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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/thebackdoor.jpg\" alt=\"The Back Door interior\" title=\"The Back Door interior\" width=\"300\" height=\"225\" class=\"alignleft size-full wp-image-7235\">Last year, the night after Christmas, or more specifically, the very early morning of the day after the night after Christmas, I left the house where still nothing was stirring -- save for ripped ribbons and scraps of tissue paper skittering across the wood floors from gusts of central heat. I found myself drinking beers and small glasses of Jim Beam on ice with a friend on the damp, cold patio of my favorite bar in my hometown of Louisville, Kentucky. \u003ca href=\"http://thebackdoor.us/\">The Back Door\u003c/a> hugs the side-alley edge of a depressing strip mall in an otherwise lovely neighborhood. Despite a few relatively recent attempts at renovation, Mid-City Mall remains a wan collection of establishments: a husk of a supermarket, a huge basement thrift store, a small gym, a wizened bakery, and a movie theater -- all save the latter permeated through and through by the distinct, inescapable odor of old cigarettes mingling with doughnut glaze. I sat in my uncomfortable plastic chair, letting crushed ice suffused with liquor melt in the back of my throat, compulsively checking the time on my cell phone again and again. I was listening to a friend of my friend I'd just met -- an aging, chain-smoking rocker lady who claimed to have once managed The Jesus Lizard. Curly-haired, shifty, and fast-talking, like a nervous auctioneer, she chattered on through the chill -- upbraiding her absent housemates, flirting, guffawing weirdly, talking about drugs, touching repeatedly on a failed attempt to bed Chris Cornell in the early 90s. The party is over, I thought. My flight was in seven hours. I hopped up to order another whiskey, my last.\u003c/p>\n\u003cp>When I returned, a man wearing blue overalls was hunched over our table. His hair was gray, but he could have been any age. It was hard to tell. An amazing \u003ca href=\"http://blogs.amctv.com/future-of-classic/witness%20amish.jpg\">Witness\u003c/a>-style beard jutted out from his chin like a grass-tipped rock formation. He may have been wearing a hat. I'm not sure. I was intoxicated, and staring at what he was holding in his gnarled hands: a broad wicker basket filled with plastic baggies marked with indecipherable paper stickers containing what looked, in the dark, like shards of dried seaweed or the worst weed in the world. My friend had already bought a bag. He was stuffing bits of the stuff into his mouth and chewing deliberately, somehow grinning at the same time. \"Jerky,\" he said. \"Get some.\" I don't actually remember if that's what he said -- I was in my cups, after all -- but he informed me in some verbal form of expression what he was so intent on devouring. I got some -- two bags worth -- and started tearing away, balancing the sharp jolts of bourbon with salty strips. This jerky was the first beef I'd eaten since elementary school. I'd get a full-blown inauguration in Kyoto several months later, but this was an ideal re-introduction: consorting drunkenly with a rich, ancient-seeming flavor, as if my vaguest recollection of steak had been realized, condensed, and boiled down, and then -- in some dazzling \u003ca href=\"http://en.wikipedia.org/wiki/Charlie_%26_the_Chocolate_Factory\">Wonka\u003c/a>-esque process -- rendered slim, portable, and hard as sheet-rock.\u003c/p>\n\u003cp>I don't actually remember that the vendor's hands were gnarled, but the adjective suits the smoke-cured paws of a bearded Kentucky jerky-man. He didn't give a name; he just left -- trudging down the steps, disappearing into the shadowy reaches of the bar's tree-covered parking lot with what I'd like to imagine was an affected hill-country whoop. My friend's friend seemed to know him, but unlike us, she didn't want to talk about jerky, much less the man who made it. \"It's low in calories!\" she'd bellowed, sort of throwing up her hands in exasperation at our lack of interest in her preferred topics of conversation. \"It's a great source of protein!\"\u003c/p>\n\u003cp>I brought most of one bag back to San Francisco. I ate it all the following morning, while sitting at the kitchen table in my Mission District apartment, surfing the Internet. When it was empty, I stared at the bag, a little forlorn. \"I've got to get some more of this shit,\" I said to myself. The jerky salesman was the real deal, I thought, a Kentucky classic, an intrepid street food hustler in a lean and largely cart-less land. I wanted to meet him again, to interview him perhaps, to most importantly get my hands on some more of his delicious wares. \u003c/p>\n\u003cp>I told my friend back in Louisville that I wanted to re-up. He had his own agenda. In exchange for sniffing out the traveling jerky-man, he wanted me to send him a large quantity of marijuana -- some good medicinal stuff with \u003ca href=\"http://www.weedbay.net/modules.php?modid=15&action=cat&id=1\">a fantastic name\u003c/a>. From my perspective, no amount of jerky joy was worth the potential consequences of stinking up Fed-Ex with a sativa-spiked Folgers can. Imagining how hard a judge would laugh at me, I declined, putting down the phone and casting aside my longing -- temporarily.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Today is Friday, October 2nd. I arrived in Louisville yesterday afternoon. I came here to see my mother and my brother, to get some work done, to read a little, and to watch football on a big television. I also came to look for jerky. \u003c/p>\n\u003cp>While San Francisco, my city of residence for the past seven years, remains in the grips of a giddy street food obsession, Louisville, an over-achieving restaurant town boasting the likes of \u003ca href=\"http://www.610magnolia.com/\">610 Magnolia\u003c/a> and \u003ca href=\"http://www.proofonmain.com/proof/default.aspx\">Proof on Main\u003c/a>, has little in the way of pavement cuisine -- although my Saturday morning trip to the neighborhood farmer's market revealed a lively scene. In a June 2009 article published in Velocity, one of Louisville's local weeklies, Marty Rosen \u003ca href=\"http://louisville.metromix.com/restaurants/article/turning-up-the-heat/1354170/content\">assailed\u003c/a> the perceived deficiency as one of several standing in the city's path to gastronomic greatness:\u003c/p>\n\u003cblockquote>\u003cp> \"We live in a temperate zone...We have sidewalks. We have sidewalk dining. We have folks who walk on sidewalks. What we don't have -- except for a few downtown exceptions and a few taco trucks -- is an entrepreneurial crew of sidewalk vendors hawking falafel, chaat, shawarama and sausages...\"\u003c/p>\u003c/blockquote>\n\u003cp> I haven't really lived in Louisville since I was in high school. My sense of the changes time has wrought on its physical and cultural landscape arrives in swells and swoops, when I'm back for pockets of time, around holidays mostly. On every ride from the airport to the house where I grew up, my mom rattles off a reel of news -- which shops have closed, major construction projects of note, the revitalized waterfront, the new basketball arena, the growing art scene -- as if I'd been gone for a decade. Then I realize, when you're used to looking closely at a smaller place, such shifts are more palpable, and they can seem so major. Me, I don't even remember how to get around town anymore. Most of my friends have left. Hunting for jerky, I had no leads beyond knowing where I'd first had it.\u003c/p>\n\u003cp>I started my search on the computer. Googling is an unromanticizable form of sleuthing -- no stake-outs, no disguises -- but it often works. First, I uncovered \u003ca href=\"http://leoweekly.com/arts-entertainment/food-drink/leo-eats/the-bar-belle-1\">a 2006 night-on-the-town\u003c/a> chronicled in LEO, Louisville's other, more venerable alt-weekly. A drinking party wound up at The Back Door, where a bag of beef jerky made the rounds as closing time approached. Next, I came across a 2004 piece in The Courier-Journal running down \u003ca href=\"http://www.calljohnpaul.com/lifestyles.htm\">the 50 coolest things about Louisville\u003c/a> with, at #39, a likely reference to the man I had encountered: \"Rusty Sturgeon's homemade varieties [of beef jerky]...are a well-kept secret among meat-o-philes.\" \u003c/p>\n\u003cp>After that, a Courier-Journal article from two weeks ago popped up, a short list of favorite local foodstuffs offering \u003ca href=\"http://www.allbusiness.com/food-beverage/restaurants-food-service/12983216-1.html\">more details\u003c/a> to corroborate my fleeting experience with what I'd already read: \u003c/p>\n\u003cblockquote>\u003cp>\"Rusty Sturgeon is a Louisville food artist. The overall-wearing gentleman wanders the Highlands selling homemade beef jerky to Louisvillians after a night at the city's myriad clubs and drinking holes. Sturgeon is a friendly guy, but some folks might be (understandably) concerned about buying food off a guy on the street. Don't be. Sturgeon's jerky is way better than anything you'll get at the convenience store. May we suggest the flaming ass, a particularly spicy jerky strong enough to shake you out of a bourbon stupor.\" \u003c/p>\u003c/blockquote>\n\u003cp> I knew the trail was flaming ass-hot when I tracked down Sturgeon on \u003ca href=\"http://www.facebook.com/pages/Rusty-Sturgeon-The-Beef-Jerky-Guy/58519656931\">Facebook\u003c/a>, or at least a page someone had created in his honor. A benevolent face sprouting tendrils from the chin grinned out at me, frozen in a streetlight's unflattering glow. I immediately became his \"fan.\"\u003c/p>\n\u003cp>Of course, I still wanted to find the dude in the flesh. His Facebook page didn't link to Twitter -- or otherwise suggest he ever announced his intended schedule prior to hitting the streets, basket in hand. Later in the afternoon, I called The Back Door to ask when he usually came through. \"Speak slower, please,\" a deflated female voice yawned on the other end. I repeated the question. \"Oh yes,\" she said, perking up just the slightest bit. \"Sometimes he's here during the day, sometimes at night, sometimes during the day and at night as well. He's everywhere.\" \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>That didn't help. At 10:00 p.m., I walked out the front door of my mom's house and hoofed it over to the bar. I had a drink. I waited for an hour. I saw a guy who'd taught me history in middle school, but no one selling jerky. When you're hunting for something, I wondered, as I drained my whiskey -- are you more likely to find it if you keep moving, or stay in one place? The problem with Sturgeon being everywhere, of course, is that, while he may cover a lot of ground, he's nowhere until you actually see him. Street food vendors tend to show up when you don't expect them, or when you need them most -- when you're, say, one tamale away from fainting. Maybe I shouldn't have eaten that pizza for dinner, I thought -- then I'd have needed him more. I got up, and left. I'd be back in December for another try.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/thebackdoor.jpg\" alt=\"The Back Door interior\" title=\"The Back Door interior\" width=\"300\" height=\"225\" class=\"alignleft size-full wp-image-7235\">Last year, the night after Christmas, or more specifically, the very early morning of the day after the night after Christmas, I left the house where still nothing was stirring -- save for ripped ribbons and scraps of tissue paper skittering across the wood floors from gusts of central heat. I found myself drinking beers and small glasses of Jim Beam on ice with a friend on the damp, cold patio of my favorite bar in my hometown of Louisville, Kentucky. \u003ca href=\"http://thebackdoor.us/\">The Back Door\u003c/a> hugs the side-alley edge of a depressing strip mall in an otherwise lovely neighborhood. Despite a few relatively recent attempts at renovation, Mid-City Mall remains a wan collection of establishments: a husk of a supermarket, a huge basement thrift store, a small gym, a wizened bakery, and a movie theater -- all save the latter permeated through and through by the distinct, inescapable odor of old cigarettes mingling with doughnut glaze. I sat in my uncomfortable plastic chair, letting crushed ice suffused with liquor melt in the back of my throat, compulsively checking the time on my cell phone again and again. I was listening to a friend of my friend I'd just met -- an aging, chain-smoking rocker lady who claimed to have once managed The Jesus Lizard. Curly-haired, shifty, and fast-talking, like a nervous auctioneer, she chattered on through the chill -- upbraiding her absent housemates, flirting, guffawing weirdly, talking about drugs, touching repeatedly on a failed attempt to bed Chris Cornell in the early 90s. The party is over, I thought. My flight was in seven hours. I hopped up to order another whiskey, my last.\u003c/p>\n\u003cp>When I returned, a man wearing blue overalls was hunched over our table. His hair was gray, but he could have been any age. It was hard to tell. An amazing \u003ca href=\"http://blogs.amctv.com/future-of-classic/witness%20amish.jpg\">Witness\u003c/a>-style beard jutted out from his chin like a grass-tipped rock formation. He may have been wearing a hat. I'm not sure. I was intoxicated, and staring at what he was holding in his gnarled hands: a broad wicker basket filled with plastic baggies marked with indecipherable paper stickers containing what looked, in the dark, like shards of dried seaweed or the worst weed in the world. My friend had already bought a bag. He was stuffing bits of the stuff into his mouth and chewing deliberately, somehow grinning at the same time. \"Jerky,\" he said. \"Get some.\" I don't actually remember if that's what he said -- I was in my cups, after all -- but he informed me in some verbal form of expression what he was so intent on devouring. I got some -- two bags worth -- and started tearing away, balancing the sharp jolts of bourbon with salty strips. This jerky was the first beef I'd eaten since elementary school. I'd get a full-blown inauguration in Kyoto several months later, but this was an ideal re-introduction: consorting drunkenly with a rich, ancient-seeming flavor, as if my vaguest recollection of steak had been realized, condensed, and boiled down, and then -- in some dazzling \u003ca href=\"http://en.wikipedia.org/wiki/Charlie_%26_the_Chocolate_Factory\">Wonka\u003c/a>-esque process -- rendered slim, portable, and hard as sheet-rock.\u003c/p>\n\u003cp>I don't actually remember that the vendor's hands were gnarled, but the adjective suits the smoke-cured paws of a bearded Kentucky jerky-man. He didn't give a name; he just left -- trudging down the steps, disappearing into the shadowy reaches of the bar's tree-covered parking lot with what I'd like to imagine was an affected hill-country whoop. My friend's friend seemed to know him, but unlike us, she didn't want to talk about jerky, much less the man who made it. \"It's low in calories!\" she'd bellowed, sort of throwing up her hands in exasperation at our lack of interest in her preferred topics of conversation. \"It's a great source of protein!\"\u003c/p>\n\u003cp>I brought most of one bag back to San Francisco. I ate it all the following morning, while sitting at the kitchen table in my Mission District apartment, surfing the Internet. When it was empty, I stared at the bag, a little forlorn. \"I've got to get some more of this shit,\" I said to myself. The jerky salesman was the real deal, I thought, a Kentucky classic, an intrepid street food hustler in a lean and largely cart-less land. I wanted to meet him again, to interview him perhaps, to most importantly get my hands on some more of his delicious wares. \u003c/p>\n\u003cp>I told my friend back in Louisville that I wanted to re-up. He had his own agenda. In exchange for sniffing out the traveling jerky-man, he wanted me to send him a large quantity of marijuana -- some good medicinal stuff with \u003ca href=\"http://www.weedbay.net/modules.php?modid=15&action=cat&id=1\">a fantastic name\u003c/a>. From my perspective, no amount of jerky joy was worth the potential consequences of stinking up Fed-Ex with a sativa-spiked Folgers can. Imagining how hard a judge would laugh at me, I declined, putting down the phone and casting aside my longing -- temporarily.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Today is Friday, October 2nd. I arrived in Louisville yesterday afternoon. I came here to see my mother and my brother, to get some work done, to read a little, and to watch football on a big television. I also came to look for jerky. \u003c/p>\n\u003cp>While San Francisco, my city of residence for the past seven years, remains in the grips of a giddy street food obsession, Louisville, an over-achieving restaurant town boasting the likes of \u003ca href=\"http://www.610magnolia.com/\">610 Magnolia\u003c/a> and \u003ca href=\"http://www.proofonmain.com/proof/default.aspx\">Proof on Main\u003c/a>, has little in the way of pavement cuisine -- although my Saturday morning trip to the neighborhood farmer's market revealed a lively scene. In a June 2009 article published in Velocity, one of Louisville's local weeklies, Marty Rosen \u003ca href=\"http://louisville.metromix.com/restaurants/article/turning-up-the-heat/1354170/content\">assailed\u003c/a> the perceived deficiency as one of several standing in the city's path to gastronomic greatness:\u003c/p>\n\u003cblockquote>\u003cp> \"We live in a temperate zone...We have sidewalks. We have sidewalk dining. We have folks who walk on sidewalks. What we don't have -- except for a few downtown exceptions and a few taco trucks -- is an entrepreneurial crew of sidewalk vendors hawking falafel, chaat, shawarama and sausages...