp>For three years, she made numerous visits to San Francisco to learn her parents’ and family’s recipes. This led to her parents sharing stories about customs and traditions associated with the food, as well as tales from their lives in China that she had never heard before. Young’s first book, \u003ca href=\"http://www.graceyoung.com/cookbooks/cookbook-1/\">The Wisdom of the Chinese Kitchen\u003c/a>, was published in 1999 and won the IACP Best International Cookbook. Young is proudest of this book because she feels it preserves traditional Chinese home cooking. \u003c/p>\n\u003cp>\u003cstrong>Is the dish you made today special for Chinese New Year's?\u003c/strong>\u003cbr>\nNot specifically, but it has mushrooms which grow quickly and so symbolize prosperity. I made this dish today because it’s one of my mother’s favorites. Now that she’s getting older and doesn’t cook, I’m so grateful I have recorded her recipes in my book. When I go back and reread them, it’s as if I can hear her still talking to me through the recipes. For all these years, she always made the New Year’s Eve meal and now in the last few years I am able, through my book, to make it for her. It’s ironic because I always thought that I was writing for the next generation. And in a million years I never dreamed I would give this back to my mother. When I make her a special New Year’s dish, like turnip cake, her face lights up, because food is memory.\u003c/p>\n\u003cp>\u003cstrong>Is there a certain dish you always have for New Year's eve dinner?\u003c/strong>\u003cbr>\nFish is the standard dish at the end of the meal. The word for fish “yu” means wish and signifies abundance. It is essential to serve the complete fish, with the head and tail attached to ensure a good beginning and end to the year. Traditionally purchased live from a tank where one can pick out a strong swimmer, the poached fish with scallions and ginger is served as the last course of the New Year’s Eve feast, but not completely consumed. The leftovers are eaten the next day, so that its abundance will spill over into the New Year. Lobster, as the king of the ocean, represents the energy of the dragon. But any seafood is auspicious. Shrimp, whose name ha sounds like laughter, represents happiness; the shells of clams and scallops resemble old Chinese coins and therefore portend prosperity. Also, the clam shells open as you stir fry them, signifying a new beginning.\u003c/p>\n\u003cp>\u003cstrong>What's the difference between the Chinatowns in San Francisco and New York?\u003c/strong>\u003cbr>\nFor me, San Francisco Chinatown has such sweet memories. My father was a liquor salesman and so the owners of every restaurant and shop knew him and gave us a special welcome. Plus, the produce in California is so much more abundant and pristine in quality, especially the Asian vegetables. I love the hustle bustle and energy of shopping on Stockton Street. When a grocer brings out a new box of baby bok choy or snow pea shoots and rips it open, all of a sudden everyone lunges towards it with frenzied excitement and all these hands try to grab the freshest greens.\u003c/p>\n\u003cp>As we finish our interview, I accompany Grace on a short walk to \u003ca href=\"http://www.wokshop.com/\">The Wok Shop\u003c/a>, a bustling little warren, filled chock-a-block with woks, gadgets and cooking accessories, whose owner Tane Chan graciously provided the seasoned wok for today’s cooking demonstration. \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/24/2012/01/wok-shop.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/wok-shop.jpg\" alt=\"wok shop\" title=\"wok shop\" width=\"560\" height=\"553\" class=\"alignnone size-full wp-image-37943\">\u003c/a>\u003cbr>\n“This is the best wok store in the whole country,” says Grace as she leads me right to the tower of carbonized steel flat bottom woks (only $24.95). And I gladly buy one. No use resisting the power of the dragon.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Kitchen Playoffs: San Francisco 49ers vs New York Giants",
"title": "Kitchen Playoffs: San Francisco 49ers vs New York Giants",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/sf-nyc-football-avocado.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/sf-nyc-football-avocado.jpg\" alt=\"SF 49ers versus NY Giants - avocado advantage\" title=\"SF 49ers versus NY Giants - avocado advantage\" width=\"513\" height=\"213\" class=\"alignnone size-full wp-image-37920\">\u003c/a>\u003c/p>\n\u003cp>Loyalties, divided! I'm a second-generation Jersey girl and the daughter of a dedicated \u003ca href=\"http://www.giants.com/\">New York Giants\u003c/a> fan. Mostly when I think of my dad, I see him in a chair in the den, comfortably plowing through the Star-Ledger and the New York Times, section by section, smelling of Old Spice, coffee, and newsprint. But he was also a rabid sports fan, and basketball, horseracing, and football were his sports. He spent a lot of chilly winter afternoons huddled in the stands with me and my sisters, a blanket wrapped around our shoulders as he tried to explain what was going on between the wide-shouldered men scurrying like ants around the Astroturf. Yes, they were the New York Giants, but they played at the Meadowlands, on our turf, and everyone assumed that North Jersey, where we lived, was kind of a sixth borough of New York City anyway. \u003c/p>\n\u003cp>My sister Amy has come late to her birthright as a Giants fan. She doesn't have a lot of team fellowship out in Minnesota, where she lives; the recent triumph of the Giants over the Green Bay Packers was celebrated mostly for the whipping the Packers took, since any dedicated Minnesotan despises the Packers, longtime arch-rivals of the home-team Vikings. But she found a Giants jersey somewhere, and now she wears it around town in lonely pride. (She felt the same way when Obama won, four years ago. While Oakland erupted in cheers, cruising, and fireworks, her posh Minneapolis suburb tallied its Republican losses behind closed curtains.) \"I hope you'll remember your roots!\" she said about Sunday's game, only half-joking. \u003c/p>\n\u003cp>But I left New Jersey in 1990, settling in San Francisco for the next 12 years. Yes, there was a brief boomerang back to New York City for a few years in the mid-2000s, but I returned to Bernal Heights in 2008, full of a winter longing for backyard Meyer lemons and fresh Dungeness crab, convinced that this was my home. \u003c/p>\n\u003cp>Mostly, I'll be rooting for the \u003ca href=\"http://www.49ers.com/\">49ers\u003c/a> because I know everyone in the Bay Area will be super-excited if they win, and a Superbowl frenzy always gives a city a little lift, something to talk to strangers about in the supermarket check-out line. But I hope Eli Manning and the rest of the boys in blue give the Niners a good run, something worth munching through all those ads for Ram trucks and Coors Light.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Ah, yes, football and food. This year's 49ers are not the high-living Chardonnay-sippers of the Joe Montana era; in their blue-collar workshirts, they're following the \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/10/16/SPAN1LIBSB.DTL\">working man's attitude of coach Jim Harbaugh\u003c/a>. And Candlestick Park hardly offers the wine and sushi of AT&T Park, although there will be a clutch of local food trucks serving the tailgaters outside the park on Sunday (in Bud Light Plaza, naturally). \u003c/p>\n\u003cp>Never one to miss an East-vs.-West rivalry, food blog Serious Eats has a tongue-in-cheek scoreboard of \u003ca href=\"http://www.seriouseats.com/2012/01/nfc-championship-game-nfl-49ers-giants-san-francisco-nyc-new-york-better-food-town.html?ref=carousel\">NYC vs. SF eats\u003c/a>, tallied in four quarters for burgers, sandwiches, pizza, and ice cream. \u003c/p>\n\u003cp>According to New York writer Ed Levine, NY bumps out SF in the burger category, thanks to a bunch of fancy-pants taverns and their dry-aged prime beef offerings; hearing about the meaty glories of Marlowe, Zuni, Rosemunde's Tuesday special, and Joe's Cable Car doesn't sway a guy with Shake Shack in his backyard, apparently. There's a dual-city tie for sandwiches, with Bakesale Betty's fried chicken sammie scoring equal touchdowns with Katz's pastrami. \u003c/p>\n\u003cp>But wait, New York wins for \"pizza diversity\"? How can this be, when there's no mention made of San Francisco's great innovation, \u003ca href=\"http://www.zantespizza.com/\">Indian pizza\u003c/a>, the best meeting of East and West since Marco Polo brought back noodles from China? Sorry, New York, you may have an infinite number of greasy slice joints, but no one does garlicky, spicy, cilantro-y cauliflower on a cheesy crust like they do at the corner of Mission and Cortland. \u003c/p>\n\u003cp>We do get the edge for ice cream; even a Giants fan like Levine is forced to admit that \"SF is one helluva ice cream town these days,\" thanks to Humphrey Slocumbe, Bi-Rite Creamery, Mr. & Mrs. Miscellaneous in Dogpatch, Three Twins, Ciao Bella, and Straus Creamery's excellent soft serve. And this in a place where the summer temperatures rarely cruise above 65 degrees--take that, you sweaty New Yorkers! His final foodie's score? New York wins burgers and pizza, San Francisco wins ice cream, and so New York nosh beats San Francisco eats by a single point. \u003c/p>\n\u003cp>For which I have one word for you, Mr. Levine: \u003cem>avocados.\u003c/em> Ever tried to get a decent ripe avo in an NYC supermarket? Ever tried to find a saucer of guacamole for less than $12 in an NYC restaurant? I have, and you know what, New York City? Epic fail! Avocados grow on trees here, and it shows. Avocados, Meyer lemons, \u003ca href=\"http://www.casasanchezfood.com/chips.php\">Casa Sanchez chips\u003c/a>, Anchor Steam beer: \u003ca href=\"http://blog.sfgate.com/49ers/2011/11/19/jack-harbaugh-and-the-origin-of-whos-got-it-better-than-us/\">Who's got it better than us?