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"bio": "Elaine spent 12 years as a producer, writer, and correspondent for television and radio both in the Bay Area (KPIX/CBS 5, KSAN FM, KTCT AM) and in Asia (Metro Radio, MTV Asia). She has been nominated for three Emmy Award nominations for her work on the program “Evening Magazine.” She then moved on to Silicon Valley where she managed social media, public relations, and event planning for various tech companies such as Intuit, BlogHer, Rocket Fuel, and Vocera.\r\n\r\n \r\n\r\nIn 2007, Elaine started her own blog (then called “VirgoBlue”) highlighting some of her favorite restaurants around the Bay Area. These days, her blog “\u003ca href=\"http://www.virgoinwonderland.wordpress.com\">Virgo in Wonderland\u003c/a>” still reflects her love of food, as well as travel, fascinating people she’s met, and her family’s Disneyland adventures. Her food dislikes include okra, lamb, sweet potatoes, and yellow cheese on pizza. Follow her on Instagram @virgoinwonderland",
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"content": "\u003cp>\u003ca href=\"http://offthegridsf.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/off-the-grid500.jpg\" alt=\"Off the Grid at Fort Mason Center\" title=\"Off the Grid at Fort Mason Center\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26201\">\u003c/a>\u003cbr>\n\u003cem>Off the Grid at Fort Mason Center. Photo courtesy of Off the Grid\u003c/em>\u003c/p>\n\u003cp>Almost every food craving you could ever think of could be satisfied by at least one of the food trucks at any given \u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a> location in San Francisco. In just a couple of years, OtG in Fort Mason has become the single largest weekly block party for foodies in the Bay Area.\u003c/p>\n\u003cp>But with almost every food category being represented there, is there fear of street food being a trend that’s reaching oversaturation? Off the Grid’s man-in-charge, Matt Cohen, says absolutely not.\u003c/p>\n\u003cblockquote>\u003cp>“I think of Asia and how prolific street food is and how it’s a part of people’s lives. Will all of them launching right now stay in business? Probably not. But there’s a long way to go before we hit the saturation point. The rest of the world has experience with street food and we were so far behind here in the Bay Area. People had to think of them not as roach coaches, so we just had to catch up.”\u003c/p>\u003c/blockquote>\n\u003cp>Cohen fell in love with street food while living in Japan as an English teacher. When he returned to the States, he tried to start his own food truck in 2007. His plans got halted after the recession hit, and he decided to turn his experience with getting a mobile food business started, permits, rules and all, into a food truck consultant business in 2008. Eventually, the idea of Off the Grid got off the ground. \u003c/p>\n\u003cp>“My clients were asking how we could find better locations and how trucks could group together at different locations. There was obviously a need and it was clear that no one truck could handle the task alone. Off the Grid is more of a curation of these food trucks.”\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>There are now six Off the Grid (OtG) events throughout the week in San Francisco, and possible OtGs in San Mateo, the South Bay and East Bay expected to be announced within the next six weeks. But is all this street food too much?\u003c/p>\n\u003cblockquote>\u003cp>“What we’ve learned is that the only ‘destination’ OtG is Fort Mason in the city, where people from all over the Bay Area come to visit. Most of the other current locations are driven by locals and their needs in those areas. We like to create and attract community in the places we go, and those spots seem to have a need. And we try to make sure we switch out the trucks so it’s never the same experience every time.”\u003c/p>\u003c/blockquote>\n\u003cp>Cohen says they have 30-40 food trucks on their roster right now, but expect that number to DOUBLE by the end of the season! And there’s no threat of too much culinary overlap, either. \u003c/p>\n\u003cp>“No one would argue that we don’t need more fusion taco trucks and cupcake trucks. But there are a number of burger, sandwich, soup, pizza and salad food trucks coming soon.” \u003c/p>\n\u003cp>It’s only been about four years since food carts, trucks and the like hit the Bay Area, but the category has seen a lot of evolution since 2007.\u003c/p>\n\u003cp>“I think we’re sort of entering a third wave with the food truck scene here. There were guerrilla street food carts for a while with the \u003ca href=\"http://twitter.com/#!/magiccurrykart\">Magic Curry\u003c/a> and \u003ca href=\"http://twitter.com/#!/cremebruleecart\">Crème Brulee\u003c/a> Karts. They brought a lot of attention to the fun and whimsy of eating on the street. Plus, they really knew how to cook.”\u003c/p>\n\u003cp>“Then the second coming was when those guys, along with formal chefs, saw a demand for it but realized you couldn’t make a living with underground street food. It’s not a long term job, it’s a hobby. And experienced restauranteurs liked the simplicity of the truck.”\u003c/p>\n\u003cp>“Now, there’s a third wave happening, where people are taking that blueprint of the mobile food truck and going in all sorts of directions, like\u003ca href=\"http://www.theribwhip.com/\"> Rib Whip\u003c/a> and \u003ca href=\"http://www.eatletruc.com/\">Le Truc\u003c/a>. There’s a ton of new trucks coming out now.”\u003c/p>\n\u003cp>Street food may still seem new to us, but there’s no reason why it can’t be here to stay, much like it is in other parts of the world. Of course, Cohen has a business stake in it all, but he’s attracted to this type of culinary experience for personal reasons too.\u003c/p>\n\u003cp>“I love eating outside! We can all try different foods and sit outside, have a great time, run into friends, and it’s affordable. Your kids can run around, you can bring your dog, and run into people you haven’t seen in a while. It’s a community space.”\u003c/p>\n\u003cp>As for the food truck he bought in 2007, he's still got it, and just recently decided to \u003ca href=\"http://blogs.sfweekly.com/foodie/2011/04/this_space_for_rent_off_the_gr.php\">start renting it out\u003c/a>. \u003c/p>\n\u003cblockquote>\u003cp>\"We actually just started using the truck I bought back in 2007. We’re not serving food off of it, but it's great for demos for chefs who are considering starting their own street food business, or for someone who wants to try it out before considering buying one for themselves. And it's got televisions attached to it so it’s great for broadcasting Giants games.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a>\u003cbr>\nVarious locations throughout San Francisco. Check out their \u003ca href=\"http://offthegridsf.com/\">website\u003c/a> for exact days and locations.\u003cbr>\n\u003ca href=\"http://twitter.com/#!/sfcarts\">@sfcarts\u003c/a>\u003cbr>\n\u003ca href=\"https://www.facebook.com/OffTheGridSF\">facebook.com/offthegridsf\u003c/a>\u003c/p>\n\n",
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"excerpt": "Almost every food craving you could ever think of could be satisfied by at least one of the food trucks at any given Off the Grid location in San Francisco. In just a couple of years, OtG in Fort Mason has become the single largest weekly block party for foodies in the Bay Area.\r\n\r\nBut with almost every food category being represented there, is there fear of street food being a trend that’s reaching oversaturation? Off the Grid’s man-in-charge, Matt Cohen, says absolutely not.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://offthegridsf.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/04/off-the-grid500.jpg\" alt=\"Off the Grid at Fort Mason Center\" title=\"Off the Grid at Fort Mason Center\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-26201\">\u003c/a>\u003cbr>\n\u003cem>Off the Grid at Fort Mason Center. Photo courtesy of Off the Grid\u003c/em>\u003c/p>\n\u003cp>Almost every food craving you could ever think of could be satisfied by at least one of the food trucks at any given \u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a> location in San Francisco. In just a couple of years, OtG in Fort Mason has become the single largest weekly block party for foodies in the Bay Area.\u003c/p>\n\u003cp>But with almost every food category being represented there, is there fear of street food being a trend that’s reaching oversaturation? Off the Grid’s man-in-charge, Matt Cohen, says absolutely not.\u003c/p>\n\u003cblockquote>\u003cp>“I think of Asia and how prolific street food is and how it’s a part of people’s lives. Will all of them launching right now stay in business? Probably not. But there’s a long way to go before we hit the saturation point. The rest of the world has experience with street food and we were so far behind here in the Bay Area. People had to think of them not as roach coaches, so we just had to catch up.”\u003c/p>\u003c/blockquote>\n\u003cp>Cohen fell in love with street food while living in Japan as an English teacher. When he returned to the States, he tried to start his own food truck in 2007. His plans got halted after the recession hit, and he decided to turn his experience with getting a mobile food business started, permits, rules and all, into a food truck consultant business in 2008. Eventually, the idea of Off the Grid got off the ground. \u003c/p>\n\u003cp>“My clients were asking how we could find better locations and how trucks could group together at different locations. There was obviously a need and it was clear that no one truck could handle the task alone. Off the Grid is more of a curation of these food trucks.”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>There are now six Off the Grid (OtG) events throughout the week in San Francisco, and possible OtGs in San Mateo, the South Bay and East Bay expected to be announced within the next six weeks. But is all this street food too much?\u003c/p>\n\u003cblockquote>\u003cp>“What we’ve learned is that the only ‘destination’ OtG is Fort Mason in the city, where people from all over the Bay Area come to visit. Most of the other current locations are driven by locals and their needs in those areas. We like to create and attract community in the places we go, and those spots seem to have a need. And we try to make sure we switch out the trucks so it’s never the same experience every time.”\u003c/p>\u003c/blockquote>\n\u003cp>Cohen says they have 30-40 food trucks on their roster right now, but expect that number to DOUBLE by the end of the season! And there’s no threat of too much culinary overlap, either. \u003c/p>\n\u003cp>“No one would argue that we don’t need more fusion taco trucks and cupcake trucks. But there are a number of burger, sandwich, soup, pizza and salad food trucks coming soon.” \u003c/p>\n\u003cp>It’s only been about four years since food carts, trucks and the like hit the Bay Area, but the category has seen a lot of evolution since 2007.\u003c/p>\n\u003cp>“I think we’re sort of entering a third wave with the food truck scene here. There were guerrilla street food carts for a while with the \u003ca href=\"http://twitter.com/#!/magiccurrykart\">Magic Curry\u003c/a> and \u003ca href=\"http://twitter.com/#!/cremebruleecart\">Crème Brulee\u003c/a> Karts. They brought a lot of attention to the fun and whimsy of eating on the street. Plus, they really knew how to cook.”\u003c/p>\n\u003cp>“Then the second coming was when those guys, along with formal chefs, saw a demand for it but realized you couldn’t make a living with underground street food. It’s not a long term job, it’s a hobby. And experienced restauranteurs liked the simplicity of the truck.”\u003c/p>\n\u003cp>“Now, there’s a third wave happening, where people are taking that blueprint of the mobile food truck and going in all sorts of directions, like\u003ca href=\"http://www.theribwhip.com/\"> Rib Whip\u003c/a> and \u003ca href=\"http://www.eatletruc.com/\">Le Truc\u003c/a>. There’s a ton of new trucks coming out now.”\u003c/p>\n\u003cp>Street food may still seem new to us, but there’s no reason why it can’t be here to stay, much like it is in other parts of the world. Of course, Cohen has a business stake in it all, but he’s attracted to this type of culinary experience for personal reasons too.\u003c/p>\n\u003cp>“I love eating outside! We can all try different foods and sit outside, have a great time, run into friends, and it’s affordable. Your kids can run around, you can bring your dog, and run into people you haven’t seen in a while. It’s a community space.”\u003c/p>\n\u003cp>As for the food truck he bought in 2007, he's still got it, and just recently decided to \u003ca href=\"http://blogs.sfweekly.com/foodie/2011/04/this_space_for_rent_off_the_gr.php\">start renting it out\u003c/a>. \u003c/p>\n\u003cblockquote>\u003cp>\"We actually just started using the truck I bought back in 2007. We’re not serving food off of it, but it's great for demos for chefs who are considering starting their own street food business, or for someone who wants to try it out before considering buying one for themselves. And it's got televisions attached to it so it’s great for broadcasting Giants games.\"\u003c/p>\u003c/blockquote>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a>\u003cbr>\nVarious locations throughout San Francisco. Check out their \u003ca href=\"http://offthegridsf.com/\">website\u003c/a> for exact days and locations.\u003cbr>\n\u003ca href=\"http://twitter.com/#!/sfcarts\">@sfcarts\u003c/a>\u003cbr>\n\u003ca href=\"https://www.facebook.com/OffTheGridSF\">facebook.com/offthegridsf\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Wise Sons Pop-Up Deli",
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"content": "\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_25581\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/ollies-bialy-wisesonsdeli300.jpg\" alt=\"Ollies Bialy\" title=\"Ollies Bialy\" width=\"300\" height=\"225\" class=\"size-full wp-image-25581\">\u003cfigcaption class=\"wp-caption-text\">Ollie's Bialy\u003c/figcaption>\u003c/figure>\n\u003cp>Bring me your bialys, your chocolate babkas, your lox, capers, and schmears yearning to be free! It's a cliche, perhaps, to kvetch about the Bay Area's lack of decent Jewish deli food, when we can find just about everything else here from Burmese tea salad to Himalayan momos. But try telling that to a nostalgic deli-lover. An empanada is not a knish; a wonton is not a kreplach; a morning bun, however glorious, is not a slice of babka. \u003c/p>\n\u003cp>Yes, there are pockets here and there: \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/21/who-owns-the-deli/\">Saul's\u003c/a> in Berkeley, of course, and \u003ca href=\"http://www.millersdelisf.com\">Miller's East Coast Deli\u003c/a> on Polk Street in SF, a few halfway-decent bagel shops, the Russian grocery stores and bakeries on Clement Street that stock sour pickles, rye bread, farmer cheese and stuffed cabbage. But where to bask in the kibbitzing atmosphere of Manhattan's \u003ca href=\"http://www.barneygreengrass.com\">Barney Greengrass\u003c/a> on a Saturday morning, where platters of salami-and-eggs or whitefish salad are smacked down on Formica tables? Where can we inhale a perfume like the heady aroma inside \u003ca href=\"http://www.russanddaughters.com\">Russ and Daughters\u003c/a> on a Friday afternoon, equal parts smoked fish and buttery-cinnamony rugalach, with a hint of onion bagel? \u003c/p>\n\u003cp>But the Bay Area is a land more attuned to kale and lardo than chicken liver and schmaltz. Then again, if every other ethnic cuisine, no matter how obscure, can find its niche, why not this one? So far, the success of \u003ca href=\"http://www.wisesonsdeli.com\">Wise Sons Deli\u003c/a>, Evan Bloom's and Leo Beckerman's 10-week-old pop-up restaurant, bodes well for saving the deli. Started as a popular offering at \u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a>, Beckerman and Bloom are now setting up shop at Jackie's Cafe on every Saturday morning from 9am to 2pm, turning the marble-tabled Valencia Street spot into their own version of \u003ca href=\"http://www.langersdeli.com\">Langer's\u003c/a>. \u003c/p>\n\u003cp>The menu is short, a mixture of specials (mushroom-and-barley soup, corned-beef knishes) and staples (schmaltz on rye, housemade corned beef and pastrami sandwiches). No egg creams or Cel-Ray tonic, just Bolyan's sodas, De La Paz coffee and Mexican Cokes. Neither Wise Son has a restaurant background (Bloom has a degree in architecture; Beckerman worked in public health) but they're learning fast. Beckerman takes the orders while Bloom and his small crew slices pastrami and assembles sandwiches in a plugged-in, makeshift semi-kitchen where a bucket of potato salad jostles against a bin of bialys near a couple of Reubens toasting on a jerry-rigged griddle. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>It's not an ideal set-up (says Bloom dryly, \"I'd like to be able to boil water\") but somehow, everything comes out delicious: thick-cut, lavishly fatty corned beef and pastrami sandwiches on springy, caraway-flecked sour rye bread, buttressed with heaps of fresh and crunchy coleslaw and sour pickles; a yeasty-chewy toasted bialy slathered with caper cream cheese and red onions, piled lavishly with \u003ca href=\"http://www.acmesmokedfish.com\">Acme\u003c/a> smoked salmon from the Polish neighborhood of Greenpoint in Brooklyn; plates of sunny yellow noodle kugel and hunks of babka densely ribboned with chocolate and caramel. They're working hard to rehabilitate schmaltz (chicken fat); after all, why should lardo and duck fat get all the foodie love? Already, regulars are asking to have their Reubens griddled in schmaltz. \"We're like In-N-Out! It's our \u003ca href=\"http://www.in-n-out.com/secretmenu.asp\">animal style\u003c/a>,\" they laugh. \u003c/p>\n\u003cp>All the prep work--baking the breads, brining and smoking the meats, making the kugels, and more--is done in the community kitchens at \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a>. Working there, they share the kitchens with an international mix of small-scale entrepreneurs, many of them women from Central and South America. It makes them think of all kinds of Mission-ready mash-ups--why not a corned beef pupusa? Or a dulce de leche hamantashen? A kale knish? How about a meatless Reuben stuffed with smoked shiitake mushrooms? (These last two have already been adopted on the menu, with great success.)\u003c/p>\n\u003cp>\"I'd say the majority of our clientele isn't Jewish,\" says Bloom, and doing a quick one-over of the room on a recent Saturday morning, I'd agree with him; the mix is a resolutely urban one, united in a love for corned beef. Beckerman and Bloom have plans to get bigger and better. \"We'd like to be open more than just on Shabbas,\" jokes Beckerman, although they're certainly positioned to scoop up the after-services crowd from nearby \u003ca href=\"http://www.shaarzahav.org\">Congregation Sha'ar Zahav\u003c/a>. They've been pounding the pavement looking for a permanent location in the Mission for the past six months, and will be hosting a Passover Seder dinner at \u003ca href=\"http://www.coffeebar-usa.com\">Coffee Bar\u003c/a> on Tuesday, April 19th. They've also got a full Passover catering menu in place for April 18th and 19th, the first two nights of Passover. Let all who are hungry, come and eat brisket. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.wisesonsdeli.com/\">Wise Sons Deli\u003c/a>, 105 Valencia at McCoppin Sts, SF. Saturday, 9am-2pm. Cash only. Phone: 415 787-DELI.\u003cbr>\nTwitter: \u003ca href=\"http://www.wisesonsdeli.com/\">@WiseSonsDeli\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_25581\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/ollies-bialy-wisesonsdeli300.jpg\" alt=\"Ollies Bialy\" title=\"Ollies Bialy\" width=\"300\" height=\"225\" class=\"size-full wp-image-25581\">\u003cfigcaption class=\"wp-caption-text\">Ollie's Bialy\u003c/figcaption>\u003c/figure>\n\u003cp>Bring me your bialys, your chocolate babkas, your lox, capers, and schmears yearning to be free! It's a cliche, perhaps, to kvetch about the Bay Area's lack of decent Jewish deli food, when we can find just about everything else here from Burmese tea salad to Himalayan momos. But try telling that to a nostalgic deli-lover. An empanada is not a knish; a wonton is not a kreplach; a morning bun, however glorious, is not a slice of babka. \u003c/p>\n\u003cp>Yes, there are pockets here and there: \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/02/21/who-owns-the-deli/\">Saul's\u003c/a> in Berkeley, of course, and \u003ca href=\"http://www.millersdelisf.com\">Miller's East Coast Deli\u003c/a> on Polk Street in SF, a few halfway-decent bagel shops, the Russian grocery stores and bakeries on Clement Street that stock sour pickles, rye bread, farmer cheese and stuffed cabbage. But where to bask in the kibbitzing atmosphere of Manhattan's \u003ca href=\"http://www.barneygreengrass.com\">Barney Greengrass\u003c/a> on a Saturday morning, where platters of salami-and-eggs or whitefish salad are smacked down on Formica tables? Where can we inhale a perfume like the heady aroma inside \u003ca href=\"http://www.russanddaughters.com\">Russ and Daughters\u003c/a> on a Friday afternoon, equal parts smoked fish and buttery-cinnamony rugalach, with a hint of onion bagel? \u003c/p>\n\u003cp>But the Bay Area is a land more attuned to kale and lardo than chicken liver and schmaltz. Then again, if every other ethnic cuisine, no matter how obscure, can find its niche, why not this one? So far, the success of \u003ca href=\"http://www.wisesonsdeli.com\">Wise Sons Deli\u003c/a>, Evan Bloom's and Leo Beckerman's 10-week-old pop-up restaurant, bodes well for saving the deli. Started as a popular offering at \u003ca href=\"http://offthegridsf.com/\">Off the Grid\u003c/a>, Beckerman and Bloom are now setting up shop at Jackie's Cafe on every Saturday morning from 9am to 2pm, turning the marble-tabled Valencia Street spot into their own version of \u003ca href=\"http://www.langersdeli.com\">Langer's\u003c/a>. \u003c/p>\n\u003cp>The menu is short, a mixture of specials (mushroom-and-barley soup, corned-beef knishes) and staples (schmaltz on rye, housemade corned beef and pastrami sandwiches). No egg creams or Cel-Ray tonic, just Bolyan's sodas, De La Paz coffee and Mexican Cokes. Neither Wise Son has a restaurant background (Bloom has a degree in architecture; Beckerman worked in public health) but they're learning fast. Beckerman takes the orders while Bloom and his small crew slices pastrami and assembles sandwiches in a plugged-in, makeshift semi-kitchen where a bucket of potato salad jostles against a bin of bialys near a couple of Reubens toasting on a jerry-rigged griddle. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>It's not an ideal set-up (says Bloom dryly, \"I'd like to be able to boil water\") but somehow, everything comes out delicious: thick-cut, lavishly fatty corned beef and pastrami sandwiches on springy, caraway-flecked sour rye bread, buttressed with heaps of fresh and crunchy coleslaw and sour pickles; a yeasty-chewy toasted bialy slathered with caper cream cheese and red onions, piled lavishly with \u003ca href=\"http://www.acmesmokedfish.com\">Acme\u003c/a> smoked salmon from the Polish neighborhood of Greenpoint in Brooklyn; plates of sunny yellow noodle kugel and hunks of babka densely ribboned with chocolate and caramel. They're working hard to rehabilitate schmaltz (chicken fat); after all, why should lardo and duck fat get all the foodie love? Already, regulars are asking to have their Reubens griddled in schmaltz. \"We're like In-N-Out! It's our \u003ca href=\"http://www.in-n-out.com/secretmenu.asp\">animal style\u003c/a>,\" they laugh. \u003c/p>\n\u003cp>All the prep work--baking the breads, brining and smoking the meats, making the kugels, and more--is done in the community kitchens at \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a>. Working there, they share the kitchens with an international mix of small-scale entrepreneurs, many of them women from Central and South America. It makes them think of all kinds of Mission-ready mash-ups--why not a corned beef pupusa? Or a dulce de leche hamantashen? A kale knish? How about a meatless Reuben stuffed with smoked shiitake mushrooms? (These last two have already been adopted on the menu, with great success.)\u003c/p>\n\u003cp>\"I'd say the majority of our clientele isn't Jewish,\" says Bloom, and doing a quick one-over of the room on a recent Saturday morning, I'd agree with him; the mix is a resolutely urban one, united in a love for corned beef. Beckerman and Bloom have plans to get bigger and better. \"We'd like to be open more than just on Shabbas,\" jokes Beckerman, although they're certainly positioned to scoop up the after-services crowd from nearby \u003ca href=\"http://www.shaarzahav.org\">Congregation Sha'ar Zahav\u003c/a>. They've been pounding the pavement looking for a permanent location in the Mission for the past six months, and will be hosting a Passover Seder dinner at \u003ca href=\"http://www.coffeebar-usa.com\">Coffee Bar\u003c/a> on Tuesday, April 19th. They've also got a full Passover catering menu in place for April 18th and 19th, the first two nights of Passover. Let all who are hungry, come and eat brisket. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.wisesonsdeli.com/\">Wise Sons Deli\u003c/a>, 105 Valencia at McCoppin Sts, SF. Saturday, 9am-2pm. Cash only. Phone: 415 787-DELI.\u003cbr>\nTwitter: \u003ca href=\"http://www.wisesonsdeli.com/\">@WiseSonsDeli\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>When Americans think of McDonald's, they usually fall into one of two camps. These two groups can be characterized by the following thoughts: \u003c/p>\n\u003cp>Group A: \"Yay, cheap food in 30 seconds!\"\u003cbr>\nGroup B: \"Um, ew.\"\u003c/p>\n\u003cp>While Group B might \u003ca href=\"http://www.wasabimon.com/archive/healthy-eating-for-students/\" title=\"Healthy Eating for Students\">avoid McDonald's at all costs\u003c/a>, Group A has no problem with sitting down to grab a quick bite to eat; they might even enjoy it. They've grown accustomed to the red and yellow decor, the hard plastic chairs, the food-traffic worn floors. In the United States, McDonald's isn't known for its ambience. It's known for serving up a boatload of calories, fast and on the cheap.