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"disqusTitle": "Food Bloggers Share Inside Tips for Summer Bay Area Food",
"title": "Food Bloggers Share Inside Tips for Summer Bay Area Food",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/humphry-slocombe500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/humphry-slocombe500.jpg\" alt=\"Humphry Slocombe. Photo: Sabrina Modelle\" title=\"Humphry Slocombe. Photo: Sabrina Modelle\" width=\"500\" height=\"442\" class=\"alignnone size-full wp-image-30456\">\u003c/a>\u003cbr>\n\u003cem>Enjoying Humphry Slocombe Ice Cream. Photo: Sabrina Modelle\u003c/em>\u003c/p>\n\u003cp>The Bay Area is finally seeing 75+ degree weather, and both locals and tourists are out in full force, soaking up some much-needed vitamin D. Dolores Park is packed from corner to corner, the bubble tea shops have lines out the door, and street food vendors are crowding the alleyways and sidewalks.\u003c/p>\n\u003cp>When the weather warrants sunscreen, what better activities are there to take part in than those that involve eating? Right now is the time to enjoy an \u003ca href=\"http://www.biritecreamery.com/menu.html\">epic ice cream sundae\u003c/a> while sitting enjoying the sun on a restaurant's outdoor patio, or grab a \u003ca href=\"http://pizzeriadelfina.com/\" title=\"Delfina Pizza\">gourmet pizza\u003c/a> and chow down in the park. But how do you know where to eat?\u003c/p>\n\u003cp>Sure you can just grab a burrito from your favorite taqueria, or \u003ca href=\"http://www.goodfoodstories.com/2010/04/12/neighborhood-guide-the-mission-district-san-francisco/\" title=\"Mission District Food Guide\">walk around the Mission District\u003c/a> while following your nose, but we thought we'd offer you a few tips on must-taste opportunities during these gorgeous summer days. We've tapped two local food bloggers to share their inside tips on the best edible offerings around town: meet Irvin Lin of \u003ca href=\"http://www.eatthelove.com/\" title=\"Eat the Love\">Eat the Love\u003c/a> and Sabrina Modelle of \u003ca href=\"http://www.thetomatotart.com/\" title=\"The Tomato Tart\">The Tomato Tart\u003c/a>, your honorary culinary guides for the summer, as they provide insider advice on the best summer fare around the bay.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/CHEF-STRONG-SFCHEFS400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/CHEF-STRONG-SFCHEFS400.jpg\" alt=\"SF Chefs -- Chef Anthony Strong of Locanda. Photo: Sabrina Modelle\" title=\"SF Chefs -- Chef Anthony Strong of Locanda. Photo: Sabrina Modelle\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-30470\">\u003c/a>\u003cbr>\n\u003cem>SF Chefs -- Chef Anthony Strong of Locanda. Photo: Sabrina Modelle\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>What are your favorite summer food events? What makes them so special?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Irvin:\u003c/strong> Hands down, my favorite summer food event is the \u003ca href=\"http://www.sfstreetfoodfest.com/\" title=\"San Francisco Street Food Festival\">San Francisco Street Food Festival\u003c/a>. Street food is often where the innovation is happening in the food world. Though the lines are long, the food is always wonderful to eat and there is always a sense of discovery when you go there. This will be the third annual event (I believe it's scheduled August 20th), sponsored by the fantastic incubation kitchen La Cocina, and there will be established restaurants there as well as unknown vendors. This year sounds even better as they've not only expanded into some parking lots and it coincides with the National Street Food conference.\u003c/p>\n\u003cp>\u003cstrong>Sabrina:\u003c/strong> Since it began two years ago, the \u003ca href=\"http://eatrealfest.com/event/Oakland/California/2011\" title=\"Eat Real Fest\">Eat Real Fest in Oakland\u003c/a> has fallen on my anniversary weekend and my husband and I have had a street food anniversary date. We love strolling around Jack London square drinking local beer, sampling real street food, taking in food demos, and hanging out by the water's edge. This year, it's moved back to September, but since that feels like our summer anyway, I'll include it. I'm also really looking forward to \u003ca href=\"http://sfchefs2011.com/\" title=\"SF Chefs\">SF Chefs\u003c/a> this year. It will be my first time attending, but the preview events started last weekend with an amazing pasta-making demo with Chef Anthony Strong of Locanda and Chef Charles Phan of The Slanted Door. You can catch me hanging out at upcoming preview events each Saturday in July. This Saturday will feature Rachel Saunders of \u003ca href=\"http://sfchefs2011.com/\" title=\"Blue Chair Jam\">Blue Chair Fruit Jam\u003c/a>. \u003c/p>\n\u003cp>\u003cstrong>When the weather heats up, what are your favorite places to eat in San Francisco?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Irvin:\u003c/strong> I absolutely love going to \u003ca href=\"http://biritemarket.com/\" title=\"Bi-Rite Market\">Bi-Rite Market\u003c/a> and grabbing a sandwich and heading to the park. Though people complain that Bi-Rite Market is packed with people (navigating the crowds in the tiny store on a sunny weekend is a pain) the secret to getting a decent sandwich there and not going crazy is to call ahead. Just check out their \u003ca href=\"http://biritemarket.com/departments/sandwiches/\" title=\"Bi-Rite Market sandwiches\">website\u003c/a>, look at the deli section and call ahead and place your order for your sandwich. Then ten minutes later, pop on over and just pick it up at the register, no fuss. Walk on over to Dolores Park where the people watching is fantastic and the late summer sun will shine on your face. \u003c/p>\n\u003cp>\u003cstrong>Sabrina:\u003c/strong> When it's hot, I love eating on my little patio, of course. I'm in The Mission, so picking up some essentials from Bi-Rite and throwing together a \u003ca href=\"http://www.wasabimon.com/archive/heirloom-tomatoes-caprese-salad-recipe/\" title=\"Caprese Salad\">quick salad\u003c/a> is my preferred course of action. If we're going out, I love to eat sushi when it's warm. There's nothing that can compare to the freshness and simplicity of ingredients in well-prepared Japanese cuisine. I'm currently in love with \u003ca href=\"http://www.ichisushi.com/ICHI/ICHI.html\" title=\"ICHI Sushi\">Ichi Sushi\u003c/a>. I think Tim Archuletta is amazing -- both because he's very talented and I've enjoyed sitting across the bar and chatting with him. \u003ca href=\"http://www.sushibistro.com/Home.html\" title=\"Sushi Bistro\">Sushi Bistro\u003c/a> on 24th is another favorite for really fresh nigiri, the sushi chef is just amazing and I suggest trying whatever he recommends.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/CAPRESE-PATIO500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/CAPRESE-PATIO500-300x199.jpg\" alt=\"Caprese salad on the patio. Photo: Sabrina Modelle\" title=\"Caprese salad on the patio. Photo: Sabrina Modelle\" width=\"300\" height=\"199\" class=\"alignnone size-medium wp-image-30472\">\u003c/a>\u003cbr>\n\u003cem>Caprese salad on the patio. Photo: Sabrina Modelle\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Where is your favorite ice cream place in SF? What's your favorite flavor there?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Irvin:\u003c/strong> I adore \u003ca href=\"http://www.humphryslocombe.com/\" title=\"Humphry Slocombe\">Humphry Slocombe\u003c/a>, and I think \u003ca href=\"http://singleguychef.blogspot.com/2010/06/mr-and-mrs-miscellaneous-ice-cream-in.html\" title=\"Mr. and Mrs. Miscellaneous\">Mr. and Mrs. Miscellaneous\u003c/a> is fantastic, I'm a \u003ca href=\"http://biritecreamery.com/\" title=\"Bi-Rite Creamery\">Bi-Rite Creamery\u003c/a> sort of guy. Again, part of it is the \u003ca href=\"http://missiondolorespark.com/\" title=\"Dolores Park\">Dolores Park\u003c/a> appeal, where you can buy some ice cream and walk over to the park, but part of it is the secret shortcuts that make me feel like I'm in the know. Everyone complains the lines are ridiculous (and they are) but rarely is the line long over a the soft serve window. Even better, if you know what flavors you like, go directly to the cold case in the main part of the ice cream shop and just buy a pint, bypassing the line completely. My partner AJ loves their signature Salted Caramel, but I'm a fan of the Honey Lavender. Rich, floral with a touch of sweetness, I get it every time.\u003c/p>\n\u003cp>\u003cstrong>Sabrina:\u003c/strong> I am a big fan of Humphry Slocombe. I'm exactly two blocks away from their store, and when we first moved in, I actually had a little problem. I had to set rules either one scoop of ice cream or one \u003ca href=\"http://www.dynamodonut.com/\" title=\"Dynamo Donut\">Dynamo Donut\u003c/a> once per week. The \u003ca href=\"http://www.humphryslocombe.com/%7C_Flavors_%7C.html\" title=\"Flavors\">ice cream pretty much always won out\u003c/a>. Now, I've slowed down on my consumption quite a bit, and I visit about once a month or so. I love their salted licorice, their brown butter, and of course, the first thing I ever tried the ancho chili chocolate.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/ICHI-SUSHI500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/ICHI-SUSHI500.jpg\" alt=\"Ichi Sushi. Photo: Sabrina Modelle\" title=\"Ichi Sushi. Photo: Sabrina Modelle\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-30473\">\u003c/a>\u003cbr>\n\u003cem>Ichi Sushi. Photo: Sabrina Modelle\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/humphry-slocombe500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/humphry-slocombe500.jpg\" alt=\"Humphry Slocombe. Photo: Sabrina Modelle\" title=\"Humphry Slocombe. Photo: Sabrina Modelle\" width=\"500\" height=\"442\" class=\"alignnone size-full wp-image-30456\">\u003c/a>\u003cbr>\n\u003cem>Enjoying Humphry Slocombe Ice Cream. Photo: Sabrina Modelle\u003c/em>\u003c/p>\n\u003cp>The Bay Area is finally seeing 75+ degree weather, and both locals and tourists are out in full force, soaking up some much-needed vitamin D. Dolores Park is packed from corner to corner, the bubble tea shops have lines out the door, and street food vendors are crowding the alleyways and sidewalks.\u003c/p>\n\u003cp>When the weather warrants sunscreen, what better activities are there to take part in than those that involve eating? Right now is the time to enjoy an \u003ca href=\"http://www.biritecreamery.com/menu.html\">epic ice cream sundae\u003c/a> while sitting enjoying the sun on a restaurant's outdoor patio, or grab a \u003ca href=\"http://pizzeriadelfina.com/\" title=\"Delfina Pizza\">gourmet pizza\u003c/a> and chow down in the park. But how do you know where to eat?\u003c/p>\n\u003cp>Sure you can just grab a burrito from your favorite taqueria, or \u003ca href=\"http://www.goodfoodstories.com/2010/04/12/neighborhood-guide-the-mission-district-san-francisco/\" title=\"Mission District Food Guide\">walk around the Mission District\u003c/a> while following your nose, but we thought we'd offer you a few tips on must-taste opportunities during these gorgeous summer days. We've tapped two local food bloggers to share their inside tips on the best edible offerings around town: meet Irvin Lin of \u003ca href=\"http://www.eatthelove.com/\" title=\"Eat the Love\">Eat the Love\u003c/a> and Sabrina Modelle of \u003ca href=\"http://www.thetomatotart.com/\" title=\"The Tomato Tart\">The Tomato Tart\u003c/a>, your honorary culinary guides for the summer, as they provide insider advice on the best summer fare around the bay.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/CHEF-STRONG-SFCHEFS400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/CHEF-STRONG-SFCHEFS400.jpg\" alt=\"SF Chefs -- Chef Anthony Strong of Locanda. Photo: Sabrina Modelle\" title=\"SF Chefs -- Chef Anthony Strong of Locanda. Photo: Sabrina Modelle\" width=\"400\" height=\"600\" class=\"alignnone size-full wp-image-30470\">\u003c/a>\u003cbr>\n\u003cem>SF Chefs -- Chef Anthony Strong of Locanda. Photo: Sabrina Modelle\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>What are your favorite summer food events? What makes them so special?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Irvin:\u003c/strong> Hands down, my favorite summer food event is the \u003ca href=\"http://www.sfstreetfoodfest.com/\" title=\"San Francisco Street Food Festival\">San Francisco Street Food Festival\u003c/a>. Street food is often where the innovation is happening in the food world. Though the lines are long, the food is always wonderful to eat and there is always a sense of discovery when you go there. This will be the third annual event (I believe it's scheduled August 20th), sponsored by the fantastic incubation kitchen La Cocina, and there will be established restaurants there as well as unknown vendors. This year sounds even better as they've not only expanded into some parking lots and it coincides with the National Street Food conference.\u003c/p>\n\u003cp>\u003cstrong>Sabrina:\u003c/strong> Since it began two years ago, the \u003ca href=\"http://eatrealfest.com/event/Oakland/California/2011\" title=\"Eat Real Fest\">Eat Real Fest in Oakland\u003c/a> has fallen on my anniversary weekend and my husband and I have had a street food anniversary date. We love strolling around Jack London square drinking local beer, sampling real street food, taking in food demos, and hanging out by the water's edge. This year, it's moved back to September, but since that feels like our summer anyway, I'll include it. I'm also really looking forward to \u003ca href=\"http://sfchefs2011.com/\" title=\"SF Chefs\">SF Chefs\u003c/a> this year. It will be my first time attending, but the preview events started last weekend with an amazing pasta-making demo with Chef Anthony Strong of Locanda and Chef Charles Phan of The Slanted Door. You can catch me hanging out at upcoming preview events each Saturday in July. This Saturday will feature Rachel Saunders of \u003ca href=\"http://sfchefs2011.com/\" title=\"Blue Chair Jam\">Blue Chair Fruit Jam\u003c/a>. \u003c/p>\n\u003cp>\u003cstrong>When the weather heats up, what are your favorite places to eat in San Francisco?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Irvin:\u003c/strong> I absolutely love going to \u003ca href=\"http://biritemarket.com/\" title=\"Bi-Rite Market\">Bi-Rite Market\u003c/a> and grabbing a sandwich and heading to the park. Though people complain that Bi-Rite Market is packed with people (navigating the crowds in the tiny store on a sunny weekend is a pain) the secret to getting a decent sandwich there and not going crazy is to call ahead. Just check out their \u003ca href=\"http://biritemarket.com/departments/sandwiches/\" title=\"Bi-Rite Market sandwiches\">website\u003c/a>, look at the deli section and call ahead and place your order for your sandwich. Then ten minutes later, pop on over and just pick it up at the register, no fuss. Walk on over to Dolores Park where the people watching is fantastic and the late summer sun will shine on your face. \u003c/p>\n\u003cp>\u003cstrong>Sabrina:\u003c/strong> When it's hot, I love eating on my little patio, of course. I'm in The Mission, so picking up some essentials from Bi-Rite and throwing together a \u003ca href=\"http://www.wasabimon.com/archive/heirloom-tomatoes-caprese-salad-recipe/\" title=\"Caprese Salad\">quick salad\u003c/a> is my preferred course of action. If we're going out, I love to eat sushi when it's warm. There's nothing that can compare to the freshness and simplicity of ingredients in well-prepared Japanese cuisine. I'm currently in love with \u003ca href=\"http://www.ichisushi.com/ICHI/ICHI.html\" title=\"ICHI Sushi\">Ichi Sushi\u003c/a>. I think Tim Archuletta is amazing -- both because he's very talented and I've enjoyed sitting across the bar and chatting with him. \u003ca href=\"http://www.sushibistro.com/Home.html\" title=\"Sushi Bistro\">Sushi Bistro\u003c/a> on 24th is another favorite for really fresh nigiri, the sushi chef is just amazing and I suggest trying whatever he recommends.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/CAPRESE-PATIO500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/CAPRESE-PATIO500-300x199.jpg\" alt=\"Caprese salad on the patio. Photo: Sabrina Modelle\" title=\"Caprese salad on the patio. Photo: Sabrina Modelle\" width=\"300\" height=\"199\" class=\"alignnone size-medium wp-image-30472\">\u003c/a>\u003cbr>\n\u003cem>Caprese salad on the patio. Photo: Sabrina Modelle\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Where is your favorite ice cream place in SF? What's your favorite flavor there?\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Irvin:\u003c/strong> I adore \u003ca href=\"http://www.humphryslocombe.com/\" title=\"Humphry Slocombe\">Humphry Slocombe\u003c/a>, and I think \u003ca href=\"http://singleguychef.blogspot.com/2010/06/mr-and-mrs-miscellaneous-ice-cream-in.html\" title=\"Mr. and Mrs. Miscellaneous\">Mr. and Mrs. Miscellaneous\u003c/a> is fantastic, I'm a \u003ca href=\"http://biritecreamery.com/\" title=\"Bi-Rite Creamery\">Bi-Rite Creamery\u003c/a> sort of guy. Again, part of it is the \u003ca href=\"http://missiondolorespark.com/\" title=\"Dolores Park\">Dolores Park\u003c/a> appeal, where you can buy some ice cream and walk over to the park, but part of it is the secret shortcuts that make me feel like I'm in the know. Everyone complains the lines are ridiculous (and they are) but rarely is the line long over a the soft serve window. Even better, if you know what flavors you like, go directly to the cold case in the main part of the ice cream shop and just buy a pint, bypassing the line completely. My partner AJ loves their signature Salted Caramel, but I'm a fan of the Honey Lavender. Rich, floral with a touch of sweetness, I get it every time.