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"disqusTitle": "Oola la Souffle Mondays",
"title": "Oola la Souffle Mondays",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/oola_souffle.jpg\" alt=\"Vahlrona Chocolate Souffle, Oola\" title=\"Vahlrona Chocolate Souffle, Oola\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4784\">\u003cbr>\n\u003cem>Vahlrona Chocolate Souffle, Oola\u003c/em>\u003c/p>\n\u003cp>\"There is nothing like good food, good wine and a bad girl.\"\u003c/p>\n\u003cp>So says the fine print on the menu at \u003ca href=\"http://www.oola-sf.com/\">Oola\u003c/a>. It sure does set the tone, and on a Monday night at that. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/oola-couple.jpg\" alt=\"Monday date night at Oola\" title=\"Monday date night at Oola\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4786\">\u003cbr>\n\u003cem>Monday date night at Oola\u003c/em>\u003c/p>\n\u003cp>The strategic lighting, exposed brick, and soaring-ceilings make you feel a little mysterious, a little daring, a little come-hither. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So while we're being naughty, let's start with dessert first. Our \u003cstrong>Vahlrona Chocolate Souffle\u003c/strong> served with a Chambord ice cream sauce, fresh berries, and a cute little puff of meringue was an absolute treat. \u003cstrong>Pastry chef Alicia Montalvo\u003c/strong> has a good thing going here. Our souffle was everything I wanted it to be. Light, airy, rich, and downright sexy. Montalvo is planning on featuring a new souffle special every Monday, only on Mondays. I'm already looking forward to finding out what creative concoctions she has up her sleeve. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/oola_oysters.jpg\" alt=\"Hama Hama Oysters, Oola\" title=\"Hama Hama Oysters, Oola\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4782\">\u003cbr>\n\u003cem>Hama Hama Oysters, Oola\u003c/em>\u003c/p>\n\u003cp>From one aphrodisiac to another, bring on the oysters. Oola had \u003cstrong>Hama Hamas\u003c/strong> and \u003cstrong>Marins\u003c/strong> on the menu, both served on the half shell with a mignonette and cocktail sauce on the side. We preferred the hama hamas which had a more buttery texture and cleaner, fresh sea taste. Mmm, I could eat a whole pirate chest of good oysters. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/oola_shortribs.jpg\" alt=\"Baby Back Ribs, Oola\" title=\"Baby Back Ribs, Oola\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4783\">\u003cbr>\n\u003cem>Baby Back Ribs, Oola\u003c/em>\u003c/p>\n\u003cp>If you've never tasted \u003cstrong>Chef Ola Fendert’s\u003c/strong> famous \u003cstrong>Baby Back Ribs\u003c/strong>, you must. Glazed in a soy sauce, cilantro, ginger sauce, they are the perfect flavor and texture. Eat them with your hands and lick the tangy, salty, sweet, stickiness off your fingers. The outer layer is beautifully caramelized and slightly charred, while the inner bites are falling-off-the-bone tender. The red cabbage-apple slaw on the side provides a nice fresh crunch and a touch of mellow creaminess. They dutifully perform their supporting role in this highly delicious act. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/oola_foie-gras-ravioli.jpg\" alt=\"Foie gras and chicken ravioli, Oola\" title=\"Foie gras and chicken ravioli, Oola\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4781\">\u003cbr>\n\u003cem>Foie gras and chicken ravioli, Oola\u003c/em>\u003c/p>\n\u003cp>For my main, I went with the \u003cstrong>Foie Gras and Chicken Ravioli\u003c/strong> served in a roasted chicken and truffle broth. The ravioli had me at foie gras. When the dish arrived at the table, I was momentarily intoxicated by the unmistakable earthy, pungent, woodsy aroma of black truffle. The al dente pasta had great chew and flavor, and the foie gras/chicken filling was meaty and full-flavored, but texture wise, I wish it was more velvety, molten-foie gras-like, and less meat-like. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/oola_tomato-risotto.jpg\" alt=\"“Farmer’s Market Special” Bruins Farms Heirloom Tomato Risotto\" title=\"“Farmer’s Market Special” Bruins Farms Heirloom Tomato Risotto\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4785\">\u003cbr>\n\u003cem>\"Farmer’s Market Special\" Bruins Farms Heirloom Tomato Risotto\u003c/em>\u003c/p>\n\u003cp>The \"Farmer’s Market Special,\" part of Oola's new summer menu dedicated to showcasing seasonal, local-sourced organic ingredients, was an \u003cstrong>Heirloom Tomato Risotto\u003c/strong> made with chunks of heirloom tomatoes, stewed cherry tomatoes that burst in my mouth, and oven-dried tomatoes that added a touch of smokiness. The combination made for a complex and bright sweetness. The risotto was topped with a creamy, mild goat cheese, and seasoned with fragrant lavender – the perfect complementary accents. \u003c/p>\n\u003cp>(In a way this dish reminded me of a way fancier version of what I used to eat as a child. Surprisingly, for a period in my life, I was a picky eater, and the only way my parents could get me to eat rice was if it was doused in ketchup. OK, you may or may not think less of me now. What's done is done.)\u003c/p>\n\u003cp>Parenthetical aside, Oola may just have what it takes to make Monday the new date night. Nothing like a souffle and some footsie to take the edge off a new week.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.oola-sf.com%20\">Oola Restaurant & Bar\u003c/a>\u003cbr>\n860 Folsom Street\u003cbr>\n(between 4th St & 5th St)\u003cbr>\nSan Francisco, CA 94107\u003cbr>\n(415) 995-2061 \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/oola_souffle.jpg\" alt=\"Vahlrona Chocolate Souffle, Oola\" title=\"Vahlrona Chocolate Souffle, Oola\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4784\">\u003cbr>\n\u003cem>Vahlrona Chocolate Souffle, Oola\u003c/em>\u003c/p>\n\u003cp>\"There is nothing like good food, good wine and a bad girl.\"\u003c/p>\n\u003cp>So says the fine print on the menu at \u003ca href=\"http://www.oola-sf.com/\">Oola\u003c/a>. It sure does set the tone, and on a Monday night at that. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/oola-couple.jpg\" alt=\"Monday date night at Oola\" title=\"Monday date night at Oola\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4786\">\u003cbr>\n\u003cem>Monday date night at Oola\u003c/em>\u003c/p>\n\u003cp>The strategic lighting, exposed brick, and soaring-ceilings make you feel a little mysterious, a little daring, a little come-hither. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So while we're being naughty, let's start with dessert first. Our \u003cstrong>Vahlrona Chocolate Souffle\u003c/strong> served with a Chambord ice cream sauce, fresh berries, and a cute little puff of meringue was an absolute treat. \u003cstrong>Pastry chef Alicia Montalvo\u003c/strong> has a good thing going here. Our souffle was everything I wanted it to be. Light, airy, rich, and downright sexy. Montalvo is planning on featuring a new souffle special every Monday, only on Mondays. I'm already looking forward to finding out what creative concoctions she has up her sleeve. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/oola_oysters.jpg\" alt=\"Hama Hama Oysters, Oola\" title=\"Hama Hama Oysters, Oola\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4782\">\u003cbr>\n\u003cem>Hama Hama Oysters, Oola\u003c/em>\u003c/p>\n\u003cp>From one aphrodisiac to another, bring on the oysters. Oola had \u003cstrong>Hama Hamas\u003c/strong> and \u003cstrong>Marins\u003c/strong> on the menu, both served on the half shell with a mignonette and cocktail sauce on the side. We preferred the hama hamas which had a more buttery texture and cleaner, fresh sea taste. Mmm, I could eat a whole pirate chest of good oysters. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/oola_shortribs.jpg\" alt=\"Baby Back Ribs, Oola\" title=\"Baby Back Ribs, Oola\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4783\">\u003cbr>\n\u003cem>Baby Back Ribs, Oola\u003c/em>\u003c/p>\n\u003cp>If you've never tasted \u003cstrong>Chef Ola Fendert’s\u003c/strong> famous \u003cstrong>Baby Back Ribs\u003c/strong>, you must. Glazed in a soy sauce, cilantro, ginger sauce, they are the perfect flavor and texture. Eat them with your hands and lick the tangy, salty, sweet, stickiness off your fingers. The outer layer is beautifully caramelized and slightly charred, while the inner bites are falling-off-the-bone tender. The red cabbage-apple slaw on the side provides a nice fresh crunch and a touch of mellow creaminess. They dutifully perform their supporting role in this highly delicious act. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/oola_foie-gras-ravioli.jpg\" alt=\"Foie gras and chicken ravioli, Oola\" title=\"Foie gras and chicken ravioli, Oola\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4781\">\u003cbr>\n\u003cem>Foie gras and chicken ravioli, Oola\u003c/em>\u003c/p>\n\u003cp>For my main, I went with the \u003cstrong>Foie Gras and Chicken Ravioli\u003c/strong> served in a roasted chicken and truffle broth. The ravioli had me at foie gras. When the dish arrived at the table, I was momentarily intoxicated by the unmistakable earthy, pungent, woodsy aroma of black truffle. The al dente pasta had great chew and flavor, and the foie gras/chicken filling was meaty and full-flavored, but texture wise, I wish it was more velvety, molten-foie gras-like, and less meat-like. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/oola_tomato-risotto.jpg\" alt=\"“Farmer’s Market Special” Bruins Farms Heirloom Tomato Risotto\" title=\"“Farmer’s Market Special” Bruins Farms Heirloom Tomato Risotto\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-4785\">\u003cbr>\n\u003cem>\"Farmer’s Market Special\" Bruins Farms Heirloom Tomato Risotto\u003c/em>\u003c/p>\n\u003cp>The \"Farmer’s Market Special,\" part of Oola's new summer menu dedicated to showcasing seasonal, local-sourced organic ingredients, was an \u003cstrong>Heirloom Tomato Risotto\u003c/strong> made with chunks of heirloom tomatoes, stewed cherry tomatoes that burst in my mouth, and oven-dried tomatoes that added a touch of smokiness. The combination made for a complex and bright sweetness. The risotto was topped with a creamy, mild goat cheese, and seasoned with fragrant lavender – the perfect complementary accents. \u003c/p>\n\u003cp>(In a way this dish reminded me of a way fancier version of what I used to eat as a child. Surprisingly, for a period in my life, I was a picky eater, and the only way my parents could get me to eat rice was if it was doused in ketchup. OK, you may or may not think less of me now. What's done is done.)\u003c/p>\n\u003cp>Parenthetical aside, Oola may just have what it takes to make Monday the new date night. Nothing like a souffle and some footsie to take the edge off a new week.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.oola-sf.com%20\">Oola Restaurant & Bar\u003c/a>\u003cbr>\n860 Folsom Street\u003cbr>\n(between 4th St & 5th St)\u003cbr>\nSan Francisco, CA 94107\u003cbr>\n(415) 995-2061 \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg class=\"alignleft size-full wp-image-4758\" title=\"Kale Daikon and Eggplant Kohlrabi \" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/weirdveg300.jpg\" alt=\"Kale Daikon and Eggplant Kohlrabi \" width=\"300\" height=\"400\">The joint endeavor of Mission District housemates \u003cstrong>Kale Daikon\u003c/strong> and \u003cstrong>Eggplant Kohlrabi\u003c/strong> (a.k.a. Katrina Dodson and Erin Klenow), \u003ca href=\"http://www.weirdvegetables.blogspot.com\">Weird Vegetables\u003c/a> sprouts a cut above most local food blogs. Do not, for starters, confuse it with a younger, \u003ca href=\"http://www.weird-vegetables.blogspot.com\">much less weird San Francisco-based rival\u003c/a> going by the same name, a site dedicated, seemingly quite seriously, to \"celebrating diversity throughout the plant kingdom.\" In contrast, the one of which I write inhabits a special dimension of biological whimsy, where the crisper spills forth a menagerie of anthropomorphic leaves, roots, and legumes, and a trip to the farmer's market feels like a twisted safari through unfamiliar lands. Stuffed into the blog's strange sieve of language and thought, vegetables are not merely waxed, sticker-tagged produce; they are characters. Identities, needs, wants, and feelings squirm within their husks and peels as well as flavors and nutrients. For Dodson and Klenow, they are ripe springboards for gleeful leaps into philosophy, linguistics, and general poetic absurdity as well as cookery.\u003cbr>\n\u003cimg class=\"alignleft size-full wp-image-4760\" title=\"scapes\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/scapes300.jpg\" alt=\"scapes\" width=\"300\" height=\"400\">Each entry often starts with a vegetable one of them has picked up at the store or market. From there, the specimen is assessed, first as object, then as food, an introduction irrigated with historical context and preparation suggestions, and subsequently sacrificed at the altar of their imagination. Take, for example, the August 2008 post on the \u003ca href=\"http://weirdvegetables.blogspot.com/2008/08/lemon-cucumber.html\">lemon cucumber\u003c/a>, in which Dodson sums up the chosen veggie as \"a piece of produce that boasts the vaguely exotic yet familiar allure of the hybrid, the indeterminate, the mestizo...this fruit masquerading as a vegetable disguised as a fruit (a kind of double drag, F to V to F).\" In the April 2009 treatise on \u003ca href=\"http://weirdvegetables.blogspot.com/2009/04/long-ago-farro-way.html\">farro\u003c/a> (\"Long Ago, a Farro Way\"), a lisp-kissed summary of \u003ca href=\"http://en.wikipedia.org/wiki/The_Princess_Bride_(film)\">The Princess Bride\u003c/a> acts as preamble to a discussion of the ancient grain's venerability and value, \"farro\" being, after all, a word perhaps best spoken with \"a faraway look\" in one's eyes. Clearly, vegetables are weird, often much weirder than we think, and the ways in which people treat these things they plant and eat says something about people too: namely, that they are weird as well. In early June, I visited the bloggers at their house. We skipped through the magic mustard greens garden, scouted scapes, and talked turnips.\u003cbr>\n\u003cstrong>Andrew Simmons:\u003c/strong> I like how your blog shares practical advice about actually cooking vegetables but also presents them as vibrant players in a somewhat goofy bio-cultural drama. What got you into vegetables? Did the blog evolve organically?\u003c/p>\n\u003cp>\u003cstrong>Katrina Dodson:\u003c/strong> I go to farmers' markets all the time and I spend a lot of time around food people, so I've learned something about vegetables from them as well.\u003c/p>\n\u003cp>\u003cstrong>AS:\u003c/strong> Why are vegetables weird?\u003c/p>\n\u003cp>\u003cstrong>KD:\u003c/strong> Certain types of vegetables can be weird because people don't normally eat them or aren't used to them, or they can be more common individual vegetables, like carrots and potatoes, that just look weird. I'm also really interested in the weirdness of language and how strange the naming of vegetables can be. I'm working on a Ph.D. in comparative literature right now so I think about metaphors all the time. That's the latest level of weirdness on the blog, the newest terrain.\u003c/p>\n\u003cp>\u003cstrong>Erin Klenow:\u003c/strong> I like how the name of a vegetable can freak someone out. The fact that something is called a blood orange is enough to get people to avoid eating it. And nipple fruit? It's pretty funny.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>KD:\u003c/strong> Also known as titty fruit.\u003c/p>\n\u003cp>\u003cstrong>EK:\u003c/strong> It's often noted that people have aversions to eating gross parts of animals but when I mention a certain vegetable to some people, they just go ew ew ew.\u003c/p>\n\u003cp>\u003cstrong>KD:\u003c/strong> There's also the misguided idea that vegetarianism is boring, like you run out of things to eat because you just eat vegetables and nothing else. We're not vegetarians, by the way.\u003c/p>\n\u003cp>\u003cstrong>EK:\u003c/strong> When people ask me if I'm a vegetarian, I just say I only eat expensive meat.