\"\u003c/p>\u003c/blockquote>\n\u003cp> I haven't really lived in Louisville since I was in high school. My sense of the changes time has wrought on its physical and cultural landscape arrives in swells and swoops, when I'm back for pockets of time, around holidays mostly. On every ride from the airport to the house where I grew up, my mom rattles off a reel of news -- which shops have closed, major construction projects of note, the revitalized waterfront, the new basketball arena, the growing art scene -- as if I'd been gone for a decade. Then I realize, when you're used to looking closely at a smaller place, such shifts are more palpable, and they can seem so major. Me, I don't even remember how to get around town anymore. Most of my friends have left. Hunting for jerky, I had no leads beyond knowing where I'd first had it.\u003c/p>\n\u003cp>I started my search on the computer. Googling is an unromanticizable form of sleuthing -- no stake-outs, no disguises -- but it often works. First, I uncovered \u003ca href=\"http://leoweekly.com/arts-entertainment/food-drink/leo-eats/the-bar-belle-1\">a 2006 night-on-the-town\u003c/a> chronicled in LEO, Louisville's other, more venerable alt-weekly. A drinking party wound up at The Back Door, where a bag of beef jerky made the rounds as closing time approached. Next, I came across a 2004 piece in The Courier-Journal running down \u003ca href=\"http://www.calljohnpaul.com/lifestyles.htm\">the 50 coolest things about Louisville\u003c/a> with, at #39, a likely reference to the man I had encountered: \"Rusty Sturgeon's homemade varieties [of beef jerky]...are a well-kept secret among meat-o-philes.\" \u003c/p>\n\u003cp>After that, a Courier-Journal article from two weeks ago popped up, a short list of favorite local foodstuffs offering \u003ca href=\"http://www.allbusiness.com/food-beverage/restaurants-food-service/12983216-1.html\">more details\u003c/a> to corroborate my fleeting experience with what I'd already read: \u003c/p>\n\u003cblockquote>\u003cp>\"Rusty Sturgeon is a Louisville food artist. The overall-wearing gentleman wanders the Highlands selling homemade beef jerky to Louisvillians after a night at the city's myriad clubs and drinking holes. Sturgeon is a friendly guy, but some folks might be (understandably) concerned about buying food off a guy on the street. Don't be. Sturgeon's jerky is way better than anything you'll get at the convenience store. May we suggest the flaming ass, a particularly spicy jerky strong enough to shake you out of a bourbon stupor.\" \u003c/p>\u003c/blockquote>\n\u003cp> I knew the trail was flaming ass-hot when I tracked down Sturgeon on \u003ca href=\"http://www.facebook.com/pages/Rusty-Sturgeon-The-Beef-Jerky-Guy/58519656931\">Facebook\u003c/a>, or at least a page someone had created in his honor. A benevolent face sprouting tendrils from the chin grinned out at me, frozen in a streetlight's unflattering glow. I immediately became his \"fan.\"\u003c/p>\n\u003cp>Of course, I still wanted to find the dude in the flesh. His Facebook page didn't link to Twitter -- or otherwise suggest he ever announced his intended schedule prior to hitting the streets, basket in hand. Later in the afternoon, I called The Back Door to ask when he usually came through. \"Speak slower, please,\" a deflated female voice yawned on the other end. I repeated the question. \"Oh yes,\" she said, perking up just the slightest bit. \"Sometimes he's here during the day, sometimes at night, sometimes during the day and at night as well. He's everywhere.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>That didn't help. At 10:00 p.m., I walked out the front door of my mom's house and hoofed it over to the bar. I had a drink. I waited for an hour. I saw a guy who'd taught me history in middle school, but no one selling jerky. When you're hunting for something, I wondered, as I drained my whiskey -- are you more likely to find it if you keep moving, or stay in one place? The problem with Sturgeon being everywhere, of course, is that, while he may cover a lot of ground, he's nowhere until you actually see him. Street food vendors tend to show up when you don't expect them, or when you need them most -- when you're, say, one tamale away from fainting. Maybe I shouldn't have eaten that pizza for dinner, I thought -- then I'd have needed him more. I got up, and left. I'd be back in December for another try.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Beyond Festivals: Street Food Actually on Streets and Sidewalks",
"title": "Beyond Festivals: Street Food Actually on Streets and Sidewalks",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/streetfood_hongkong2.jpg\" alt=\"streetfood hong kong\" title=\"streetfood in hong kong\" width=\"400\" height=\"400\" class=\"alignnone size-full wp-image-6547\">\u003c/p>\n\u003cp>These last two weekends in the Bay Area have been a celebration of the best and the biggest of food on the go. \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a> and \u003ca href=\"http://eatrealfest.com/\">Eat Real\u003c/a> both showed that there are indeed thousands of people willing to stand in long lines in the full heat of summer to try any tasty treat served from a bicycle or cart, tent or renovated taco truck.\u003c/p>\n\u003cp>But it was a bit like eating Thanksgiving dinner, my cousin's 12-course wedding banquet and my mom's new year's brunch all in the same week. The specialness of each blurred together, and the meaning of each was lost in the flurry of food.\u003c/p>\n\u003cp>If we would like to see the creativity of those festivals extended to the other 362 days of the year, we now need to divert some of our gustatory energy to ensuring systemic support of microenterprise. Yes, I know, public policy and economic reform is not nearly as sexy as a coconut-basil popsicle. And, yes, talking about immigration and community development is such a downer. Tweeting is way more fun than writing letters to our city supervisors.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/streetfood_laos1.jpg\" alt=\"street food in laos\" title=\"street food in laos\" width=\"375\" height=\"500\" class=\"alignnone size-full wp-image-6542\">\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In the U.S., our concept of business has always been closely bound to owning or renting property. With the words \u003ci>legitimate\u003c/i> and \u003ci>legal\u003c/i> defining benchmarks for entrepreneurs, street food rarely receives the kind of public awareness and support that other countries have long embedded into their daily rhythms. In some countries, nearly half of the food consumed comes from street vendors, and in Africa, Asia and Latin America, the street food sector employs from 6 to 25 percent of the urban work force, often involving entire families across generations. (See\u003cem> Street Foods: World Review of Nutrition and Dietetics\u003c/em>, ed. A.D. Simonpaulos, 2000.) \u003ca href=\"http://www.consumersinternational.org/\">Consumers International\u003c/a>, an independent organization working in 116 countries, has been researching and working closely with governments to support street food for over 30 years.\u003c/p>\n\u003cp>India and Singapore may serve as useful examples for us. Their burgeoning street food scenes are both relatively young. Singapore was established in 1959, and within ten years, the government realized the need to regulate street food vendors without diluting the island's distinctive culinary culture. Any eater who has made the pilgrimage to Singapore knows well that hawker centres a.k.a. food centres, with their endless stretches of food stalls, are the very effective and delicious compromise. While a few taxi drivers and old-timers may still grumble about how chicken rice just doesn't taste the same in air-conditioning, no one would think of giving up their neighborhood food centre. Located in the first floors of apartment complexes as well as concentrated in specially zoned, multi-level, sprawling malls, food hawkers are truly a day-to-day part of life in Singapore.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/streetfood_hongkong1.jpg\" alt=\"street food hong kong\" title=\"street food hong kong\" width=\"500\" height=\"353\" class=\"alignnone size-full wp-image-6539\">\u003c/p>\n\u003cp>In India, where maintaining the purity of food was inherent in cooking and eating and where strict adherence to caste distinctions limited eating food prepared by strangers, street food has only become popular in the past few decades. Since then, it has grown into such a huge, sprawling aspect of the urban landscape that its Supreme Court recently moved to \u003ca href=\"http://ibnlive.in.com/news/its-goodbye-to-delhi-street-food/40791-3.html\">ban\u003c/a> the preparation of food in public areas in New Delhi. Vendors will have to prepare their food at home and then sell them pre-packaged. (Caffeine, however, was specifically not criminalized: coffee and tea vendors enjoy a special dispensation.)\u003c/p>\n\u003cp>As expected, there was an outcry from vendors all across India. More interestingly, Indians who depend on street food for inexpensive meals complained that they wouldn't be able to watch the food being cooked, thus would not be able to witness its freshness and cleanliness. In countries where immediate quality is much more important than gimmick or branding, enforcing safety with off-site facilities may well give way to the transparency of a sidewalk stove.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/streetfood_laos2.jpg\" alt=\"street food in laos\" title=\"street food in laos\" width=\"375\" height=\"500\" class=\"alignnone size-full wp-image-6541\">\u003c/p>\n\u003cp>Thailand's \u003ca href=\"http://www.fao.org/DOCREP/MEETING/004/AB523E.HTM\">\"Clean Food Good Taste\"\u003c/a> campaign, launched in 1989, is a program that values the needs of small street vendors as well as restaurants. Especially critical to its success, the plan includes a public education program and cooperation across several government agencies at municipal, regional and federal levels.\u003c/p>\n\u003cp>Here in California, Sacramento has tried to \u003ca href=\"http://www.newsreview.com/sacramento/content?oid=946140\">rein in\u003c/a> taco trucks, while San Francisco this summer attempted to both \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?type=food&f=/c/a/2009/05/26/MN6317MLGI.DTL\">welcome and regulate food carts\u003c/a> in its city parks. Similar to New Delhi, the city adopted an ordinance requiring street food to be prepared in certified, off-site kitchens. With higher fees and the need for larger, more expensive carts, street food will more likely become an extension of well-established restaurants and more deeply capitalized entrepreneurs. While protecting our public health is certainly important, new laws need to be considered and discussed within the larger context of our city's culture and economic development.\u003c/p>\n\u003cp>If we as eaters want creative, locally based and locally relevant street vendors integrated into our culinary landscape, then we as citizens need to push our legislators to build a system that supports--not weeds out--very small businesses. It's one thing to push a cart around Dolores Park on the weekends as a hobby during your salad days. It's much another to bring in a living wage and move your family up the ladder while providing food for others day in, day out.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/streetfood_hanoi1.jpg\" alt=\"street food in hanoi\" title=\"street food in hanoi\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-6540\">\u003c/p>\n\u003cp>The whole issue of diversity was an obvious part of both street food festivals. We all like to think that San Francisco is one of the culinary capitals of the world. I'm counting down the years until San Jose or Santa Clara, Fremont or Fresno take over the reputation of truly international cuisine that they already deserve. Until then, I'd still like to see our city become more willing to support the full spectrum of culinary businesses. This means not only seeing unusual foods spelled out on the menu board. It means seeing a variety of people pushing the carts and pocketing the money.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/streetfood_thailand1.jpg\" alt=\"street food in thailand\" title=\"street food in thailand\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-6537\">\u003c/p>\n\n",
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"excerpt": "These last two weekends in the Bay Area have shown that there are indeed thousands of people willing to stand in long lines in the full heat of summer to try any tasty treat served from a bicycle or cart, tent or renovated taco truck.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/streetfood_hongkong2.jpg\" alt=\"streetfood hong kong\" title=\"streetfood in hong kong\" width=\"400\" height=\"400\" class=\"alignnone size-full wp-image-6547\">\u003c/p>\n\u003cp>These last two weekends in the Bay Area have been a celebration of the best and the biggest of food on the go. \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a> and \u003ca href=\"http://eatrealfest.com/\">Eat Real\u003c/a> both showed that there are indeed thousands of people willing to stand in long lines in the full heat of summer to try any tasty treat served from a bicycle or cart, tent or renovated taco truck.\u003c/p>\n\u003cp>But it was a bit like eating Thanksgiving dinner, my cousin's 12-course wedding banquet and my mom's new year's brunch all in the same week. The specialness of each blurred together, and the meaning of each was lost in the flurry of food.\u003c/p>\n\u003cp>If we would like to see the creativity of those festivals extended to the other 362 days of the year, we now need to divert some of our gustatory energy to ensuring systemic support of microenterprise. Yes, I know, public policy and economic reform is not nearly as sexy as a coconut-basil popsicle. And, yes, talking about immigration and community development is such a downer. Tweeting is way more fun than writing letters to our city supervisors.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/streetfood_laos1.jpg\" alt=\"street food in laos\" title=\"street food in laos\" width=\"375\" height=\"500\" class=\"alignnone size-full wp-image-6542\">\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>In the U.S., our concept of business has always been closely bound to owning or renting property. With the words \u003ci>legitimate\u003c/i> and \u003ci>legal\u003c/i> defining benchmarks for entrepreneurs, street food rarely receives the kind of public awareness and support that other countries have long embedded into their daily rhythms. In some countries, nearly half of the food consumed comes from street vendors, and in Africa, Asia and Latin America, the street food sector employs from 6 to 25 percent of the urban work force, often involving entire families across generations. (See\u003cem> Street Foods: World Review of Nutrition and Dietetics\u003c/em>, ed. A.D. Simonpaulos, 2000.) \u003ca href=\"http://www.consumersinternational.org/\">Consumers International\u003c/a>, an independent organization working in 116 countries, has been researching and working closely with governments to support street food for over 30 years.\u003c/p>\n\u003cp>India and Singapore may serve as useful examples for us. Their burgeoning street food scenes are both relatively young. Singapore was established in 1959, and within ten years, the government realized the need to regulate street food vendors without diluting the island's distinctive culinary culture. Any eater who has made the pilgrimage to Singapore knows well that hawker centres a.k.a. food centres, with their endless stretches of food stalls, are the very effective and delicious compromise. While a few taxi drivers and old-timers may still grumble about how chicken rice just doesn't taste the same in air-conditioning, no one would think of giving up their neighborhood food centre. Located in the first floors of apartment complexes as well as concentrated in specially zoned, multi-level, sprawling malls, food hawkers are truly a day-to-day part of life in Singapore.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/streetfood_hongkong1.jpg\" alt=\"street food hong kong\" title=\"street food hong kong\" width=\"500\" height=\"353\" class=\"alignnone size-full wp-image-6539\">\u003c/p>\n\u003cp>In India, where maintaining the purity of food was inherent in cooking and eating and where strict adherence to caste distinctions limited eating food prepared by strangers, street food has only become popular in the past few decades. Since then, it has grown into such a huge, sprawling aspect of the urban landscape that its Supreme Court recently moved to \u003ca href=\"http://ibnlive.in.com/news/its-goodbye-to-delhi-street-food/40791-3.html\">ban\u003c/a> the preparation of food in public areas in New Delhi. Vendors will have to prepare their food at home and then sell them pre-packaged. (Caffeine, however, was specifically not criminalized: coffee and tea vendors enjoy a special dispensation.)