\u003c/a> Nobody! \u003c/p>\n\u003cp>[youtube https://www.youtube.com/watch?v=Dceel1cpZ18&w=560&h=315]\u003c/p>\n\u003cp>\u003cstrong>San Francisco 49ers Guacamole\u003c/strong>\u003c/p>\n\u003cp>Honestly, why would anyone settle for some \u003ca href=\"http://articles.latimes.com/2006/nov/30/business/fi-fakeguac30\">questionable green goop\u003c/a> in a tub when you can make your own in 10 minutes with nothing more than a bowl, a fork, and a few of our buttery, nutty California-grown avocados? If you want to go totally local, look for Bearss limes in the farmers' market. Green and lime-y when underripe, yellow and more lemony when ripe, they make a good locavore substitute for tropical-grown limes. This recipe is adapted from my kids' cookbook, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0743278569/kqedorg-20\">Williams-Sonoma Fun Food: Kids in the Kitchen\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/guacamole49ers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/guacamole49ers.jpg\" alt=\"san francisco 49ers guacamole\" title=\"san francisco 49ers guacamole\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-37934\">\u003c/a>\u003cbr>\n\u003cem>Photo by Stephane von Stephane\u003c/em>\u003c/p>\n\u003cp>Prep Time: 10 minutes\u003cbr>\nTotal Time: 10 minutes\u003cbr>\nYield: 2 cups\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n2 scallions (green onions), chopped\u003cbr>\n3 ripe avocados, peeled and pitted\u003cbr>\njuice of 2 limes\u003cbr>\n1/2 tsp salt\u003cbr>\n1/2 tsp cumin\u003cbr>\n1 fresh jalapeno pepper, minced\u003cbr>\n5 or 6 sprigs of fresh cilantro\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. In a medium bowl, mash the avocados roughly with a fork. I like my guac a little chunky, but if you like it smoother, just keep mashing. If you're making this in quantity, a flat, waffle-style potato masher is a good tool. \u003c/p>\n\u003cp>2. Mix in the lime juice, salt, and cumin. Add the chopped scallion and jalapeno. Taste for seasoning. \u003c/p>\n\u003cp>3. If not serving right away, press plastic wrap directly onto the surface of the mixture to cover and refrigerate. Taste for seasoning before serving, adding more salt or lime as needed. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>4. Just before serving, pinch leaves off cilantro sprigs. Mix half the leaves into the guacamole, and sprinkle the rest on top. Serve with fresh raw vegetables and/or your favorite corn chips. \u003c/p>\n\n",
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"excerpt": " Who's got it better than us? When it comes to good eating (and avocados) the answer is, Nobody! ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/sf-nyc-football-avocado.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/sf-nyc-football-avocado.jpg\" alt=\"SF 49ers versus NY Giants - avocado advantage\" title=\"SF 49ers versus NY Giants - avocado advantage\" width=\"513\" height=\"213\" class=\"alignnone size-full wp-image-37920\">\u003c/a>\u003c/p>\n\u003cp>Loyalties, divided! I'm a second-generation Jersey girl and the daughter of a dedicated \u003ca href=\"http://www.giants.com/\">New York Giants\u003c/a> fan. Mostly when I think of my dad, I see him in a chair in the den, comfortably plowing through the Star-Ledger and the New York Times, section by section, smelling of Old Spice, coffee, and newsprint. But he was also a rabid sports fan, and basketball, horseracing, and football were his sports. He spent a lot of chilly winter afternoons huddled in the stands with me and my sisters, a blanket wrapped around our shoulders as he tried to explain what was going on between the wide-shouldered men scurrying like ants around the Astroturf. Yes, they were the New York Giants, but they played at the Meadowlands, on our turf, and everyone assumed that North Jersey, where we lived, was kind of a sixth borough of New York City anyway. \u003c/p>\n\u003cp>My sister Amy has come late to her birthright as a Giants fan. She doesn't have a lot of team fellowship out in Minnesota, where she lives; the recent triumph of the Giants over the Green Bay Packers was celebrated mostly for the whipping the Packers took, since any dedicated Minnesotan despises the Packers, longtime arch-rivals of the home-team Vikings. But she found a Giants jersey somewhere, and now she wears it around town in lonely pride. (She felt the same way when Obama won, four years ago. While Oakland erupted in cheers, cruising, and fireworks, her posh Minneapolis suburb tallied its Republican losses behind closed curtains.) \"I hope you'll remember your roots!\" she said about Sunday's game, only half-joking. \u003c/p>\n\u003cp>But I left New Jersey in 1990, settling in San Francisco for the next 12 years. Yes, there was a brief boomerang back to New York City for a few years in the mid-2000s, but I returned to Bernal Heights in 2008, full of a winter longing for backyard Meyer lemons and fresh Dungeness crab, convinced that this was my home. \u003c/p>\n\u003cp>Mostly, I'll be rooting for the \u003ca href=\"http://www.49ers.com/\">49ers\u003c/a> because I know everyone in the Bay Area will be super-excited if they win, and a Superbowl frenzy always gives a city a little lift, something to talk to strangers about in the supermarket check-out line. But I hope Eli Manning and the rest of the boys in blue give the Niners a good run, something worth munching through all those ads for Ram trucks and Coors Light.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Ah, yes, football and food. This year's 49ers are not the high-living Chardonnay-sippers of the Joe Montana era; in their blue-collar workshirts, they're following the \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2011/10/16/SPAN1LIBSB.DTL\">working man's attitude of coach Jim Harbaugh\u003c/a>. And Candlestick Park hardly offers the wine and sushi of AT&T Park, although there will be a clutch of local food trucks serving the tailgaters outside the park on Sunday (in Bud Light Plaza, naturally). \u003c/p>\n\u003cp>Never one to miss an East-vs.-West rivalry, food blog Serious Eats has a tongue-in-cheek scoreboard of \u003ca href=\"http://www.seriouseats.com/2012/01/nfc-championship-game-nfl-49ers-giants-san-francisco-nyc-new-york-better-food-town.html?ref=carousel\">NYC vs. SF eats\u003c/a>, tallied in four quarters for burgers, sandwiches, pizza, and ice cream. \u003c/p>\n\u003cp>According to New York writer Ed Levine, NY bumps out SF in the burger category, thanks to a bunch of fancy-pants taverns and their dry-aged prime beef offerings; hearing about the meaty glories of Marlowe, Zuni, Rosemunde's Tuesday special, and Joe's Cable Car doesn't sway a guy with Shake Shack in his backyard, apparently. There's a dual-city tie for sandwiches, with Bakesale Betty's fried chicken sammie scoring equal touchdowns with Katz's pastrami. \u003c/p>\n\u003cp>But wait, New York wins for \"pizza diversity\"? How can this be, when there's no mention made of San Francisco's great innovation, \u003ca href=\"http://www.zantespizza.com/\">Indian pizza\u003c/a>, the best meeting of East and West since Marco Polo brought back noodles from China? Sorry, New York, you may have an infinite number of greasy slice joints, but no one does garlicky, spicy, cilantro-y cauliflower on a cheesy crust like they do at the corner of Mission and Cortland. \u003c/p>\n\u003cp>We do get the edge for ice cream; even a Giants fan like Levine is forced to admit that \"SF is one helluva ice cream town these days,\" thanks to Humphrey Slocumbe, Bi-Rite Creamery, Mr. & Mrs. Miscellaneous in Dogpatch, Three Twins, Ciao Bella, and Straus Creamery's excellent soft serve. And this in a place where the summer temperatures rarely cruise above 65 degrees--take that, you sweaty New Yorkers! His final foodie's score? New York wins burgers and pizza, San Francisco wins ice cream, and so New York nosh beats San Francisco eats by a single point. \u003c/p>\n\u003cp>For which I have one word for you, Mr. Levine: \u003cem>avocados.\u003c/em> Ever tried to get a decent ripe avo in an NYC supermarket? Ever tried to find a saucer of guacamole for less than $12 in an NYC restaurant? I have, and you know what, New York City? Epic fail! Avocados grow on trees here, and it shows. Avocados, Meyer lemons, \u003ca href=\"http://www.casasanchezfood.com/chips.php\">Casa Sanchez chips\u003c/a>, Anchor Steam beer: \u003ca href=\"http://blog.sfgate.com/49ers/2011/11/19/jack-harbaugh-and-the-origin-of-whos-got-it-better-than-us/\">Who's got it better than us?\u003c/a> Nobody! \u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/Dceel1cpZ18'\n title='//www.youtube.com/embed/Dceel1cpZ18'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003cstrong>San Francisco 49ers Guacamole\u003c/strong>\u003c/p>\n\u003cp>Honestly, why would anyone settle for some \u003ca href=\"http://articles.latimes.com/2006/nov/30/business/fi-fakeguac30\">questionable green goop\u003c/a> in a tub when you can make your own in 10 minutes with nothing more than a bowl, a fork, and a few of our buttery, nutty California-grown avocados? If you want to go totally local, look for Bearss limes in the farmers' market. Green and lime-y when underripe, yellow and more lemony when ripe, they make a good locavore substitute for tropical-grown limes. This recipe is adapted from my kids' cookbook, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0743278569/kqedorg-20\">Williams-Sonoma Fun Food: Kids in the Kitchen\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/guacamole49ers.