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"content": "\u003cfigure id=\"attachment_85267\" class=\"wp-caption aligncenter\" style=\"max-width: 1746px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/china1chicken_wide-0eb50ac6a248e9f00921ae376d276bf2c25f3915.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/china1chicken_wide-0eb50ac6a248e9f00921ae376d276bf2c25f3915.jpg\" alt=\"An "Out of Stock" sticker on a menu picture of chicken nuggets at a McDonald's store in Hong Kong on July 25, 2014. A U.S. company that supplies meat to some fast food chains in China has pulled all its products, some of which were chicken nuggets sold in Hong Kong, made by a Chinese subsidiary. Photo: Kin Cheung/AP\" width=\"1746\" height=\"980\" class=\"size-full wp-image-85267\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">An \"Out of Stock\" sticker on a menu picture of chicken nuggets at a McDonald's store in Hong Kong on July 25, 2014. A U.S. company that supplies meat to some fast food chains in China has pulled all its products, some of which were chicken nuggets sold in Hong Kong, made by a Chinese subsidiary. Photo: Kin Cheung/AP\u003cbr>\u003c/figcaption>\u003c/figure>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/4458700/anthony-kuhn\" target=\"_blank\">Anthony Kuhn\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/07/28/336081302/fast-food-scandal-revives-chinas-food-safety-anxieties\" target=\"_blank\">The Salt at NPR Food\u003c/a> (7/28/14)\u003c/p>\n\u003cp>A U.S. company that supplies meat to some of the world's largest fast food chains in China has pulled all its products made by a Chinese subsidiary, after reports that it was selling expired products.\u003c/p>\n\u003cp>The food safety scandal that erupted in China in the last week has also spread overseas, affecting chain restaurants in Japan and Hong Kong and prompted calls for tighter food safety regulation in China.\u003c/p>\n\u003cp>The privately held OSI is headquartered in Aurora, Ill., and claims 50 manufacturing facilities worldwide. Its Chinese subsidiary, Shanghai Husi Food Co., Ltd., sells beef patties, chicken nuggets and, according to its \u003ca href=\"http://husi.en.ecplaza.net\">web site\u003c/a>, cooked frozen snail meat. Its customers in China include McDonalds, KFC, Pizza Hut, Papa John's and Starbucks.\u003c/p>\n\u003cp>An \u003ca href=\"https://www.youtube.com/watch?v=bdVrontZXUQ\">expose\u003c/a> that aired July 20 on Shanghai television used a hidden camera to show workers picking meat off the floor and returning it to the production line and handling meat without ungloved hands. It also revealed documentation that the firm was falsifying production dates and selling expired beef and chicken to customers.\u003c/p>\n\u003cfigure id=\"attachment_85268\" class=\"wp-caption aligncenter\" style=\"max-width: 2634px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/china2-e1fa0abf7f8d304d8f1880608f50dd5a72f1cf80.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/china2-e1fa0abf7f8d304d8f1880608f50dd5a72f1cf80.jpg\" alt=\"Customers eat at a McDonald's restaurant in Hong Kong Friday, July 25, 2014. McDonald's restaurants in Hong Kong have taken chicken nuggets and chicken filet burgers off the menu after a U.S.-owned supplier in mainland China was accused of selling expired meat. Photo: Kin Cheung/AP\" width=\"2634\" height=\"1977\" class=\"size-full wp-image-85268\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Customers eat at a McDonald's restaurant in Hong Kong Friday, July 25, 2014. McDonald's restaurants in Hong Kong have taken chicken nuggets and chicken filet burgers off the menu after a U.S.-owned supplier in mainland China was accused of selling expired meat. Photo: Kin Cheung/AP\u003c/figcaption>\u003c/figure>\n\u003cp>Following the reports, McDonalds restaurants in Japan have begun to source chicken from Thailand instead of China. Hong Kong McDonalds stopped selling McNuggets and chicken fillets from Husi. And the \u003cem>Wall Street Journal\u003c/em> \u003ca href=\"http://online.wsj.com/articles/mcdonalds-faces-shortage-of-beef-chicken-at-some-china-stores-1406521911?mod=trending_now_10\">reported\u003c/a> Monday that McDonalds outlets in Beijing and Shanghai had run out of both hamburgers and chicken.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"I sincerely apologize to all of our customers in China,\" OSI's CEO Sheldon Lavin said in a \u003ca href=\"http://www.osigroup.com/husiShanghai.html\">statement\u003c/a>. \"We will bear the responsibility of these missteps, and will make sure they never happen again.\"\u003c/p>\n\u003cp>This latest scandal joins a long list of similar recent incidents in China. These include \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=94748565\">milk tainted\u003c/a> with the industrial additive melamine, \"gutter oil\" salvaged from drainage ditches and reprocessed into cooking oil, rat meat being sold as lamb and \u003ca href=\"http://www.marketplace.org/topics/world/chinas-toxic-harvest-growing-tainted-food-cancer-villages\">extensive soil poisoning\u003c/a> of agricultural land.\u003c/p>\n\u003cp>Meanwhile, to the fury of many Chinese taxpayers, their nation's leaders are insulated from such risks, as their food \u003ca href=\"http://articles.latimes.com/2011/sep/16/world/la-fg-china-elite-farm-20110917\">is procured\u003c/a> through \"special supply\" channels, grown on pesticide-free, organic farms, according to the \u003cem>Los Angeles Times\u003c/em>.\u003c/p>\n\u003cp>Still, China's government has moved quickly to address the problem, arresting five people, including the head of Husi, and shut down nearly 600 restaurants. China is currently revising its food safety laws, amid calls for stiffer penalties for lawbreakers.\u003c/p>\n\u003cp>Shanghai-based food safety expert Lin Rongquan says the incident is a good opportunity to push for improved food safety management.\u003c/p>\n\u003cp>\"At first, there was a lot of discussion among consumers, who were shocked that such problems could occur at this kind of company,\" he says. \"But I think consumer confidence will recover quickly, and the incident's impact will not be too great.\"\u003c/p>\n\u003cp>Indeed, a weekend meal at a Western fast food restaurant remains a commonplace and attainable symbol that a Chinese family has reached the middle class. Many Chinese consumers expect quality and hygiene standards at these chains to be a cut above their less-standardized Chinese counterparts.