\u003c/p>\n\u003cp>As expected, there was an outcry from vendors all across India. More interestingly, Indians who depend on street food for inexpensive meals complained that they wouldn't be able to watch the food being cooked, thus would not be able to witness its freshness and cleanliness. In countries where immediate quality is much more important than gimmick or branding, enforcing safety with off-site facilities may well give way to the transparency of a sidewalk stove.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/streetfood_laos2.jpg\" alt=\"street food in laos\" title=\"street food in laos\" width=\"375\" height=\"500\" class=\"alignnone size-full wp-image-6541\">\u003c/p>\n\u003cp>Thailand's \u003ca href=\"http://www.fao.org/DOCREP/MEETING/004/AB523E.HTM\">\"Clean Food Good Taste\"\u003c/a> campaign, launched in 1989, is a program that values the needs of small street vendors as well as restaurants. Especially critical to its success, the plan includes a public education program and cooperation across several government agencies at municipal, regional and federal levels.\u003c/p>\n\u003cp>Here in California, Sacramento has tried to \u003ca href=\"http://www.newsreview.com/sacramento/content?oid=946140\">rein in\u003c/a> taco trucks, while San Francisco this summer attempted to both \u003ca href=\"http://www.sfgate.com/cgi-bin/article.cgi?type=food&f=/c/a/2009/05/26/MN6317MLGI.DTL\">welcome and regulate food carts\u003c/a> in its city parks. Similar to New Delhi, the city adopted an ordinance requiring street food to be prepared in certified, off-site kitchens. With higher fees and the need for larger, more expensive carts, street food will more likely become an extension of well-established restaurants and more deeply capitalized entrepreneurs. While protecting our public health is certainly important, new laws need to be considered and discussed within the larger context of our city's culture and economic development.\u003c/p>\n\u003cp>If we as eaters want creative, locally based and locally relevant street vendors integrated into our culinary landscape, then we as citizens need to push our legislators to build a system that supports--not weeds out--very small businesses. It's one thing to push a cart around Dolores Park on the weekends as a hobby during your salad days. It's much another to bring in a living wage and move your family up the ladder while providing food for others day in, day out.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/streetfood_hanoi1.jpg\" alt=\"street food in hanoi\" title=\"street food in hanoi\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-6540\">\u003c/p>\n\u003cp>The whole issue of diversity was an obvious part of both street food festivals. We all like to think that San Francisco is one of the culinary capitals of the world. I'm counting down the years until San Jose or Santa Clara, Fremont or Fresno take over the reputation of truly international cuisine that they already deserve. Until then, I'd still like to see our city become more willing to support the full spectrum of culinary businesses. This means not only seeing unusual foods spelled out on the menu board. It means seeing a variety of people pushing the carts and pocketing the money.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/streetfood_thailand1.jpg\" alt=\"street food in thailand\" title=\"street food in thailand\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-6537\">\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Eat Real Festival ",
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"content": "\u003cp>Wandering the unfamiliar, blandly mall-like environs of Jack London Square, a kind of mini-Emeryville, only with space, better taste, and a harbor view, you might have wondered where all the food-seeking hipsters were. It was Friday night, after all, the opening of Oakland's \u003ca href=\"http://eatrealfest.org\">Eat Real Festival\u003c/a>, yet there was no waft of organic pork carnitas, no compostable spoons littering the ground. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/drinkrealbeer500.jpg\" alt=\"drink real beer\" title=\"drink real beer\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-6476\">\u003c/p>\n\u003cp>But wait, what's in the hand of that guy strolling by? Was it a Mason jar filled with \u003ca href=\"http://www.21st-amendment.com/\">watermelon wheat beer\u003c/a>? And was that the Soviet-red logo for \u003ca href=\"http://www.ritualroasters.com/\">Ritual Roasters\u003c/a> coffee, painted on the side of a bike trailer peddling (by pedaling) a load of high-octane iced coffee? Hay bales for seats, toddlers clutching ice-cream cones while Mom and Dad downed a brew: this was definitely the place. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/ritualcoffeebike500.jpg\" alt=\"ritual coffee bike\" title=\"ritual coffee bike\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-6473\"> \u003c/p>\n\u003cp>Friday's unseasonally balmy night (\"Earthquake weather,\" nodded numerous passerby sagely, but that didn't seem to stop them from promenading along the waterfront, lemon-shiso sorbet dripping down their chins) made a perfect soft opening for the festival, which began with an open-air beer tasting ($25 for your own festival-logo'd glass drinking jar plus 8 tickets for filling it up, or $7 for a single serve) and ice-cream social. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Some real food to go with the beer would have been nice, but that would have to wait until the real crowds arrived on Saturday and Sunday. In the interim, then, there was the rare chance to sample and buy ice cream and sorbet from a dozen local makers with barely a line to be seen. Scream, Ici, Bi-Rite Creamery, Straus Ice Cream, Fenton's, Ceci, and more were scooping flavors ranging from pomegranate (Fenton's) to beet-lemon (Scream, and surprisingly good--like frozen borscht, in the tastiest possible way). \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/iciicecream500.jpg\" alt=\"ici ice cream\" title=\"ici ice cream\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-6475\">\u003c/p>\n\u003cp>There was an open-air game of Edible Pursuit (who knew the popsicle was invented in Oakland?), a highly competitive canning contest (dubbed, of course, \u003cem>Yes I Can\u003c/em>), live jazz and a whole lot of happy cone-licking kids. \u003c/p>\n\u003cp>Saturday, of course, was a lot busier, but the vibe stayed mellow. There was all that beer, for starters, and plenty of port-a-potties, and a lot of space to sprawl, wander, and lie out on the grass and watch the sailboats breeze by. You could check out the greywater recycling system set up by the crew at Aquaponics, watch cooking demonstrations, stroll through the expansive indoor marketplace to chat up farmers and artisanal jam-makers, or just go get more beer. \u003c/p>\n\u003cp>Or, if you wanted to eat, you could stand in line. It's inevitable, at events like this that are all about the food, that the main activity ends up being waiting in line. The lines weren't too bad, actually, but they moved slowly. \u003c/p>\n\u003cp>Very slowly. Watching four guys put together one plate at \u003ca href=\"http://www.jimnnicks.com/\">Jim and Nick's\u003c/a>--one massaging the shredded pork into a ball and put it on the bun, one scooping the pimento cheese, another putting on the pickles and saltines, and a fourth chatting up whichever cute girl was handing over her money, I did a little minutes-per-plate x people-in-line math, and gave up, even though I was longing to try a plate made by a bunch of Southern barbecue guys who had driven their rig all the way from Alabama to crash the event and show the West Coast how to bbq. \u003c/p>\n\u003cp>The trick, I realized, was to pick one long line--like the one for Seoul Food's Korean tacos-- and then send your friends out on recon missions to the shorter lines, so you'd have something to eat while you waited in line for something to eat. \u003c/p>\n\u003cp>Where the recent \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/08/24/sf-street-food-fanatics-unite/\">SF Street Food Festival\u003c/a> skipped actual street food for slimmed-down restaurant eats, Eat Real did keep it real, with taco trucks, soul food ribs and the \u003ca href=\"http://twitter.com/sexysoupcart\">Sexy Soup Lady\u003c/a> in a pink apron straddling her three-wheeled soup cart. And the prices were right, too, with nothing over $5. \u003c/p>\n\u003cp>Of course, this meant was nearly everything was some culturally-inspired variation on meat and dough, all squeezed down to the size of a slider, from pulled-chicken barbecue on a bun and Korean spicy-pork tacos to pupusas and bite-sized brisket sandwiches. Finding vegetables (beyond salsa and coleslaw) took a little searching, and it helped it if you liked falafel, didn't mind patronizing the fancy-tapas truck of festival co-sponsor Whole Foods, or got there before the veggie-pie folks had sold through their entire inventory. For dessert, there was more ice cream, of course. And cupcakes!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>What it was, overall, was a fun local event, a late-summer festival that did feel very Oaklandish, mixing up $3 pupusas with $20 \"Street Food\" t-shirts. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Wandering the unfamiliar, blandly mall-like environs of Jack London Square, a kind of mini-Emeryville, only with space, better taste, and a harbor view, you might have wondered where all the food-seeking hipsters were. It was Friday night, after all, the opening of Oakland's \u003ca href=\"http://eatrealfest.org\">Eat Real Festival\u003c/a>, yet there was no waft of organic pork carnitas, no compostable spoons littering the ground. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/drinkrealbeer500.jpg\" alt=\"drink real beer\" title=\"drink real beer\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-6476\">\u003c/p>\n\u003cp>But wait, what's in the hand of that guy strolling by? Was it a Mason jar filled with \u003ca href=\"http://www.21st-amendment.com/\">watermelon wheat beer\u003c/a>? And was that the Soviet-red logo for \u003ca href=\"http://www.ritualroasters.com/\">Ritual Roasters\u003c/a> coffee, painted on the side of a bike trailer peddling (by pedaling) a load of high-octane iced coffee? Hay bales for seats, toddlers clutching ice-cream cones while Mom and Dad downed a brew: this was definitely the place. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/ritualcoffeebike500.jpg\" alt=\"ritual coffee bike\" title=\"ritual coffee bike\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-6473\"> \u003c/p>\n\u003cp>Friday's unseasonally balmy night (\"Earthquake weather,\" nodded numerous passerby sagely, but that didn't seem to stop them from promenading along the waterfront, lemon-shiso sorbet dripping down their chins) made a perfect soft opening for the festival, which began with an open-air beer tasting ($25 for your own festival-logo'd glass drinking jar plus 8 tickets for filling it up, or $7 for a single serve) and ice-cream social. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Some real food to go with the beer would have been nice, but that would have to wait until the real crowds arrived on Saturday and Sunday. In the interim, then, there was the rare chance to sample and buy ice cream and sorbet from a dozen local makers with barely a line to be seen. Scream, Ici, Bi-Rite Creamery, Straus Ice Cream, Fenton's, Ceci, and more were scooping flavors ranging from pomegranate (Fenton's) to beet-lemon (Scream, and surprisingly good--like frozen borscht, in the tastiest possible way). \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/iciicecream500.jpg\" alt=\"ici ice cream\" title=\"ici ice cream\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-6475\">\u003c/p>\n\u003cp>There was an open-air game of Edible Pursuit (who knew the popsicle was invented in Oakland?), a highly competitive canning contest (dubbed, of course, \u003cem>Yes I Can\u003c/em>), live jazz and a whole lot of happy cone-licking kids. \u003c/p>\n\u003cp>Saturday, of course, was a lot busier, but the vibe stayed mellow. There was all that beer, for starters, and plenty of port-a-potties, and a lot of space to sprawl, wander, and lie out on the grass and watch the sailboats breeze by. You could check out the greywater recycling system set up by the crew at Aquaponics, watch cooking demonstrations, stroll through the expansive indoor marketplace to chat up farmers and artisanal jam-makers, or just go get more beer. \u003c/p>\n\u003cp>Or, if you wanted to eat, you could stand in line. It's inevitable, at events like this that are all about the food, that the main activity ends up being waiting in line. The lines weren't too bad, actually, but they moved slowly. \u003c/p>\n\u003cp>Very slowly. Watching four guys put together one plate at \u003ca href=\"http://www.jimnnicks.com/\">Jim and Nick's\u003c/a>--one massaging the shredded pork into a ball and put it on the bun, one scooping the pimento cheese, another putting on the pickles and saltines, and a fourth chatting up whichever cute girl was handing over her money, I did a little minutes-per-plate x people-in-line math, and gave up, even though I was longing to try a plate made by a bunch of Southern barbecue guys who had driven their rig all the way from Alabama to crash the event and show the West Coast how to bbq. \u003c/p>\n\u003cp>The trick, I realized, was to pick one long line--like the one for Seoul Food's Korean tacos-- and then send your friends out on recon missions to the shorter lines, so you'd have something to eat while you waited in line for something to eat. \u003c/p>\n\u003cp>Where the recent \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/08/24/sf-street-food-fanatics-unite/\">SF Street Food Festival\u003c/a> skipped actual street food for slimmed-down restaurant eats, Eat Real did keep it real, with taco trucks, soul food ribs and the \u003ca href=\"http://twitter.com/sexysoupcart\">Sexy Soup Lady\u003c/a> in a pink apron straddling her three-wheeled soup cart. And the prices were right, too, with nothing over $5. \u003c/p>\n\u003cp>Of course, this meant was nearly everything was some culturally-inspired variation on meat and dough, all squeezed down to the size of a slider, from pulled-chicken barbecue on a bun and Korean spicy-pork tacos to pupusas and bite-sized brisket sandwiches. Finding vegetables (beyond salsa and coleslaw) took a little searching, and it helped it if you liked falafel, didn't mind patronizing the fancy-tapas truck of festival co-sponsor Whole Foods, or got there before the veggie-pie folks had sold through their entire inventory. For dessert, there was more ice cream, of course. And cupcakes!\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>What it was, overall, was a fun local event, a late-summer festival that did feel very Oaklandish, mixing up $3 pupusas with $20 \"Street Food\" t-shirts. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "SF Street Food Fanatics Unite",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/sf-streetfood-festival-82209-070.jpg\" alt=\"I Cart Street Food\" title=\"I Cart Street Food\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-6299\">\u003cbr>\n\u003cem>I Cart Street Food\u003c/em>\u003c/p>\n\u003cp>Street food fanatics descended upon the Mission on Saturday for the \u003ca href=\"http://www.sfstreetfoodfest.com/\">San Francisco Street Food Festival 2009\u003c/a>, a day-long block party presented by \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a>. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/sf-streetfood-festival-82209-087.jpg\" alt=\"SF Street Food Festival 2009\" title=\"SF Street Food Festival 2009\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6300\">\u003cbr>\n\u003cem>SF Street Food Festival: If you grill it, they will come.\u003c/em>\u003c/p>\n\u003cp>With free admission and food/drink costing no more than $8, well over 5,000 eaters of all ages came out to celebrate SF’s vibrant \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/08/21/forum-street-eats/\">street food\u003c/a> community. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/sf-streetfood-festival-82209-039.jpg\" alt=\"SF Street Food Festival Masses\" title=\"SF Street Food Festival Masses\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6311\">\u003cbr>\n\u003cem>The Hungry Masses\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The sheer numbers that turned out was a tad overwhelming, but it was also heart-warming to see what good eaters we have here in SF. Lines snaked up and down the block, but surprisingly, the crowd seemed to be generally good-humored and calm (unlike the foaming-at-the-mouth angries at the \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/06/15/the-great-american-food-music-festival/\">Great American Food Fest\u003c/a> a few months back).\u003c/p>\n\u003cp>Patience was handsomely rewarded, and street food, glorious street food, was consumed. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/sf-streetfood-festival-82209-188.jpg\" alt=\"Elotes (Grilled Corn) from Los Cilantros\" title=\"Elotes (Grilled Corn) from Los Cilantros\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-6307\">\u003cbr>\n\u003cem>Elotes (Grilled Corn) from Los Cilantros\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/sf-streetfood-festival-82209-108.jpg\" alt=\"Anticuchos Chilenos from Sabores Del Sur\" title=\"Anticuchos Chilenos from Sabores Del Sur\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6302\">\u003cbr>\n\u003cem>Anticuchos Chilenos (Marinated New York Strip and Beef Heart with Peppers & Onions) and Mushroom/Spinach Empanada from Sabores Del Sur\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/sf-streetfood-festival-82209-192.jpg\" alt=\"House-made Hot Dogs from Absinthe\" title=\"House-made Hot Dogs from Absinthe\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-6309\">\u003cbr>\n\u003cem>House-made Hot Dogs with Guinness Mustard and Chili Ketchup from Absinthe\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/sf-streetfood-festival-82209-207.jpg\" alt=\"Creme Brulee Cart \" title=\"Creme Brulee Cart \" width=\"375\" height=\"500\" class=\"alignnone size-full wp-image-6310\">\u003cbr>\n\u003cem>Lavendar Crème Brulee from the Crème Brulee Cart\u003c/em>\u003c/p>\n\u003cp>I braved the \u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a> line and although their Squid Salad with maras pepper, preserved lemon, cabbage, mint and cilantro ($3) was sold out by the time I got to order, I was nicely satiated by the huge Moroccan \"Taco\" ($8) Chef Mourad Lahlou was serving up. The beverage pairing of iced Sweet Mint Tea hit the spot and cooled off the heat from the taco's harissa. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/sf-streetfood-festival-82209-128.jpg\" alt=\"Moroccan Taco from Aziza\" title=\"Moroccan Taco from Aziza\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6303\">\u003cbr>\n\u003ci>Moroccan \"Taco\": Flatbread with Summer Squash, Harissa, and Yogurt Sauce from Aziza\u003c/i>\u003c/p>\n\u003cp>For dessert, I followed the scent of sugar and fried dough to \u003cstrong>Endless Summer Sweets’\u003c/strong> Funnel Cake with sweet strawberries and cream. If there was any question on whether the line was worth it, my doubts vanished as I saw satisfied customers milling about with showers of powdered sugar on their arms and traces of whipped cream on their faces. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/sf-streetfood-festival-82209-130.jpg\" alt=\"Funnel Cake from Endless Summer Sweets\" title=\"Funnel Cake from Endless Summer Sweets\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6304\">\u003cbr>\n\u003ci>Funnel Cake with Strawberries and Cream from Endless Summer Sweets\u003c/i>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/sf-streetfood-festival-82209-093.jpg\" alt=\"SF Street Food Festival 2009\" title=\"SF Street Food Festival 2009\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6301\">\u003cbr>\n\u003ci>Gnom\u003c/i>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/sf-streetfood-festival-82209-186.jpg\" alt=\"SF Street Food Festival 2009\" title=\"SF Street Food Festival 2009\" width=\"375\" height=\"500\" class=\"alignnone size-full wp-image-6306\">\u003cbr>\n\u003ci>Gnom gnom\u003c/i>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/sf-streetfood-festival-82209-141.jpg\" alt=\"SF Street Food Festival 2009\" title=\"SF Street Food Festival 2009\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6305\">\u003cbr>\n\u003ci>Curb-side Dining\u003c/i>\u003c/p>\n\u003cp>The beauty of the street food fest was the greater vision of the event. For those who are unfamiliar with \u003cstrong>La Cocina\u003c/strong>, it is a phenomenal non-profit organization that acts as a food business incubator for low-income and immigrant entrepreneurs looking to start their own food business. The \u003cstrong>SF Street Food Festival\u003c/strong> brought people together, across the spectrum of class and culture, to celebrate in the everyday food that we all eat and love.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/sf-streetfood-festival-82209-144.jpg\" alt=\"SF Street Food Festival 2009\" title=\"SF Street Food Festival 2009\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6312\">\u003cbr>\n\u003ci>SF Street Food Festival 2009\u003c/i>\u003c/p>\n\u003cp>Leading up to the festival was an amazingly fun and well-orchestrated \u003ca href=\"http://lickmyspoon.com/sfeats/sf-street-food-scavenger-hunt/\">Scavenger Hunt\u003c/a> that had 224 teams roaming the city in search of delicious street eats, and generally assaulting San Francisco’s finest street vendors with their wit and creativity. \u003c/p>\n\u003cp>Really, it was no joke. Teams like \u003cstrong>Fatty Boomblatty\u003c/strong> and \u003cstrong>Trans-Fatso’s\u003c/strong> rapped to the \u003ca href=\"http://twitter.com/cremebruleecart\">Crème Brulee Cart Man\u003c/a>… \u003c/p>\n\u003cp>\u003cobject width=\"425\" height=\"344\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/UB4VPHOPeQs&hl=en&fs=1&\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/UB4VPHOPeQs&hl=en&fs=1&\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"425\" height=\"344\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cobject width=\"425\" height=\"344\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/s35Lgb27FRg&color1=0xb1b1b1&color2=0xcfcfcf&hl=en&feature=player_embedded&fs=1\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowScriptAccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/s35Lgb27FRg&color1=0xb1b1b1&color2=0xcfcfcf&hl=en&feature=player_embedded&fs=1\" type=\"application/x-shockwave-flash\" allowfullscreen=\"true\" allowscriptaccess=\"always\" width=\"425\" height=\"344\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>Miso Horny\u003c/strong> did a funky chicken dance (in public) for the \u003ca href=\"http://twitter.com/roliroti\">Roli Roti\u003c/a> folks…\u003c/p>\n\u003cp>\u003cobject width=\"425\" height=\"344\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/RjK4imNQGBQ&color1=0xb1b1b1&color2=0xcfcfcf&hl=en&feature=player_embedded&fs=1\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowScriptAccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/RjK4imNQGBQ&color1=0xb1b1b1&color2=0xcfcfcf&hl=en&feature=player_embedded&fs=1\" type=\"application/x-shockwave-flash\" allowfullscreen=\"true\" allowscriptaccess=\"always\" width=\"425\" height=\"344\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>And I wasn't above setting up an all out photo shoot at Bloodhound in the name of movie poster perfection with team \u003ca href=\"http://lickmyspoon.com\">Lick My Spoon\u003c/a>.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/streetfoodsf-scavenger_bloodhunt-movie-flyer_.jpg\" alt=\"Lick My Spoon Bloodhound poster\" title=\"Lick My Spoon Bloodhound poster\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-6313\"> \u003c/p>\n\u003cp>Oh, San Francisco. You are so special.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/sf-streetfood-festival-82209-190.jpg\" alt=\"Street Food Festival Scavenger Hunt Team Soup Sluts\" title=\"Street Food Festival Scavenger Hunt Team Soup Sluts\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-6308\">\u003cbr>\n\u003cem>Team \"Soup Sluts\"\u003c/em>\u003c/p>\n\n",
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"excerpt": "Street food fanatics descended upon the Mission on Saturday for the San Francisco Street Food Festival 2009, a day-long block party presented by La Cocina. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/sf-streetfood-festival-82209-070.jpg\" alt=\"I Cart Street Food\" title=\"I Cart Street Food\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-6299\">\u003cbr>\n\u003cem>I Cart Street Food\u003c/em>\u003c/p>\n\u003cp>Street food fanatics descended upon the Mission on Saturday for the \u003ca href=\"http://www.sfstreetfoodfest.com/\">San Francisco Street Food Festival 2009\u003c/a>, a day-long block party presented by \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a>. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/sf-streetfood-festival-82209-087.jpg\" alt=\"SF Street Food Festival 2009\" title=\"SF Street Food Festival 2009\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6300\">\u003cbr>\n\u003cem>SF Street Food Festival: If you grill it, they will come.\u003c/em>\u003c/p>\n\u003cp>With free admission and food/drink costing no more than $8, well over 5,000 eaters of all ages came out to celebrate SF’s vibrant \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/08/21/forum-street-eats/\">street food\u003c/a> community. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/sf-streetfood-festival-82209-039.jpg\" alt=\"SF Street Food Festival Masses\" title=\"SF Street Food Festival Masses\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6311\">\u003cbr>\n\u003cem>The Hungry Masses\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The sheer numbers that turned out was a tad overwhelming, but it was also heart-warming to see what good eaters we have here in SF. Lines snaked up and down the block, but surprisingly, the crowd seemed to be generally good-humored and calm (unlike the foaming-at-the-mouth angries at the \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/06/15/the-great-american-food-music-festival/\">Great American Food Fest\u003c/a> a few months back).\u003c/p>\n\u003cp>Patience was handsomely rewarded, and street food, glorious street food, was consumed. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/sf-streetfood-festival-82209-188.jpg\" alt=\"Elotes (Grilled Corn) from Los Cilantros\" title=\"Elotes (Grilled Corn) from Los Cilantros\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-6307\">\u003cbr>\n\u003cem>Elotes (Grilled Corn) from Los Cilantros\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/sf-streetfood-festival-82209-108.jpg\" alt=\"Anticuchos Chilenos from Sabores Del Sur\" title=\"Anticuchos Chilenos from Sabores Del Sur\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6302\">\u003cbr>\n\u003cem>Anticuchos Chilenos (Marinated New York Strip and Beef Heart with Peppers & Onions) and Mushroom/Spinach Empanada from Sabores Del Sur\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/sf-streetfood-festival-82209-192.jpg\" alt=\"House-made Hot Dogs from Absinthe\" title=\"House-made Hot Dogs from Absinthe\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-6309\">\u003cbr>\n\u003cem>House-made Hot Dogs with Guinness Mustard and Chili Ketchup from Absinthe\u003c/em>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/sf-streetfood-festival-82209-207.jpg\" alt=\"Creme Brulee Cart \" title=\"Creme Brulee Cart \" width=\"375\" height=\"500\" class=\"alignnone size-full wp-image-6310\">\u003cbr>\n\u003cem>Lavendar Crème Brulee from the Crème Brulee Cart\u003c/em>\u003c/p>\n\u003cp>I braved the \u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a> line and although their Squid Salad with maras pepper, preserved lemon, cabbage, mint and cilantro ($3) was sold out by the time I got to order, I was nicely satiated by the huge Moroccan \"Taco\" ($8) Chef Mourad Lahlou was serving up. The beverage pairing of iced Sweet Mint Tea hit the spot and cooled off the heat from the taco's harissa. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/sf-streetfood-festival-82209-128.jpg\" alt=\"Moroccan Taco from Aziza\" title=\"Moroccan Taco from Aziza\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6303\">\u003cbr>\n\u003ci>Moroccan \"Taco\": Flatbread with Summer Squash, Harissa, and Yogurt Sauce from Aziza\u003c/i>\u003c/p>\n\u003cp>For dessert, I followed the scent of sugar and fried dough to \u003cstrong>Endless Summer Sweets’\u003c/strong> Funnel Cake with sweet strawberries and cream. If there was any question on whether the line was worth it, my doubts vanished as I saw satisfied customers milling about with showers of powdered sugar on their arms and traces of whipped cream on their faces. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/sf-streetfood-festival-82209-130.jpg\" alt=\"Funnel Cake from Endless Summer Sweets\" title=\"Funnel Cake from Endless Summer Sweets\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6304\">\u003cbr>\n\u003ci>Funnel Cake with Strawberries and Cream from Endless Summer Sweets\u003c/i>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/sf-streetfood-festival-82209-093.jpg\" alt=\"SF Street Food Festival 2009\" title=\"SF Street Food Festival 2009\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6301\">\u003cbr>\n\u003ci>Gnom\u003c/i>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/sf-streetfood-festival-82209-186.jpg\" alt=\"SF Street Food Festival 2009\" title=\"SF Street Food Festival 2009\" width=\"375\" height=\"500\" class=\"alignnone size-full wp-image-6306\">\u003cbr>\n\u003ci>Gnom gnom\u003c/i>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/sf-streetfood-festival-82209-141.jpg\" alt=\"SF Street Food Festival 2009\" title=\"SF Street Food Festival 2009\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6305\">\u003cbr>\n\u003ci>Curb-side Dining\u003c/i>\u003c/p>\n\u003cp>The beauty of the street food fest was the greater vision of the event. For those who are unfamiliar with \u003cstrong>La Cocina\u003c/strong>, it is a phenomenal non-profit organization that acts as a food business incubator for low-income and immigrant entrepreneurs looking to start their own food business. The \u003cstrong>SF Street Food Festival\u003c/strong> brought people together, across the spectrum of class and culture, to celebrate in the everyday food that we all eat and love.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/sf-streetfood-festival-82209-144.jpg\" alt=\"SF Street Food Festival 2009\" title=\"SF Street Food Festival 2009\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-6312\">\u003cbr>\n\u003ci>SF Street Food Festival 2009\u003c/i>\u003c/p>\n\u003cp>Leading up to the festival was an amazingly fun and well-orchestrated \u003ca href=\"http://lickmyspoon.com/sfeats/sf-street-food-scavenger-hunt/\">Scavenger Hunt\u003c/a> that had 224 teams roaming the city in search of delicious street eats, and generally assaulting San Francisco’s finest street vendors with their wit and creativity. \u003c/p>\n\u003cp>Really, it was no joke. Teams like \u003cstrong>Fatty Boomblatty\u003c/strong> and \u003cstrong>Trans-Fatso’s\u003c/strong> rapped to the \u003ca href=\"http://twitter.com/cremebruleecart\">Crème Brulee Cart Man\u003c/a>… \u003c/p>\n\u003cp>\u003cobject width=\"425\" height=\"344\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/UB4VPHOPeQs&hl=en&fs=1&\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowscriptaccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/UB4VPHOPeQs&hl=en&fs=1&\" type=\"application/x-shockwave-flash\" allowscriptaccess=\"always\" allowfullscreen=\"true\" width=\"425\" height=\"344\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cobject width=\"425\" height=\"344\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/s35Lgb27FRg&color1=0xb1b1b1&color2=0xcfcfcf&hl=en&feature=player_embedded&fs=1\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowScriptAccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/s35Lgb27FRg&color1=0xb1b1b1&color2=0xcfcfcf&hl=en&feature=player_embedded&fs=1\" type=\"application/x-shockwave-flash\" allowfullscreen=\"true\" allowscriptaccess=\"always\" width=\"425\" height=\"344\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003cstrong>Miso Horny\u003c/strong> did a funky chicken dance (in public) for the \u003ca href=\"http://twitter.com/roliroti\">Roli Roti\u003c/a> folks…\u003c/p>\n\u003cp>\u003cobject width=\"425\" height=\"344\">\u003cparam name=\"movie\" value=\"http://www.youtube.com/v/RjK4imNQGBQ&color1=0xb1b1b1&color2=0xcfcfcf&hl=en&feature=player_embedded&fs=1\">\u003cparam name=\"allowFullScreen\" value=\"true\">\u003cparam name=\"allowScriptAccess\" value=\"always\">\u003cembed src=\"http://www.youtube.com/v/RjK4imNQGBQ&color1=0xb1b1b1&color2=0xcfcfcf&hl=en&feature=player_embedded&fs=1\" type=\"application/x-shockwave-flash\" allowfullscreen=\"true\" allowscriptaccess=\"always\" width=\"425\" height=\"344\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>And I wasn't above setting up an all out photo shoot at Bloodhound in the name of movie poster perfection with team \u003ca href=\"http://lickmyspoon.com\">Lick My Spoon\u003c/a>.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/streetfoodsf-scavenger_bloodhunt-movie-flyer_.jpg\" alt=\"Lick My Spoon Bloodhound poster\" title=\"Lick My Spoon Bloodhound poster\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-6313\"> \u003c/p>\n\u003cp>Oh, San Francisco. You are so special.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/sf-streetfood-festival-82209-190.jpg\" alt=\"Street Food Festival Scavenger Hunt Team Soup Sluts\" title=\"Street Food Festival Scavenger Hunt Team Soup Sluts\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-6308\">\u003cbr>\n\u003cem>Team \"Soup Sluts\"\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>Here is a photo slideshow from the \u003ca href=\"http://www.sfstreetfoodfest.com/\">San Francisco Street Food Festival 2009\u003c/a> that took place Saturday Aug 22, 2009 in the Mission District. The event was a benefit for the non-profit \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a>.