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/guacamole49ers.jpg\" alt=\"san francisco 49ers guacamole\" title=\"san francisco 49ers guacamole\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-37934\">\u003c/a>\u003cbr>\n\u003cem>Photo by Stephane von Stephane\u003c/em>\u003c/p>\n\u003cp>Prep Time: 10 minutes\u003cbr>\nTotal Time: 10 minutes\u003cbr>\nYield: 2 cups\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n2 scallions (green onions), chopped\u003cbr>\n3 ripe avocados, peeled and pitted\u003cbr>\njuice of 2 limes\u003cbr>\n1/2 tsp salt\u003cbr>\n1/2 tsp cumin\u003cbr>\n1 fresh jalapeno pepper, minced\u003cbr>\n5 or 6 sprigs of fresh cilantro\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\n1. In a medium bowl, mash the avocados roughly with a fork. I like my guac a little chunky, but if you like it smoother, just keep mashing. If you're making this in quantity, a flat, waffle-style potato masher is a good tool. \u003c/p>\n\u003cp>2. Mix in the lime juice, salt, and cumin. Add the chopped scallion and jalapeno. Taste for seasoning. \u003c/p>\n\u003cp>3. If not serving right away, press plastic wrap directly onto the surface of the mixture to cover and refrigerate. Taste for seasoning before serving, adding more salt or lime as needed. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Q&A With Saison Chef Joshua Skenes",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/Joshua-Skenes-400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/Joshua-Skenes-400.jpg\" alt=\"Joshua Skenes. Photo: Mark Leet\" title=\"Joshua Skenes. Photo: Mark Leet\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-37747\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Joshua Skenes.\u003c/strong> Photo: Mark Leet\u003c/em>\u003c/p>\n\u003cp>Late last November, the restaurant \u003ca href=\"http://www.saisonsf.com/index.html\">Saison\u003c/a> changed its seating and concept with something called “The Switch,” which was a move meant to transform the popular restaurant into a one-seating per night affair. Chef-owner \u003ca href=\"https://twitter.com/#!/saisonsf\">Joshua Skenes\u003c/a> and sommelier Mark Bright wanted to bring an intimate and intuitive experience to diners in their 18-seat space, and The Switch happened on the heels of the restaurant receiving its second Michelin star -- one of only six in the San Francisco Bay Area. An announcement on this change explained the updated take: “Saison’s revolutionary Chef’s Counter Dinners embody evolving trends in both the kitchen and in technology as the experience consists of 16+ complex courses.”\u003c/p>\n\u003cp>Chef Skenes is from Jacksonville, Florida and was named a Food & Wine \u003ca href=\"http://www.foodandwine.com/best_new_chefs/joshua-skenes\">“Best New Chef”\u003c/a> in 2011. The San Francisco Chronicle awarded Skenes a \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2010/03/07/FDTU1C9PB4.DTL\">Rising Star Chef\u003c/a> mention in 2010 and the same year Skenes was celebrated as a \u003ca href=\"http://www.starchefs.com/cook/chefs/bio/joshua-skenes\">StarChefs.com\u003c/a> Rising Star. Skenes got his culinary professional start when he worked full-time for Chef Jean-Georges Vongerichten while attending The French Culinary Institute in New York. Skenes worked in Boston at \u003ca href=\"http://troquetboston.com/\">Troquet\u003c/a>, and with chef Anthony Ambrose at \u003ca href=\"http://ambrosiaeventsandcatering.com/thechef.html\">Ambrosia\u003c/a>. Chef Skenes then arrived on the West Coast and worked as executive chef for \u003ca href=\"http://cheztj.com/\">Chez TJ\u003c/a>, in Mountain View. Skenes opened \u003ca href=\"http://www.stregismb.com/dana-point-resort-dining.aspx\">Stonehill Tavern\u003c/a> in Monarch Beach for Chef Michael Mina next, and from there he moved on to restaurant and recipe R&D consulting back in San Francisco. Skenes lives in the Panhandle in San Francisco, and told Bay Area Bites somewhat mysteriously that “Martial Arts, forever” is his significant other. \u003c/p>\n\u003cp>\u003cstrong>What’s new?\u003c/strong>\u003cbr>\nEverything continues to change. We are in the middle of a snowball of evolution. It’s exciting.\u003c/p>\n\u003cp>\u003cstrong>What are your favorite spots to shop and find food?\u003c/strong>\u003cbr>\nThe \u003ca href=\"http://www.ferrybuildingmarketplace.com/farmers_market.php\">Saturday Ferry Building market\u003c/a> and \u003ca href=\"http://www.agriculturalinstitute.org/\">Sunday Marin market\u003c/a> are both quite nice.\u003cbr>\nI also go to my foraging spots in the wild, or my garden but I can’t tell you where the spots are.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>What are your favorite dining spots?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.cotognasf.com/\">Cotogna\u003c/a> -- whatever is on the menu for the day. [Wine director] David Lynch is awesome.\u003cbr>\nDim Sum Sunday mornings at \u003ca href=\"http://www.mayflower-seafood.com/\">Mayflower\u003c/a>.\u003cbr>\n\u003ca href=\"http://www.zunicafe.com/\">Zuni\u003c/a> -- the drinks are especially good.\u003c/p>\n\u003cp>\u003cstrong>What is your guiltiest food pleasure?\u003c/strong>\u003cbr>\nIce cream.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Any news on projects besides The Switch?\u003c/strong>\u003cbr>\nA book has been in the works, and it’s all centered around fire. (The restaurant has the only \u003ca href=\"http://www.molteni.com/\">Molteni\u003c/a> stove in San Francisco.)\u003cbr>\n \u003cstrong>\u003cbr>\nWhat are your favorite meals to have with your family?\u003c/strong>\u003cbr>\nA Thanksgiving feast together.\u003cbr>\nGoing out to \u003ca href=\"http://www.zandyrestaurant.com/en/\">Z & Y\u003c/a> restaurant in Chinatown. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/Joshua-Skenes-400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/Joshua-Skenes-400.jpg\" alt=\"Joshua Skenes. Photo: Mark Leet\" title=\"Joshua Skenes. Photo: Mark Leet\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-37747\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Joshua Skenes.\u003c/strong> Photo: Mark Leet\u003c/em>\u003c/p>\n\u003cp>Late last November, the restaurant \u003ca href=\"http://www.saisonsf.com/index.html\">Saison\u003c/a> changed its seating and concept with something called “The Switch,” which was a move meant to transform the popular restaurant into a one-seating per night affair. Chef-owner \u003ca href=\"https://twitter.com/#!/saisonsf\">Joshua Skenes\u003c/a> and sommelier Mark Bright wanted to bring an intimate and intuitive experience to diners in their 18-seat space, and The Switch happened on the heels of the restaurant receiving its second Michelin star -- one of only six in the San Francisco Bay Area. An announcement on this change explained the updated take: “Saison’s revolutionary Chef’s Counter Dinners embody evolving trends in both the kitchen and in technology as the experience consists of 16+ complex courses.”\u003c/p>\n\u003cp>Chef Skenes is from Jacksonville, Florida and was named a Food & Wine \u003ca href=\"http://www.foodandwine.com/best_new_chefs/joshua-skenes\">“Best New Chef”\u003c/a> in 2011. The San Francisco Chronicle awarded Skenes a \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2010/03/07/FDTU1C9PB4.DTL\">Rising Star Chef\u003c/a> mention in 2010 and the same year Skenes was celebrated as a \u003ca href=\"http://www.starchefs.com/cook/chefs/bio/joshua-skenes\">StarChefs.com\u003c/a> Rising Star. Skenes got his culinary professional start when he worked full-time for Chef Jean-Georges Vongerichten while attending The French Culinary Institute in New York. Skenes worked in Boston at \u003ca href=\"http://troquetboston.com/\">Troquet\u003c/a>, and with chef Anthony Ambrose at \u003ca href=\"http://ambrosiaeventsandcatering.com/thechef.html\">Ambrosia\u003c/a>. Chef Skenes then arrived on the West Coast and worked as executive chef for \u003ca href=\"http://cheztj.com/\">Chez TJ\u003c/a>, in Mountain View. Skenes opened \u003ca href=\"http://www.stregismb.com/dana-point-resort-dining.aspx\">Stonehill Tavern\u003c/a> in Monarch Beach for Chef Michael Mina next, and from there he moved on to restaurant and recipe R&D consulting back in San Francisco. Skenes lives in the Panhandle in San Francisco, and told Bay Area Bites somewhat mysteriously that “Martial Arts, forever” is his significant other. \u003c/p>\n\u003cp>\u003cstrong>What’s new?\u003c/strong>\u003cbr>\nEverything continues to change. We are in the middle of a snowball of evolution. It’s exciting.\u003c/p>\n\u003cp>\u003cstrong>What are your favorite spots to shop and find food?\u003c/strong>\u003cbr>\nThe \u003ca href=\"http://www.ferrybuildingmarketplace.com/farmers_market.php\">Saturday Ferry Building market\u003c/a> and \u003ca href=\"http://www.agriculturalinstitute.org/\">Sunday Marin market\u003c/a> are both quite nice.\u003cbr>\nI also go to my foraging spots in the wild, or my garden but I can’t tell you where the spots are.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>What are your favorite dining spots?\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.cotognasf.com/\">Cotogna\u003c/a> -- whatever is on the menu for the day. [Wine director] David Lynch is awesome.\u003cbr>\nDim Sum Sunday mornings at \u003ca href=\"http://www.mayflower-seafood.com/\">Mayflower\u003c/a>.\u003cbr>\n\u003ca href=\"http://www.zunicafe.com/\">Zuni\u003c/a> -- the drinks are especially good.\u003c/p>\n\u003cp>\u003cstrong>What is your guiltiest food pleasure?\u003c/strong>\u003cbr>\nIce cream.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Any news on projects besides The Switch?\u003c/strong>\u003cbr>\nA book has been in the works, and it’s all centered around fire. (The restaurant has the only \u003ca href=\"http://www.molteni.com/\">Molteni\u003c/a> stove in San Francisco.)\u003cbr>\n \u003cstrong>\u003cbr>\nWhat are your favorite meals to have with your family?\u003c/strong>\u003cbr>\nA Thanksgiving feast together.