\u003c/p>\n\u003cp>Great Britain, on the other hand, has a somewhat difference perspective on America's favorite fast food chain. In Europe, locals want a comfortable place to relax -- they want clean, they want stylish, and they want \u003cem>nice\u003c/em>, dammit. The hard and fast Mickey-D's as we know it wouldn't do well in, say, London, so McDonald's Corp decided to cater to the dominant demographic. \u003c/p>\n\u003cp>Behold, the stylish London McDonald's:\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mcd1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mcd1.jpg\" alt=\"European McDonalds\" title=\"European McDonalds\" width=\"500\" height=\"375\" class=\"aligncenter size-full wp-image-24553\">\u003c/a>\u003cbr>\nDoesn't look like the average American fast food joint exterior, does it?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mcd2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mcd2.jpg\" alt=\"European McDonalds\" title=\"European McDonalds\" width=\"500\" height=\"375\" class=\"aligncenter size-full wp-image-24554\">\u003c/a>\u003cbr>\nSeveral locations have conference-style seating upstairs.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mcd3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mcd3.jpg\" alt=\"European McDonalds\" title=\"European McDonalds\" width=\"375\" height=\"500\" class=\"aligncenter size-full wp-image-24555\">\u003c/a>\u003cbr>\nSome of the seating areas almost look like paintings, with their color selection.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mcd4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mcd4.jpg\" alt=\"European McDonalds\" title=\"European McDonalds\" width=\"500\" height=\"375\" class=\"aligncenter size-full wp-image-24556\">\u003c/a>\u003cbr>\nEven the area around the counters are made to look nice, like a place you'd want to spend time hanging out.\u003c/p>\n\u003cp>And down the street at Burger King… things aren't all that different from what you'd find in the US:\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/burgerking.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/burgerking.jpg\" alt=\"European Burger King\" title=\"European Burger King\" width=\"500\" height=\"375\" class=\"aligncenter size-full wp-image-24557\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>It's worth noting, though, that while the interior decor is an example of European finery, the \u003ca href=\"http://www.wasabimon.com/archive/avoiding-airport-and-airline-food/\" title=\"How to avoid airline food\">food is pretty much the same as you'd find in the United States\u003c/a>. In fact, I had a medium fries and proceeded to pay for it with a cacophony of gastronomical gurgles for the next 24 hours. Like they say, you can't judge a book by it's cover -- regardless of how attractive that cover may be.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When Americans think of McDonald's, they usually fall into one of two camps. These two groups can be characterized by the following thoughts: \u003c/p>\n\u003cp>Group A: \"Yay, cheap food in 30 seconds!\"\u003cbr>\nGroup B: \"Um, ew.\"\u003c/p>\n\u003cp>While Group B might \u003ca href=\"http://www.wasabimon.com/archive/healthy-eating-for-students/\" title=\"Healthy Eating for Students\">avoid McDonald's at all costs\u003c/a>, Group A has no problem with sitting down to grab a quick bite to eat; they might even enjoy it. They've grown accustomed to the red and yellow decor, the hard plastic chairs, the food-traffic worn floors. In the United States, McDonald's isn't known for its ambience. It's known for serving up a boatload of calories, fast and on the cheap.\u003c/p>\n\u003cp>Great Britain, on the other hand, has a somewhat difference perspective on America's favorite fast food chain. In Europe, locals want a comfortable place to relax -- they want clean, they want stylish, and they want \u003cem>nice\u003c/em>, dammit. The hard and fast Mickey-D's as we know it wouldn't do well in, say, London, so McDonald's Corp decided to cater to the dominant demographic. \u003c/p>\n\u003cp>Behold, the stylish London McDonald's:\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mcd1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mcd1.jpg\" alt=\"European McDonalds\" title=\"European McDonalds\" width=\"500\" height=\"375\" class=\"aligncenter size-full wp-image-24553\">\u003c/a>\u003cbr>\nDoesn't look like the average American fast food joint exterior, does it?\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mcd2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mcd2.jpg\" alt=\"European McDonalds\" title=\"European McDonalds\" width=\"500\" height=\"375\" class=\"aligncenter size-full wp-image-24554\">\u003c/a>\u003cbr>\nSeveral locations have conference-style seating upstairs.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mcd3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mcd3.jpg\" alt=\"European McDonalds\" title=\"European McDonalds\" width=\"375\" height=\"500\" class=\"aligncenter size-full wp-image-24555\">\u003c/a>\u003cbr>\nSome of the seating areas almost look like paintings, with their color selection.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mcd4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/mcd4.jpg\" alt=\"European McDonalds\" title=\"European McDonalds\" width=\"500\" height=\"375\" class=\"aligncenter size-full wp-image-24556\">\u003c/a>\u003cbr>\nEven the area around the counters are made to look nice, like a place you'd want to spend time hanging out.\u003c/p>\n\u003cp>And down the street at Burger King… things aren't all that different from what you'd find in the US:\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/burgerking.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/burgerking.jpg\" alt=\"European Burger King\" title=\"European Burger King\" width=\"500\" height=\"375\" class=\"aligncenter size-full wp-image-24557\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>It's worth noting, though, that while the interior decor is an example of European finery, the \u003ca href=\"http://www.wasabimon.com/archive/avoiding-airport-and-airline-food/\" title=\"How to avoid airline food\">food is pretty much the same as you'd find in the United States\u003c/a>. In fact, I had a medium fries and proceeded to pay for it with a cacophony of gastronomical gurgles for the next 24 hours. Like they say, you can't judge a book by it's cover -- regardless of how attractive that cover may be.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Food Trucks: With JapaCurry, It Should Be All About The Food",
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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://twitter.com/#!/JapaCurry\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/japacurry-truck.jpg\" alt=\"japacurry truck\" title=\"japacurry truck\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-24248\">\u003c/a>\u003cbr>\nFrom \u003ca href=\"http://blogs.sfweekly.com/foodie/2011/01/japacurry_harvest_and_rowe_oust_food_truck.php\">SF Weekly\u003c/a> to the \u003ca href=\"http://online.wsj.com/article/SB10001424052748703529004576160322938499038.html\">Wall Street Journal\u003c/a>, the \u003ca href=\"http://www.japacurry.com/\">JapaCurry\u003c/a> food truck has been getting a lot of press lately for ruffling feathers with San Francisco restaurants located in the areas where the truck is parked.\u003c/p>\n\u003cp>But one question hasn’t been asked much through it all…How’s the food? \u003c/p>\n\u003cp>Well, fortunately for owner Jay Hamada, it’s damn good.\u003c/p>\n\u003cp>Japanese curry is different from Indian or Southeast Asian curries. It is sweeter and has a deeper, richer, meatier flavor base and color than those from other cultures. It’s also one of the most common meals at dinner tables across Japan because it’s rather inexpensive to prepare. \u003c/p>\n\u003cp>Hamada’s recipe is purely his own. He starts from scratch with 80 pounds of onions a day as the basis for each day’s batch of curry, caramelizing them to give the sauce a rich depth of flavor and adding thickness. A day’s batch of curry can take 6-7 hours to make. Just like with a homemade soup or stew, Hamada says homemade Japanese curry is better the next day. Many of these restaurants in his native Japan, let their curries sit for up to a week before serving it so the flavors have time to meld and develop. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Some have talked about their \u003ca href=\"http://blogs.sfweekly.com/foodie/2011/03/japacurry_chicken_katsu_curry_sfoodie_92_favorite_dishes.php\">Chicken Katsu Curry\u003c/a> lately, but using chicken is a variation of the original and more traditional Pork Cutlet, or “Tonkatsu” Curry served in Japan, so that’s what I opted for. I was instantly impressed when I open the clamshell box.\u003c/p>\n\u003cp>The cutlet was breaded and fried to a perfect shade of golden brown and had streaks of brown \u003ca href=\"http://www.kikkomanusa.com/homecooks/products/products_hc_details.php?pf=10507&fam=105\">katsu sauce\u003c/a> over the top that not only added flavor, but made for a lovely presentation, especially considering the food came from a truck.\u003c/p>\n\u003cp>I was even more pleased once I bit into the pork. Despite a 10 minute drive back to my office, the breading was still crisp and never separated from the meat; a true sign of good tonkatsu. The meat itself was juicy and tender, not at all dry. It was obviously a good cut of pork because there was enough fat to ensure juicy meat, but not too much to seem greasy.\u003c/p>\n\u003cp>\u003ca href=\"http://www.japacurry.com/menu.htm\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/japacurry-pork-curry.jpg\" alt=\"japacurry pork cutlet with rice and curry\" title=\"japacurry pork cutlet with rice and curry\" width=\"500\" height=\"188\" class=\"alignnone size-full wp-image-24252\">\u003c/a>\u003c/p>\n\u003cp>The curry was more of a sauce than a thick gloppy stew like you’d see at many Japanese restaurants around town. Hamada says that’s because many Japanese restaurants in America don’t make their curry from scratch. Many times they use curry stock cubes that you buy from an Asian supermarket. \u003c/p>\n\u003cp>The curry I had had a definite kick, even though I ordered the “regular,” not that I’m complaining. The flavors were also much more robust and had a definite warmth that came from the variety of spices, including cumin, coriander, cardamom, mustard seed, turmeric, and a little bit of apple or peach, when in season, to add a touch of sweetness.\u003c/p>\n\u003cp>Hamada’s recipe is one he developed on his own, after stints at\u003ca href=\"http://www.yelp.com/biz/tanpopo-san-francisco\"> Tanpopo\u003c/a> Restaurant in San Francisco and \u003ca href=\"http://www.wakuriya.com/\">Wakuriya\u003c/a> Restaurant in San Mateo. But his background is actually in technology. After getting laid off, he decided to give his passion for food another shot. He even returned to Tokyo to become a trained \u003ca href=\"http://japanesefood.about.com/cs/noodles/a/ramen.htm\">ramen\u003c/a> maker.\u003c/p>\n\u003cp>But once he returned to the States, he noticed the food truck trend taking off. “I saw food trucks in downtown San Francisco and decided it was a better option because real estate was so expensive. And I used to work at an office, so I know that people want a quick lunch. I thought curry was better for that reason, and it’s easier to serve off a truck than ramen.”\u003c/p>\n\u003cp>The \u003ca href=\"http://www.japacurry.com/menu.htm\">menu\u003c/a> is extremely short with only pork or chicken cutlet, pork Kurobata sausage, veggie and veggie croquette curry options, plus the occasional \u003ca href=\"http://lunchinabox.net/faq/#FAQ1\">bento box\u003c/a>. But this curry is the real deal. The quality and flavor of my meal was excellent considering it came from a truck. And eight dollars will get you a healthy portion that’ll satisfy your lunch craving.\u003c/p>\n\u003cp>Hamada says he has no plans to expand outside of San Francisco, for now, but he does want to expand his menu to possibly include a seafood and beef curry. And he hasn’t abandoned his love of ramen, either. “I miss ramen! That’s still my goal. I’d love to have another truck, or maybe I’ll do a ramen restaurant.”\u003c/p>\n\u003cp>As for all this hoopla he’s been experiencing lately with the restaurants he’s offended downtown, he regrets not doing things differently in the beginning. “I would’ve introduced myself to the businesses in the neighborhood to explain what I do and let them know before I went out there. Overall, some restaurants are skeptical, but many want to try my food and are supportive.” \u003c/p>\n\u003cp>He admits, though, all this press attention has actually helped business. “My foot traffic has been great because people are curious. Customers have been very supportive and say good things to me like, ‘Keep it up!’”\u003c/p>\n\u003cp>Some brick and mortar restaurants may not want a food truck in their neighborhood. But the reality is if the food is good, people will come back, and the public will ultimately get to determine who stays and who goes.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.japacurry.com/\">JapaCurry Food Truck\u003c/a>\u003cbr>\nVarious locations in San Francisco, including Sansome and Pine, Howard and 1st St., Mission and New Montgomery, and 8000 Marina Blvd. in Brisbane.\u003cbr>\n11:30am – 1:30pm\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/JapaCurry\">@JapaCurry\u003c/a>\u003c/p>\n\n",
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"excerpt": "From SF Weekly to the Wall Street Journal, the JapaCurry food truck has been getting a lot of press lately for ruffling feathers with San Francisco restaurants located in the areas where the truck is parked.\r\n\r\nBut one question hasn’t been asked much through it all…How’s the food? ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://twitter.com/#!/JapaCurry\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/japacurry-truck.jpg\" alt=\"japacurry truck\" title=\"japacurry truck\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-24248\">\u003c/a>\u003cbr>\nFrom \u003ca href=\"http://blogs.sfweekly.com/foodie/2011/01/japacurry_harvest_and_rowe_oust_food_truck.php\">SF Weekly\u003c/a> to the \u003ca href=\"http://online.wsj.com/article/SB10001424052748703529004576160322938499038.html\">Wall Street Journal\u003c/a>, the \u003ca href=\"http://www.japacurry.com/\">JapaCurry\u003c/a> food truck has been getting a lot of press lately for ruffling feathers with San Francisco restaurants located in the areas where the truck is parked.\u003c/p>\n\u003cp>But one question hasn’t been asked much through it all…How’s the food? \u003c/p>\n\u003cp>Well, fortunately for owner Jay Hamada, it’s damn good.\u003c/p>\n\u003cp>Japanese curry is different from Indian or Southeast Asian curries. It is sweeter and has a deeper, richer, meatier flavor base and color than those from other cultures. It’s also one of the most common meals at dinner tables across Japan because it’s rather inexpensive to prepare. \u003c/p>\n\u003cp>Hamada’s recipe is purely his own. He starts from scratch with 80 pounds of onions a day as the basis for each day’s batch of curry, caramelizing them to give the sauce a rich depth of flavor and adding thickness. A day’s batch of curry can take 6-7 hours to make. Just like with a homemade soup or stew, Hamada says homemade Japanese curry is better the next day. Many of these restaurants in his native Japan, let their curries sit for up to a week before serving it so the flavors have time to meld and develop. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Some have talked about their \u003ca href=\"http://blogs.sfweekly.com/foodie/2011/03/japacurry_chicken_katsu_curry_sfoodie_92_favorite_dishes.php\">Chicken Katsu Curry\u003c/a> lately, but using chicken is a variation of the original and more traditional Pork Cutlet, or “Tonkatsu” Curry served in Japan, so that’s what I opted for. I was instantly impressed when I open the clamshell box.\u003c/p>\n\u003cp>The cutlet was breaded and fried to a perfect shade of golden brown and had streaks of brown \u003ca href=\"http://www.kikkomanusa.com/homecooks/products/products_hc_details.php?pf=10507&fam=105\">katsu sauce\u003c/a> over the top that not only added flavor, but made for a lovely presentation, especially considering the food came from a truck.\u003c/p>\n\u003cp>I was even more pleased once I bit into the pork. Despite a 10 minute drive back to my office, the breading was still crisp and never separated from the meat; a true sign of good tonkatsu. The meat itself was juicy and tender, not at all dry. It was obviously a good cut of pork because there was enough fat to ensure juicy meat, but not too much to seem greasy.\u003c/p>\n\u003cp>\u003ca href=\"http://www.japacurry.com/menu.htm\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/03/japacurry-pork-curry.jpg\" alt=\"japacurry pork cutlet with rice and curry\" title=\"japacurry pork cutlet with rice and curry\" width=\"500\" height=\"188\" class=\"alignnone size-full wp-image-24252\">\u003c/a>\u003c/p>\n\u003cp>The curry was more of a sauce than a thick gloppy stew like you’d see at many Japanese restaurants around town. Hamada says that’s because many Japanese restaurants in America don’t make their curry from scratch. Many times they use curry stock cubes that you buy from an Asian supermarket. \u003c/p>\n\u003cp>The curry I had had a definite kick, even though I ordered the “regular,” not that I’m complaining. The flavors were also much more robust and had a definite warmth that came from the variety of spices, including cumin, coriander, cardamom, mustard seed, turmeric, and a little bit of apple or peach, when in season, to add a touch of sweetness.\u003c/p>\n\u003cp>Hamada’s recipe is one he developed on his own, after stints at\u003ca href=\"http://www.yelp.com/biz/tanpopo-san-francisco\"> Tanpopo\u003c/a> Restaurant in San Francisco and \u003ca href=\"http://www.wakuriya.com/\">Wakuriya\u003c/a> Restaurant in San Mateo. But his background is actually in technology. After getting laid off, he decided to give his passion for food another shot. He even returned to Tokyo to become a trained \u003ca href=\"http://japanesefood.about.com/cs/noodles/a/ramen.htm\">ramen\u003c/a> maker.\u003c/p>\n\u003cp>But once he returned to the States, he noticed the food truck trend taking off. “I saw food trucks in downtown San Francisco and decided it was a better option because real estate was so expensive. And I used to work at an office, so I know that people want a quick lunch. I thought curry was better for that reason, and it’s easier to serve off a truck than ramen.”\u003c/p>\n\u003cp>The \u003ca href=\"http://www.japacurry.com/menu.htm\">menu\u003c/a> is extremely short with only pork or chicken cutlet, pork Kurobata sausage, veggie and veggie croquette curry options, plus the occasional \u003ca href=\"http://lunchinabox.net/faq/#FAQ1\">bento box\u003c/a>. But this curry is the real deal. The quality and flavor of my meal was excellent considering it came from a truck. And eight dollars will get you a healthy portion that’ll satisfy your lunch craving.\u003c/p>\n\u003cp>Hamada says he has no plans to expand outside of San Francisco, for now, but he does want to expand his menu to possibly include a seafood and beef curry. And he hasn’t abandoned his love of ramen, either. “I miss ramen! That’s still my goal. I’d love to have another truck, or maybe I’ll do a ramen restaurant.”\u003c/p>\n\u003cp>As for all this hoopla he’s been experiencing lately with the restaurants he’s offended downtown, he regrets not doing things differently in the beginning. “I would’ve introduced myself to the businesses in the neighborhood to explain what I do and let them know before I went out there. Overall, some restaurants are skeptical, but many want to try my food and are supportive.” \u003c/p>\n\u003cp>He admits, though, all this press attention has actually helped business. “My foot traffic has been great because people are curious. Customers have been very supportive and say good things to me like, ‘Keep it up!’”\u003c/p>\n\u003cp>Some brick and mortar restaurants may not want a food truck in their neighborhood. But the reality is if the food is good, people will come back, and the public will ultimately get to determine who stays and who goes.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.japacurry.com/\">JapaCurry Food Truck\u003c/a>\u003cbr>\nVarious locations in San Francisco, including Sansome and Pine, Howard and 1st St., Mission and New Montgomery, and 8000 Marina Blvd. in Brisbane.\u003cbr>\n11:30am – 1:30pm\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/#!/JapaCurry\">@JapaCurry\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Food Trucks: Curry Up Now Is Here To Stay",
"title": "Food Trucks: Curry Up Now Is Here To Stay",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/curry-up-truck.jpg\" alt=\"Curry Up Now truck. \" title=\"Curry Up Now truck. \" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-22945\">\u003cbr>\n\u003cem>Curry Up Now truck. Photo: Rana & Akash Kapoor\u003c/em>\u003c/p>\n\u003cp>As one of the first food trucks to hit the Bay Area culinary scene, \u003ca href=\"http://www.curryupnow.com/\">Curry Up Now\u003c/a> has seen all the trials and tribulations that come with this niche business. They specialize in authentic Indian street food with some fusion elements thrown in for good measure. \u003c/p>\n\u003cp>Their menu items and locations change regularly so it’s always a good idea to check their \u003ca href=\"http://www.curryupnow.com/\">website\u003c/a>, \u003ca href=\"http://www.facebook.com/curryupnow#!/curryupnow?v=wall\">Facebook\u003c/a> or \u003ca href=\"http://twitter.com/#!/curryupnow\">Twitter\u003c/a> posts for daily updates. But they usually have a few regulars on the menu that stay constant, including their made-to-order \u003cem>Chicken or Paneer Kathi Roll\u003c/em> and creamy \u003cem>Chicken Tikka Masala Burrito\u003c/em>, mixed with fragrant saffron basmati rice and then wrapped in a tortilla. But my personal favorite is the \u003cem>Deconstructed Samosa\u003c/em>, which is their homemade potato and pea stuffed pastry pocket, fried and then topped with mini-samosas, spicy chickpea curry (chana), tomatoes, red onions, tamarind sauce, their secret green sauce and your choice of ground beef (keema), chicken or paneer (vegetarian option). Their food is so good, it’s now become a weekly craving for me. And I’m obviously not the only one because their fourth truck is expected to hit the East Bay soon. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/deconstructed-samosa.jpg\" alt=\"Deconstructed Samosa\" title=\"Deconstructed Samosa\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-22952\">\u003cbr>\n\u003cem>Deconstructed Samosa. Photo: Elaine Wu\u003c/em>\u003c/p>\n\u003cp>I sat down with husband and wife team, Rana and Akash Kapoor, to ask them what they’ve learned, what’s next, and why it’s all worth it.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Where did the inspiration to start a food truck come from? You were one of the first ones on the scene.\u003c/strong>\u003cbr>\nAKASH: The idea started in early 2009. Then we got serious in the summer and launched on September 26th, 2009. It was a trend in \u003ca href=\"http://roaminghunger.com/la\">Southern California\u003c/a> and in \u003ca href=\"http://www.foodcartsportland.com/\">Portland\u003c/a> and we kind of took inspiration from everyone else’s ideas and threw ours in there and that’s how we started. \u003c/p>\n\u003cp>\u003cstrong>With weekly appearances in San Francisco, the Peninsula, the South Bay and now the East Bay, is your Bay Area wide domination complete?\u003c/strong>\u003cbr>\nAKASH: We’ve always wanted to serve our food to people all across the Bay Area. So now we’ve got 4 trucks hitting all the major areas, and we’d like one or two more as a “backup” or roving truck.\u003c/p>\n\u003cp>\u003cstrong>What are your plans for the future? I’d heard speculation at one point about franchising.\u003c/strong>\u003cbr>\nAKASH: Right now we’re very serious about opening a brick and mortar restaurant. In fact, it’ll hopefully happen within the next 90 days or so. That’s where we see the growth potential. We’re hoping eventually to start franchising and perhaps grow to multiple locations all over the country. A bit like a \u003cem>Chipotle\u003c/em> or \u003cem>Panda Express\u003c/em>, but with quality Indian food. The food quality is still and always will be the number one priority for us. But the restaurant will serve everything we do on the truck with perhaps 10 or 15 more items. Some things we’ve always wanted to serve but are impossible to make on the truck, like desserts and more entrées. As far as the trucks are concerned, we’ll keep them as is and maybe add a couple more. They all have to go through health inspections and the permit process. It takes a while.\u003c/p>\n\u003cp>\u003cstrong>What do you think the future is for street food in the Bay Area? Is it just a fad?\u003c/strong>\u003cbr>\nAKASH: I think the U.S., in general, adopted street food quite late and Northern California, in particular. There’s street food everywhere, especially on the East Coast. I think it’s here to stay. \u003c/p>\n\u003cp>RANA: It’s an alternative food movement for those who want to experience the food and culture of a region and the Bay Area street food scene is no different. \u003c/p>\n\u003cp>AKASH: I think because there seems to be a new truck on the scene almost every week, there’s gonna be consolidation and bigger players will take over because it’s hard to survive and grow and make money. Because if you don’t grow, you’re gonna go away. \u003c/p>\n\u003cp>\u003cstrong>We’re hearing a lot lately about \u003ca href=\"http://blogs.sfweekly.com/foodie/2011/01/japacurry_harvest_and_rowe_oust_food_truck.php\">brick and mortar merchants complaining\u003c/a> that food trucks who park in their neighborhoods are stealing business from them. What are your thoughts around that?\u003c/strong>\u003cbr>\nAKASH: I believe some of these mom and pop places need to step up their game! Whether you’re a food truck or a sandwich shop, people have to like your food and you have to offer something different that you can’t get everywhere else.\u003c/p>\n\u003cp>RANA: We still go through it everyday with restaurants in the neighborhoods we visit. \u003ca href=\"http://blogs.sfweekly.com/foodie/2009/11/upscale_peninsula_city_not_thr.php\">We went through it in Burlingame\u003c/a>, but the city and the people have been great. One merchant came and cussed us out early on when we were out there. But you also have to be sensitive to the merchants around you. We try to stay away from restaurants that serve food similar to ours. If we park right in front of a coffee shop, we don’t serve chai because it’s probably on their menu, too. You have to be supportive. I mean, why not work together? There was one instance where the merchant came out and gave our customers samples! When you want to work together, something good can come out of it.\u003c/p>\n\u003cp>\u003cstrong>What is your opinion of other street food trucks? Are they competition or is it a community.\u003c/strong>\u003cbr>\nAKASH: People should respect when someone’s been in a location for a long time and not show up at the same time with the intent of stealing business. And it’s important for all of us food trucks to obey the parking rules. Everyone will get kicked out if someone steals 5 parking spaces. That doesn’t help anyone in the long run.\u003c/p>\n\u003cp>RANA: For example, if we want to go to a location that someone’s been at for a while, we call them directly and ask if it’s okay. Just call us! We’d love to build a community. \u003c/p>\n\u003cp>AKASH: I’ve actually been talking to the folks who run \u003ca href=\"http://www.facebook.com/OffTheGridSF\">Off the Grid\u003c/a> about starting an association for street food vendors and food trucks, especially in San Francisco. When traditional small businesses start bullying a food truck, whose going to advocate for us? We need a collective voice to represent this growing community.\u003c/p>\n\u003cp>\u003cstrong>You currently have over 4700 followers on \u003ca href=\"http://twitter.com/#!/curryupnow\">Twitter\u003c/a> and over 3600 Likes on \u003ca href=\"http://www.facebook.com/curryupnow#!/curryupnow?v=wall\">Facebook\u003c/a>. You’ve been through a lot of ups and downs, but your customers seem to be very loyal.\u003c/strong>\u003cbr>\nAKASH: They’re amazing. We listen to them and make changes all the time. When someone says that our food quality’s gone down, we listen. We call people who take the time to tell us how we’re doing. We make changes immediately.\u003c/p>\n\u003cp>\u003cstrong>What sort of wisdom can you impart to newer trucks going through it all?\u003c/strong>\u003cbr>\nAKASH: People need to do their homework before they go out. We didn’t and we’re still learning.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>If it’s so much trouble, why keep doing it?\u003c/strong>\u003cbr>\nRANA: The passion. It’s always been there and it’s been a dream for both Akash and I. We’ve always loved to cook and entertain. And I love people. For me, I want people to tell me how they feel about the food and communicate with them. When people care, something good always comes out of that.\u003c/p>\n\n",