\u003c/p>\n\u003cp>Critics in China see the larger issue of food safety problems in the same light as pollution and industrial accidents: part of the high cost of blindly pursuing GDP growth – something China's leaders vowed to end more than a decade ago.\u003c/p>\n\u003cp>China's situation bears some resemblance to what the U.S. went through early in the last century, when shockingly unsanitary conditions in the meatpacking industry became a target of the progressive movement, including the 1906 novel \u003cem>The Jungle\u003c/em> by muckraking journalist and author Upton Sinclair.\u003c/p>\n\u003cp>China's government appears to be giving state-run media limited leeway to rake some muck of their own on the food safety issue, especially when the scandals occur at foreign-owned enterprises.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"I sincerely apologize to all of our customers in China,\" OSI's CEO Sheldon Lavin said in a \u003ca href=\"http://www.osigroup.com/husiShanghai.html\">statement\u003c/a>. \"We will bear the responsibility of these missteps, and will make sure they never happen again.\"\u003c/p>\n\u003cp>This latest scandal joins a long list of similar recent incidents in China. These include \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=94748565\">milk tainted\u003c/a> with the industrial additive melamine, \"gutter oil\" salvaged from drainage ditches and reprocessed into cooking oil, rat meat being sold as lamb and \u003ca href=\"http://www.marketplace.org/topics/world/chinas-toxic-harvest-growing-tainted-food-cancer-villages\">extensive soil poisoning\u003c/a> of agricultural land.\u003c/p>\n\u003cp>Meanwhile, to the fury of many Chinese taxpayers, their nation's leaders are insulated from such risks, as their food \u003ca href=\"http://articles.latimes.com/2011/sep/16/world/la-fg-china-elite-farm-20110917\">is procured\u003c/a> through \"special supply\" channels, grown on pesticide-free, organic farms, according to the \u003cem>Los Angeles Times\u003c/em>.\u003c/p>\n\u003cp>Still, China's government has moved quickly to address the problem, arresting five people, including the head of Husi, and shut down nearly 600 restaurants. China is currently revising its food safety laws, amid calls for stiffer penalties for lawbreakers.\u003c/p>\n\u003cp>Shanghai-based food safety expert Lin Rongquan says the incident is a good opportunity to push for improved food safety management.\u003c/p>\n\u003cp>\"At first, there was a lot of discussion among consumers, who were shocked that such problems could occur at this kind of company,\" he says. \"But I think consumer confidence will recover quickly, and the incident's impact will not be too great.\"\u003c/p>\n\u003cp>Indeed, a weekend meal at a Western fast food restaurant remains a commonplace and attainable symbol that a Chinese family has reached the middle class. Many Chinese consumers expect quality and hygiene standards at these chains to be a cut above their less-standardized Chinese counterparts.\u003c/p>\n\u003cp>Critics in China see the larger issue of food safety problems in the same light as pollution and industrial accidents: part of the high cost of blindly pursuing GDP growth – something China's leaders vowed to end more than a decade ago.\u003c/p>\n\u003cp>China's situation bears some resemblance to what the U.S. went through early in the last century, when shockingly unsanitary conditions in the meatpacking industry became a target of the progressive movement, including the 1906 novel \u003cem>The Jungle\u003c/em> by muckraking journalist and author Upton Sinclair.\u003c/p>\n\u003cp>China's government appears to be giving state-run media limited leeway to rake some muck of their own on the food safety issue, especially when the scandals occur at foreign-owned enterprises.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_84972\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/COVER_The-Banh-Mi-Handbook1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/COVER_The-Banh-Mi-Handbook1000.jpg\" alt=\"The Banh Mi Handbook: Recipes for Crazy-Delicious Vietnamese Sandwiches by Andrea Nguyen. Photo: Paige Green\" width=\"1000\" height=\"889\" class=\"size-full wp-image-84972\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Banh Mi Handbook: Recipes for Crazy-Delicious Vietnamese Sandwiches by Andrea Nguyen. Photo: Paige Green\u003c/figcaption>\u003c/figure>\n\u003cp>What's your favorite easy hand-held meal? If you've lived in the Bay Area for more than a week, it's probably the burrito. But increasingly, right behind it is the Vietnamese sandwich known as banh mi. Once found only in Vietnamese immigrant neighborhoods, the banh mi--which adapted French colonial ingredients to Southeast Asian tastes--has rapidly become a Bay Area staple. Vietnamese-owned delis like Saigon Sandwiches in the Tenderloin sell them; so do chic cafes like \u003ca href=\"http://www.bunmee.co/\">Bun Mee\u003c/a> in Pacific Heights and the Castro. And now, local Asian-food expert and cookbook author \u003ca href=\"http://www.vietworldkitchen.com\">Andrea Nguyen\u003c/a>, who was airlifted out of Saigon with her family in 1975, has come out with \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/160774533X/kqedorg-20\">The Banh Mi Handbook: Recipes for Crazy-Delicious Vietnamese Sandwiches\u003c/a>, an informative, mouth-watering guide to making banh mi at home. \u003c/p>\n\u003cfigure id=\"attachment_84971\" class=\"wp-caption alignright\" style=\"max-width: 214px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/AUTHOR_Andrea-Nguyen_Credit-Ariana-Lindquist700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/AUTHOR_Andrea-Nguyen_Credit-Ariana-Lindquist700-214x290.jpg\" alt=\"Author Andrea Nguyen. Photo: Ariana Lindquist\" width=\"214\" height=\"290\" class=\"size-medium wp-image-84971\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Author Andrea Nguyen. Photo: Ariana Lindquist\u003c/figcaption>\u003c/figure>\n\u003cp>Nguyen is the author of several other cookbooks, including \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1580089755/kqedorg-20\">Asian Dumplings\u003c/a>, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1607740257/kqedorg-20\">Asian Tofu\u003c/a>, and \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1580086659/kqedorg-20\">Into the Vietnamese Kitchen\u003c/a>. Her writing style is brisk and lively, and