\u003cbr>\nGoing out to \u003ca href=\"http://www.zandyrestaurant.com/en/\">Z & Y\u003c/a> restaurant in Chinatown. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/caleb-ruth-alice.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/caleb-ruth-alice.jpg\" alt=\"Caleb Zigas of La Cocina, Ruth Reichl, and Alice Waters, at the Good Food Awards.\" title=\"Caleb Zigas of La Cocina, Ruth Reichl, and Alice Waters, at the Good Food Awards.\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37686\">\u003c/a>\u003cbr>\n\u003cem>Caleb Zigas of La Cocina, Ruth Reichl, and Alice Waters, at the Good Food Awards.\u003c/em>\u003c/p>\n\u003cp> \u003ca href=\"http://www.ruthreichl.com/\">Ruth Reichl\u003c/a> was standing in front of a gigantic American flag hanging like a banner along the wall of the Ferry Building on Friday, January 13th. It was a backdrop worthy of any Presidential hopeful stumping for votes in the heartland, but here, the stars and stripes were evoking not just Mom and apple pie but Mom's apple pie, and maybe great-granddaddy's moonshine, and now their kids' apple-whiskey chutney and curried cauliflower pickles. It was time to welcome the room of makers and media, gathered in San Francisco for the 2nd annual \u003ca href=\"http://www.goodfoodawards.org\">Good Food Awards\u003c/a>, a celebration of the best of artisanal food production from coast to coast. \u003c/p>\n\u003cp>\"Most of you are too young to have grown up in the white-bread world that I did,\" said Reichl. Every cheese was sliced and wrapped in plastic, all strawberries were huge and tasted like cotton. This changed, slowly, through the work of pioneers like Alice Waters, sitting off to one side of the podium, as well as dozens of other food pioneers. Reichl remembered the first time she walked into \u003ca href=\"http://cheeseboardcollective.coop/\">The Cheeseboard\u003c/a>, in Berkeley and was handed a taste of \u003ca href=\"http://www.laurachenel.com/\">Laura Chenel\u003c/a>'s Sonoma-made fresh goat cheese. Reichl lived on it all that summer, and knew that she had to meet the woman making something so new (to American tastes) and so delicious. Then there was \"Artists of the Earth,\" an article she wrote for California magazine in the early 1980s, profiling nine men and women making a difference in the food world and beyond. \"They are some of California's most valuable resources,\" she wrote then, \"...perfectionists who work very hard not because they expect to get rich but simply because they expect to get the best.\" \u003c/p>\n\u003cp>Walking through Chino Ranch with Alice a few years later, she was amazed at the quality of produce surrounding them. Corn so sweet it needed no cooking. Strawberries so intensely fragrant that every fellow traveler on the small plane she and Alice were taking from San Diego to Oakland came up and begged for a berry off the flats they were carrying in their laps. \"Every person said, 'I forgot strawberries could smell like that! Please, can I just have one?'\" she recounted. \"And I watched Alice give away that night's dessert for \u003ca href=\"http://www.chezpanisse.com\">Chez Panisse\u003c/a>, because how could she say no?\" \u003c/p>\n\u003cblockquote>\u003cp>\"Back then, I never could have dreamed how huge the change was going to be. We now live in a country that has the best produce in the world...We are reclaiming our edible heritage. \"Thank you for giving us the America we once dreamed we could have.\"\u003c/p>\u003c/blockquote>\n\u003cp>After this came the awards, 99 products in eight categories (coffee, chocolate, charcuterie, pickles, preserves, cheese, beer, spirits). There were no single winners; instead, each category had a fat handful of top picks, from seven coffee roasters to 14 preserve-makers. \u003ca href=\"http://www.goodfoodawards.org/good-food-awards-winners-2012/\">The winners\u003c/a>, like food-world Olympians, got medallions stamped in the shape of the tools of their trade--a cleaver, a canning jar--strung on wide red-white-and-blue ribbons to hang around their necks. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It was hard not to feel a little hometown, homestate pride at the fine showing the Bay Area, and California, made in the final running. Two local beers made the cut, at opposite ends of the brewing spectrum: from San Leandro, \u003ca href=\"http://www.drakesbrewingcompany.com\">Drake's Brewing Company\u003c/a>'s high-alcohol, rich-as-devil's-food \u003cstrong>Drakonic Imperial Stout\u003c/strong>, and from Petaluma, the \u003ca href=\"http://www.lagunitas.com\">Lagunitas Brewing Company\u003c/a>'s spritzy, grapefruity ale, dubbed \u003cstrong>A Lil' Sumpin' Sumpin'\u003c/strong>. In the coffee category, \u003ca href=\"http://www.equatorcoffees.com\">Equator Coffees\u003c/a> from San Rafael won for its fair trade/organic Ethiopian Watadera beans.\u003c/p>\n\u003cp>In pickles, California snagged three of the 11 winning picks, including \u003ca href=\"http://www.farmhouseculture.com\">Farmhouse Culture\u003c/a>'s \u003cstrong>Smoked Jalapeno Sauerkraut,\u003c/strong> \u003ca href=\"http://emmyspicklesandjams.com/\">Emmy's Pickles and Jams\u003c/a>' \u003cstrong>Turmeric Cauliflower,\u003c/strong> and the \u003cstrong>Devil Sauce\u003c/strong> made by \u003ca href=\"http://www.letsbefrankdogs.com\">Let's Be Frank\u003c/a>, of grass-fed hot-dog truck fame. (And we'll give a California hug to OlyKraut, which was founded by Sash Sunday, a former San Franciscan who got into the kraut biz shortly after relocating to Olympia, WA. Plus, she makes nettle kraut!) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/olykraut560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/olykraut560.jpg\" alt=\"OlyKraut, from left: Sash Sunday, Alexia Crousnillon, Nate Masse not pictured: Summer Bock\" title=\"OlyKraut, From left: Sash Sunday, Alexia Crousnillon, Nate Masse not pictured: Summer Bock\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37689\">\u003c/a>\u003cbr>\n\u003cem>OlyKraut, from left: Sash Sunday, Alexia Crousnillon, Nate Massé (not pictured: Summer Bock)\u003c/em>\u003c/p>\n\u003cp>We tied with New York in the cutthroat preserves category, winning for \u003ca href=\"http://www.artisanpreserves.com/\">Artisan Preserves'\u003c/a> \u003cstrong>Orange Honey Marmalade,\u003c/strong> \u003ca href=\"http://shop.chezpim.com/\">Chez Pim\u003c/a>'s \u003cstrong>Blueberry-Golden Raspberry Preserves,\u003c/strong> and \u003ca href=\"http://www.wineforest.com\">Wine Forest Wild Foods'\u003c/a> \u003cstrong>Wild Elderberry Shrub.\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/WYLIEWHISKEY560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/WYLIEWHISKEY560.jpg\" alt=\"Wylie Whiskey\" title=\"Wylie Whiskey\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37684\">\u003c/a>\u003cbr>\n\u003cem>Wylie Whiskey, from left: Matt Jones, Garrett Hale, Sarah Swearington.\u003c/em>\u003c/p>\n\u003cp>It's a cascade of riches from our part of the Golden State: Costa Rican chocolate bars from \u003ca href=\"http://www.dandelionchocolate.com/\">Dandelion Chocolate\u003c/a> in SF; white whiskey from \u003ca href=\"http://www.wyliehowell.com\">Wylie Howell Spirits\u003c/a> in Petaluma; \u003cstrong>Carmody\u003c/strong> (my favorite!) and \u003cstrong>whole-milk ricotta\u003c/strong> from \u003ca href=\"http://www.bellwethercheese.com\">Bellwether Farms\u003c/a> in West Marin; \u003cstrong>yogurt cheese\u003c/strong> from Sonoma's \u003ca href=\"http://www.stbenoit.com\">St. Benoit\u003c/a>, \u003cstrong>pork, rabbit, and duck terrine\u003c/strong> from \u003ca href=\"http://www.fattedcalf.com\">Fatted Calf\u003c/a> in SF and Napa; \u003cstrong>speck\u003c/strong> from Oakland wine bar/salumeria \u003ca href=\"http://www.dopoadesso.com/adesso/\">Adesso\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/dandelionchoc560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/dandelionchoc560.jpg\" alt=\"From left: Alice Nystrom, Todd Masonis of Dandelion Chocolate\" title=\"From left: Alice Nystrom, Todd Masonis of Dandelion Chocolate\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37687\">\u003c/a>\u003cbr>\n\u003cem>Dandelion Chocolate: Alice Nystrom, Todd Masonis\u003c/em>\u003c/p>\n\u003cp>Come the next morning, many of the previous night's winners were out in force at the Good Food Awards Marketplace, a tasting/selling spread of tables organized by category set up under the archways of the Ferry Building. Reichl, who now runs the specialty food (and content) site \u003ca href=\"http://www.gilttaste.com/\">Gilt Taste\u003c/a>, was on hand with a keen appetite, even after a late-night dinner with Alice and friends at Locanda in the Mission. Already, she's tried the chilaquiles and shrimp ceviche at the Primavera market stand, and tells me, joyfully, of the \"best breakfast sandwich\" she's ever had, from \u003ca href=\"http://www.4505meats.com\">4505 Meats\u003c/a>: a soft, buttery brioche bun piled with a maple-bacon sausage patty, an oozy-centered fried egg, and a frizz of snappy peppercress. Speaking of her talk the previous night, she laughed at the thought of trying to profile just eight makers now. \"At the time, it was hard to find even eight people, enough to write about. I had to include a produce distributor, a guy who was raising pigs and lambs for Chez Panisse. Now, that would be ridiculous. You'd have to write an encyclopedia!