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"excerpt": "As one of the first food trucks to hit the Bay Area culinary scene, \u003cem>Curry Up Now\u003c/em> has seen all the trials and tribulations that come with this niche business. They specialize in authentic Indian street food with some fusion elements thrown in for good measure. I sat down with husband and wife team, Rana and Akash Kapoor, to ask them what they’ve learned, what’s next, and why it’s all worth it.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/curry-up-truck.jpg\" alt=\"Curry Up Now truck. \" title=\"Curry Up Now truck. \" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-22945\">\u003cbr>\n\u003cem>Curry Up Now truck. Photo: Rana & Akash Kapoor\u003c/em>\u003c/p>\n\u003cp>As one of the first food trucks to hit the Bay Area culinary scene, \u003ca href=\"http://www.curryupnow.com/\">Curry Up Now\u003c/a> has seen all the trials and tribulations that come with this niche business. They specialize in authentic Indian street food with some fusion elements thrown in for good measure. \u003c/p>\n\u003cp>Their menu items and locations change regularly so it’s always a good idea to check their \u003ca href=\"http://www.curryupnow.com/\">website\u003c/a>, \u003ca href=\"http://www.facebook.com/curryupnow#!/curryupnow?v=wall\">Facebook\u003c/a> or \u003ca href=\"http://twitter.com/#!/curryupnow\">Twitter\u003c/a> posts for daily updates. But they usually have a few regulars on the menu that stay constant, including their made-to-order \u003cem>Chicken or Paneer Kathi Roll\u003c/em> and creamy \u003cem>Chicken Tikka Masala Burrito\u003c/em>, mixed with fragrant saffron basmati rice and then wrapped in a tortilla. But my personal favorite is the \u003cem>Deconstructed Samosa\u003c/em>, which is their homemade potato and pea stuffed pastry pocket, fried and then topped with mini-samosas, spicy chickpea curry (chana), tomatoes, red onions, tamarind sauce, their secret green sauce and your choice of ground beef (keema), chicken or paneer (vegetarian option). Their food is so good, it’s now become a weekly craving for me. And I’m obviously not the only one because their fourth truck is expected to hit the East Bay soon. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/02/deconstructed-samosa.jpg\" alt=\"Deconstructed Samosa\" title=\"Deconstructed Samosa\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-22952\">\u003cbr>\n\u003cem>Deconstructed Samosa. Photo: Elaine Wu\u003c/em>\u003c/p>\n\u003cp>I sat down with husband and wife team, Rana and Akash Kapoor, to ask them what they’ve learned, what’s next, and why it’s all worth it.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Where did the inspiration to start a food truck come from? You were one of the first ones on the scene.\u003c/strong>\u003cbr>\nAKASH: The idea started in early 2009. Then we got serious in the summer and launched on September 26th, 2009. It was a trend in \u003ca href=\"http://roaminghunger.com/la\">Southern California\u003c/a> and in \u003ca href=\"http://www.foodcartsportland.com/\">Portland\u003c/a> and we kind of took inspiration from everyone else’s ideas and threw ours in there and that’s how we started. \u003c/p>\n\u003cp>\u003cstrong>With weekly appearances in San Francisco, the Peninsula, the South Bay and now the East Bay, is your Bay Area wide domination complete?\u003c/strong>\u003cbr>\nAKASH: We’ve always wanted to serve our food to people all across the Bay Area. So now we’ve got 4 trucks hitting all the major areas, and we’d like one or two more as a “backup” or roving truck.\u003c/p>\n\u003cp>\u003cstrong>What are your plans for the future? I’d heard speculation at one point about franchising.\u003c/strong>\u003cbr>\nAKASH: Right now we’re very serious about opening a brick and mortar restaurant. In fact, it’ll hopefully happen within the next 90 days or so. That’s where we see the growth potential. We’re hoping eventually to start franchising and perhaps grow to multiple locations all over the country. A bit like a \u003cem>Chipotle\u003c/em> or \u003cem>Panda Express\u003c/em>, but with quality Indian food. The food quality is still and always will be the number one priority for us. But the restaurant will serve everything we do on the truck with perhaps 10 or 15 more items. Some things we’ve always wanted to serve but are impossible to make on the truck, like desserts and more entrées. As far as the trucks are concerned, we’ll keep them as is and maybe add a couple more. They all have to go through health inspections and the permit process. It takes a while.\u003c/p>\n\u003cp>\u003cstrong>What do you think the future is for street food in the Bay Area? Is it just a fad?\u003c/strong>\u003cbr>\nAKASH: I think the U.S., in general, adopted street food quite late and Northern California, in particular. There’s street food everywhere, especially on the East Coast. I think it’s here to stay. \u003c/p>\n\u003cp>RANA: It’s an alternative food movement for those who want to experience the food and culture of a region and the Bay Area street food scene is no different. \u003c/p>\n\u003cp>AKASH: I think because there seems to be a new truck on the scene almost every week, there’s gonna be consolidation and bigger players will take over because it’s hard to survive and grow and make money. Because if you don’t grow, you’re gonna go away. \u003c/p>\n\u003cp>\u003cstrong>We’re hearing a lot lately about \u003ca href=\"http://blogs.sfweekly.com/foodie/2011/01/japacurry_harvest_and_rowe_oust_food_truck.php\">brick and mortar merchants complaining\u003c/a> that food trucks who park in their neighborhoods are stealing business from them. What are your thoughts around that?\u003c/strong>\u003cbr>\nAKASH: I believe some of these mom and pop places need to step up their game! Whether you’re a food truck or a sandwich shop, people have to like your food and you have to offer something different that you can’t get everywhere else.\u003c/p>\n\u003cp>RANA: We still go through it everyday with restaurants in the neighborhoods we visit. \u003ca href=\"http://blogs.sfweekly.com/foodie/2009/11/upscale_peninsula_city_not_thr.php\">We went through it in Burlingame\u003c/a>, but the city and the people have been great. One merchant came and cussed us out early on when we were out there. But you also have to be sensitive to the merchants around you. We try to stay away from restaurants that serve food similar to ours. If we park right in front of a coffee shop, we don’t serve chai because it’s probably on their menu, too. You have to be supportive. I mean, why not work together? There was one instance where the merchant came out and gave our customers samples! When you want to work together, something good can come out of it.\u003c/p>\n\u003cp>\u003cstrong>What is your opinion of other street food trucks? Are they competition or is it a community.\u003c/strong>\u003cbr>\nAKASH: People should respect when someone’s been in a location for a long time and not show up at the same time with the intent of stealing business. And it’s important for all of us food trucks to obey the parking rules. Everyone will get kicked out if someone steals 5 parking spaces. That doesn’t help anyone in the long run.\u003c/p>\n\u003cp>RANA: For example, if we want to go to a location that someone’s been at for a while, we call them directly and ask if it’s okay. Just call us! We’d love to build a community. \u003c/p>\n\u003cp>AKASH: I’ve actually been talking to the folks who run \u003ca href=\"http://www.facebook.com/OffTheGridSF\">Off the Grid\u003c/a> about starting an association for street food vendors and food trucks, especially in San Francisco. When traditional small businesses start bullying a food truck, whose going to advocate for us? We need a collective voice to represent this growing community.\u003c/p>\n\u003cp>\u003cstrong>You currently have over 4700 followers on \u003ca href=\"http://twitter.com/#!/curryupnow\">Twitter\u003c/a> and over 3600 Likes on \u003ca href=\"http://www.facebook.com/curryupnow#!/curryupnow?v=wall\">Facebook\u003c/a>. You’ve been through a lot of ups and downs, but your customers seem to be very loyal.\u003c/strong>\u003cbr>\nAKASH: They’re amazing. We listen to them and make changes all the time. When someone says that our food quality’s gone down, we listen. We call people who take the time to tell us how we’re doing. We make changes immediately.\u003c/p>\n\u003cp>\u003cstrong>What sort of wisdom can you impart to newer trucks going through it all?\u003c/strong>\u003cbr>\nAKASH: People need to do their homework before they go out. We didn’t and we’re still learning.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>If it’s so much trouble, why keep doing it?\u003c/strong>\u003cbr>\nRANA: The passion. It’s always been there and it’s been a dream for both Akash and I. We’ve always loved to cook and entertain. And I love people. For me, I want people to tell me how they feel about the food and communicate with them. When people care, something good always comes out of that.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Ten Top Food News Stories of 2010: Part One",
"title": "Ten Top Food News Stories of 2010: Part One",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Food, glorious, food. It's that time of year people: \u003cstrong>Bay Area Bites\u003c/strong> brings you the best in food news for 2010.\u003c/p>\n\u003cp>In this \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/02/ten-top-food-news-stories-of-2010-part-two/\">two-part package\u003c/a>, we look at the national trends and topics that sizzled over the past 12 months and serve up some local flavor on the side.\u003c/p>\n\u003cp>Feel free to weigh in with your own edible highlights from the year that was. In no particular order:\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/eggs300.jpg\" alt=\"eggs\" title=\"eggs\" width=\"300\" height=\"199\" class=\"alignleft size-full wp-image-20743\">\u003cstrong>1. Food Safety\u003c/strong>\u003c/p>\n\u003cp>From previous years we've learned that what we eat can make us sick (tainted peanut butter, beef gone bad, and salmonella-laced spinach ring any bells?).\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>This year's food alerts: A massive \u003ca href=\"http://www.theatlantic.com/food/archive/2010/09/timeline-of-shame-decades-of-decoster-egg-factory-violations/63059/\">egg recall\u003c/a> and lingering questions about health risks associated with \u003ca href=\"http://www.time.com/time/nation/article/0,8599,1996569,00.html\">Gulf seafood\u003c/a>.\u003c/p>\n\u003cp>Thankfully, late in the year Congress passed the \u003ca href=\"http://www.nytimes.com/2010/12/01/health/policy/01food.html?_r=2&hp\">Food Safety Modernization Act\u003c/a> to protect consumers from food products hiding harmful poisons or pathogens like\u003cem> E. coli\u003c/em> and salmonella, a food policy coup that greatly strengthens the Food and Drug Administration's ability to keep unsafe food off supermarket shelves and restaurant plates by \u003ca href=\"http://civileats.com/2010/12/22/food-safety-bill-clears-final-hurdle-heads-to-presidents-desk/\">expanding the agency's recall abilities and access to records\u003c/a>.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> Bay Area-based media consultant \u003ca href=\"http://twitter.com/NaomiStarkman\">Naomi Starkman\u003c/a> kept the spotlight on potentially dangerous foods for sale in reports on \u003ca href=\"http://civileats.com/2010/12/07/new-tests-reinforce-concerns-about-mercury-in-tuna/\">Civil Eats\u003c/a> and \u003cem>\u003ca href=\"http://www.huffingtonpost.com/naomi-starkman/strawberry-show-down-no-m_b_583424.html\">Huffington Post\u003c/a>\u003c/em>, including a story about a \u003cem>Consumers' Report\u003c/em> study that found \u003ca href=\"http://www.huffingtonpost.com/naomi-starkman/packaged-salad-bacteria-s_b_445275.html\">packaged salad laden with fecal bacteria\u003c/a>.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/diy-canning300.jpg\" alt=\"DIY - Canning\" title=\"DIY - Canning\" width=\"300\" height=\"193\" class=\"alignleft size-full wp-image-20749\">\u003cstrong>2. D.I.Y. Food\u003c/strong>\u003c/p>\n\u003cp>Age-old practices such as canning, jamming, foraging, fermenting, growing and gleaning are suddenly new (and cool) again. Chickens are the \u003cem>au courant\u003c/em> backyard animal of choice. And classes in the Domestic Arts all the rage.\u003c/p>\n\u003cp>\u003cem>The New York Times Magazine\u003c/em> traveled west to take \u003ca href=\"http://www.nytimes.com/slideshow/2010/10/10/magazine/food-groups.html\">pretty pictures of urban homesteaders\u003c/a> from the Bay Area, \u003cem>\u003ca href=\"http://www.washingtonpost.com/wp-dyn/content/article/2010/09/07/AR2010090702385.html\">The Washington Post\u003c/a>\u003c/em> chronicled the canning trend long strong here, and \u003cem>Vogue\u003c/em> got down and dirty with city farmer \u003ca href=\"http://ghosttownfarm.wordpress.com\">Novella Carpenter\u003c/a>, who donned a pink cardigan in a concession to fashion for a photo shoot with the stylish mag's scribe \u003ca href=\"http://bspoketailor.com/hamish-bowles-fitted-for-lumatwill-bike-attire/\">Hamish Bowles\u003c/a>. (Carpenter seemed to pop up everywhere last year, including on \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/28/urban-animal-husbandry-on-food-wine-this-week/\">KQED\u003c/a>.)\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> In addition to Novella Carpenter's \u003ca href=\"http://ghosttownfarm.wordpress.com/\">Ghost Town Farm\u003c/a> in Oakland, the Bay Area D.I.Y. brigade created a kind of cottage industry, hawking their homemade wares at venues like \u003ca href=\"http://foragesf.com/market/\">SF Underground Market\u003c/a> (Underground Market \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/29/underground-farmers-market/\">on BAB\u003c/a>) and \u003ca href=\"http://foragesf.com/sf-underground-market-2/east-bay-underground-market-vendors-109/\">East Bay Underground Market\u003c/a>, as well as the \u003ca href=\"http://popupgeneralstore.com/\">Pop-Up General Store\u003c/a>.\u003c/p>\n\u003cp>And they wrote about it too; notable D.I.Y. books this year included \u003ca href=\"http://bluechairfruit.com\">Rachel Saunders'\u003c/a> tome \u003cem>\u003ca href=\"http://cookbooks.andrewsmcmeel.com/?p=3453\">The Blue Chair Jam Cookbook\u003c/a>\u003c/em>, Napa forager \u003ca href=\"http://www.foodandwine.com/articles/foraging-the-next-locavore-fixation\">Connie Green\u003c/a>'s \u003cem>\u003ca href=\"http://booksellers.penguingroup.com/nf/Book/BookDisplay/0,,9780670022267,00.html\">The Wild Table\u003c/a>\u003c/em> (featured on \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/20/the-california-report-the-fine-art-of-foraging/\">The California Report\u003c/a>), and \u003cem>\u003ca href=\"http://vanessabarrington.com/2010/08/diy-delicious-promo-video.html\">D.I.Y. Delicious\u003c/a>\u003c/em> by \u003ca href=\"http://lettuceeatkale.com/2010/vanessa-barrington-the-d-i-y-delicious-diva/\">Vanessa Barrington\u003c/a>. Online, San Francisco's \u003ca href=\"http://hedonia.seantimberlake.com/\">Sean Timberlake\u003c/a> launched \u003ca href=\"http://punkdomestics.com\">Punk Domestics\u003c/a>, a curated space for D.I.Y.-driven cyber self-publishers.\u003c/p>\n\u003cp>Classes in baking, brewing, beekeeping, bottling, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/20/goat-curious-take-urban-goats-101-with-novella-carpenter/\">animal husbandry\u003c/a> and more were in high demand at venues like \u003ca href=\"http://18reasons.org\">18 Reasons\u003c/a>, \u003ca href=\"http://urbankitchensf.org/\">Urban Kitchen SF\u003c/a>, the \u003ca href=\"http://www.iuhoakland.com/\">Institute of Urban Homesteading\u003c/a>, and \u003ca href=\"http://www.biofueloasis.com/?page_id=7\">BioFuel Oasis\u003c/a>, a worker-owned cooperative begun by Carpenter and friends.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20752\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://kitchengardeners.org/white-house-kitchen-garden-campaign\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/obamas-farmers300.jpg\" alt=\"Obama Farmers. Photo collage by Roger Doiron at Eat The View\" title=\"Obama Farmers. Photo collage by Roger Doiron at Eat The View\" width=\"300\" height=\"331\" class=\"size-full wp-image-20752\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Obama Farmers. Photo collage by Roger Doiron at Eat The View\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>3. Food Politics\u003c/strong>\u003c/p>\n\u003cp>In an era of identity politics and culture wars, food fights join the fray. What you eat (and what you choose not to consume) speaks volumes about your political persuasions. First Lady Michelle Obama, dubbed America's foodie-in-chief by \u003cem>\u003ca href=\"http://www.theatlantic.com/food/archive/2010/12/the-10-biggest-food-stories-of-2010/67533/\">The Atlantic\u003c/a>\u003c/em>, talked about ending obesity and increasing activity with her \u003ca href=\"http://www.letsmove.gov/\">Let's Move\u003c/a> initiative. She also championed growing food and farmers' markets -- and brought to her kitchen top chefs like \u003ca href=\"http://obamafoodorama.blogspot.com/2010/05/white-house-chef-sam-kass-will-be-on.html\">Sam Kass\u003c/a>. On the other hand, \u003ca href=\"http://rushlimbaugh.com/home/daily/site_110810/content/01125106.guest.html\">Rush Limbaugh \u003c/a>mounted a modern-day \u003ca href=\"http://en.wikipedia.org/wiki/Twinkie_defense\">Twinkie defense\u003c/a> (this time citing the fact that a man lost weight on a diet consisting mostly of the infamous junk food as evidence that all nutrition science is bogus). \u003ca href=\"http://www.theatlanticwire.com/opinions/view/opinion/In-War-Against-the-Obamas-Palin-Drops-Cookie-Bomb-5741\">Sarah Palin\u003c/a> showed up at a Pennsylvania school bearing cookies and \u003ca href=\"http://www.tvsquad.com/2010/12/20/sarah-palin-attacks-michelle-obamas-anti-obesity-campaign-then/\">dished up s'mores at a diner\u003c/a> in a \u003ca href=\"http://fullcomment.nationalpost.com/2010/12/23/sarah-palin-and-michelle-obama-face-off-over-the-right-to-be-fat/\">calculated countermove\u003c/a> to a Michelle Obama dessert comment. Professional rager \u003ca href=\"http://www.foxnews.com/on-air/glenn-beck/index.html\">Glenn Beck\u003c/a> even \u003ca href=\"http://blogs.suntimes.com/sweet/2010/09/glenn_beck_mocks_michelle_obam.html\">weighed in\u003c/a>. Sigh...\u003c/p>\n\u003cp>The task of putting the \u003ca href=\"http://www.washingtonpost.com/wp-dyn/content/article/2010/11/26/AR2010112603494.html\">food wars in context\u003c/a> fell to ex-\u003cem>Washington Post\u003c/em> writer Jane Black, who has moved to Huntington, West Virginia with new husband editor Brent Cunningham to see what happens to the community's eating habits now that celebrity chef Jamie Oliver has skipped town.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> Taking the happy out of Happy Meals: Outgoing SF Mayor Gavin Newsom vetoed a Board of Supervisors \u003ca href=\"http://articles.sfgate.com/2010-11-13/bay-area/24830064_1_toy-ban-toys-in-kids-meals-vetoes\">ban on plastic toys in fast-food meals\u003c/a>. But the \u003ca href=\"http://www.mercurynews.com/breaking-news/ci_16700620?nclick_check=1\">supes struck back\u003c/a>, ensuring that no child in the city will be tempted to eat junk food simply to get their hands on a cheap trinket that will likely break before you can say Big Mac.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20759\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://www.jamieoliver.com/campaigns/jamies-food-revolution\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/jamie-oliver300.jpg\" alt=\"Jamie Oliver Food Revolution. Photo by Colleen Laffey\" title=\"Jamie Oliver Food Revolution. Photo by Colleen Laffey\" width=\"300\" height=\"225\" class=\"size-full wp-image-20759\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jamie Oliver -- Food Revolution. Photo by Colleen Laffey\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>4. School Food\u003c/strong>\u003c/p>\n\u003cp>For the majority of schoolchildren around the country school lunch sucks. Big time.\u003c/p>\n\u003cp>But change is coming. This year, \u003ca href=\"http://lettuceeatkale.com/2010/jamie-oliver-school-food-revolution-or-reality-tv-rubbish/\">Jamie Oliver\u003c/a> brought his \u003ca href=\"http://www.jamieoliver.com/campaigns/jamies-food-revolution\">Food Revolution\u003c/a> to the States, an anonymous teacher chronicled what she ate every day in her school cafeteria in her blog \u003ca href=\"http://fedupwithschoollunch.blogspot.com\">Fed Up With Lunch\u003c/a>, and President Obama signed into law the much-anticipated \u003ca href=\"http://www.whitehouse.gov/the-press-office/2010/12/13/president-obama-signs-healthy-hunger-free-kids-act-2010-law\">Healthy, Hunger-Free Kids Act of 2010\u003c/a>. The legislation bans some junk food, and gives a small, though historically significant, six-cent increase per child per lunch (the first such boost in the reimbursement rate in 30 years), and there may be \u003ca href=\"http://www.janeblack.net/extra-lunch-money-hidden-in-child-nutrition-bill/\">more lunch money tucked inside the bill to boot\u003c/a>.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> Veteran school food reformer \u003ca href=\"http://www.theatlantic.com/food/archive/2010/09/berkeleys-new-school-food-study-a-victory-for-alice-waters/63465\">Alice Waters\u003c/a> claimed victory for her \u003ca href=\"http://edibleschoolyard.org/\">Edible Schoolyard\u003c/a> model following the results of a study on Berkeley's \u003ca href=\"http://www.schoollunchinitiative.org/\">School Lunch Initiative\u003c/a> from \u003ca href=\"http://cwh.berkeley.edu/center/reports_briefs\">University of California at Berkeley researchers\u003c/a>.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20746\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://www.facebook.com/ChairmanBao\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/streetfood300.jpg\" alt=\"street food - chairman bao truck in san francisco\" title=\"street food - chairman bao truck in san francisco\" width=\"300\" height=\"172\" class=\"size-full wp-image-20746\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chairman Bao truck in San Francisco\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>5. Street Food\u003c/strong>\u003c/p>\n\u003cp>Fueled by \u003ca href=\"http://articles.sfgate.com/2010-07-01/business/21933225_1_twitter-and-facebook-mobile-food-food-vendors\">Twitter feeds\u003c/a>, gourmet grub on the go continued to attract a growing following around the country as food trucks hit the streets in increasingly more legitimate ways, boasting inspired names and bright colors, to wit \u003ca href=\"http://thebestwurst.com\">The Best Wurst\u003c/a> in Austin, \u003ca href=\"http://www.biggayicecreamtruck.com/about/\">Big Gay Ice Cream Truck\u003c/a> in New York City, and \u003ca href=\"http://www.facebook.com/ChairmanBao?v+app_6009294086\">Chairman Bao\u003c/a> in San Francisco.\u003c/p>\n\u003cp>Food trucks went a step further in size, too, with the introduction of \u003cem>bustaurants\u003c/em>, stripped former public transit buses reconfigured as a mobile kitchen, and, in some cases, even offering eat-in seating. In L.A. the double decker \u003ca href=\"http://worldfare.com\">Worldfare\u003c/a> dished up ethnic eats, while closer to home \u003ca href=\"http://eatletruc.com/index.html\">Le Truc\u003c/a> in San Francisco served up gastro-pub fare, and \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/04/diamond_lils_coming_out_party.php\">Diamond Lil \u003c/a>debuted to a small crowd and a camera crew.\u003c/p>\n\u003cp>Los Angeles officials announced it \u003ca href=\"http://articles.latimes.com/2010/nov/10/local/la-me-1111-food-trucks-m\">may regulate mobile carts\u003c/a>, a move that could see \u003ca href=\"http://www.nytimes.com/2010/10/12/us/12trucks.html?ref=foodsafety\">other cities follow suit\u003c/a>.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> With mild-mannered accountant \u003ca href=\"http://sf.eater.com/archives/2010/10/20/off_the_grids_matt_cohen_talks_street_food_the_underrated_illegal_and_unreleased.php\">Matt Cohen\u003c/a> at the helm, the mobile food fest \u003ca href=\"http://offthegridsf.com\">Off the Grid\u003c/a> launched in Fort Mason and sprouted several neighborhood locations, including Golden Gate Park, McCoppin Hub, Civic Center, and UN Plaza. Officials in San Francisco \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/12/the_year_in_food_street_food_g.php\">passed reforms\u003c/a> making it easier and cheaper for mobile vendors to serve street eats, while in the East Bay the city of \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/09/is_emeryville_poised_to_kill_i.php\">Emeryville saw pushback\u003c/a> from local brick-and-mortar businesses and \u003ca href=\"http://www.berkeleyside.com/2010/10/18/17532\">Berkeley residents bemoaned\u003c/a> missing out on most of the mobile food fun (for now).\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Check BAB tomorrow for the \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/02/ten-top-food-news-stories-of-2010-part-two/\">rest of the best of 2010 food news\u003c/a>.\u003c/strong>\u003c/p>\n\n",