\u003c/p>\n\u003cp>\u003cstrong>Sabrina:\u003c/strong> I am a big fan of Humphry Slocombe. I'm exactly two blocks away from their store, and when we first moved in, I actually had a little problem. I had to set rules either one scoop of ice cream or one \u003ca href=\"http://www.dynamodonut.com/\" title=\"Dynamo Donut\">Dynamo Donut\u003c/a> once per week. The \u003ca href=\"http://www.humphryslocombe.com/%7C_Flavors_%7C.html\" title=\"Flavors\">ice cream pretty much always won out\u003c/a>. Now, I've slowed down on my consumption quite a bit, and I visit about once a month or so. I love their salted licorice, their brown butter, and of course, the first thing I ever tried the ancho chili chocolate.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/ICHI-SUSHI500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/ICHI-SUSHI500.jpg\" alt=\"Ichi Sushi. Photo: Sabrina Modelle\" title=\"Ichi Sushi. Photo: Sabrina Modelle\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-30473\">\u003c/a>\u003cbr>\n\u003cem>Ichi Sushi. Photo: Sabrina Modelle\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Head to New Taste Marketplace this Saturday for good eats",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/NewTasteFromAbove500px.jpg\" alt=\"\" title=\"New Taste Marketplace, view from above.\" width=\"500\" height=\"275\" class=\"alignnone size-full wp-image-30325\">\u003cbr>\n\u003cem>Photo courtesy of \u003ca href=\"http://newtastemarketplace.org/\">New Taste Marketplace\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>Amid the pop-ups, underground markets and food truck parties taking place on a daily basis in the Bay Area, New Taste Marketplace stands out with its low-key vibe, terrific vendors and fundraising mission. Held at \u003ca href=\"http://www.saintgregorys.org/\">St. Gregory's Church\u003c/a> in Potrero Hill, \u003ca href=\"http://newtastemarketplace.org/\">New Taste Marketplace\u003c/a> takes place once a month and features approximately 30 food vendors selling hot dishes to eat on-the-spot and artisan foods to take home. Community members and families sit on the altar and in spots all over the church listening to music and eating everything from Asian-fusion cupcakes to Thai curries and pierogis. \"Think of it like an overgrown bake sale,\" says Elianna Friedman, Market Director.\u003c/p>\n\u003cp>Customers gain access to New Taste Marketplace by giving a small donation, which goes to \u003ca href=\"http://thefoodpantry.org/\">The Food Pantry\u003c/a> and St. Gregory's to support their efforts to provide food to San Francisco's hungry. Since its inception in November 2010, New Taste has raised over $10,000—money that goes toward a food giveaway that takes place each week at St. Gregory's. \"I love that New Taste is held in the exact space as the food pantry on Fridays,\" says Friedman. \"I hope that it adds to the sense of giving and community.\"\u003c/p>\n\u003cp>The vendors that you'll find at New Taste are small and mostly only found at other similar markets around the Bay Area. On a recent visit to New Taste, I took home rabbit pate from \u003ca href=\"http://dehesafoods.com/dehesa.html\">Dehesa Foods\u003c/a>, goat cheese mozzarella from \u003ca href=\"http://www.faeriegoatmother.com/\">Faerie Goatmother\u003c/a>, kimchi from \u003ca href=\"http://monchifoods.com/\">Monchi Foods\u003c/a> and wheat pasta from \u003ca href=\"http://www.baiapasta.com/\">Baia Pasta\u003c/a>.\u003c/p>\n\u003cp>\"The same vendors don't come every time, which creates space for new vendors,\" Friedman commented. \"Some vendors outgrow the market, and they move into something more permanent.\" Markets such as New Taste are serving as incubators for food vendors around the city. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.dandelionchocolate.com/\">Dandelion Chocolate\u003c/a> is a small \"bean-to-bar\" chocolate company based in the Mission that is about two years old. Alice Nystrom of Dandelion enjoys that the Marketplace gives Dandelion's founders a chance to interface directly with the customer. \"We always sell a lot more chocolate when we're able to tell our story,\" she says. \"Customers who come are really curious, they have a lot of questions about our chocolate and our company. They are really eager to see all these small businesses and support them.\"\u003c/p>\n\u003cp>\u003ca href=\"http://cafemereb.com/\">Cafe Mereb\u003c/a> is one of the few brick-and-mortar businesses that participates in New Taste. It's a family-owned Mediterranean and Eritrean resturant in the Richmond that uses New Taste to market to new customers in a different part of the city, and to test new recipes. Cafe Mereb participates in New Taste every 2 months, and offers Eritrean specialties like a lamb stew called \u003cem>tibsi\u003c/em>, a slow-cooked chickpea stew called \u003cem>shurro\u003c/em> take-home items such as \u003cem>berbere\u003c/em> spices and a ghee-like spiced, clarified butter called \u003cem>tesmi\u003c/em>. Elilta Habtetsion participates in the market on behalf of her family's restaurant and sees a lot of value in participating in a market like New Taste. \"It's been very positive, and we've seen a few people stop by our cafe. It's great to talk to people one-on-one, and give our restaurant a little more exposure, and we love the venue.\"\u003c/p>\n\u003cp>For those curious about how New Taste Marketplace is allowed to exist, while the San Francisco Underground Market was \u003ca href=\"http://blogs.sfweekly.com/foodie/2011/07/going_legit_part_1_with_the_un.php\">shut down last month\u003c/a> by the Health Department, the answer has to do with the fact that the New Taste Marketplace operates under the umbrella of a non-profit organization (The Food Pantry) and is a fundraising event. The \"Craven Allowance,\" the same rule that allows for bake sales, allows New Taste to operate. The Department of Health often drops by New Taste to make sure that vendors are following proper food handling rules.\u003c/p>\n\u003cp>The next New Taste Marketplace is taking place this Saturday, July 16. New Taste generally takes place once a month.\u003c/p>\n\u003cp>\u003cstrong>Information\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://newtastemarketplace.org/\">New Taste Marketplace\u003c/a>\u003cbr>\nSaturday, July 16\u003cbr>\nNoon - 5pm\u003cbr>\nSt. Gregory's Church\u003cbr>\n500 De Haro Street (\u003ca href=\"http://maps.google.com/maps?um=1&ie=UTF-8&q=new+taste+marketplace&fb=1&gl=us&hq=new+taste+marketplace&hnear=0x80859a6d00690021:0x4a501367f076adff,San+Francisco,+CA&ei=7wgfTvzRGpT6sAOmhYUy&sa=X&oi=local_result&ct=image&ved=0CAQQtgM&cid=0,0,17250989957028088409\">map\u003c/a>)\u003cbr>\n\u003ca href=\"http://twitter.com/#!/newtastemarket\">@NewTasteMarket\u003c/a> on Twitter\u003cbr>\nNew Taste on \u003ca href=\"http://www.facebook.com/pages/New-Taste-Marketplace/164254100266680\">Facebook\u003c/a>\u003cbr>\nInterested in volunteering? Contact Elianna Friedman via email: NewTasteMarket@gmail.com\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>What others are saying:\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\"The New Taste Marketplace had a nice community feel, like a church bake sale. And it wasn't a massive clusterjam like some other underground markets in the city.\" - \u003ca href=\"http://singleguychef.blogspot.com/2011/05/san-francisco-is-going-crazy-for-pop-up.html\">Single Guy Chef\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\"I had the best Thai curry of my life in a church. Specifically it was the green Thai curry made by the folks behind Nute's Cupcakes that had me over the moon this weekend.\" - Nicole Grant, \u003ca href=\"http://thebolditalic.com/blog_posts/816-the-new-monthly-taste-marketplace\">The Bold Italic\u003c/a>\u003c/p>\u003c/blockquote>\n\n",
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"excerpt": "New Taste Marketplace, a once-a-month food festival in Potrero Hill, will take place this Saturday, July 16 and will feature over thirty vendors selling hot and to-go foods.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/NewTasteFromAbove500px.jpg\" alt=\"\" title=\"New Taste Marketplace, view from above.\" width=\"500\" height=\"275\" class=\"alignnone size-full wp-image-30325\">\u003cbr>\n\u003cem>Photo courtesy of \u003ca href=\"http://newtastemarketplace.org/\">New Taste Marketplace\u003c/a>.\u003c/em>\u003c/p>\n\u003cp>Amid the pop-ups, underground markets and food truck parties taking place on a daily basis in the Bay Area, New Taste Marketplace stands out with its low-key vibe, terrific vendors and fundraising mission. Held at \u003ca href=\"http://www.saintgregorys.org/\">St. Gregory's Church\u003c/a> in Potrero Hill, \u003ca href=\"http://newtastemarketplace.org/\">New Taste Marketplace\u003c/a> takes place once a month and features approximately 30 food vendors selling hot dishes to eat on-the-spot and artisan foods to take home. Community members and families sit on the altar and in spots all over the church listening to music and eating everything from Asian-fusion cupcakes to Thai curries and pierogis. \"Think of it like an overgrown bake sale,\" says Elianna Friedman, Market Director.\u003c/p>\n\u003cp>Customers gain access to New Taste Marketplace by giving a small donation, which goes to \u003ca href=\"http://thefoodpantry.org/\">The Food Pantry\u003c/a> and St. Gregory's to support their efforts to provide food to San Francisco's hungry. Since its inception in November 2010, New Taste has raised over $10,000—money that goes toward a food giveaway that takes place each week at St. Gregory's. \"I love that New Taste is held in the exact space as the food pantry on Fridays,\" says Friedman. \"I hope that it adds to the sense of giving and community.\"\u003c/p>\n\u003cp>The vendors that you'll find at New Taste are small and mostly only found at other similar markets around the Bay Area. On a recent visit to New Taste, I took home rabbit pate from \u003ca href=\"http://dehesafoods.com/dehesa.html\">Dehesa Foods\u003c/a>, goat cheese mozzarella from \u003ca href=\"http://www.faeriegoatmother.com/\">Faerie Goatmother\u003c/a>, kimchi from \u003ca href=\"http://monchifoods.com/\">Monchi Foods\u003c/a> and wheat pasta from \u003ca href=\"http://www.baiapasta.com/\">Baia Pasta\u003c/a>.\u003c/p>\n\u003cp>\"The same vendors don't come every time, which creates space for new vendors,\" Friedman commented. \"Some vendors outgrow the market, and they move into something more permanent.\" Markets such as New Taste are serving as incubators for food vendors around the city. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.dandelionchocolate.com/\">Dandelion Chocolate\u003c/a> is a small \"bean-to-bar\" chocolate company based in the Mission that is about two years old. Alice Nystrom of Dandelion enjoys that the Marketplace gives Dandelion's founders a chance to interface directly with the customer. \"We always sell a lot more chocolate when we're able to tell our story,\" she says. \"Customers who come are really curious, they have a lot of questions about our chocolate and our company. They are really eager to see all these small businesses and support them.\"\u003c/p>\n\u003cp>\u003ca href=\"http://cafemereb.com/\">Cafe Mereb\u003c/a> is one of the few brick-and-mortar businesses that participates in New Taste. It's a family-owned Mediterranean and Eritrean resturant in the Richmond that uses New Taste to market to new customers in a different part of the city, and to test new recipes. Cafe Mereb participates in New Taste every 2 months, and offers Eritrean specialties like a lamb stew called \u003cem>tibsi\u003c/em>, a slow-cooked chickpea stew called \u003cem>shurro\u003c/em> take-home items such as \u003cem>berbere\u003c/em> spices and a ghee-like spiced, clarified butter called \u003cem>tesmi\u003c/em>. Elilta Habtetsion participates in the market on behalf of her family's restaurant and sees a lot of value in participating in a market like New Taste. \"It's been very positive, and we've seen a few people stop by our cafe. It's great to talk to people one-on-one, and give our restaurant a little more exposure, and we love the venue.\"\u003c/p>\n\u003cp>For those curious about how New Taste Marketplace is allowed to exist, while the San Francisco Underground Market was \u003ca href=\"http://blogs.sfweekly.com/foodie/2011/07/going_legit_part_1_with_the_un.php\">shut down last month\u003c/a> by the Health Department, the answer has to do with the fact that the New Taste Marketplace operates under the umbrella of a non-profit organization (The Food Pantry) and is a fundraising event. The \"Craven Allowance,\" the same rule that allows for bake sales, allows New Taste to operate. The Department of Health often drops by New Taste to make sure that vendors are following proper food handling rules.\u003c/p>\n\u003cp>The next New Taste Marketplace is taking place this Saturday, July 16. New Taste generally takes place once a month.\u003c/p>\n\u003cp>\u003cstrong>Information\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://newtastemarketplace.org/\">New Taste Marketplace\u003c/a>\u003cbr>\nSaturday, July 16\u003cbr>\nNoon - 5pm\u003cbr>\nSt. Gregory's Church\u003cbr>\n500 De Haro Street (\u003ca href=\"http://maps.google.com/maps?um=1&ie=UTF-8&q=new+taste+marketplace&fb=1&gl=us&hq=new+taste+marketplace&hnear=0x80859a6d00690021:0x4a501367f076adff,San+Francisco,+CA&ei=7wgfTvzRGpT6sAOmhYUy&sa=X&oi=local_result&ct=image&ved=0CAQQtgM&cid=0,0,17250989957028088409\">map\u003c/a>)\u003cbr>\n\u003ca href=\"http://twitter.com/#!/newtastemarket\">@NewTasteMarket\u003c/a> on Twitter\u003cbr>\nNew Taste on \u003ca href=\"http://www.facebook.com/pages/New-Taste-Marketplace/164254100266680\">Facebook\u003c/a>\u003cbr>\nInterested in volunteering? Contact Elianna Friedman via email: NewTasteMarket@gmail.com\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>What others are saying:\u003c/strong>\u003c/p>\n\u003cblockquote>\u003cp>\"The New Taste Marketplace had a nice community feel, like a church bake sale. And it wasn't a massive clusterjam like some other underground markets in the city.\" - \u003ca href=\"http://singleguychef.blogspot.com/2011/05/san-francisco-is-going-crazy-for-pop-up.html\">Single Guy Chef\u003c/a>\u003c/p>\u003c/blockquote>\n\u003cblockquote>\u003cp>\"I had the best Thai curry of my life in a church. Specifically it was the green Thai curry made by the folks behind Nute's Cupcakes that had me over the moon this weekend.\" - Nicole Grant, \u003ca href=\"http://thebolditalic.com/blog_posts/816-the-new-monthly-taste-marketplace\">The Bold Italic\u003c/a>\u003c/p>\u003c/blockquote>\n\n\u003c/div>\u003c/p>",