\" \u003c/p>\n\u003cp>If anything, she thinks we're underestimating the strength and staying power of the artisan movement. Already, the food makers' landscape has changed drastically in just the past five years. In the next five, ten years, what will it look like? \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/KathrynLukasFarmhouseCulture560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/KathrynLukasFarmhouseCulture560.jpg\" alt=\"Kathryn Lukas of Farmhouse Culture\" title=\"Kathryn Lukas of Farmhouse Culture\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37688\">\u003c/a>\u003cbr>\n\u003cem>Kathryn Lukas of Farmhouse Culture\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>There's no doubt, though, that the movement is fostering ever-closer relationships between chefs, makers and farmers. These products, from basil vodka to sea-vegetable kraut, are only as good as their raw ingredients. Recounting a cabbage blight that decimated the California crop last year, Farmhouse Culture founder Kathryn Lukas quoted Let's Be Frank's Larry Bain, laughing, \"It's hard when you're in business with God.\"\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/caleb-ruth-alice.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/caleb-ruth-alice.jpg\" alt=\"Caleb Zigas of La Cocina, Ruth Reichl, and Alice Waters, at the Good Food Awards.\" title=\"Caleb Zigas of La Cocina, Ruth Reichl, and Alice Waters, at the Good Food Awards.\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37686\">\u003c/a>\u003cbr>\n\u003cem>Caleb Zigas of La Cocina, Ruth Reichl, and Alice Waters, at the Good Food Awards.\u003c/em>\u003c/p>\n\u003cp> \u003ca href=\"http://www.ruthreichl.com/\">Ruth Reichl\u003c/a> was standing in front of a gigantic American flag hanging like a banner along the wall of the Ferry Building on Friday, January 13th. It was a backdrop worthy of any Presidential hopeful stumping for votes in the heartland, but here, the stars and stripes were evoking not just Mom and apple pie but Mom's apple pie, and maybe great-granddaddy's moonshine, and now their kids' apple-whiskey chutney and curried cauliflower pickles. It was time to welcome the room of makers and media, gathered in San Francisco for the 2nd annual \u003ca href=\"http://www.goodfoodawards.org\">Good Food Awards\u003c/a>, a celebration of the best of artisanal food production from coast to coast. \u003c/p>\n\u003cp>\"Most of you are too young to have grown up in the white-bread world that I did,\" said Reichl. Every cheese was sliced and wrapped in plastic, all strawberries were huge and tasted like cotton. This changed, slowly, through the work of pioneers like Alice Waters, sitting off to one side of the podium, as well as dozens of other food pioneers. Reichl remembered the first time she walked into \u003ca href=\"http://cheeseboardcollective.coop/\">The Cheeseboard\u003c/a>, in Berkeley and was handed a taste of \u003ca href=\"http://www.laurachenel.com/\">Laura Chenel\u003c/a>'s Sonoma-made fresh goat cheese. Reichl lived on it all that summer, and knew that she had to meet the woman making something so new (to American tastes) and so delicious. Then there was \"Artists of the Earth,\" an article she wrote for California magazine in the early 1980s, profiling nine men and women making a difference in the food world and beyond. \"They are some of California's most valuable resources,\" she wrote then, \"...perfectionists who work very hard not because they expect to get rich but simply because they expect to get the best.\" \u003c/p>\n\u003cp>Walking through Chino Ranch with Alice a few years later, she was amazed at the quality of produce surrounding them. Corn so sweet it needed no cooking. Strawberries so intensely fragrant that every fellow traveler on the small plane she and Alice were taking from San Diego to Oakland came up and begged for a berry off the flats they were carrying in their laps. \"Every person said, 'I forgot strawberries could smell like that! Please, can I just have one?'\" she recounted. \"And I watched Alice give away that night's dessert for \u003ca href=\"http://www.chezpanisse.com\">Chez Panisse\u003c/a>, because how could she say no?\" \u003c/p>\n\u003cblockquote>\u003cp>\"Back then, I never could have dreamed how huge the change was going to be. We now live in a country that has the best produce in the world...We are reclaiming our edible heritage. \"Thank you for giving us the America we once dreamed we could have.\"\u003c/p>\u003c/blockquote>\n\u003cp>After this came the awards, 99 products in eight categories (coffee, chocolate, charcuterie, pickles, preserves, cheese, beer, spirits). There were no single winners; instead, each category had a fat handful of top picks, from seven coffee roasters to 14 preserve-makers. \u003ca href=\"http://www.goodfoodawards.org/good-food-awards-winners-2012/\">The winners\u003c/a>, like food-world Olympians, got medallions stamped in the shape of the tools of their trade--a cleaver, a canning jar--strung on wide red-white-and-blue ribbons to hang around their necks. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It was hard not to feel a little hometown, homestate pride at the fine showing the Bay Area, and California, made in the final running. Two local beers made the cut, at opposite ends of the brewing spectrum: from San Leandro, \u003ca href=\"http://www.drakesbrewingcompany.com\">Drake's Brewing Company\u003c/a>'s high-alcohol, rich-as-devil's-food \u003cstrong>Drakonic Imperial Stout\u003c/strong>, and from Petaluma, the \u003ca href=\"http://www.lagunitas.com\">Lagunitas Brewing Company\u003c/a>'s spritzy, grapefruity ale, dubbed \u003cstrong>A Lil' Sumpin' Sumpin'\u003c/strong>. In the coffee category, \u003ca href=\"http://www.equatorcoffees.com\">Equator Coffees\u003c/a> from San Rafael won for its fair trade/organic Ethiopian Watadera beans.\u003c/p>\n\u003cp>In pickles, California snagged three of the 11 winning picks, including \u003ca href=\"http://www.farmhouseculture.com\">Farmhouse Culture\u003c/a>'s \u003cstrong>Smoked Jalapeno Sauerkraut,\u003c/strong> \u003ca href=\"http://emmyspicklesandjams.com/\">Emmy's Pickles and Jams\u003c/a>' \u003cstrong>Turmeric Cauliflower,\u003c/strong> and the \u003cstrong>Devil Sauce\u003c/strong> made by \u003ca href=\"http://www.letsbefrankdogs.com\">Let's Be Frank\u003c/a>, of grass-fed hot-dog truck fame. (And we'll give a California hug to OlyKraut, which was founded by Sash Sunday, a former San Franciscan who got into the kraut biz shortly after relocating to Olympia, WA. Plus, she makes nettle kraut!) \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/olykraut560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/olykraut560.jpg\" alt=\"OlyKraut, from left: Sash Sunday, Alexia Crousnillon, Nate Masse not pictured: Summer Bock\" title=\"OlyKraut, From left: Sash Sunday, Alexia Crousnillon, Nate Masse not pictured: Summer Bock\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37689\">\u003c/a>\u003cbr>\n\u003cem>OlyKraut, from left: Sash Sunday, Alexia Crousnillon, Nate Massé (not pictured: Summer Bock)\u003c/em>\u003c/p>\n\u003cp>We tied with New York in the cutthroat preserves category, winning for \u003ca href=\"http://www.artisanpreserves.com/\">Artisan Preserves'\u003c/a> \u003cstrong>Orange Honey Marmalade,\u003c/strong> \u003ca href=\"http://shop.chezpim.com/\">Chez Pim\u003c/a>'s \u003cstrong>Blueberry-Golden Raspberry Preserves,\u003c/strong> and \u003ca href=\"http://www.wineforest.com\">Wine Forest Wild Foods'\u003c/a> \u003cstrong>Wild Elderberry Shrub.\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/WYLIEWHISKEY560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/WYLIEWHISKEY560.jpg\" alt=\"Wylie Whiskey\" title=\"Wylie Whiskey\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37684\">\u003c/a>\u003cbr>\n\u003cem>Wylie Whiskey, from left: Matt Jones, Garrett Hale, Sarah Swearington.\u003c/em>\u003c/p>\n\u003cp>It's a cascade of riches from our part of the Golden State: Costa Rican chocolate bars from \u003ca href=\"http://www.dandelionchocolate.com/\">Dandelion Chocolate\u003c/a> in SF; white whiskey from \u003ca href=\"http://www.wyliehowell.com\">Wylie Howell Spirits\u003c/a> in Petaluma; \u003cstrong>Carmody\u003c/strong> (my favorite!) and \u003cstrong>whole-milk ricotta\u003c/strong> from \u003ca href=\"http://www.bellwethercheese.com\">Bellwether Farms\u003c/a> in West Marin; \u003cstrong>yogurt cheese\u003c/strong> from Sonoma's \u003ca href=\"http://www.stbenoit.com\">St. Benoit\u003c/a>, \u003cstrong>pork, rabbit, and duck terrine\u003c/strong> from \u003ca href=\"http://www.fattedcalf.com\">Fatted Calf\u003c/a> in SF and Napa; \u003cstrong>speck\u003c/strong> from Oakland wine bar/salumeria \u003ca href=\"http://www.dopoadesso.com/adesso/\">Adesso\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/dandelionchoc560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/dandelionchoc560.jpg\" alt=\"From left: Alice Nystrom, Todd Masonis of Dandelion Chocolate\" title=\"From left: Alice Nystrom, Todd Masonis of Dandelion Chocolate\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37687\">\u003c/a>\u003cbr>\n\u003cem>Dandelion Chocolate: Alice Nystrom, Todd Masonis\u003c/em>\u003c/p>\n\u003cp>Come the next morning, many of the previous night's winners were out in force at the Good Food Awards Marketplace, a tasting/selling spread of tables organized by category set up under the archways of the Ferry Building. Reichl, who now runs the specialty food (and content) site \u003ca href=\"http://www.gilttaste.com/\">Gilt Taste\u003c/a>, was on hand with a keen appetite, even after a late-night dinner with Alice and friends at Locanda in the Mission. Already, she's tried the chilaquiles and shrimp ceviche at the Primavera market stand, and tells me, joyfully, of the \"best breakfast sandwich\" she's ever had, from \u003ca href=\"http://www.4505meats.com\">4505 Meats\u003c/a>: a soft, buttery brioche bun piled with a maple-bacon sausage patty, an oozy-centered fried egg, and a frizz of snappy peppercress. Speaking of her talk the previous night, she laughed at the thought of trying to profile just eight makers now. \"At the time, it was hard to find even eight people, enough to write about. I had to include a produce distributor, a guy who was raising pigs and lambs for Chez Panisse. Now, that would be ridiculous. You'd have to write an encyclopedia!