\u003c/p>\n\u003cp>\u003cstrong>KD:\u003c/strong> I taught a class at Berkeley on food called \"Eating and Being Eaten.\" It was all about how food is always more than just food. Having that dialogue in my head really affected the blog.\u003c/p>\n\u003cp>\u003cstrong>AS:\u003c/strong> What did the class read?\u003c/p>\n\u003cp>\u003cstrong>KD:\u003c/strong> A lot of different things. There was a food politics section. We read some of \u003ca href=\"http://www.michaelpollan.com/omnivore.php\">The Omnivore's Dilemma\u003c/a>, and talked about \u003ca href=\"http://www.amazon.com/My-Year-Meats-Ruth-Ozeki/dp/0140280464\">My Year of Meats\u003c/a> by Ruth Ozeki and Kafka's \u003ca href=\"http://en.wikipedia.org/wiki/A_Hunger_Artist\">A Hunger Artist\u003c/a>. There was a whole meat theme. We talked about cannibalism too, because that’s a topic I’m really interested in.\u003c/p>\n\u003cp>\u003cstrong>AS:\u003c/strong> You have to bring that up at some point when you're talking about the idea of eating meat.\u003c/p>\n\u003cp>\u003cstrong>KD:\u003c/strong> There's a necessary violence that happens in the mere act of survival. You have to acknowledge it. Even vegetarians consume living things.\u003c/p>\n\u003cp>\u003cstrong>AS:\u003c/strong> When you write about vegetables, they sound like animals or aliens, bizarre creatures that might scuttle off the table. It's carnivorous, in a sense. Why don't you write about fruit?\u003c/p>\n\u003cp>\u003cstrong>EK:\u003c/strong> We do sometimes.\u003c/p>\n\u003cp>\u003cstrong>KD:\u003c/strong> They're technically a subset of vegetables. Vegetables are weirder than fruit though. People are more okay with weird fruit. They're sugary, luscious, and voluptuous. Fruit is meant to seduce. That's its biological function. Vegetables are gross. They have weird outgrowths. They're all like take it or leave it. In the lemon cucumber post, we talked about how \"vegetable\" is a cultural determination whereas \"fruit\" is biological. A fruit is any plant with an enclosed seed that comes from a flower. That's scientifically established, but vegetables are really undefined. They're just the edible parts of plants. Technically, anything goes.\u003c/p>\n\u003cp>\u003cstrong>AS:\u003c/strong> Erin, do you work in the food world?\u003c/p>\n\u003cp>\u003cstrong>EK:\u003c/strong> I was a waitress for a long time. Three years ago, I worked as an expeditor at \u003ca href=\"http://www.quincerestaurant.com/pages/home_main.html\">Quince\u003c/a>. I had to learn everything on the menu. I read a lot of food writing too. I grew up in Sonoma so I was always close to people who produced food, though I wasn't very conscious of it until later.\u003c/p>\n\u003cp>\u003cstrong>KD:\u003c/strong> I'm from San Francisco. We went to Berkeley together.\u003c/p>\n\u003cp>\u003cstrong>AS:\u003c/strong> I liked how, in the \u003ca href=\"http://weirdvegetables.blogspot.com/2009/04/black-is-new-radish.html\">black radish entry\u003c/a>, you compiled a list of black foods to see, in part, what they have in common. They're all polarizing. I've eaten black radish before so I think I know what you're talking about when you describe it as being \"very radish-y.\" How would you describe a \"radish-y\" person?\u003c/p>\n\u003cp>\u003cstrong>KD:\u003c/strong> Kind of abrasive. Kind of funny. Acerbic. Sometimes goes a little too far.\u003c/p>\n\u003cp>\u003cstrong>EK:\u003c/strong> A little refreshing but also overwhelming.\u003cbr>\n\u003cstrong>\u003cbr>\nAS:\u003c/strong> If you were a vegetable, which would you be?\u003c/p>\n\u003cp>\u003cstrong>KD:\u003c/strong> I'm clearly Kale Daikon -- my initials. I said onion once when someone asked me that but it's not, you know, because I have so many layers and you have to peel them off...\u003c/p>\n\u003cp>\u003cstrong>AS:\u003c/strong> But the onion is so common, the cheapest vegetable in the store...\u003c/p>\n\u003cp>\u003cstrong>KD:\u003c/strong> I was feeling like one at the time.\u003c/p>\n\u003cp>\u003cstrong>EK:\u003c/strong> I've always identified with eggplant -- for Erin, I guess. Eggplant are a little inconsistent. They can be delicious and creamy or bitter.\u003c/p>\n\u003cp>\u003cstrong>AS:\u003c/strong> I don't want to read too much into that, but you might be the kind of person that, given proper attention and care, can be a very pleasant cohort in friendship...\u003c/p>\n\u003cp>\u003cstrong>EK:\u003c/strong> I like that it's purple.\u003c/p>\n\u003cp>\u003cstrong>KD:\u003c/strong> I have to say that now I've picked up more of an affinity to the carrot. They're unexpectedly weird.\u003c/p>\n\u003cp>\u003cstrong>EK:\u003c/strong> I could be a turnip too now that I think about it. Roasted, they're so good. I like them but I think about things I want to eat and they aren't usually something I'd want to be.\u003c/p>\n\u003cp>\u003cstrong>AS:\u003c/strong> Maybe be something no one would eat.\u003c/p>\n\u003cp>\u003cstrong>KD:\u003c/strong> Like \u003ca href=\"http://en.wikipedia.org/wiki/Bracken\">bracken\u003c/a>? But they serve it at \u003ca href=\"http://www.yelp.com/biz/cha-ya-vegetarian-japanese-restaurant-san-francisco\">Cha-Ya\u003c/a>.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-4761\" title=\"pattypan\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/pattypan450.jpg\" alt=\"patty pan\" width=\"450\" height=\"338\">\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignleft size-full wp-image-4758\" title=\"Kale Daikon and Eggplant Kohlrabi \" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/weirdveg300.jpg\" alt=\"Kale Daikon and Eggplant Kohlrabi \" width=\"300\" height=\"400\">The joint endeavor of Mission District housemates \u003cstrong>Kale Daikon\u003c/strong> and \u003cstrong>Eggplant Kohlrabi\u003c/strong> (a.k.a. Katrina Dodson and Erin Klenow), \u003ca href=\"http://www.weirdvegetables.blogspot.com\">Weird Vegetables\u003c/a> sprouts a cut above most local food blogs. Do not, for starters, confuse it with a younger, \u003ca href=\"http://www.weird-vegetables.blogspot.com\">much less weird San Francisco-based rival\u003c/a> going by the same name, a site dedicated, seemingly quite seriously, to \"celebrating diversity throughout the plant kingdom.\" In contrast, the one of which I write inhabits a special dimension of biological whimsy, where the crisper spills forth a menagerie of anthropomorphic leaves, roots, and legumes, and a trip to the farmer's market feels like a twisted safari through unfamiliar lands. Stuffed into the blog's strange sieve of language and thought, vegetables are not merely waxed, sticker-tagged produce; they are characters. Identities, needs, wants, and feelings squirm within their husks and peels as well as flavors and nutrients. For Dodson and Klenow, they are ripe springboards for gleeful leaps into philosophy, linguistics, and general poetic absurdity as well as cookery.\u003cbr>\n\u003cimg class=\"alignleft size-full wp-image-4760\" title=\"scapes\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/scapes300.jpg\" alt=\"scapes\" width=\"300\" height=\"400\">Each entry often starts with a vegetable one of them has picked up at the store or market. From there, the specimen is assessed, first as object, then as food, an introduction irrigated with historical context and preparation suggestions, and subsequently sacrificed at the altar of their imagination. Take, for example, the August 2008 post on the \u003ca href=\"http://weirdvegetables.blogspot.com/2008/08/lemon-cucumber.html\">lemon cucumber\u003c/a>, in which Dodson sums up the chosen veggie as \"a piece of produce that boasts the vaguely exotic yet familiar allure of the hybrid, the indeterminate, the mestizo...this fruit masquerading as a vegetable disguised as a fruit (a kind of double drag, F to V to F).\" In the April 2009 treatise on \u003ca href=\"http://weirdvegetables.blogspot.com/2009/04/long-ago-farro-way.html\">farro\u003c/a> (\"Long Ago, a Farro Way\"), a lisp-kissed summary of \u003ca href=\"http://en.wikipedia.org/wiki/The_Princess_Bride_(film)\">The Princess Bride\u003c/a> acts as preamble to a discussion of the ancient grain's venerability and value, \"farro\" being, after all, a word perhaps best spoken with \"a faraway look\" in one's eyes. Clearly, vegetables are weird, often much weirder than we think, and the ways in which people treat these things they plant and eat says something about people too: namely, that they are weird as well. In early June, I visited the bloggers at their house. We skipped through the magic mustard greens garden, scouted scapes, and talked turnips.\u003cbr>\n\u003cstrong>Andrew Simmons:\u003c/strong> I like how your blog shares practical advice about actually cooking vegetables but also presents them as vibrant players in a somewhat goofy bio-cultural drama. What got you into vegetables? Did the blog evolve organically?\u003c/p>\n\u003cp>\u003cstrong>Katrina Dodson:\u003c/strong> I go to farmers' markets all the time and I spend a lot of time around food people, so I've learned something about vegetables from them as well.\u003c/p>\n\u003cp>\u003cstrong>AS:\u003c/strong> Why are vegetables weird?\u003c/p>\n\u003cp>\u003cstrong>KD:\u003c/strong> Certain types of vegetables can be weird because people don't normally eat them or aren't used to them, or they can be more common individual vegetables, like carrots and potatoes, that just look weird. I'm also really interested in the weirdness of language and how strange the naming of vegetables can be. I'm working on a Ph.D. in comparative literature right now so I think about metaphors all the time. That's the latest level of weirdness on the blog, the newest terrain.\u003c/p>\n\u003cp>\u003cstrong>Erin Klenow:\u003c/strong> I like how the name of a vegetable can freak someone out. The fact that something is called a blood orange is enough to get people to avoid eating it. And nipple fruit? It's pretty funny.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>KD:\u003c/strong> Also known as titty fruit.\u003c/p>\n\u003cp>\u003cstrong>EK:\u003c/strong> It's often noted that people have aversions to eating gross parts of animals but when I mention a certain vegetable to some people, they just go ew ew ew.\u003c/p>\n\u003cp>\u003cstrong>KD:\u003c/strong> There's also the misguided idea that vegetarianism is boring, like you run out of things to eat because you just eat vegetables and nothing else. We're not vegetarians, by the way.\u003c/p>\n\u003cp>\u003cstrong>EK:\u003c/strong> When people ask me if I'm a vegetarian, I just say I only eat expensive meat.\u003c/p>\n\u003cp>\u003cstrong>KD:\u003c/strong> I taught a class at Berkeley on food called \"Eating and Being Eaten.\" It was all about how food is always more than just food. Having that dialogue in my head really affected the blog.\u003c/p>\n\u003cp>\u003cstrong>AS:\u003c/strong> What did the class read?\u003c/p>\n\u003cp>\u003cstrong>KD:\u003c/strong> A lot of different things. There was a food politics section. We read some of \u003ca href=\"http://www.michaelpollan.com/omnivore.php\">The Omnivore's Dilemma\u003c/a>, and talked about \u003ca href=\"http://www.amazon.com/My-Year-Meats-Ruth-Ozeki/dp/0140280464\">My Year of Meats\u003c/a> by Ruth Ozeki and Kafka's \u003ca href=\"http://en.wikipedia.org/wiki/A_Hunger_Artist\">A Hunger Artist\u003c/a>. There was a whole meat theme. We talked about cannibalism too, because that’s a topic I’m really interested in.\u003c/p>\n\u003cp>\u003cstrong>AS:\u003c/strong> You have to bring that up at some point when you're talking about the idea of eating meat.\u003c/p>\n\u003cp>\u003cstrong>KD:\u003c/strong> There's a necessary violence that happens in the mere act of survival. You have to acknowledge it. Even vegetarians consume living things.\u003c/p>\n\u003cp>\u003cstrong>AS:\u003c/strong> When you write about vegetables, they sound like animals or aliens, bizarre creatures that might scuttle off the table. It's carnivorous, in a sense. Why don't you write about fruit?\u003c/p>\n\u003cp>\u003cstrong>EK:\u003c/strong> We do sometimes.\u003c/p>\n\u003cp>\u003cstrong>KD:\u003c/strong> They're technically a subset of vegetables. Vegetables are weirder than fruit though. People are more okay with weird fruit. They're sugary, luscious, and voluptuous. Fruit is meant to seduce. That's its biological function. Vegetables are gross. They have weird outgrowths. They're all like take it or leave it. In the lemon cucumber post, we talked about how \"vegetable\" is a cultural determination whereas \"fruit\" is biological. A fruit is any plant with an enclosed seed that comes from a flower. That's scientifically established, but vegetables are really undefined. They're just the edible parts of plants. Technically, anything goes.\u003c/p>\n\u003cp>\u003cstrong>AS:\u003c/strong> Erin, do you work in the food world?\u003c/p>\n\u003cp>\u003cstrong>EK:\u003c/strong> I was a waitress for a long time. Three years ago, I worked as an expeditor at \u003ca href=\"http://www.quincerestaurant.com/pages/home_main.html\">Quince\u003c/a>. I had to learn everything on the menu. I read a lot of food writing too. I grew up in Sonoma so I was always close to people who produced food, though I wasn't very conscious of it until later.\u003c/p>\n\u003cp>\u003cstrong>KD:\u003c/strong> I'm from San Francisco. We went to Berkeley together.\u003c/p>\n\u003cp>\u003cstrong>AS:\u003c/strong> I liked how, in the \u003ca href=\"http://weirdvegetables.blogspot.com/2009/04/black-is-new-radish.html\">black radish entry\u003c/a>, you compiled a list of black foods to see, in part, what they have in common. They're all polarizing. I've eaten black radish before so I think I know what you're talking about when you describe it as being \"very radish-y.\" How would you describe a \"radish-y\" person?\u003c/p>\n\u003cp>\u003cstrong>KD:\u003c/strong> Kind of abrasive. Kind of funny. Acerbic. Sometimes goes a little too far.\u003c/p>\n\u003cp>\u003cstrong>EK:\u003c/strong> A little refreshing but also overwhelming.\u003cbr>\n\u003cstrong>\u003cbr>\nAS:\u003c/strong> If you were a vegetable, which would you be?\u003c/p>\n\u003cp>\u003cstrong>KD:\u003c/strong> I'm clearly Kale Daikon -- my initials. I said onion once when someone asked me that but it's not, you know, because I have so many layers and you have to peel them off...\u003c/p>\n\u003cp>\u003cstrong>AS:\u003c/strong> But the onion is so common, the cheapest vegetable in the store...\u003c/p>\n\u003cp>\u003cstrong>KD:\u003c/strong> I was feeling like one at the time.\u003c/p>\n\u003cp>\u003cstrong>EK:\u003c/strong> I've always identified with eggplant -- for Erin, I guess. Eggplant are a little inconsistent. They can be delicious and creamy or bitter.\u003c/p>\n\u003cp>\u003cstrong>AS:\u003c/strong> I don't want to read too much into that, but you might be the kind of person that, given proper attention and care, can be a very pleasant cohort in friendship...\u003c/p>\n\u003cp>\u003cstrong>EK:\u003c/strong> I like that it's purple.\u003c/p>\n\u003cp>\u003cstrong>KD:\u003c/strong> I have to say that now I've picked up more of an affinity to the carrot. They're unexpectedly weird.\u003c/p>\n\u003cp>\u003cstrong>EK:\u003c/strong> I could be a turnip too now that I think about it. Roasted, they're so good. I like them but I think about things I want to eat and they aren't usually something I'd want to be.\u003c/p>\n\u003cp>\u003cstrong>AS:\u003c/strong> Maybe be something no one would eat.