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"excerpt": "Food, glorious, food. It's that time of year people: \u003cstrong>Bay Area Bites\u003c/strong> brings you the best in food news for 2010.\r\n\r\nIn this two-part package, we look at the national trends and topics that sizzled over the past 12 months and serve up some local flavor on the side.\r\n\r\nFeel free to weigh in with your own edible highlights from the year that was.",
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"description": "Food, glorious, food. It's that time of year people: Bay Area Bites brings you the best in food news for 2010.\r\n\r\nIn this two-part package, we look at the national trends and topics that sizzled over the past 12 months and serve up some local flavor on the side.\r\n\r\nFeel free to weigh in with your own edible highlights from the year that was.",
"title": "Ten Top Food News Stories of 2010: Part One | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Food, glorious, food. It's that time of year people: \u003cstrong>Bay Area Bites\u003c/strong> brings you the best in food news for 2010.\u003c/p>\n\u003cp>In this \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/02/ten-top-food-news-stories-of-2010-part-two/\">two-part package\u003c/a>, we look at the national trends and topics that sizzled over the past 12 months and serve up some local flavor on the side.\u003c/p>\n\u003cp>Feel free to weigh in with your own edible highlights from the year that was. In no particular order:\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/eggs300.jpg\" alt=\"eggs\" title=\"eggs\" width=\"300\" height=\"199\" class=\"alignleft size-full wp-image-20743\">\u003cstrong>1. Food Safety\u003c/strong>\u003c/p>\n\u003cp>From previous years we've learned that what we eat can make us sick (tainted peanut butter, beef gone bad, and salmonella-laced spinach ring any bells?).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This year's food alerts: A massive \u003ca href=\"http://www.theatlantic.com/food/archive/2010/09/timeline-of-shame-decades-of-decoster-egg-factory-violations/63059/\">egg recall\u003c/a> and lingering questions about health risks associated with \u003ca href=\"http://www.time.com/time/nation/article/0,8599,1996569,00.html\">Gulf seafood\u003c/a>.\u003c/p>\n\u003cp>Thankfully, late in the year Congress passed the \u003ca href=\"http://www.nytimes.com/2010/12/01/health/policy/01food.html?_r=2&hp\">Food Safety Modernization Act\u003c/a> to protect consumers from food products hiding harmful poisons or pathogens like\u003cem> E. coli\u003c/em> and salmonella, a food policy coup that greatly strengthens the Food and Drug Administration's ability to keep unsafe food off supermarket shelves and restaurant plates by \u003ca href=\"http://civileats.com/2010/12/22/food-safety-bill-clears-final-hurdle-heads-to-presidents-desk/\">expanding the agency's recall abilities and access to records\u003c/a>.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> Bay Area-based media consultant \u003ca href=\"http://twitter.com/NaomiStarkman\">Naomi Starkman\u003c/a> kept the spotlight on potentially dangerous foods for sale in reports on \u003ca href=\"http://civileats.com/2010/12/07/new-tests-reinforce-concerns-about-mercury-in-tuna/\">Civil Eats\u003c/a> and \u003cem>\u003ca href=\"http://www.huffingtonpost.com/naomi-starkman/strawberry-show-down-no-m_b_583424.html\">Huffington Post\u003c/a>\u003c/em>, including a story about a \u003cem>Consumers' Report\u003c/em> study that found \u003ca href=\"http://www.huffingtonpost.com/naomi-starkman/packaged-salad-bacteria-s_b_445275.html\">packaged salad laden with fecal bacteria\u003c/a>.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/diy-canning300.jpg\" alt=\"DIY - Canning\" title=\"DIY - Canning\" width=\"300\" height=\"193\" class=\"alignleft size-full wp-image-20749\">\u003cstrong>2. D.I.Y. Food\u003c/strong>\u003c/p>\n\u003cp>Age-old practices such as canning, jamming, foraging, fermenting, growing and gleaning are suddenly new (and cool) again. Chickens are the \u003cem>au courant\u003c/em> backyard animal of choice. And classes in the Domestic Arts all the rage.\u003c/p>\n\u003cp>\u003cem>The New York Times Magazine\u003c/em> traveled west to take \u003ca href=\"http://www.nytimes.com/slideshow/2010/10/10/magazine/food-groups.html\">pretty pictures of urban homesteaders\u003c/a> from the Bay Area, \u003cem>\u003ca href=\"http://www.washingtonpost.com/wp-dyn/content/article/2010/09/07/AR2010090702385.html\">The Washington Post\u003c/a>\u003c/em> chronicled the canning trend long strong here, and \u003cem>Vogue\u003c/em> got down and dirty with city farmer \u003ca href=\"http://ghosttownfarm.wordpress.com\">Novella Carpenter\u003c/a>, who donned a pink cardigan in a concession to fashion for a photo shoot with the stylish mag's scribe \u003ca href=\"http://bspoketailor.com/hamish-bowles-fitted-for-lumatwill-bike-attire/\">Hamish Bowles\u003c/a>. (Carpenter seemed to pop up everywhere last year, including on \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/28/urban-animal-husbandry-on-food-wine-this-week/\">KQED\u003c/a>.)\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> In addition to Novella Carpenter's \u003ca href=\"http://ghosttownfarm.wordpress.com/\">Ghost Town Farm\u003c/a> in Oakland, the Bay Area D.I.Y. brigade created a kind of cottage industry, hawking their homemade wares at venues like \u003ca href=\"http://foragesf.com/market/\">SF Underground Market\u003c/a> (Underground Market \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/01/29/underground-farmers-market/\">on BAB\u003c/a>) and \u003ca href=\"http://foragesf.com/sf-underground-market-2/east-bay-underground-market-vendors-109/\">East Bay Underground Market\u003c/a>, as well as the \u003ca href=\"http://popupgeneralstore.com/\">Pop-Up General Store\u003c/a>.\u003c/p>\n\u003cp>And they wrote about it too; notable D.I.Y. books this year included \u003ca href=\"http://bluechairfruit.com\">Rachel Saunders'\u003c/a> tome \u003cem>\u003ca href=\"http://cookbooks.andrewsmcmeel.com/?p=3453\">The Blue Chair Jam Cookbook\u003c/a>\u003c/em>, Napa forager \u003ca href=\"http://www.foodandwine.com/articles/foraging-the-next-locavore-fixation\">Connie Green\u003c/a>'s \u003cem>\u003ca href=\"http://booksellers.penguingroup.com/nf/Book/BookDisplay/0,,9780670022267,00.html\">The Wild Table\u003c/a>\u003c/em> (featured on \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/20/the-california-report-the-fine-art-of-foraging/\">The California Report\u003c/a>), and \u003cem>\u003ca href=\"http://vanessabarrington.com/2010/08/diy-delicious-promo-video.html\">D.I.Y. Delicious\u003c/a>\u003c/em> by \u003ca href=\"http://lettuceeatkale.com/2010/vanessa-barrington-the-d-i-y-delicious-diva/\">Vanessa Barrington\u003c/a>. Online, San Francisco's \u003ca href=\"http://hedonia.seantimberlake.com/\">Sean Timberlake\u003c/a> launched \u003ca href=\"http://punkdomestics.com\">Punk Domestics\u003c/a>, a curated space for D.I.Y.-driven cyber self-publishers.\u003c/p>\n\u003cp>Classes in baking, brewing, beekeeping, bottling, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/20/goat-curious-take-urban-goats-101-with-novella-carpenter/\">animal husbandry\u003c/a> and more were in high demand at venues like \u003ca href=\"http://18reasons.org\">18 Reasons\u003c/a>, \u003ca href=\"http://urbankitchensf.org/\">Urban Kitchen SF\u003c/a>, the \u003ca href=\"http://www.iuhoakland.com/\">Institute of Urban Homesteading\u003c/a>, and \u003ca href=\"http://www.biofueloasis.com/?page_id=7\">BioFuel Oasis\u003c/a>, a worker-owned cooperative begun by Carpenter and friends.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20752\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://kitchengardeners.org/white-house-kitchen-garden-campaign\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/obamas-farmers300.jpg\" alt=\"Obama Farmers. Photo collage by Roger Doiron at Eat The View\" title=\"Obama Farmers. Photo collage by Roger Doiron at Eat The View\" width=\"300\" height=\"331\" class=\"size-full wp-image-20752\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Obama Farmers. Photo collage by Roger Doiron at Eat The View\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>3. Food Politics\u003c/strong>\u003c/p>\n\u003cp>In an era of identity politics and culture wars, food fights join the fray. What you eat (and what you choose not to consume) speaks volumes about your political persuasions. First Lady Michelle Obama, dubbed America's foodie-in-chief by \u003cem>\u003ca href=\"http://www.theatlantic.com/food/archive/2010/12/the-10-biggest-food-stories-of-2010/67533/\">The Atlantic\u003c/a>\u003c/em>, talked about ending obesity and increasing activity with her \u003ca href=\"http://www.letsmove.gov/\">Let's Move\u003c/a> initiative. She also championed growing food and farmers' markets -- and brought to her kitchen top chefs like \u003ca href=\"http://obamafoodorama.blogspot.com/2010/05/white-house-chef-sam-kass-will-be-on.html\">Sam Kass\u003c/a>. On the other hand, \u003ca href=\"http://rushlimbaugh.com/home/daily/site_110810/content/01125106.guest.html\">Rush Limbaugh \u003c/a>mounted a modern-day \u003ca href=\"http://en.wikipedia.org/wiki/Twinkie_defense\">Twinkie defense\u003c/a> (this time citing the fact that a man lost weight on a diet consisting mostly of the infamous junk food as evidence that all nutrition science is bogus). \u003ca href=\"http://www.theatlanticwire.com/opinions/view/opinion/In-War-Against-the-Obamas-Palin-Drops-Cookie-Bomb-5741\">Sarah Palin\u003c/a> showed up at a Pennsylvania school bearing cookies and \u003ca href=\"http://www.tvsquad.com/2010/12/20/sarah-palin-attacks-michelle-obamas-anti-obesity-campaign-then/\">dished up s'mores at a diner\u003c/a> in a \u003ca href=\"http://fullcomment.nationalpost.com/2010/12/23/sarah-palin-and-michelle-obama-face-off-over-the-right-to-be-fat/\">calculated countermove\u003c/a> to a Michelle Obama dessert comment. Professional rager \u003ca href=\"http://www.foxnews.com/on-air/glenn-beck/index.html\">Glenn Beck\u003c/a> even \u003ca href=\"http://blogs.suntimes.com/sweet/2010/09/glenn_beck_mocks_michelle_obam.html\">weighed in\u003c/a>. Sigh...\u003c/p>\n\u003cp>The task of putting the \u003ca href=\"http://www.washingtonpost.com/wp-dyn/content/article/2010/11/26/AR2010112603494.html\">food wars in context\u003c/a> fell to ex-\u003cem>Washington Post\u003c/em> writer Jane Black, who has moved to Huntington, West Virginia with new husband editor Brent Cunningham to see what happens to the community's eating habits now that celebrity chef Jamie Oliver has skipped town.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> Taking the happy out of Happy Meals: Outgoing SF Mayor Gavin Newsom vetoed a Board of Supervisors \u003ca href=\"http://articles.sfgate.com/2010-11-13/bay-area/24830064_1_toy-ban-toys-in-kids-meals-vetoes\">ban on plastic toys in fast-food meals\u003c/a>. But the \u003ca href=\"http://www.mercurynews.com/breaking-news/ci_16700620?nclick_check=1\">supes struck back\u003c/a>, ensuring that no child in the city will be tempted to eat junk food simply to get their hands on a cheap trinket that will likely break before you can say Big Mac.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20759\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://www.jamieoliver.com/campaigns/jamies-food-revolution\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/jamie-oliver300.jpg\" alt=\"Jamie Oliver Food Revolution. Photo by Colleen Laffey\" title=\"Jamie Oliver Food Revolution. Photo by Colleen Laffey\" width=\"300\" height=\"225\" class=\"size-full wp-image-20759\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jamie Oliver -- Food Revolution. Photo by Colleen Laffey\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>4. School Food\u003c/strong>\u003c/p>\n\u003cp>For the majority of schoolchildren around the country school lunch sucks. Big time.\u003c/p>\n\u003cp>But change is coming. This year, \u003ca href=\"http://lettuceeatkale.com/2010/jamie-oliver-school-food-revolution-or-reality-tv-rubbish/\">Jamie Oliver\u003c/a> brought his \u003ca href=\"http://www.jamieoliver.com/campaigns/jamies-food-revolution\">Food Revolution\u003c/a> to the States, an anonymous teacher chronicled what she ate every day in her school cafeteria in her blog \u003ca href=\"http://fedupwithschoollunch.blogspot.com\">Fed Up With Lunch\u003c/a>, and President Obama signed into law the much-anticipated \u003ca href=\"http://www.whitehouse.gov/the-press-office/2010/12/13/president-obama-signs-healthy-hunger-free-kids-act-2010-law\">Healthy, Hunger-Free Kids Act of 2010\u003c/a>. The legislation bans some junk food, and gives a small, though historically significant, six-cent increase per child per lunch (the first such boost in the reimbursement rate in 30 years), and there may be \u003ca href=\"http://www.janeblack.net/extra-lunch-money-hidden-in-child-nutrition-bill/\">more lunch money tucked inside the bill to boot\u003c/a>.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> Veteran school food reformer \u003ca href=\"http://www.theatlantic.com/food/archive/2010/09/berkeleys-new-school-food-study-a-victory-for-alice-waters/63465\">Alice Waters\u003c/a> claimed victory for her \u003ca href=\"http://edibleschoolyard.org/\">Edible Schoolyard\u003c/a> model following the results of a study on Berkeley's \u003ca href=\"http://www.schoollunchinitiative.org/\">School Lunch Initiative\u003c/a> from \u003ca href=\"http://cwh.berkeley.edu/center/reports_briefs\">University of California at Berkeley researchers\u003c/a>.\u003c/p>\n\u003cp>\u003cem>\u003c/em>\u003c/p>\n\u003cfigure id=\"attachment_20746\" class=\"wp-caption alignleft\" style=\"max-width: 300px\">\u003ca href=\"http://www.facebook.com/ChairmanBao\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/streetfood300.jpg\" alt=\"street food - chairman bao truck in san francisco\" title=\"street food - chairman bao truck in san francisco\" width=\"300\" height=\"172\" class=\"size-full wp-image-20746\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chairman Bao truck in San Francisco\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>5. Street Food\u003c/strong>\u003c/p>\n\u003cp>Fueled by \u003ca href=\"http://articles.sfgate.com/2010-07-01/business/21933225_1_twitter-and-facebook-mobile-food-food-vendors\">Twitter feeds\u003c/a>, gourmet grub on the go continued to attract a growing following around the country as food trucks hit the streets in increasingly more legitimate ways, boasting inspired names and bright colors, to wit \u003ca href=\"http://thebestwurst.com\">The Best Wurst\u003c/a> in Austin, \u003ca href=\"http://www.biggayicecreamtruck.com/about/\">Big Gay Ice Cream Truck\u003c/a> in New York City, and \u003ca href=\"http://www.facebook.com/ChairmanBao?v+app_6009294086\">Chairman Bao\u003c/a> in San Francisco.\u003c/p>\n\u003cp>Food trucks went a step further in size, too, with the introduction of \u003cem>bustaurants\u003c/em>, stripped former public transit buses reconfigured as a mobile kitchen, and, in some cases, even offering eat-in seating. In L.A. the double decker \u003ca href=\"http://worldfare.com\">Worldfare\u003c/a> dished up ethnic eats, while closer to home \u003ca href=\"http://eatletruc.com/index.html\">Le Truc\u003c/a> in San Francisco served up gastro-pub fare, and \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/04/diamond_lils_coming_out_party.php\">Diamond Lil \u003c/a>debuted to a small crowd and a camera crew.\u003c/p>\n\u003cp>Los Angeles officials announced it \u003ca href=\"http://articles.latimes.com/2010/nov/10/local/la-me-1111-food-trucks-m\">may regulate mobile carts\u003c/a>, a move that could see \u003ca href=\"http://www.nytimes.com/2010/10/12/us/12trucks.html?ref=foodsafety\">other cities follow suit\u003c/a>.\u003c/p>\n\u003cp>\u003cem>Local angle:\u003c/em> With mild-mannered accountant \u003ca href=\"http://sf.eater.com/archives/2010/10/20/off_the_grids_matt_cohen_talks_street_food_the_underrated_illegal_and_unreleased.php\">Matt Cohen\u003c/a> at the helm, the mobile food fest \u003ca href=\"http://offthegridsf.com\">Off the Grid\u003c/a> launched in Fort Mason and sprouted several neighborhood locations, including Golden Gate Park, McCoppin Hub, Civic Center, and UN Plaza. Officials in San Francisco \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/12/the_year_in_food_street_food_g.php\">passed reforms\u003c/a> making it easier and cheaper for mobile vendors to serve street eats, while in the East Bay the city of \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/09/is_emeryville_poised_to_kill_i.php\">Emeryville saw pushback\u003c/a> from local brick-and-mortar businesses and \u003ca href=\"http://www.berkeleyside.com/2010/10/18/17532\">Berkeley residents bemoaned\u003c/a> missing out on most of the mobile food fun (for now).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Check BAB tomorrow for the \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/01/02/ten-top-food-news-stories-of-2010-part-two/\">rest of the best of 2010 food news\u003c/a>.\u003c/strong>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Shop Local: Pop-Up Holiday Gift Markets",
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"content": "\u003cp>\u003ca href=\"http://therealmercantile.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/real-merc500.jpg\" alt=\"Real Merchantile Wednesday Evenings in December\" title=\"Real Merchantile Wednesday Evenings in December\" width=\"500\" height=\"340\" class=\"alignnone size-full wp-image-19421\">\u003c/a>\u003c/p>\n\u003cp>A \u003ca href=\"http://www.harryanddavid.com/gifts/store/gift____shop-gifts-by-type_fruit-of-the-month-club-gifts\">Fruit-of-the-Month Club\u003c/a> subscription? Some Williams-Sonoma \u003ca href=\"http://www.williams-sonoma.com/products/peppermint-bark/?cm_src=hero\">peppermint bark\u003c/a>? \u003c/p>\n\u003cp>Oh, if only your holiday shopping could be that easy! Irresistible as that minty bark may be, would any foodie worth her Maldon salt be caught wrapping something that anyone with a credit card could secure with a few clicks or a trip to the mall? \u003c/p>\n\u003cp>This year, as the vogue for food trucks, bike-delivered treats and pop-up markets continues to grow, contemporary cachet demands not the most expensive gifts but the most hyper-local, made on a micro-scale by moonlighting chefs or your enterprising, underemployed neighbors who know how to rock their chocolate-covered bacon (and their Twitter feeds). \u003c/p>\n\u003cp>While chefs like Daniel Patterson get \u003ca href=\"http://www.nytimes.com/2010/11/24/dining/24forage.html?_r=1&ref=dining\">bragging rights\u003c/a> from the obscurity of their foraged ingredients (reindeer lichen, anyone?), the holiday-hostess gift of choice this month will be something made by one guy in the Mission and sold only every other Wednesday in a warehouse off Cesar Chavez or San Pablo.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For many, the charm of these places lies in the opportunity for community chat. You can talk to the person who made what you're buying, probably that very morning, and find out that she used to play in your buddy's band, or that you both once worked in the same overpriced Union Street restaurant. And, of course, there's the here-today, DIY settings where the soundtrack's more likely to be The Pogue's \"Christmas in New York\" than syrupy carols crooned by Carrie Underwood. \u003c/p>\n\u003cp>\u003ca href=\"http://www.producetothepeople.org\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/jamwlabels-producepeople.jpg\" alt=\"Produce to the People Jam. Photo by Lauren Anderson\" title=\"Produce to the People Jam. Photo by Lauren Anderson\" width=\"500\" height=\"283\" class=\"alignnone size-full wp-image-19514\">\u003c/a>\u003cbr>\n\u003cem>Produce to the People Jam. Photo by Lauren Anderson\u003c/em>\u003c/p>\n\u003cp>On Saturday, Dec. 4th, from noon-4pm, youth-training organization \u003ca href=\"http://www.producetothepeople.org\">Produce to the People\u003c/a> will be running a \u003ca href=\"http://www.facebook.com/event.php?eid=112099212188923&ref=mf\">foraged-fruit jam fundraiser\u003c/a> at \u003ca href=\"http:///www.missionpie.com\">Mission Pie\u003c/a>. For sale: quirky jams (plum with blue basil, apricot lavender, ginger pear butter) made from locally sourced fruit and herbs, hand-drawn fruit calenders, jam recipe cards, and more, plus you can chow down on some tasty pie while you're there.\u003c/p>\n\u003cp>Every Wednesday in December before Christmas, \u003ca href=\"http://therealmercantile.com/\">Real Mercantile\u003c/a> will be running a food gifts-and-crafts market at Chez Poulet, a San Francisco warehouse space on Cesar Chavez St. from 5-9pm. (Full disclosure: I have sold homemade jam at this market, and may be selling there again.) Organized by Nieves Rathbun, who will be selling her own line of body-care products, this market started with crafts and fashion, but has been adding more take-home food products lately, as well as on-site tasty treats for noshing. Featured vendors include Underground Preserves, \u003ca href=\"https://twitter.com/CocoTutti\">Cocotutti\u003c/a>, \u003ca href=\"https://twitter.com/CitySmokeHouse\">City Smoke House\u003c/a>, Mo Foods, \u003ca href=\"https://twitter.com/boffocart\">Boffo Food Cart\u003c/a>, and more. \u003c/p>\n\u003cp>On Wed., Dec. 8th and Wed., Dec. 22nd from 5-7pm, Oakland's chef-run \u003ca href=\"http://www.popupgeneralstore.com\">Pop-Up General Store\u003c/a> will return with its usual elegant (and pricey) eats from a long list of local chefs and artisans. (Pre-ordering online several days ahead is encouraged, since quantities are limited.) They'll also be including some non-food (but food-related) gift items, like handmade dishware by Diana Fayt, hand-sewn market bags, a seasonal-produce calender by Pie Bird Press, and a new addition, the Pop-Up Bookshelf, with signed copies of books by local authors such as Novella Carpenter, Alice Waters, and Vanessa Barrington. \u003c/p>\n\u003cp>On Friday, Dec. 10th from 4-9pm, \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a> will be holding its 2nd annual \u003ca href=\"http://www.facebook.com/pages/La-Cocina/116932563046?v=app_2344061033#!/event.php?eid=160831607282709&index=1\">Gift Fair\u003c/a> at the Mission Cultural Center for Latino Arts in San Francisco. On offer: well-packaged sweet and savory delights from the many small food businesses that use La Cocina's spacious kitchens-for-hire. And there'll be on-site gift wrapping!\u003c/p>\n\u003cp>The church-basement tradition of holiday markets gets a hipster makeover at St. Gregory's this season, with the advent of the \u003ca href=\"http://www.facebook.com/pages/New-Taste-Marketplace/164254100266680\">New Taste Marketplace\u003c/a> at 500 DeHaro St in San Francisco on Saturday, Dec. 18th. The requested sliding-scale door donation ($0-$10) goes to support the church's weekly free food pantry. There will be over 30 vendors, selling everything from granola to jam, sausage to soda, chocolate, flavored butter, DIY ramen kits, bbq sauce, and much, much more. The don't-miss item? Bacon Crack (chocolate-covered bacon brittle) and Irish Coffee on a Stick, both by Kai Kronfield's \u003ca href=\"http://www.noshthis.com\">Nosh This\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://www.noshthis.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/nosh-this-medley.jpg\" alt=\"Nosh This Medley. Photos by Kai Kronfield\" title=\"Nosh This Medley. Photos by Kai Kronfield\" width=\"500\" height=\"105\" class=\"alignnone size-full wp-image-19509\">\u003c/a>\u003cbr>\n\u003cem>\"Nosh This\" Medley. Photos by Kai Kronfield\u003c/em>\u003c/p>\n\u003cp>Still hungry? On the same day, the \u003ca href=\"http://foragesf.com/market/\">SF Underground Market\u003c/a> will be running a special holiday version of its uber-popular market, with take-home items for sale from 11am-4pm and hot foods to eat on the spot from 6pm-midnight. The market has grown exponentially from last year, and now fills the SomArts space at 8th and Brannan in SF. Admission is $5; \u003ca href=\"http://foragesf.us1.list-manage.com/subscribe?u=5bb29e249d33f56d1f219edeb&id=5146fdf6a3\">free pre-registration\u003c/a> required. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Know of another holiday pop-up market happening in your neighborhood? Tell us about it in the comment section below!\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://therealmercantile.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/real-merc500.jpg\" alt=\"Real Merchantile Wednesday Evenings in December\" title=\"Real Merchantile Wednesday Evenings in December\" width=\"500\" height=\"340\" class=\"alignnone size-full wp-image-19421\">\u003c/a>\u003c/p>\n\u003cp>A \u003ca href=\"http://www.harryanddavid.com/gifts/store/gift____shop-gifts-by-type_fruit-of-the-month-club-gifts\">Fruit-of-the-Month Club\u003c/a> subscription? Some Williams-Sonoma \u003ca href=\"http://www.williams-sonoma.com/products/peppermint-bark/?cm_src=hero\">peppermint bark\u003c/a>? \u003c/p>\n\u003cp>Oh, if only your holiday shopping could be that easy! Irresistible as that minty bark may be, would any foodie worth her Maldon salt be caught wrapping something that anyone with a credit card could secure with a few clicks or a trip to the mall? \u003c/p>\n\u003cp>This year, as the vogue for food trucks, bike-delivered treats and pop-up markets continues to grow, contemporary cachet demands not the most expensive gifts but the most hyper-local, made on a micro-scale by moonlighting chefs or your enterprising, underemployed neighbors who know how to rock their chocolate-covered bacon (and their Twitter feeds). \u003c/p>\n\u003cp>While chefs like Daniel Patterson get \u003ca href=\"http://www.nytimes.com/2010/11/24/dining/24forage.html?_r=1&ref=dining\">bragging rights\u003c/a> from the obscurity of their foraged ingredients (reindeer lichen, anyone?), the holiday-hostess gift of choice this month will be something made by one guy in the Mission and sold only every other Wednesday in a warehouse off Cesar Chavez or San Pablo.