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"headline": "Staycation Eye Candy: The San Francisco Ferry Plaza Farmers Market",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>There is no shortage of fun food-filled things to do on a holiday weekend in the Bay Area. July 4th weekend was no exception and due to the amazing summer weather I spent Saturday morning at the Ferry Plaza Farmers' Market...shooting, shopping and eating.\u003c/p>\n\u003cp>A good starting point...\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/bluebottle500.jpg\">\u003cimg class=\"alignnone size-full wp-image-29922\" title=\"Blue Bottle Coffee at Ferry Plaza Farmers Market\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/07/bluebottle500.jpg\" alt=\"Blue Bottle Coffee at Ferry Plaza Farmers Market\" width=\"500\" height=\"335\">\u003c/a>\u003cbr>\n\u003cem>Blue Bottle Coffee at SF Ferry Plaza Farmers Market\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.flickr.com/apps/slideshow/show.swf?v=109615\">http://www.flickr.com/apps/slideshow/show.swf?v=109615\u003c/a>\u003cbr>\n\u003cem> All Photos: \u003ca href=\"http://ww2.kqed.org/bayareabites/author/wendy-goodfriend/\">Wendy Goodfriend\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "San Francisco Pride Eats",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bi-rite-pride500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bi-rite-pride500.jpg\" alt=\"Bi-Rite Get Your Pride On\" title=\"Bi-Rite Get Your Pride On\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29670\">\u003c/a>\u003cbr>\n\u003cem>Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Happy Pride! And what a day! A whole lot of New York caterers and wedding-cake bakers are very happy today, now that same-sex marriage is wonderfully, amazingly legal in New York, and without a residency requirement, meaning Virgin Atlantic and Jet Blue should be running bride-and-bride, groom-and-groom cross-country specials very soon, at least until the slow-moving wheels of justice finally get the right thing done out here. So, what do you eat, in between the \u003ca href=\"http://www.frameline.org/festival/index.aspx\">Frameline35\u003c/a> LGBT film festival, the \u003ca href=\"http://www.transmarch.org/\">Trans March\u003c/a>, the \u003ca href=\"http://thedykemarch.org/\">Dyke March\u003c/a>, the parade on Sunday and all the myriad house parties, dance parties, comedy shows, performances, and more happening during this fine final week of June? Popcorn, probably, the celery, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/22/bloody-mary-beans/\">pickled green beans\u003c/a> and olives in your Bloody Mary, and of course, whatever bacon-wrapped hot dog or meat-on-a-stick is being smokily, deliciously offered for a few bucks to the hungry, sweaty, beer-bathed hordes from now through Sunday. \u003c/p>\n\u003cp> This being San Francisco, of course, Pride is hardly confined to the Castro or Civic Center. We've got \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/06/28/happy-pride/\">LGBT chefs\u003c/a>, restaurant owners, bartenders, bakers, and \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/12/food-secrets-of-humphry-slocombes-jake-godby-sean-vahey/\">ice-cream makers\u003c/a> in every neighborhood, after all. As Pride Parade Honorary Grand Marshall \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/13/valentines-day-with-sexpert-susie-bright/\">Susie Bright\u003c/a> says, \"I must have my breakfast, and the best crab cakes west of the Orleans parish line are at Adrienne's \u003ca href=\"http://www.justforyoucafe.com\">Just for You Cafe\u003c/a> in Dogpatch.\" Once the late-afternoon fog rolls in, then it's time for a Blue Moon, not just a summer drink but the \"ultimate lavender Liz Taylor's eyes cocktail,\" made from gin, fresh lemon, and Crème des Violettes, shaken over ice and served with a twist.\"The color is breathtaking, it tastes sublime, and the violet aroma is real!\" Order it at what Susie describes as her \"latest swoon,\" the \u003ca href=\"http://www.comstocksaloon.com\">Comstock Saloon\u003c/a> in North Beach. \"It's like going into a Barbary Coast time machine; the attention to detail is intoxicating, and the food and drink are prepared with such panache. A one-of-a-kind experience!\" she says. And while you're feeling blue, you can also drop into the brand-new \u003ca href=\"http://www.bluestembrasserie.com\">Bluestem Brasserie\u003c/a>, where chef James Ormsby (Bruno's, PlumpJack Cafe) has returned to the restaurant scene as consulting pastry chef, whipping up tasty treats like the \"Honolulu Hangover\" (chocolate coconut layer cake, toasted coconut marshallow meringue) and \"Sealed with a Kiss\" (vanilla ice cream profiteroles, strawberry rhubarb compote, crème rose).\u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"314\" src=\"http://www.youtube.com/embed/91TVAX0EkU4\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>What else? Take a tip from what our local Celebrity Grand Marshall and Top Chef Desserts winner Yigit Pura says in his \u003cstrong>It Gets Better \u003c/strong>video, \"Have some dessert! Feel good!\" (Keep an eye out for Pura's own patisserie, Tout Sweet, coming soon.) Up in Pacific Heights, \u003ca href=\"http://www.elizabethfalkner.com/\">Elizabeth Falkner\u003c/a>'s crew at Citizen Cake are busy baking heart-shaped \u003ca href=\"http://yfrog.com/gyuppctsj\">pride cookies\u003c/a> splashed with spin-art rainbow icing, alongside with cookie sunglasses dotted with candy-sprinkle hearts. Down the street, at Fillmore and Haight, \u003ca href=\"http://www.threetwinsicecream\">Three Twins\u003c/a> ice cream has a dozen Pride-themed flavors happening this weekend, like Harvey Milk and Cookies (made with rice milk) and peanut-butter-laced Bear Bait. Prefer savory to sweet? Over in the Mission, \u003ca href=\"http://sanfrancisco.grubstreet.com/2011/06/delfina_pizzeria_supports_dyke.html\">Delfina Pizzeria is a sponsor of the 2011 Dyke March\u003c/a>, selling a limited-edition t-shirt as a fundraiser for the cash-strapped parade. Instead of the restaurant's usual red-on-black offering, the aqua-blue, $25 tee imagines the Golden Gate Bridge as a ring of rainbow-colored pizza slices. Given the topless, tattooed show that the Dyke March gives the Prosecco-clutching patrons of Delfina and Pizzeria Delfina every June, it's clearly a case of, if you can't beat 'em, join 'em, and keep 'em going for another year. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>You can make a sandwich for your cooler or parade-side picnic with \u003ca href=\"http://www.openhand.org\">Project Open Hand\u003c/a>'s new \u003ca href=\"http://www.youtube.com/watch?v=guekIfWYhnQ\">peanut butter\u003c/a>, now for sale in Whole Foods. 100% of the proceeds go to support Project Open Hand's mission. Or, finally, you can take a little inspiration from Gertrude, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/05/dinner-with-gertrude-stein-at-the-contemporary-jewish-museum/\">Alice\u003c/a> and Susie. \u003c/p>\n\u003cblockquote>\u003cp>As Bright told us, \"My main culinary memories of Pride can be summed up in two words: \u003cem>hash brownies.\u003c/em> And yes, the Ghirardelli chocolate is up to the task.\"\u003c/p>\u003c/blockquote>\n\n",
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"excerpt": "There's a whole lot of rainbows going on this weekend, and plenty of them are being painted in icing. What's on your menu for Pride? How about Bear Bait ice cream, Project Open Hand's homemade peanut butter, or the tasty breakfasts at Just for You? ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bi-rite-pride500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/bi-rite-pride500.jpg\" alt=\"Bi-Rite Get Your Pride On\" title=\"Bi-Rite Get Your Pride On\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29670\">\u003c/a>\u003cbr>\n\u003cem>Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Happy Pride! And what a day! A whole lot of New York caterers and wedding-cake bakers are very happy today, now that same-sex marriage is wonderfully, amazingly legal in New York, and without a residency requirement, meaning Virgin Atlantic and Jet Blue should be running bride-and-bride, groom-and-groom cross-country specials very soon, at least until the slow-moving wheels of justice finally get the right thing done out here. So, what do you eat, in between the \u003ca href=\"http://www.frameline.org/festival/index.aspx\">Frameline35\u003c/a> LGBT film festival, the \u003ca href=\"http://www.transmarch.org/\">Trans March\u003c/a>, the \u003ca href=\"http://thedykemarch.org/\">Dyke March\u003c/a>, the parade on Sunday and all the myriad house parties, dance parties, comedy shows, performances, and more happening during this fine final week of June? Popcorn, probably, the celery, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/08/22/bloody-mary-beans/\">pickled green beans\u003c/a> and olives in your Bloody Mary, and of course, whatever bacon-wrapped hot dog or meat-on-a-stick is being smokily, deliciously offered for a few bucks to the hungry, sweaty, beer-bathed hordes from now through Sunday. \u003c/p>\n\u003cp> This being San Francisco, of course, Pride is hardly confined to the Castro or Civic Center. We've got \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/06/28/happy-pride/\">LGBT chefs\u003c/a>, restaurant owners, bartenders, bakers, and \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/12/food-secrets-of-humphry-slocombes-jake-godby-sean-vahey/\">ice-cream makers\u003c/a> in every neighborhood, after all. As Pride Parade Honorary Grand Marshall \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/02/13/valentines-day-with-sexpert-susie-bright/\">Susie Bright\u003c/a> says, \"I must have my breakfast, and the best crab cakes west of the Orleans parish line are at Adrienne's \u003ca href=\"http://www.justforyoucafe.com\">Just for You Cafe\u003c/a> in Dogpatch.\" Once the late-afternoon fog rolls in, then it's time for a Blue Moon, not just a summer drink but the \"ultimate lavender Liz Taylor's eyes cocktail,\" made from gin, fresh lemon, and Crème des Violettes, shaken over ice and served with a twist.\"The color is breathtaking, it tastes sublime, and the violet aroma is real!\" Order it at what Susie describes as her \"latest swoon,\" the \u003ca href=\"http://www.comstocksaloon.com\">Comstock Saloon\u003c/a> in North Beach. \"It's like going into a Barbary Coast time machine; the attention to detail is intoxicating, and the food and drink are prepared with such panache. A one-of-a-kind experience!\" she says. And while you're feeling blue, you can also drop into the brand-new \u003ca href=\"http://www.bluestembrasserie.com\">Bluestem Brasserie\u003c/a>, where chef James Ormsby (Bruno's, PlumpJack Cafe) has returned to the restaurant scene as consulting pastry chef, whipping up tasty treats like the \"Honolulu Hangover\" (chocolate coconut layer cake, toasted coconut marshallow meringue) and \"Sealed with a Kiss\" (vanilla ice cream profiteroles, strawberry rhubarb compote, crème rose).\u003c/p>\n\u003cp>\u003ciframe width=\"500\" height=\"314\" src=\"http://www.youtube.com/embed/91TVAX0EkU4\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>What else? Take a tip from what our local Celebrity Grand Marshall and Top Chef Desserts winner Yigit Pura says in his \u003cstrong>It Gets Better \u003c/strong>video, \"Have some dessert! Feel good!\" (Keep an eye out for Pura's own patisserie, Tout Sweet, coming soon.) Up in Pacific Heights, \u003ca href=\"http://www.elizabethfalkner.com/\">Elizabeth Falkner\u003c/a>'s crew at Citizen Cake are busy baking heart-shaped \u003ca href=\"http://yfrog.com/gyuppctsj\">pride cookies\u003c/a> splashed with spin-art rainbow icing, alongside with cookie sunglasses dotted with candy-sprinkle hearts. Down the street, at Fillmore and Haight, \u003ca href=\"http://www.threetwinsicecream\">Three Twins\u003c/a> ice cream has a dozen Pride-themed flavors happening this weekend, like Harvey Milk and Cookies (made with rice milk) and peanut-butter-laced Bear Bait. Prefer savory to sweet? Over in the Mission, \u003ca href=\"http://sanfrancisco.grubstreet.com/2011/06/delfina_pizzeria_supports_dyke.html\">Delfina Pizzeria is a sponsor of the 2011 Dyke March\u003c/a>, selling a limited-edition t-shirt as a fundraiser for the cash-strapped parade. Instead of the restaurant's usual red-on-black offering, the aqua-blue, $25 tee imagines the Golden Gate Bridge as a ring of rainbow-colored pizza slices. Given the topless, tattooed show that the Dyke March gives the Prosecco-clutching patrons of Delfina and Pizzeria Delfina every June, it's clearly a case of, if you can't beat 'em, join 'em, and keep 'em going for another year. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>You can make a sandwich for your cooler or parade-side picnic with \u003ca href=\"http://www.openhand.org\">Project Open Hand\u003c/a>'s new \u003ca href=\"http://www.youtube.com/watch?v=guekIfWYhnQ\">peanut butter\u003c/a>, now for sale in Whole Foods. 100% of the proceeds go to support Project Open Hand's mission. Or, finally, you can take a little inspiration from Gertrude, \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/05/dinner-with-gertrude-stein-at-the-contemporary-jewish-museum/\">Alice\u003c/a> and Susie. \u003c/p>\n\u003cblockquote>\u003cp>As Bright told us, \"My main culinary memories of Pride can be summed up in two words: \u003cem>hash brownies.\u003c/em> And yes, the Ghirardelli chocolate is up to the task.\"\u003c/p>\u003c/blockquote>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Gluten-Free Vegan Options in the Bay Area: Yes, They Are Out There",
"title": "Gluten-Free Vegan Options in the Bay Area: Yes, They Are Out There",
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"content": "\u003cp>\u003ca href=\"http://www.gluten.net/gfco/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Certified-Gluten_Free-Logo300.jpg\" alt=\"Certified Gluten-Free Logo\" title=\"Certified Gluten-Free Logo\" width=\"300\" height=\"241\" class=\"alignleft size-full wp-image-29519\">\u003c/a>People are giving up gluten. It may be because of a diagnosis of \u003ca href=\"http://en.wikipedia.org/wiki/Coeliac_disease\">celiac disease\u003c/a> or finding out you have a genetic predisposition to it. It may be a wheat allergy or from simply experiencing gluten intolerance whenever you eat it. Or it may just be a lifestyle choice after reading how gluten is a \u003ca href=\"http://www.freefromgluten.com/blogs/health-and-welness/2790712-the-history-of-gluten-in-the-human-diet\">very recent addition to the human diet\u003c/a> and that the medical community is realizing that the prevalence of celiac disease seems to have \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/19362553\">increased dramatically in recent years\u003c/a>.\u003c/p>\n\u003cp>Unfortunately, testing for celiac disease and gluten intolerance is not perfect, so many individuals rely on their own instincts and bodies and embark on a complete makeover of their eating habits, realizing that they just feel better when they don't eat gluten. \u003c/p>\n\u003cp>Gluten and gluten-contaminated products are everywhere. And, often, they are in the foods we love the most. Bread, pasta, and cake are the most obvious culprits. But what about the wheat in soy sauce (used in the fermentation process), creamed soups (in the roux), or cola (via the caramel color)? Or malt vinegar, barley, rye, oats, triticale, and beer? Gluten hides in the most unexpected places.\u003c/p>\n\u003cp>Now imagine if you are gluten intolerant AND vegan. As I mentioned in \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/15/gluten-free-vegan-macaroni-and-cheese/\">a previous post\u003c/a>, just because a vegan has to or chooses to avoid gluten, his or her ethical stance about animal products doesn't change. So, the elimination of gluten gets added to the vegan lifestyle. Luckily, awareness about gluten intolerance is becoming more prominent, making it easier for everyone to find food that works for them. Mainstream grocery stores like Safeway are \u003ca href=\"http://www.safeway.com/IFL/Grocery/SimpleNutrition-Program-Tags\">tagging\u003c/a> their gluten-free items. More and more exclusively vegan companies, like \u003ca href=\"http://www.eatpastry.com/html/products\">Eat Pastry\u003c/a> are offering gluten-free products. Churches are even offering \u003ca href=\"http://blog.chron.com/believeitornot/2011/06/christians-with-celiacs-rejoice-more-churches-adopt-gluten-free-communion/\">gluten-free wafers\u003c/a> for communion. Allyson Kramer of \u003ca href=\"http://www.manifestvegan.com/\">Manifest Vegan\u003c/a> transformed her vegan food blog to a gluten-free vegan food blog when she was diagnosed with celiac disease in 2009. And a recently launched blog called \u003ca href=\"http://xgfx.org/\">xgfx\u003c/a> offers up animal-friendly, gluten-free recipes and resources because \"While there are plenty of great resources out there for vegans, and many for the gluten-free crowd, there seem to be very few for folks like us who dwell in both camps.\" So, it’s easier than ever to find recipes and products that are safe and restaurants that are sensitive to the topic. But it's still rare enough that a little advice doesn't hurt.\u003c/p>\n\u003cp>In the Bay Area, several restaurants offer gluten-free vegan options that are definitely worth checking out. If you have celiac disease, or are severely gluten intolerant, I recommend calling ahead to see what practices they have in place in their kitchens to avoid contamination. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.gracias-madre.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Gracias-Outdoor-Patio.jpg\" alt=\"Gracias Outdoor Patio\" title=\"Gracias Outdoor Patio\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-29409\">\u003c/a>\u003cbr>\n\u003cem>Photo Credit: Gracias Madre\u003c/em>\u003c/p>\n\u003cp>Most of \u003ca href=\"http://www.gracias-madre.com/web/\">Gracias Madre\u003c/a>'s menu is gluten-free. There are only a few items that aren’t. I recommend… everything! But The Papas al Horno, Quesadillas de Camote, Enchiladas con Mole, Platillo de Legumbres, and whatever cheesecake they have at the moment should be the first things you try. Can you tell \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/02/an-interview-with-gracias-madres-eva-ackerman/\">this is my favorite restaurant\u003c/a>? \u003c/p>\n\u003cp>\u003ca href=\"http://www.souleyvegan.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/souley-vegan-collage.jpg\" alt=\"souley vegan collage\" title=\"souley vegan collage\" width=\"500\" height=\"387\" class=\"alignnone size-full wp-image-29501\">\u003c/a>\u003cbr>\n\u003cem>Souley Vegan's Fried Okra, Yams, Mustard Greens, Potato Salad, and Cayenne Lemonade\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.souleyvegan.com/Home.html\">Souley Vegan\u003c/a> is your destination for comforting, healthy, simple soul food in a truly caring and down-to-earth environment. You can tell that owner \u003ca href=\"http://www.souleyvegan.com/About.html\">Tamearra Dyson\u003c/a> built this restaurant out of love and it's become a destination for home cooking for the community surrounding it, vegan or not. Souley Vegan labels the items on the menu that contain wheat. My recommendations are the crispy and light fried okra, the simple and tender yams, and the mustard greens. And make sure to grab a cayenne lemonade to sip on!\u003c/p>\n\u003cp>\u003ca href=\"http://www.cafegratitude.