\u003c/p>\n\u003cp>\u003cstrong>KD:\u003c/strong> Like \u003ca href=\"http://en.wikipedia.org/wiki/Bracken\">bracken\u003c/a>? But they serve it at \u003ca href=\"http://www.yelp.com/biz/cha-ya-vegetarian-japanese-restaurant-san-francisco\">Cha-Ya\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/sneaky2.jpg\" alt=\"Sneakys bbq meat on the grill\" title=\"Sneakys bbq meat on the grill\" width=\"320\" height=\"240\" class=\"alignleft size-full wp-image-4429\">Barbecue is literally the slowest of slow foods, not a sauce, but a process, a ponderous and primitive one often measured in days as much as hours. It's much more than mere technique. Like a Bedouin goat roast or a Hawaiian luau, barbecue is a festive carnivorous rite, the sort of party humans all over the world have thrown ever since they could catch the beasts they wanted to eat. Barbecue is a distinctly American tradition, however, and it warrants esteem in our food culture, one that increasingly values authenticity, heritage, and, importantly, a bargain. Historically, barbecue began as poor food. Indirect smoking with hardwood chips and charcoal renders sumptuous feeds from large, inexpensive, uncompromising cuts of meat the non-wealthy can readily afford. Today, due to trend as well as economic circumstance, food writers and chefs champion sustainability, rhapsodize about nose-to-tail eating, and fetishize la \u003ca href=\"http://chowhound.chow.com/topics/548870\">cucina povera\u003c/a> across cultures. Hip local foodies head to starred eateries to scarf humble \u003ca href=\"http://en.wikipedia.org/wiki/Ribollita\">ribollita\u003c/a> and marrow, and food glossies aggressively explore the homey cooking traditions of everyday people in distant locales. \u003c/p>\n\u003cp> Even though food tied firmly to a place invariably tastes best in its native setting, barbecue should have a stronger presence here. Sadly, like real bagels and perfect pizza slices, there's something about it San Francisco doesn't quite get.\u003c/p>\n\u003cp>L.A. export \u003ca href=\"http://www.babybluessf.com\">Baby Blues BBQ\u003c/a> sits in an old pharmacy storefront on Mission Street at the base of Bernal Hill in San Francisco. The restaurant headed up the S.F. Chronicle's flimsy \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2009/02/12/DDHI15O74D.DTL\">\"new-school\"\u003c/a> Bay Area barbecue round-up back in February. In the article, the proprietor described his establishment's style as a hybrid, with dry rub from Texas, greens from Kansas City, and grilled shrimp from New Orleans. While only one of those things necessarily has anything whatsoever to do with barbecue, I withheld preliminary judgement, assuming I'd look for proof in the pork. The same writer, Amanda Gold, penned a largely favorable review less than two months later, hailing Baby Blues' offerings as \"\u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2009/04/02/DDI616N0KI.DTL\">spot-on\u003c/a>,\" and singling out the brisket and ribs in particular for accolades. \u003c/p>\n\u003cp>The brisket was, in fact, good -- shredded, not sliced as is customary, slightly sweet, with a broad, warm flavor that belied the stringy appearance. On the other hand, the chicken was desert-dry and the pork shoulder shockingly tasteless. Sauce helped but it shouldn't have been necessary. Good barbecue doesn't truly need sauce, maybe just a splash of vinegary Crystal. The Baby Blues macaroni and cheese was pretty tasty but that came as no surprise. The tidy tureen of pasta, butter, cream, and cheese congregated in creamy, crust-topped ooze resembled a miniature version of one of the less flamboyant goofily greasy things you'd see on \u003ca href=\"http://thisiswhyyourefat.com/\">thisiswhyyourefat.com\u003c/a>. Pork and beans: dreary canned ones of various stripes, topped with some of the same tasteless pork shoulder. Mashed sweet potatoes: one-dimensional and cloying. Great sides are not a prerequisite for even serviceable barbecue but they sure help, especially when a bunch of people are trying to eat until they can't walk.\u003c/p>\n\u003cp>Dodging categorization is no boon when it comes to barbecue. Homogenizing its varied nuances with the perceived intent of garnering broader appeal smacks of desperation or at least excessive compromise, not inclusivity. Barbecue pit-masters, are curators of sorts. They consciously nurture and carry on a tradition, just making something they really, really know exactly the way they think it should be made for anyone who happens to be interested. Diners prize authenticity when it comes to regional Italian fare; they should when it comes to barbecue as well.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Maybe we're barking up the wrong tree even hoping to find what we're looking for at a place like Baby Blues. Throughout the barbecue belt, you'll eat some of the best barbecue in the world at church benefit suppers, desolate country grocery stores on two-lane roads, and strange little delis straddling dusty cracks in the interstate, not just at grand 'cue emporiums with bright lights and long lines. \u003c/p>\n\u003cp>Fittingly, in keeping with another current trend, that of back alley catering and restaurant-esque entities sprouting up all over town, the d.i.y. barbecue operations churning away on the edges of the local food scene actually best the likes of Baby Blues, \u003ca href=\"http://blogs.kqed.org/food/2006/09/21/memphis-minnies-reviews/\">Memphis Minnie's\u003c/a>, and \u003ca href=\"http://www.yelp.com/biz/big-nates-bar-b-que-san-francisco\">Big Nate's\u003c/a>. There's definitely something appealing about outlaw status, and barbecue wears it especially well, even here. While the best pork barbecue I've had in San Francisco had to fly 2,000 miles from a deli case in Allen County, Kentucky, there are a few local super-smokers doing it right under-the-radar:\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/sneaky1.jpg\" alt=\"Sneakys bbq\" title=\"Sneakys bbq\" width=\"320\" height=\"240\" class=\"alignleft size-full wp-image-4428\">Try ordering a spread from Oakland-based \u003ca href=\"http://www.sneakysbbq.blogspot.com\">Sneaky's BBQ\u003c/a> for your next business meeting. Since 2008, the smoker-in-chief, a native of South Carolina, has been faithfully recreating the barbecue he knew back home -- husky, succulent pork shoulder with pepper-flecked vinegar-laced red sauce and racks of chewy baby-back ribs -- and delivering it, quite sneakily, in an unmarked van (red like the sauce), to homes, offices, and even park parties. It's popping off on \u003ca href=\"http://www.yelp.com/biz/sneakys-bbq-san-francisco\">Yelp\u003c/a> and \u003ca href=\"http://chowhound.chow.com/topics/484818#4581571\">Chowhound\u003c/a> for a reason. It tastes like vigilance. When you're eating it, you easily imagine the whole ritual -- the meat hitting the grill just after rush hour, and coming off, sticky-black, hours and hours later, as well as the sleepless night vigil, the sense, perhaps, of beers drunk and cigarettes smoked, of bleary eyes peering down and smudged hands reaching to open and close flutes at the proper intervals while the rest of the neighborhood sleeps.\u003c/p>\n\u003cp>\u003ca href=\"http://www.brokenrecordsf.com\">The Broken Record\u003c/a> is a mildly Zeigeist-y bar in the Excelsior. Chef Ryan Ostler, an alum of Boulevard, doesn't own it but he cooks from behind a wooden, windowed counter buried in the back. He's a \u003ca href=\"http://blog.missionstreetfood.com/\">Mission Street Food\u003c/a> veteran, no stranger to the underground eatery game. The bar's offerings run the gamut from frito pies and amazing 'kraut-topped boar and pheasant sausages (sweet, high-flying stoner-pub party fare, yes, but not barbecue) to pulled pork sandwiches (serious barbecue). Of course, it's a chef's whim kind of place at heart. Sometimes, you show up and the pork isn't done. Or it is done, but it hasn't been carved up yet. Or it was ready hours ago and now there's none left. According to Ostler, they smoke every day, but quantities are limited. If you miss out, eat a sausage. Barbecue is not, after all, on-demand.\u003c/p>\n\u003cp>\u003ca href=\"http://www.babybluessf.com\">Baby Blues BBQ\u003c/a>\u003cbr>\n3149 Mission St. in San Francisco\u003cbr>\n415-896-4250\u003c/p>\n\u003cp>\u003ca href=\"http://www.sneakysbbq.blogspot.com\">Sneaky's BBQ\u003c/a>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.brokenrecordsf.com\">The Broken Record\u003c/a>\u003cbr>\n1166 Geneva Ave. in San Francisco\u003cbr>\n415-963-1713\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/sneaky2.jpg\" alt=\"Sneakys bbq meat on the grill\" title=\"Sneakys bbq meat on the grill\" width=\"320\" height=\"240\" class=\"alignleft size-full wp-image-4429\">Barbecue is literally the slowest of slow foods, not a sauce, but a process, a ponderous and primitive one often measured in days as much as hours. It's much more than mere technique. Like a Bedouin goat roast or a Hawaiian luau, barbecue is a festive carnivorous rite, the sort of party humans all over the world have thrown ever since they could catch the beasts they wanted to eat. Barbecue is a distinctly American tradition, however, and it warrants esteem in our food culture, one that increasingly values authenticity, heritage, and, importantly, a bargain. Historically, barbecue began as poor food. Indirect smoking with hardwood chips and charcoal renders sumptuous feeds from large, inexpensive, uncompromising cuts of meat the non-wealthy can readily afford. Today, due to trend as well as economic circumstance, food writers and chefs champion sustainability, rhapsodize about nose-to-tail eating, and fetishize la \u003ca href=\"http://chowhound.chow.com/topics/548870\">cucina povera\u003c/a> across cultures. Hip local foodies head to starred eateries to scarf humble \u003ca href=\"http://en.wikipedia.org/wiki/Ribollita\">ribollita\u003c/a> and marrow, and food glossies aggressively explore the homey cooking traditions of everyday people in distant locales. \u003c/p>\n\u003cp> Even though food tied firmly to a place invariably tastes best in its native setting, barbecue should have a stronger presence here. Sadly, like real bagels and perfect pizza slices, there's something about it San Francisco doesn't quite get.\u003c/p>\n\u003cp>L.A. export \u003ca href=\"http://www.babybluessf.com\">Baby Blues BBQ\u003c/a> sits in an old pharmacy storefront on Mission Street at the base of Bernal Hill in San Francisco. The restaurant headed up the S.F. Chronicle's flimsy \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2009/02/12/DDHI15O74D.DTL\">\"new-school\"\u003c/a> Bay Area barbecue round-up back in February. In the article, the proprietor described his establishment's style as a hybrid, with dry rub from Texas, greens from Kansas City, and grilled shrimp from New Orleans. While only one of those things necessarily has anything whatsoever to do with barbecue, I withheld preliminary judgement, assuming I'd look for proof in the pork. The same writer, Amanda Gold, penned a largely favorable review less than two months later, hailing Baby Blues' offerings as \"\u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2009/04/02/DDI616N0KI.DTL\">spot-on\u003c/a>,\" and singling out the brisket and ribs in particular for accolades. \u003c/p>\n\u003cp>The brisket was, in fact, good -- shredded, not sliced as is customary, slightly sweet, with a broad, warm flavor that belied the stringy appearance. On the other hand, the chicken was desert-dry and the pork shoulder shockingly tasteless. Sauce helped but it shouldn't have been necessary. Good barbecue doesn't truly need sauce, maybe just a splash of vinegary Crystal. The Baby Blues macaroni and cheese was pretty tasty but that came as no surprise. The tidy tureen of pasta, butter, cream, and cheese congregated in creamy, crust-topped ooze resembled a miniature version of one of the less flamboyant goofily greasy things you'd see on \u003ca href=\"http://thisiswhyyourefat.com/\">thisiswhyyourefat.com\u003c/a>. Pork and beans: dreary canned ones of various stripes, topped with some of the same tasteless pork shoulder. Mashed sweet potatoes: one-dimensional and cloying. Great sides are not a prerequisite for even serviceable barbecue but they sure help, especially when a bunch of people are trying to eat until they can't walk.\u003c/p>\n\u003cp>Dodging categorization is no boon when it comes to barbecue. Homogenizing its varied nuances with the perceived intent of garnering broader appeal smacks of desperation or at least excessive compromise, not inclusivity. Barbecue pit-masters, are curators of sorts. They consciously nurture and carry on a tradition, just making something they really, really know exactly the way they think it should be made for anyone who happens to be interested. Diners prize authenticity when it comes to regional Italian fare; they should when it comes to barbecue as well.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Maybe we're barking up the wrong tree even hoping to find what we're looking for at a place like Baby Blues. Throughout the barbecue belt, you'll eat some of the best barbecue in the world at church benefit suppers, desolate country grocery stores on two-lane roads, and strange little delis straddling dusty cracks in the interstate, not just at grand 'cue emporiums with bright lights and long lines. \u003c/p>\n\u003cp>Fittingly, in keeping with another current trend, that of back alley catering and restaurant-esque entities sprouting up all over town, the d.i.y. barbecue operations churning away on the edges of the local food scene actually best the likes of Baby Blues, \u003ca href=\"http://blogs.kqed.org/food/2006/09/21/memphis-minnies-reviews/\">Memphis Minnie's\u003c/a>, and \u003ca href=\"http://www.yelp.com/biz/big-nates-bar-b-que-san-francisco\">Big Nate's\u003c/a>. There's definitely something appealing about outlaw status, and barbecue wears it especially well, even here. While the best pork barbecue I've had in San Francisco had to fly 2,000 miles from a deli case in Allen County, Kentucky, there are a few local super-smokers doing it right under-the-radar:\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/sneaky1.jpg\" alt=\"Sneakys bbq\" title=\"Sneakys bbq\" width=\"320\" height=\"240\" class=\"alignleft size-full wp-image-4428\">Try ordering a spread from Oakland-based \u003ca href=\"http://www.sneakysbbq.blogspot.com\">Sneaky's BBQ\u003c/a> for your next business meeting. Since 2008, the smoker-in-chief, a native of South Carolina, has been faithfully recreating the barbecue he knew back home -- husky, succulent pork shoulder with pepper-flecked vinegar-laced red sauce and racks of chewy baby-back ribs -- and delivering it, quite sneakily, in an unmarked van (red like the sauce), to homes, offices, and even park parties. It's popping off on \u003ca href=\"http://www.yelp.com/biz/sneakys-bbq-san-francisco\">Yelp\u003c/a> and \u003ca href=\"http://chowhound.chow.com/topics/484818#4581571\">Chowhound\u003c/a> for a reason. It tastes like vigilance. When you're eating it, you easily imagine the whole ritual -- the meat hitting the grill just after rush hour, and coming off, sticky-black, hours and hours later, as well as the sleepless night vigil, the sense, perhaps, of beers drunk and cigarettes smoked, of bleary eyes peering down and smudged hands reaching to open and close flutes at the proper intervals while the rest of the neighborhood sleeps.\u003c/p>\n\u003cp>\u003ca href=\"http://www.brokenrecordsf.com\">The Broken Record\u003c/a> is a mildly Zeigeist-y bar in the Excelsior. Chef Ryan Ostler, an alum of Boulevard, doesn't own it but he cooks from behind a wooden, windowed counter buried in the back. He's a \u003ca href=\"http://blog.missionstreetfood.com/\">Mission Street Food\u003c/a> veteran, no stranger to the underground eatery game. The bar's offerings run the gamut from frito pies and amazing 'kraut-topped boar and pheasant sausages (sweet, high-flying stoner-pub party fare, yes, but not barbecue) to pulled pork sandwiches (serious barbecue). Of course, it's a chef's whim kind of place at heart. Sometimes, you show up and the pork isn't done. Or it is done, but it hasn't been carved up yet. Or it was ready hours ago and now there's none left. According to Ostler, they smoke every day, but quantities are limited. If you miss out, eat a sausage. Barbecue is not, after all, on-demand.\u003c/p>\n\u003cp>\u003ca href=\"http://www.babybluessf.com\">Baby Blues BBQ\u003c/a>\u003cbr>\n3149 Mission St. in San Francisco\u003cbr>\n415-896-4250\u003c/p>\n\u003cp>\u003ca href=\"http://www.sneakysbbq.blogspot.com\">Sneaky's BBQ\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>Last Sunday, a brand-new farmers market opened in one of my favorite San Francisco neighborhoods: The Inner Sunset. The market, in the parking lot at Ninth and Irving streets, is run by the \u003ca href=\"http://www.pcfma.com/markethome.php?market_id=67\">Pacific Coast Farmers Markets Association\u003c/a> and will run from June through November. Walking into the market, you get a feeling of a true community event. Neighbors are greeting each other, and the general atmosphere was festive and fun. The market is mostly vegetable and fruit vendors, but shoppers can also purchase eggs, baked goods and prepared foods. There is even a tofu vendor, but I don't remember seeing any cheeses or meats.