she does an excellent job in explaining unfamiliar ingredients and laying out techniques step by step. An accomplished home cook with professional training, Nguyen's recipes are clear and detailed, without restaurant-chef jargon, and she has a friendly way of anticipating--and problem-solving--typical pitfalls for novice cooks. The book, cute and stylish, would make a great off-to-college or first-apartment gift, especially for someone who already loves these flavors and, sadly, might be relocating to a wilderness where these pickle-adorned, headcheese-stuffed baguettes are not standard-issue sandwich-shop fare. Served with rice or noodles, many of the recipes for grilled and braised meats could make for easy dinners at home, while the big-flavor spreads could muscle out the typical mayo n' mustard on any number of Western-style sandwiches. \u003c/p>\n\u003cp>In a short but informative first chapter, Nguyen explains the French colonial influence in Vietnam that led to the sandwich's creation, as well as the post-war diaspora of refugees fleeing Communist rule that spread the sandwich across the world. The French colonials brought baguettes to Vietnam, where they were known first as \u003cem>banh Tay\u003c/em> (Western or French bread), then as \u003cem>banh mi \u003c/em>(wheat bread). Writes Nguyen,\u003c/p>\n\u003cblockquote>\u003cp>\"My father's eighty-something-year-old friends recall that around the early 1940s, Saigon vendors started offering \u003cem>banh mi thi nguoi,\u003c/em> an East-meets-West combination of cold cuts stuffed inside baguette with canned French butter or fresh mayonnaise, pickles, cucumber, cilantro, and chile. Reunification of North and South Vietnam via the communist takeover in 1975 resulted in a mass exodus of refugees, many of whom settled in North America, France, and Australia. Those who came from Saigon brought fond memories of Saigon-style sandwiches and yearned to savor them once more, and banh mi shops, bakeries, and delis sprung up in response.\"\u003c/p>\u003c/blockquote>\n\u003cp>Although the sandwich was born as a hybrid between French ingredients and Vietnamese tastes, Nguyen knows that a squirt of Sriracha and a handful of cilantro does not a banh mi make, and wisely, she resists the temptation to push her recipes into overloaded-hoagie territory. Although Nguyen's subtitle is \"Recipes for Crazy-Delicious Vietnamese Sandwiches,\" she keeps the emphasis on delicious rather than crazy. You won't find a sandwich stuffed with \u003ca href=\"http://sf.eater.com/archives/2014/05/27/the_macandcheese_burrito_sold_out_in_30_minutes.php\">mac and cheese\u003c/a> here. Nguyen's recipes are creative and contemporary, and definitely more adventurous than what you'll find at your typical Vietnamese corner deli, but they don't stray into anything-goes territory. Instead, you'll find fillings like Hanoi Grilled Chicken, Sri Lankan Black Curry Chicken, Shrimp in Caramel Sauce, Chinese Barbecued Pork, Panko-Crusted Tilapia, and Garlic Pepper Pork Tenderloin. There are also eight vegetarian fillings, from Edamame Pate to Lemongrass Sriracha Tempeh and Thai Fried Omelet. \u003c/p>\n\u003cfigure id=\"attachment_84984\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/shrimp-in-caramel-sauce1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/shrimp-in-caramel-sauce1000.jpg\" alt=\"Shrimp in Carmel Sauce. Photo: Paige Green\" width=\"1000\" height=\"667\" class=\"size-full wp-image-84984\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shrimp in Caramel Sauce. Photo: Paige Green\u003c/figcaption>\u003c/figure>\n\u003cp>The book offers an in-depth, crash course in banh mi history, ingredients, and how-tos. There's a brief but helpful two-page guide to the \"banh mi pantry,\" stocked with items ranging from fish sauce, soy sauce, and Swiss Maggi Seasoning to white vinegar (for pickling), Chinese five-spice powder, and mayonnaise. The following \"Master Banh Mi\" recipe lays out the typical components and amounts of the classic sandwich: vegetables (cucumbers, cilantro, fresh chiles, pickled daikon and carrots); filling; bread; mayonnaise or butter; and an umami-rich seasoning, such as Maggi Seasoning or soy sauce. This master recipe explains the simple steps, from lightly toasting the bread to layering the fillings, that go into making a delicious banh mi. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Then, each chapter explains a different element of the process. \"Bread\" gives recipes for making your own French-style sandwich rolls at home, but also gives helpful suggestions on sourcing ready-made options. \"Mayonnaise, Sauces, and Pickles\" starts with homemade mayonnaise, then gives a handful of variations ranging from Cilantro Maggi Mayonnaise to Srirachi Aioli. Her easy vinegar-brine pickles--Citrusy Red Cabbage Pickle, Green Tomato and Lemongrass, Red Radish and Carrot--could liven up any summer picnic. \"Cold Cuts\" gives straightforward DIY options for making the East-meets-West sausages, terrines, and pates typically found in Vietnamese sandwich shops. Next come succulent, meaty chapters filled with inventive fillings, including chicken, pork, beef, seafood, tofu, and more. \u003c/p>\n\u003cp>At her book launch party at Omnivore Books on Monday, Nguyen came up with \u003ca href=\"http://www.vietworldkitchen.com/blog/2014/07/banh-mi-party-tips.html\">a great party idea\u003c/a>. Platters of grilled and braised meat, bowls of pickles, dishes of cilantro sprigs and slivered cucumbers, and jars of flavored mayonnaises with paired with baskets of thin-sliced baguette toasts. Guests piled their plates high and made their own open-face banh mi crostini. Savory cocktails were spiked with fish sauce or pickling brine. Forget the olives and proscuitto, cheese platter and grapes: \u003ca href=\"http://www.vietworldkitchen.com/blog/2014/07/banh-mi-party-tips.html\">the banh mi bar\u003c/a> had arrived, and in less than an hour, Nguyen's fans had picked every platter clean. As she writes,\u003c/p>\n\u003cblockquote>\u003cp>\"Banh mi started out as a colonial novelty in Vietnam, became a nationwide favorite, was transported and transplanted via a diaspora, and was enthusiastically adopted by new audiences. Like people in Vietnam, these new fans enjoy banh mi for what it is: a super tasty sandwich.