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Gratitude-Collage1.jpg\" alt=\"Gratitude Collage\" title=\"Gratitude Collage\" width=\"500\" height=\"387\" class=\"alignnone size-full wp-image-29411\">\u003c/a>\u003cbr>\n\u003cem>Cafe Gratitude's \"I Am Thriving\" creamy tomato soup, \"I Am Hearty\" deep-dish pizza, \"I Am Fortified\" quinoa bowl, and \"I Am Awakening\" raw key lime pie\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.cafegratitude.com/\">Café Gratitude\u003c/a> recently went through a \u003ca href=\"http://www.cafegratitude.com/images/Cafe_Gratitude/Posters_Fliers/menuhbmc5.19.11.pdf\">menu\u003c/a> change (they are not exclusively raw anymore and have expanded to include cooked items). They've also lowered their prices by 24% in response to the rising cost of food and healthcare. They even offer a community-supported \"I am Grateful\" grain bowl where payment for the bowl is by donation ($7 recommended) and no one is turned away. The bowl was created \"to allow for those in financial need to have access to organic vegan food.\" You don't see many restaurants offering that kind of service to their community. \u003c/p>\n\u003cp>They also happen to offer great gluten-free options -- as in pretty much the entire menu. Live mac and cheese, maple coconut \"bacon\" BLTs, and raw deep dish pizza. The creativity at Gratitude never ceases to amaze me. \u003cstrong>Important tip:\u003c/strong> make sure to eat dessert there (key lime pie highly recommended). \u003c/p>\n\u003cp>\u003ca href=\"http://www.source-sf.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Source-Collage.jpg\" alt=\"Source Collage\" title=\"Source Collage\" width=\"500\" height=\"387\" class=\"alignnone size-full wp-image-29424\">\u003c/a>\u003cbr>\n\u003cem>Source's Dan Dan Noodles, Truffle Macaroni & Cheese, and Baked Vegan Spinach Artichoke Fondue\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.source-sf.com/our_food.php/\">Source\u003c/a> is one of the most health-conscious, allergy-conscious, vegan-conscious places I have ever experienced. The staff is beyond kind and patient as you ask them over and over your usual \"does this have...?\" questions. Their cashew-cheese-based mac and cheese is gluten-free (if you ask for no breadcrumbs) and insanely yummy with truffle oil and a red pepper sauce drizzle. The gorgeous Dan Dan noodles are creamy and satisfying in an almond sweet soy sauce. And ask for live chips to go with an order of the Baked Vegan Spinach Artichoke Fondue to make it gluten-free. You won’t be disappointed. \u003c/p>\n\u003cp>\u003ca href=\"http://www.vikschaatcorner.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/viks1.jpg\" alt=\"Vik's Chaat Corner\" title=\"Vik's Chaat Corner\" width=\"500\" height=\"374\" class=\"alignnone size-full wp-image-29430\">\u003c/a>\u003cbr>\n\u003cem>VIK's Mix Vegetable Pakoras, Idli, and Masala Dosa.\u003c/em>\u003c/p>\n\u003cp>I love \u003ca href=\"http://www.vikschaatcorner.com/\">VIK's\u003c/a>. It's one of my favorite destinations on the weekend. Take \u003ca href=\"http://www.flickr.com/photos/vizahajszky/5492197601/in/photostream\">the pup\u003c/a> to \u003ca href=\"http://www.yelp.com/biz/point-isabel-dog-park-richmond\">Point Isabel\u003c/a>, then pick up some Indian \u003ca href=\"http://en.wikipedia.org/wiki/Chaat\">chaat\u003c/a> and reminisce about my trip to Mumbai and Goa a few years back when I was too afraid to try anything served on the street. What’s great is that they recently started labeling their online \u003ca href=\"http://www.vikschaatcorner.com/menu.htm\">menu\u003c/a> with symbols for what's vegan and gluten-free, and luckily they have several items that are both—namely the Mix Vegetable Pakoras, Vegetable or Masala Dosa, Uttapam, and the Idli.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Here are a few additional places to check out:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>The Buddha Girl Roll at \u003ca href=\"http://www.sushirrito.com/food/\">Sushirrito\u003c/a> is gluten-free and vegan and has a delectable combination of \u003ca href=\"http://hodosoy.com/products/grab-and-go/\">Hodo Soy Spicy Tofu Strips\u003c/a>, roasted garnet yams, shiitake mushroom, shaved cabbage, avocado, green onions, and crumbled rice chips.\u003c/li>\n\u003cli>Vegan restaurant chain, \u003ca href=\"http://lovinghut.us/sf_westfield/\">Loving Hut\u003c/a>, is happy to accommodate gluten-free guests. My fave is the Spicy Royal Noodle Soup at Westfield Centre. Just ask for gluten-free and they adjust the order for you. \u003c/li>\n\u003cli>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/02/vegans-vegetarians-carnivores-dine-together-at-gather/\">Gather\u003c/a> in Berkeley clearly marks their menu for gluten-free and vegan options, and urges guests to notify servers of any dietary restrictions so that they can be accommodated. Some of the gluten-free/vegan options currently include yuba \"pappardelle\" in a mushroom \"Bolognese\" sauce; a young carrot plate with hen of the woods mushrooms, hay-carrot top pesto, fava beans, dehydrated kale, charred peel, and espelette peppers; and their \u003ca href=\"http://vegansaurus.com/post/963303120/vegan-charcuterie-at-gather\">famous vegan \"charcuterie.\"\u003c/a> \u003c/li>\n\u003cli>Vegetarian (and super vegan-friendly) restaurant \u003ca href=\"http://ubuntunapa.com/food-wine/\">Ubuntu\u003c/a> in Napa (named the #2 best new restaurant in the country by \u003ca href=\"http://www.nytimes.com/2008/03/19/dining/19two.html?_r=1&scp=2&sq=Ubuntu+and+Bruni+&st=nyt\">New York Times\u003c/a> when it opened in 2008) has a lot of gluten-sensitive guests so they happily offer many options. \u003c/li>\n\u003cli>\u003ca href=\"http://www.millenniumrestaurant.com/index.html\">Millennium\u003c/a> is a great destination for gluten-free vegan eating. The restaurant even held a \u003ca href=\"http://vegansaurus.com/post/3771532827/give-it-to-me-gluten-free-winemaker-dinner-at\">Gluten-Free Winemaker Dinner\u003c/a> back in March. A must-eat is their plate of Crusted Oyster Mushrooms (with chickpea flour & thyme dredge, radish salad with ginger aioli, and grapefruit-habanero chile jam). \u003c/li>\n\u003cli>\u003ca href=\"http://shangri-lavegan.com/\">Shangri-La Vegan\u003c/a> in Oakland offers some of the cleanest food you can imagine. They post their menu daily on their website and most of the time the entire menu is gluten-free. With a Macrobiotic/Tibetan/Buddhist/100% organic menu (at very affordable prices), you will leave satisfied, light, and guilt-free.\u003c/li>\n\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/shangri-la-moderate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/shangri-la-moderate.jpg\" alt=\"Shangri-La moderate meal\" title=\"Shangri-La moderate meal\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29505\">\u003c/a>\u003cbr>\n\u003cem>Shangri-La Vegan moderate meal. Photo Credit: Wendy Goodfriend\u003c/em>\n\u003c/p>\u003c/ul>\n\n",
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"excerpt": "People are giving up gluten. Whether it's due to celiac disease or a dietary lifestyle choice, the need for more and more gluten-free food options is growing. Now, what if you are vegan? Ethical choices don't change, so the elimination of gluten just gets added to your lifestyle! Luckily, the Bay Area has multiple options for a great meal. ",
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"title": "Gluten-Free Vegan Options in the Bay Area: Yes, They Are Out There | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.gluten.net/gfco/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Certified-Gluten_Free-Logo300.jpg\" alt=\"Certified Gluten-Free Logo\" title=\"Certified Gluten-Free Logo\" width=\"300\" height=\"241\" class=\"alignleft size-full wp-image-29519\">\u003c/a>People are giving up gluten. It may be because of a diagnosis of \u003ca href=\"http://en.wikipedia.org/wiki/Coeliac_disease\">celiac disease\u003c/a> or finding out you have a genetic predisposition to it. It may be a wheat allergy or from simply experiencing gluten intolerance whenever you eat it. Or it may just be a lifestyle choice after reading how gluten is a \u003ca href=\"http://www.freefromgluten.com/blogs/health-and-welness/2790712-the-history-of-gluten-in-the-human-diet\">very recent addition to the human diet\u003c/a> and that the medical community is realizing that the prevalence of celiac disease seems to have \u003ca href=\"http://www.ncbi.nlm.nih.gov/pubmed/19362553\">increased dramatically in recent years\u003c/a>.\u003c/p>\n\u003cp>Unfortunately, testing for celiac disease and gluten intolerance is not perfect, so many individuals rely on their own instincts and bodies and embark on a complete makeover of their eating habits, realizing that they just feel better when they don't eat gluten. \u003c/p>\n\u003cp>Gluten and gluten-contaminated products are everywhere. And, often, they are in the foods we love the most. Bread, pasta, and cake are the most obvious culprits. But what about the wheat in soy sauce (used in the fermentation process), creamed soups (in the roux), or cola (via the caramel color)? Or malt vinegar, barley, rye, oats, triticale, and beer? Gluten hides in the most unexpected places.\u003c/p>\n\u003cp>Now imagine if you are gluten intolerant AND vegan. As I mentioned in \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/06/15/gluten-free-vegan-macaroni-and-cheese/\">a previous post\u003c/a>, just because a vegan has to or chooses to avoid gluten, his or her ethical stance about animal products doesn't change. So, the elimination of gluten gets added to the vegan lifestyle. Luckily, awareness about gluten intolerance is becoming more prominent, making it easier for everyone to find food that works for them. Mainstream grocery stores like Safeway are \u003ca href=\"http://www.safeway.com/IFL/Grocery/SimpleNutrition-Program-Tags\">tagging\u003c/a> their gluten-free items. More and more exclusively vegan companies, like \u003ca href=\"http://www.eatpastry.com/html/products\">Eat Pastry\u003c/a> are offering gluten-free products. Churches are even offering \u003ca href=\"http://blog.chron.com/believeitornot/2011/06/christians-with-celiacs-rejoice-more-churches-adopt-gluten-free-communion/\">gluten-free wafers\u003c/a> for communion. Allyson Kramer of \u003ca href=\"http://www.manifestvegan.com/\">Manifest Vegan\u003c/a> transformed her vegan food blog to a gluten-free vegan food blog when she was diagnosed with celiac disease in 2009. And a recently launched blog called \u003ca href=\"http://xgfx.org/\">xgfx\u003c/a> offers up animal-friendly, gluten-free recipes and resources because \"While there are plenty of great resources out there for vegans, and many for the gluten-free crowd, there seem to be very few for folks like us who dwell in both camps.\" So, it’s easier than ever to find recipes and products that are safe and restaurants that are sensitive to the topic. But it's still rare enough that a little advice doesn't hurt.\u003c/p>\n\u003cp>In the Bay Area, several restaurants offer gluten-free vegan options that are definitely worth checking out. If you have celiac disease, or are severely gluten intolerant, I recommend calling ahead to see what practices they have in place in their kitchens to avoid contamination. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.gracias-madre.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Gracias-Outdoor-Patio.jpg\" alt=\"Gracias Outdoor Patio\" title=\"Gracias Outdoor Patio\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-29409\">\u003c/a>\u003cbr>\n\u003cem>Photo Credit: Gracias Madre\u003c/em>\u003c/p>\n\u003cp>Most of \u003ca href=\"http://www.gracias-madre.com/web/\">Gracias Madre\u003c/a>'s menu is gluten-free. There are only a few items that aren’t. I recommend… everything! But The Papas al Horno, Quesadillas de Camote, Enchiladas con Mole, Platillo de Legumbres, and whatever cheesecake they have at the moment should be the first things you try. Can you tell \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/05/02/an-interview-with-gracias-madres-eva-ackerman/\">this is my favorite restaurant\u003c/a>? \u003c/p>\n\u003cp>\u003ca href=\"http://www.souleyvegan.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/souley-vegan-collage.jpg\" alt=\"souley vegan collage\" title=\"souley vegan collage\" width=\"500\" height=\"387\" class=\"alignnone size-full wp-image-29501\">\u003c/a>\u003cbr>\n\u003cem>Souley Vegan's Fried Okra, Yams, Mustard Greens, Potato Salad, and Cayenne Lemonade\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.souleyvegan.com/Home.html\">Souley Vegan\u003c/a> is your destination for comforting, healthy, simple soul food in a truly caring and down-to-earth environment. You can tell that owner \u003ca href=\"http://www.souleyvegan.com/About.html\">Tamearra Dyson\u003c/a> built this restaurant out of love and it's become a destination for home cooking for the community surrounding it, vegan or not. Souley Vegan labels the items on the menu that contain wheat. My recommendations are the crispy and light fried okra, the simple and tender yams, and the mustard greens. And make sure to grab a cayenne lemonade to sip on!\u003c/p>\n\u003cp>\u003ca href=\"http://www.cafegratitude.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Gratitude-Collage1.jpg\" alt=\"Gratitude Collage\" title=\"Gratitude Collage\" width=\"500\" height=\"387\" class=\"alignnone size-full wp-image-29411\">\u003c/a>\u003cbr>\n\u003cem>Cafe Gratitude's \"I Am Thriving\" creamy tomato soup, \"I Am Hearty\" deep-dish pizza, \"I Am Fortified\" quinoa bowl, and \"I Am Awakening\" raw key lime pie\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.cafegratitude.com/\">Café Gratitude\u003c/a> recently went through a \u003ca href=\"http://www.cafegratitude.com/images/Cafe_Gratitude/Posters_Fliers/menuhbmc5.19.11.pdf\">menu\u003c/a> change (they are not exclusively raw anymore and have expanded to include cooked items). They've also lowered their prices by 24% in response to the rising cost of food and healthcare. They even offer a community-supported \"I am Grateful\" grain bowl where payment for the bowl is by donation ($7 recommended) and no one is turned away. The bowl was created \"to allow for those in financial need to have access to organic vegan food.\" You don't see many restaurants offering that kind of service to their community. \u003c/p>\n\u003cp>They also happen to offer great gluten-free options -- as in pretty much the entire menu. Live mac and cheese, maple coconut \"bacon\" BLTs, and raw deep dish pizza. The creativity at Gratitude never ceases to amaze me. \u003cstrong>Important tip:\u003c/strong> make sure to eat dessert there (key lime pie highly recommended). \u003c/p>\n\u003cp>\u003ca href=\"http://www.source-sf.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/Source-Collage.jpg\" alt=\"Source Collage\" title=\"Source Collage\" width=\"500\" height=\"387\" class=\"alignnone size-full wp-image-29424\">\u003c/a>\u003cbr>\n\u003cem>Source's Dan Dan Noodles, Truffle Macaroni & Cheese, and Baked Vegan Spinach Artichoke Fondue\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.source-sf.com/our_food.php/\">Source\u003c/a> is one of the most health-conscious, allergy-conscious, vegan-conscious places I have ever experienced. The staff is beyond kind and patient as you ask them over and over your usual \"does this have...?\" questions. Their cashew-cheese-based mac and cheese is gluten-free (if you ask for no breadcrumbs) and insanely yummy with truffle oil and a red pepper sauce drizzle. The gorgeous Dan Dan noodles are creamy and satisfying in an almond sweet soy sauce. And ask for live chips to go with an order of the Baked Vegan Spinach Artichoke Fondue to make it gluten-free. You won’t be disappointed. \u003c/p>\n\u003cp>\u003ca href=\"http://www.vikschaatcorner.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/viks1.jpg\" alt=\"Vik's Chaat Corner\" title=\"Vik's Chaat Corner\" width=\"500\" height=\"374\" class=\"alignnone size-full wp-image-29430\">\u003c/a>\u003cbr>\n\u003cem>VIK's Mix Vegetable Pakoras, Idli, and Masala Dosa.\u003c/em>\u003c/p>\n\u003cp>I love \u003ca href=\"http://www.vikschaatcorner.com/\">VIK's\u003c/a>. It's one of my favorite destinations on the weekend. Take \u003ca href=\"http://www.flickr.com/photos/vizahajszky/5492197601/in/photostream\">the pup\u003c/a> to \u003ca href=\"http://www.yelp.com/biz/point-isabel-dog-park-richmond\">Point Isabel\u003c/a>, then pick up some Indian \u003ca href=\"http://en.wikipedia.org/wiki/Chaat\">chaat\u003c/a> and reminisce about my trip to Mumbai and Goa a few years back when I was too afraid to try anything served on the street. What’s great is that they recently started labeling their online \u003ca href=\"http://www.vikschaatcorner.com/menu.htm\">menu\u003c/a> with symbols for what's vegan and gluten-free, and luckily they have several items that are both—namely the Mix Vegetable Pakoras, Vegetable or Masala Dosa, Uttapam, and the Idli.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Here are a few additional places to check out:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>The Buddha Girl Roll at \u003ca href=\"http://www.sushirrito.com/food/\">Sushirrito\u003c/a> is gluten-free and vegan and has a delectable combination of \u003ca href=\"http://hodosoy.com/products/grab-and-go/\">Hodo Soy Spicy Tofu Strips\u003c/a>, roasted garnet yams, shiitake mushroom, shaved cabbage, avocado, green onions, and crumbled rice chips.