\u003c/p>\n\u003cp>By the time I arrived, the eggs were sold out, but the vendor -- \u003ca href=\"http://site.smart-eggs.com/\">Smart Eggs\u003c/a> -- looks interesting. It's a student-run egg farm that is from Modesto Junior College.\u003c/p>\n\u003cp>There are quite a few farms from the coastal region and several from the Central Valley. I will be returning to this market. It's a fun, mellow option for a Sunday morning market. \u003cbr clear=\"all\">\u003cbr>\n\u003ca href=\"http://www.flickr.com/photos/jenmaiser/3622875184/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/09-06-07_1162.jpg\" alt=\"Inner Sunset Farmers Market\" title=\"Inner Sunset Farmers Market\" width=\"400\" height=\"100\" class=\"alignleft size-full wp-image-4537\">\u003c/a>\u003cbr>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/3622872696/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/09-06-07_1175.jpg\" alt=\"Inner Sunset Farmers Market-cherries\" title=\"Inner Sunset Farmers Market-cherries\" width=\"400\" height=\"100\" class=\"alignleft size-full wp-image-4540\">\u003c/a>\u003cbr>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/3622058085/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/09-06-07_11671.jpg\" alt=\"Inner Sunset Farmers Market-peas\" title=\"Inner Sunset Farmers Market-peas\" width=\"400\" height=\"100\" class=\"alignleft size-full wp-image-4543\">\u003c/a>\u003cbr>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/3622875792/in/photostream/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/09-06-07_11911.jpg\" alt=\"Inner Sunset Farmers Market-honey\" title=\"Inner Sunset Farmers Market-honey\" width=\"400\" height=\"100\" class=\"alignleft size-full wp-image-4544\">\u003c/a> \u003cstrong>The vendor list, as I noted it, is as follows:\u003c/strong>\u003c/p>\n\u003cp>Serendipity Farms\u003cbr>\nFar West Fungi\u003cbr>\nBerrylicious\u003cbr>\nDe Palma Farms\u003cbr>\nCapay Organic\u003cbr>\nWassum Ranch\u003cbr>\nSmart Eggs\u003cbr>\nTofu Yu\u003cbr>\nBakers of Paris\u003cbr>\nHer Farm\u003cbr>\nArizmendi Bakery\u003cbr>\nGarcia Farm\u003cbr>\nRodin Farm\u003cbr>\nCalolea\u003cbr>\nCity Bees\u003cbr>\nFifth Crow Farm\u003cbr>\nKashiwase\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.pcfma.com/markethome.php?market_id=67\">Inner Sunset Farmers Market\u003c/a>\u003cbr>\n9am - 1pm, Sundays\u003cbr>\nIn the parking lot behind the Irving Street shops.\u003cbr>\nEnter from 9th or 8th Ave\u003cbr>\nRuns through November 22\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Last Sunday, a brand-new farmers market opened in one of my favorite San Francisco neighborhoods: The Inner Sunset. The market, in the parking lot at Ninth and Irving streets, is run by the \u003ca href=\"http://www.pcfma.com/markethome.php?market_id=67\">Pacific Coast Farmers Markets Association\u003c/a> and will run from June through November. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Last Sunday, a brand-new farmers market opened in one of my favorite San Francisco neighborhoods: The Inner Sunset. The market, in the parking lot at Ninth and Irving streets, is run by the \u003ca href=\"http://www.pcfma.com/markethome.php?market_id=67\">Pacific Coast Farmers Markets Association\u003c/a> and will run from June through November. Walking into the market, you get a feeling of a true community event. Neighbors are greeting each other, and the general atmosphere was festive and fun. The market is mostly vegetable and fruit vendors, but shoppers can also purchase eggs, baked goods and prepared foods. There is even a tofu vendor, but I don't remember seeing any cheeses or meats.\u003c/p>\n\u003cp>By the time I arrived, the eggs were sold out, but the vendor -- \u003ca href=\"http://site.smart-eggs.com/\">Smart Eggs\u003c/a> -- looks interesting. It's a student-run egg farm that is from Modesto Junior College.\u003c/p>\n\u003cp>There are quite a few farms from the coastal region and several from the Central Valley. I will be returning to this market. It's a fun, mellow option for a Sunday morning market. \u003cbr clear=\"all\">\u003cbr>\n\u003ca href=\"http://www.flickr.com/photos/jenmaiser/3622875184/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/09-06-07_1162.jpg\" alt=\"Inner Sunset Farmers Market\" title=\"Inner Sunset Farmers Market\" width=\"400\" height=\"100\" class=\"alignleft size-full wp-image-4537\">\u003c/a>\u003cbr>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/3622872696/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/09-06-07_1175.jpg\" alt=\"Inner Sunset Farmers Market-cherries\" title=\"Inner Sunset Farmers Market-cherries\" width=\"400\" height=\"100\" class=\"alignleft size-full wp-image-4540\">\u003c/a>\u003cbr>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/3622058085/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/09-06-07_11671.jpg\" alt=\"Inner Sunset Farmers Market-peas\" title=\"Inner Sunset Farmers Market-peas\" width=\"400\" height=\"100\" class=\"alignleft size-full wp-image-4543\">\u003c/a>\u003cbr>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/3622875792/in/photostream/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/09-06-07_11911.jpg\" alt=\"Inner Sunset Farmers Market-honey\" title=\"Inner Sunset Farmers Market-honey\" width=\"400\" height=\"100\" class=\"alignleft size-full wp-image-4544\">\u003c/a> \u003cstrong>The vendor list, as I noted it, is as follows:\u003c/strong>\u003c/p>\n\u003cp>Serendipity Farms\u003cbr>\nFar West Fungi\u003cbr>\nBerrylicious\u003cbr>\nDe Palma Farms\u003cbr>\nCapay Organic\u003cbr>\nWassum Ranch\u003cbr>\nSmart Eggs\u003cbr>\nTofu Yu\u003cbr>\nBakers of Paris\u003cbr>\nHer Farm\u003cbr>\nArizmendi Bakery\u003cbr>\nGarcia Farm\u003cbr>\nRodin Farm\u003cbr>\nCalolea\u003cbr>\nCity Bees\u003cbr>\nFifth Crow Farm\u003cbr>\nKashiwase\u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ca href=\"http://www.pcfma.com/markethome.php?market_id=67\">Inner Sunset Farmers Market\u003c/a>\u003cbr>\n9am - 1pm, Sundays\u003cbr>\nIn the parking lot behind the Irving Street shops.\u003cbr>\nEnter from 9th or 8th Ave\u003cbr>\nRuns through November 22\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/crawfish-po-boy.jpg\" alt=\"crawfish-po-boy\" title=\"crawfish-po-boy\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-3597\">\u003cbr>\n\u003cem>Crawfish Po' Boy with Remoulade Sauce (mind you, that's just a half order)\u003c/em>\u003c/p>\n\u003cp>When I first visited New Orleans as a young and adventurous 21-year-old (with nine other young and adventurous 21-year-olds), it was under the incredible hospitality of the generous Miss Dawn. Like a good southern hostess, Miss Dawn kept us well-fed, full of hearty, delicious, filling sustenance that would provide the proper base for a night of revelry. \u003c/p>\n\u003cp>Two memorable meals from our time there was the epic crawfish boil she set up our first night in, and the constant supply of po' boy makings she kept on hand for 1 pm breakfasts...5 pm snacks...and 4 am nightcaps. Piles of roast beef, fresh French bread, and dressed to the nines. \u003c/p>\n\u003cp>As soon as I saw the menu at \u003ca href=\"http://www.whereyats.com/\">Yats\u003c/a>, I was brought back to sultry nights of sucking crawfish out of the shell and feasting on the ubiquitous po' boy. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/yats-order-window.jpg\" alt=\"yats-order-window\" title=\"yats-order-window\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-3599\">\u003cbr>\n\u003cem>Yats, San Francisco\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In case you're wondering about this order window with the sign \"Yats\" pointing to it, well, that's it. \u003cstrong>Yats\u003c/strong> is actually, brilliantly, located inside \u003cstrong>Jack's Club\u003c/strong>, an homage to the divey friendly bars of New Orleans.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/nola-fries.jpg\" alt=\"nola-fries\" title=\"nola-fries\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-3596\">\u003cbr>\n\u003cem>NOLA Fries: thick-cut steak fries showered in parmesan cheese, salt and pepper\u003c/em>\u003c/p>\n\u003cp>The humble establishment makes good use of its well-loved deep fryer. Cue specimen A: \u003cstrong>NOLA Fries\u003c/strong>. Thick, golden, wedges of starchy goodness, dusted in a snowfall of parmesan cheese, salt and pepper. These huge steak fries are crispy on the outside, nice and soft on the inside.\u003c/p>\n\u003cp>You may be overwhelmed when you see the lengthy selection of Famous Po' Boys on the menu. I don't mean to be bossy, but \u003cstrong>get the Crawfish with Remoulade, and ask for extra sauce!\u003c/strong> Succulent bits of crawfish meat, coated in a crunchy cornmeal crust, and stuffed inside a loaf of fresh French bread with a soft airy center, and crispy flaky crust. And, you should probably get the whole foot-long. Trust me. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/mac-n-cheese.jpg\" alt=\"mac-n-cheese\" title=\"mac-n-cheese\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-3598\">\u003cbr>\n\u003cem>Mac-n-Cheese\u003c/em>\u003c/p>\n\u003cp>You will also want to complement your sandwich lovin' with a side of \u003cstrong>Mac-n-Cheese\u003c/strong>. Quite possibly the best in SF. Do I have any challengers? This mac-n-cheese is no joke. Creamy and rich with a little coarse-grained mustard thrown in. Pure comfort food. \u003c/p>\n\u003cp>\u003cstrong>Yats\u003c/strong> takes bar food to a whole new level. The only down side is that the hours are a little tricky for a weekday visit unless you work in the neighborhood. Otherwise, your Saturday afternoon may have just found a new best friend.\u003c/p>\n\u003cp>By the way, if it's an authentic crawfish boil you seek, \u003cstrong>Yats\u003c/strong> is celebrating its One Year Anniversary with a \u003cstrong>Crawfish Boil\u003c/strong> this \u003cstrong>Saturday, May 16th\u003c/strong>, noon - 5 pm.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.whereyats.com/\">Yats\u003c/a>\u003cbr>\n(Inside Jack's Club)\u003cbr>\n2545 24th St\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?hl=en&q=jack's+club+san+francisco&ie=UTF8&ll=37.776956,-122.44297&spn=0.216276,0.309334&z=12&iwloc=A\">Map\u003c/a>\u003cbr>\n415-282-8906\u003cbr>\n\u003cem>Open Mon-Thurs, 11 am - 4 pm; Fri, 11 am - 8 pm; Sat, 11 am - 6 pm\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/crawfish-po-boy.jpg\" alt=\"crawfish-po-boy\" title=\"crawfish-po-boy\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-3597\">\u003cbr>\n\u003cem>Crawfish Po' Boy with Remoulade Sauce (mind you, that's just a half order)\u003c/em>\u003c/p>\n\u003cp>When I first visited New Orleans as a young and adventurous 21-year-old (with nine other young and adventurous 21-year-olds), it was under the incredible hospitality of the generous Miss Dawn. Like a good southern hostess, Miss Dawn kept us well-fed, full of hearty, delicious, filling sustenance that would provide the proper base for a night of revelry. \u003c/p>\n\u003cp>Two memorable meals from our time there was the epic crawfish boil she set up our first night in, and the constant supply of po' boy makings she kept on hand for 1 pm breakfasts...5 pm snacks...and 4 am nightcaps. Piles of roast beef, fresh French bread, and dressed to the nines. \u003c/p>\n\u003cp>As soon as I saw the menu at \u003ca href=\"http://www.whereyats.com/\">Yats\u003c/a>, I was brought back to sultry nights of sucking crawfish out of the shell and feasting on the ubiquitous po' boy. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/yats-order-window.jpg\" alt=\"yats-order-window\" title=\"yats-order-window\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-3599\">\u003cbr>\n\u003cem>Yats, San Francisco\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In case you're wondering about this order window with the sign \"Yats\" pointing to it, well, that's it. \u003cstrong>Yats\u003c/strong> is actually, brilliantly, located inside \u003cstrong>Jack's Club\u003c/strong>, an homage to the divey friendly bars of New Orleans.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/nola-fries.jpg\" alt=\"nola-fries\" title=\"nola-fries\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-3596\">\u003cbr>\n\u003cem>NOLA Fries: thick-cut steak fries showered in parmesan cheese, salt and pepper\u003c/em>\u003c/p>\n\u003cp>The humble establishment makes good use of its well-loved deep fryer. Cue specimen A: \u003cstrong>NOLA Fries\u003c/strong>. Thick, golden, wedges of starchy goodness, dusted in a snowfall of parmesan cheese, salt and pepper. These huge steak fries are crispy on the outside, nice and soft on the inside.\u003c/p>\n\u003cp>You may be overwhelmed when you see the lengthy selection of Famous Po' Boys on the menu. I don't mean to be bossy, but \u003cstrong>get the Crawfish with Remoulade, and ask for extra sauce!\u003c/strong> Succulent bits of crawfish meat, coated in a crunchy cornmeal crust, and stuffed inside a loaf of fresh French bread with a soft airy center, and crispy flaky crust. And, you should probably get the whole foot-long. Trust me. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/05/mac-n-cheese.jpg\" alt=\"mac-n-cheese\" title=\"mac-n-cheese\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-3598\">\u003cbr>\n\u003cem>Mac-n-Cheese\u003c/em>\u003c/p>\n\u003cp>You will also want to complement your sandwich lovin' with a side of \u003cstrong>Mac-n-Cheese\u003c/strong>. Quite possibly the best in SF. Do I have any challengers? This mac-n-cheese is no joke. Creamy and rich with a little coarse-grained mustard thrown in. Pure comfort food. \u003c/p>\n\u003cp>\u003cstrong>Yats\u003c/strong> takes bar food to a whole new level. The only down side is that the hours are a little tricky for a weekday visit unless you work in the neighborhood. Otherwise, your Saturday afternoon may have just found a new best friend.\u003c/p>\n\u003cp>By the way, if it's an authentic crawfish boil you seek, \u003cstrong>Yats\u003c/strong> is celebrating its One Year Anniversary with a \u003cstrong>Crawfish Boil\u003c/strong> this \u003cstrong>Saturday, May 16th\u003c/strong>, noon - 5 pm.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.whereyats.com/\">Yats\u003c/a>\u003cbr>\n(Inside Jack's Club)\u003cbr>\n2545 24th St\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?hl=en&q=jack's+club+san+francisco&ie=UTF8&ll=37.776956,-122.44297&spn=0.216276,0.309334&z=12&iwloc=A\">Map\u003c/a>\u003cbr>\n415-282-8906\u003cbr>\n\u003cem>Open Mon-Thurs, 11 am - 4 pm; Fri, 11 am - 8 pm; Sat, 11 am - 6 pm\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Duc Loi Supermarket",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/ducloi-1.jpg\" alt=\"duc loi supermarket meat counter\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-3350\">\u003cbr>\n\u003cem>A shopper at Duc Loi Supermarket carefully selects large chunks of freshly fried chicharrones, while rendered lard begins solidifying on the counter nearby.\u003c/em>\u003c/p>\n\u003cp>For over twenty years, seven days a week, Howard and Amanda Ngo have sold fresh, affordable produce and a quirky blend of both Latin American and Asian ingredients at the heart of the Mission District. \u003c/p>\n\u003cp>Looking for purple corn and whole-blossom jamaica in bulk? They have it. \u003ca href=\"http://www.marketmanila.com/archives/ube-kinampay-purple-yam\">\u003cstrong>Ube yam\u003c/strong>\u003c/a> and \u003ca href=\"http://www.marketmanila.com/archives/fresh-kasoy-cashew-fruit\">\u003cstrong>cashew fruit\u003c/strong>\u003c/a> and banana leaves in the freezer section? Check. Dried peruvian beans or dried tofu nuggets? Check. Goat ribs and ox tails and whole, fresh pig heads? It's all there at the meat counter. Young, watery coconuts chilled and ready to hack open for sipping on a sunny afternoon? Most definitely yes.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/ducloi-2.jpg\" alt=\"duc loi supermarket tamarind and sugar\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-3351\">\u003cbr>\n\u003cem>The tart fruit of whole tamarind pods and the smokiness of boiled brown sugar satisfy a range of palates from Malaysia to Mexico.