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For many, the charm of these places lies in the opportunity for community chat. You can talk to the person who made what you're buying, probably that very morning, and find out that she used to play in your buddy's band, or that you both once worked in the same overpriced Union Street restaurant. And, of course, there's the here-today, DIY settings where the soundtrack's more likely to be The Pogue's \"Christmas in New York\" than syrupy carols crooned by Carrie Underwood. \u003c/p>\n\u003cp>\u003ca href=\"http://www.producetothepeople.org\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/jamwlabels-producepeople.jpg\" alt=\"Produce to the People Jam. Photo by Lauren Anderson\" title=\"Produce to the People Jam. Photo by Lauren Anderson\" width=\"500\" height=\"283\" class=\"alignnone size-full wp-image-19514\">\u003c/a>\u003cbr>\n\u003cem>Produce to the People Jam. Photo by Lauren Anderson\u003c/em>\u003c/p>\n\u003cp>On Saturday, Dec. 4th, from noon-4pm, youth-training organization \u003ca href=\"http://www.producetothepeople.org\">Produce to the People\u003c/a> will be running a \u003ca href=\"http://www.facebook.com/event.php?eid=112099212188923&ref=mf\">foraged-fruit jam fundraiser\u003c/a> at \u003ca href=\"http:///www.missionpie.com\">Mission Pie\u003c/a>. For sale: quirky jams (plum with blue basil, apricot lavender, ginger pear butter) made from locally sourced fruit and herbs, hand-drawn fruit calenders, jam recipe cards, and more, plus you can chow down on some tasty pie while you're there.\u003c/p>\n\u003cp>Every Wednesday in December before Christmas, \u003ca href=\"http://therealmercantile.com/\">Real Mercantile\u003c/a> will be running a food gifts-and-crafts market at Chez Poulet, a San Francisco warehouse space on Cesar Chavez St. from 5-9pm. (Full disclosure: I have sold homemade jam at this market, and may be selling there again.) Organized by Nieves Rathbun, who will be selling her own line of body-care products, this market started with crafts and fashion, but has been adding more take-home food products lately, as well as on-site tasty treats for noshing. Featured vendors include Underground Preserves, \u003ca href=\"https://twitter.com/CocoTutti\">Cocotutti\u003c/a>, \u003ca href=\"https://twitter.com/CitySmokeHouse\">City Smoke House\u003c/a>, Mo Foods, \u003ca href=\"https://twitter.com/boffocart\">Boffo Food Cart\u003c/a>, and more. \u003c/p>\n\u003cp>On Wed., Dec. 8th and Wed., Dec. 22nd from 5-7pm, Oakland's chef-run \u003ca href=\"http://www.popupgeneralstore.com\">Pop-Up General Store\u003c/a> will return with its usual elegant (and pricey) eats from a long list of local chefs and artisans. (Pre-ordering online several days ahead is encouraged, since quantities are limited.) They'll also be including some non-food (but food-related) gift items, like handmade dishware by Diana Fayt, hand-sewn market bags, a seasonal-produce calender by Pie Bird Press, and a new addition, the Pop-Up Bookshelf, with signed copies of books by local authors such as Novella Carpenter, Alice Waters, and Vanessa Barrington. \u003c/p>\n\u003cp>On Friday, Dec. 10th from 4-9pm, \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a> will be holding its 2nd annual \u003ca href=\"http://www.facebook.com/pages/La-Cocina/116932563046?v=app_2344061033#!/event.php?eid=160831607282709&index=1\">Gift Fair\u003c/a> at the Mission Cultural Center for Latino Arts in San Francisco. On offer: well-packaged sweet and savory delights from the many small food businesses that use La Cocina's spacious kitchens-for-hire. And there'll be on-site gift wrapping!\u003c/p>\n\u003cp>The church-basement tradition of holiday markets gets a hipster makeover at St. Gregory's this season, with the advent of the \u003ca href=\"http://www.facebook.com/pages/New-Taste-Marketplace/164254100266680\">New Taste Marketplace\u003c/a> at 500 DeHaro St in San Francisco on Saturday, Dec. 18th. The requested sliding-scale door donation ($0-$10) goes to support the church's weekly free food pantry. There will be over 30 vendors, selling everything from granola to jam, sausage to soda, chocolate, flavored butter, DIY ramen kits, bbq sauce, and much, much more. The don't-miss item? Bacon Crack (chocolate-covered bacon brittle) and Irish Coffee on a Stick, both by Kai Kronfield's \u003ca href=\"http://www.noshthis.com\">Nosh This\u003c/a>. \u003c/p>\n\u003cp>\u003ca href=\"http://www.noshthis.com\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/12/nosh-this-medley.jpg\" alt=\"Nosh This Medley. Photos by Kai Kronfield\" title=\"Nosh This Medley. Photos by Kai Kronfield\" width=\"500\" height=\"105\" class=\"alignnone size-full wp-image-19509\">\u003c/a>\u003cbr>\n\u003cem>\"Nosh This\" Medley. Photos by Kai Kronfield\u003c/em>\u003c/p>\n\u003cp>Still hungry? On the same day, the \u003ca href=\"http://foragesf.com/market/\">SF Underground Market\u003c/a> will be running a special holiday version of its uber-popular market, with take-home items for sale from 11am-4pm and hot foods to eat on the spot from 6pm-midnight. The market has grown exponentially from last year, and now fills the SomArts space at 8th and Brannan in SF. Admission is $5; \u003ca href=\"http://foragesf.us1.list-manage.com/subscribe?u=5bb29e249d33f56d1f219edeb&id=5146fdf6a3\">free pre-registration\u003c/a> required. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Know of another holiday pop-up market happening in your neighborhood? Tell us about it in the comment section below!\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Food Secrets from La Cocina's Caleb Zigas",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/caleb500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/caleb500.jpg\" alt=\"Caleb Zigas\" title=\"Caleb Zigas\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-17292\">\u003c/a>\u003cbr>\n\u003cem>Photo credit: Barry Zigas\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.lacocinasf.org/about-la-cocina/staff/\">Caleb Zigas\u003c/a> is the Acting Executive Director of \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a> and lives nearby on a block that he says \"used to be called the Mission. Now it's Noe Valley.\" He organizes the programming for the business incubator, and is often called upon for media interviews. Among Zigas' favorite foods are chicken soup, steamed pork buns, \u003ca href=\"http://en.wikipedia.org/wiki/Mollete\">molletes\u003c/a> (a bread roll popular in both Mexico and the Andalusia region of Spain) and nearly anything with miso. Zigas has been working in the food industry since a starter job at his all time favorite spot, Ruppert's Restaurant in his native town of Washington DC. He is fully fluent in Spanish, which was strengthened by a brief \"nightmare\" vegan macrobiotic cooking job in Costa Rica. Other culinary stints have included weekend work as a butcher, as well as waiting tables and managing the front of the house. Zigas answered questions about his favorite eating spots from Bay Area Bites via email and phone interview. \u003c/p>\n\u003cp>The thirty-year old Zigas likes \u003ca href=\"http://www.zunicafe.com/\">Zuni\u003c/a>, but \"only after 9 PM. I like to go with a good friend, or a couple, and start with a half-bottle of white wine and some oysters. Next, go with a full bottle of red and either a burger or the chicken. It's quintessential San Francisco. Right in the middle of the city, big glass windows looking on sincere urban space, a beautiful open kitchen, and a couple of real steals on the \u003ca href=\"http://www.zunicafe.com/wine.html\">wine list\u003c/a>. And the food's always just what it's supposed to be.\" \u003c/p>\n\u003cp>Also on the list is \u003ca href=\"http://www.yelp.com/biz/yuet-lee-san-francisco\">Yuet Lee\u003c/a>: \"It's in different hands now, but they're still holding it down. I've been going there since I moved here and worked for \u003ca href=\"http://www.isarestaurant.com/\">Isa Restaurant\u003c/a> and Luke (Sung) would take us there for staff meals. It's open late, and the food is always great. And the North Beach scene adds some sincere color. I don't miss the salt and pepper shrimp (eat the heads) and the calamari is some of the best in town. Otherwise, I always let the staff order, they know it much better than I do.\" \u003c/p>\n\u003cp>For Mexican/Salvadoran dishes, Zigas heads to \u003ca href=\"http://www.yelp.com/biz/el-zocalo-san-francisco\">El Zocalo\u003c/a>, on Mission Street. \"It's 2 blocks from my house, which helps, but they're an institution. Burn-your-mouth fresh pupusas for those kind of nights, bowls of caldo de pollo or res for when it's cold and foggy. And cold beer too. I like the post-Rocapulco crowd and the old-school service. I always get the plantains too, just because it's awesome that Salvadoran plantains come with cream and beans too.\" As a back-up, or alternative, \u003ca href=\"http://www.yelp.com/biz/el-gran-taco-loco-san-francisco\">El Gran Taco Loco\u003c/a> up the street \"is probably my favorite taqueria; open until 2, brightly lit with some real Mexican dishes hidden in the menu and great carnitas.\" \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For shopping options, Zigas confesses that: \"I'm going to cheat, but do it honestly to start.” (Several La Cocina vendors sell products there.) He likes to go to \u003ca href=\"http://sfgsa.org/index.aspx?page=1058\">Alemany Market\u003c/a>, because \"it's the most sincere Farmers' Market I've ever been to. A great mix of organic and non-organic, of all kinds of farmers and then people making a living selling food. I love the Italian farmers in the back where you can get cardoon when it's in season, the oysters and Dungeness crab vendors and the produce is just so varied. It feels like what we all talk about farmers’ markets feeling like; a community space, a real space, and a space where people make a living. The folks selling the Afghani dips are the best salespeople in the city. Though it's probably worth revealing that the following are all La Cocina program participants, it's also easy to say that we pushed to get into Alemany because we believe in it, and not the other way around. \u003ca href=\"http://www.lacocinasf.org/el-huarache-loco/\">El Huarache Loco\u003c/a> does some of the best Mexican in town, and she's always got handmade mole. \u003ca href=\"http://www.saborsur.com/about-us.html\">Sabores del Sur's\u003c/a> alfajores are ridiculous with coffee to start and if you can make \u003ca href=\"http://www.lacocinasf.org/estrellitas-snacks/\">Estrellita's Snacks\u003c/a> smile, you can probably consider it an awesome day. I like Good Foods Barbecue too, so don't miss it there.\" \u003c/p>\n\u003cp>\u003ca href=\"http://www.lapalmasf.com/\">La Palma\u003c/a> on 24th Street is another culinary find on Zigas list. He says, \"It's the real deal. It's in San Francisco. They're making masa. What more can you want out of a place? Legitimately delicious tortillas, fast service and now they've got seating outside? Done.\" Another store with ethnic treasures of a different vein is \u003ca href=\"http://www.yelp.com/biz/semiramis-imports-san-francisco\">Semirami's Imports\u003c/a> on Mission St. \"The hookah display in the window is what got me there the first time, but it was the olives, the spices and the service that has me coming back. The man knows everything about food, he's kind and the olives are off the hook. Best place in the city for pine nuts too.\" \u003c/p>\n\u003cp>Going to Dennis Leary's \u003ca href=\"http://www.thesentinelsf.com/\">Sentinel\u003c/a> is a family affair for Zigas. \"My grandpa, after 30 years in SF, has decided two things: 1) if people walked like they walked in NY, everything here would be better. 2) \u003ca href=\"http://www.boudinbakery.com/\">Boudin's\u003c/a> has the best lunch deal in town. The only way I can get him to change his mind is if I buy him lunch at Sentinel. Every time he tells Dennis about the deal at Boudin's and every time Dennis smiles. It's awesome. I love what he can do out of such a small space, It's inspirational.\" \u003c/p>\n\u003cp>His favorite 3rd date night spot is Noe Valley's \u003ca href=\"http://www.laciccia.com/\">La Ciccia\u003c/a>. \"It's probably not a first-date spot, maybe more like 3rd. But it's got that right mix of nice, but not overdoing it, you can stay forever, or just share a quick meal. I'm a sharer on a date, so I like to move through all of the courses. Probably the octopus to start, unless there's something else ridiculously delicious looking on the menu, and moving on from there. I'm a notorious over-orderer, but I always seem to make it through. I let them (Lorena or the servers, not my date) pick the wine for me, and they always do an awesome job of it. And I can walk home. That's important on a good date. :)\" For a first date spot, Zigas likes to try out \u003ca href=\"http://www.yelp.com/biz/katana-ya-san-francisco\">Katana-Ya Ramen\u003c/a>, because, \"You have to love the Ramen.\" \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://www.mitchellsicecream.com/\">Mitchell's\u003c/a> is where Zigas goes for an ice cream fix. He says, \"I only feel guilty because of how much/ how often I go there. And even then it's more of a gym-related guilt than my normal Jewish-mother induced guilt. I just can't believe what an awesome mix of San Francisco that place is. Taking a number and standing outside on a cold foggy night goes against everything East Coast in me, but I do it at least once a week. I'm into the Chocolate Caramel Crackle. If you can put it in a waffle cone and chocolate dip it, well, do. Otherwise, have the ice cream sandwich.\" A runner-up guilty pleasure for Zigas is the bacon-wrapped hot dogs, found throughout the Mission. \"But only do I feel guilty when I order two at once.\" He also loves \u003ca href=\"http://www.henryshunanrestaurant.com/\">Henry's Hunan\u003c/a> on Church Street because, \"It's always good.\" \u003c/p>\n\n",
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"excerpt": "Caleb Zigas is the Acting Executive Director of La Cocina and lives nearby on a block that he says \"used to be called the Mission. Now it's Noe Valley.\" He organizes the programming for the business incubator, and is often called upon for media interviews. Among Zigas' favorite foods are chicken soup, steamed pork buns, molletes (a bread roll popular in both Mexico and the Andalusia region of Spain) and nearly anything with miso. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/caleb500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/caleb500.jpg\" alt=\"Caleb Zigas\" title=\"Caleb Zigas\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-17292\">\u003c/a>\u003cbr>\n\u003cem>Photo credit: Barry Zigas\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.lacocinasf.org/about-la-cocina/staff/\">Caleb Zigas\u003c/a> is the Acting Executive Director of \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a> and lives nearby on a block that he says \"used to be called the Mission. Now it's Noe Valley.\" He organizes the programming for the business incubator, and is often called upon for media interviews. Among Zigas' favorite foods are chicken soup, steamed pork buns, \u003ca href=\"http://en.wikipedia.org/wiki/Mollete\">molletes\u003c/a> (a bread roll popular in both Mexico and the Andalusia region of Spain) and nearly anything with miso. Zigas has been working in the food industry since a starter job at his all time favorite spot, Ruppert's Restaurant in his native town of Washington DC. He is fully fluent in Spanish, which was strengthened by a brief \"nightmare\" vegan macrobiotic cooking job in Costa Rica. Other culinary stints have included weekend work as a butcher, as well as waiting tables and managing the front of the house. Zigas answered questions about his favorite eating spots from Bay Area Bites via email and phone interview. \u003c/p>\n\u003cp>The thirty-year old Zigas likes \u003ca href=\"http://www.zunicafe.com/\">Zuni\u003c/a>, but \"only after 9 PM. I like to go with a good friend, or a couple, and start with a half-bottle of white wine and some oysters. Next, go with a full bottle of red and either a burger or the chicken. It's quintessential San Francisco. Right in the middle of the city, big glass windows looking on sincere urban space, a beautiful open kitchen, and a couple of real steals on the \u003ca href=\"http://www.zunicafe.com/wine.html\">wine list\u003c/a>. And the food's always just what it's supposed to be.\" \u003c/p>\n\u003cp>Also on the list is \u003ca href=\"http://www.yelp.com/biz/yuet-lee-san-francisco\">Yuet Lee\u003c/a>: \"It's in different hands now, but they're still holding it down. I've been going there since I moved here and worked for \u003ca href=\"http://www.isarestaurant.com/\">Isa Restaurant\u003c/a> and Luke (Sung) would take us there for staff meals. It's open late, and the food is always great. And the North Beach scene adds some sincere color. I don't miss the salt and pepper shrimp (eat the heads) and the calamari is some of the best in town. Otherwise, I always let the staff order, they know it much better than I do.\" \u003c/p>\n\u003cp>For Mexican/Salvadoran dishes, Zigas heads to \u003ca href=\"http://www.yelp.com/biz/el-zocalo-san-francisco\">El Zocalo\u003c/a>, on Mission Street. \"It's 2 blocks from my house, which helps, but they're an institution. Burn-your-mouth fresh pupusas for those kind of nights, bowls of caldo de pollo or res for when it's cold and foggy. And cold beer too. I like the post-Rocapulco crowd and the old-school service. I always get the plantains too, just because it's awesome that Salvadoran plantains come with cream and beans too.\" As a back-up, or alternative, \u003ca href=\"http://www.yelp.com/biz/el-gran-taco-loco-san-francisco\">El Gran Taco Loco\u003c/a> up the street \"is probably my favorite taqueria; open until 2, brightly lit with some real Mexican dishes hidden in the menu and great carnitas.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For shopping options, Zigas confesses that: \"I'm going to cheat, but do it honestly to start.” (Several La Cocina vendors sell products there.) He likes to go to \u003ca href=\"http://sfgsa.org/index.aspx?page=1058\">Alemany Market\u003c/a>, because \"it's the most sincere Farmers' Market I've ever been to. A great mix of organic and non-organic, of all kinds of farmers and then people making a living selling food. I love the Italian farmers in the back where you can get cardoon when it's in season, the oysters and Dungeness crab vendors and the produce is just so varied. It feels like what we all talk about farmers’ markets feeling like; a community space, a real space, and a space where people make a living. The folks selling the Afghani dips are the best salespeople in the city. Though it's probably worth revealing that the following are all La Cocina program participants, it's also easy to say that we pushed to get into Alemany because we believe in it, and not the other way around. \u003ca href=\"http://www.lacocinasf.org/el-huarache-loco/\">El Huarache Loco\u003c/a> does some of the best Mexican in town, and she's always got handmade mole. \u003ca href=\"http://www.saborsur.com/about-us.html\">Sabores del Sur's\u003c/a> alfajores are ridiculous with coffee to start and if you can make \u003ca href=\"http://www.lacocinasf.org/estrellitas-snacks/\">Estrellita's Snacks\u003c/a> smile, you can probably consider it an awesome day. I like Good Foods Barbecue too, so don't miss it there.\" \u003c/p>\n\u003cp>\u003ca href=\"http://www.lapalmasf.com/\">La Palma\u003c/a> on 24th Street is another culinary find on Zigas list. He says, \"It's the real deal. It's in San Francisco. They're making masa. What more can you want out of a place? Legitimately delicious tortillas, fast service and now they've got seating outside? Done.\" Another store with ethnic treasures of a different vein is \u003ca href=\"http://www.yelp.com/biz/semiramis-imports-san-francisco\">Semirami's Imports\u003c/a> on Mission St. \"The hookah display in the window is what got me there the first time, but it was the olives, the spices and the service that has me coming back. The man knows everything about food, he's kind and the olives are off the hook. Best place in the city for pine nuts too.\" \u003c/p>\n\u003cp>Going to Dennis Leary's \u003ca href=\"http://www.thesentinelsf.com/\">Sentinel\u003c/a> is a family affair for Zigas. \"My grandpa, after 30 years in SF, has decided two things: 1) if people walked like they walked in NY, everything here would be better. 2) \u003ca href=\"http://www.boudinbakery.com/\">Boudin's\u003c/a> has the best lunch deal in town. The only way I can get him to change his mind is if I buy him lunch at Sentinel. Every time he tells Dennis about the deal at Boudin's and every time Dennis smiles. It's awesome. I love what he can do out of such a small space, It's inspirational.\" \u003c/p>\n\u003cp>His favorite 3rd date night spot is Noe Valley's \u003ca href=\"http://www.laciccia.com/\">La Ciccia\u003c/a>. \"It's probably not a first-date spot, maybe more like 3rd. But it's got that right mix of nice, but not overdoing it, you can stay forever, or just share a quick meal. I'm a sharer on a date, so I like to move through all of the courses. Probably the octopus to start, unless there's something else ridiculously delicious looking on the menu, and moving on from there. I'm a notorious over-orderer, but I always seem to make it through. I let them (Lorena or the servers, not my date) pick the wine for me, and they always do an awesome job of it. And I can walk home. That's important on a good date. :)\" For a first date spot, Zigas likes to try out \u003ca href=\"http://www.yelp.com/biz/katana-ya-san-francisco\">Katana-Ya Ramen\u003c/a>, because, \"You have to love the Ramen.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.mitchellsicecream.com/\">Mitchell's\u003c/a> is where Zigas goes for an ice cream fix. He says, \"I only feel guilty because of how much/ how often I go there. And even then it's more of a gym-related guilt than my normal Jewish-mother induced guilt. I just can't believe what an awesome mix of San Francisco that place is. Taking a number and standing outside on a cold foggy night goes against everything East Coast in me, but I do it at least once a week. I'm into the Chocolate Caramel Crackle. If you can put it in a waffle cone and chocolate dip it, well, do. Otherwise, have the ice cream sandwich.\" A runner-up guilty pleasure for Zigas is the bacon-wrapped hot dogs, found throughout the Mission. \"But only do I feel guilty when I order two at once.\" He also loves \u003ca href=\"http://www.henryshunanrestaurant.com/\">Henry's Hunan\u003c/a> on Church Street because, \"It's always good.\" \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Greek Food Festival ",
"title": "Greek Food Festival ",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/baklava.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/baklava.jpg\" alt=\"baklava\" title=\"baklava\" width=\"500\" height=\"338\" class=\"alignnone size-full wp-image-17141\">\u003c/a>\u003c/p>\n\u003cp>If the kleig lights circling out front didn't show you the way to the \u003ca href=\"http://www.stdemetrios.ca.goarch.org/festival.asp\">Contra Costa Festival of Greek Food & Wine\u003c/a> at St. Demetrios Greek Orthodox Church in Concord, the smell of spit-roasting lamb surely would. \u003c/p>\n\u003cp>Autumn, it seems, is the time for the Bay Area's moussaka-loving, retsina-toasting, fisherman-cap-wearing lovers of all things Greek to wander from booth to booth in church parking lots, dusting their shirtfronts with buttery shards of phyllo, munching souvlaki and sampling olive oils. \u003c/p>\n\u003cp>And while most street fairs start breaking down and sweeping up at 5 or 6 pm, the Greeks keep partying through dinnertime and beyond. At 9:30 last night in Concord, you could still get a paper plate of baklava or syrup-drenched loukoumas, a glass of red wine, a lamb sandwich or some garlicky Greek potatoes. The band was still playing, and a loose circle of dancers, hands joined, were revolving around the floor. Someone was doing a brisk business in glow-stick light sabers, seen waving from the hand of every child under 10. \u003c/p>\n\u003cp>There were tchotchkes for sale, carved wooden items, bits of painted pottery, t-shirts, the ubiquitous Zorba-style black fisherman's caps, but, judging by the vast sea of white plastic tables set up under the tent, food (and wine) was the point here. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A whole lamb was roasting on a spit next to one booth, ready to be turned into plates of lamb, lamb sandwiches, lamb dinners with rice and salad. There were booths for fried calamari, for gyros, for souvlaki on a stick. Several bars offered a selection of Greek wines, along with a few local wines made by Greeks. Made from the Assyritko grape, the Hatziyiannis white wine from Santorini was beautifully golden, with notes of honeysuckle and peaches. \u003c/p>\n\u003cp>The place to get the real deal, though, was inside, where the ladies of Philoptochos, the church's good-works organization, were earning their place in heaven by dishing out generous platefuls of roast lamb, moussaka, pastitsio (baked macaroni), baked chicken, stuffed eggplant, stuffed peppers, dolmas (stuffed grape leaves), green beans with tomato, and more. For under twenty bucks, we got a cup of feta cubes, a cup of kalamata olives, a hefty square of moussaka, cinnamon-scented ground beef layered with eggplant and potatoes under a thick layer of creamy bechamel sauce, some sesame bread, and an enormous lamb shank braised with tomato. \u003c/p>\n\u003cp>We cleaned up the moussaka, feta, and olives in no time; the lamb shank we picked at, then realized that what it really needed was to go home with us, destined to be the centerpiece of a thrown-together rainy-day soup. The next day, into the pot it went, with sauteed onions, celery, carrots, and garlic, some tomatoes from the garden, sage and thyme, some soaked and parboiled white beans, a few chunks of potato, a glug of wine and just enough water to cover. A long, slow simmer, and last night's dinner becomes tonight's, and probably tomorrow's, too. \u003c/p>\n\u003cp>As we paid for our plate, I asked the woman making change if all the food was made here. Oh yes, she told me, they've been working for months, chopping, cooking, and freezing. It's the church's 32nd annual festival, and by now they've got it down. \"I call us the YaYa Sisterhood, you know, because \"yaya\" means grandmother in Greek,\" she said. \u003c/p>\n\u003cp>Over at the pastry stall, we hear the same thing: all volunteers, working for months. I ask the woman handing us our baklava and kataifi if she was one of the bakers. \"No, I'm a runner!