\" \u003c/p>\n\u003cp>If anything, she thinks we're underestimating the strength and staying power of the artisan movement. Already, the food makers' landscape has changed drastically in just the past five years. In the next five, ten years, what will it look like? \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/KathrynLukasFarmhouseCulture560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/KathrynLukasFarmhouseCulture560.jpg\" alt=\"Kathryn Lukas of Farmhouse Culture\" title=\"Kathryn Lukas of Farmhouse Culture\" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-37688\">\u003c/a>\u003cbr>\n\u003cem>Kathryn Lukas of Farmhouse Culture\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There's no doubt, though, that the movement is fostering ever-closer relationships between chefs, makers and farmers. These products, from basil vodka to sea-vegetable kraut, are only as good as their raw ingredients. Recounting a cabbage blight that decimated the California crop last year, Farmhouse Culture founder Kathryn Lukas quoted Let's Be Frank's Larry Bain, laughing, \"It's hard when you're in business with God.\"\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Tasting Tour Uncovers Japantown’s Tempting Secrets",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/lisa1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/lisa1.jpg\" alt=\"Lisa Rogovin - Edible Excursions - Epicurean Concierge\" title=\"Lisa Rogovin - Edible Excursions - Epicurean Concierge\" width=\"300\" height=\"418\" class=\"alignleft size-full wp-image-37530\">\u003c/a>\u003c/p>\n\u003cp>I love treasure hunts, especially if cultural adventure and sampling delectable goodies are involved, so I was eager to join Edible Excursions’ new \u003ca href=\"http://www.edibleexcursions.net/japantown_tour.htm\">Japantown tour\u003c/a>. Although I consider myself pretty savvy when it comes to Japanese cuisine, epicurean concierge, Lisa Rogovin introduced me to a novel set of sweet and savory yummies hiding in plain sight. \u003c/p>\n\u003cp>The former ad exec for Gourmet Magazine, whose company provides tasting tours of the Mission, Ferry Building and Berkeley’s Gourmet Ghetto, was recently asked by Japantown’s Merchant Association to add a tour of the 4-block area centered on Post and Buchanan. After having done her cultural homework, Lisa ushered a half dozen of us through the warrens of a pair of concrete mall structures that anchor Japantown, as well as some surrounding streets in order to educate and tantalize our taste buds.\u003c/p>\n\u003cp>Surprisingly, our outing began with a non-Japanese beverage, a warm sweet potato latte at \u003ca href=\"http://blogs.sfweekly.com/foodie/2011/07/sweet_potato_lattes_sooth_japa.php\">Yakiniq Café\u003c/a>, where owner Christy Hwang serves the traditional Korean comfort drink, made with sweet potato, syrup and foamed milk. Lisa informed us that besides Japanese shops and restaurants, Japantown encompasses a few Korean dining spots and even a \u003ca href=\"http://www.andersenbakery.com/\">Danish Bakery\u003c/a>. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>As we sipped our hot drinks in the funky, art-lined café, Lisa issued a gentle warning, “This will be three and a half hours of eating; so pace yourselves.” That caveat was promptly forgotten as soon as we drained our cups of foamy liquid.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/sweet-potato-latte1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/sweet-potato-latte1.jpg\" alt=\"sweet potato latte\" title=\"sweet potato latte\" width=\"560\" height=\"329\" class=\"alignnone size-full wp-image-37563\">\u003c/a>\u003c/p>\n\u003cp>On our walk to our next stop, Lisa gave us a short rundown on the history of Japantown, which began to take shape just after the 1906 earthquake when Japanese San Franciscans needed a place to gather for community support. At its height, it stretched for 36 blocks until WWII internment orders emptied the thriving neighborhood, uprooting its residents and merchants. After the war, many came back to rebuild their lives. In 1968, an urban renewal project bulldozed old Victorians and erected the imposing concrete buildings still at its center, whose fortress-like exterior may seem daunting to uninitiated visitors.\u003c/p>\n\u003cp>One artifact from the original Japantown that is very much alive is \u003ca href=\"http://www.benkyodocompany.com/\">Benkyodo\u003c/a>, an unassuming little diner and bakery, that makes traditional fresh mochi confections.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mochi.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mochi.jpg\" alt=\"benkyodo mochi\" title=\"benkyodo mochi\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-37356\">\u003c/a>\u003c/p>\n\u003cp>This family business opened in 1906, and is now run by brothers Ricky and Robert Okamura, grandsons of the original owner. Entering their long narrow café, we discovered a split personality: the right side features a low orange Formica counter, matching leatherette bar stools and a Coca Cola menu board with changeable red and black plastic letters that dates from the 50s. Fare and prices also seem to be frozen in time (hot dog $3.15, hamburger $3.10)—just the thing to attract a cadre of regulars. The left side is dominated by the bakery case, which on this late December Friday attracted a crowd of shoppers, standing in line to buy special handmade mochi and manju pastries for the New Year. We sampled chubby, chewy rice flour orbs filled with sweet red beans or blueberries.\u003c/p>\n\u003cp>Sadly, our next stop was a piece of Japantown history that was just about to close after 105 years in business, \u003ca href=\"http://www.sfexaminer.com/local/2011/12/sf-japantown-losing-105-year-old-landmark-sakai-market\">Uoki K. Sakai market\u003c/a>. There we tasted an earthy hijiki seaweed salad and crunchy burdock and carrot salad from their deli while Lisa clued us in on preparing sushi rice using rice vinegar powder sold at the store. There are two other markets still left in Japantown.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/hijiki-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/hijiki-collage.jpg\" alt=\"hijiki and burdock salads\" title=\"hijiki and burdock salads\" width=\"560\" height=\"283\" class=\"alignnone size-full wp-image-37357\">\u003c/a>\u003c/p>\n\u003cp>From the oldest businesses, we transitioned to visit the latest addition to Japantown, the \u003ca href=\"http://www.newpeopleworld.com/\">New People\u003c/a> complex, a narrow, stylish white edifice which houses the SF Film Society, a café and retail stores such as \u003ca href=\"http://www.sousousf.blogspot.com/\">Sou-Sou\u003c/a> for tabi (divided shoes and socks) with bold fabric designs and \u003ca href=\"http://baby-aatp.blogspot.com/\">Baby the Stars Shine Bright\u003c/a> for Lolita frilly pink dresses. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/onigiri1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/onigiri1.jpg\" alt=\"\" title=\"onigiri\" width=\"300\" height=\"483\" class=\"alignleft size-full wp-image-37531\">\u003c/a>We stopped downstairs at \u003ca href=\"http://www.onigilly.com/\">Onigilly\u003c/a> for an updated version of the ubiquitous Japanese finger food, \u003cem>onigiri\u003c/em>, balls or triangles of white rice wrapped in seaweed, which may be stuffed with pickled plum or cooked salmon. In Japan, these portable meals are sold in train stations, convenience stores and are as much a part of bento lunchboxes as our PB&J sandwiches.\u003c/p>\n\u003cp>Onigilly (a play the American pronunciation of onigiri) is the creation of Koji Kanematsu, the first male to go through \u003ca href=\"http://www.lacocinasf.org\">La Cocina’s\u003c/a> food business incubator program. He updated the traditional snacks using brown rice and fillings such as eggplant, hijiki and spicy scallop, as well as the traditional pickled plum. Onigilly also operates a food cart in Justin Herman Plaza and other locations around town.\u003c/p>\n\u003cp>After this substantial snack and a quick tour of the trendy shops in New People, we headed across the street to the Japan Center. As we entered the busy mall, Lisa, an engaging and knowledgeable guide who was inspired by her own cultural curiosity, told us, “You’ll notice we won’t be having any sushi, tempura or teriyaki today. I want to introduce you to new things and demystify some Japanese dishes that might be unfamiliar to you.” \u003c/p>\n\u003cp>Our eating adventure continued at \u003ca href=\"http://www.mifune.com/\">Mifune Don\u003c/a>, where we sat down for another mainstay of real Japanese cooking that is not commonly known to foreigners. \u003ca href=\"http://en.wikipedia.org/wiki/Okonomiyaki\">Okonomiyaki\u003c/a> is called a “savory pancake” but the name literally means “what you like” and is a tasty way to use leftovers. These large grilled discs usually contain some combination of eggs, shredded yam, cabbage, meat, or seafood, topped with a special brown sauce and squiggles of Japanese mayonnaise. They are sprinkled with bonita shavings, whose eerie 3-D undulations seemed to be waving at me, inviting me to partake in this hearty, vegetable griddlecake. My first \u003cem>okonomiyaki\u003c/em> was a satisfying discovery and definitely will not be my last. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/pancake.