\u003c/p>\n\u003cp>\u003ciframe align=\"center\" src=\"http://www.flickr.com/slideShow/index.gne?set_id=72157621999202345&\" frameborder=\"0\" width=\"500\" scrolling=\"no\" height=\"500\">\u003c/iframe>\u003c/p>\n\u003cp>\u003cem>photos by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Recap of the Event: \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/08/24/sf-street-food-fanatics-unite/\">SF Street Food Fanatics Unite\u003c/a>\u003cbr>\nLick My Spoon recaps the \u003ca href=\"http://lickmyspoon.com/sfeats/sf-street-food-scavenger-hunt/\">Street Food Scavenger Hunt\u003c/a>\u003cbr>\nListen to KQED's \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/08/21/forum-street-eats/\"> Forum program on Street Food\u003c/a> and find out about pavement cuisine resources and events.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Here is a photo slideshow from the \u003ca href=\"http://www.sfstreetfoodfest.com/\">San Francisco Street Food Festival 2009\u003c/a> that took place Saturday Aug 22, 2009 in the Mission District. The event was a benefit for the non-profit \u003ca href=\"http://www.lacocinasf.org/\">La Cocina\u003c/a>.\u003c/p>\n\u003cp>\u003ciframe align=\"center\" src=\"http://www.flickr.com/slideShow/index.gne?set_id=72157621999202345&\" frameborder=\"0\" width=\"500\" scrolling=\"no\" height=\"500\">\u003c/iframe>\u003c/p>\n\u003cp>\u003cem>photos by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>Recap of the Event: \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/08/24/sf-street-food-fanatics-unite/\">SF Street Food Fanatics Unite\u003c/a>\u003cbr>\nLick My Spoon recaps the \u003ca href=\"http://lickmyspoon.com/sfeats/sf-street-food-scavenger-hunt/\">Street Food Scavenger Hunt\u003c/a>\u003cbr>\nListen to KQED's \u003ca href=\"http://ww2.kqed.org/bayareabites/2009/08/21/forum-street-eats/\"> Forum program on Street Food\u003c/a> and find out about pavement cuisine resources and events.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/indianstyletacos.jpg\" alt=\"Indian style tacos at Fire Arts Festival in Oakland\" title=\"Indian style tacos at Fire Arts Festival in Oakland\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-6174\">\u003cbr>\n\u003cem>Indian Style Tacos at Fire Arts Festival in Oakland -- Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"wmode\" value=\"transparent\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R908211000.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" wmode=\"transparent\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/R908211000.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/epArchive/R908211000\">Street Eats\u003c/a>\u003cbr>\nForum takes to the streets to find out what mobile food vendors are dishing up in the Bay Area. From creme brulee carts and escargot on a stick to taco stands and tamales, street food is becoming more and more popular. Forum previews upcoming street food festivals in San Francisco and Oakland, and welcome listeners' \"pavement cuisine\" picks. \u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Dave Iverson \u003c/p>\n\u003cp>\u003cstrong>Guests:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Anya Fernald, founder of the \u003ca href=\"http://www.eatrealfest.com/\">Eat Real Festival\u003c/a> \u003ca href=\"http://twitter.com/eatrealfest\">@eatrealfest\u003c/a> \u003c/li>\n\u003cli>John Birdsall, online food editor for \u003ca href=\"http://blogs.sfweekly.com/foodie/\">SF Weekly\u003c/a> \u003ca href=\"http://twitter.com/sfoodie\">@SFoodie\u003c/a>\u003c/li>\n\u003cli>Eric Hill, founder of \u003ca href=\"http://www.yelp.com/biz/shuga-hill-catering-emeryville\">Shuga Hill Catering\u003c/a>, a Bay Area soul food on wheels catering business\u003c/li>\n\u003cli>Kristin Hoppe, certified nutrition consultant and natural chef for \u003ca href=\"http://foodtherapysf.com/index.html\">Food Therapy\u003c/a> and the \u003ca href=\"http://twitter.com/SexySoupCart\">@SexySoupCart\u003c/a>\u003c/li>\n\u003cli>Laurent Katgely, chef and owner of \u003ca href=\"http://www.chezspencer.net/\">Chez Spencer\u003c/a> and Spencer on the Go, a French 'taco truck' \u003ca href=\"http://twitter.com/chezspencergo\">@chezspencergo\u003c/a>\u003c/li>\n\u003cli>Shelly Garza, general manager of Rising Sun Entrepreneurs which works to help street vendors and caterers set up their businesses\u003c/li>\n\u003c/ul>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/dosa-ecstacy.jpg\" alt=\"Dosa Ecstacy\" title=\"Dosa Ecstacy\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-6175\">\u003cbr>\n\u003cem>Dosa Ecstacy vendor in Dolores Park at 2009 SF Dyke March -- Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Street Food Resources:\u003c/strong>\u003cbr>\n\u003ca href=\"http://sfstreetfood.tumblr.com/\">San Francisco Street Food Aggregator\u003c/a>: Centralizes mobile food tweets and vendors in one place for San Francisco. \u003ca href=\"http://twitter.com/sfstreetfood\">@sfstreetfood\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.lacocinasf.org/\">La Cocina:\u003c/a> Cultivates food entrepreneurs as they formalize and grow their businesses by providing affordable commercial kitchen space, industry-specific technical assistance and access to market opportunities. The organization focuses primarily on women from culturally diverse and immigrant communities.\u003c/p>\n\u003cp>SFWeekly's Food blog, SFoodie's \u003ca href=\"http://blogs.sfweekly.com/foodie/pavement_cuisine/\">posts on Pavement Cuisine\u003c/a>\u003c/p>\n\u003cp>7x7's \u003ca href=\"http://www.7x7.com/content/eat-drink/no-fail-guide-san-francisco-street-food\">The No-Fail Guide to San Francisco Street Food\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfstreetfoodfest.com/street_food_policy.php\">10 Things you may not know about San Francisco street food\u003c/a> (scroll up page for info)\u003c/p>\n\u003cp>\u003ca href=\"http://vendr.tv/\">VendrTV\u003c/a> video podcasts curbside cuisine. Hosted by Daniel Delaney, the show consists of 7-10 minutes episodes each individually highlighting a vendor, their food, and locale.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites twitter feed\u003c/strong> keeps you up-to-date on the latest street food scene and vendors in San Francisco as well as tweeting about media coverage of pavement cuisine in the Bay Area and Beyond \u003ca href=\"http://twitter.com/bayareabites\">@bayareabites\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Street Food Events:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfstreetfoodfest.com/\">San Francisco Street Food Festival\u003c/a>\u003cbr>\nAug 22, 2009 11am-7pm\u003cbr>\nFolsom Street between 25th & 26th\u003cbr>\nIn front of La Cocina / Free Admission\u003cbr>\n\u003ca href=\"http://www.brownpapertickets.com/event/72618\">Buy Passport to event\u003c/a> $20-$150 (but you can use cash)\u003cbr>\n\u003ca href=\"http://www.sfstreetfoodfest.com/silent_auction.php\">Silent Auction\u003c/a>, \u003ca href=\"http://www.sfstreetfoodfest.com/scavenger_hunt.php\">Scavenger Hunt\u003c/a>, \u003ca href=\"http://www.sfstreetfoodfest.com/street_food_photo_contest.php\">Street Food Photo Contest\u003c/a>\u003cbr>\nThe event is a benefit for La Cocina.\u003c/p>\n\u003cp>\u003ca href=\"http://www.eatrealfest.com/keepingitrealdinners\">Keeping It Real Dinners\u003c/a>: Restaurants pair with Eat Real non-profits partners for fundraiser dinners. Proceeds from each dinner benefit a specific food accessibility and/ or economic development organization. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.eatrealfest.com/\">Eat Real Festival\u003c/a>\u003cbr>\nAug 28-30, 2009 Fri 4p-9pm, Sat 10am-9pm, Sun 10am-5pm\u003cbr>\nJack London Square, Oakland\u003cbr>\nFree Admission\u003cbr>\nProceeds from the event benefit People's Grocery, La Cocina and Community Alliance with Family Farmers\u003c/p>\n\n",
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"excerpt": "Forum takes to the streets to find out what mobile food vendors are dishing up in the Bay Area. From creme brulee carts and escargot on a stick to taco stands and tamales, street food is becoming more and more popular. Forum previews upcoming street food festivals in San Francisco and Oakland, and welcome listeners' \"pavement cuisine\" picks. \r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/indianstyletacos.jpg\" alt=\"Indian style tacos at Fire Arts Festival in Oakland\" title=\"Indian style tacos at Fire Arts Festival in Oakland\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-6174\">\u003cbr>\n\u003cem>Indian Style Tacos at Fire Arts Festival in Oakland -- Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003cobject width=\"335\" height=\"85\">\u003cparam name=\"movie\" value=\"http://www.kqed.org/assets/flash/kqedplayer.swf\">\u003cparam name=\"wmode\" value=\"transparent\">\u003cparam name=\"flashvars\" value=\"file=http://www.kqed.org/radio/archives/R908211000.xml\">\u003cembed src=\"http://www.kqed.org/assets/flash/kqedplayer.swf\" type=\"application/x-shockwave-flash\" wmode=\"transparent\" width=\"335\" height=\"85\" flashvars=\"file=http://www.kqed.org/radio/archives/R908211000.xml\">\u003c/embed>\u003c/object>\u003c/p>\n\u003cp>\u003ca href=\"http://www.kqed.org/epArchive/R908211000\">Street Eats\u003c/a>\u003cbr>\nForum takes to the streets to find out what mobile food vendors are dishing up in the Bay Area. From creme brulee carts and escargot on a stick to taco stands and tamales, street food is becoming more and more popular. Forum previews upcoming street food festivals in San Francisco and Oakland, and welcome listeners' \"pavement cuisine\" picks. \u003c/p>\n\u003cp>\u003cstrong>Host:\u003c/strong> Dave Iverson \u003c/p>\n\u003cp>\u003cstrong>Guests:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>Anya Fernald, founder of the \u003ca href=\"http://www.eatrealfest.com/\">Eat Real Festival\u003c/a> \u003ca href=\"http://twitter.com/eatrealfest\">@eatrealfest\u003c/a> \u003c/li>\n\u003cli>John Birdsall, online food editor for \u003ca href=\"http://blogs.sfweekly.com/foodie/\">SF Weekly\u003c/a> \u003ca href=\"http://twitter.com/sfoodie\">@SFoodie\u003c/a>\u003c/li>\n\u003cli>Eric Hill, founder of \u003ca href=\"http://www.yelp.com/biz/shuga-hill-catering-emeryville\">Shuga Hill Catering\u003c/a>, a Bay Area soul food on wheels catering business\u003c/li>\n\u003cli>Kristin Hoppe, certified nutrition consultant and natural chef for \u003ca href=\"http://foodtherapysf.com/index.html\">Food Therapy\u003c/a> and the \u003ca href=\"http://twitter.com/SexySoupCart\">@SexySoupCart\u003c/a>\u003c/li>\n\u003cli>Laurent Katgely, chef and owner of \u003ca href=\"http://www.chezspencer.net/\">Chez Spencer\u003c/a> and Spencer on the Go, a French 'taco truck' \u003ca href=\"http://twitter.com/chezspencergo\">@chezspencergo\u003c/a>\u003c/li>\n\u003cli>Shelly Garza, general manager of Rising Sun Entrepreneurs which works to help street vendors and caterers set up their businesses\u003c/li>\n\u003c/ul>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/dosa-ecstacy.jpg\" alt=\"Dosa Ecstacy\" title=\"Dosa Ecstacy\" width=\"500\" height=\"335\" class=\"alignnone size-full wp-image-6175\">\u003cbr>\n\u003cem>Dosa Ecstacy vendor in Dolores Park at 2009 SF Dyke March -- Photo by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Street Food Resources:\u003c/strong>\u003cbr>\n\u003ca href=\"http://sfstreetfood.tumblr.com/\">San Francisco Street Food Aggregator\u003c/a>: Centralizes mobile food tweets and vendors in one place for San Francisco. \u003ca href=\"http://twitter.com/sfstreetfood\">@sfstreetfood\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.lacocinasf.org/\">La Cocina:\u003c/a> Cultivates food entrepreneurs as they formalize and grow their businesses by providing affordable commercial kitchen space, industry-specific technical assistance and access to market opportunities. The organization focuses primarily on women from culturally diverse and immigrant communities.\u003c/p>\n\u003cp>SFWeekly's Food blog, SFoodie's \u003ca href=\"http://blogs.sfweekly.com/foodie/pavement_cuisine/\">posts on Pavement Cuisine\u003c/a>\u003c/p>\n\u003cp>7x7's \u003ca href=\"http://www.7x7.com/content/eat-drink/no-fail-guide-san-francisco-street-food\">The No-Fail Guide to San Francisco Street Food\u003c/a>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfstreetfoodfest.com/street_food_policy.php\">10 Things you may not know about San Francisco street food\u003c/a> (scroll up page for info)\u003c/p>\n\u003cp>\u003ca href=\"http://vendr.tv/\">VendrTV\u003c/a> video podcasts curbside cuisine. Hosted by Daniel Delaney, the show consists of 7-10 minutes episodes each individually highlighting a vendor, their food, and locale.\u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites twitter feed\u003c/strong> keeps you up-to-date on the latest street food scene and vendors in San Francisco as well as tweeting about media coverage of pavement cuisine in the Bay Area and Beyond \u003ca href=\"http://twitter.com/bayareabites\">@bayareabites\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Street Food Events:\u003c/strong>\u003c/p>\n\u003cp>\u003ca href=\"http://www.sfstreetfoodfest.com/\">San Francisco Street Food Festival\u003c/a>\u003cbr>\nAug 22, 2009 11am-7pm\u003cbr>\nFolsom Street between 25th & 26th\u003cbr>\nIn front of La Cocina / Free Admission\u003cbr>\n\u003ca href=\"http://www.brownpapertickets.com/event/72618\">Buy Passport to event\u003c/a> $20-$150 (but you can use cash)\u003cbr>\n\u003ca href=\"http://www.sfstreetfoodfest.com/silent_auction.php\">Silent Auction\u003c/a>, \u003ca href=\"http://www.sfstreetfoodfest.com/scavenger_hunt.php\">Scavenger Hunt\u003c/a>, \u003ca href=\"http://www.sfstreetfoodfest.com/street_food_photo_contest.php\">Street Food Photo Contest\u003c/a>\u003cbr>\nThe event is a benefit for La Cocina.\u003c/p>\n\u003cp>\u003ca href=\"http://www.eatrealfest.com/keepingitrealdinners\">Keeping It Real Dinners\u003c/a>: Restaurants pair with Eat Real non-profits partners for fundraiser dinners. Proceeds from each dinner benefit a specific food accessibility and/ or economic development organization. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.eatrealfest.com/\">Eat Real Festival\u003c/a>\u003cbr>\nAug 28-30, 2009 Fri 4p-9pm, Sat 10am-9pm, Sun 10am-5pm\u003cbr>\nJack London Square, Oakland\u003cbr>\nFree Admission\u003cbr>\nProceeds from the event benefit People's Grocery, La Cocina and Community Alliance with Family Farmers\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": " Pie: A Separate Piece ",
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"content": "\u003cp>Unsurprisingly, the best pie scene in 20th century literature belongs to \u003ca href=\"http://www.roalddahl.com/\">Roald Dahl\u003c/a>, who wrote as vividly about food as he wrote about crummy parents, child-eating giants, sadistic schoolmarms, and the bright, plucky kids who best them. In \u003cem>Danny, The Champion of the World\u003c/em>, a kindly small-town doctor pays a house call on Danny's dad, leaving Danny, who hasn't eaten in 24 hours, with \"something huge and round wrapped up in greaseproof paper\":\u003c/p>\n\u003cblockquote>\u003cp>\n\"Very carefully, I now began to unwrap the greaseproof paper from around the doctor's present, and when I had finished, I saw before me the most enormous and beautiful pie in the world. It was covered all over, top, sides, and bottom, with a rich golden pastry. I took a knife from beside the sink and cut out a wedge. I started to eat it in my fingers, standing up. It was a cold meat pie. The meat was pink and tender with no fat or gristle in it, and there were hard-boiled eggs buried like treasures in several different places. The taste was absolutely fabulous. When I had finished the first slice, I cut another and ate that too. God bless Doctor Spencer, I thought. And God bless Mrs. Spencer as well.