\" she laughed. \"The bakers are these 85-year-old women. I call them 'the machines'--their hands move boom-boom-boom, so fast! Me, I run for them--I run to get the butter, I run to put the trays in the oven, I run to take them out. It's exhausting, but it's easier.\" She's working on her own baklava, though. First try, the nuts--too big. Second try--too small. So she's getting up her courage for round three, sure to be the charm. \u003c/p>\n\u003cp>Now, I don't know if my own baklava would pass the yaya test, but I can tell that there's nothing like freshly made baklava, made with lots of nuts, honey, and butter, the pastry crackling and shiny with syrup infused with cinnamon or orange. \u003c/p>\n\u003cp>The best way to get the consistency of the nuts right is to chop them by hand, handful by handful, on a heavy cutting board with a big knife. You want them rough and nubbly, and even one pulse too many in the food processor will turn them to powder. If you don't already have a pastry brush, get one before you start. There's a lot of buttering that needs to happen, and while you could use your fingertips or the back of a spoon in a pinch, a pastry brush is neater and does a much more consistent job. \u003c/p>\n\u003cp>\u003cstrong>Baklava\u003c/strong>\u003c/p>\n\u003cp>The trick to getting the perfect balance of sticky and crisp (rather than stolid and soggy) is to have the syrup and pastry at opposite temperatures when they meet. Either pour hot syrup over cold pastry, or pour cold syrup over hot pastry. Let the syrup soak into the pastry for a few hours before serving. The baklava is best on the day it's made, but it will keep for a few days, if you can possibly resist it for that long.\u003c/p>\n\u003cp>You can find frozen phyllo dough in the freezer aisle of most supermarkets, usually next to the puff pastry and frozen cakes. Let it defrost a little before you use it. Unroll the sheets carefully, and always keep a clean, barely damp dishtowel draped over the sheets while you're using them, to keep them from drying out and becoming crackly and hard to use. \u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\nFor pastry:\u003cbr>\n2 1/2 cups walnuts, almonds, and/or pistachios, or a combination, finely chopped\u003cbr>\n2 tablespoons sugar\u003cbr>\n2 tablespoons honey\u003cbr>\npinch salt\u003cbr>\n\u003cem>One\u003c/em> of the following flavorings: 1 tsp grated orange or lemon peel and 1/2 teaspoon ground cardamom; 1 teaspoon cinnamon and a pinch of ground cloves; 1 teaspoon rosewater; 1 teaspoon orange-flower water\u003c/p>\n\u003cp>1/2 lb phyllo dough (half a standard package)\u003cbr>\n1/2 cup butter, melted\u003c/p>\n\u003cp>Syrup:\u003cbr>\n1/3 cup sugar\u003cbr>\n1/2 cup honey\u003cbr>\n2 tsp lemon juice\u003cbr>\n1/3 cup water\u003cbr>\n\u003cem>One\u003c/em> of the following flavorings: 1 tablespoon grated orange rind; 1 cinnamon stick; 1 tablespoon rosewater or orange-flower water\u003cbr>\n\u003cstrong>\u003cbr>\nPreparation:\u003c/strong>\u003cbr>\n1. Preheat oven to 325F. Lightly grease an 8-by-8-inch baking pan. \u003c/p>\n\u003cp>2. In a small bowl, mix nuts, honey, sugar, salt, and your choice of flavoring. \u003c/p>\n\u003cp>3. Unfold phyllo dough and trim into 8-by-8-inch squares. Spread a sheet over the bottom of the baking pan. Using a pastry brush, lightly brush sheet with melted butter. Repeat with 5 more sheets, lightly buttering each sheet before adding the next. \u003c/p>\n\u003cp>4. Spread half of the nut mixture over the top phyllo sheet in the pan. Top with another four sheets, lightly buttering each sheet before adding the next. Rewarm melted butter slightly if it gets too thick. \u003c/p>\n\u003cp>5. Spread remaining nut mixture over the top phyllo sheet. Top with another 6 sheets, lightly buttering each sheet before adding the next. Lightly butter the top sheet. \u003c/p>\n\u003cp>6. Using a sharp knife, make four equal vertical cuts (about 1 1/2 inches apart) through the top layer of pastry. Then, make eight equally-spaced diagonal cuts (about 1 inch apart) across these strips to form 18 diamond shapes. There will be a few triangular pieces left over along the edges --perfect for the cook to snack on before serving!\u003c/p>\n\u003cp>7. Bake for 30 to 35 minutes, until pastry is crisp and pale golden. \u003c/p>\n\u003cp>8. While pastry is baking, make the syrup. In a small, heavy-bottomed pan, bring sugar, honey, water, and lemon juice to a boil. Keep a close eye on it, as it will tend to froth and foam up. Add orange rind or cinnamon stick if using. Over low heat, simmer for 5 minutes until syrup has thickened slightly. Remove from heat. If using rosewater or orange-flower water, add now. Pour into a pitcher and let cool.\u003c/p>\n\u003cp>9. When pastry is baked, pour cooled syrup over hot pastry. Alternately, let pastry cool to room temperature. Reheat syrup to almost boiling, then pour hot syrup over cooled pasty. You may not need all the syrup; you want the pastry to be glossy and sticky but not drowned. \u003c/p>\n\u003cp>10. Following the previously made cuts, cut the pastry all the way through into diamonds. Let syrup soak in for at least 3 hours before serving. \u003c/p>\n\u003cp>\u003cem>The \u003ca href=\"http://www.stdemetrios.ca.goarch.org/festival.asp\">Contra Costa Festival of Greek Food & Wine\u003c/a> continues through Sunday at the St. Demetrios Greek Orthodox Church, 1955 Kirker Pass Road, Concord, across from the Concord Pavilion. Sat., 9/18, Noon-11pm; Sun., 9/19, noon-8pm. Admission $5 adults, $3 seniors (55+), children under 12 free. \u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>In San Francisco, the Annunciation Cathedral at 245 Valencia St will be hosting its annual \u003ca href=\"http://www.annunciation.org/about/festival-2010/print-admission-ticket-festival-2010/\">A Taste of Greece\u003c/a> festival Sept. 24-26th. Fri., 9/24, 11am-10pm; Sat., 9/25, 11am-10pm; 12pm-9pm. \u003c/p>\n\n",
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"excerpt": "If the kleig lights circling out front didn't show you the way to the \u003cem>Contra Costa Festival of Greek Food & Wine\u003c/em> at St. Demetrios Greek Orthodox Church in Concord, the smell of spit-roasting lamb surely would. Baklava recipe included.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/baklava.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/baklava.jpg\" alt=\"baklava\" title=\"baklava\" width=\"500\" height=\"338\" class=\"alignnone size-full wp-image-17141\">\u003c/a>\u003c/p>\n\u003cp>If the kleig lights circling out front didn't show you the way to the \u003ca href=\"http://www.stdemetrios.ca.goarch.org/festival.asp\">Contra Costa Festival of Greek Food & Wine\u003c/a> at St. Demetrios Greek Orthodox Church in Concord, the smell of spit-roasting lamb surely would. \u003c/p>\n\u003cp>Autumn, it seems, is the time for the Bay Area's moussaka-loving, retsina-toasting, fisherman-cap-wearing lovers of all things Greek to wander from booth to booth in church parking lots, dusting their shirtfronts with buttery shards of phyllo, munching souvlaki and sampling olive oils. \u003c/p>\n\u003cp>And while most street fairs start breaking down and sweeping up at 5 or 6 pm, the Greeks keep partying through dinnertime and beyond. At 9:30 last night in Concord, you could still get a paper plate of baklava or syrup-drenched loukoumas, a glass of red wine, a lamb sandwich or some garlicky Greek potatoes. The band was still playing, and a loose circle of dancers, hands joined, were revolving around the floor. Someone was doing a brisk business in glow-stick light sabers, seen waving from the hand of every child under 10. \u003c/p>\n\u003cp>There were tchotchkes for sale, carved wooden items, bits of painted pottery, t-shirts, the ubiquitous Zorba-style black fisherman's caps, but, judging by the vast sea of white plastic tables set up under the tent, food (and wine) was the point here. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A whole lamb was roasting on a spit next to one booth, ready to be turned into plates of lamb, lamb sandwiches, lamb dinners with rice and salad. There were booths for fried calamari, for gyros, for souvlaki on a stick. Several bars offered a selection of Greek wines, along with a few local wines made by Greeks. Made from the Assyritko grape, the Hatziyiannis white wine from Santorini was beautifully golden, with notes of honeysuckle and peaches. \u003c/p>\n\u003cp>The place to get the real deal, though, was inside, where the ladies of Philoptochos, the church's good-works organization, were earning their place in heaven by dishing out generous platefuls of roast lamb, moussaka, pastitsio (baked macaroni), baked chicken, stuffed eggplant, stuffed peppers, dolmas (stuffed grape leaves), green beans with tomato, and more. For under twenty bucks, we got a cup of feta cubes, a cup of kalamata olives, a hefty square of moussaka, cinnamon-scented ground beef layered with eggplant and potatoes under a thick layer of creamy bechamel sauce, some sesame bread, and an enormous lamb shank braised with tomato. \u003c/p>\n\u003cp>We cleaned up the moussaka, feta, and olives in no time; the lamb shank we picked at, then realized that what it really needed was to go home with us, destined to be the centerpiece of a thrown-together rainy-day soup. The next day, into the pot it went, with sauteed onions, celery, carrots, and garlic, some tomatoes from the garden, sage and thyme, some soaked and parboiled white beans, a few chunks of potato, a glug of wine and just enough water to cover. A long, slow simmer, and last night's dinner becomes tonight's, and probably tomorrow's, too. \u003c/p>\n\u003cp>As we paid for our plate, I asked the woman making change if all the food was made here. Oh yes, she told me, they've been working for months, chopping, cooking, and freezing. It's the church's 32nd annual festival, and by now they've got it down. \"I call us the YaYa Sisterhood, you know, because \"yaya\" means grandmother in Greek,\" she said. \u003c/p>\n\u003cp>Over at the pastry stall, we hear the same thing: all volunteers, working for months. I ask the woman handing us our baklava and kataifi if she was one of the bakers. \"No, I'm a runner!\" she laughed. \"The bakers are these 85-year-old women. I call them 'the machines'--their hands move boom-boom-boom, so fast! Me, I run for them--I run to get the butter, I run to put the trays in the oven, I run to take them out. It's exhausting, but it's easier.\" She's working on her own baklava, though. First try, the nuts--too big. Second try--too small. So she's getting up her courage for round three, sure to be the charm. \u003c/p>\n\u003cp>Now, I don't know if my own baklava would pass the yaya test, but I can tell that there's nothing like freshly made baklava, made with lots of nuts, honey, and butter, the pastry crackling and shiny with syrup infused with cinnamon or orange. \u003c/p>\n\u003cp>The best way to get the consistency of the nuts right is to chop them by hand, handful by handful, on a heavy cutting board with a big knife. You want them rough and nubbly, and even one pulse too many in the food processor will turn them to powder. If you don't already have a pastry brush, get one before you start. There's a lot of buttering that needs to happen, and while you could use your fingertips or the back of a spoon in a pinch, a pastry brush is neater and does a much more consistent job. \u003c/p>\n\u003cp>\u003cstrong>Baklava\u003c/strong>\u003c/p>\n\u003cp>The trick to getting the perfect balance of sticky and crisp (rather than stolid and soggy) is to have the syrup and pastry at opposite temperatures when they meet. Either pour hot syrup over cold pastry, or pour cold syrup over hot pastry. Let the syrup soak into the pastry for a few hours before serving. The baklava is best on the day it's made, but it will keep for a few days, if you can possibly resist it for that long.\u003c/p>\n\u003cp>You can find frozen phyllo dough in the freezer aisle of most supermarkets, usually next to the puff pastry and frozen cakes. Let it defrost a little before you use it. Unroll the sheets carefully, and always keep a clean, barely damp dishtowel draped over the sheets while you're using them, to keep them from drying out and becoming crackly and hard to use. \u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\nFor pastry:\u003cbr>\n2 1/2 cups walnuts, almonds, and/or pistachios, or a combination, finely chopped\u003cbr>\n2 tablespoons sugar\u003cbr>\n2 tablespoons honey\u003cbr>\npinch salt\u003cbr>\n\u003cem>One\u003c/em> of the following flavorings: 1 tsp grated orange or lemon peel and 1/2 teaspoon ground cardamom; 1 teaspoon cinnamon and a pinch of ground cloves; 1 teaspoon rosewater; 1 teaspoon orange-flower water\u003c/p>\n\u003cp>1/2 lb phyllo dough (half a standard package)\u003cbr>\n1/2 cup butter, melted\u003c/p>\n\u003cp>Syrup:\u003cbr>\n1/3 cup sugar\u003cbr>\n1/2 cup honey\u003cbr>\n2 tsp lemon juice\u003cbr>\n1/3 cup water\u003cbr>\n\u003cem>One\u003c/em> of the following flavorings: 1 tablespoon grated orange rind; 1 cinnamon stick; 1 tablespoon rosewater or orange-flower water\u003cbr>\n\u003cstrong>\u003cbr>\nPreparation:\u003c/strong>\u003cbr>\n1. Preheat oven to 325F. Lightly grease an 8-by-8-inch baking pan. \u003c/p>\n\u003cp>2. In a small bowl, mix nuts, honey, sugar, salt, and your choice of flavoring. \u003c/p>\n\u003cp>3. Unfold phyllo dough and trim into 8-by-8-inch squares. Spread a sheet over the bottom of the baking pan. Using a pastry brush, lightly brush sheet with melted butter. Repeat with 5 more sheets, lightly buttering each sheet before adding the next. \u003c/p>\n\u003cp>4. Spread half of the nut mixture over the top phyllo sheet in the pan. Top with another four sheets, lightly buttering each sheet before adding the next. Rewarm melted butter slightly if it gets too thick. \u003c/p>\n\u003cp>5. Spread remaining nut mixture over the top phyllo sheet. Top with another 6 sheets, lightly buttering each sheet before adding the next. Lightly butter the top sheet. \u003c/p>\n\u003cp>6. Using a sharp knife, make four equal vertical cuts (about 1 1/2 inches apart) through the top layer of pastry. Then, make eight equally-spaced diagonal cuts (about 1 inch apart) across these strips to form 18 diamond shapes. There will be a few triangular pieces left over along the edges --perfect for the cook to snack on before serving!\u003c/p>\n\u003cp>7. Bake for 30 to 35 minutes, until pastry is crisp and pale golden. \u003c/p>\n\u003cp>8. While pastry is baking, make the syrup. In a small, heavy-bottomed pan, bring sugar, honey, water, and lemon juice to a boil. Keep a close eye on it, as it will tend to froth and foam up. Add orange rind or cinnamon stick if using. Over low heat, simmer for 5 minutes until syrup has thickened slightly. Remove from heat. If using rosewater or orange-flower water, add now. Pour into a pitcher and let cool.\u003c/p>\n\u003cp>9. When pastry is baked, pour cooled syrup over hot pastry. Alternately, let pastry cool to room temperature. Reheat syrup to almost boiling, then pour hot syrup over cooled pasty. You may not need all the syrup; you want the pastry to be glossy and sticky but not drowned. \u003c/p>\n\u003cp>10. Following the previously made cuts, cut the pastry all the way through into diamonds. Let syrup soak in for at least 3 hours before serving. \u003c/p>\n\u003cp>\u003cem>The \u003ca href=\"http://www.stdemetrios.ca.goarch.org/festival.asp\">Contra Costa Festival of Greek Food & Wine\u003c/a> continues through Sunday at the St. Demetrios Greek Orthodox Church, 1955 Kirker Pass Road, Concord, across from the Concord Pavilion. Sat., 9/18, Noon-11pm; Sun., 9/19, noon-8pm. Admission $5 adults, $3 seniors (55+), children under 12 free. \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 San Francisco, the Annunciation Cathedral at 245 Valencia St will be hosting its annual \u003ca href=\"http://www.annunciation.org/about/festival-2010/print-admission-ticket-festival-2010/\">A Taste of Greece\u003c/a> festival Sept. 24-26th. Fri., 9/24, 11am-10pm; Sat., 9/25, 11am-10pm; 12pm-9pm. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Seattle Food Trucks",
"title": "Seattle Food Trucks",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Like any conference or convention, there were highs and lows at the International Food Bloggers Conference (\u003ca href=\"http://www.foodista.com/ifbc2010/\">IFBC\u003c/a>). For me, one of the highs was getting to sample food from Seattle's best food trucks--they parked outside of the conference location one day and we had free reign to sample, chat with the vendors and chefs, and learn more about mobile food in Seattle. From ice cream to crepes, tacos to schwarma--here were my favorites:\u003c/p>\n\u003cp>\u003cstrong>Anita's Crepes\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/crepes.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/crepes.jpg\" alt=\"\" title=\"Anita's Crepes\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-16714\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.anitascrepes.com/\">Anita's Crepes\u003c/a> actually has a brick and mortar location in Ballard, but they were at IFBC representing their Lemon Sugar Crepe. Working quickly and quietly, they churned out crepe after crepe to hungry conference participants. For me, this was a welcome change from some of the heavier fare and the beer we'd all been guzzling. The crepe was incredibly light and had a subtle crust of lemon sugar, served with a dollop of fresh whipped cream and a lemon slice. Perfection.\u003cbr>\n\u003cbr>\n\u003cstrong>Molly Moons\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/Molly-Moons.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/Molly-Moons.jpg\" alt=\"Molly Moons Ice Cream\" title=\"Molly Moons Ice Cream\" width=\"500\" height=\"308\" class=\"alignnone size-full wp-image-16715\">\u003c/a>\u003cbr>\nI've been to \u003ca href=\"http://mollymoonicecream.com/\">Molly Moons\u003c/a> a few times before while visiting my sister in Seattle. They have a \u003ca href=\"http://mollymoonicecream.com/truck/twitter\">truck\u003c/a>, but they also have a few free-standing\u003ca href=\"http://mollymoonicecream.com/ice-cream-shops\"> locations \u003c/a>in Capital Hill and Wallingford. If you're a Salted Caramel fan, this is the place for you. I've never tasted a richer, more intensely caramel flavor then what they're doing at Molly Moons. From a girl who can eat her weight in ice cream, I generally have to stop after a few bites. At the conference, I also had the chance to try the special Olive Oil flavor and the Scout Mint (as in, Girl Scout Mint Cookie). The Scout Mint was pleasant enough, but the Olive Oil ice cream was very special--the sort of thing you try with friends and do a lot of nodding but no one's quite sure how to talk about it. It was an uber-rich vanilla ice cream spiked with the earthy, floral notes of a very fine olive oil. I hope they decide to carry this one over at the shop. If so, it'll be my first stop-off next time I'm in town. \u003c/p>\n\u003cp>\u003cstrong>Dante's Inferno Dogs\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/dantes-inferno-dogs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/dantes-inferno-dogs.jpg\" alt=\"dante's inferno dogs\" title=\"dante's inferno dogs\" width=\"500\" height=\"308\" class=\"alignnone size-full wp-image-16716\">\u003c/a>\u003cbr>\nUp until IFBC, I had never tried a hot dog with cream cheese before. And I have to say, I'll never look at hot dogs the same. While I was too stuffed to have an entire \u003ca href=\"http://dantesinfernodogs.com/\">Dante's Inferno Dog\u003c/a>, I had many bites from friends and we all compared notes. Dante's story is a great one--after moving to the Pacific Northwest in 1995 and suffering a few failed business ventures, he decided on dogs. The rest is history. He's infamous with the late night bar crowd, but is also well-loved around town for his classic (and not-so-classic) dogs and quiet, friendly demeanor. If I lived in Seattle, I'd hunt him down frequently. And in the meantime, I'm going to start using cream cheese much more liberally when it comes to dogs and sausages. Who knew?\u003c/p>\n\u003cp>\u003cstrong>El Camion\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/El-Camion.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/El-Camion.jpg\" alt=\"El Camion\" title=\"El Camion\" width=\"500\" height=\"296\" class=\"alignnone size-full wp-image-16717\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.elcamionseattle.com/El_Camion/Home.html\">El Camion\u003c/a> has three locations in Seattle and folks like Tom Douglas and publications including the Seattle Weekly and The Seattle Times have raved about the tacos. I had the chance to try the chicken mole taco -- I'm a huge fan of mole, especially when it's done right. And El Camion nailed it. The mole was warmly spiced with hints of cinnamon and pepper. Fabulous spicy salsas, too. And an extremely friendly, exuberant staff. Folks were talking about these tacos well into the afternoon.\u003c/p>\n\u003cp>\u003cstrong>Hallava Falafel\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/HallAva-Falafel.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/HallAva-Falafel.jpg\" alt=\"Hall Ava Falafel\" title=\"Hall Ava Falafel\" width=\"500\" height=\"251\" class=\"alignnone size-full wp-image-16718\">\u003c/a>\u003cbr>\nThe schwarma that I had at \u003ca href=\"http://hallavafalafel.com/\">Hallava Falafel\u003c/a> may just possibly have been the best schwarma I've ever tasted. I've previously reserved that honor for this dumpy spot off of University Ave. in Denver that I loved as a college student, but Hallava has pushed them to second place. The folks behind the truck decided to open in 2006 in the Georgetown neighborhood after realizing how difficult it was to get a quality lunch for under $10. The schwarma itself was flavorful and spicy--slow roasted lamb and beef accompanied by Russian red relish, spinach and cabbage mix, tzatziki a wild Armenian pickle, and their \"super secret spice mix\". They make all of their sauces, salads, and falafel from scratch and keep their menu relatively simple to keep costs down and keep customers coming back. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Skillet\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/skillet.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/skillet.jpg\" alt=\"skillet\" title=\"skillet\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-16719\">\u003c/a>\u003cbr>\nIf you tied me down and asked me to name my favorite food truck that day, \u003ca href=\"http://skilletstreetfood.com/\">Skillet\u003c/a> is it. The mini burger of grass-fed beef, arugula, \u003ca href=\"http://skilletstreetfood.com/baconjam.htm\">bacon jam\u003c/a>, and cambozola cheese on a little soft bun kind of blew my mind. Apparently they do poutine as well, and there's nothing like a good poutine to start the day off right. If you're local (or just visiting), check their rotating menu and \u003ca href=\"http://skilletstreetfood.com/calendar.htm\">calendar\u003c/a> for specials. On his website, owner and executive chef, Joshua Henderson, notes: \"we hope to create a business that sustains itself through impeccably executed food, simply done, and regionally relevant.\" From one small burger, I can attest to the fact that they are--without a doubt--achieving their goal. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Like any conference or convention, there were highs and lows at the International Food Bloggers Conference (\u003ca href=\"http://www.foodista.com/ifbc2010/\">IFBC\u003c/a>). For me, one of the highs was getting to sample food from Seattle's best food trucks--they parked outside of the conference location one day and we had free reign to sample, chat with the vendors and chefs, and learn more about mobile food in Seattle. From ice cream to crepes, tacos to schwarma--here were my favorites:\u003c/p>\n\u003cp>\u003cstrong>Anita's Crepes\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/crepes.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/crepes.jpg\" alt=\"\" title=\"Anita's Crepes\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-16714\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.anitascrepes.com/\">Anita's Crepes\u003c/a> actually has a brick and mortar location in Ballard, but they were at IFBC representing their Lemon Sugar Crepe. Working quickly and quietly, they churned out crepe after crepe to hungry conference participants. For me, this was a welcome change from some of the heavier fare and the beer we'd all been guzzling. The crepe was incredibly light and had a subtle crust of lemon sugar, served with a dollop of fresh whipped cream and a lemon slice. Perfection.\u003cbr>\n\u003cbr>\n\u003cstrong>Molly Moons\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/Molly-Moons.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/Molly-Moons.jpg\" alt=\"Molly Moons Ice Cream\" title=\"Molly Moons Ice Cream\" width=\"500\" height=\"308\" class=\"alignnone size-full wp-image-16715\">\u003c/a>\u003cbr>\nI've been to \u003ca href=\"http://mollymoonicecream.com/\">Molly Moons\u003c/a> a few times before while visiting my sister in Seattle. They have a \u003ca href=\"http://mollymoonicecream.com/truck/twitter\">truck\u003c/a>, but they also have a few free-standing\u003ca href=\"http://mollymoonicecream.com/ice-cream-shops\"> locations \u003c/a>in Capital Hill and Wallingford. If you're a Salted Caramel fan, this is the place for you. I've never tasted a richer, more intensely caramel flavor then what they're doing at Molly Moons. From a girl who can eat her weight in ice cream, I generally have to stop after a few bites. At the conference, I also had the chance to try the special Olive Oil flavor and the Scout Mint (as in, Girl Scout Mint Cookie). The Scout Mint was pleasant enough, but the Olive Oil ice cream was very special--the sort of thing you try with friends and do a lot of nodding but no one's quite sure how to talk about it. It was an uber-rich vanilla ice cream spiked with the earthy, floral notes of a very fine olive oil. I hope they decide to carry this one over at the shop. If so, it'll be my first stop-off next time I'm in town. \u003c/p>\n\u003cp>\u003cstrong>Dante's Inferno Dogs\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/dantes-inferno-dogs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/dantes-inferno-dogs.jpg\" alt=\"dante's inferno dogs\" title=\"dante's inferno dogs\" width=\"500\" height=\"308\" class=\"alignnone size-full wp-image-16716\">\u003c/a>\u003cbr>\nUp until IFBC, I had never tried a hot dog with cream cheese before. And I have to say, I'll never look at hot dogs the same. While I was too stuffed to have an entire \u003ca href=\"http://dantesinfernodogs.com/\">Dante's Inferno Dog\u003c/a>, I had many bites from friends and we all compared notes. Dante's story is a great one--after moving to the Pacific Northwest in 1995 and suffering a few failed business ventures, he decided on dogs. The rest is history. He's infamous with the late night bar crowd, but is also well-loved around town for his classic (and not-so-classic) dogs and quiet, friendly demeanor. If I lived in Seattle, I'd hunt him down frequently. And in the meantime, I'm going to start using cream cheese much more liberally when it comes to dogs and sausages. Who knew?\u003c/p>\n\u003cp>\u003cstrong>El Camion\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/El-Camion.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/El-Camion.jpg\" alt=\"El Camion\" title=\"El Camion\" width=\"500\" height=\"296\" class=\"alignnone size-full wp-image-16717\">\u003c/a>\u003cbr>\n\u003ca href=\"http://www.elcamionseattle.com/El_Camion/Home.html\">El Camion\u003c/a> has three locations in Seattle and folks like Tom Douglas and publications including the Seattle Weekly and The Seattle Times have raved about the tacos. I had the chance to try the chicken mole taco -- I'm a huge fan of mole, especially when it's done right. And El Camion nailed it. The mole was warmly spiced with hints of cinnamon and pepper. Fabulous spicy salsas, too. And an extremely friendly, exuberant staff. Folks were talking about these tacos well into the afternoon.\u003c/p>\n\u003cp>\u003cstrong>Hallava Falafel\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/HallAva-Falafel.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/HallAva-Falafel.jpg\" alt=\"Hall Ava Falafel\" title=\"Hall Ava Falafel\" width=\"500\" height=\"251\" class=\"alignnone size-full wp-image-16718\">\u003c/a>\u003cbr>\nThe schwarma that I had at \u003ca href=\"http://hallavafalafel.com/\">Hallava Falafel\u003c/a> may just possibly have been the best schwarma I've ever tasted. I've previously reserved that honor for this dumpy spot off of University Ave. in Denver that I loved as a college student, but Hallava has pushed them to second place. The folks behind the truck decided to open in 2006 in the Georgetown neighborhood after realizing how difficult it was to get a quality lunch for under $10. The schwarma itself was flavorful and spicy--slow roasted lamb and beef accompanied by Russian red relish, spinach and cabbage mix, tzatziki a wild Armenian pickle, and their \"super secret spice mix\". They make all of their sauces, salads, and falafel from scratch and keep their menu relatively simple to keep costs down and keep customers coming back. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Skillet\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/skillet.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/skillet.jpg\" alt=\"skillet\" title=\"skillet\" width=\"500\" height=\"500\" class=\"alignnone size-full wp-image-16719\">\u003c/a>\u003cbr>\nIf you tied me down and asked me to name my favorite food truck that day, \u003ca href=\"http://skilletstreetfood.com/\">Skillet\u003c/a> is it. The mini burger of grass-fed beef, arugula, \u003ca href=\"http://skilletstreetfood.com/baconjam.htm\">bacon jam\u003c/a>, and cambozola cheese on a little soft bun kind of blew my mind. Apparently they do poutine as well, and there's nothing like a good poutine to start the day off right. If you're local (or just visiting), check their rotating menu and \u003ca href=\"http://skilletstreetfood.com/calendar.htm\">calendar\u003c/a> for specials. On his website, owner and executive chef, Joshua Henderson, notes: \"we hope to create a business that sustains itself through impeccably executed food, simply done, and regionally relevant.\" From one small burger, I can attest to the fact that they are--without a doubt--achieving their goal. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Mom's Guide to Eating in Kauai",