\u003c/em>\u003c/p>\n\u003cp>Landing in the San Francisco in 1987, by way of Saigon and then Georgia, the couple's first store filled a mere 700 square feet. Two months ago, their newly built supermarket stretched its aisles to 4,000 square feet. That's still small for a full-service grocery store (major chain stores might cover 50,000 square feet), but their success in serving their immediate neighborhood's needs in selection and price reflects a commitment that bigger markets rarely have. This past February, the City of San Francisco awarded a certificate of honor to Duc Loi, which just happens to mean \"ethical profit\" in Cantonese.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/ducloi-3.jpg\" alt=\"duc loi supermarket spices\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-3352\">\u003cbr>\n\u003cem>\"Carne de soya\" and a multitude of spices and dried chiles hang along the back wall.\u003c/em>\u003c/p>\n\u003cp>Walk in any day, and you'll see Amanda, wrapped in her puffy down jacket, arranging produce or directing the butchers to bring out more chorizo. They make their own chorizo onsite and every week supply surrounding restaurants with nearly 400 pounds of it. Howard is the man in khakis holding a clipboard and, most probably, rushing to his next meeting with managers, suppliers, community leaders or city officials. The city's bureaucracy is much more difficult to navigate than figuring out which potatoes sell better. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/ducloi-4.jpg\" alt=\"duc loi supermarket chorizo\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-3353\">\u003cbr>\n\u003cem>Glistening links of chorizo are tied fresh every morning.\u003c/em>\u003c/p>\n\u003cp>They're still filling out their new shelves. Howard expects to grow their current selection another 1,000 products as they continue to settle into their larger space, sourcing more organic products, building up their clientele, and responding to customer requests. In the coming months, expect to see a deli with Vietnamese sandwiches and other popular takeout food. An underground parking lot will also open soon. \u003c/p>\n\u003cp>Both Amanda and Howard are open to suggestions and feedback, so introduce yourself if you haven't already. Ask about the ingredients you don't recognize -- I promise you, there will be many of them. We all talk about meeting farmers at our weekend markets, but taking the time to learn from our neighborhood supermarkets is just as important in building a locally based food system that's both accessible and culturally appropriate. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/ducloi-5.jpg\" alt=\"duc loi supermarket freezer\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-3349\">\u003cbr>\n\u003cem>Ube yam, young coconut and whole cashew fruit are just a few of the diverse ingredients in the freezers.\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>More to the point, for those of us who need freshly rendered lard, dried beans, banana leaves and a variety of spices and aromatics for making tamales one day, then Asian sweets the next, there's no better place to shop.\u003c/p>\n\u003cp>Duc Loi Supermarket\u003cbr>\n2200 Mission Street\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n(415) 551-1772\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Duc+Loi+Supermarket%E2%80%8E+2200+mission,+san+francisco&sll=37.761864,-122.4194&sspn=0.012519,0.021093&g=2200+mission,+san+francisco&ie=UTF8&z=16&iwloc=A\">\u003cstrong>Map\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/ducloi-6.jpg\" alt=\"du cloi supermarket candles\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-3354\">\u003cbr>\n\u003cem>Light your altar for Jesus or your dead ancestors.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/ducloi-1.jpg\" alt=\"duc loi supermarket meat counter\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-3350\">\u003cbr>\n\u003cem>A shopper at Duc Loi Supermarket carefully selects large chunks of freshly fried chicharrones, while rendered lard begins solidifying on the counter nearby.\u003c/em>\u003c/p>\n\u003cp>For over twenty years, seven days a week, Howard and Amanda Ngo have sold fresh, affordable produce and a quirky blend of both Latin American and Asian ingredients at the heart of the Mission District. \u003c/p>\n\u003cp>Looking for purple corn and whole-blossom jamaica in bulk? They have it. \u003ca href=\"http://www.marketmanila.com/archives/ube-kinampay-purple-yam\">\u003cstrong>Ube yam\u003c/strong>\u003c/a> and \u003ca href=\"http://www.marketmanila.com/archives/fresh-kasoy-cashew-fruit\">\u003cstrong>cashew fruit\u003c/strong>\u003c/a> and banana leaves in the freezer section? Check. Dried peruvian beans or dried tofu nuggets? Check. Goat ribs and ox tails and whole, fresh pig heads? It's all there at the meat counter. Young, watery coconuts chilled and ready to hack open for sipping on a sunny afternoon? Most definitely yes.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/ducloi-2.jpg\" alt=\"duc loi supermarket tamarind and sugar\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-3351\">\u003cbr>\n\u003cem>The tart fruit of whole tamarind pods and the smokiness of boiled brown sugar satisfy a range of palates from Malaysia to Mexico.\u003c/em>\u003c/p>\n\u003cp>Landing in the San Francisco in 1987, by way of Saigon and then Georgia, the couple's first store filled a mere 700 square feet. Two months ago, their newly built supermarket stretched its aisles to 4,000 square feet. That's still small for a full-service grocery store (major chain stores might cover 50,000 square feet), but their success in serving their immediate neighborhood's needs in selection and price reflects a commitment that bigger markets rarely have. This past February, the City of San Francisco awarded a certificate of honor to Duc Loi, which just happens to mean \"ethical profit\" in Cantonese.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/ducloi-3.jpg\" alt=\"duc loi supermarket spices\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-3352\">\u003cbr>\n\u003cem>\"Carne de soya\" and a multitude of spices and dried chiles hang along the back wall.\u003c/em>\u003c/p>\n\u003cp>Walk in any day, and you'll see Amanda, wrapped in her puffy down jacket, arranging produce or directing the butchers to bring out more chorizo. They make their own chorizo onsite and every week supply surrounding restaurants with nearly 400 pounds of it. Howard is the man in khakis holding a clipboard and, most probably, rushing to his next meeting with managers, suppliers, community leaders or city officials. The city's bureaucracy is much more difficult to navigate than figuring out which potatoes sell better. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/ducloi-4.jpg\" alt=\"duc loi supermarket chorizo\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-3353\">\u003cbr>\n\u003cem>Glistening links of chorizo are tied fresh every morning.\u003c/em>\u003c/p>\n\u003cp>They're still filling out their new shelves. Howard expects to grow their current selection another 1,000 products as they continue to settle into their larger space, sourcing more organic products, building up their clientele, and responding to customer requests. In the coming months, expect to see a deli with Vietnamese sandwiches and other popular takeout food. An underground parking lot will also open soon. \u003c/p>\n\u003cp>Both Amanda and Howard are open to suggestions and feedback, so introduce yourself if you haven't already. Ask about the ingredients you don't recognize -- I promise you, there will be many of them. We all talk about meeting farmers at our weekend markets, but taking the time to learn from our neighborhood supermarkets is just as important in building a locally based food system that's both accessible and culturally appropriate. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/ducloi-5.jpg\" alt=\"duc loi supermarket freezer\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-3349\">\u003cbr>\n\u003cem>Ube yam, young coconut and whole cashew fruit are just a few of the diverse ingredients in the freezers.\u003cbr>\n\u003c/em>\u003c/p>\n\u003cp>More to the point, for those of us who need freshly rendered lard, dried beans, banana leaves and a variety of spices and aromatics for making tamales one day, then Asian sweets the next, there's no better place to shop.\u003c/p>\n\u003cp>Duc Loi Supermarket\u003cbr>\n2200 Mission Street\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n(415) 551-1772\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=Duc+Loi+Supermarket%E2%80%8E+2200+mission,+san+francisco&sll=37.761864,-122.4194&sspn=0.012519,0.021093&g=2200+mission,+san+francisco&ie=UTF8&z=16&iwloc=A\">\u003cstrong>Map\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/ducloi-6.jpg\" alt=\"du cloi supermarket candles\" width=\"500\" height=\"332\" class=\"alignnone size-full wp-image-3354\">\u003cbr>\n\u003cem>Light your altar for Jesus or your dead ancestors.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/cafe-claude-002.jpg\" alt=\"cafe-claude-002\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-3168\">\u003cbr>\n\u003cem>Café Claude, San Francisco\u003c/em>\u003c/p>\n\u003cp>Tucked away in a hidden alley amongst financial district lunch spots, Café Claude is a delightful breath of fresh air. I half expected my feet to touch cobblestone as I made my way past the charming red trellis and climbing ivy partitioning this Parisian gem from bustling Kearny Street. \u003c/p>\n\u003cp>Enjoy the sunshine and dine al fresco, or sit inside in the romantic, pleasantly glowing ambiance. Either option will make for a great date. And if you order well, you will definitely ooh la la your way home. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/cafe-claude-015b.jpg\" alt=\"cafe-claude-015b\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-3169\">\u003cbr>\n\u003cem>Paté Plate: Sauternes Mousse, Rillettes du Perigord, Truffle Mousse (from left to right)\u003c/em>\u003c/p>\n\u003cp>Café Claude's selection of patés makes it difficult to choose just one. You can opt to be a glutton like me and go with the Paté Plate of three, or you can be kinder to your cholesterol level (although, what's the fun in that?) and make the hard choice. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Our table's favorite was the Sauternes Mousse, creamy all-natural goose liver marinated in sauternes wine. Light and silky, the texture was ethereal, and the flavor was full-bodied and rich with a touch of sweetness.\u003c/p>\n\u003cp>Second favorite was the Truffle Mousse, made with all-natural petaluma chicken liver, truffles and cepes (wild mushrooms) marinated in sherry. This is a great choice for paté virgins, with less funk than the other patés made with goose and duck. \u003c/p>\n\u003cp>The third paté was the Rillettes du Perigord, shredded all-natural duck meat and pork meat, seasoned with duck fat and cooked confit style. Tasty, but not as luxurious of a mouthfeel as the previous two. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/cafe-claude-024.jpg\" alt=\"cafe-claude-024\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-3167\">\u003cbr>\n\u003cem>Escargots en Croute\u003c/em>\u003c/p>\n\u003cp>For starters we had the Escargots en Croute and Coquilles Saint Jacques. \u003c/p>\n\u003cp>One of my first memories dining out in a fancy restaurant is of my mom ordering escargots (ewww snails are in there?!). I got over the ew factor quickly as I discovered that escargots meant pools of fragrant garlic, butter, and parsley. Added bonus, they're served in fun dishes with holes perfect for stuffing pieces of crusty French bread in and soaking up all the buttery goodness. The escargots at Café Claude came in an aromatic sauce, but no flavor could be detected from the snails themselves.\u003c/p>\n\u003cp>I had high hopes for the Coquilles Saint Jacques. With scallops, shrimp, mussels, parmesan, and béchamel sauce on the bill, I had wild visions of creamy seafood decadence. Sadly, my expectations fell short, this was the weak link of the meal. Next time I'll opt to start with the legendary French onion soup, or either of phenomenal sounding tartars (tuna or steak). \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/cafe-claude-022.jpg\" alt=\"cafe-claude-022\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-3170\">\u003cbr>\n\u003cem>Ahi\u003c/em>\u003c/p>\n\u003cp>The standout of the night was the seared Ahi tuna, served on a bed of onion and bacon confit, soy green peppercorn sauce, and plenty of lemon zest. Intriguing, appetizing, perfect. The tuna was cooked just right, pink and rare in the center. The well caramelized onion and smoky bacon infused the dish with a savory sweet bouquet. The green peppercorn gave a little bite and kick, and the shower of lemon zest was the crowning touch. This dish was well-balanced, creative, and executed flawlessly. \u003c/p>\n\u003cp>I imagine any other entrée would pale in comparison to the phenomenal Ahi, so it may be with prejudice that I judge the Lasagne harshly. In concept it sounded like a lovely spring dish with fresh egg pasta loaded with veggies like roasted eggplant, zucchini, spinach, and tomato. But it was mediocre. Lesson learned, don't order Italian at a French restaurant? \u003c/p>\n\u003cp>After I nearly licked my plate of Ahi, I couldn't help but notice the Paleron Sauce Poivre Vert being served at the table next to mine. Gorgeous flat-iron steak served in a cognac, green peppercorn sauce, with golden potato gratin on the side. Sorry, dining neighbor, if I was staring. \u003c/p>\n\u003cp>For dessert, another hit and another miss. \u003c/p>\n\u003cp>The Moelleux au Chocolat, flourless chocolate cake with crème anglaise, was a little cloying and nothing spectacular. The Tarte Tatin on the other hand, très bon. A superb mix of flakiness soaked in burnt caramel, tender apple, and whipped cream. Worth saving room for. \u003c/p>\n\u003cp>All in all, Café Claude may be like a fickle love affair -- hot, cold, hot, cold. But this meal did end on a hot note, and there's no question that a second date is in order. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"www.cafeclaude.com\">Café Claude\u003c/a>\u003cbr>\n7 Claude Lane\u003cbr>\n(between Bush St & Sutter St)\u003cbr>\nSan Francisco, CA 94108\u003cbr>\n415-392-3505 \u003c/p>\n\n",