\"\u003c/p>\u003c/blockquote>\n\u003cp>For some reason, this description of the pie Danny eats, alone in the tiny caravan he shares with his wounded and temporarily immobile father, has stayed with me more than any of the book's many memorable passages. Dahl relished trafficking in warped food fantasies imaginative children might gleefully dream up and later, as adults, wiser and, by Dahl's subversive standards, probably much less fun, still enjoy: The \u003ca href=\"http://en.wikipedia.org/wiki/The_BFG\">BFG\u003c/a>'s flatulent frobscottle, the grotesque chocolate cake-scarfing sequence in \u003cem>Matilda\u003c/em>, and pretty much all of \u003cem>Charlie and The Chocolate Factory\u003c/em>. Yet this pie, by Dahl's standards, a straightforward, entirely believable concoction, occupies a special corner of memory. The pie is a simple, hearty dish, prepared by the sympathetic doctor's wife for a hungry boy who has no one to make him pies. Danny's mother is dead, and his father broke his leg trying to steal pheasants from a villainous beer tycoon. The boy deserves a pie, and Dahl makes sure he gets one -- because pies are the sort of thing bright, plucky children shouldn't have to do without. \u003c/p>\n\u003cp>The scene is moving, sure -- especially when you're in 3rd grade -- but the pie in question also sounds pretty good: grand, nourishing, and fanciful -- the way a pie should. \u003c/p>\n\u003cp>When I contemplate \"pie\", my mind races back centuries, through whirlwinds of sweet, stewed fillings and pressed pastry, past a light-speed procession of empty window-sills, chanted nursery rhymes, and county fairs, all the way back to Medieval Europe. I imagine great, honking, burnished-brown mountains of pastry hugging undisclosed fillings in broad, round pans, steam spitting through slits carved into the surface. Outside the crusts, cheery plump pie-people in tunics sit around a long table in a great hall. Someone drags forth an over-sized knife to carve slices, to see what lurks within -- maybe spiced plums, an array of berries, or some assemblage of juicy meat parts trapped between layers of dough, suspended in sauce like succulent specimens in amber, with perhaps a slender bird leg or two poking cautiously from the top crust. Even if you know what kind of pie you're about to inhale, the pleasant prospect of unearthing delicious hidden mysteries -- like the hard-boiled eggs in Danny's pie -- inevitably accompanies the pie form. Only when you actually crack into a pie, can you truly solve the mystery within. Pies are also a little funny, and not only because they're the target of a South Park character's unwavering \u003ca href=\"http://www.choiceshirts.com/images/PL/-0/PL-00161A-lg.jpg\">obsession\u003c/a>. I didn't know how funny pie could be until, at the age of twelve, I went to England with my family and watched, from a window seat on a Dover-bound train, a hulking, squinty-eyed English lad flail at his pencil-thin younger brother in the aisle, braying again and again: \"Edward, quit hogging all the pie!\" \u003c/p>\n\u003cp>Yes, pie provokes passion, more so than most desserts, but it's not popular just because it's evocative of anything; it's popular because it's good. \u003ca href=\"http://www.pieman.org/pageb.html\">Aron Kay\u003c/a> should have picked a lamer food to start hurling into the faces of famous people with offensive political platforms and/or excessively high opinions of themselves -- like runny porridge or gas station tamales. The formula for pie is deceptively uncomplicated and unassailable in its dazzling simplicity, really as close to perfect as it gets. Every great pie, regardless of provenance, hinges on interplay between its two components, crust and filling: in a classic American fruit pie, the salty, butter-rich crust balances and adds complexity to a sweet filling; in Tunisian brik, a brittle stack of crunchy phyllo-like pastry provides a bland, texturally interesting foil to the heady, moist mixture of tuna, egg, onions, and capers stuffed inside. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I'm not going to pretend I'm a pie expert, a true aficionado. I adore pie primarily in theory; I do not bake it myself, nor do I frequently purchase it from bakeries and diners. I like the \u003ca href=\"http://www.derbypie.com/louisville.html\">much-litigated Derby pie\u003c/a>, in no small part because we're pretty much from the same place. The Bay Area is obviously home to some good pie too. Even though I usually head there with other things in mind (namely, artichoke soup and great fish) I've always championed Pescadero's \u003ca href=\"http://www.duartestavern.com/\">Duarte's Tavern\u003c/a> for its sublime pie made with local olallieberries, the tart product of a \u003ca href=\"http://en.wikipedia.org/wiki/Olallieberry\">berry soap opera\u003c/a>. \u003c/p>\n\u003cp>You probably read about \u003ca href=\"http://pietruck.wordpress.com/\">Pie Truck\u003c/a> on \u003ca href=\"http://www.urbandaddy.com/sfo/food/6397/Pie_Truck_Homemade_Pies_at_Your_Doorstep_San_Francisco_SFO_Service\">Urban Daddy\u003c/a> last week. With the latest local food renaissance happening on wheels, roving carts and underground delivery services get more tweets than \u003ca href=\"http://twitter.com/THE_REAL_SHAQ\">Shaquille O' Neal\u003c/a>, and blogs put new-comers on blast within days of their first sale. We may be approaching gastronomic Thunderdome, a new quasi-post-apocalyptic condition of eating through recession, where restaurants, having struggled, gradually shutter and practically disappear altogether, surrendering the pitted scene to scrappy, subsistence-level free-agents -- wagon-pushers and van vendors -- with no regard for increasingly irrelevant health code regulations, much less entrepreneurial convention. \u003c/p>\n\u003cp>\u003ca href=\"http://twitter.com/pietruck\">Pie Truck\u003c/a> is one of the latest freelance foodie endeavors to garner city-wide attention and, as it turns out, it's a lovely, deserving operation. I hollered at Pie Truck proprietor Chris Bauer on Wednesday of last week. Chris is a former architect, brother to \u003ca href=\"http://mattbauermusic.com/\">Matt Bauer\u003c/a>, the fantastic banjo-slinging singer-songwriter who once called San Francisco home. I asked Chris if he'd deliver to the Richmond, where I'd be house-and-dog-sitting for my dad all week. He said he could. To make my regular Saturday morning pick-up basketball game, I'd have to be away from the house during his normal delivery hours. I said I'd slip the money under the mat if he'd leave the pies. That would be fine, he said. \u003c/p>\n\u003cp>On Saturday, I made it back to the house -- sweaty, exhausted, and famished -- at around 11:15 a.m. No pie, I thought, staring at the steps leading up to the door. My little wad of bills still peeked out from under the mat. I watched the news and drank some juice. Noon approached. Did he forget, I wondered, checking the street through the window. I kept checking every few minutes. I chased the dog around the house to distract myself. He's totally not coming, I thought as another 30 minutes passed. I watched more television. I changed the channel several hundred times. I checked the street again. I looked at the clock and shook my head, despondent. The elusive pie-man was surely a no-show. He was a faker, not a baker. He was so underground, so sneaky, so profoundly and diabolically aligned with the inherent mystery of his chosen product that he did not deliver anything at all. That was, in fact, his whole deal, I thought, becoming a little angry as I contemplated cooking up a new blog topic on shortish notice. My oxygen-deprived brain throbbing from the effort such irrational pondering required, I hit the showers. As I emerged from the bathroom, I caught a glimpse of a man's head bobbing very briefly through the frame of the front window. I climbed into clothes as fast as I could and raced to the door. Two boxes, one small and white, the other large and pink, sat on the doorstep. The money was gone. My pies were here. I dashed down the stairs and scanned the street. There was not a truck or a pie-man in sight. He'd come after all -- and left as swiftly as he'd arrived.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/pieatmyfeet400.jpg\" alt=\"Pie Truck Pies at doorstep\" title=\"Pie Truck Pies at doorstep\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-5688\">\u003c/p>\n\u003cp>Ten minutes later, I sat down to a lunch of oven-warmed pie. The 5\" chicken pot pie was drier on the inside than I'd expected, intense and savory, not creamy, the slightly peppery, golden strings of chicken spun around celery, peas, and carrots beneath the puffy dome of crust.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/chickenpotpie400.jpg\" alt=\"Pie Truck Chicken Pot Pie\" title=\"Pie Truck Chicken Pot Pie\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-5686\">\u003c/p>\n\u003cp>I ate half and moved on. The 10\" apple pie was truly excellent. I ate two wedges, just like Danny, and surrendered. The apple filling tasted like mulled cider, deep and warm, just sweet enough; the crust was thick, slightly doughy yet delicious -- a most happy ending to a short pie story I feared would never come full circle. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/applepie400.jpg\" alt=\"Pie Truck slice of apple pie\" title=\"Pie Truck slice of apple pie\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-5685\">\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Unsurprisingly, the best pie scene in 20th century literature belongs to \u003ca href=\"http://www.roalddahl.com/\">Roald Dahl\u003c/a>, who wrote as vividly about food as he wrote about crummy parents, child-eating giants, sadistic schoolmarms, and the bright, plucky kids who best them. In \u003cem>Danny, The Champion of the World\u003c/em>, a kindly small-town doctor pays a house call on Danny's dad, leaving Danny, who hasn't eaten in 24 hours, with \"something huge and round wrapped up in greaseproof paper\":\u003c/p>\n\u003cblockquote>\u003cp>\n\"Very carefully, I now began to unwrap the greaseproof paper from around the doctor's present, and when I had finished, I saw before me the most enormous and beautiful pie in the world. It was covered all over, top, sides, and bottom, with a rich golden pastry. I took a knife from beside the sink and cut out a wedge. I started to eat it in my fingers, standing up. It was a cold meat pie. The meat was pink and tender with no fat or gristle in it, and there were hard-boiled eggs buried like treasures in several different places. The taste was absolutely fabulous. When I had finished the first slice, I cut another and ate that too. God bless Doctor Spencer, I thought. And God bless Mrs. Spencer as well.\"\u003c/p>\u003c/blockquote>\n\u003cp>For some reason, this description of the pie Danny eats, alone in the tiny caravan he shares with his wounded and temporarily immobile father, has stayed with me more than any of the book's many memorable passages. Dahl relished trafficking in warped food fantasies imaginative children might gleefully dream up and later, as adults, wiser and, by Dahl's subversive standards, probably much less fun, still enjoy: The \u003ca href=\"http://en.wikipedia.org/wiki/The_BFG\">BFG\u003c/a>'s flatulent frobscottle, the grotesque chocolate cake-scarfing sequence in \u003cem>Matilda\u003c/em>, and pretty much all of \u003cem>Charlie and The Chocolate Factory\u003c/em>. Yet this pie, by Dahl's standards, a straightforward, entirely believable concoction, occupies a special corner of memory. The pie is a simple, hearty dish, prepared by the sympathetic doctor's wife for a hungry boy who has no one to make him pies. Danny's mother is dead, and his father broke his leg trying to steal pheasants from a villainous beer tycoon. The boy deserves a pie, and Dahl makes sure he gets one -- because pies are the sort of thing bright, plucky children shouldn't have to do without. \u003c/p>\n\u003cp>The scene is moving, sure -- especially when you're in 3rd grade -- but the pie in question also sounds pretty good: grand, nourishing, and fanciful -- the way a pie should. \u003c/p>\n\u003cp>When I contemplate \"pie\", my mind races back centuries, through whirlwinds of sweet, stewed fillings and pressed pastry, past a light-speed procession of empty window-sills, chanted nursery rhymes, and county fairs, all the way back to Medieval Europe. I imagine great, honking, burnished-brown mountains of pastry hugging undisclosed fillings in broad, round pans, steam spitting through slits carved into the surface. Outside the crusts, cheery plump pie-people in tunics sit around a long table in a great hall. Someone drags forth an over-sized knife to carve slices, to see what lurks within -- maybe spiced plums, an array of berries, or some assemblage of juicy meat parts trapped between layers of dough, suspended in sauce like succulent specimens in amber, with perhaps a slender bird leg or two poking cautiously from the top crust. Even if you know what kind of pie you're about to inhale, the pleasant prospect of unearthing delicious hidden mysteries -- like the hard-boiled eggs in Danny's pie -- inevitably accompanies the pie form. Only when you actually crack into a pie, can you truly solve the mystery within. Pies are also a little funny, and not only because they're the target of a South Park character's unwavering \u003ca href=\"http://www.choiceshirts.com/images/PL/-0/PL-00161A-lg.jpg\">obsession\u003c/a>. I didn't know how funny pie could be until, at the age of twelve, I went to England with my family and watched, from a window seat on a Dover-bound train, a hulking, squinty-eyed English lad flail at his pencil-thin younger brother in the aisle, braying again and again: \"Edward, quit hogging all the pie!\" \u003c/p>\n\u003cp>Yes, pie provokes passion, more so than most desserts, but it's not popular just because it's evocative of anything; it's popular because it's good. \u003ca href=\"http://www.pieman.org/pageb.html\">Aron Kay\u003c/a> should have picked a lamer food to start hurling into the faces of famous people with offensive political platforms and/or excessively high opinions of themselves -- like runny porridge or gas station tamales. The formula for pie is deceptively uncomplicated and unassailable in its dazzling simplicity, really as close to perfect as it gets. Every great pie, regardless of provenance, hinges on interplay between its two components, crust and filling: in a classic American fruit pie, the salty, butter-rich crust balances and adds complexity to a sweet filling; in Tunisian brik, a brittle stack of crunchy phyllo-like pastry provides a bland, texturally interesting foil to the heady, moist mixture of tuna, egg, onions, and capers stuffed inside. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I'm not going to pretend I'm a pie expert, a true aficionado. I adore pie primarily in theory; I do not bake it myself, nor do I frequently purchase it from bakeries and diners. I like the \u003ca href=\"http://www.derbypie.com/louisville.html\">much-litigated Derby pie\u003c/a>, in no small part because we're pretty much from the same place. The Bay Area is obviously home to some good pie too. Even though I usually head there with other things in mind (namely, artichoke soup and great fish) I've always championed Pescadero's \u003ca href=\"http://www.duartestavern.com/\">Duarte's Tavern\u003c/a> for its sublime pie made with local olallieberries, the tart product of a \u003ca href=\"http://en.wikipedia.org/wiki/Olallieberry\">berry soap opera\u003c/a>. \u003c/p>\n\u003cp>You probably read about \u003ca href=\"http://pietruck.wordpress.com/\">Pie Truck\u003c/a> on \u003ca href=\"http://www.urbandaddy.com/sfo/food/6397/Pie_Truck_Homemade_Pies_at_Your_Doorstep_San_Francisco_SFO_Service\">Urban Daddy\u003c/a> last week. With the latest local food renaissance happening on wheels, roving carts and underground delivery services get more tweets than \u003ca href=\"http://twitter.com/THE_REAL_SHAQ\">Shaquille O' Neal\u003c/a>, and blogs put new-comers on blast within days of their first sale. We may be approaching gastronomic Thunderdome, a new quasi-post-apocalyptic condition of eating through recession, where restaurants, having struggled, gradually shutter and practically disappear altogether, surrendering the pitted scene to scrappy, subsistence-level free-agents -- wagon-pushers and van vendors -- with no regard for increasingly irrelevant health code regulations, much less entrepreneurial convention. \u003c/p>\n\u003cp>\u003ca href=\"http://twitter.com/pietruck\">Pie Truck\u003c/a> is one of the latest freelance foodie endeavors to garner city-wide attention and, as it turns out, it's a lovely, deserving operation. I hollered at Pie Truck proprietor Chris Bauer on Wednesday of last week. Chris is a former architect, brother to \u003ca href=\"http://mattbauermusic.com/\">Matt Bauer\u003c/a>, the fantastic banjo-slinging singer-songwriter who once called San Francisco home. I asked Chris if he'd deliver to the Richmond, where I'd be house-and-dog-sitting for my dad all week. He said he could. To make my regular Saturday morning pick-up basketball game, I'd have to be away from the house during his normal delivery hours. I said I'd slip the money under the mat if he'd leave the pies. That would be fine, he said. \u003c/p>\n\u003cp>On Saturday, I made it back to the house -- sweaty, exhausted, and famished -- at around 11:15 a.m. No pie, I thought, staring at the steps leading up to the door. My little wad of bills still peeked out from under the mat. I watched the news and drank some juice. Noon approached. Did he forget, I wondered, checking the street through the window. I kept checking every few minutes. I chased the dog around the house to distract myself. He's totally not coming, I thought as another 30 minutes passed. I watched more television. I changed the channel several hundred times. I checked the street again. I looked at the clock and shook my head, despondent. The elusive pie-man was surely a no-show. He was a faker, not a baker. He was so underground, so sneaky, so profoundly and diabolically aligned with the inherent mystery of his chosen product that he did not deliver anything at all. That was, in fact, his whole deal, I thought, becoming a little angry as I contemplated cooking up a new blog topic on shortish notice. My oxygen-deprived brain throbbing from the effort such irrational pondering required, I hit the showers. As I emerged from the bathroom, I caught a glimpse of a man's head bobbing very briefly through the frame of the front window. I climbed into clothes as fast as I could and raced to the door. Two boxes, one small and white, the other large and pink, sat on the doorstep. The money was gone. My pies were here. I dashed down the stairs and scanned the street. There was not a truck or a pie-man in sight. He'd come after all -- and left as swiftly as he'd arrived.