"title": "A Mom's Guide to Eating in Kauai",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/farmers-market.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/farmers-market.jpg\" alt=\"farmers market\" title=\"farmers market\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-16671\">\u003c/a>\u003c/p>\n\u003cp>I have a love/hate relationship with eating in Kauai, Maui and Hawaii (the Big Island). I'm leaving Oahu and the smaller islands out of this culinary conundrum as I hear Oahu has a pretty great food scene and I've never been to Molokai, Lanai or the other smaller isles (although I'd love to go). As a mom, I'm always disappointed with the quality of food in family restaurants on the islands. They're full of fried foods and overpriced entrées. I am always left wondering why, in a state full of farms and surrounded by fresh fish, are most of the restaurants so lacking. And then I remember, Hawaiian restaurants are for tourists. \u003c/p>\n\u003cp>First let's talk about the love: I ADORE all the fresh and ripe tropical fruits that are so hard to come by on the mainland. Pineapple sweetened in the field is a completely different fruit than what you find in your local grocery here. And the papayas! Sweet and fragrant, ripened on the tree as they should be, they are the ultimate tropical treat as far as I'm concerned. Oh wait! I forgot about the apple bananas, which are tied with the papayas on my love list. If you've never had one, they’re worth a trip to Hawaii all by themselves. I am also always impressed with how much better the fish tastes in Hawaii. Restaurants and fish markets on the mainland may officially tell you that their catch of the day was just flown in and is fantastically fresh, but when compared to the local fish you find in Hawaii -- fish that really was caught that day -- you can see, smell and taste the difference. The only problem is going someplace that knows how to prepare that fish. Which leads me to my hate list…\u003c/p>\n\u003cp>I DETEST the abundance of mediocre restaurants serving overpriced and poorly cooked food. As Hawaii's main industry is tourism, most restaurants seem to cater to a clientele that will come only once or twice, so they focus on island ambiance and big Mai Tai's instead of quality food. As a mom, these places have no appeal, even if they have great views. First of all, the prices are outrageous. $30 for an overcooked fish entrée slathered in butter is bad enough when you’re paying for just you and maybe your partner, but throw in a couple of children and you start eyeing the kids menu, which is usually just the standard fare of chicken fingers, burgers and pasta with butter. \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/06/04/kicking-the-kids-menu-habit/\">Now normally I try to avoid kid menus\u003c/a>, but the idea of paying $60 for my kids to pick at their meal brings out the devil on my shoulder -- there he sits, smugly convincing me that French fries served with mac and cheese is a perfectly acceptable and nutritious meal for my growing girls. After all, they can get their vitamins from the pineapple slice in their POG (passion fruit, orange juice, and guava juice cocktail), right? Of course there are a few high-quality restaurants serving fresh seasonal foods, but these are far and few between and a dinner for four can often reach $300.\u003c/p>\n\u003cp>So last week, when my family and I were in Kauai, I tried to seek out some food love on the Garden Island, Yelping, Chowhounding and asking around to find some alternate food opportunities that would allow me to feed my kids (and myself) a variety of local and fresh food that didn't break the bank. Following is a list of my top picks. After finding an abundance of $39-an-entrée establishments that served food similar to what you'd get at Fisherman’s Wharf, I am hoping to steer you to some better locations for your own island getaway. Unfortunately, those expensive restaurants with overcooked fish covered in macadamia-nut butter often have the best views, so you may find yourself in one or two of them anyway. I admit we spent an evening in a restaurant that was overpriced and barely passable, but only because my daughters wanted to spend their birthday eating Japanese food and the only other sushi restaurant was in a strip mall 20 minutes away. Plus this place made virgin Mai Tais with umbrellas, which really made my daughters smile from ear to ear. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The following list highlights restaurants, markets and one farm that are focused on serving the best fresh local food the Island of Kauai has to offer. If you know of a place not listed, I'd love to hear about it in the comments section.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/poke-at-the-koloa-fish-market.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/poke-at-the-koloa-fish-market.jpg\" alt=\"poke at the koloa fish market\" title=\"poke at the koloa fish market\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-16672\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Koloa Fish Market\u003cbr>\n5482 Koloa Road, Koloa, HI\u003c/strong>\u003c/p>\n\u003cp>The Koloa Fish Market is everything a fresh fish place should be. With a case full of Ahi, Ono and Mahi Mahi, this is an old school market that only sells locally caught fish. I also love that you can purchase their products a few ways. \u003c/p>\n\u003cp>\u003cstrong>Raw:\u003c/strong> When you buy raw fish to cook at home, you will be asked how thick you want the slices, how many people are eating, and how you plan to cook your fish. The fish mongers (is that still a current-day term?) will cut your fish the way you want it. Be sure to get some sides of teriyaki and wasabi cream sauces to go with your fish as they are fantastic.\u003c/p>\n\u003cp>\u003cstrong>Poke: \u003c/strong>There are a variety of pokes available in the refrigerated case (poke is a Hawaiian dish of cubed raw fish, usually Ahi, that has been flavored with various herbs or spices). I tried the Ahi with Sweet Maui Onion, Korean Poke, and Tako Poke (made with octopus). All were great, but the Korean Poke was my favorite as it was slightly spicy yet still mild and perfectly suited for that fresh tuna taste.\u003cbr>\n\u003cstrong>\u003cbr>\nCooked:\u003c/strong> Each day the market features a couple of cooked fish plates that you can top with their teriyaki, wasabi cream or butter and garlic sauces. You can't go wrong with any of these. The plates are served with cooked rice, macaroni salad (which is pretty good) and a random lettuce salad. And if fish isn't your thing, you can get pork or beef dishes as well.\u003c/p>\n\u003cp>When you go to the Koloa Fish Market, be sure to avoid the lunch hour if possible as the store is full of hungry locals and the employees try to rush everyone through quickly. They can also get a little testy if you take too long to decide what to order. Also, be sure to grab a bag of cooked edamame and a container of seaweed salad to go with your meal. Both are fresh and cheap.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/waffles-at-Java-Kai.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/waffles-at-Java-Kai.jpg\" alt=\"waffles at Java Kai\" title=\"waffles at Java Kai\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-16673\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.hanaleicoffeeandteacompany.com/java-kai-hanalei-locally-roasted-coffees.html\">Hanalei Coffee Roasters / Java Kai\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>55183-c Kuhio hwy, Hanalei, HI\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/29/3rd-wave-coffee-roasting-in-the-bay-area/\">After my various coffee adventures this summer\u003c/a>, I was excited to stumble upon a local roaster in Hanalei. The Hanalei Roasting Company does small-batch roasts of locally-grown Kauai coffee (yes, the beans are grown right on the island) and also Kona coffee. Mild and slightly sweet with a rich coffee taste, their beans were really amazing. They also make a variety of lattes and cappuccinos from their home-roasted espresso and have a wide array of teas as well.\u003c/p>\n\u003cp>The restaurant is also run under the name Java Kai, which is a small breakfast and coffee chain, so if you're in Hanalei, look for the Java Kai sign. This seems to be the go-to breakfast spot for the North shore of Kauai. I can vouch for their banana macadamia nut waffles, which were nutty and fluffy, while their smoothies -- made with apple bananas, fresh papayas, and a hint of ginger -- are sublime. My kids loved the freshly baked bagels and muffins, and the patio was a beautiful and relaxing spot to spend a morning before we hit the beach.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.kauaicoffee.com/\">Kauai Coffee\u003c/a>\u003cbr>\n1 Numila Rd, Kalaheo, HI\u003c/strong>\u003c/p>\n\u003cp>I am very sad to say I didn't actually go to the island's coffee plantation, but I did try (sort of). My kids and husband weren't all that interested in going -- \"Mom, that's boooooorrrrriiiing\" was the response I got when I suggested we head over to see it. I also have to admit that once I was sitting in my beach chair, it was almost impossible to get me out of it, especially as I already had locally-grown and roasted coffee sitting in my cupboard from Hanalei Coffee Roasters. That said, I am sorry I missed seeing how coffee is grown and have vowed to get my arse off the beach and to the coffee farm next time I'm there. Also, if you are interested in buying Hawaiian coffee, there's no need to make sure it's fair trade as coffee farms in Hawaii adhere to all US labor laws (it is the United States, after all) and many are unionized, so you can rest assured you're drinking coffee where everyone is getting paid at least minimum wage.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.postcardscafe.com/\">Postcards Café\u003c/a>\u003cbr>\n5-5075 Kuhio Hwy # A, Hanalei, HI\u003c/strong>\u003c/p>\n\u003cp>Postcards is a very cute organic restaurant in Hanalei. I ate there during our last visit to Kauai, but as we were staying on the south shore this time (and they're located at the north), I wasn't in the area for dinner this visit. When I was there previously, however, their menu was full of locally-raised vegetables and fruits, locally caught fish and Kauai-raised meats. I asked a few locals about it and they all said it was still great. This is also a wonderful place to eat if you are vegetarian or vegan.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/savage-shrimp.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/savage-shrimp.jpg\" alt=\"savage shrimp\" title=\"savage shrimp\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-16679\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003cbr>\n\u003ca href=\"http://www.yelp.com/biz/savage-shrimp-koloa\">Savage Shrimp\u003c/a>\u003cbr>\nTruck on corner of Lawai Road and Poipu Road\u003cbr>\nKoloa, HI 96756\u003c/strong>\u003c/p>\n\u003cp>Sitting on the side of a lonely little road in Poipu Beach is Savage Shrimp. Susan -- the owner, chef and server of this food truck -- offers shrimp three ways. You can go with the Garlic Scampi, the Bahia Scampi (which uses a Brazilian coconut and tomato sauce sauce), or the GrassHoppa Scampi (a spicy concoction). We tried he first two and devoured each and every shrimpy morsel on our very full plates within five minutes flat. Maybe I was really hungry, but at the time I was thinking this may be the best shrimp I've ever had. Served with rice and a salad, the dishes of fresh local shrimp are filling and more than worth the $12.50 price tag.\u003cbr>\n\u003cstrong>\u003cbr>\n\u003ca href=\"http://www.yelp.com/biz/monster-tacos-koloa\">Monster Tacos\u003c/a>\u003cbr>\nKoloa Rd\u003cbr>\nKoloa, HI 96756\u003c/strong>\u003c/p>\n\u003cp>This food truck is widely admired by many, so I wanted to mention it here. I need to come clean and tell you, however, that I didn't actually get to eat a taco here. When we stopped by for lunch, the very nice lady who cooks for Monster tacos informed us that she only serves her fish with Cajun blackened spices. Although I'm not a big blackened fish fan (and neither are my kids), I wanted to give the tacos a try. I figured I'd quickly order one little taco and then go someplace else to get something for my hungry kids, but after being told it would take 15 - 20 minutes for my one taco, even though only one guy was sitting on a bench ahead of us, we left. That said, people rave about this place, so if you like blackened fish tacos and are on the south shore of Kauai, this is your place.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/grabbing-fruit.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/grabbing-fruit.jpg\" alt=\"\" title=\"grabbing fruit\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-16675\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.kauai.gov/default.aspx?tabid=214\">Sunshine Farmers' Markets\u003c/a>\u003cbr>\nLocated in a different town Monday - Saturday of each week\u003c/strong>\u003c/p>\n\u003cp>The state of Hawaii runs a series of local farmers' markets on Kauai Monday through Saturday. These are a bit of a scene as they're run almost like tourist attractions where some guy with a bullhorn opens the market at noon to a crowd of people and then let's everyone loose. But don’t be turned off by the management as the fruit and vegetables awaiting you are worth the septuagenarians elbowing each other out at the gate. Full of fresh local fare, you can find exotic fruits that just aren’t available anywhere else at these markets. We purchased some star fruit and dragon fruit, along with fresh and ripe guavas, wing beans, the cherished apple bananas and papayas, along with regular cucumbers, lettuce, spinach and bok choy. As we were staying in a condo, it was fun to bring home our bags and explore the variety of produce available from local Hawaiian farmers.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/ice-cream-at-lapperts.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/ice-cream-at-lapperts.jpg\" alt=\"ice cream at lapperts\" title=\"ice cream at lapperts\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-16680\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.lappertshawaii.com/\">Lappert's\u003c/a>\u003cbr>\nVarious locations throughout Hawaii\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>What visit to Hawaii would be complete without an enormous scoop of ice cream, and what better place to get it than Lapperts? With frozen yogurt, gelato, sorbet, and ice cream on hand, you can pretty much get whatever frozen treat you’d like -- oh, and they serve coffee too. My favorite flavor was the caramel macadamia nut, although my husband had a few servings of the triple summer berry, which was also mighty nice. Whichever flavor you choose, this is a great way to cool off in that tropical sun.\u003c/p>\n\n",
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"excerpt": "So last week, when my family and I were in Kauai, I tried to seek out some food love on the Garden Island, Yelping, Chowhounding and asking around to find some alternate food opportunities that would allow me to feed my kids (and myself) a variety of local and fresh food that didn't break the bank. View a list of my top finds. ",
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"description": "So last week, when my family and I were in Kauai, I tried to seek out some food love on the Garden Island, Yelping, Chowhounding and asking around to find some alternate food opportunities that would allow me to feed my kids (and myself) a variety of local and fresh food that didn't break the bank. View a list of my top finds. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/farmers-market.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/farmers-market.jpg\" alt=\"farmers market\" title=\"farmers market\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-16671\">\u003c/a>\u003c/p>\n\u003cp>I have a love/hate relationship with eating in Kauai, Maui and Hawaii (the Big Island). I'm leaving Oahu and the smaller islands out of this culinary conundrum as I hear Oahu has a pretty great food scene and I've never been to Molokai, Lanai or the other smaller isles (although I'd love to go). As a mom, I'm always disappointed with the quality of food in family restaurants on the islands. They're full of fried foods and overpriced entrées. I am always left wondering why, in a state full of farms and surrounded by fresh fish, are most of the restaurants so lacking. And then I remember, Hawaiian restaurants are for tourists. \u003c/p>\n\u003cp>First let's talk about the love: I ADORE all the fresh and ripe tropical fruits that are so hard to come by on the mainland. Pineapple sweetened in the field is a completely different fruit than what you find in your local grocery here. And the papayas! Sweet and fragrant, ripened on the tree as they should be, they are the ultimate tropical treat as far as I'm concerned. Oh wait! I forgot about the apple bananas, which are tied with the papayas on my love list. If you've never had one, they’re worth a trip to Hawaii all by themselves. I am also always impressed with how much better the fish tastes in Hawaii. Restaurants and fish markets on the mainland may officially tell you that their catch of the day was just flown in and is fantastically fresh, but when compared to the local fish you find in Hawaii -- fish that really was caught that day -- you can see, smell and taste the difference. The only problem is going someplace that knows how to prepare that fish. Which leads me to my hate list…\u003c/p>\n\u003cp>I DETEST the abundance of mediocre restaurants serving overpriced and poorly cooked food. As Hawaii's main industry is tourism, most restaurants seem to cater to a clientele that will come only once or twice, so they focus on island ambiance and big Mai Tai's instead of quality food. As a mom, these places have no appeal, even if they have great views. First of all, the prices are outrageous. $30 for an overcooked fish entrée slathered in butter is bad enough when you’re paying for just you and maybe your partner, but throw in a couple of children and you start eyeing the kids menu, which is usually just the standard fare of chicken fingers, burgers and pasta with butter. \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/06/04/kicking-the-kids-menu-habit/\">Now normally I try to avoid kid menus\u003c/a>, but the idea of paying $60 for my kids to pick at their meal brings out the devil on my shoulder -- there he sits, smugly convincing me that French fries served with mac and cheese is a perfectly acceptable and nutritious meal for my growing girls. After all, they can get their vitamins from the pineapple slice in their POG (passion fruit, orange juice, and guava juice cocktail), right? Of course there are a few high-quality restaurants serving fresh seasonal foods, but these are far and few between and a dinner for four can often reach $300.\u003c/p>\n\u003cp>So last week, when my family and I were in Kauai, I tried to seek out some food love on the Garden Island, Yelping, Chowhounding and asking around to find some alternate food opportunities that would allow me to feed my kids (and myself) a variety of local and fresh food that didn't break the bank. Following is a list of my top picks. After finding an abundance of $39-an-entrée establishments that served food similar to what you'd get at Fisherman’s Wharf, I am hoping to steer you to some better locations for your own island getaway. Unfortunately, those expensive restaurants with overcooked fish covered in macadamia-nut butter often have the best views, so you may find yourself in one or two of them anyway. I admit we spent an evening in a restaurant that was overpriced and barely passable, but only because my daughters wanted to spend their birthday eating Japanese food and the only other sushi restaurant was in a strip mall 20 minutes away. Plus this place made virgin Mai Tais with umbrellas, which really made my daughters smile from ear to ear. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The following list highlights restaurants, markets and one farm that are focused on serving the best fresh local food the Island of Kauai has to offer. If you know of a place not listed, I'd love to hear about it in the comments section.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/poke-at-the-koloa-fish-market.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/poke-at-the-koloa-fish-market.jpg\" alt=\"poke at the koloa fish market\" title=\"poke at the koloa fish market\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-16672\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Koloa Fish Market\u003cbr>\n5482 Koloa Road, Koloa, HI\u003c/strong>\u003c/p>\n\u003cp>The Koloa Fish Market is everything a fresh fish place should be. With a case full of Ahi, Ono and Mahi Mahi, this is an old school market that only sells locally caught fish. I also love that you can purchase their products a few ways. \u003c/p>\n\u003cp>\u003cstrong>Raw:\u003c/strong> When you buy raw fish to cook at home, you will be asked how thick you want the slices, how many people are eating, and how you plan to cook your fish. The fish mongers (is that still a current-day term?) will cut your fish the way you want it. Be sure to get some sides of teriyaki and wasabi cream sauces to go with your fish as they are fantastic.\u003c/p>\n\u003cp>\u003cstrong>Poke: \u003c/strong>There are a variety of pokes available in the refrigerated case (poke is a Hawaiian dish of cubed raw fish, usually Ahi, that has been flavored with various herbs or spices). I tried the Ahi with Sweet Maui Onion, Korean Poke, and Tako Poke (made with octopus). All were great, but the Korean Poke was my favorite as it was slightly spicy yet still mild and perfectly suited for that fresh tuna taste.\u003cbr>\n\u003cstrong>\u003cbr>\nCooked:\u003c/strong> Each day the market features a couple of cooked fish plates that you can top with their teriyaki, wasabi cream or butter and garlic sauces. You can't go wrong with any of these. The plates are served with cooked rice, macaroni salad (which is pretty good) and a random lettuce salad. And if fish isn't your thing, you can get pork or beef dishes as well.\u003c/p>\n\u003cp>When you go to the Koloa Fish Market, be sure to avoid the lunch hour if possible as the store is full of hungry locals and the employees try to rush everyone through quickly. They can also get a little testy if you take too long to decide what to order. Also, be sure to grab a bag of cooked edamame and a container of seaweed salad to go with your meal. Both are fresh and cheap.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/waffles-at-Java-Kai.