\u003c/li>\n\u003cli>Vegan restaurant chain, \u003ca href=\"http://lovinghut.us/sf_westfield/\">Loving Hut\u003c/a>, is happy to accommodate gluten-free guests. My fave is the Spicy Royal Noodle Soup at Westfield Centre. Just ask for gluten-free and they adjust the order for you. \u003c/li>\n\u003cli>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2011/03/02/vegans-vegetarians-carnivores-dine-together-at-gather/\">Gather\u003c/a> in Berkeley clearly marks their menu for gluten-free and vegan options, and urges guests to notify servers of any dietary restrictions so that they can be accommodated. Some of the gluten-free/vegan options currently include yuba \"pappardelle\" in a mushroom \"Bolognese\" sauce; a young carrot plate with hen of the woods mushrooms, hay-carrot top pesto, fava beans, dehydrated kale, charred peel, and espelette peppers; and their \u003ca href=\"http://vegansaurus.com/post/963303120/vegan-charcuterie-at-gather\">famous vegan \"charcuterie.\"\u003c/a> \u003c/li>\n\u003cli>Vegetarian (and super vegan-friendly) restaurant \u003ca href=\"http://ubuntunapa.com/food-wine/\">Ubuntu\u003c/a> in Napa (named the #2 best new restaurant in the country by \u003ca href=\"http://www.nytimes.com/2008/03/19/dining/19two.html?_r=1&scp=2&sq=Ubuntu+and+Bruni+&st=nyt\">New York Times\u003c/a> when it opened in 2008) has a lot of gluten-sensitive guests so they happily offer many options. \u003c/li>\n\u003cli>\u003ca href=\"http://www.millenniumrestaurant.com/index.html\">Millennium\u003c/a> is a great destination for gluten-free vegan eating. The restaurant even held a \u003ca href=\"http://vegansaurus.com/post/3771532827/give-it-to-me-gluten-free-winemaker-dinner-at\">Gluten-Free Winemaker Dinner\u003c/a> back in March. A must-eat is their plate of Crusted Oyster Mushrooms (with chickpea flour & thyme dredge, radish salad with ginger aioli, and grapefruit-habanero chile jam). \u003c/li>\n\u003cli>\u003ca href=\"http://shangri-lavegan.com/\">Shangri-La Vegan\u003c/a> in Oakland offers some of the cleanest food you can imagine. They post their menu daily on their website and most of the time the entire menu is gluten-free. With a Macrobiotic/Tibetan/Buddhist/100% organic menu (at very affordable prices), you will leave satisfied, light, and guilt-free.\u003c/li>\n\u003cp> \u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/shangri-la-moderate.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/shangri-la-moderate.jpg\" alt=\"Shangri-La moderate meal\" title=\"Shangri-La moderate meal\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-29505\">\u003c/a>\u003cbr>\n\u003cem>Shangri-La Vegan moderate meal. Photo Credit: Wendy Goodfriend\u003c/em>\n\u003c/p>\u003c/ul>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Natalie Galatzer Packing up Bike Basket Pies",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/natalie.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/natalie.jpg\" alt=\"bike basket pies\" title=\"bike basket pies\" width=\"500\" height=\"408\" class=\"alignnone size-full wp-image-29075\">\u003c/a>\u003cbr>\n\u003cem>Natalie Galatzer; photo by: Rachel Styer\u003c/em>\u003c/p>\n\u003cp>As a fellow baker and small business owner, my heart dropped last week when I read that \u003ca href=\"http://bikebasketpies.com/\">Bike Basket Pies\u003c/a> was going to ride off into the sunset at the end of this month. So many folks all over the city have come to know and love Natalie Galatzer's hand-held sweet and savory seasonal creations, and the low-overhead business model inspired many newer businesses who were just starting out. It seemed from her weekly newsletter that Natalie was doing incredibly well, there were always new innovative flavors and fresh energy. So I couldn't help but wonder, why? I wanted to hear from Natalie about what led her to make the big decision to put the business on hold, and what might be in the cards for the future. \u003c/p>\n\u003cp>\u003cstrong>1. Some folks may not familiar with your story: Why pie? Why did you decide to begin a business around pie?\u003c/strong>\u003cbr>\nWhen I was in college, I had this really slow last semester and I convinced a house full of guy friends that I should be their house cook. There were 5 of them, and they all ate for 4-5 people (growing boys and all), so I was struggling to make enough food in their tiny kitchen. One day I was going to make a chicken pot pie but was intimidated by the crust -- my father had always made a home-made puff pastry crust for our pot pies growing up (my father was an amazing home cook -- I swear I'm not biased). I told my friend that I was going to buy a pre-made pie crust and he gave me a kinda dirty look and said \"of all things, I'm sure you can make a pie crust.\" Soooo I pony'd up and made a pie crust. That's the first crust I remember making, although I'm sure I made one or two early on with my dad. And my mom loved, loved, looooved pie.\u003c/p>\n\u003cp>As for the business, after 2 years of AmeriCorps, I was unemployed and looking for something to do with food, and I loved baking and baked pies at least once a week and muffins, cakes, and cupcakes every other day. When the \u003ca href=\"http://www.magiccurrykart.com/\">Magic Curry Kart\u003c/a> and the \u003ca href=\"http://twitter.com/#!/cremebruleecart\">Creme Brulee Cart\u003c/a> started, I got inspired and a friend pushed me to do something myself. So I borrowed his basketed bike and sold pies in the park. The next week I was delivering, and after that I was working on turning my hobby into my (at that point, 4th) job.\u003c/p>\n\u003cp> \u003cstrong> 2. You've spoken on your own \u003ca href=\"http://bikebasketpies.com/moving-on/\">website's FAQ\u003c/a> about some of the reasons for leaving \u003ca href=\"http://bikebasketpies.com/\">Bike Basket Pies\u003c/a>: financial, loss of inspiration etc. Can you tell us a little about the decision-making process itself: did you wake up one morning and know it was over or had it been a long time coming\u003c/strong>\u003cbr>\nIt definitely was a long time coming. This wasn't a light decision. Most of the process was really trying to figure out that maybe this business just wasn't for me -- and that didn't mean it, or I, failed. I gave myself a deadline -- get what I want, in an emotional and inspirational level, out of the business, or move on. So after 6 months, I decided it was time to explore something new and find a new project.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp> \u003cstrong>3. Can you talk a little about the food community here in the Bay Area? Did you feel nourished and supported by the community, and did you feel it helped further your growth as a small business owner? \u003c/strong>\u003cbr>\nYes -- but I'm not sure I have very good specifics, or a very good answer for this. I mean, I started baking in the restaurant where I was waiting tables, essentially bartering to use the kitchen on the day they were closed and have a little shelf and fridge space. In return, I'd close up shop, run reports, simple stuff to help take some of the burden off the owner/chef. Louis (the owner/chef, my boss) was a huge help to me as I started and continued this business. \u003c/p>\n\u003cp>\u003cstrong>4. For me, when I'm in the kitchen baking and watching other bakers pump out cookies and cupcakes at a rate I could never dream of with pie, there are days I question the slow, slow craft of hand-rolling and crimping seasonal pies. Did you go through doubt in this sense or question what you were actually doing in terms of profitability/ability to keep up with demand?\u003c/strong>\u003cbr>\nI know exactly what you're talking about. Yes, yes and yes. Why did I not start \"bike basket cookies\" or, as a customer recently suggested \"bike basket brownies?\" It rolls right off the tongue, and I could make just as many brownies in probably a quarter of the time that I spent on pies. But, pie is special, pie is so much better than a brownie. You can't eat a brownie every day, maybe even every week. You can eat a different seasonal pie every week, and maybe even every day.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong> 5. In thinking about the future, you allude to the fact you're open for other projects: anything in the works that you can share? What, in your ideal world, would you be embarking on next? What are you inspired/excited by?\u003c/strong>\u003cbr>\nI'm excited and inspired by sustainable food and environmentalism. Before I was doing Bike Basket Pies, I was working on sustainable fisheries issues and I like working on sustainable food -- but maybe not full time in the kitchen. Or, at least, not at 2 or 3 am. I've been putting some serious thought into what exactly it is about Bike Basket Pies that burned me out so badly, so I'm not ready to rule anything out except the lack of a full day off anywhere in the week and the insanely early morning hours.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/natalie.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/natalie.jpg\" alt=\"bike basket pies\" title=\"bike basket pies\" width=\"500\" height=\"408\" class=\"alignnone size-full wp-image-29075\">\u003c/a>\u003cbr>\n\u003cem>Natalie Galatzer; photo by: Rachel Styer\u003c/em>\u003c/p>\n\u003cp>As a fellow baker and small business owner, my heart dropped last week when I read that \u003ca href=\"http://bikebasketpies.com/\">Bike Basket Pies\u003c/a> was going to ride off into the sunset at the end of this month. So many folks all over the city have come to know and love Natalie Galatzer's hand-held sweet and savory seasonal creations, and the low-overhead business model inspired many newer businesses who were just starting out. It seemed from her weekly newsletter that Natalie was doing incredibly well, there were always new innovative flavors and fresh energy. So I couldn't help but wonder, why? I wanted to hear from Natalie about what led her to make the big decision to put the business on hold, and what might be in the cards for the future. \u003c/p>\n\u003cp>\u003cstrong>1. Some folks may not familiar with your story: Why pie? Why did you decide to begin a business around pie?\u003c/strong>\u003cbr>\nWhen I was in college, I had this really slow last semester and I convinced a house full of guy friends that I should be their house cook. There were 5 of them, and they all ate for 4-5 people (growing boys and all), so I was struggling to make enough food in their tiny kitchen. One day I was going to make a chicken pot pie but was intimidated by the crust -- my father had always made a home-made puff pastry crust for our pot pies growing up (my father was an amazing home cook -- I swear I'm not biased). I told my friend that I was going to buy a pre-made pie crust and he gave me a kinda dirty look and said \"of all things, I'm sure you can make a pie crust.\" Soooo I pony'd up and made a pie crust. That's the first crust I remember making, although I'm sure I made one or two early on with my dad. And my mom loved, loved, looooved pie.\u003c/p>\n\u003cp>As for the business, after 2 years of AmeriCorps, I was unemployed and looking for something to do with food, and I loved baking and baked pies at least once a week and muffins, cakes, and cupcakes every other day. When the \u003ca href=\"http://www.magiccurrykart.com/\">Magic Curry Kart\u003c/a> and the \u003ca href=\"http://twitter.com/#!/cremebruleecart\">Creme Brulee Cart\u003c/a> started, I got inspired and a friend pushed me to do something myself. So I borrowed his basketed bike and sold pies in the park. The next week I was delivering, and after that I was working on turning my hobby into my (at that point, 4th) job.\u003c/p>\n\u003cp> \u003cstrong> 2. You've spoken on your own \u003ca href=\"http://bikebasketpies.com/moving-on/\">website's FAQ\u003c/a> about some of the reasons for leaving \u003ca href=\"http://bikebasketpies.com/\">Bike Basket Pies\u003c/a>: financial, loss of inspiration etc. Can you tell us a little about the decision-making process itself: did you wake up one morning and know it was over or had it been a long time coming\u003c/strong>\u003cbr>\nIt definitely was a long time coming. This wasn't a light decision. Most of the process was really trying to figure out that maybe this business just wasn't for me -- and that didn't mean it, or I, failed. I gave myself a deadline -- get what I want, in an emotional and inspirational level, out of the business, or move on. So after 6 months, I decided it was time to explore something new and find a new project.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp> \u003cstrong>3. Can you talk a little about the food community here in the Bay Area? Did you feel nourished and supported by the community, and did you feel it helped further your growth as a small business owner? \u003c/strong>\u003cbr>\nYes -- but I'm not sure I have very good specifics, or a very good answer for this. I mean, I started baking in the restaurant where I was waiting tables, essentially bartering to use the kitchen on the day they were closed and have a little shelf and fridge space. In return, I'd close up shop, run reports, simple stuff to help take some of the burden off the owner/chef. Louis (the owner/chef, my boss) was a huge help to me as I started and continued this business. \u003c/p>\n\u003cp>\u003cstrong>4. For me, when I'm in the kitchen baking and watching other bakers pump out cookies and cupcakes at a rate I could never dream of with pie, there are days I question the slow, slow craft of hand-rolling and crimping seasonal pies. Did you go through doubt in this sense or question what you were actually doing in terms of profitability/ability to keep up with demand?\u003c/strong>\u003cbr>\nI know exactly what you're talking about. Yes, yes and yes. Why did I not start \"bike basket cookies\" or, as a customer recently suggested \"bike basket brownies?\" It rolls right off the tongue, and I could make just as many brownies in probably a quarter of the time that I spent on pies. But, pie is special, pie is so much better than a brownie. You can't eat a brownie every day, maybe even every week. You can eat a different seasonal pie every week, and maybe even every day.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong> 5. In thinking about the future, you allude to the fact you're open for other projects: anything in the works that you can share? What, in your ideal world, would you be embarking on next? What are you inspired/excited by?\u003c/strong>\u003cbr>\nI'm excited and inspired by sustainable food and environmentalism. Before I was doing Bike Basket Pies, I was working on sustainable fisheries issues and I like working on sustainable food -- but maybe not full time in the kitchen. Or, at least, not at 2 or 3 am. I've been putting some serious thought into what exactly it is about Bike Basket Pies that burned me out so badly, so I'm not ready to rule anything out except the lack of a full day off anywhere in the week and the insanely early morning hours.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Is Tyler Florence's Wayfare Tavern Worth the Hype?",