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/pieatmyfeet400.jpg\" alt=\"Pie Truck Pies at doorstep\" title=\"Pie Truck Pies at doorstep\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-5688\">\u003c/p>\n\u003cp>Ten minutes later, I sat down to a lunch of oven-warmed pie. The 5\" chicken pot pie was drier on the inside than I'd expected, intense and savory, not creamy, the slightly peppery, golden strings of chicken spun around celery, peas, and carrots beneath the puffy dome of crust.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/08/chickenpotpie400.jpg\" alt=\"Pie Truck Chicken Pot Pie\" title=\"Pie Truck Chicken Pot Pie\" width=\"400\" height=\"300\" class=\"alignnone size-full wp-image-5686\">\u003c/p>\n\u003cp>I ate half and moved on. The 10\" apple pie was truly excellent. I ate two wedges, just like Danny, and surrendered. The apple filling tasted like mulled cider, deep and warm, just sweet enough; the crust was thick, slightly doughy yet delicious -- a most happy ending to a short pie story I feared would never come full circle. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cimg class=\"alignnone size-full wp-image-4735\" title=\"frybread - Indian tacos\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/frybread_taco1.jpg\" alt=\"frybread - Indian tacos\" width=\"500\" height=\"332\">\u003c/p>\n\u003cp>As California's road trip season begins, it's time to pull out that list of foods that are worth a detour or two. If you're passing by or through tribal land, allow time in your day and space in your stomach for a stop at roadside stalls offering fry bread or, even better, Indian tacos. Many of us are all a-twitter about the mash-up of Korean bbq and tortillas. But this much quieter and long established blend of taco toppings on soft, still-hot flatbread is better than anything I've tasted from digitally hyped menus.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-4734\" title=\"frybread stall\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/frybread_stall1.jpg\" alt=\"frybread stall\" width=\"500\" height=\"332\">\u003c/p>\n\u003cp>For the taco aficionados among you: Do not pepper me with hate comments about what constitutes a \"real\" taco. Take it up with the Indian Nations. For the politically minded, I acknowledge that the physical and cultural repercussions of making refined white flour a daily staple, is not something to celebrate, especially in communities stranded both literally and figuratively in the middle of vast food deserts. Like many foods we love, from latkes to lumpia, eating more isn't eating better.\u003c/p>\n\u003cp>But for those who are open to the culinary creativity of everyday folks, then this is food worth savoring. During your summer travels, look for stands located on busier strips near post offices, grocery stores or tribal councils. For the best fry breads, plan on arriving earlier in the day, as they will sell out. Peek around and see if there are cast iron pans at the ready. Each round of dough should be patted by hand and fried to order, and if it's your first time, order a plain one to enjoy fry bread at its humblest. If you like funnel cakes, doughnuts, angel wings, or those little bits of leftover pie dough that your mom fried up just for you, then you'll be right at home.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-4733\" title=\"frybread small round\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/frybread_smallround1.jpg\" alt=\"frybread small round\" width=\"500\" height=\"332\">\u003c/p>\n\u003cp>Many give Navajos of the Southwest the blue ribbon for making the best fry bread, but tribes all across the country have perfected their own versions. Some use baking powder; others have developed yeasty variations. Big or small, round or square, thin or hefty -- everyone has their favorite way of making it.\u003c/p>\n\u003cp>I wish I could say that fry bread has a happy history. Stories that includes broken treaties, prison camps and reservations, surplus commodities and starvation are not the ones usually passed around while we're stuffing our faces. But like bitter parsley and unsalted bread, times of suffering are also passed from table to table with pride. We are here. We survived. We are together. We will prevail.\u003c/p>\n\u003cp>Pow wows are one of the best places to enjoy native foods. Celebratory gatherings, these were banned by our government until the 1960s, but fortunately, they now appear annually in every region. Search this \u003ca href=\"http://www.snowwowl.com/pwlinks.html\">\u003cstrong>pow wow calendar for California\u003c/strong>\u003c/a> to see if you'll be near one this year. Be sure it's open to the public, and check for special events that the kids will especially enjoy.\u003c/p>\n\u003cp>Fry bread is super easy to make, and kids will enjoy patting their own rounds. For a healthier version, try grilling the bread, another trick that is family friendly and even easier.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-4732\" title=\"frybread meal\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/frybread_meal1.jpg\" alt=\"frybread meal\" width=\"500\" height=\"266\">\u003c/p>\n\u003cp>\u003cstrong>FRY BREAD\u003c/strong>\u003c/p>\n\u003cp>This recipe is adapted from one that appears in the excellent book, \u003cem>\u003ca href=\"http://www.amazon.com/Foods-Americas-Native-Recipes-Traditions/dp/1580082599/ref=sr_1_1?ie=UTF8&s=books&qid=1245694824&sr=1-1\">Foods of the Americas\u003c/a>\u003c/em>, by Fernando and Marlene Divina, published in partnership with the \u003ca href=\"http://www.nmai.si.edu/\">\u003cstrong>Smithsonian National Museum of the American Indian\u003c/strong>\u003c/a>. Fry bread is usually cooked until golden, without deep browning or char marks. You can sprinkle the rounds with cinnamon and sugar for a sweet treat, or wrap your favorite sandwich fillings for a savory meal.\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 8 small rounds.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 cups unbleached all-purpose flour, plus extra for rolling\u003cbr>\n1 tablespoon baking powder\u003cbr>\n1 teaspoon kosher salt\u003cbr>\n1 1/4 cups warm water\u003cbr>\nVegetable oil, for frying\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. In a bowl, combine and stir together the flour, baking powder and salt. Make a well and then pour in the water. Form a soft dough, and then knead very gently and briefly to form a ball. Roll into a log, cover with a clean towel and let rest for 10 minutes.\u003c/p>\n\u003cp>2. Cut the dough crosswise into 8 pieces, keeping the pieces covered while you're working. Patting with floured hands and using a rolling pin, form rounds that are about 1/4-inch thick. Dust both sides of each round evenly with flour, stack and cover with a cloth until ready to cook.\u003c/p>\n\u003cp>3. To fry: Heat 1 inch of oil in a deep, wide pan over medium-high heat. Cook 1 to 2 pieces of dough at a time, taking care not to overcrowd. Cook, turning once, until golden brown, 2 to 3 minutes on each side. Cook one first, and test for doneness before continuing with the other rounds. The fry bread should be dry and crisp on the outside, moist on the inside. Drain on paper towels and serve will still warm.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>4. To grill: Prepare charcoal or heat a gas grill to medium-high. After forming the rounds, place the dough on the grill rack and cook until bubbles form and the dough has risen slightly, 2 to 3 minutes on each side. The surface of the bread should be dry to the touch.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg class=\"alignnone size-full wp-image-4735\" title=\"frybread - Indian tacos\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/frybread_taco1.jpg\" alt=\"frybread - Indian tacos\" width=\"500\" height=\"332\">\u003c/p>\n\u003cp>As California's road trip season begins, it's time to pull out that list of foods that are worth a detour or two. If you're passing by or through tribal land, allow time in your day and space in your stomach for a stop at roadside stalls offering fry bread or, even better, Indian tacos. Many of us are all a-twitter about the mash-up of Korean bbq and tortillas. But this much quieter and long established blend of taco toppings on soft, still-hot flatbread is better than anything I've tasted from digitally hyped menus.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-4734\" title=\"frybread stall\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/frybread_stall1.jpg\" alt=\"frybread stall\" width=\"500\" height=\"332\">\u003c/p>\n\u003cp>For the taco aficionados among you: Do not pepper me with hate comments about what constitutes a \"real\" taco. Take it up with the Indian Nations. For the politically minded, I acknowledge that the physical and cultural repercussions of making refined white flour a daily staple, is not something to celebrate, especially in communities stranded both literally and figuratively in the middle of vast food deserts. Like many foods we love, from latkes to lumpia, eating more isn't eating better.\u003c/p>\n\u003cp>But for those who are open to the culinary creativity of everyday folks, then this is food worth savoring. During your summer travels, look for stands located on busier strips near post offices, grocery stores or tribal councils. For the best fry breads, plan on arriving earlier in the day, as they will sell out. Peek around and see if there are cast iron pans at the ready. Each round of dough should be patted by hand and fried to order, and if it's your first time, order a plain one to enjoy fry bread at its humblest. If you like funnel cakes, doughnuts, angel wings, or those little bits of leftover pie dough that your mom fried up just for you, then you'll be right at home.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-4733\" title=\"frybread small round\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/frybread_smallround1.jpg\" alt=\"frybread small round\" width=\"500\" height=\"332\">\u003c/p>\n\u003cp>Many give Navajos of the Southwest the blue ribbon for making the best fry bread, but tribes all across the country have perfected their own versions. Some use baking powder; others have developed yeasty variations. Big or small, round or square, thin or hefty -- everyone has their favorite way of making it.\u003c/p>\n\u003cp>I wish I could say that fry bread has a happy history. Stories that includes broken treaties, prison camps and reservations, surplus commodities and starvation are not the ones usually passed around while we're stuffing our faces. But like bitter parsley and unsalted bread, times of suffering are also passed from table to table with pride. We are here. We survived. We are together. We will prevail.\u003c/p>\n\u003cp>Pow wows are one of the best places to enjoy native foods. Celebratory gatherings, these were banned by our government until the 1960s, but fortunately, they now appear annually in every region. Search this \u003ca href=\"http://www.snowwowl.com/pwlinks.html\">\u003cstrong>pow wow calendar for California\u003c/strong>\u003c/a> to see if you'll be near one this year. Be sure it's open to the public, and check for special events that the kids will especially enjoy.\u003c/p>\n\u003cp>Fry bread is super easy to make, and kids will enjoy patting their own rounds. For a healthier version, try grilling the bread, another trick that is family friendly and even easier.\u003c/p>\n\u003cp>\u003cimg class=\"alignnone size-full wp-image-4732\" title=\"frybread meal\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/06/frybread_meal1.jpg\" alt=\"frybread meal\" width=\"500\" height=\"266\">\u003c/p>\n\u003cp>\u003cstrong>FRY BREAD\u003c/strong>\u003c/p>\n\u003cp>This recipe is adapted from one that appears in the excellent book, \u003cem>\u003ca href=\"http://www.amazon.com/Foods-Americas-Native-Recipes-Traditions/dp/1580082599/ref=sr_1_1?ie=UTF8&s=books&qid=1245694824&sr=1-1\">Foods of the Americas\u003c/a>\u003c/em>, by Fernando and Marlene Divina, published in partnership with the \u003ca href=\"http://www.nmai.si.edu/\">\u003cstrong>Smithsonian National Museum of the American Indian\u003c/strong>\u003c/a>. Fry bread is usually cooked until golden, without deep browning or char marks. You can sprinkle the rounds with cinnamon and sugar for a sweet treat, or wrap your favorite sandwich fillings for a savory meal.\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 8 small rounds.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n3 cups unbleached all-purpose flour, plus extra for rolling\u003cbr>\n1 tablespoon baking powder\u003cbr>\n1 teaspoon kosher salt\u003cbr>\n1 1/4 cups warm water\u003cbr>\nVegetable oil, for frying\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003c/p>\n\u003cp>1. In a bowl, combine and stir together the flour, baking powder and salt. Make a well and then pour in the water. Form a soft dough, and then knead very gently and briefly to form a ball. Roll into a log, cover with a clean towel and let rest for 10 minutes.\u003c/p>\n\u003cp>2. Cut the dough crosswise into 8 pieces, keeping the pieces covered while you're working. Patting with floured hands and using a rolling pin, form rounds that are about 1/4-inch thick. Dust both sides of each round evenly with flour, stack and cover with a cloth until ready to cook.\u003c/p>\n\u003cp>3. To fry: Heat 1 inch of oil in a deep, wide pan over medium-high heat. Cook 1 to 2 pieces of dough at a time, taking care not to overcrowd. Cook, turning once, until golden brown, 2 to 3 minutes on each side. Cook one first, and test for doneness before continuing with the other rounds. The fry bread should be dry and crisp on the outside, moist on the inside. Drain on paper towels and serve will still warm.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>4. To grill: Prepare charcoal or heat a gas grill to medium-high. After forming the rounds, place the dough on the grill rack and cook until bubbles form and the dough has risen slightly, 2 to 3 minutes on each side. The surface of the bread should be dry to the touch.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cstrong>\u003ca href=\"http://flickr.com/photos/melaniewong/525411908/\">\u003cimg src=\"http://farm2.static.flickr.com/1135/525411908_952572560d.jpg?v=0\" width=\"300\">\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>I will be eternally grateful to the participants at \u003cstrong>\u003ca href=\"http://www.chowhound.com\">Chowhound\u003c/a>\u003c/strong> because they taught me, many years ago, to love taco trucks. I now seek out taco trucks wherever I go and some of the best tacos I have eaten have been off of these mobile trucks in many different cities. My mouth waters to think about the tacos at the \u003cstrong>\u003ca href=\"http://www.chowhound.com/topics/25171\">El Novillo taco truck\u003c/a>\u003c/strong> in Oakland's Fruitvale district followed by a licuado nuez -- a milkshake with walnuts -- from the Ojo de Agua truck nearby.\u003c/p>\n\u003cp>Over the years, I have come to appreciate the community that springs up around taco trucks in many towns. In some places, I will be the only \"jueda\" at the trucks -- surrounded by mainly Latino families or workers on lunch breaks. The workers and owners of the taco trucks are usually immigrants to the United States and seem to work very hard at their jobs. Cleanliness is always a question when I bring friends to taco trucks for the first time, and contrary to popular belief, taco trucks are inspected by the Health Department and are held to general health and safety standards. Is every taco truck I have gone to immaculate? No, but neither is every \"brick and mortar\" restaurant.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://flickr.com/photos/melaniewong/525941987/\">\u003cimg src=\"http://farm2.static.flickr.com/1093/525941987_74b8898e78.jpg?v=0\" width=\"300\">\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Citing safety and health concerns, along with cries of \"unfair competition\" from brick and mortar restaurants in the area, the City of Salinas is considering an outright ban on \"mobile vendors\" or a severe restriction on their business. In January, the city set a cap on the vendor permits at the current count of 31 and no new permits will be issued causing a gradual fade-out of taco trucks in Salinas. Next week, an as-of-yet unpublicized proposal is scheduled to go before the city council that will further restrict the taco trucks. The proposal could include possible time restrictions instructing taco trucks to only operate between 6 pm and 6 am, could require that the vendors move their trucks every 15 minutes to one hour, or could cause taco trucks to have to move off of public streets and on to private property zoned for the business. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Melanie Wong, a frequent poster to the Chowhound boards, is often in Salinas visiting family and has been highlighting the wonderful food coming from the Salinas taco trucks. \"I'm on the side of good food, and the side of the best tacos I can find, wherever that is,\" she says. And in Salinas, the best tacos seem to come from the trucks. In talking to other customers, Wong discovered that the Salinas taco trucks are a magnet for Latino families up and down the valley as the town is known for having some of the best food around. And according to a \u003cstrong>\u003ca href=\"http://www.chowhound.com/topics/409977\">thread on the Chowhound boards this week\u003c/a>\u003c/strong>, many Chowhounds agree about the caliber of tacos they tasted.