\" \u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_84975\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/hanoi-grilled-chicken1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/hanoi-grilled-chicken1000.jpg\" alt=\"Hanoi Grilled Chicken. Photo: Paige Green\" width=\"1000\" height=\"902\" class=\"size-full wp-image-84975\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hanoi Grilled Chicken. Photo: Paige Green\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Hanoi Grilled Chicken\u003c/h3>\n\u003cp>\u003cem>Reprinted with permission from The Banh Mi Handbook by Andrea Nguyen (Ten Speed Press, 2014).\u003c/em>\u003c/p>\n\u003cp>Brilliant foods are often simple foods. I had this tangy-salty grilled chicken at a Hanoi cafe in 2003 and was struck by its bright flavor. So much so that I replicated it upon returning to the States. It's great with rice but is perfectly at home stuffed into baguette. When possible, grill it over an open flame for a nice charred flavor. The heavy dose of black pepper lends an edge to this chicken. \u003c/p>\n\u003cp>\u003cem>Makes enough for 6 banh mi\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 1/2 lbs boneless, skinless chicken thighs\u003c/li>\n\u003cli>1 teaspoon sugar\u003c/li>\n\u003cli>brimming 1/4 tsp salt\u003c/li>\n\u003cli>1 3/4 teaspoons black pepper\u003c/li>\n\u003cli>1 tablespoon fish sauce\u003c/li>\n\u003cli>1 tablespoon fresh lime juice\u003c/li>\n\u003cli>About 1 1/2 tbsp canola oil\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Trim and discard big fat pads from chicken thighs. If the thighs are large and/or super uneven in thickness, butterfly them. Set aside.\u003c/li>\n\u003cli>In a bowl, stir together the sugar, salt, pepper, fish sauce, and lime juice. If needed, tweak the flavor to get a slightly tart-sweet, salty finish. Add the oil, then the chicken, coating the pieces well. Cover with plastic wrap and marinate at room temperature for 30 minutes.\u003c/li>\n\u003cli>To grill the chicken, preheat a gas grill to medium or prepare a medium-hot fire, or use a stove-top grill pan heated over medium-high heat with a little oil brushed on. Cook the chicken for 6 to 10 minutes, turning several times, until clear juices flow out when you pierce the flesh with the tip of a knife. Cool for 10 minutes before cutting across the grain. Tumble in the cooking juices to include extra flavor in the sandwich.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Note:\u003c/strong> When to Flip the Chicken\u003cbr>\nAfter putting a chicken thigh on a hot grill or pan, let it sear undisturbed. When there is an opaque border about 1/4 inch, flip the chicken. It should release easily and have nice browning on the underside. The second side will cook in less time, and you can turn it as you like. \u003c/p>\n\u003cfigure id=\"attachment_84973\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/daikon-pickle1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/daikon-pickle1000.jpg\" alt=\"Daikon and Carrot Pickle. Photo: Paige Green \" width=\"1000\" height=\"667\" class=\"size-full wp-image-84973\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Daikon and Carrot Pickle. Photo: Paige Green\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Daikon and Carrot Pickle\u003c/h3>\n\u003cp>\u003cem>Reprinted with permission from The Banh Mi Handbook by Andrea Nguyen (Ten Speed Press, 2014).\u003c/em>\u003c/p>\n\u003cp>If you only have one pickle for banh mi, this is it. Many banh mi shops opt to use only (or mostly) carrot for their do chua (literally “tart stuff”). In your kitchen, emphasize the slight radish funk for a sandwich with more character and cut the vegetables big enough to showcase their crunch; limp pickles get lost. Select daikon that’s firm, relatively smooth, and no wider than 2 inches . A batch of this pickle requires one that’s about the length of a forearm. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Makes about 3 cups\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 medium daikon, about 1 pound\u003c/li>\n\u003cli>1 large carrot, about 6 ounces\u003c/li>\n\u003cli>1 teaspoon salt, fine sea salt preferred\u003c/li>\n\u003cli>2 teaspoons plus 1/2 cup (3.5 oz) sugar\u003c/li>\n\u003cli>1 1/4 cups distilled white vinegar\u003c/li>\n\u003cli>1 cup lukewarm water\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Peel and cut the daikon into sticks about 3 inches (7.5 cm) long and 1⁄4 inch (6 mm) thick, the width of an average chopstick. Peel and cut the carrot to match the size of the daikon sticks but slightly skinnier. Put the vegetables in a bowl. Toss with the salt and 2 teaspoons of the sugar. Massage and knead the vegetables for 3 minutes, or until you can bend a piece of daikon and the tips touch with- out breaking. They will have lost about a quarter of their original volume.\u003c/li>\n\u003cli>Flush with running water, then drain in a mesh strainer or colander. Press or shake to expel excess water. Transfer to a 4-cup (1 l) jar.\u003c/li>\n\u003cli>For the brine, stir together the remaining 1⁄2 cup (105 g) sugar with the vinegar and water until dissolved. Pour into the jar to cover well. Discard any excess brine. Use after 1 hour or refrigerate for up to a month.\u003c/li>\n\u003c/ol>\n\n",
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"excerpt": "Move over, burritos, here comes the banh mi. Stephanie Rosenbaum Klassen explores The Banh Mi Handbook, Andrea Nguyen's stylish new guide to making irresistable Vietnamese sandwiches at home. With recipes for Hanoi Grilled Chicken and Daikon and Carrot Pickles. ",
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"description": "Move over, burritos, here comes the banh mi. Stephanie Rosenbaum Klassen explores The Banh Mi Handbook, Andrea Nguyen's stylish new guide to making irresistable Vietnamese sandwiches at home. With recipes for Hanoi Grilled Chicken and Daikon and Carrot Pickles. ",