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/pancake.jpg\" alt=\"japanese pancake\" title=\"japanese pancake\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-37361\">\u003c/a>\u003c/p>\n\u003cp>Then our group of locals and out of state visitors shifted into an intense assault on sweetness, starting with a neon-hued, mini Geisha float—green tea ice cream topped with red beans, green tea syrup and red mochi cubes at Carol Murata’s \u003ca href=\"http://www.yelp.com/biz/muratas-cafe-hana-san-francisco\">Café Hana\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/geisha-float1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/geisha-float1.jpg\" alt=\"geisha float\" title=\"geisha float\" width=\"560\" height=\"378\" class=\"alignnone size-full wp-image-37569\">\u003c/a>\u003c/p>\n\u003cp>For our second dessert, we strolled over to \u003ca href=\"http://www.yelp.com/biz/mays-coffee-shop-san-francisco\">May’s Coffee Shop\u003c/a>, run by Carol’s mother May Murata since 1973, to sample \u003cem>taiyaki\u003c/em>, a fish-shaped sweet with a long history. In Japanese culture, the sea bream is considered a symbol of good luck and these distinctively shaped pastries are made by pouring waffle-like batter into metal molded trays and topping with red beans, chocolate or other fillings. The two halves of the fish are then folded together and cooked until golden brown. They originated in Tokyo in 1909.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/Taiyaki-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/Taiyaki-collage.jpg\" alt=\"taiyaki fish pastry\" title=\"taiyaki fish pastry\" width=\"560\" height=\"404\" class=\"alignnone size-full wp-image-37364\">\u003c/a>\u003c/p>\n\u003cp>Full of lucky fish pastries, we ducked into \u003ca href=\"http://www.yelp.com/biz/nippon-ya-san-francisco\">Nippon-Ya\u003c/a>, a stylish shop specializing in \u003cem>omiyage\u003c/em>, the artfully wrapped regional specialties that Japanese visitors commonly bring back from their travels for friends and co-workers. Beautifully boxed mochi in fruit flavors, plus cookies, tea and other souvenirs from all over Japan are their most popular selections. We were offered tastes of creamy chocolate mochi.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/shop-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/shop-collage.jpg\" alt=\"Nippon Ya\" title=\"Nippon Ya\" width=\"560\" height=\"224\" class=\"alignnone size-full wp-image-37365\">\u003c/a>\u003c/p>\n\u003cp>On our way out of the building Lisa pointed out shops that carry stickers, stationery and fashion and then impossibly announced that it was time for lunch. A 3-course lunch at that, with \u003cem>wakame\u003c/em>, a slippery green seaweed salad, a pair of mini gyozas and a big bowl of steaming \u003cem>nabeyaki\u003c/em> noodle soup with vegetables, fish cake, chicken, shrimp tempura and udon or soba noodles. The key ingredient of the soup is the \u003cem>dashi\u003c/em> flavored broth and \u003ca href=\"http://www.mifune.com/\">Mifune\u003c/a> Bistro’s dashi had a strong, clear taste.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/soup1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/soup1.jpg\" alt=\"nabeyaki soup\" title=\"nabeyaki soup\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-37579\">\u003c/a>\u003c/p>\n\u003cp>As I waddled out after lunch, much wiser and definitely much fuller than before I started the tour, I made mental note of the dozen new tastes I’d sampled, and wondered if this is how sumo wrestlers begin to build their girth.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.edibleexcursions.net/japantown_tour.htm\">Edible Excursions' Japantown tour\u003c/a> is offered every Friday and the second Saturday of the month, from 11-2:30, for $85. Itinerary may vary. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/lisa1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/lisa1.jpg\" alt=\"Lisa Rogovin - Edible Excursions - Epicurean Concierge\" title=\"Lisa Rogovin - Edible Excursions - Epicurean Concierge\" width=\"300\" height=\"418\" class=\"alignleft size-full wp-image-37530\">\u003c/a>\u003c/p>\n\u003cp>I love treasure hunts, especially if cultural adventure and sampling delectable goodies are involved, so I was eager to join Edible Excursions’ new \u003ca href=\"http://www.edibleexcursions.net/japantown_tour.htm\">Japantown tour\u003c/a>. Although I consider myself pretty savvy when it comes to Japanese cuisine, epicurean concierge, Lisa Rogovin introduced me to a novel set of sweet and savory yummies hiding in plain sight. \u003c/p>\n\u003cp>The former ad exec for Gourmet Magazine, whose company provides tasting tours of the Mission, Ferry Building and Berkeley’s Gourmet Ghetto, was recently asked by Japantown’s Merchant Association to add a tour of the 4-block area centered on Post and Buchanan. After having done her cultural homework, Lisa ushered a half dozen of us through the warrens of a pair of concrete mall structures that anchor Japantown, as well as some surrounding streets in order to educate and tantalize our taste buds.\u003c/p>\n\u003cp>Surprisingly, our outing began with a non-Japanese beverage, a warm sweet potato latte at \u003ca href=\"http://blogs.sfweekly.com/foodie/2011/07/sweet_potato_lattes_sooth_japa.php\">Yakiniq Café\u003c/a>, where owner Christy Hwang serves the traditional Korean comfort drink, made with sweet potato, syrup and foamed milk. Lisa informed us that besides Japanese shops and restaurants, Japantown encompasses a few Korean dining spots and even a \u003ca href=\"http://www.andersenbakery.com/\">Danish Bakery\u003c/a>. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>As we sipped our hot drinks in the funky, art-lined café, Lisa issued a gentle warning, “This will be three and a half hours of eating; so pace yourselves.” That caveat was promptly forgotten as soon as we drained our cups of foamy liquid.\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/24/2012/01/sweet-potato-latte1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/sweet-potato-latte1.jpg\" alt=\"sweet potato latte\" title=\"sweet potato latte\" width=\"560\" height=\"329\" class=\"alignnone size-full wp-image-37563\">\u003c/a>\u003c/p>\n\u003cp>On our walk to our next stop, Lisa gave us a short rundown on the history of Japantown, which began to take shape just after the 1906 earthquake when Japanese San Franciscans needed a place to gather for community support. At its height, it stretched for 36 blocks until WWII internment orders emptied the thriving neighborhood, uprooting its residents and merchants. After the war, many came back to rebuild their lives. In 1968, an urban renewal project bulldozed old Victorians and erected the imposing concrete buildings still at its center, whose fortress-like exterior may seem daunting to uninitiated visitors.\u003c/p>\n\u003cp>One artifact from the original Japantown that is very much alive is \u003ca href=\"http://www.benkyodocompany.com/\">Benkyodo\u003c/a>, an unassuming little diner and bakery, that makes traditional fresh mochi confections.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mochi.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/mochi.jpg\" alt=\"benkyodo mochi\" title=\"benkyodo mochi\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-37356\">\u003c/a>\u003c/p>\n\u003cp>This family business opened in 1906, and is now run by brothers Ricky and Robert Okamura, grandsons of the original owner. Entering their long narrow café, we discovered a split personality: the right side features a low orange Formica counter, matching leatherette bar stools and a Coca Cola menu board with changeable red and black plastic letters that dates from the 50s. Fare and prices also seem to be frozen in time (hot dog $3.15, hamburger $3.10)—just the thing to attract a cadre of regulars. The left side is dominated by the bakery case, which on this late December Friday attracted a crowd of shoppers, standing in line to buy special handmade mochi and manju pastries for the New Year. We sampled chubby, chewy rice flour orbs filled with sweet red beans or blueberries.\u003c/p>\n\u003cp>Sadly, our next stop was a piece of Japantown history that was just about to close after 105 years in business, \u003ca href=\"http://www.sfexaminer.com/local/2011/12/sf-japantown-losing-105-year-old-landmark-sakai-market\">Uoki K. Sakai market\u003c/a>. There we tasted an earthy hijiki seaweed salad and crunchy burdock and carrot salad from their deli while Lisa clued us in on preparing sushi rice using rice vinegar powder sold at the store. There are two other markets still left in Japantown.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/hijiki-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/hijiki-collage.jpg\" alt=\"hijiki and burdock salads\" title=\"hijiki and burdock salads\" width=\"560\" height=\"283\" class=\"alignnone size-full wp-image-37357\">\u003c/a>\u003c/p>\n\u003cp>From the oldest businesses, we transitioned to visit the latest addition to Japantown, the \u003ca href=\"http://www.newpeopleworld.com/\">New People\u003c/a> complex, a narrow, stylish white edifice which houses the SF Film Society, a café and retail stores such as \u003ca href=\"http://www.sousousf.blogspot.com/\">Sou-Sou\u003c/a> for tabi (divided shoes and socks) with bold fabric designs and \u003ca href=\"http://baby-aatp.blogspot.com/\">Baby the Stars Shine Bright\u003c/a> for Lolita frilly pink dresses. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/onigiri1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/onigiri1.jpg\" alt=\"\" title=\"onigiri\" width=\"300\" height=\"483\" class=\"alignleft size-full wp-image-37531\">\u003c/a>We stopped downstairs at \u003ca href=\"http://www.onigilly.com/\">Onigilly\u003c/a> for an updated version of the ubiquitous Japanese finger food, \u003cem>onigiri\u003c/em>, balls or triangles of white rice wrapped in seaweed, which may be stuffed with pickled plum or cooked salmon. In Japan, these portable meals are sold in train stations, convenience stores and are as much a part of bento lunchboxes as our PB&J sandwiches.