"title": "Is Tyler Florence's Wayfare Tavern Worth the Hype?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/wayfare-tavern.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/wayfare-tavern.jpg\" alt=\"Open kitchen at Wayfare Tavern\" title=\"Open kitchen at Wayfare Tavern\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-28863\">\u003c/a>\u003cbr>\n\u003cem>Open kitchen at Wayfare Tavern\u003c/em>\u003c/p>\n\u003cp>Okay, I'll admit it: I was never a big Tyler Florence fan. Sure, Forbes recently reported that he's worth more than \u003ca href=\"http://blogs.forbes.com/kymmcnicholas/2011/05/18/tyler-florence-is-cooking-up-an-entrepreneurial-empire\">50 million dollars\u003c/a>, but I always saw him as more of a television personality than a chef. Before 2010, he never even ran his own restaurant and now he's got THREE in less than two years! (\u003ca href=\"http://www.wayfaretavern.com/\">Wayfare Tavern\u003c/a>, \u003ca href=\"http://rotisserieandwine.com/\">Rotisserie and Wine\u003c/a>, & \u003ca href=\"http://www.elpaseomillvalley.com/\">El Paseo\u003c/a>) He's clearly cashing in on his television fame. \u003c/p>\n\u003cp>These days, he's getting plenty of press attention, both \u003ca href=\"http://sf.eater.com/archives/2011/02/07/hot_chefs_round_1_hollingsworth_kostow_black_puccio_florence.php\">good\u003c/a> AND \u003ca href=\"http://sf.eater.com/archives/2011/06/06/tyler_florence_sued_by_bar_florence_partners.php\">bad\u003c/a>. And I haven't taken the critic's \u003ca href=\"http://sf.eater.com/archives/2010/08/30/tyler_florence_gets_25_from_bauer_unterman_likes_zero_zeros_margherita_and_ippukus_sausage_is_nottom.php\">giddy reviews\u003c/a> over his flagship restaurant, Wayfare Tavern, very seriously. He used to be a \u003ca href=\"http://www.slashfood.com/2006/09/01/tyler-florence-teams-up-with-applebees/\">spokesperson for Applebee's\u003c/a> for goodness sake. It must be his over 290,000 fans on \u003ca href=\"http://twitter.com/#!/tylerflorence\">Twitter\u003c/a> making a big deal about this new hotspot for local celebrity sightings. They’re the ones raving about how the Fried Chicken and Macaroni and Cheese are to die for. \u003c/p>\n\u003cp>Wait, did you say Fried Chicken and Macaroni and Cheese? Maybe I should check this place out.\u003c/p>\n\u003cp>The atmosphere of the restaurant is classic old world San Francisco with its golden eagle emblem, black and dark colored wood accents, brushed metal plates and cushy booths. The service is as welcoming as Tyler Florence’s television persona, itself. Our server was at once knowledgeable, warm and genuinely excited about the food coming out of the kitchen. All this positivity was starting to wear off on me.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The menu is a greatest hits compilation of sophisticated American comfort food with a slight French slant, ranging from Deviled Eggs to Steak Tartare to Pork Hash. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/avocado-heartpalm.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/avocado-heartpalm.jpg\" alt=\"Avocado and Hearts of Palm Salad\" title=\"Avocado and Hearts of Palm Salad\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-28866\">\u003c/a>\u003cbr>\n\u003cem>Avocado and Hearts of Palm Salad\u003c/em>\u003c/p>\n\u003cp>The meal started with a homemade popover that was light, tangy and just plain impressive. Then we ordered the Organic Butter Lettuce Salad with the Palace Hotel's Green Goddess dressing, and the Avocado and Hearts of Palm Salad with shaved red onions, cucumbers and lime-cilantro dressing. The Green Goddess dressing and radishes were the perfect foil for the delicate butter lettuce. But it was the combination of the fresh, citrusy dressing and creamy, buttery avocado that really sang to me. It was a delightfully bright yet simple salad.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/buttermilk-fried-chix.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/buttermilk-fried-chix.jpg\" alt=\"Buttermilk Fried Chicken\" title=\"Buttermilk Fried Chicken\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-28867\">\u003c/a>\u003cbr>\n\u003cem>Buttermilk Fried Chicken\u003c/em>\u003c/p>\n\u003cp>Then came the much hyped Buttermilk Brined Fried Chicken that came with a mound of fried herbs, including rosemary and sage, and a wedge of lemon. I’d seen Tyler Florence make fried sage on his show \u003ca href=\"http://www.foodnetwork.com/tylers-ultimate/index.html\">Tyler’s Ultimate\u003c/a>, but never expected to enjoy the mellow almost nutty flavor to pair so well with the chicken’s perfectly thin, crisp crust. The flavorful chicken benefited from the buttermilk brine, creating a moist, tangy meat. I’ve tried a lot of fried chicken at various places around San Francisco, but this was clearly the best in my book.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/mac-n-cheese.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/mac-n-cheese.jpg\" alt=\"Macaroni and Cheese\" title=\"Macaroni and Cheese\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-28872\">\u003c/a>\u003cbr>\n\u003cem>Macaroni and Cheese\u003c/em>\u003c/p>\n\u003cp>The Mac and Cheese was smooth and creamy, just the way I like it. I’m not a fan of baked, clumpy, greasy versions of the dish. And the mild yet distinct garlic flavor was prevalent in the breadcrumbs, which is a good thing. I wish, though, that the cheese had more kick and depth. The jack cheese didn’t give it enough flavor power like I’d hoped. Regardless, it was still a decadent pleasure.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/carrot-cake.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/carrot-cake.jpg\" alt=\"Carrot Cake\" title=\"Carrot Cake\" width=\"500\" height=\"667\" class=\"alignnone size-full wp-image-28873\">\u003c/a>\u003cbr>\n\u003cem>Carrot Cake\u003c/em>\u003c/p>\n\u003cp>Since we were clearly going for gluttony, we finished our meal off with three different desserts: the Key Steamed Lime Pudding Cake with Buttermilk Ice Cream, Gooseberry Goat Cheese Cheesecake, and Carrot Cake. \u003c/p>\n\u003cp>The goat cheese cheesecake was a bit intense for me, though it was lightened by the gooseberries. And though the buttermilk ice cream was absolutely delicious, the pudding cake was a little grainier than I’d expected. I wanted something smoother, though the flavor and creaminess was there.\u003c/p>\n\u003cp>The most impressive dessert was the Carrot Cake, not because of the cake itself, though it was rich and moist the way it should be, but because of the pool of carrot syrup that surrounded it. Everyone at the table wanted to drink it straight! It tasted like spiced cider, rich with cinnamon and cloves. It was sweet, spicy and heavenly.\u003c/p>\n\u003cp>I’d mentioned to our server in passing that one of my dining companions was celebrating a birthday, and she smiled and proceeded to bring over my friend’s dessert with the obligatory lit candle on it. But it was the accompanying notecard signed personally by Tyler Florence, that impressed us. He wasn’t even in town let alone in the restaurant at the time of our meal, but it’s these personal touches in the service, the food, and décor that make this restaurant standout. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/notecard500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/notecard500.jpg\" alt=\"notecard signed personally by Tyler Florence\" title=\"notecard signed personally by Tyler Florence\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-28874\">\u003c/a>\u003cbr>\n\u003cem>Notecard signed personally by Tyler Florence\u003c/em>\u003c/p>\n\u003cp>I didn't want to prove myself wrong, but I have to say, I enjoyed every minute of it. And yes, I might just have become a fan of Chef Florence.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.wayfaretavern.com/\">Wayfare Tavern\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Wayfare+Tavern,+Sacramento+Street,+San+Francisco,+CA&aq=0&sll=37.0625,-95.677068&sspn=58.425119,75.322266&ie=UTF8&hq=Wayfare+Tavern,&hnear=Sacramento+St,+San+Francisco,+California&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\n558 Sacramento Street\u003cbr>\nSan Francisco, CA 94111\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 415-772-9060\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Mon.- Sat. 11am-11pm, Sun. 5pm- 11pm\u003c/p>\n\n",
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"excerpt": "Elaine Wu visits Celebrity Chef Tyler Florence's \"Wayfare Tavern\" in San Francisco to find out if it's worth all the hype.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/wayfare-tavern.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/wayfare-tavern.jpg\" alt=\"Open kitchen at Wayfare Tavern\" title=\"Open kitchen at Wayfare Tavern\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-28863\">\u003c/a>\u003cbr>\n\u003cem>Open kitchen at Wayfare Tavern\u003c/em>\u003c/p>\n\u003cp>Okay, I'll admit it: I was never a big Tyler Florence fan. Sure, Forbes recently reported that he's worth more than \u003ca href=\"http://blogs.forbes.com/kymmcnicholas/2011/05/18/tyler-florence-is-cooking-up-an-entrepreneurial-empire\">50 million dollars\u003c/a>, but I always saw him as more of a television personality than a chef. Before 2010, he never even ran his own restaurant and now he's got THREE in less than two years! (\u003ca href=\"http://www.wayfaretavern.com/\">Wayfare Tavern\u003c/a>, \u003ca href=\"http://rotisserieandwine.com/\">Rotisserie and Wine\u003c/a>, & \u003ca href=\"http://www.elpaseomillvalley.com/\">El Paseo\u003c/a>) He's clearly cashing in on his television fame. \u003c/p>\n\u003cp>These days, he's getting plenty of press attention, both \u003ca href=\"http://sf.eater.com/archives/2011/02/07/hot_chefs_round_1_hollingsworth_kostow_black_puccio_florence.php\">good\u003c/a> AND \u003ca href=\"http://sf.eater.com/archives/2011/06/06/tyler_florence_sued_by_bar_florence_partners.php\">bad\u003c/a>. And I haven't taken the critic's \u003ca href=\"http://sf.eater.com/archives/2010/08/30/tyler_florence_gets_25_from_bauer_unterman_likes_zero_zeros_margherita_and_ippukus_sausage_is_nottom.php\">giddy reviews\u003c/a> over his flagship restaurant, Wayfare Tavern, very seriously. He used to be a \u003ca href=\"http://www.slashfood.com/2006/09/01/tyler-florence-teams-up-with-applebees/\">spokesperson for Applebee's\u003c/a> for goodness sake. It must be his over 290,000 fans on \u003ca href=\"http://twitter.com/#!/tylerflorence\">Twitter\u003c/a> making a big deal about this new hotspot for local celebrity sightings. They’re the ones raving about how the Fried Chicken and Macaroni and Cheese are to die for. \u003c/p>\n\u003cp>Wait, did you say Fried Chicken and Macaroni and Cheese? Maybe I should check this place out.\u003c/p>\n\u003cp>The atmosphere of the restaurant is classic old world San Francisco with its golden eagle emblem, black and dark colored wood accents, brushed metal plates and cushy booths. The service is as welcoming as Tyler Florence’s television persona, itself. Our server was at once knowledgeable, warm and genuinely excited about the food coming out of the kitchen. All this positivity was starting to wear off on me.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The menu is a greatest hits compilation of sophisticated American comfort food with a slight French slant, ranging from Deviled Eggs to Steak Tartare to Pork Hash. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/avocado-heartpalm.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/avocado-heartpalm.jpg\" alt=\"Avocado and Hearts of Palm Salad\" title=\"Avocado and Hearts of Palm Salad\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-28866\">\u003c/a>\u003cbr>\n\u003cem>Avocado and Hearts of Palm Salad\u003c/em>\u003c/p>\n\u003cp>The meal started with a homemade popover that was light, tangy and just plain impressive. Then we ordered the Organic Butter Lettuce Salad with the Palace Hotel's Green Goddess dressing, and the Avocado and Hearts of Palm Salad with shaved red onions, cucumbers and lime-cilantro dressing. The Green Goddess dressing and radishes were the perfect foil for the delicate butter lettuce. But it was the combination of the fresh, citrusy dressing and creamy, buttery avocado that really sang to me. It was a delightfully bright yet simple salad.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/buttermilk-fried-chix.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/buttermilk-fried-chix.jpg\" alt=\"Buttermilk Fried Chicken\" title=\"Buttermilk Fried Chicken\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-28867\">\u003c/a>\u003cbr>\n\u003cem>Buttermilk Fried Chicken\u003c/em>\u003c/p>\n\u003cp>Then came the much hyped Buttermilk Brined Fried Chicken that came with a mound of fried herbs, including rosemary and sage, and a wedge of lemon. I’d seen Tyler Florence make fried sage on his show \u003ca href=\"http://www.foodnetwork.com/tylers-ultimate/index.html\">Tyler’s Ultimate\u003c/a>, but never expected to enjoy the mellow almost nutty flavor to pair so well with the chicken’s perfectly thin, crisp crust. The flavorful chicken benefited from the buttermilk brine, creating a moist, tangy meat. I’ve tried a lot of fried chicken at various places around San Francisco, but this was clearly the best in my book.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/mac-n-cheese.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/mac-n-cheese.jpg\" alt=\"Macaroni and Cheese\" title=\"Macaroni and Cheese\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-28872\">\u003c/a>\u003cbr>\n\u003cem>Macaroni and Cheese\u003c/em>\u003c/p>\n\u003cp>The Mac and Cheese was smooth and creamy, just the way I like it. I’m not a fan of baked, clumpy, greasy versions of the dish. And the mild yet distinct garlic flavor was prevalent in the breadcrumbs, which is a good thing. I wish, though, that the cheese had more kick and depth. The jack cheese didn’t give it enough flavor power like I’d hoped. Regardless, it was still a decadent pleasure.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/carrot-cake.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/carrot-cake.jpg\" alt=\"Carrot Cake\" title=\"Carrot Cake\" width=\"500\" height=\"667\" class=\"alignnone size-full wp-image-28873\">\u003c/a>\u003cbr>\n\u003cem>Carrot Cake\u003c/em>\u003c/p>\n\u003cp>Since we were clearly going for gluttony, we finished our meal off with three different desserts: the Key Steamed Lime Pudding Cake with Buttermilk Ice Cream, Gooseberry Goat Cheese Cheesecake, and Carrot Cake. \u003c/p>\n\u003cp>The goat cheese cheesecake was a bit intense for me, though it was lightened by the gooseberries. And though the buttermilk ice cream was absolutely delicious, the pudding cake was a little grainier than I’d expected. I wanted something smoother, though the flavor and creaminess was there.\u003c/p>\n\u003cp>The most impressive dessert was the Carrot Cake, not because of the cake itself, though it was rich and moist the way it should be, but because of the pool of carrot syrup that surrounded it. Everyone at the table wanted to drink it straight! It tasted like spiced cider, rich with cinnamon and cloves. It was sweet, spicy and heavenly.\u003c/p>\n\u003cp>I’d mentioned to our server in passing that one of my dining companions was celebrating a birthday, and she smiled and proceeded to bring over my friend’s dessert with the obligatory lit candle on it. But it was the accompanying notecard signed personally by Tyler Florence, that impressed us. He wasn’t even in town let alone in the restaurant at the time of our meal, but it’s these personal touches in the service, the food, and décor that make this restaurant standout. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/notecard500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/notecard500.jpg\" alt=\"notecard signed personally by Tyler Florence\" title=\"notecard signed personally by Tyler Florence\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-28874\">\u003c/a>\u003cbr>\n\u003cem>Notecard signed personally by Tyler Florence\u003c/em>\u003c/p>\n\u003cp>I didn't want to prove myself wrong, but I have to say, I enjoyed every minute of it. And yes, I might just have become a fan of Chef Florence.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.wayfaretavern.com/\">Wayfare Tavern\u003c/a>\u003cbr>\n\u003cstrong>Address:\u003c/strong> \u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Wayfare+Tavern,+Sacramento+Street,+San+Francisco,+CA&aq=0&sll=37.0625,-95.677068&sspn=58.425119,75.322266&ie=UTF8&hq=Wayfare+Tavern,&hnear=Sacramento+St,+San+Francisco,+California&z=14&iwloc=A\">Map\u003c/a>\u003cbr>\n558 Sacramento Street\u003cbr>\nSan Francisco, CA 94111\u003cbr>\n\u003cstrong>Phone:\u003c/strong> 415-772-9060\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Mon.- Sat. 11am-11pm, Sun. 5pm- 11pm\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Recipe for Love: Sexy Eats on Film at Frameline",