"title": "The Banh Mi Handbook: Recipes for Crazy-Delicious Sandwiches, by Andrea Nguyen | KQED",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_84972\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/COVER_The-Banh-Mi-Handbook1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/COVER_The-Banh-Mi-Handbook1000.jpg\" alt=\"The Banh Mi Handbook: Recipes for Crazy-Delicious Vietnamese Sandwiches by Andrea Nguyen. Photo: Paige Green\" width=\"1000\" height=\"889\" class=\"size-full wp-image-84972\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Banh Mi Handbook: Recipes for Crazy-Delicious Vietnamese Sandwiches by Andrea Nguyen. Photo: Paige Green\u003c/figcaption>\u003c/figure>\n\u003cp>What's your favorite easy hand-held meal? If you've lived in the Bay Area for more than a week, it's probably the burrito. But increasingly, right behind it is the Vietnamese sandwich known as banh mi. Once found only in Vietnamese immigrant neighborhoods, the banh mi--which adapted French colonial ingredients to Southeast Asian tastes--has rapidly become a Bay Area staple. Vietnamese-owned delis like Saigon Sandwiches in the Tenderloin sell them; so do chic cafes like \u003ca href=\"http://www.bunmee.co/\">Bun Mee\u003c/a> in Pacific Heights and the Castro. And now, local Asian-food expert and cookbook author \u003ca href=\"http://www.vietworldkitchen.com\">Andrea Nguyen\u003c/a>, who was airlifted out of Saigon with her family in 1975, has come out with \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/160774533X/kqedorg-20\">The Banh Mi Handbook: Recipes for Crazy-Delicious Vietnamese Sandwiches\u003c/a>, an informative, mouth-watering guide to making banh mi at home. \u003c/p>\n\u003cfigure id=\"attachment_84971\" class=\"wp-caption alignright\" style=\"max-width: 214px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/AUTHOR_Andrea-Nguyen_Credit-Ariana-Lindquist700.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/AUTHOR_Andrea-Nguyen_Credit-Ariana-Lindquist700-214x290.jpg\" alt=\"Author Andrea Nguyen. Photo: Ariana Lindquist\" width=\"214\" height=\"290\" class=\"size-medium wp-image-84971\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Author Andrea Nguyen. Photo: Ariana Lindquist\u003c/figcaption>\u003c/figure>\n\u003cp>Nguyen is the author of several other cookbooks, including \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1580089755/kqedorg-20\">Asian Dumplings\u003c/a>, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1607740257/kqedorg-20\">Asian Tofu\u003c/a>, and \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1580086659/kqedorg-20\">Into the Vietnamese Kitchen\u003c/a>. Her writing style is brisk and lively, and she does an excellent job in explaining unfamiliar ingredients and laying out techniques step by step. An accomplished home cook with professional training, Nguyen's recipes are clear and detailed, without restaurant-chef jargon, and she has a friendly way of anticipating--and problem-solving--typical pitfalls for novice cooks. The book, cute and stylish, would make a great off-to-college or first-apartment gift, especially for someone who already loves these flavors and, sadly, might be relocating to a wilderness where these pickle-adorned, headcheese-stuffed baguettes are not standard-issue sandwich-shop fare. Served with rice or noodles, many of the recipes for grilled and braised meats could make for easy dinners at home, while the big-flavor spreads could muscle out the typical mayo n' mustard on any number of Western-style sandwiches. \u003c/p>\n\u003cp>In a short but informative first chapter, Nguyen explains the French colonial influence in Vietnam that led to the sandwich's creation, as well as the post-war diaspora of refugees fleeing Communist rule that spread the sandwich across the world. The French colonials brought baguettes to Vietnam, where they were known first as \u003cem>banh Tay\u003c/em> (Western or French bread), then as \u003cem>banh mi \u003c/em>(wheat bread). Writes Nguyen,\u003c/p>\n\u003cblockquote>\u003cp>\"My father's eighty-something-year-old friends recall that around the early 1940s, Saigon vendors started offering \u003cem>banh mi thi nguoi,\u003c/em> an East-meets-West combination of cold cuts stuffed inside baguette with canned French butter or fresh mayonnaise, pickles, cucumber, cilantro, and chile. Reunification of North and South Vietnam via the communist takeover in 1975 resulted in a mass exodus of refugees, many of whom settled in North America, France, and Australia. Those who came from Saigon brought fond memories of Saigon-style sandwiches and yearned to savor them once more, and banh mi shops, bakeries, and delis sprung up in response.\"\u003c/p>\u003c/blockquote>\n\u003cp>Although the sandwich was born as a hybrid between French ingredients and Vietnamese tastes, Nguyen knows that a squirt of Sriracha and a handful of cilantro does not a banh mi make, and wisely, she resists the temptation to push her recipes into overloaded-hoagie territory. Although Nguyen's subtitle is \"Recipes for Crazy-Delicious Vietnamese Sandwiches,\" she keeps the emphasis on delicious rather than crazy. You won't find a sandwich stuffed with \u003ca href=\"http://sf.eater.com/archives/2014/05/27/the_macandcheese_burrito_sold_out_in_30_minutes.php\">mac and cheese\u003c/a> here. Nguyen's recipes are creative and contemporary, and definitely more adventurous than what you'll find at your typical Vietnamese corner deli, but they don't stray into anything-goes territory. Instead, you'll find fillings like Hanoi Grilled Chicken, Sri Lankan Black Curry Chicken, Shrimp in Caramel Sauce, Chinese Barbecued Pork, Panko-Crusted Tilapia, and Garlic Pepper Pork Tenderloin. There are also eight vegetarian fillings, from Edamame Pate to Lemongrass Sriracha Tempeh and Thai Fried Omelet. \u003c/p>\n\u003cfigure id=\"attachment_84984\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/shrimp-in-caramel-sauce1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/shrimp-in-caramel-sauce1000.jpg\" alt=\"Shrimp in Carmel Sauce. Photo: Paige Green\" width=\"1000\" height=\"667\" class=\"size-full wp-image-84984\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Shrimp in Caramel Sauce. Photo: Paige Green\u003c/figcaption>\u003c/figure>\n\u003cp>The book offers an in-depth, crash course in banh mi history, ingredients, and how-tos. There's a brief but helpful two-page guide to the \"banh mi pantry,\" stocked with items ranging from fish sauce, soy sauce, and Swiss Maggi Seasoning to white vinegar (for pickling), Chinese five-spice powder, and mayonnaise. The following \"Master Banh Mi\" recipe lays out the typical components and amounts of the classic sandwich: vegetables (cucumbers, cilantro, fresh chiles, pickled daikon and carrots); filling; bread; mayonnaise or butter; and an umami-rich seasoning, such as Maggi Seasoning or soy sauce. This master recipe explains the simple steps, from lightly toasting the bread to layering the fillings, that go into making a delicious banh mi. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Then, each chapter explains a different element of the process. \"Bread\" gives recipes for making your own French-style sandwich rolls at home, but also gives helpful suggestions on sourcing ready-made options. \"Mayonnaise, Sauces, and Pickles\" starts with homemade mayonnaise, then gives a handful of variations ranging from Cilantro Maggi Mayonnaise to Srirachi Aioli. Her easy vinegar-brine pickles--Citrusy Red Cabbage Pickle, Green Tomato and Lemongrass, Red Radish and Carrot--could liven up any summer picnic. \"Cold Cuts\" gives straightforward DIY options for making the East-meets-West sausages, terrines, and pates typically found in Vietnamese sandwich shops. Next come succulent, meaty chapters filled with inventive fillings, including chicken, pork, beef, seafood, tofu, and more. \u003c/p>\n\u003cp>At her book launch party at Omnivore Books on Monday, Nguyen came up with \u003ca href=\"http://www.vietworldkitchen.com/blog/2014/07/banh-mi-party-tips.html\">a great party idea\u003c/a>. Platters of grilled and braised meat, bowls of pickles, dishes of cilantro sprigs and slivered cucumbers, and jars of flavored mayonnaises with paired with baskets of thin-sliced baguette toasts. Guests piled their plates high and made their own open-face banh mi crostini. Savory cocktails were spiked with fish sauce or pickling brine. Forget the olives and proscuitto, cheese platter and grapes: \u003ca href=\"http://www.vietworldkitchen.com/blog/2014/07/banh-mi-party-tips.html\">the banh mi bar\u003c/a> had arrived, and in less than an hour, Nguyen's fans had picked every platter clean. As she writes,\u003c/p>\n\u003cblockquote>\u003cp>\"Banh mi started out as a colonial novelty in Vietnam, became a nationwide favorite, was transported and transplanted via a diaspora, and was enthusiastically adopted by new audiences. Like people in Vietnam, these new fans enjoy banh mi for what it is: a super tasty sandwich.\" \u003c/p>\u003c/blockquote>\n\u003cfigure id=\"attachment_84975\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/hanoi-grilled-chicken1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/hanoi-grilled-chicken1000.jpg\" alt=\"Hanoi Grilled Chicken. Photo: Paige Green\" width=\"1000\" height=\"902\" class=\"size-full wp-image-84975\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Hanoi Grilled Chicken. Photo: Paige Green\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Hanoi Grilled Chicken\u003c/h3>\n\u003cp>\u003cem>Reprinted with permission from The Banh Mi Handbook by Andrea Nguyen (Ten Speed Press, 2014).\u003c/em>\u003c/p>\n\u003cp>Brilliant foods are often simple foods. I had this tangy-salty grilled chicken at a Hanoi cafe in 2003 and was struck by its bright flavor. So much so that I replicated it upon returning to the States. It's great with rice but is perfectly at home stuffed into baguette. When possible, grill it over an open flame for a nice charred flavor. The heavy dose of black pepper lends an edge to this chicken. \u003c/p>\n\u003cp>\u003cem>Makes enough for 6 banh mi\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 1/2 lbs boneless, skinless chicken thighs\u003c/li>\n\u003cli>1 teaspoon sugar\u003c/li>\n\u003cli>brimming 1/4 tsp salt\u003c/li>\n\u003cli>1 3/4 teaspoons black pepper\u003c/li>\n\u003cli>1 tablespoon fish sauce\u003c/li>\n\u003cli>1 tablespoon fresh lime juice\u003c/li>\n\u003cli>About 1 1/2 tbsp canola oil\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Trim and discard big fat pads from chicken thighs. If the thighs are large and/or super uneven in thickness, butterfly them. Set aside.\u003c/li>\n\u003cli>In a bowl, stir together the sugar, salt, pepper, fish sauce, and lime juice. If needed, tweak the flavor to get a slightly tart-sweet, salty finish. Add the oil, then the chicken, coating the pieces well. Cover with plastic wrap and marinate at room temperature for 30 minutes.\u003c/li>\n\u003cli>To grill the chicken, preheat a gas grill to medium or prepare a medium-hot fire, or use a stove-top grill pan heated over medium-high heat with a little oil brushed on. Cook the chicken for 6 to 10 minutes, turning several times, until clear juices flow out when you pierce the flesh with the tip of a knife. Cool for 10 minutes before cutting across the grain. Tumble in the cooking juices to include extra flavor in the sandwich.\u003c/li>\n\u003c/ol>\n\u003cp>\u003cstrong>Note:\u003c/strong> When to Flip the Chicken\u003cbr>\nAfter putting a chicken thigh on a hot grill or pan, let it sear undisturbed. When there is an opaque border about 1/4 inch, flip the chicken. It should release easily and have nice browning on the underside. The second side will cook in less time, and you can turn it as you like. \u003c/p>\n\u003cfigure id=\"attachment_84973\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/daikon-pickle1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/07/daikon-pickle1000.jpg\" alt=\"Daikon and Carrot Pickle. Photo: Paige Green \" width=\"1000\" height=\"667\" class=\"size-full wp-image-84973\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Daikon and Carrot Pickle. Photo: Paige Green\u003c/figcaption>\u003c/figure>\n\u003ch3>Recipe: Daikon and Carrot Pickle\u003c/h3>\n\u003cp>\u003cem>Reprinted with permission from The Banh Mi Handbook by Andrea Nguyen (Ten Speed Press, 2014).\u003c/em>\u003c/p>\n\u003cp>If you only have one pickle for banh mi, this is it. Many banh mi shops opt to use only (or mostly) carrot for their do chua (literally “tart stuff”). In your kitchen, emphasize the slight radish funk for a sandwich with more character and cut the vegetables big enough to showcase their crunch; limp pickles get lost. Select daikon that’s firm, relatively smooth, and no wider than 2 inches . A batch of this pickle requires one that’s about the length of a forearm. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Makes about 3 cups\u003c/em>\u003c/p>\n\u003cul>\n\u003cstrong>Ingredients:\u003c/strong>\n\u003cli>1 medium daikon, about 1 pound\u003c/li>\n\u003cli>1 large carrot, about 6 ounces\u003c/li>\n\u003cli>1 teaspoon salt, fine sea salt preferred\u003c/li>\n\u003cli>2 teaspoons plus 1/2 cup (3.5 oz) sugar\u003c/li>\n\u003cli>1 1/4 cups distilled white vinegar\u003c/li>\n\u003cli>1 cup lukewarm water\u003c/li>\n\u003c/ul>\n\u003col>\n\u003cstrong>Instructions:\u003c/strong>\n\u003cli>Peel and cut the daikon into sticks about 3 inches (7.5 cm) long and 1⁄4 inch (6 mm) thick, the width of an average chopstick. Peel and cut the carrot to match the size of the daikon sticks but slightly skinnier. Put the vegetables in a bowl. Toss with the salt and 2 teaspoons of the sugar. Massage and knead the vegetables for 3 minutes, or until you can bend a piece of daikon and the tips touch with- out breaking. They will have lost about a quarter of their original volume.\u003c/li>\n\u003cli>Flush with running water, then drain in a mesh strainer or colander. Press or shake to expel excess water. Transfer to a 4-cup (1 l) jar.\u003c/li>\n\u003cli>For the brine, stir together the remaining 1⁄2 cup (105 g) sugar with the vinegar and water until dissolved. Pour into the jar to cover well. Discard any excess brine. Use after 1 hour or refrigerate for up to a month.\u003c/li>\n\u003c/ol>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "A Guide to the Best Sandwiches in the Bay Area",