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"excerpt": "Tucked away in a hidden alley amongst financial district lunch spots, Café Claude is a delightful breath of fresh air. I half expected my feet to touch cobblestone as I made my way past the charming red trellis and climbing ivy partitioning this Parisian gem from bustling Kearny Street.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/cafe-claude-002.jpg\" alt=\"cafe-claude-002\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-3168\">\u003cbr>\n\u003cem>Café Claude, San Francisco\u003c/em>\u003c/p>\n\u003cp>Tucked away in a hidden alley amongst financial district lunch spots, Café Claude is a delightful breath of fresh air. I half expected my feet to touch cobblestone as I made my way past the charming red trellis and climbing ivy partitioning this Parisian gem from bustling Kearny Street. \u003c/p>\n\u003cp>Enjoy the sunshine and dine al fresco, or sit inside in the romantic, pleasantly glowing ambiance. Either option will make for a great date. And if you order well, you will definitely ooh la la your way home. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/cafe-claude-015b.jpg\" alt=\"cafe-claude-015b\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-3169\">\u003cbr>\n\u003cem>Paté Plate: Sauternes Mousse, Rillettes du Perigord, Truffle Mousse (from left to right)\u003c/em>\u003c/p>\n\u003cp>Café Claude's selection of patés makes it difficult to choose just one. You can opt to be a glutton like me and go with the Paté Plate of three, or you can be kinder to your cholesterol level (although, what's the fun in that?) and make the hard choice. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Our table's favorite was the Sauternes Mousse, creamy all-natural goose liver marinated in sauternes wine. Light and silky, the texture was ethereal, and the flavor was full-bodied and rich with a touch of sweetness.\u003c/p>\n\u003cp>Second favorite was the Truffle Mousse, made with all-natural petaluma chicken liver, truffles and cepes (wild mushrooms) marinated in sherry. This is a great choice for paté virgins, with less funk than the other patés made with goose and duck. \u003c/p>\n\u003cp>The third paté was the Rillettes du Perigord, shredded all-natural duck meat and pork meat, seasoned with duck fat and cooked confit style. Tasty, but not as luxurious of a mouthfeel as the previous two. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/cafe-claude-024.jpg\" alt=\"cafe-claude-024\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-3167\">\u003cbr>\n\u003cem>Escargots en Croute\u003c/em>\u003c/p>\n\u003cp>For starters we had the Escargots en Croute and Coquilles Saint Jacques. \u003c/p>\n\u003cp>One of my first memories dining out in a fancy restaurant is of my mom ordering escargots (ewww snails are in there?!). I got over the ew factor quickly as I discovered that escargots meant pools of fragrant garlic, butter, and parsley. Added bonus, they're served in fun dishes with holes perfect for stuffing pieces of crusty French bread in and soaking up all the buttery goodness. The escargots at Café Claude came in an aromatic sauce, but no flavor could be detected from the snails themselves.\u003c/p>\n\u003cp>I had high hopes for the Coquilles Saint Jacques. With scallops, shrimp, mussels, parmesan, and béchamel sauce on the bill, I had wild visions of creamy seafood decadence. Sadly, my expectations fell short, this was the weak link of the meal. Next time I'll opt to start with the legendary French onion soup, or either of phenomenal sounding tartars (tuna or steak). \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/cafe-claude-022.jpg\" alt=\"cafe-claude-022\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-3170\">\u003cbr>\n\u003cem>Ahi\u003c/em>\u003c/p>\n\u003cp>The standout of the night was the seared Ahi tuna, served on a bed of onion and bacon confit, soy green peppercorn sauce, and plenty of lemon zest. Intriguing, appetizing, perfect. The tuna was cooked just right, pink and rare in the center. The well caramelized onion and smoky bacon infused the dish with a savory sweet bouquet. The green peppercorn gave a little bite and kick, and the shower of lemon zest was the crowning touch. This dish was well-balanced, creative, and executed flawlessly. \u003c/p>\n\u003cp>I imagine any other entrée would pale in comparison to the phenomenal Ahi, so it may be with prejudice that I judge the Lasagne harshly. In concept it sounded like a lovely spring dish with fresh egg pasta loaded with veggies like roasted eggplant, zucchini, spinach, and tomato. But it was mediocre. Lesson learned, don't order Italian at a French restaurant? \u003c/p>\n\u003cp>After I nearly licked my plate of Ahi, I couldn't help but notice the Paleron Sauce Poivre Vert being served at the table next to mine. Gorgeous flat-iron steak served in a cognac, green peppercorn sauce, with golden potato gratin on the side. Sorry, dining neighbor, if I was staring. \u003c/p>\n\u003cp>For dessert, another hit and another miss. \u003c/p>\n\u003cp>The Moelleux au Chocolat, flourless chocolate cake with crème anglaise, was a little cloying and nothing spectacular. The Tarte Tatin on the other hand, très bon. A superb mix of flakiness soaked in burnt caramel, tender apple, and whipped cream. Worth saving room for. \u003c/p>\n\u003cp>All in all, Café Claude may be like a fickle love affair -- hot, cold, hot, cold. But this meal did end on a hot note, and there's no question that a second date is in order. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"www.cafeclaude.com\">Café Claude\u003c/a>\u003cbr>\n7 Claude Lane\u003cbr>\n(between Bush St & Sutter St)\u003cbr>\nSan Francisco, CA 94108\u003cbr>\n415-392-3505 \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "San Francisco Cocktail Week: May 11-18",
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"content": "\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/3196869105/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/pendenniscocktails.jpg\" alt=\"Pendennis Cocktails, Heaven's Dog\" width=\"400\" height=\"320\" class=\"size-full wp-image-3176\">\u003c/a>\u003cbr>\n\u003cem>Pendennis Cocktails, Heaven's Dog\u003c/em>\u003c/p>\n\u003cp>San Francisco is becoming extremely well known for its cocktails. In December, the \u003ca href=\"http://travel.nytimes.com/2008/12/28/travel/28journeys.html\">New York Times\u003c/a> said this of San Francisco: \"In the San Francisco Bay Area, a growing scene of local distillers and bartenders capable of wielding their elixirs to maximum effect has emerged.\"\u003c/p>\n\u003cp>I have a first-hand love of San Francisco's focus on cocktails, having been the unofficial leader of a band of friends who go from bar to bar tasting the best cocktail that the bar has to offer. We've been to 22 bars so far, and there is no end in sight for the excellent cocktails we can continue to have in San Francisco.\u003c/p>\n\u003cp>So when a town with such a vibrant cocktail scene announces an entire week dedicated to cocktails, I circle that week on my calendar in red. \u003ca href=\"http://sfcocktailweek.com/site/\">San Francisco Cocktail Week\u003c/a> is presented by the Barbary Coast Conservancy of the American Cocktail, which is an organization who is preserving the art of the cocktail in San Francisco. Here is the \u003ca href=\"http://sfcocktailweek.com/site/event-schedule/\">official schedule\u003c/a>, but below are some events that I am especially interested in attending:\u003c/p>\n\u003cp>\u003cstrong>US Bartenders' Guild National Competition\u003c/strong>\u003cbr>\nTuesday, May 12, 5.00 pm at Harry Denton's Starlight Room\u003cbr>\nAdmission: Free\u003cbr>\nThis is the competition for the National Champion Title, and is sure to be fun to watch.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Farmers Market Cocktails with CUESA\u003c/strong>\u003cbr>\nWednesday, May 13, 5.30 pm at the Ferry Building\u003cbr>\nAdmission: $30.\u003cbr>\nThis will be the third time that CUESA has hosted a cocktail event which features market ingredients. It's fun to see what bartenders do with the inspiration of the market. This event will focus on cane-based spirits. Admission cost includes two full cocktails and approximately a dozen tastes of other cocktails. Among the confirmed bartenders are some of my favorites in town: Scott Baird, Carlos Yturria, Dominic Venegas and Jackie Patterson. \u003ca href=\"https://www.brownpapertickets.com/event/60787\">Buy tickets soon\u003c/a>, this will probably sell out.\u003c/p>\n\u003cp>\u003cstrong>Day of Education\u003c/strong>\u003cbr>\nThursday, May 14, various locations\u003cbr>\nCost: $30-$40 per class\u003cbr>\nOn Thursday, you can attend several classes on topics surrounding cocktails. I'm especially interested in the class about house-made ingredients, and the class about Barbary Coast Cocktails. Check out all the classes and \u003ca href=\"https://www.snagtickets.com/partner/?caseid=site&pid=6981\">buy tickets here\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Stomping through the Savoy\u003c/strong>\u003cbr>\nSunday, May 17, Alembic, from 6pm on.\u003cbr>\nCost: Free with a charge for cocktails\u003cbr>\nFriend and cocktail master Erik Ellestad will be behind the bar at the Alembic. Approximately once a month, Alembic allows customers to thumb through the \u003ca href=\"http://underhill-lounge.flannestad.com/2009/04/10/why-the-savoy-cocktail-book/\">Savoy Cocktail Book\u003c/a> and choose any cocktail from the book to try. I haven't made it to this event in the past, but hope to do so on the 17th.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.sparkletack.com/2009/03/30/san-francisco-timecapsule-033009/\">Listen to a Sparkletack podcast about the Cocktail Route of the 1890's.\u003c/a>\u003cbr>\n\u003ca href=\"http://www.alcademics.com/\">Commentary on the SF Cocktail Scene on Alcademics.\u003c/a>\u003cbr>\n\u003ca href=\"http://sfcocktailweek.com/site/\">Watch the official site for additions to the schedule.\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/3196869105/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/pendenniscocktails.jpg\" alt=\"Pendennis Cocktails, Heaven's Dog\" width=\"400\" height=\"320\" class=\"size-full wp-image-3176\">\u003c/a>\u003cbr>\n\u003cem>Pendennis Cocktails, Heaven's Dog\u003c/em>\u003c/p>\n\u003cp>San Francisco is becoming extremely well known for its cocktails. In December, the \u003ca href=\"http://travel.nytimes.com/2008/12/28/travel/28journeys.html\">New York Times\u003c/a> said this of San Francisco: \"In the San Francisco Bay Area, a growing scene of local distillers and bartenders capable of wielding their elixirs to maximum effect has emerged.\"\u003c/p>\n\u003cp>I have a first-hand love of San Francisco's focus on cocktails, having been the unofficial leader of a band of friends who go from bar to bar tasting the best cocktail that the bar has to offer. We've been to 22 bars so far, and there is no end in sight for the excellent cocktails we can continue to have in San Francisco.\u003c/p>\n\u003cp>So when a town with such a vibrant cocktail scene announces an entire week dedicated to cocktails, I circle that week on my calendar in red. \u003ca href=\"http://sfcocktailweek.com/site/\">San Francisco Cocktail Week\u003c/a> is presented by the Barbary Coast Conservancy of the American Cocktail, which is an organization who is preserving the art of the cocktail in San Francisco. Here is the \u003ca href=\"http://sfcocktailweek.com/site/event-schedule/\">official schedule\u003c/a>, but below are some events that I am especially interested in attending:\u003c/p>\n\u003cp>\u003cstrong>US Bartenders' Guild National Competition\u003c/strong>\u003cbr>\nTuesday, May 12, 5.00 pm at Harry Denton's Starlight Room\u003cbr>\nAdmission: Free\u003cbr>\nThis is the competition for the National Champion Title, and is sure to be fun to watch.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Farmers Market Cocktails with CUESA\u003c/strong>\u003cbr>\nWednesday, May 13, 5.30 pm at the Ferry Building\u003cbr>\nAdmission: $30.\u003cbr>\nThis will be the third time that CUESA has hosted a cocktail event which features market ingredients. It's fun to see what bartenders do with the inspiration of the market. This event will focus on cane-based spirits. Admission cost includes two full cocktails and approximately a dozen tastes of other cocktails. Among the confirmed bartenders are some of my favorites in town: Scott Baird, Carlos Yturria, Dominic Venegas and Jackie Patterson. \u003ca href=\"https://www.brownpapertickets.com/event/60787\">Buy tickets soon\u003c/a>, this will probably sell out.\u003c/p>\n\u003cp>\u003cstrong>Day of Education\u003c/strong>\u003cbr>\nThursday, May 14, various locations\u003cbr>\nCost: $30-$40 per class\u003cbr>\nOn Thursday, you can attend several classes on topics surrounding cocktails. I'm especially interested in the class about house-made ingredients, and the class about Barbary Coast Cocktails. Check out all the classes and \u003ca href=\"https://www.snagtickets.com/partner/?caseid=site&pid=6981\">buy tickets here\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>Stomping through the Savoy\u003c/strong>\u003cbr>\nSunday, May 17, Alembic, from 6pm on.\u003cbr>\nCost: Free with a charge for cocktails\u003cbr>\nFriend and cocktail master Erik Ellestad will be behind the bar at the Alembic. Approximately once a month, Alembic allows customers to thumb through the \u003ca href=\"http://underhill-lounge.flannestad.com/2009/04/10/why-the-savoy-cocktail-book/\">Savoy Cocktail Book\u003c/a> and choose any cocktail from the book to try. I haven't made it to this event in the past, but hope to do so on the 17th.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.sparkletack.com/2009/03/30/san-francisco-timecapsule-033009/\">Listen to a Sparkletack podcast about the Cocktail Route of the 1890's.\u003c/a>\u003cbr>\n\u003ca href=\"http://www.alcademics.com/\">Commentary on the SF Cocktail Scene on Alcademics.\u003c/a>\u003cbr>\n\u003ca href=\"http://sfcocktailweek.com/site/\">Watch the official site for additions to the schedule.\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/tamale-lady.jpg\" alt=\"tamale-lady\" width=\"160\" height=\"167\" class=\"alignleft size-full wp-image-3053\">Slim as a finger or big as a fist, wrapped in papery corn husks or supple banana leaves, sweet as spring or spicy as summer -- the humble tamal in all its forms and flavors has become the star of an annual fundraising event in San Francisco. \u003ca href=\"http://www.tamalesbythebay.org\">\u003cstrong>Taste of Tamales By the Bay\u003c/strong>\u003c/a> will be coming again to the Fort Mason Center on \u003cstrong>Sunday, April 26, 2009\u003c/strong>.\u003c/p>\n\u003cp>During the rest of the year, the organizers of the event, the \u003ca href=\"http://www.benchmarkinstitute.org/\">Benchmark Institute\u003c/a>, helps develop better quality legal services to low-income communities. With an office in San Francisco's Mission District and with a potent blend of inspiration and hard work, their staff have proved tamales to be as unifying as they are fortifying. \u003c/p>\n\u003cp>I can still remember the first time I succumbed, one sunny day on a San Francisco sidewalk, to the low and furtive murmur of \"hot tamales, hot tamales.\" Without a word, I followed a man to a minivan parked at the curb. Inside, his wife and teenaged daughter dug into their secret stash, kept warmly bundled inside 5-gallon buckets covered with thick towels. One pork, one chicken. I found a fire hydrant to lean on and ate both tamales straight out of the plastic. That red minivan still appears in my dreams. \u003c/p>\n\u003cp>So with much excitement, I’m heading to the Taste of Tamales festival. A wide variety of vendors will offer tamales and other tamale-friendly treats, such as hand-fried plantain chips by \u003ca href=\"http://www.yelp.com/biz/estrellitas-snacks-san-francisco\">\u003cstrong>Estrellita’s Snacks\u003c/strong>\u003c/a>, heritage beans both cooked and uncooked from \u003ca href=\"http://www.ranchogordo.com/\">\u003cstrong>Rancho Gordo\u003c/strong>\u003c/a>, and coffee by \u003ca href=\"http://www.mamasf.com/\">Mama Art Cafe\u003c/a>. In between all the tasting, you can browse gifts like colorful tile paintings from Suha Suha Studio or books new and old on Mexican and Southwestern cooking from \u003ca href=\"http://www.omnivorebooks.com\">\u003cstrong>Omnivore Books\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>The margarita competition should be as fun to watch as taste. Family-friendly events include storytelling sessions and a tamale-making demonstration. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Those fascinated by how cuisines crossed the oceans can stop by the stage for my presentation, \u003cstrong>South By Southeast Asia: Tamales in the Philippines and Guam\u003c/strong>. Filipinos sailors manned the first Spanish ships that landed on our coast, while the Manila-Acapulco galleons directly connected Mexico to Asia long before California even appeared on maps. I'll be showing how corn deliciousness wrapped inside a leaf moved and morphed across 7,000 islands in Southeast Asia to mash up in Manila with its Chinese counterpart. Along with cheese and pork, peanuts and coconut milk made their way into the post-colonial tamal. For the first couple of hundred who arrive at the talk, there'll be tastings of these unique versions of tamales still enjoyed in the far-reaching Pacific archipelago.\u003c/p>\n\u003cp>A detailed schedule will be posted soon. In the meantime, mark your calendars for the last Sunday in April. You might want to skip breakfast that day.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.tamalesbythebay.org\">\u003cstrong>Taste of Tamales By the Bay\u003c/strong>\u003c/a>\u003cbr>\nSunday, April 26, 2009\u003cbr>\n12:00 noon – 4:30 PM\u003cbr>\nFort Mason Center\u003cbr>\nBuchanan St. at Marina Blvd.\u003cbr>\nSan Francisco, CA 94123\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=fort+mason,+san+francisco,+ca&sll=37.805016,-122.433705&sspn=0.012546,0.013819&gl=us&ie=UTF8&ll=37.80719,-122.430761&spn=0.012545,0.013819&t=h&z=16&iwloc=A\">\u003cstrong>Map\u003c/strong>\u003c/a>\u003cbr>\nConference Center, Landmark Building A\u003c/p>\n\n",