"title": "Recipe for Love: Sexy Eats on Film at Frameline",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/chance-coriander.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/chance-coriander.jpg\" alt=\"Chance and Coriander in Recipe for Love\" title=\"Chance and Coriander in Recipe for Love\" width=\"500\" height=\"323\" class=\"alignnone size-full wp-image-29163\">\u003c/a>\u003cbr>\n\u003cem>Chance and Coriander in Recipe for Love\u003c/em>\u003c/p>\n\u003cp>There are a lot of clichés when it comes to putting food on film. Almost always, food is shorthand for sensuality. Show us a woman who rolls a tomato between her palms at the farmers' market, licks her fingers in the kitchen, or closes her eyes and moans when anything tasty ends up in her mouth, and we know we're meant to believe that she's a tiger in bed. If she does that to a \u003cem>tomato,\u003c/em> the reasoning goes, imagine what she'll do with... \u003c/p>\n\u003cp>The food inspires the sex, or stands in for the sex until a lover enters the picture. If you know how to cook and/or eat, the reasoning goes in films like \u003ca href=\"http://www.imdb.com/title/tt0879870/\">Eat Pray Love\u003c/a>, \u003ca href=\"http://www.imdb.com/title/tt1226236/\">I Am Love\u003c/a>, \u003ca href=\"http://www.imdb.com/title/tt0241303/\">Chocolat\u003c/a>, and \u003ca href=\"http://www.imdb.com/title/tt0103994/\">Like Water for Chocolate\u003c/a>, then you know how to love, or at least how to get it on up against the fridge. And if you don't know how to love, learning how to eat will take you there. (Restaurant movies, like \u003ca href=\"http://www.imdb.com/title/tt0115678/\">Big Night\u003c/a> and the upcoming documentary about Danny Meyer, \u003ca href=\"http://www.imdb.com/title/tt1778357/\">The Restauranteur\u003c/a>, are a different story: more men, more competition, a lot more stress than sex.)\u003c/p>\n\u003cp>Of course, like most cliché-ridden things, some of this is true. Don't you have a foolproof dish or two that never fails to lure an attractive stranger home? (Thank you, peach pie!) I've been wooed with dim-sum dumplings, challah French toast, coffee in bed, cheese grits, a boat full of sushi, a perfect steak. \u003c/p>\n\u003cp>One of the frankest and sexiest of all food stories is still Dorothy Allison's \"A Lesbian Appetite,\" in which she writes, \"I remember women by what we ate together, what they dug out of the freezer after we'd made love for hours. I've only had one lover who didn't want to eat at all. We didn't last long. The sex was good but I couldn't think what to do with her when the sex was finished. We drink spring water, and fight a lot.\" \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>She then goes on, in sweaty, salty detail, to describe the good stuff she and her other lovers shared: roadside barbecue and \u003ca href=\"http://www.drinkyoo-hoo.com/\">Yoo-hoos\u003c/a> smuggled into a vegetarian women's music festival, fried eggplant and tomatoes ripe from the garden, long-simmered greens and leftover biscuits. Here, as elsewhere, the food leads to the sex, the sex is great, and then you're both starving and you end up eating again, which leads to...well, there's a \u003ca href=\"http://www.msnbc.msn.com/id/43417994/ns/local_news-san_francisco_bay_area_ca/t/san-francisco-youre-dirty-slut/\">reason\u003c/a> Safeway has so many 24-hour supermarkets here. \u003c/p>\n\u003cp>So, not surprisingly, gorgeous food does lead to delicious sex in the film \u003ca href=\"http://www.frameline.org/festival/film/detail.aspx?id=2351&FID=48\">Recipe for Love\u003c/a>, featured in two upcoming programs of shorts at the \u003ca href=\"http://www.frameline.org\">Frameline35\u003c/a> LGBT film festival. And the food really does look good enough to eat, or make anyone fall in love with the cook. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/coriander-chance-dinner.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/coriander-chance-dinner.jpg\" alt=\"Coriander and Chance in Recipe for Love\" title=\"Coriander and Chance in Recipe for Love\" width=\"500\" height=\"276\" class=\"alignnone size-full wp-image-29164\">\u003c/a>\u003c/p>\n\u003cp>The 26-minute piece, made by first-time filmmaker Chauncey Wales, revolves around the food-laden stories of Chance Oliveida, a young Brazilian woman living in San Francisco (played by Brazilian actress Fernanda Jimena). Chance runs a green cleaning company, but she'd really rather be cooking. So when one of her cleaners skips an appointment at the (huge and spotless) apartment of young businesswoman-on-the-go Juliette (Coriander Stasi), Chance shows up to do the job herself, bringing along a box of homemade truffles perfumed with cinnamon, chiles, and rosewater (\"romance in a bottle,\" as Chance murmurs to herself while adding a few drops) to apologize. \u003c/p>\n\u003cp>Juliette takes the truffles to bed with her (closed eyes, gasp, close-up), and soon she's enlisting Chance to cook dinner for her, her food-snob sister and her brother-in-law. At the party, the guests fall in love with Chance's food—mango-and-Champagne soup, oysters on the half shell, scallops decked with flowers—and before Chance can finish reciting the recipe for the passionfruit mousse, she and Juliette are stripping down in the hallway for their own after-hours party for two. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/dinner.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/dinner.jpg\" alt=\"Recipe for Love\" title=\"Recipe for Love\" width=\"500\" height=\"291\" class=\"alignnone size-full wp-image-29162\">\u003c/a>\u003c/p>\n\u003cp>Wales, a passionate cook herself, gives full credit for the on-screen food to \u003ca href=\"http://chefjessy.com\">Jessy Manuel\u003c/a>, a 24-year-old professional chef who auditioned for the part of Chance. She didn't get the part, but she turned out to the be the perfect choice for food stylist and second assistant director. Before the shoot, Wales, Manuel, and Jimena spend hours together talking about food, trying to figure out what kinds of food would reflect how Chance lives between two worlds, contemporary San Francisco and her homeland in southeastern Brazil. They came up with many dishes (yucca fries, peach chimichurri sauce), only a fraction of which made it into the movie. \u003c/p>\n\u003cp>And while the music and accents may be Brazilian, the vibe is very San Franciscan, from the skyline and opening Ferry Plaza farmers' market shots to the jilted, cheating boyfriend who's curing his wandering ways with Bikram yoga (while ogling the yoga teacher). And that candlelit scallop dish, layered with broth, jewel-toned vegetables, and a scatter of edible flowers? Utterly ravishing. \u003c/p>\n\u003cp>\u003cstrong>Recipe for Love\u003c/strong> plays at the Victoria Theater as part of \u003ca href=\"http://www.frameline.org/festival/film/detail.aspx?id=2178&FID=48\">Fierce and Fabulous! Queer Women of Color Shorts\u003c/a> on Sun., June 19 at 4pm and in \u003ca href=\"http://www.frameline.org/festival/film/detail.aspx?id=2176&FID=48\">Sazón y Sabon\u003c/a> on Mon., June 20 at 7pm.\u003c/p>\n\u003cp>\u003cstrong>Film Information:\u003c/strong>\u003cbr>\nWebsite: \u003ca href=\"http://www.recipeforlovefilm.com/\">Recipe for Love\u003c/a> (view trailer)\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/recipe_for_love\">@recipe_for_love\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/recipeforlove\">Recipe For Love Film\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related Posts at KQED Arts:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/arts/movies/article.jsp?essid=56465\">Frameline Festival 35 Preview\u003c/a> by Emmanuel Hapsis\u003cbr>\n\u003ca href=\"http://www.kqed.org/arts/movies/article.jsp?essid=57380\">Frameline35: Bay Area Features\u003c/a> by Michael Fox \u003c/p>\n\n",
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"excerpt": "What's your favorite sexy food movie? Recipe for Love, a new short, adds a taste of Brazil to the mix this Sunday and Monday at Frameline35. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/chance-coriander.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/chance-coriander.jpg\" alt=\"Chance and Coriander in Recipe for Love\" title=\"Chance and Coriander in Recipe for Love\" width=\"500\" height=\"323\" class=\"alignnone size-full wp-image-29163\">\u003c/a>\u003cbr>\n\u003cem>Chance and Coriander in Recipe for Love\u003c/em>\u003c/p>\n\u003cp>There are a lot of clichés when it comes to putting food on film. Almost always, food is shorthand for sensuality. Show us a woman who rolls a tomato between her palms at the farmers' market, licks her fingers in the kitchen, or closes her eyes and moans when anything tasty ends up in her mouth, and we know we're meant to believe that she's a tiger in bed. If she does that to a \u003cem>tomato,\u003c/em> the reasoning goes, imagine what she'll do with... \u003c/p>\n\u003cp>The food inspires the sex, or stands in for the sex until a lover enters the picture. If you know how to cook and/or eat, the reasoning goes in films like \u003ca href=\"http://www.imdb.com/title/tt0879870/\">Eat Pray Love\u003c/a>, \u003ca href=\"http://www.imdb.com/title/tt1226236/\">I Am Love\u003c/a>, \u003ca href=\"http://www.imdb.com/title/tt0241303/\">Chocolat\u003c/a>, and \u003ca href=\"http://www.imdb.com/title/tt0103994/\">Like Water for Chocolate\u003c/a>, then you know how to love, or at least how to get it on up against the fridge. And if you don't know how to love, learning how to eat will take you there. (Restaurant movies, like \u003ca href=\"http://www.imdb.com/title/tt0115678/\">Big Night\u003c/a> and the upcoming documentary about Danny Meyer, \u003ca href=\"http://www.imdb.com/title/tt1778357/\">The Restauranteur\u003c/a>, are a different story: more men, more competition, a lot more stress than sex.)\u003c/p>\n\u003cp>Of course, like most cliché-ridden things, some of this is true. Don't you have a foolproof dish or two that never fails to lure an attractive stranger home? (Thank you, peach pie!) I've been wooed with dim-sum dumplings, challah French toast, coffee in bed, cheese grits, a boat full of sushi, a perfect steak. \u003c/p>\n\u003cp>One of the frankest and sexiest of all food stories is still Dorothy Allison's \"A Lesbian Appetite,\" in which she writes, \"I remember women by what we ate together, what they dug out of the freezer after we'd made love for hours. I've only had one lover who didn't want to eat at all. We didn't last long. The sex was good but I couldn't think what to do with her when the sex was finished. We drink spring water, and fight a lot.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>She then goes on, in sweaty, salty detail, to describe the good stuff she and her other lovers shared: roadside barbecue and \u003ca href=\"http://www.drinkyoo-hoo.com/\">Yoo-hoos\u003c/a> smuggled into a vegetarian women's music festival, fried eggplant and tomatoes ripe from the garden, long-simmered greens and leftover biscuits. Here, as elsewhere, the food leads to the sex, the sex is great, and then you're both starving and you end up eating again, which leads to...well, there's a \u003ca href=\"http://www.msnbc.msn.com/id/43417994/ns/local_news-san_francisco_bay_area_ca/t/san-francisco-youre-dirty-slut/\">reason\u003c/a> Safeway has so many 24-hour supermarkets here. \u003c/p>\n\u003cp>So, not surprisingly, gorgeous food does lead to delicious sex in the film \u003ca href=\"http://www.frameline.org/festival/film/detail.aspx?id=2351&FID=48\">Recipe for Love\u003c/a>, featured in two upcoming programs of shorts at the \u003ca href=\"http://www.frameline.org\">Frameline35\u003c/a> LGBT film festival. And the food really does look good enough to eat, or make anyone fall in love with the cook. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/coriander-chance-dinner.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/coriander-chance-dinner.jpg\" alt=\"Coriander and Chance in Recipe for Love\" title=\"Coriander and Chance in Recipe for Love\" width=\"500\" height=\"276\" class=\"alignnone size-full wp-image-29164\">\u003c/a>\u003c/p>\n\u003cp>The 26-minute piece, made by first-time filmmaker Chauncey Wales, revolves around the food-laden stories of Chance Oliveida, a young Brazilian woman living in San Francisco (played by Brazilian actress Fernanda Jimena). Chance runs a green cleaning company, but she'd really rather be cooking. So when one of her cleaners skips an appointment at the (huge and spotless) apartment of young businesswoman-on-the-go Juliette (Coriander Stasi), Chance shows up to do the job herself, bringing along a box of homemade truffles perfumed with cinnamon, chiles, and rosewater (\"romance in a bottle,\" as Chance murmurs to herself while adding a few drops) to apologize. \u003c/p>\n\u003cp>Juliette takes the truffles to bed with her (closed eyes, gasp, close-up), and soon she's enlisting Chance to cook dinner for her, her food-snob sister and her brother-in-law. At the party, the guests fall in love with Chance's food—mango-and-Champagne soup, oysters on the half shell, scallops decked with flowers—and before Chance can finish reciting the recipe for the passionfruit mousse, she and Juliette are stripping down in the hallway for their own after-hours party for two. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/dinner.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/dinner.jpg\" alt=\"Recipe for Love\" title=\"Recipe for Love\" width=\"500\" height=\"291\" class=\"alignnone size-full wp-image-29162\">\u003c/a>\u003c/p>\n\u003cp>Wales, a passionate cook herself, gives full credit for the on-screen food to \u003ca href=\"http://chefjessy.com\">Jessy Manuel\u003c/a>, a 24-year-old professional chef who auditioned for the part of Chance. She didn't get the part, but she turned out to the be the perfect choice for food stylist and second assistant director. Before the shoot, Wales, Manuel, and Jimena spend hours together talking about food, trying to figure out what kinds of food would reflect how Chance lives between two worlds, contemporary San Francisco and her homeland in southeastern Brazil. They came up with many dishes (yucca fries, peach chimichurri sauce), only a fraction of which made it into the movie. \u003c/p>\n\u003cp>And while the music and accents may be Brazilian, the vibe is very San Franciscan, from the skyline and opening Ferry Plaza farmers' market shots to the jilted, cheating boyfriend who's curing his wandering ways with Bikram yoga (while ogling the yoga teacher). And that candlelit scallop dish, layered with broth, jewel-toned vegetables, and a scatter of edible flowers? Utterly ravishing. \u003c/p>\n\u003cp>\u003cstrong>Recipe for Love\u003c/strong> plays at the Victoria Theater as part of \u003ca href=\"http://www.frameline.org/festival/film/detail.aspx?id=2178&FID=48\">Fierce and Fabulous! Queer Women of Color Shorts\u003c/a> on Sun., June 19 at 4pm and in \u003ca href=\"http://www.frameline.org/festival/film/detail.aspx?id=2176&FID=48\">Sazón y Sabon\u003c/a> on Mon., June 20 at 7pm.\u003c/p>\n\u003cp>\u003cstrong>Film Information:\u003c/strong>\u003cbr>\nWebsite: \u003ca href=\"http://www.recipeforlovefilm.com/\">Recipe for Love\u003c/a> (view trailer)\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/recipe_for_love\">@recipe_for_love\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/recipeforlove\">Recipe For Love Film\u003c/a> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related Posts at KQED Arts:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.kqed.org/arts/movies/article.jsp?essid=56465\">Frameline Festival 35 Preview\u003c/a> by Emmanuel Hapsis\u003cbr>\n\u003ca href=\"http://www.kqed.org/arts/movies/article.jsp?essid=57380\">Frameline35: Bay Area Features\u003c/a> by Michael Fox \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Almanac Beer Company: Local brewers, local ingredients",
"title": "Almanac Beer Company: Local brewers, local ingredients",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://www.flickr.com/photos/oldoakbeer/5737387442/in/photostream\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/BABJesse.jpg\" alt=\"\" title=\"Jesse shows off the beer\" width=\"500\" height=\"275\" class=\"size-full wp-image-28919\">\u003c/a>\u003cbr>\n\u003cem>Jesse Friedman shows off Almanac's beer. Photo courtesy \u003ca href=\"http://www.flickr.com/photos/oldoakbeer/5737387442/in/photostream\">Damian Fagan.\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.almanacbeer.com\">Almanac Beer Company\u003c/a> is one of the newest players in the ever-active San Francisco brewing community. Partners Damian Fagan and Jesse Friedman joined together to form the company, which took several years and culminated in a launch brew that was produced in the summer of 2010 and will be available this month. Jesse is known in the food and drink community for his three-year old blog \u003ca href=\"http://beerandnosh.com/\">Beer & Nosh\u003c/a>, and he is overseeing the beer production. Damian, an accomplished designer and artist, is in charge of day-to-day operations at Almanac. The two met in their home brewing club, recognized each other's talent, and soon set off on a more serious beer venture.\u003c/p>\n\u003cp>After a couple years of research and trials, Jesse and Damian settled on what they would like to produce: beers using seasonal ingredients that were local to the Bay Area. \"It dawned on us that we should be doing to beer what's being done to food—particularly in the Bay Area,\" says Damian. They wanted to \"design a beer that's on par with the food that we have on our tables.\"\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/BABBlackberries.jpg\" alt=\"\" title=\"Sebastopol Berry Farm Blackberries\" width=\"500\" height=\"275\" class=\"size-full wp-image-28918\">\u003cbr>\n\u003cem>Sebastopol Berry Farm blackberries. Photo courtesy \u003ca href=\"http://www.flickr.com/photos/oldoakbeer/5737387442/\">Jesse Friedman.\u003c/a>\u003c/em>\u003c/p>\n\u003cp>For this first beer, dubbed Summer 2010 Blackberry Ale, Jesse and Damian settled on a Belgian-style golden ale that is barrel-aged with four varieties of Sonoma County blackberries (Cherokee, Marion, Ollalie and Boysenberries). The beer was produced last summer and aged in red wine barrels for 11 months before blending. A team of friends and family bottled the beer in late May 2011—309 cases of 750 milliliter bottles—and it is now finishing up. The first time the public can taste it will be a launch party at City Beer Store on June 30 (details below).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The beer that Almanac has produced is dry, crisp and complex and should appeal to those who would normally avoid beers made with fruit. \"It's not that we're not fruit beer fans, but we want people to know that it's not a cloyingly, fruity beer,\" says Damian. It has a plush mouth feel, a fruity nose and a punchy, tart flavor, and I was surprised that it was quite apricoty for being billed as having blackberries. Damian explains that the fruit changes on a molecular level during fermentation. \"You start with blackberries, but with fermentation and aging the molecules actually change and mutate, which is why you get hints of other flavors. The blackberry notes came out as apricot and mango. That was a really interesting evolution.\"\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/babBeer.jpg\" alt=\"\" title=\"Almanac Beer\" width=\"500\" height=\"250\" class=\"alignnone size-full wp-image-28917\">\u003cbr>\n\u003cem>Almanac Summer 2010 Blackberry Ale. Photo by Jennifer Maiser.\u003c/em>\u003c/p>\n\u003cp>The beers are bottle conditioned which means that they go into the bottle uncarbonated, and that natural yeast and sugar is added individually to each bottle, where the final fermentation occurs. Bottle conditioned beers usually have more complexity and can be held on the shelf longer than force-carbonated beers. Bottle conditioned beers also have some variation from bottle to bottle, which means that the beer won't taste the same way twice—a feature that most beer connoisseurs really enjoy.