"title": "A Guide to the Best Sandwiches in the Bay Area",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Sandwiches have been a staple of your diet since you were a kid and your mom was still cutting off the crust. But, these days there's more options than ham and cheese or peanut butter and jelly. And, in the Bay Area those options pretty much cover anything you can put in between bread. Most of what you can put in a roll, it turns out, are high-quality delicious ingredients. So, stop packing a sad lunch and pick up a sandwich. The only problem is that even if you eat sandwiches everyday during your lunch hour, you'll never taste all that the Bay has to offer.\u003c/p>\n\u003cp>Here are some of our favorite sandwiches in the Bay Area. Share your favorites in the comments and we'll add them to the list. \u003c/p>\n\u003cfigure id=\"attachment_84184\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.bakesalebetty.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/437300542_5828fb9c47_z-190x190.jpg\" alt=\"Photo: _e.t/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-84184\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/45688285@N00/437300542/in/photolist-4QFGMY-5177K9-4ksmJu-jcURb-jcUQi-jcUPA-jcUNu-jcUSP-EDhdw-EDhta-dKZ9R2-4R8Ev2-4RcRZE-5kkZbc-4R8E4i-5kkZut-4R8DdD-cpM2Th-52UJ5S-52LUuA\" target=\"_blank\">_e.t/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.bakesalebetty.com/\" target=\"_blank\">Bakesale Betty\u003c/a>\u003c/strong>\u003cbr>\n5098 Telegraph Ave., Oakland\u003cbr>\n(510) 985-1213\u003cbr>\nTues-Sat, 11 a.m. - 2 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Bakesale Betty may have slightly changed their signature recipe earlier this year, but the buttermilk fried chicken sandwich is still a Bay Area classic, with lines around the block of its Oakland location to buy one of the $9 sandwiches. The place makes about 600 sandwiches each day -- more on Fridays and Saturdays. Australian chef Alison Barakat mans the kitchen in her blue wig, where the fried chicken sandwich may be the crown jewel but the cookies aren't bad either. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_84194\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.genovadeli.net/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/secdelipic-190x140.jpg\" alt=\"Photo: Courtesy of Genova's Deli\" width=\"190\" height=\"140\" class=\"size-thumbnail wp-image-84194\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Courtesy of Genova's Deli\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.genovadeli.net/\" target=\"_blank\">Genova's Delicatessen and Ravioli\u003c/a>\u003c/strong>\u003cbr>\n5095 Telegraph Ave. #A, Oakland (additional locations in Walnut Creek)\u003cbr>\n(510) 652-7401\u003cbr>\nMon-Sat, 8 a.m. - 7 p.m.; Sun, 8 a.m. - 6 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> While this place is a full deli and sort of a market, the Italian-style sandwiches are truly the highlight. Try the Italian combo with Dutch crunch roll or the roast beef sourdough with prosciutto. Get a ticket number as soon as you walk in, because it may be a wait. And, if you go during the busy lunch hour they may be out of Dutch crunch roll, so it's worth going early. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_84185\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.roliroti.com/porchetta\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/4394985765_1766c684ea_z-190x190.jpg\" alt=\"Photo: pyrogenic/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-84185\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"http://www.flickr.com/photos/pyrogenic/4394985765/in/photolist-8xEHNT-7Gnrt8-7GnrQT-7GrnRQ-7GrnDG-8xEJrM-8wxUsu-apuPwq-8xYuN3-4kjhbB-7Grnxu-7Gns9D-5Rwuea-7GroFf-8y6n2E-7Uasxn-8S5xWr-8xYvp9-6jjnSs-8xYuNN-5hwYPw-ajf7iP-ebkGsM-dVHjTJ-dVHk6A-4NWDpV-9hJGxA-9hJGBs-8eEDXX-7Wj7yZ-9yVqfA-9hFB5K-7foZkQ-4nDtZc-ajf6Mt-76UKDv-8eECtR-aLgc5D-8xVsEV-9rn3wJ-dVmiex-4P1U15-8eHV9J-ahaNZu-8eHWvC-do1hF4-8nFaDL-e8Pvn5-89orb2-9ySpSv\" target=\"_blank\">pyrogenic/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.roliroti.com/\" target=\"_blank\">Roli Roti\u003c/a>\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.cuesa.org/markets\" target=\"_blank\">Ferry Building Farmers' Market\u003c/a> - Saturday and Thursday and \u003ca href=\"http://somastreatfoodpark.com/\" target=\"_blank\">SOMA StrEat Food Park\u003c/a> - Friday (\u003ca href=\"http://www.roliroti.com/markets/intro\" target=\"_blank\">additional farmers' market locations)\u003c/a>\u003cbr>\n(510) 780-0300\u003cbr>\nThurs, 10:30 a.m. - 2 p.m.; Fri, 11 a.m. - 3 p.m.; Sat, 8 a.m. - 2 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Roli Roti may be known for its rotisserie chicken food trucks. But, the porchetta sandwich has become a Bay Area favorite since being served in 2006. While the Roli Roti truck travels to farmers' market, the porchetta is only offered at certain locations -- primarily on Thursday and Saturdays at the Ferry Building and Fridays at the SOMA StrEat Food Park. The pork is juicy from cooking on a spit and served with onion and fennel.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_84186\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.littlelucca.