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"excerpt": "Slim as a finger or big as a fist, wrapped in papery corn husks or supple banana leaves, sweet as spring or spicy as summer -- the humble tamal in all its forms and flavors has become the star of an annual fundraising event in San Francisco. \u003ca href=\"http://www.tamalesbythebay.org\">\u003cstrong>Taste of Tamales By the Bay\u003c/strong>\u003c/a> will be coming again to the Fort Mason Center on \u003cstrong>Sunday, April 26, 2009\u003c/strong>.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/tamale-lady.jpg\" alt=\"tamale-lady\" width=\"160\" height=\"167\" class=\"alignleft size-full wp-image-3053\">Slim as a finger or big as a fist, wrapped in papery corn husks or supple banana leaves, sweet as spring or spicy as summer -- the humble tamal in all its forms and flavors has become the star of an annual fundraising event in San Francisco. \u003ca href=\"http://www.tamalesbythebay.org\">\u003cstrong>Taste of Tamales By the Bay\u003c/strong>\u003c/a> will be coming again to the Fort Mason Center on \u003cstrong>Sunday, April 26, 2009\u003c/strong>.\u003c/p>\n\u003cp>During the rest of the year, the organizers of the event, the \u003ca href=\"http://www.benchmarkinstitute.org/\">Benchmark Institute\u003c/a>, helps develop better quality legal services to low-income communities. With an office in San Francisco's Mission District and with a potent blend of inspiration and hard work, their staff have proved tamales to be as unifying as they are fortifying. \u003c/p>\n\u003cp>I can still remember the first time I succumbed, one sunny day on a San Francisco sidewalk, to the low and furtive murmur of \"hot tamales, hot tamales.\" Without a word, I followed a man to a minivan parked at the curb. Inside, his wife and teenaged daughter dug into their secret stash, kept warmly bundled inside 5-gallon buckets covered with thick towels. One pork, one chicken. I found a fire hydrant to lean on and ate both tamales straight out of the plastic. That red minivan still appears in my dreams. \u003c/p>\n\u003cp>So with much excitement, I’m heading to the Taste of Tamales festival. A wide variety of vendors will offer tamales and other tamale-friendly treats, such as hand-fried plantain chips by \u003ca href=\"http://www.yelp.com/biz/estrellitas-snacks-san-francisco\">\u003cstrong>Estrellita’s Snacks\u003c/strong>\u003c/a>, heritage beans both cooked and uncooked from \u003ca href=\"http://www.ranchogordo.com/\">\u003cstrong>Rancho Gordo\u003c/strong>\u003c/a>, and coffee by \u003ca href=\"http://www.mamasf.com/\">Mama Art Cafe\u003c/a>. In between all the tasting, you can browse gifts like colorful tile paintings from Suha Suha Studio or books new and old on Mexican and Southwestern cooking from \u003ca href=\"http://www.omnivorebooks.com\">\u003cstrong>Omnivore Books\u003c/strong>\u003c/a>.\u003c/p>\n\u003cp>The margarita competition should be as fun to watch as taste. Family-friendly events include storytelling sessions and a tamale-making demonstration. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Those fascinated by how cuisines crossed the oceans can stop by the stage for my presentation, \u003cstrong>South By Southeast Asia: Tamales in the Philippines and Guam\u003c/strong>. Filipinos sailors manned the first Spanish ships that landed on our coast, while the Manila-Acapulco galleons directly connected Mexico to Asia long before California even appeared on maps. I'll be showing how corn deliciousness wrapped inside a leaf moved and morphed across 7,000 islands in Southeast Asia to mash up in Manila with its Chinese counterpart. Along with cheese and pork, peanuts and coconut milk made their way into the post-colonial tamal. For the first couple of hundred who arrive at the talk, there'll be tastings of these unique versions of tamales still enjoyed in the far-reaching Pacific archipelago.\u003c/p>\n\u003cp>A detailed schedule will be posted soon. In the meantime, mark your calendars for the last Sunday in April. You might want to skip breakfast that day.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.tamalesbythebay.org\">\u003cstrong>Taste of Tamales By the Bay\u003c/strong>\u003c/a>\u003cbr>\nSunday, April 26, 2009\u003cbr>\n12:00 noon – 4:30 PM\u003cbr>\nFort Mason Center\u003cbr>\nBuchanan St. at Marina Blvd.\u003cbr>\nSan Francisco, CA 94123\u003cbr>\n\u003ca href=\"http://maps.google.com/maps?f=q&source=s_q&hl=en&geocode=&q=fort+mason,+san+francisco,+ca&sll=37.805016,-122.433705&sspn=0.012546,0.013819&gl=us&ie=UTF8&ll=37.80719,-122.430761&spn=0.012545,0.013819&t=h&z=16&iwloc=A\">\u003cstrong>Map\u003c/strong>\u003c/a>\u003cbr>\nConference Center, Landmark Building A\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Pizza Nostra: Potrero's Newest Darling",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/pizza-nostra-050.jpg\" alt=\"Cannibal Pizza, Pizza Nostra\" width=\"500\" height=\"333\" class=\"size-full wp-image-2958\">\u003cbr>\n\u003cem>Cannibal Pizza, Pizza Nostra\u003c/em>\u003c/p>\n\u003cp>The Frenchies have done it again. From the same owners as \u003ca href=\"http://www.chezpapasf.com/\">Chez Papa Resto\u003c/a>, \u003ca href=\"http://www.chezpapasf.com/bistrot/home.html\">Chez Papa Bistrot\u003c/a>, and \u003ca href=\"http://www.chezmamansf.com/\">Chez Maman\u003c/a>, \u003ca href=\"http://pizzanostrasf.com/index.html\">Pizza Nostra\u003c/a> has hit the ground running -- delighting lucky Potrero residents with truly great pizza.\u003c/p>\n\u003cp>Seems like SF just can't get enough of the 'za. With stiff competition like \u003ca href=\"http://www.a16sf.com/\">A16\u003c/a>, \u003ca href=\"http://www.pizzeriadelfina.com/\">Pizzeria Delfina\u003c/a>, and \u003ca href=\"http://www.littlestarpizza.com/\">Little Star Pizza\u003c/a> in the city, the heat is on…but \u003ca href=\"http://pizzanostrasf.com\">Pizza Nostra\u003c/a> holds its own with \u003cstrong>Pizzaiolo Giovanni Aginolfi\u003c/strong> at the helm. Aginolfi has 18 years of experience under his belt, including placing 5th at last year's \u003ca href=\"http://www.worldpizzachampions.com/italy.php\">World Pizza Championship\u003c/a>. One taste of his pie and you can see why. \u003c/p>\n\u003cp>Thin crust with just enough crisp and crunch. Smooth, chewy, flavorful dough -- made with tipo 00, of course. And an impressive range of gourmet toppings like prosciutto di Parma, lamb sausage merguez, and even a four cheese bianca made with sweet gorgonzola and pear. \u003c/p>\n\u003cp>The standout of the night that floored us and left us with that lusty, satiated, glow in our eyes was the \u003cstrong>Cannibal\u003c/strong> pizza. Topped with tomato, mozzarella, chunks of full-flavored ground beef, oregano...and crowned with a single egg cracked on top, baked to soft perfection so that the golden yolk spilled out in a lava of velvety richness. Brilliant. Yes. More please. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This hussy of a pizza (and I mean that in the most complimentary way) was presented with a bottle of house-made, chili-infused extra virgin olive oil, which our server encouraged us to \"flavor\" our pizza with. As the pizza itself was noticeably free of any residual oil, I was tickled by this fancy pizza-grease-on-the-side option. Pizza Nostra's spicy dipping oil is like the classy cousin to your late-night joint's neon orange drip and chili flake confetti.\u003c/p>\n\u003cp>The creative flavor combinations on the well-crafted menu made choosing just one or two pizzas difficult. There is something for everyone, from the seafood laden \u003cstrong>Pescatora\u003c/strong> featuring prawns, clams, and calamari, to the classic \u003cstrong>Caprese\u003c/strong> dressed up with prosciutto and arugula. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/pizza-nostra-041.jpg\" alt=\"Burrata and Fava Bean Salad, Pizza Nostra\" width=\"500\" height=\"333\" class=\"size-full wp-image-2957\">\u003cbr>\n\u003cem>Burrata and Fava Bean Salad, Pizza Nostra\u003c/em>\u003c/p>\n\u003cp>And don't forget the variety of salumi, cheeses, and small plates on the menu. My favorite was the \u003cstrong>Burrata\u003c/strong>, a generous portion of creamy, soft mozzarella served with tender fava beans and a delicate and refreshing mint pesto.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/pizza-nostra-019.jpg\" alt=\"Pizza Nostra Interior\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-2956\">\u003c/p>\n\u003cp>\u003cstrong>Pizza Nostra\u003c/strong> is the new kid on the block of already established heavy hitters, but she's already running smoothly and is fast becoming a destination spot for pizza lovers. \u003c/p>\n\u003cp>With a winning recipe of authentic Neapolitan-style pizza, beautifully presented tasty starters, and a cool urban/rustic vibe (plus spacious outdoor seating for dining al fresco), I'm expecting a long run of greatness for \u003cstrong>Pizza Nostra\u003c/strong>.\u003c/p>\n\u003cp>So what are you waiting for? Mangia!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://pizzanostrasf.com/index.html\">Pizza Nostra\u003c/a>\u003cbr>\n300 De Haro Street (between 16th St & 17th St)\u003cbr>\nSan Francisco, CA 94107\u003cbr>\n415-558-9493\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/pizza-nostra-050.jpg\" alt=\"Cannibal Pizza, Pizza Nostra\" width=\"500\" height=\"333\" class=\"size-full wp-image-2958\">\u003cbr>\n\u003cem>Cannibal Pizza, Pizza Nostra\u003c/em>\u003c/p>\n\u003cp>The Frenchies have done it again. From the same owners as \u003ca href=\"http://www.chezpapasf.com/\">Chez Papa Resto\u003c/a>, \u003ca href=\"http://www.chezpapasf.com/bistrot/home.html\">Chez Papa Bistrot\u003c/a>, and \u003ca href=\"http://www.chezmamansf.com/\">Chez Maman\u003c/a>, \u003ca href=\"http://pizzanostrasf.com/index.html\">Pizza Nostra\u003c/a> has hit the ground running -- delighting lucky Potrero residents with truly great pizza.\u003c/p>\n\u003cp>Seems like SF just can't get enough of the 'za. With stiff competition like \u003ca href=\"http://www.a16sf.com/\">A16\u003c/a>, \u003ca href=\"http://www.pizzeriadelfina.com/\">Pizzeria Delfina\u003c/a>, and \u003ca href=\"http://www.littlestarpizza.com/\">Little Star Pizza\u003c/a> in the city, the heat is on…but \u003ca href=\"http://pizzanostrasf.com\">Pizza Nostra\u003c/a> holds its own with \u003cstrong>Pizzaiolo Giovanni Aginolfi\u003c/strong> at the helm. Aginolfi has 18 years of experience under his belt, including placing 5th at last year's \u003ca href=\"http://www.worldpizzachampions.com/italy.php\">World Pizza Championship\u003c/a>. One taste of his pie and you can see why. \u003c/p>\n\u003cp>Thin crust with just enough crisp and crunch. Smooth, chewy, flavorful dough -- made with tipo 00, of course. And an impressive range of gourmet toppings like prosciutto di Parma, lamb sausage merguez, and even a four cheese bianca made with sweet gorgonzola and pear. \u003c/p>\n\u003cp>The standout of the night that floored us and left us with that lusty, satiated, glow in our eyes was the \u003cstrong>Cannibal\u003c/strong> pizza. Topped with tomato, mozzarella, chunks of full-flavored ground beef, oregano...and crowned with a single egg cracked on top, baked to soft perfection so that the golden yolk spilled out in a lava of velvety richness. Brilliant. Yes. More please. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This hussy of a pizza (and I mean that in the most complimentary way) was presented with a bottle of house-made, chili-infused extra virgin olive oil, which our server encouraged us to \"flavor\" our pizza with. As the pizza itself was noticeably free of any residual oil, I was tickled by this fancy pizza-grease-on-the-side option. Pizza Nostra's spicy dipping oil is like the classy cousin to your late-night joint's neon orange drip and chili flake confetti.\u003c/p>\n\u003cp>The creative flavor combinations on the well-crafted menu made choosing just one or two pizzas difficult. There is something for everyone, from the seafood laden \u003cstrong>Pescatora\u003c/strong> featuring prawns, clams, and calamari, to the classic \u003cstrong>Caprese\u003c/strong> dressed up with prosciutto and arugula. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/pizza-nostra-041.jpg\" alt=\"Burrata and Fava Bean Salad, Pizza Nostra\" width=\"500\" height=\"333\" class=\"size-full wp-image-2957\">\u003cbr>\n\u003cem>Burrata and Fava Bean Salad, Pizza Nostra\u003c/em>\u003c/p>\n\u003cp>And don't forget the variety of salumi, cheeses, and small plates on the menu. My favorite was the \u003cstrong>Burrata\u003c/strong>, a generous portion of creamy, soft mozzarella served with tender fava beans and a delicate and refreshing mint pesto.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/04/pizza-nostra-019.jpg\" alt=\"Pizza Nostra Interior\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-2956\">\u003c/p>\n\u003cp>\u003cstrong>Pizza Nostra\u003c/strong> is the new kid on the block of already established heavy hitters, but she's already running smoothly and is fast becoming a destination spot for pizza lovers. \u003c/p>\n\u003cp>With a winning recipe of authentic Neapolitan-style pizza, beautifully presented tasty starters, and a cool urban/rustic vibe (plus spacious outdoor seating for dining al fresco), I'm expecting a long run of greatness for \u003cstrong>Pizza Nostra\u003c/strong>.\u003c/p>\n\u003cp>So what are you waiting for? Mangia!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://pizzanostrasf.com/index.html\">Pizza Nostra\u003c/a>\u003cbr>\n300 De Haro Street (between 16th St & 17th St)\u003cbr>\nSan Francisco, CA 94107\u003cbr>\n415-558-9493\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Burmese Food & Tiki Drinks",
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"content": "\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/3009833183/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/pagan-restaurant.jpg\" alt=\"pagan restaurant\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-2819\">\u003c/a>\u003cbr>\n\u003cem>Pagan Restaurant with Melanie\u003c/em>\u003c/p>\n\u003cp>Last night, I took a quick cab ride home from \u003ca href=\"http://www.bourbonandbranch.com/\">Bourbon and Branch\u003c/a>, where I had gone to have a drink from the amazing Martin Cate. Cate was the genius behind \u003ca href=\"http://www.forbiddenislandalameda.com\">Forbidden Island\u003c/a> in Alameda until a few months ago. He is fighting the good fight -- keeping the tradition of impeccably executed Tiki drinks alive. The cry that you heard around the Bay Area sometime around January was his fans freaking out when we found out that he was leaving Forbidden Island, and we did not know where he would be going next. He is doing a \u003ca href=\"http://blog.bourbonandbranch.com/2009/03/tropics_in_the_tenderloin_cocktail_menu.html\">guest stint at Bourbon and Branch\u003c/a> and you can try his drinks tonight (March 31) along with the throngs. It's a rare night that I happily wait in line 45 minutes for a drink, but last night I waited (and waited and waited) to try a delicious Port Light -- a drink with bourbon, passionfruit and honey that was originally made at Trader Vic's. If you choose to go tonight, you don't need a reservation -- Cate is set up in the Library (entrance on O'Farrell).\u003c/p>\n\u003cp>Anyway, back to the cabbie. We got to chatting -- about food, of course -- and I found out that he is Burmese. \"I am Burmese and I like Mexican men, I must be honest about that,\" he said as we giggled. On Sunday night, I had gone to the Burmese \u003ca href=\"http://pagansf.com/\">Pagan Restaurant\u003c/a> in the Richmond for the second time. He corrected my pronunciation of the restaurant (it's like 'Ba-Gone' with a short 'a' sound) and laughed as I told him that I want to eat ginger salad right before I die. \"You must like very strong, spicy flavors,\" he said.\u003c/p>\n\u003cp>The cabbie went on to describe Burmese food in general and said that it is very influenced by the countries around Burma -- Thailand, India and China. Burmese cuisine has lots of salads, some curry dishes, and features some fermented and sour flavors. More than anything, my exposure to Burmese cuisine has been highlighted by dishes which have many layers of complexity and are delicious in their balance of flavor.