\u003c/p>\n\u003cp>Of all the steps that it took to get this beer to market, the bottle conditioning was the most stressful part for Jesse and Damian. \"Looking at all the hurdles that we had to cross along the way, the only thing that could have spelled disaster for us had been if the beer didn't carbonate,\" says Damian. The tricky part to bottle conditioning is to be sure that you get carbonation, but not too much. Laughing, Damian said \"It was such a sigh of relief when Jesse and I opened the bottles separately and heard the carbonation. And of course, waiting for a few seconds to make sure that the beer didn't come roaring back out of the bottle.\"\u003c/p>\n\u003cp>Almanac is a \"gypsy brewery,\" a term that refers to brewers who borrow space or rent at already established breweries to craft their beer. Almanac used space at \u003ca href=\"http://www.drinkdrakes.com/\">Drake's Brewing\u003c/a> in San Leandro for the Blackberry Ale. They were able to lean on Steve Altimari of \u003ca href=\"http://www.highwaterbrewing.com\">Highwater Brewing\u003c/a> for advice on this first brew. Altimari also brews out of Drake's.\u003c/p>\n\u003cp>Damian and Jesse aren't the first Bay Area brewers to attempt a local beer—last year, \u003ca href=\"http://www.thirstybear.com/\">Thirsty Bear Brewing\u003c/a> released a delicious \"Locavore Ale\" in conjunction with farmer Nigel Walker at \u003ca href=\"http://www.eatwell.com\">Eatwell Farm\u003c/a>. They did this using Eatwell's own malted barley and hops grown by \u003ca href=\"http://hopsmeister.com/\">Hops-Meister\u003c/a> in Clear Lake, California. That may have been the only batch of Locavore Ale, however. The costs were prohibitive, and it required a huge amount of effort to produce the beer. Systems aren't set up for some parts of the beer to be created locally at the moment; Eatwell's barley had to be sent all the way to Colorado to be malted.\u003c/p>\n\u003cp>Almanac's beer will be available at several events (see below for information), and at a few places around the Bay Area for sale: \u003ca href=\"http://www.citybeerstore.com/\">City Beer Store\u003c/a>, \u003ca href=\"http://healthy-spirits.blogspot.com/\">Healthy Spirits\u003c/a>, \u003ca href=\"http://jugshop.com/\">Jug Shop\u003c/a> and some Whole Foods locations in San Francisco. It will retail for approximately $20 for a 750 milliliter bottle.\u003c/p>\n\u003cp>What can we expect next from Almanac? \"Stone fruit is in season, and we're looking to brew in July. It's looking like it may be a saison with some kind of stone fruit. We both really, really want to brew a saison.\"\u003c/p>\n\u003cp>In addition to Almanac's beers, be sure to track down Jesse's \u003ca href=\"http://www.sodacraftsf.com/\">delicious, seasonal sodas\u003c/a> around San Francisco. You can find them at the \u003ca href=\"http://haparamen.tumblr.com/\">Hapa Ramen\u003c/a> booth and at the \u003ca href=\"http://newtastemarketplace.org/\">New Taste Market Place\u003c/a>. His smoked strawberry vanilla bean soda was one of my favorite sips last month.\u003c/p>\n\u003cp>\u003cstrong>Almanac Beer Co. Events\u003c/strong>\u003c/p>\n\u003cp>Bottle Release Party at \u003ca href=\"http://www.citybeerstore.com/\">City Beer Store\u003c/a>\u003cbr>\nThursday, June 30, 6pm - 10pm\u003cbr>\n1168 Folsom Street (\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=1168+folsom+street&aq=&sll=37.790621,-122.427156&sspn=0.0175,0.024784&ie=UTF8&hq=&hnear=1168+Folsom+St,+San+Francisco,+California+94103&z=17\">map\u003c/a>)\u003cbr>\n415-503-1033\u003c/p>\n\u003cp>\u003ca href=\"http://healthy-spirits.blogspot.com/\">Healthy Spirits\u003c/a> presents Almanac Beer Co. at \u003ca href=\"http://fatangelsf.com/\">Fat Angel Food & Libation\u003c/a>\u003cbr>\nThursday, July 7, 6pm - 10pm\u003cbr>\n1740 O'Farrell Street (\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Fat+Angel+Food+%26+Libation,+1740+O'Farrell+Street,+San+Francisco,+CA+94115-3522&aq=1&sll=37.790621,-122.427156&sspn=0.0175,0.024784&ie=UTF8&hq=Fat+Angel+Food+%26+Libation,&hnear=1740+O'Farrell+St,+San+Francisco,+California+94115&z=17\">map\u003c/a>)\u003cbr>\n415-525-3013\u003c/p>\n\u003cp>\u003ca href=\"http://www.shotwellsbar.com/\">Shotwell's Bar\u003c/a>\u003cbr>\nThursday, July 14, 6pm - 10pm\u003cbr>\n3349 20th Street (\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=shotwell's&aq=&sll=37.783235,-122.433351&sspn=0.008751,0.012392&ie=UTF8&hq=shotwell's&hnear=&ll=37.775498,-122.419367&spn=0.035006,0.049567&z=15&iwloc=B\">map\u003c/a>)\u003cbr>\n415-399-9898\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.almanacbeer.com\">Almanac Beer Company\u003c/a> website\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/almanacbeer\">@AlmanacBeer\u003c/a>\u003cbr>\nAlmanac Beer on \u003ca href=\"https://www.facebook.com/almanacbeer\">Facebook\u003c/a>\u003cbr>\nAlmanac Beer photos on \u003ca href=\"http://www.flickr.com/photos/oldoakbeer/\">Flickr\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.flickr.com/photos/oldoakbeer/5737387442/in/photostream\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/BABJesse.jpg\" alt=\"\" title=\"Jesse shows off the beer\" width=\"500\" height=\"275\" class=\"size-full wp-image-28919\">\u003c/a>\u003cbr>\n\u003cem>Jesse Friedman shows off Almanac's beer. Photo courtesy \u003ca href=\"http://www.flickr.com/photos/oldoakbeer/5737387442/in/photostream\">Damian Fagan.\u003c/a>\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.almanacbeer.com\">Almanac Beer Company\u003c/a> is one of the newest players in the ever-active San Francisco brewing community. Partners Damian Fagan and Jesse Friedman joined together to form the company, which took several years and culminated in a launch brew that was produced in the summer of 2010 and will be available this month. Jesse is known in the food and drink community for his three-year old blog \u003ca href=\"http://beerandnosh.com/\">Beer & Nosh\u003c/a>, and he is overseeing the beer production. Damian, an accomplished designer and artist, is in charge of day-to-day operations at Almanac. The two met in their home brewing club, recognized each other's talent, and soon set off on a more serious beer venture.\u003c/p>\n\u003cp>After a couple years of research and trials, Jesse and Damian settled on what they would like to produce: beers using seasonal ingredients that were local to the Bay Area. \"It dawned on us that we should be doing to beer what's being done to food—particularly in the Bay Area,\" says Damian. They wanted to \"design a beer that's on par with the food that we have on our tables.\"\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/BABBlackberries.jpg\" alt=\"\" title=\"Sebastopol Berry Farm Blackberries\" width=\"500\" height=\"275\" class=\"size-full wp-image-28918\">\u003cbr>\n\u003cem>Sebastopol Berry Farm blackberries. Photo courtesy \u003ca href=\"http://www.flickr.com/photos/oldoakbeer/5737387442/\">Jesse Friedman.\u003c/a>\u003c/em>\u003c/p>\n\u003cp>For this first beer, dubbed Summer 2010 Blackberry Ale, Jesse and Damian settled on a Belgian-style golden ale that is barrel-aged with four varieties of Sonoma County blackberries (Cherokee, Marion, Ollalie and Boysenberries). The beer was produced last summer and aged in red wine barrels for 11 months before blending. A team of friends and family bottled the beer in late May 2011—309 cases of 750 milliliter bottles—and it is now finishing up. The first time the public can taste it will be a launch party at City Beer Store on June 30 (details below).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The beer that Almanac has produced is dry, crisp and complex and should appeal to those who would normally avoid beers made with fruit. \"It's not that we're not fruit beer fans, but we want people to know that it's not a cloyingly, fruity beer,\" says Damian. It has a plush mouth feel, a fruity nose and a punchy, tart flavor, and I was surprised that it was quite apricoty for being billed as having blackberries. Damian explains that the fruit changes on a molecular level during fermentation. \"You start with blackberries, but with fermentation and aging the molecules actually change and mutate, which is why you get hints of other flavors. The blackberry notes came out as apricot and mango. That was a really interesting evolution.\"\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/06/babBeer.jpg\" alt=\"\" title=\"Almanac Beer\" width=\"500\" height=\"250\" class=\"alignnone size-full wp-image-28917\">\u003cbr>\n\u003cem>Almanac Summer 2010 Blackberry Ale. Photo by Jennifer Maiser.\u003c/em>\u003c/p>\n\u003cp>The beers are bottle conditioned which means that they go into the bottle uncarbonated, and that natural yeast and sugar is added individually to each bottle, where the final fermentation occurs. Bottle conditioned beers usually have more complexity and can be held on the shelf longer than force-carbonated beers. Bottle conditioned beers also have some variation from bottle to bottle, which means that the beer won't taste the same way twice—a feature that most beer connoisseurs really enjoy.\u003c/p>\n\u003cp>Of all the steps that it took to get this beer to market, the bottle conditioning was the most stressful part for Jesse and Damian. \"Looking at all the hurdles that we had to cross along the way, the only thing that could have spelled disaster for us had been if the beer didn't carbonate,\" says Damian. The tricky part to bottle conditioning is to be sure that you get carbonation, but not too much. Laughing, Damian said \"It was such a sigh of relief when Jesse and I opened the bottles separately and heard the carbonation. And of course, waiting for a few seconds to make sure that the beer didn't come roaring back out of the bottle.\"\u003c/p>\n\u003cp>Almanac is a \"gypsy brewery,\" a term that refers to brewers who borrow space or rent at already established breweries to craft their beer. Almanac used space at \u003ca href=\"http://www.drinkdrakes.com/\">Drake's Brewing\u003c/a> in San Leandro for the Blackberry Ale. They were able to lean on Steve Altimari of \u003ca href=\"http://www.highwaterbrewing.com\">Highwater Brewing\u003c/a> for advice on this first brew. Altimari also brews out of Drake's.\u003c/p>\n\u003cp>Damian and Jesse aren't the first Bay Area brewers to attempt a local beer—last year, \u003ca href=\"http://www.thirstybear.com/\">Thirsty Bear Brewing\u003c/a> released a delicious \"Locavore Ale\" in conjunction with farmer Nigel Walker at \u003ca href=\"http://www.eatwell.com\">Eatwell Farm\u003c/a>. They did this using Eatwell's own malted barley and hops grown by \u003ca href=\"http://hopsmeister.com/\">Hops-Meister\u003c/a> in Clear Lake, California. That may have been the only batch of Locavore Ale, however. The costs were prohibitive, and it required a huge amount of effort to produce the beer. Systems aren't set up for some parts of the beer to be created locally at the moment; Eatwell's barley had to be sent all the way to Colorado to be malted.\u003c/p>\n\u003cp>Almanac's beer will be available at several events (see below for information), and at a few places around the Bay Area for sale: \u003ca href=\"http://www.citybeerstore.com/\">City Beer Store\u003c/a>, \u003ca href=\"http://healthy-spirits.blogspot.com/\">Healthy Spirits\u003c/a>, \u003ca href=\"http://jugshop.com/\">Jug Shop\u003c/a> and some Whole Foods locations in San Francisco. It will retail for approximately $20 for a 750 milliliter bottle.\u003c/p>\n\u003cp>What can we expect next from Almanac? \"Stone fruit is in season, and we're looking to brew in July. It's looking like it may be a saison with some kind of stone fruit. We both really, really want to brew a saison.\"\u003c/p>\n\u003cp>In addition to Almanac's beers, be sure to track down Jesse's \u003ca href=\"http://www.sodacraftsf.com/\">delicious, seasonal sodas\u003c/a> around San Francisco. You can find them at the \u003ca href=\"http://haparamen.tumblr.com/\">Hapa Ramen\u003c/a> booth and at the \u003ca href=\"http://newtastemarketplace.org/\">New Taste Market Place\u003c/a>. His smoked strawberry vanilla bean soda was one of my favorite sips last month.\u003c/p>\n\u003cp>\u003cstrong>Almanac Beer Co. Events\u003c/strong>\u003c/p>\n\u003cp>Bottle Release Party at \u003ca href=\"http://www.citybeerstore.com/\">City Beer Store\u003c/a>\u003cbr>\nThursday, June 30, 6pm - 10pm\u003cbr>\n1168 Folsom Street (\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=1168+folsom+street&aq=&sll=37.790621,-122.427156&sspn=0.0175,0.024784&ie=UTF8&hq=&hnear=1168+Folsom+St,+San+Francisco,+California+94103&z=17\">map\u003c/a>)\u003cbr>\n415-503-1033\u003c/p>\n\u003cp>\u003ca href=\"http://healthy-spirits.blogspot.com/\">Healthy Spirits\u003c/a> presents Almanac Beer Co. at \u003ca href=\"http://fatangelsf.com/\">Fat Angel Food & Libation\u003c/a>\u003cbr>\nThursday, July 7, 6pm - 10pm\u003cbr>\n1740 O'Farrell Street (\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Fat+Angel+Food+%26+Libation,+1740+O'Farrell+Street,+San+Francisco,+CA+94115-3522&aq=1&sll=37.790621,-122.427156&sspn=0.0175,0.024784&ie=UTF8&hq=Fat+Angel+Food+%26+Libation,&hnear=1740+O'Farrell+St,+San+Francisco,+California+94115&z=17\">map\u003c/a>)\u003cbr>\n415-525-3013\u003c/p>\n\u003cp>\u003ca href=\"http://www.shotwellsbar.com/\">Shotwell's Bar\u003c/a>\u003cbr>\nThursday, July 14, 6pm - 10pm\u003cbr>\n3349 20th Street (\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=shotwell's&aq=&sll=37.783235,-122.433351&sspn=0.008751,0.012392&ie=UTF8&hq=shotwell's&hnear=&ll=37.775498,-122.419367&spn=0.035006,0.049567&z=15&iwloc=B\">map\u003c/a>)\u003cbr>\n415-399-9898\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Information:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.almanacbeer.com\">Almanac Beer Company\u003c/a> website\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/almanacbeer\">@AlmanacBeer\u003c/a>\u003cbr>\nAlmanac Beer on \u003ca href=\"https://www.facebook.com/almanacbeer\">Facebook\u003c/a>\u003cbr>\nAlmanac Beer photos on \u003ca href=\"http://www.flickr.com/photos/oldoakbeer/\">Flickr\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>How can you be sure those cherries or plums from the farmers market are really local or organic? Last year, a TV station in Los Angeles found vendors making false claims -- including stalls selling produce bought from wholesalers. KQED's Forum discusses new proposals to increase enforcement, and find out how consumers can ensure they're getting the genuine artichoke.\u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> \u003ca href=\"http://www.kqed.org/radio/about/staff/rachael-myrow.jsp\">Rachael Myrow\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Guests:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli style=\"list-style-type: none\">\n\u003cul>\n\u003cli>Ben Feldman, program manager for farmers markets with the \u003ca href=\"http://www.ecologycenter.org/\">Ecology Center\u003c/a> in Berkeley\u003c/li>\n\u003cli>Claudia Reid, policy director for \u003ca href=\"http://www.ccof.org/\">California Certified Organic Farmers\u003c/a> (CCOF)\u003c/li>\n\u003cli>David Karp, author of the \"\u003ca href=\"http://www.latimes.com/features/food/la-fo-karp-columns-sg,0,6235399.storygallery\">Market Watch\u003c/a>\" column for the Los Angeles Times' food section\u003c/li>\n\u003cli>Noelle Cremers, director of natural resources and commodities for the \u003ca href=\"http://www.cfbf.com/\">California Farm Bureau Federation\u003c/a>\u003c/li>\n\u003c/ul>\n\u003c/li>\n\u003c/ul>\n\u003cp>\u003ca href=\"http://www.kqed.org/a/forum/R201106081000\">Original Broadcast:\u003c/a> Wed, Jun 8, 2011 -- 10:00 AM\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"link": "/californiareport",
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"amazon": "https://music.amazon.com/podcasts/26099305-72af-4542-9dde-ac1807fe36d5/kqed-s-the-california-report",
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},
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"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
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"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
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"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"order": 1
},
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"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"id": "freakonomics-radio",
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"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
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},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"here-and-now": {
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
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"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"rss": "https://feeds.npr.org/510313/podcast.xml"
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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"rss": "https://feeds.megaphone.fm/KQINC2275451163"
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
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},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
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