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://flickr.com/photos/melaniewong/538060418/\">\u003cimg src=\"http://farm2.static.flickr.com/1050/538060418_584a62226b.jpg?v=0\" width=\"300\">\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>This is not an easy battle to fight. The Salinas United Business Association (SUBA) is in favor of restrictions on the taco trucks, and the taco truck vendors are not naturally organized enough to have a united voice to fight the issue. Fortunately, the vendors have recently retained counsel from the Central Valley. \"The vendors couldn't get anyone in the area to represent them,\" says Wong, as the issue in Salinas is so divisive.\u003c/p>\n\u003cp>Restrictions or elimination of taco trucks seems to be a trend in cities throughout the nation. \u003cstrong>\u003ca href=\"http://www.ocregister.com/ocregister/homepage/abox/article_1580989.php\">The city of Santa Ana\u003c/a>\u003c/strong> has been trying to ban trucks over the last year, Nashville considered an ordinance, and Los Angeles has passed restrictions on taco trucks.\u003c/p>\n\u003cp>The ban bothers me because it seems like big business squashing the little guy in order to make a higher profit. While there may be legitimate health and safety concerns, in most counties there are processes in place with the county health inspector to handle any issues without the city council stepping in with an overarching ban. The same goes for vendors working without legitimate licenses. In both instances, the government should be going after the perpetrator instead of banning an entire class of food providers.\u003c/p>\n\u003cp>And I don't buy the claims of unfair competition from traditional sit-down restaurants. When I go out to eat at a restaurant, I don't usually end up at a taco truck. It may be legitimate that the taco trucks pull from franchise establishments like Taco Bell, McDonald's and Wendy's, but I don't see much crossover between restaurants and taco trucks. But even if it were the case that taco trucks were competition, how about making a better taco that attracts people to your business and letting the market decide what it likes best? There will always be the issue of cost, as taco trucks have lower overhead and can sell the tacos for less. But with value-add services such as liquor, sit-down service, and menu items other than tacos and burritos, it is possible to attract people to a sit-down restaurant over a taco truck.\u003c/p>\n\u003cp>Additionally, the Salinas taco trucks are providing food to a clientele that may not have much other means to eat out. There is a high concentration of very low-income agricultural workers in that area who either don't have the time or don't have the money to eat at higher-end restaurants. \"The Salinas taco trucks are a vibrant part of the local community\", says \u003cstrong>\u003ca href=\"http://www.worldonaplate.org\">Jeanne Brophy\u003c/a>\u003c/strong> who visited the taco trucks in December. \"They are a great alternative for those who don't want to spend money going to sit-down restaurants and want fresher and tastier food than traditional fast-food franchises.\"\u003c/p>\n\u003cp>The possible taco truck ban in Salinas has overarching effects for all of us in the Bay Area. This could set a precedent that will soon come to our communities, and the ban will affect approximately 49 families in Salinas. Immigrant families that are trying hard to create a business and add value to their city by preparing and serving great food -- families who are a part of our greater Bay Area community.\u003c/p>\n\u003cp>If you are interested in having your voice heard about the Salinas taco trucks, contact the \u003cstrong>\u003ca href=\"http://www.ci.salinas.ca.us/CCouncil/CC01.html\">Salinas City Council\u003c/a>\u003c/strong> before their scheduled meeting on June 19.\u003c/p>\n\u003cp>To visit the Salinas taco trucks, \u003cstrong>\u003ca href=\"http://maps.google.com/maps/ms?ie=UTF8&hl=en&msa=0&msid=108185290246656733987.00000112e99f91a2d353a&om=1&ll=36.677781,-121.635818&spn=0.058236,0.106602&z=13\">check out this map detailing the location of all the trucks\u003c/a>\u003c/strong> (via Chowhound).\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>All photos courtesy of \u003cstrong>\u003ca href=\"http://flickr.com/photos/melaniewong/\">Melanie Wong\u003c/a>\u003c/strong> and used with her permission.\u003c/p>\n\n",
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"description": "I will be eternally grateful to the participants at Chowhound because they taught me, many years ago, to love taco trucks. I now seek out taco trucks wherever I go and some of the best tacos I have eaten have been off of these mobile trucks in many different cities. My mouth waters to think",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>\u003ca href=\"http://flickr.com/photos/melaniewong/525411908/\">\u003cimg src=\"http://farm2.static.flickr.com/1135/525411908_952572560d.jpg?v=0\" width=\"300\">\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>I will be eternally grateful to the participants at \u003cstrong>\u003ca href=\"http://www.chowhound.com\">Chowhound\u003c/a>\u003c/strong> because they taught me, many years ago, to love taco trucks. I now seek out taco trucks wherever I go and some of the best tacos I have eaten have been off of these mobile trucks in many different cities. My mouth waters to think about the tacos at the \u003cstrong>\u003ca href=\"http://www.chowhound.com/topics/25171\">El Novillo taco truck\u003c/a>\u003c/strong> in Oakland's Fruitvale district followed by a licuado nuez -- a milkshake with walnuts -- from the Ojo de Agua truck nearby.\u003c/p>\n\u003cp>Over the years, I have come to appreciate the community that springs up around taco trucks in many towns. In some places, I will be the only \"jueda\" at the trucks -- surrounded by mainly Latino families or workers on lunch breaks. The workers and owners of the taco trucks are usually immigrants to the United States and seem to work very hard at their jobs. Cleanliness is always a question when I bring friends to taco trucks for the first time, and contrary to popular belief, taco trucks are inspected by the Health Department and are held to general health and safety standards. Is every taco truck I have gone to immaculate? No, but neither is every \"brick and mortar\" restaurant.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://flickr.com/photos/melaniewong/525941987/\">\u003cimg src=\"http://farm2.static.flickr.com/1093/525941987_74b8898e78.jpg?v=0\" width=\"300\">\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>Citing safety and health concerns, along with cries of \"unfair competition\" from brick and mortar restaurants in the area, the City of Salinas is considering an outright ban on \"mobile vendors\" or a severe restriction on their business. In January, the city set a cap on the vendor permits at the current count of 31 and no new permits will be issued causing a gradual fade-out of taco trucks in Salinas. Next week, an as-of-yet unpublicized proposal is scheduled to go before the city council that will further restrict the taco trucks. The proposal could include possible time restrictions instructing taco trucks to only operate between 6 pm and 6 am, could require that the vendors move their trucks every 15 minutes to one hour, or could cause taco trucks to have to move off of public streets and on to private property zoned for the business. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Melanie Wong, a frequent poster to the Chowhound boards, is often in Salinas visiting family and has been highlighting the wonderful food coming from the Salinas taco trucks. \"I'm on the side of good food, and the side of the best tacos I can find, wherever that is,\" she says. And in Salinas, the best tacos seem to come from the trucks. In talking to other customers, Wong discovered that the Salinas taco trucks are a magnet for Latino families up and down the valley as the town is known for having some of the best food around. And according to a \u003cstrong>\u003ca href=\"http://www.chowhound.com/topics/409977\">thread on the Chowhound boards this week\u003c/a>\u003c/strong>, many Chowhounds agree about the caliber of tacos they tasted.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://flickr.com/photos/melaniewong/538060418/\">\u003cimg src=\"http://farm2.static.flickr.com/1050/538060418_584a62226b.jpg?v=0\" width=\"300\">\u003c/a>\u003c/strong>\u003c/p>\n\u003cp>This is not an easy battle to fight. The Salinas United Business Association (SUBA) is in favor of restrictions on the taco trucks, and the taco truck vendors are not naturally organized enough to have a united voice to fight the issue. Fortunately, the vendors have recently retained counsel from the Central Valley. \"The vendors couldn't get anyone in the area to represent them,\" says Wong, as the issue in Salinas is so divisive.\u003c/p>\n\u003cp>Restrictions or elimination of taco trucks seems to be a trend in cities throughout the nation. \u003cstrong>\u003ca href=\"http://www.ocregister.com/ocregister/homepage/abox/article_1580989.php\">The city of Santa Ana\u003c/a>\u003c/strong> has been trying to ban trucks over the last year, Nashville considered an ordinance, and Los Angeles has passed restrictions on taco trucks.\u003c/p>\n\u003cp>The ban bothers me because it seems like big business squashing the little guy in order to make a higher profit. While there may be legitimate health and safety concerns, in most counties there are processes in place with the county health inspector to handle any issues without the city council stepping in with an overarching ban. The same goes for vendors working without legitimate licenses. In both instances, the government should be going after the perpetrator instead of banning an entire class of food providers.\u003c/p>\n\u003cp>And I don't buy the claims of unfair competition from traditional sit-down restaurants. When I go out to eat at a restaurant, I don't usually end up at a taco truck. It may be legitimate that the taco trucks pull from franchise establishments like Taco Bell, McDonald's and Wendy's, but I don't see much crossover between restaurants and taco trucks. But even if it were the case that taco trucks were competition, how about making a better taco that attracts people to your business and letting the market decide what it likes best? There will always be the issue of cost, as taco trucks have lower overhead and can sell the tacos for less. But with value-add services such as liquor, sit-down service, and menu items other than tacos and burritos, it is possible to attract people to a sit-down restaurant over a taco truck.\u003c/p>\n\u003cp>Additionally, the Salinas taco trucks are providing food to a clientele that may not have much other means to eat out. There is a high concentration of very low-income agricultural workers in that area who either don't have the time or don't have the money to eat at higher-end restaurants. \"The Salinas taco trucks are a vibrant part of the local community\", says \u003cstrong>\u003ca href=\"http://www.worldonaplate.org\">Jeanne Brophy\u003c/a>\u003c/strong> who visited the taco trucks in December. \"They are a great alternative for those who don't want to spend money going to sit-down restaurants and want fresher and tastier food than traditional fast-food franchises.\"\u003c/p>\n\u003cp>The possible taco truck ban in Salinas has overarching effects for all of us in the Bay Area. This could set a precedent that will soon come to our communities, and the ban will affect approximately 49 families in Salinas. Immigrant families that are trying hard to create a business and add value to their city by preparing and serving great food -- families who are a part of our greater Bay Area community.\u003c/p>\n\u003cp>If you are interested in having your voice heard about the Salinas taco trucks, contact the \u003cstrong>\u003ca href=\"http://www.ci.salinas.ca.us/CCouncil/CC01.html\">Salinas City Council\u003c/a>\u003c/strong> before their scheduled meeting on June 19.\u003c/p>\n\u003cp>To visit the Salinas taco trucks, \u003cstrong>\u003ca href=\"http://maps.google.com/maps/ms?ie=UTF8&hl=en&msa=0&msid=108185290246656733987.00000112e99f91a2d353a&om=1&ll=36.677781,-121.635818&spn=0.058236,0.106602&z=13\">check out this map detailing the location of all the trucks\u003c/a>\u003c/strong> (via Chowhound).\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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},
"closealltabs": {
"id": "closealltabs",
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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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"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.",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"source": "Commonwealth Club of California"
},
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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"title": "Forum",
"tagline": "The conversation starts here",
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"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
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"order": 9
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"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
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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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"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"
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"how-i-built-this": {
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"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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"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. ",
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"order": 15
},
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"jerrybrown": {
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"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"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/",
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"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": {
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"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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},
"masters-of-scale": {
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"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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"meta": {
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"source": "WaitWhat"
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"rss": "https://rss.art19.com/masters-of-scale"
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},
"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",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
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"link": "/radio/program/morning-edition"
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"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
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"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
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"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
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},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
"info": "Analysis, background reports and updates from the PBS NewsHour putting today's news in context.",
"airtime": "MON-FRI 3pm-4pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/PBS-News-Hour-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.pbs.org/newshour/",
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},
"link": "/radio/program/pbs-newshour",
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"apple": "https://itunes.apple.com/us/podcast/pbs-newshour-full-show/id394432287?mt=2",
"tuneIn": "https://tunein.com/radio/PBS-NewsHour---Full-Show-p425698/",
"rss": "https://www.pbs.org/newshour/feeds/rss/podcasts/show"
}
},
"perspectives": {
"id": "perspectives",
"title": "Perspectives",
"tagline": "KQED's series of daily listener commentaries since 1991",
"info": "KQED's series of daily listener commentaries since 1991.",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/01/Perspectives_Tile_Final.jpg",
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"officialWebsiteLink": "/perspectives/",
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"source": "kqed",
"order": 14
},
"link": "/perspectives",
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"npr": "https://www.npr.org/podcasts/432309616/perspectives",
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},
"planet-money": {
"id": "planet-money",
"title": "Planet Money",
"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
"airtime": "SUN 3pm-4pm",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
"officialWebsiteLink": "https://www.npr.org/sections/money/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/planet-money",
"subscribe": {
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