\u003c/p>\n\u003cp>Pagan Restaurant has been open for a little over a year, and has become popular among food lovers for its comfortable space and delicious food. San Francisco is lucky in having several Burmese restaurants, including \u003ca href=\"http://www.burmasuperstar.com/\">Burma Superstar\u003c/a>, \u003ca href=\"http://www.yelp.com/biz/larkin-express-burmese-kitchen-san-francisco\">Larkin Express Deli\u003c/a>, and \u003ca href=\"http://www.mandalaysf.com/\">Mandalay Restaurant\u003c/a>, and Pagan is now being listed in the same breath when talking about great Burmese food.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>If you decide to check out Pagan restaurant, consider trying these dishes:\u003c/p>\n\u003cp>\u003cstrong>Ginger Salad (Gin Thut).\u003c/strong> Most people who have been to Burmese food have tried Tea Leaf Salad (Lap Pat Thut), a delicious salad tossed with a mixture of tea leafs -- almost in a pesto-like form. While I like the tea leaf salad, my heart is with its gingery sister. Gin Thut features nuts, garlic, dried shrimp, some legumes, and a pile of dried, pickled ginger. Everything is carefully tossed and each bite is a delicious mix of heat from the ginger, along with salt from the nuts, and acid from the dressing.\u003c/p>\n\u003cp>\u003cstrong>Samusa Soup\u003c/strong> This soup has falafel and samosas in it, along with cabbage and lentils in a complex, spicy dark broth.\u003c/p>\n\u003cp>\u003cstrong>Pan-fried okra with prawns\u003c/strong>. I was surprised by my reaction to this dish. The prawns were frozen and not very good, however that did not detract from my love of the flavors in the rest of the dish. The okra were crunchy and only lightly cooked. And the spicy sauce was fantastically delicious and balanced.\u003c/p>\n\u003cp>\u003cstrong>Shwe Taung Kauswer (#43, Coconut Chicken Curry)\u003c/strong>. The curry here is more savory than sweet, but delivers very little heat. I almost thought of it more as a complex gravy than a curry as I have learned to know. This was served with noodles and a generally comforting dish.\u003c/p>\n\u003cp>Related Links:\u003cbr>\n\u003ca href=\"http://chowhound.chow.com/topics/409024\">A wonderful primer on Burmese cuisine on Chowhound\u003c/a>\u003cbr>\n\u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2008/03/19/NSC7VIJ2S.DTL&type=food\">Pagan review, Chronicle\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.bourbonandbranch.com\">Bourbon and Branch\u003c/a>\u003cbr>\n501 Jones Street (at O'Farrell)\u003cbr>\nSan Francisco\u003cbr>\n415.346.1735\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://pagansf.com/\">Pagan Restaurant\u003c/a>\u003cbr>\n3199 Clement (at 33rd)\u003cbr>\nSan Francisco\u003cbr>\n415.751.2598\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.flickr.com/photos/jenmaiser/3009833183/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/pagan-restaurant.jpg\" alt=\"pagan restaurant\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-2819\">\u003c/a>\u003cbr>\n\u003cem>Pagan Restaurant with Melanie\u003c/em>\u003c/p>\n\u003cp>Last night, I took a quick cab ride home from \u003ca href=\"http://www.bourbonandbranch.com/\">Bourbon and Branch\u003c/a>, where I had gone to have a drink from the amazing Martin Cate. Cate was the genius behind \u003ca href=\"http://www.forbiddenislandalameda.com\">Forbidden Island\u003c/a> in Alameda until a few months ago. He is fighting the good fight -- keeping the tradition of impeccably executed Tiki drinks alive. The cry that you heard around the Bay Area sometime around January was his fans freaking out when we found out that he was leaving Forbidden Island, and we did not know where he would be going next. He is doing a \u003ca href=\"http://blog.bourbonandbranch.com/2009/03/tropics_in_the_tenderloin_cocktail_menu.html\">guest stint at Bourbon and Branch\u003c/a> and you can try his drinks tonight (March 31) along with the throngs. It's a rare night that I happily wait in line 45 minutes for a drink, but last night I waited (and waited and waited) to try a delicious Port Light -- a drink with bourbon, passionfruit and honey that was originally made at Trader Vic's. If you choose to go tonight, you don't need a reservation -- Cate is set up in the Library (entrance on O'Farrell).\u003c/p>\n\u003cp>Anyway, back to the cabbie. We got to chatting -- about food, of course -- and I found out that he is Burmese. \"I am Burmese and I like Mexican men, I must be honest about that,\" he said as we giggled. On Sunday night, I had gone to the Burmese \u003ca href=\"http://pagansf.com/\">Pagan Restaurant\u003c/a> in the Richmond for the second time. He corrected my pronunciation of the restaurant (it's like 'Ba-Gone' with a short 'a' sound) and laughed as I told him that I want to eat ginger salad right before I die. \"You must like very strong, spicy flavors,\" he said.\u003c/p>\n\u003cp>The cabbie went on to describe Burmese food in general and said that it is very influenced by the countries around Burma -- Thailand, India and China. Burmese cuisine has lots of salads, some curry dishes, and features some fermented and sour flavors. More than anything, my exposure to Burmese cuisine has been highlighted by dishes which have many layers of complexity and are delicious in their balance of flavor.\u003c/p>\n\u003cp>Pagan Restaurant has been open for a little over a year, and has become popular among food lovers for its comfortable space and delicious food. San Francisco is lucky in having several Burmese restaurants, including \u003ca href=\"http://www.burmasuperstar.com/\">Burma Superstar\u003c/a>, \u003ca href=\"http://www.yelp.com/biz/larkin-express-burmese-kitchen-san-francisco\">Larkin Express Deli\u003c/a>, and \u003ca href=\"http://www.mandalaysf.com/\">Mandalay Restaurant\u003c/a>, and Pagan is now being listed in the same breath when talking about great Burmese food.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>If you decide to check out Pagan restaurant, consider trying these dishes:\u003c/p>\n\u003cp>\u003cstrong>Ginger Salad (Gin Thut).\u003c/strong> Most people who have been to Burmese food have tried Tea Leaf Salad (Lap Pat Thut), a delicious salad tossed with a mixture of tea leafs -- almost in a pesto-like form. While I like the tea leaf salad, my heart is with its gingery sister. Gin Thut features nuts, garlic, dried shrimp, some legumes, and a pile of dried, pickled ginger. Everything is carefully tossed and each bite is a delicious mix of heat from the ginger, along with salt from the nuts, and acid from the dressing.\u003c/p>\n\u003cp>\u003cstrong>Samusa Soup\u003c/strong> This soup has falafel and samosas in it, along with cabbage and lentils in a complex, spicy dark broth.\u003c/p>\n\u003cp>\u003cstrong>Pan-fried okra with prawns\u003c/strong>. I was surprised by my reaction to this dish. The prawns were frozen and not very good, however that did not detract from my love of the flavors in the rest of the dish. The okra were crunchy and only lightly cooked. And the spicy sauce was fantastically delicious and balanced.\u003c/p>\n\u003cp>\u003cstrong>Shwe Taung Kauswer (#43, Coconut Chicken Curry)\u003c/strong>. The curry here is more savory than sweet, but delivers very little heat. I almost thought of it more as a complex gravy than a curry as I have learned to know. This was served with noodles and a generally comforting dish.\u003c/p>\n\u003cp>Related Links:\u003cbr>\n\u003ca href=\"http://chowhound.chow.com/topics/409024\">A wonderful primer on Burmese cuisine on Chowhound\u003c/a>\u003cbr>\n\u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2008/03/19/NSC7VIJ2S.DTL&type=food\">Pagan review, Chronicle\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.bourbonandbranch.com\">Bourbon and Branch\u003c/a>\u003cbr>\n501 Jones Street (at O'Farrell)\u003cbr>\nSan Francisco\u003cbr>\n415.346.1735\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://pagansf.com/\">Pagan Restaurant\u003c/a>\u003cbr>\n3199 Clement (at 33rd)\u003cbr>\nSan Francisco\u003cbr>\n415.751.2598\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Pickles: Slayer of Hangovers",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/pickles.jpg\" alt=\"Pickles exterior\" width=\"295\" height=\"195\" class=\"alignnone size-full wp-image-2719\">\u003cbr>\n\u003cem>Pickles, SF\u003c/em> \u003c/p>\n\u003cp>From the sundrenched views of the brand spankin' new enclosed heated patio, it looks like \u003cstrong>Pickles\u003c/strong> is settling in nicely after reopening about a month ago. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/pickles-interior.jpg\" alt=\"Pickles interior\" width=\"300\" height=\"200\" class=\"alignnone size-full wp-image-2714\">\u003cbr>\n\u003cem>Pickles interior\u003c/em> \u003c/p>\n\u003cp>Located within a Clown burger's throw of the Transamerica Pyramid, my sources tell me Pickles – previously known as \u003cstrong>Clown Alley\u003c/strong> – used to be the FiDi's golden goose of hangover cures. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/bacon-burger.jpg\" alt=\"bacon burger\" width=\"496\" height=\"331\" class=\"alignnone size-full wp-image-2715\">\u003cbr>\n\u003cem>Pickles Bacon Burger\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Have no fear boys and girls. The golden goose is alive and well. Hide those bloodshot eyes behind your Ray Bans and ease that queasy-stomach with some \u003cstrong>thick slab bacon\u003c/strong> and \u003cstrong>beer battered Vidalia onion rings\u003c/strong>.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/onion-rings.jpg\" alt=\"onion rings\" width=\"496\" height=\"330\" class=\"alignnone size-full wp-image-2718\">\u003cbr>\n\u003cem>Beer Battered Vidalia Onion Rings\u003c/em>\u003c/p>\n\u003cp>And of course, never underestimate the healing properties of a good burger. Pickles makes theirs with organic meat from \u003ca href=\"http://www.pratherranch.com/\">Prather Ranch\u003c/a>. Juicy and full of fresh beefy flavor, the quality of meat really shines through in the medium-rare grilled burgers (although mine could have used a little more seasoning). \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/mini-burgers.jpg\" alt=\"mini burgers\" width=\"496\" height=\"330\" class=\"alignnone size-full wp-image-2717\">\u003cbr>\n\u003cem>3 oz. Sliders\u003c/em>\u003c/p>\n\u003cp>The spiffed up modern diner feel of Pickles fits in well amongst the Financial District/North Beach locale, and menu items like the harissa spiced \u003cstrong>Deviled Eggs\u003c/strong> topped with onion strings and chives are a nice change from standard burger joint fare. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/deviled-eggs.jpg\" alt=\"deviled eggs\" width=\"330\" height=\"500\" class=\"alignnone size-full wp-image-2716\">\u003cbr>\n\u003cem>Harissa spiced Deviled Eggs with Onion strings and Chives\u003c/em>\u003c/p>\n\u003cp>Apparently, the advertised \"East Coast style soft frozen custard\" is not available yet…the Shake Shack addicted New Yorker in me is waiting with bated breath. \u003c/p>\n\u003cp>Starting April 1, the restaurant will be extending their service beyond lunch hours to 10:00pm on Tuesday through Thursday and 3:00am on Friday and Saturday. I have a feeling this means many a party people will be taking some late night, pre-emptive measures against the morning spins. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Pickles\u003c/strong>\u003cbr>\n42 Columbus Ave\u003cbr>\n(at Jackson St)\u003cbr>\nSan Francisco, CA 94111\u003cbr>\n415-421-2540\u003c/p>\n\n",
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"excerpt": "From the sundrenched views of the brand spankin' new enclosed heated patio, it looks like \u003cstrong>Pickles\u003c/strong> is settling in nicely after reopening about a month ago. ",
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"title": "Pickles: Slayer of Hangovers | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/pickles.jpg\" alt=\"Pickles exterior\" width=\"295\" height=\"195\" class=\"alignnone size-full wp-image-2719\">\u003cbr>\n\u003cem>Pickles, SF\u003c/em> \u003c/p>\n\u003cp>From the sundrenched views of the brand spankin' new enclosed heated patio, it looks like \u003cstrong>Pickles\u003c/strong> is settling in nicely after reopening about a month ago. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/pickles-interior.jpg\" alt=\"Pickles interior\" width=\"300\" height=\"200\" class=\"alignnone size-full wp-image-2714\">\u003cbr>\n\u003cem>Pickles interior\u003c/em> \u003c/p>\n\u003cp>Located within a Clown burger's throw of the Transamerica Pyramid, my sources tell me Pickles – previously known as \u003cstrong>Clown Alley\u003c/strong> – used to be the FiDi's golden goose of hangover cures. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/bacon-burger.jpg\" alt=\"bacon burger\" width=\"496\" height=\"331\" class=\"alignnone size-full wp-image-2715\">\u003cbr>\n\u003cem>Pickles Bacon Burger\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Have no fear boys and girls. The golden goose is alive and well. Hide those bloodshot eyes behind your Ray Bans and ease that queasy-stomach with some \u003cstrong>thick slab bacon\u003c/strong> and \u003cstrong>beer battered Vidalia onion rings\u003c/strong>.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/onion-rings.jpg\" alt=\"onion rings\" width=\"496\" height=\"330\" class=\"alignnone size-full wp-image-2718\">\u003cbr>\n\u003cem>Beer Battered Vidalia Onion Rings\u003c/em>\u003c/p>\n\u003cp>And of course, never underestimate the healing properties of a good burger. Pickles makes theirs with organic meat from \u003ca href=\"http://www.pratherranch.com/\">Prather Ranch\u003c/a>. Juicy and full of fresh beefy flavor, the quality of meat really shines through in the medium-rare grilled burgers (although mine could have used a little more seasoning). \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/mini-burgers.jpg\" alt=\"mini burgers\" width=\"496\" height=\"330\" class=\"alignnone size-full wp-image-2717\">\u003cbr>\n\u003cem>3 oz. Sliders\u003c/em>\u003c/p>\n\u003cp>The spiffed up modern diner feel of Pickles fits in well amongst the Financial District/North Beach locale, and menu items like the harissa spiced \u003cstrong>Deviled Eggs\u003c/strong> topped with onion strings and chives are a nice change from standard burger joint fare. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/03/deviled-eggs.jpg\" alt=\"deviled eggs\" width=\"330\" height=\"500\" class=\"alignnone size-full wp-image-2716\">\u003cbr>\n\u003cem>Harissa spiced Deviled Eggs with Onion strings and Chives\u003c/em>\u003c/p>\n\u003cp>Apparently, the advertised \"East Coast style soft frozen custard\" is not available yet…the Shake Shack addicted New Yorker in me is waiting with bated breath. \u003c/p>\n\u003cp>Starting April 1, the restaurant will be extending their service beyond lunch hours to 10:00pm on Tuesday through Thursday and 3:00am on Friday and Saturday. I have a feeling this means many a party people will be taking some late night, pre-emptive measures against the morning spins. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Pickles\u003c/strong>\u003cbr>\n42 Columbus Ave\u003cbr>\n(at Jackson St)\u003cbr>\nSan Francisco, CA 94111\u003cbr>\n415-421-2540\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"possible": {
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"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"pri-the-world": {
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"radiolab": {
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"reveal": {
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},
"rightnowish": {
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"title": "Rightnowish",
"tagline": "Art is where you find it",
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"info": "The Snap Judgment radio show and podcast mixes real stories with killer beats to produce cinematic, dramatic radio. Snap's musical brand of storytelling dares listeners to see the world through the eyes of another. This is storytelling... with a BEAT!! Snap first aired on public radio stations nationwide in July 2010. Today, Snap Judgment airs on over 450 public radio stations and is brought to the airwaves by KQED & PRX.",
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"soldout": {
"id": "soldout",
"title": "SOLD OUT: Rethinking Housing in America",
"tagline": "A new future for housing",
"info": "Sold Out: Rethinking Housing in America",
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