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/waffles-at-Java-Kai.jpg\" alt=\"waffles at Java Kai\" title=\"waffles at Java Kai\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-16673\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.hanaleicoffeeandteacompany.com/java-kai-hanalei-locally-roasted-coffees.html\">Hanalei Coffee Roasters / Java Kai\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>55183-c Kuhio hwy, Hanalei, HI\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/29/3rd-wave-coffee-roasting-in-the-bay-area/\">After my various coffee adventures this summer\u003c/a>, I was excited to stumble upon a local roaster in Hanalei. The Hanalei Roasting Company does small-batch roasts of locally-grown Kauai coffee (yes, the beans are grown right on the island) and also Kona coffee. Mild and slightly sweet with a rich coffee taste, their beans were really amazing. They also make a variety of lattes and cappuccinos from their home-roasted espresso and have a wide array of teas as well.\u003c/p>\n\u003cp>The restaurant is also run under the name Java Kai, which is a small breakfast and coffee chain, so if you're in Hanalei, look for the Java Kai sign. This seems to be the go-to breakfast spot for the North shore of Kauai. I can vouch for their banana macadamia nut waffles, which were nutty and fluffy, while their smoothies -- made with apple bananas, fresh papayas, and a hint of ginger -- are sublime. My kids loved the freshly baked bagels and muffins, and the patio was a beautiful and relaxing spot to spend a morning before we hit the beach.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.kauaicoffee.com/\">Kauai Coffee\u003c/a>\u003cbr>\n1 Numila Rd, Kalaheo, HI\u003c/strong>\u003c/p>\n\u003cp>I am very sad to say I didn't actually go to the island's coffee plantation, but I did try (sort of). My kids and husband weren't all that interested in going -- \"Mom, that's boooooorrrrriiiing\" was the response I got when I suggested we head over to see it. I also have to admit that once I was sitting in my beach chair, it was almost impossible to get me out of it, especially as I already had locally-grown and roasted coffee sitting in my cupboard from Hanalei Coffee Roasters. That said, I am sorry I missed seeing how coffee is grown and have vowed to get my arse off the beach and to the coffee farm next time I'm there. Also, if you are interested in buying Hawaiian coffee, there's no need to make sure it's fair trade as coffee farms in Hawaii adhere to all US labor laws (it is the United States, after all) and many are unionized, so you can rest assured you're drinking coffee where everyone is getting paid at least minimum wage.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.postcardscafe.com/\">Postcards Café\u003c/a>\u003cbr>\n5-5075 Kuhio Hwy # A, Hanalei, HI\u003c/strong>\u003c/p>\n\u003cp>Postcards is a very cute organic restaurant in Hanalei. I ate there during our last visit to Kauai, but as we were staying on the south shore this time (and they're located at the north), I wasn't in the area for dinner this visit. When I was there previously, however, their menu was full of locally-raised vegetables and fruits, locally caught fish and Kauai-raised meats. I asked a few locals about it and they all said it was still great. This is also a wonderful place to eat if you are vegetarian or vegan.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/savage-shrimp.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/savage-shrimp.jpg\" alt=\"savage shrimp\" title=\"savage shrimp\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-16679\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003cbr>\n\u003ca href=\"http://www.yelp.com/biz/savage-shrimp-koloa\">Savage Shrimp\u003c/a>\u003cbr>\nTruck on corner of Lawai Road and Poipu Road\u003cbr>\nKoloa, HI 96756\u003c/strong>\u003c/p>\n\u003cp>Sitting on the side of a lonely little road in Poipu Beach is Savage Shrimp. Susan -- the owner, chef and server of this food truck -- offers shrimp three ways. You can go with the Garlic Scampi, the Bahia Scampi (which uses a Brazilian coconut and tomato sauce sauce), or the GrassHoppa Scampi (a spicy concoction). We tried he first two and devoured each and every shrimpy morsel on our very full plates within five minutes flat. Maybe I was really hungry, but at the time I was thinking this may be the best shrimp I've ever had. Served with rice and a salad, the dishes of fresh local shrimp are filling and more than worth the $12.50 price tag.\u003cbr>\n\u003cstrong>\u003cbr>\n\u003ca href=\"http://www.yelp.com/biz/monster-tacos-koloa\">Monster Tacos\u003c/a>\u003cbr>\nKoloa Rd\u003cbr>\nKoloa, HI 96756\u003c/strong>\u003c/p>\n\u003cp>This food truck is widely admired by many, so I wanted to mention it here. I need to come clean and tell you, however, that I didn't actually get to eat a taco here. When we stopped by for lunch, the very nice lady who cooks for Monster tacos informed us that she only serves her fish with Cajun blackened spices. Although I'm not a big blackened fish fan (and neither are my kids), I wanted to give the tacos a try. I figured I'd quickly order one little taco and then go someplace else to get something for my hungry kids, but after being told it would take 15 - 20 minutes for my one taco, even though only one guy was sitting on a bench ahead of us, we left. That said, people rave about this place, so if you like blackened fish tacos and are on the south shore of Kauai, this is your place.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/grabbing-fruit.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/grabbing-fruit.jpg\" alt=\"\" title=\"grabbing fruit\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-16675\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.kauai.gov/default.aspx?tabid=214\">Sunshine Farmers' Markets\u003c/a>\u003cbr>\nLocated in a different town Monday - Saturday of each week\u003c/strong>\u003c/p>\n\u003cp>The state of Hawaii runs a series of local farmers' markets on Kauai Monday through Saturday. These are a bit of a scene as they're run almost like tourist attractions where some guy with a bullhorn opens the market at noon to a crowd of people and then let's everyone loose. But don’t be turned off by the management as the fruit and vegetables awaiting you are worth the septuagenarians elbowing each other out at the gate. Full of fresh local fare, you can find exotic fruits that just aren’t available anywhere else at these markets. We purchased some star fruit and dragon fruit, along with fresh and ripe guavas, wing beans, the cherished apple bananas and papayas, along with regular cucumbers, lettuce, spinach and bok choy. As we were staying in a condo, it was fun to bring home our bags and explore the variety of produce available from local Hawaiian farmers.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/ice-cream-at-lapperts.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/09/ice-cream-at-lapperts.jpg\" alt=\"ice cream at lapperts\" title=\"ice cream at lapperts\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-16680\">\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.lappertshawaii.com/\">Lappert's\u003c/a>\u003cbr>\nVarious locations throughout Hawaii\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>What visit to Hawaii would be complete without an enormous scoop of ice cream, and what better place to get it than Lapperts? With frozen yogurt, gelato, sorbet, and ice cream on hand, you can pretty much get whatever frozen treat you’d like -- oh, and they serve coffee too. My favorite flavor was the caramel macadamia nut, although my husband had a few servings of the triple summer berry, which was also mighty nice. Whichever flavor you choose, this is a great way to cool off in that tropical sun.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/baker500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/baker500.jpg\" alt=\"baker at Eat Real Festival\" title=\"baker at Eat Real Festival\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16582\">\u003c/a>\u003cbr>\n\u003cem>Mike Zakowski of The Baker\u003c/em>\u003c/p>\n\u003cp>Will 2010 be the year we all learn to love the goat? You could have easily drawn that conclusion during this weekend's \u003ca href=\"http://www.eatrealfest.org\">Eat Real Festival\u003c/a> in Oakland's Jack London Square. Peer over the rapt capacity crowd squeezed thigh to thigh across rings of haybales: it's \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/23/the-butcher-the-chef-and-the-goat/\">Dave the Butcher\u003c/a> from Avedano's, taking apart a skinned whole goat joint by joint and offering cooking advice on every part from shank to tongue. \u003c/p>\n\u003cp>Over by the square's historic log cabin, hold out your taco-smelling fingers to be sniffed by the posse of nonchalant urban goats, corralled ankle-deep in hay as they (and their pendulous, hairy udders) wait for the hands-on milking demonstration. Stroll past the pupusa and popsicle stands to the crush around \u003ca href=\"http://www.laloos.com/\">Laloo's\u003c/a>, where smiling young women dole out goat's-milk ice cream at $5 a cup. Or take a long, smooth swallow of \u003ca href=\"http://www.adonkeyandgoat.com/\">A Donkey & Goat's\u003c/a> Mendocino Syrah, crafted by Berkeley winemakers Tracey and Jared Brandt. \u003c/p>\n\u003cp>Anywhere else, this much goaty goodness would qualify as a bona fide celebration of all things caprine. But at the massive \u003ca href=\"http://twitter.com/eatrealfest\">Eat Real Festival\u003c/a>, these goats on the hoof and on the hook were just one gustatory, backyard-livestock trend among many. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/chickcoop500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/chickcoop500.jpg\" alt=\"chicken coop\" title=\"chicken coop\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16584\">\u003c/a>\u003cbr>\n\u003cem>Ken Kirkland of Woolly Egg Ranch\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Considering adding a few chickens to the tomatoes and zucchini in your garden? Mario Klip of \u003ca href=\"http://www.hollandhenhouses.com/\">Holland Hen Houses\u003c/a> had three elegant chicken chateaux set up near the goats, each filled with a clucking, pecking selection of common and heritage breeds from Marin's \u003ca href=\"http://fibershed.wordpress.com/2010/07/21/an-afternoon-at-wooly-egg-ranch/\">Woolly Egg Ranch\u003c/a>. Also on display: a egg box packed with dozens of eggs, each from a different type of chicken, shells representing every shade of white, ecru, champagne, toast, seafoam and turquoise. \u003c/p>\n\u003cp>Curious about bees? Talk to the folks at the \u003ca href=\"http://www.sfbee.org/beekeeping.html\">SF Beekeepers' Association\u003c/a>, buy a jar of city honey, or just get mesmerized by the glass-fronted hive rife with squirming, humming bees. \u003c/p>\n\u003cp>Or perhaps you just want to put your toaster oven to work as in-house coffee roaster; no problem, here's \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/30/bay-area-coffee-roasters-food-wine-this-week/\">James Freeman of Blue Bottle\u003c/a> to tell you how to do it, as easy as \"throwing a weenie on the grill.\" Gardening, beer-brewing, pickle-making: all the \u003cem>au courant\u003c/em> urban homesteading skills were being served up by local experts on this breezy, blue-sky day. \u003c/p>\n\u003cp>Of course, to many, the seed-saving demos, jam competitions, fermentation workshops and kiddie cooking contests were just icing on a big, fat, curried, hot-sauced, kimchee-piled fusion taco of street-food tastiness. Because, of course, the heart (or belly) of the Eat Real beast is found in the mobile food offerings, dished out for five bucks or less from row after row of booths, carts, and trucks. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/crowds500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/crowds500.jpg\" alt=\"crowd at eat real festival\" title=\"crowd at eat real festival\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16586\">\u003c/a>\u003cbr>\n\u003cem>Crowds on Saturday\u003c/em>\u003c/p>\n\u003cp>As we \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/08/30/eat-real-festival/\">discovered last year\u003c/a>, the only way to fill your belly (and make a dent in the dozens and dozens of multi-culti offerings) was to run a recon team, supplying those waiting in the extra-lengthy lines with provisions from the less trafficked carts. It was common to see lines stretching 40, 50 folks deep or more, with half the line already holding plates of sliders, buns, or tacos from their previous queue. \u003c/p>\n\u003cp>There were countless ways to eat something open-faced and taco-ish, or rolled and burrito-ish, from \u003ca href=\"http://twitter.com/NamuSF\">Namu's\u003c/a> seaweed-based, daikon-laced Korean tacos to \u003ca href=\"http://www.curryupnow.com/\">Curry Up Now\u003c/a>'s chicken tikka masala wraps (made not with naan but rather tortillas from La Palma) and newbie \u003ca href=\"http://www.vestaflatbread.com/\">Vesta Flatbread's\u003c/a> Mediterranean-inspired, pita-like rounds piled with carrot-hazelnut pâté and beet salad with orange vinaigrette. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/gerardspaella500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/gerardspaella500.jpg\" alt=\"gerards paella\" title=\"gerards paella\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16588\">\u003c/a>\u003cbr>\n\u003cem>Gerard's Paella\u003c/em>\u003c/p>\n\u003cp>But if you searched around a little, you could find shorter lines for things off the beaten track of meat n' dough. Like the delectable, mussel-topped paella scooped from the pond-sized pans of Gerard's Paella, or \u003ca href=\"http://radioafricakitchen.com/\">Radio Africa & Kitchen's\u003c/a> succulent saffron-gold shrimp with peppers-and-corn salad.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/radioafrica500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/radioafrica500.jpg\" alt=\"radio africa\" title=\"radio africa\" width=\"500\" height=\"488\" class=\"alignnone size-full wp-image-16581\">\u003c/a>\u003cbr>\n\u003cem>Chalkboard Menu at Radio Africa & Kitchen\u003c/em>\u003c/p>\n\u003cp>The tag-teams of local farms and local chefs in the Farmstand Cookstand booths produced some of the festival's prettiest and most seasonal dishes, like flaky peach and almond galettes (with Frog Hollow Farm organic fruit) made by Robert Dorsey III, of the Oakland Museum's upcoming \u003ca href=\"http://museumca.org/amenities\">Blue Oak\u003c/a> cafe, or Nicole Lobue's peach-and-arugula salads, sourced from Abeni Ramsey's City Girl Farms and Novella Carpenter's \u003ca href=\"http://ghosttownfarm.wordpress.com/\">Ghost Town Farm\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/dorsey500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/dorsey500.jpg\" alt=\"dorsey\" title=\"dorsey\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16587\">\u003c/a>\u003cbr>\n\u003cem>Robert Dorsey III of Blue Oak\u003c/em>\u003c/p>\n\u003cp>\u003cem>The Eat Real Festival continues on Sun., 8/29 from 10:30am-5:30pm in Jack London Square, Oakland.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/chalkbord500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/chalkbord500.jpg\" alt=\"chalkboard eat it. make it. grow it\" title=\"chalkboard eat it. make it. grow it\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16583\">\u003c/a>\u003c/p>\n\n",
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"excerpt": "Goats, chickens, bees, home coffee roasting, Korean tacos, a paella pan as big as a waterbed: the Eat Real Festival returns to Jack London Square to celebrate the joys of street food and DIY urban living. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/baker500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/baker500.jpg\" alt=\"baker at Eat Real Festival\" title=\"baker at Eat Real Festival\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16582\">\u003c/a>\u003cbr>\n\u003cem>Mike Zakowski of The Baker\u003c/em>\u003c/p>\n\u003cp>Will 2010 be the year we all learn to love the goat? You could have easily drawn that conclusion during this weekend's \u003ca href=\"http://www.eatrealfest.org\">Eat Real Festival\u003c/a> in Oakland's Jack London Square. Peer over the rapt capacity crowd squeezed thigh to thigh across rings of haybales: it's \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/05/23/the-butcher-the-chef-and-the-goat/\">Dave the Butcher\u003c/a> from Avedano's, taking apart a skinned whole goat joint by joint and offering cooking advice on every part from shank to tongue. \u003c/p>\n\u003cp>Over by the square's historic log cabin, hold out your taco-smelling fingers to be sniffed by the posse of nonchalant urban goats, corralled ankle-deep in hay as they (and their pendulous, hairy udders) wait for the hands-on milking demonstration. Stroll past the pupusa and popsicle stands to the crush around \u003ca href=\"http://www.laloos.com/\">Laloo's\u003c/a>, where smiling young women dole out goat's-milk ice cream at $5 a cup. Or take a long, smooth swallow of \u003ca href=\"http://www.adonkeyandgoat.com/\">A Donkey & Goat's\u003c/a> Mendocino Syrah, crafted by Berkeley winemakers Tracey and Jared Brandt. \u003c/p>\n\u003cp>Anywhere else, this much goaty goodness would qualify as a bona fide celebration of all things caprine. But at the massive \u003ca href=\"http://twitter.com/eatrealfest\">Eat Real Festival\u003c/a>, these goats on the hoof and on the hook were just one gustatory, backyard-livestock trend among many. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/chickcoop500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/chickcoop500.jpg\" alt=\"chicken coop\" title=\"chicken coop\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16584\">\u003c/a>\u003cbr>\n\u003cem>Ken Kirkland of Woolly Egg Ranch\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Considering adding a few chickens to the tomatoes and zucchini in your garden? Mario Klip of \u003ca href=\"http://www.hollandhenhouses.com/\">Holland Hen Houses\u003c/a> had three elegant chicken chateaux set up near the goats, each filled with a clucking, pecking selection of common and heritage breeds from Marin's \u003ca href=\"http://fibershed.wordpress.com/2010/07/21/an-afternoon-at-wooly-egg-ranch/\">Woolly Egg Ranch\u003c/a>. Also on display: a egg box packed with dozens of eggs, each from a different type of chicken, shells representing every shade of white, ecru, champagne, toast, seafoam and turquoise. \u003c/p>\n\u003cp>Curious about bees? Talk to the folks at the \u003ca href=\"http://www.sfbee.org/beekeeping.html\">SF Beekeepers' Association\u003c/a>, buy a jar of city honey, or just get mesmerized by the glass-fronted hive rife with squirming, humming bees. \u003c/p>\n\u003cp>Or perhaps you just want to put your toaster oven to work as in-house coffee roaster; no problem, here's \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/07/30/bay-area-coffee-roasters-food-wine-this-week/\">James Freeman of Blue Bottle\u003c/a> to tell you how to do it, as easy as \"throwing a weenie on the grill.\" Gardening, beer-brewing, pickle-making: all the \u003cem>au courant\u003c/em> urban homesteading skills were being served up by local experts on this breezy, blue-sky day. \u003c/p>\n\u003cp>Of course, to many, the seed-saving demos, jam competitions, fermentation workshops and kiddie cooking contests were just icing on a big, fat, curried, hot-sauced, kimchee-piled fusion taco of street-food tastiness. Because, of course, the heart (or belly) of the Eat Real beast is found in the mobile food offerings, dished out for five bucks or less from row after row of booths, carts, and trucks. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/crowds500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/crowds500.jpg\" alt=\"crowd at eat real festival\" title=\"crowd at eat real festival\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16586\">\u003c/a>\u003cbr>\n\u003cem>Crowds on Saturday\u003c/em>\u003c/p>\n\u003cp>As we \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/08/30/eat-real-festival/\">discovered last year\u003c/a>, the only way to fill your belly (and make a dent in the dozens and dozens of multi-culti offerings) was to run a recon team, supplying those waiting in the extra-lengthy lines with provisions from the less trafficked carts. It was common to see lines stretching 40, 50 folks deep or more, with half the line already holding plates of sliders, buns, or tacos from their previous queue. \u003c/p>\n\u003cp>There were countless ways to eat something open-faced and taco-ish, or rolled and burrito-ish, from \u003ca href=\"http://twitter.com/NamuSF\">Namu's\u003c/a> seaweed-based, daikon-laced Korean tacos to \u003ca href=\"http://www.curryupnow.com/\">Curry Up Now\u003c/a>'s chicken tikka masala wraps (made not with naan but rather tortillas from La Palma) and newbie \u003ca href=\"http://www.vestaflatbread.com/\">Vesta Flatbread's\u003c/a> Mediterranean-inspired, pita-like rounds piled with carrot-hazelnut pâté and beet salad with orange vinaigrette. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/gerardspaella500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/gerardspaella500.jpg\" alt=\"gerards paella\" title=\"gerards paella\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16588\">\u003c/a>\u003cbr>\n\u003cem>Gerard's Paella\u003c/em>\u003c/p>\n\u003cp>But if you searched around a little, you could find shorter lines for things off the beaten track of meat n' dough. Like the delectable, mussel-topped paella scooped from the pond-sized pans of Gerard's Paella, or \u003ca href=\"http://radioafricakitchen.com/\">Radio Africa & Kitchen's\u003c/a> succulent saffron-gold shrimp with peppers-and-corn salad.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/radioafrica500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/radioafrica500.jpg\" alt=\"radio africa\" title=\"radio africa\" width=\"500\" height=\"488\" class=\"alignnone size-full wp-image-16581\">\u003c/a>\u003cbr>\n\u003cem>Chalkboard Menu at Radio Africa & Kitchen\u003c/em>\u003c/p>\n\u003cp>The tag-teams of local farms and local chefs in the Farmstand Cookstand booths produced some of the festival's prettiest and most seasonal dishes, like flaky peach and almond galettes (with Frog Hollow Farm organic fruit) made by Robert Dorsey III, of the Oakland Museum's upcoming \u003ca href=\"http://museumca.org/amenities\">Blue Oak\u003c/a> cafe, or Nicole Lobue's peach-and-arugula salads, sourced from Abeni Ramsey's City Girl Farms and Novella Carpenter's \u003ca href=\"http://ghosttownfarm.wordpress.com/\">Ghost Town Farm\u003c/a>.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/dorsey500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/dorsey500.jpg\" alt=\"dorsey\" title=\"dorsey\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16587\">\u003c/a>\u003cbr>\n\u003cem>Robert Dorsey III of Blue Oak\u003c/em>\u003c/p>\n\u003cp>\u003cem>The Eat Real Festival continues on Sun., 8/29 from 10:30am-5:30pm in Jack London Square, Oakland.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/chalkbord500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/08/chalkbord500.jpg\" alt=\"chalkboard eat it. make it. grow it\" title=\"chalkboard eat it. make it. grow it\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-16583\">\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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}
},
"baycurious": {
"id": "baycurious",
"title": "Bay Curious",
"tagline": "Exploring the Bay Area, one question at a time",
"info": "KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. And you join us on the journey to find the answers.",
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},
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},
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/BBC-World-Service-Podcast-Tile-360x360-1.jpg",
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},
"link": "/radio/program/bbc-world-service",
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"tuneIn": "https://tunein.com/radio/BBC-World-Service-p455581/",
"rss": "https://podcasts.files.bbci.co.uk/p02nq0gn.rss"
}
},
"californiareport": {
"id": "californiareport",
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"tagline": "California, day by day",
"info": "KQED’s statewide radio news program providing daily coverage of issues, trends and public policy decisions.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-California-Report-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/californiareport",
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"source": "kqed",
"order": 8
},
"link": "/californiareport",
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},
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"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
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"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
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"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
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"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
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"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
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"order": 1
},
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"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
"site": "news",
"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"source": "kqed",
"order": 9
},
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"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
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},
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"id": "fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"hidden-brain": {
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"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
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"airtime": "SUN 7:30pm-8pm",
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},
"link": "/radio/program/how-i-built-this",
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"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"hyphenacion": {
"id": "hyphenacion",
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"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
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"order": 15
},
"link": "/podcasts/hyphenacion",
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},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
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"order": 18
},
"link": "/podcasts/jerrybrown",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
"site": "news",
"source": "npr"
},
"link": "/radio/program/latino-usa",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
"site": "radio",
"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
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"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
"stitcher": "https://www.stitcher.com/podcast/kqed/stories-teachers-share",
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}
},
"morning-edition": {
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