\u003c/p>\n\u003cp>Onigilly (a play the American pronunciation of onigiri) is the creation of Koji Kanematsu, the first male to go through \u003ca href=\"http://www.lacocinasf.org\">La Cocina’s\u003c/a> food business incubator program. He updated the traditional snacks using brown rice and fillings such as eggplant, hijiki and spicy scallop, as well as the traditional pickled plum. Onigilly also operates a food cart in Justin Herman Plaza and other locations around town.\u003c/p>\n\u003cp>After this substantial snack and a quick tour of the trendy shops in New People, we headed across the street to the Japan Center. As we entered the busy mall, Lisa, an engaging and knowledgeable guide who was inspired by her own cultural curiosity, told us, “You’ll notice we won’t be having any sushi, tempura or teriyaki today. I want to introduce you to new things and demystify some Japanese dishes that might be unfamiliar to you.” \u003c/p>\n\u003cp>Our eating adventure continued at \u003ca href=\"http://www.mifune.com/\">Mifune Don\u003c/a>, where we sat down for another mainstay of real Japanese cooking that is not commonly known to foreigners. \u003ca href=\"http://en.wikipedia.org/wiki/Okonomiyaki\">Okonomiyaki\u003c/a> is called a “savory pancake” but the name literally means “what you like” and is a tasty way to use leftovers. These large grilled discs usually contain some combination of eggs, shredded yam, cabbage, meat, or seafood, topped with a special brown sauce and squiggles of Japanese mayonnaise. They are sprinkled with bonita shavings, whose eerie 3-D undulations seemed to be waving at me, inviting me to partake in this hearty, vegetable griddlecake. My first \u003cem>okonomiyaki\u003c/em> was a satisfying discovery and definitely will not be my last. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/pancake.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/pancake.jpg\" alt=\"japanese pancake\" title=\"japanese pancake\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-37361\">\u003c/a>\u003c/p>\n\u003cp>Then our group of locals and out of state visitors shifted into an intense assault on sweetness, starting with a neon-hued, mini Geisha float—green tea ice cream topped with red beans, green tea syrup and red mochi cubes at Carol Murata’s \u003ca href=\"http://www.yelp.com/biz/muratas-cafe-hana-san-francisco\">Café Hana\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/geisha-float1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/geisha-float1.jpg\" alt=\"geisha float\" title=\"geisha float\" width=\"560\" height=\"378\" class=\"alignnone size-full wp-image-37569\">\u003c/a>\u003c/p>\n\u003cp>For our second dessert, we strolled over to \u003ca href=\"http://www.yelp.com/biz/mays-coffee-shop-san-francisco\">May’s Coffee Shop\u003c/a>, run by Carol’s mother May Murata since 1973, to sample \u003cem>taiyaki\u003c/em>, a fish-shaped sweet with a long history. In Japanese culture, the sea bream is considered a symbol of good luck and these distinctively shaped pastries are made by pouring waffle-like batter into metal molded trays and topping with red beans, chocolate or other fillings. The two halves of the fish are then folded together and cooked until golden brown. They originated in Tokyo in 1909.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/Taiyaki-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/Taiyaki-collage.jpg\" alt=\"taiyaki fish pastry\" title=\"taiyaki fish pastry\" width=\"560\" height=\"404\" class=\"alignnone size-full wp-image-37364\">\u003c/a>\u003c/p>\n\u003cp>Full of lucky fish pastries, we ducked into \u003ca href=\"http://www.yelp.com/biz/nippon-ya-san-francisco\">Nippon-Ya\u003c/a>, a stylish shop specializing in \u003cem>omiyage\u003c/em>, the artfully wrapped regional specialties that Japanese visitors commonly bring back from their travels for friends and co-workers. Beautifully boxed mochi in fruit flavors, plus cookies, tea and other souvenirs from all over Japan are their most popular selections. We were offered tastes of creamy chocolate mochi.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/shop-collage.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/shop-collage.jpg\" alt=\"Nippon Ya\" title=\"Nippon Ya\" width=\"560\" height=\"224\" class=\"alignnone size-full wp-image-37365\">\u003c/a>\u003c/p>\n\u003cp>On our way out of the building Lisa pointed out shops that carry stickers, stationery and fashion and then impossibly announced that it was time for lunch. A 3-course lunch at that, with \u003cem>wakame\u003c/em>, a slippery green seaweed salad, a pair of mini gyozas and a big bowl of steaming \u003cem>nabeyaki\u003c/em> noodle soup with vegetables, fish cake, chicken, shrimp tempura and udon or soba noodles. The key ingredient of the soup is the \u003cem>dashi\u003c/em> flavored broth and \u003ca href=\"http://www.mifune.com/\">Mifune\u003c/a> Bistro’s dashi had a strong, clear taste.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/soup1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/soup1.jpg\" alt=\"nabeyaki soup\" title=\"nabeyaki soup\" width=\"560\" height=\"315\" class=\"alignnone size-full wp-image-37579\">\u003c/a>\u003c/p>\n\u003cp>As I waddled out after lunch, much wiser and definitely much fuller than before I started the tour, I made mental note of the dozen new tastes I’d sampled, and wondered if this is how sumo wrestlers begin to build their girth.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/CfakepathCoffee.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/01/CfakepathCoffee.jpg\" alt=\"Coffee photo: kennejima on Flickr\" title=\"Coffee photo: kennejima on Flickr\" width=\"248\" height=\"140\" class=\"alignleft size-full wp-image-37411\">\u003c/a>The Bay Area has been at the forefront of a coffee renaissance in recent years, and local boutique companies like Blue Bottle, Ritual and Four Barrel are now spreading their roasting philosophy -- and their coffee beans -- across the country. KQED's Forum talks to some of the entrepreneurs behind the so-called \"\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/29/3rd-wave-coffee-roasting-in-the-bay-area/\">third-wave\u003c/a>\" coffee movement.\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201201091000\">Original Broadcast:\u003c/a> Mon, Jan 9, 2012 -- 10:00 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/R201201091000.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/R201201091000.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Scott Shafer\u003c/p>\n\u003cul>\n\u003cstrong>Guests:\u003c/strong>\n\u003cli>Eileen Hassi, owner of \u003ca href=\"http://www.ritualroasters.com/\">Ritual Coffee Roasters\u003c/a>\u003c/li>\n\u003cli>James Freeman, owner of \u003ca href=\"http://www.bluebottlecoffee.net/wholesale/overview/\">Blue Bottle Coffee\u003c/a>\u003c/li>\n\u003cli>Jeremy Tooker, owner of \u003ca href=\"http://fourbarrelcoffee.com/\">Four Barrel Coffee\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>Related BAB posts:\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/29/3rd-wave-coffee-roasting-in-the-bay-area/\">3rd Wave Coffee Roasting in the Bay Area\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/30/bay-area-coffee-roasters-food-wine-this-week/\">Bay Area Coffee Roasters: Food & Wine This Week\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"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. ",
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"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.",
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"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>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"politicalbreakdown": {
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"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"pri-the-world": {
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"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
"info": "A two-time Peabody Award-winner, Radiolab is an investigation told through sounds and stories, and centered around one big idea. In the Radiolab world, information sounds like music and science and culture collide. Hosted by Jad Abumrad and Robert Krulwich, the show is designed for listeners who demand skepticism, but appreciate wonder. WNYC Studios is the producer of other leading podcasts including Freakonomics Radio, Death, Sex & Money, On the Media and many more.",
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"reveal": {
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"title": "Reveal",
"info": "Created by The Center for Investigative Reporting and PRX, Reveal is public radios first one-hour weekly radio show and podcast dedicated to investigative reporting. Credible, fact based and without a partisan agenda, Reveal combines the power and artistry of driveway moment storytelling with data-rich reporting on critically important issues. The result is stories that inform and inspire, arming our listeners with information to right injustices, hold the powerful accountable and improve lives.Reveal is hosted by Al Letson and showcases the award-winning work of CIR and newsrooms large and small across the nation. In a radio and podcast market crowded with choices, Reveal focuses on important and often surprising stories that illuminate the world for our listeners.",
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"officialWebsiteLink": "https://www.revealnews.org/episodes/",
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},
"rightnowish": {
"id": "rightnowish",
"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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"order": 16
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},
"science-friday": {
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