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/3370474121_e8ec60cfe5_z-190x190.jpg\" alt=\"Photo: Jason Ku/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-84186\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"http://www.flickr.com/photos/jsnku/3370474121/in/photolist-68QywM-3UiPeE-RjEaG-7cK8gt-e2XB7o-dRM2i5-7dHka8-8UCmVa-4vaDgc-7cHfRV-rZyRK-akGkz3-3JrHiG-hfEdYy-A657V-75SCYf-8spH7-dALiC2-4HwsAj-A6fR-8R2NmN-8rcoLU-4veHQf-7pUxwE-5wkqSx-5y68tk-5yaunJ-3aeUfU-6sLkEL-8dwCi7-jG79h-4veHGW-5zV1ny-8LVRdL-3tf4rR-3tjB4W-haYPSz-5xpP65-4t2dW-ohJaW-3C3kD-cY3Qzh-6NpBHw-3YcEX3-6Cfcyb-cEy657-6CaHmc-6Cf1SJ-76K8Qz-6CeRuQ\" target=\"_blank\">Jason Ku/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.littlelucca.com/\" target=\"_blank\">\u003cstrong>Little Lucca\u003c/strong>\u003c/a>\u003cbr>\n724 El Camino Real, South San Francisco\u003cbr>\n(650) 589-8916\u003cbr>\nMon-Fri, 8:30 a.m. - 5 p.m.; Sat, 9 a.m. - 5 p.m.; Sun, 9 a.m. - 4 p.m.\u003cbr>\nBurlingame Shopping Plaza, Burlingame\u003cbr>\n(650) 697-8389\u003cbr>\nMon-Fri, 9 a.m. - 5 p.m.; Sat, 9 a.m. - 5 p.m.; Sun, 9 a.m. - 4 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> The sandwiches are huge and the choices are nearly unlimited, but the real reason the line is out the door is for the special sauces. Get anything that comes with the original garlic sauce. It changes a good sandwich into a great sandwich. You can also call ahead and pick-up if you don't want to wait in line.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_84187\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://southieoakland.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/southie_33-540x240-190x190.jpg\" alt=\"Photo: Courtesy of Southie\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-84187\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Courtesy of Southie\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://southieoakland.com/\" target=\"_blank\">Southie (from Wood Tavern)\u003c/a>\u003c/strong>\u003cbr>\n6311 College Ave., Oakland\u003cbr>\n(510) 654-0100\u003cbr>\nMon-Sat, 9 a.m. - 9 p.m.; Sun, 9 a.m. - 3 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Opened in 2011 as a casual sister restaurant right next to Wood Tavern, Southie offers a changing menu of sandwiches that locals and out-of-towners love. The giant meatball sandwich gets a lot of attention, but the Dungeness crab sandwich is worth trying during crab season and the pork belly sandwich is covered with carrot, kohlrabi slaw, and crispy jalapeños. Why not follow it up with a different kind of sandwich: an ice cream sandwich -- homemade cherry vanilla ice cream in between two gluten-free brownies. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_84188\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"https://www.facebook.com/pages/Rheas-Deli-Market/165988900133033\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/10406381_701676226564295_3372531855998866719_n-190x190.jpg\" alt=\"Photo: Courtesy of Rhea's Deli\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-84188\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Courtesy of Rhea's Deli\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.facebook.com/pages/Rheas-Deli-Market/165988900133033\" target=\"_blank\">\u003cstrong>Rhea's Deli\u003c/strong>\u003c/a>\u003cbr>\n800 Valencia St., San Francisco\u003cbr>\n(415) 282-5255\u003cbr>\nMon-Thurs, 11:30 a.m. - 5 p.m.; Fri-Sun, 1:30 a.m. - 6 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> For the Korean steak sandwich. The deli may be in a small shop, but the meat on the Korean steak sandiwch is juicy and tender and comes with a variety of flavors: spicy chili-garlic sauce, garlic aioli, lettuce, cheese, jalapenos, and multiple kinds of onions. Be careful about the spicy sauce, unless you really like things spicy. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_84189\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://wisesonsdeli.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cplusn_clubsandwich_soda_1465_logo-190x190.jpg\" alt=\"Photo: Courtesy of Wise Sons Deli\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-84189\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Courtesy of Wise Sons Deli\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://wisesonsdeli.com/\" target=\"_blank\">\u003cstrong>Wise Sons Jewish Delicatessen\u003c/strong>\u003c/a>\u003cbr>\n3150 24th St., San Francisco\u003cbr>\n(415) 787-3354\u003cbr>\nWed-Fri, 8 a.m. - 3 p.m.; Sat, Sun, 9 a.m. - 3 p.m.\u003cbr>\nFerry Building Farmers' Market\u003cbr>\nTues, Thurs, 9:30 a.m. - 2 p.m.\u003cbr>\n736 Mission St., San Francisco (inside the Contemporary Jewish Museum)\u003cbr>\n(415) 655-7887\u003cbr>\nEveryday, 11 a.m. - 4 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> This New York-style deli is considered one of the best in the city. It was named by \u003cem>Bon Appetit\u003c/em> one of the four best Jewish delis in the country. Try the pastrami. The Semite sandwich, which won over the \u003cem>Bon Appetit\u003c/em> critics, is pastrami, Swiss cheese, and fried egg on rye. The sandwiches aren't huge and the menu isn't limitless, but your stomach won't mind. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_84191\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.thesentinelsf.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/4425890010_69647c11a0_z-190x190.jpg\" alt=\"Photo: Vince Maniago/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-84191\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"http://www.flickr.com/photos/uvince/4425890010/\" target=\"_blank\">Vince Maniago/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.thesentinelsf.com/\" target=\"_blank\">The Sentinel\u003c/a>\u003c/strong>\u003cbr>\n37 New Montgomery St., San Francisco\u003cbr>\n284-9960\u003cbr>\nMon-Fri, breakfast 7:30 - 10:30 a.m., lunch 11:30 a.m. - 2:30 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> The menu changes, but the classic corned beef sandwich is one of the best in the Bay Area and typically on the menu. The meat comes on fresh-baked foccacia with Russian dressing and shredded cabbage. Bonus: you also get a housemade pickle and an Andes mint for after. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_84192\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://saigon-sandwich.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/6145757563_bc83e69d63_z-190x190.jpg\" alt=\"Photo: Karen Neoh/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-84192\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"http://www.flickr.com/photos/kneoh/6145757563/in/photolist-dwnuHm-7ACVT-an5BBi-b5QGkP-cs9Zaw-25Xo31-9WgKtR-6zCPp-6XRvo-6zCMv-7Vhb8L-7U4uLH-8GFrw-6XEGQp-3mPxk-9KHix-ekVFi-3mPwY-DrSdW-8aK2t4-fzgLRa-d7QuMf-d7QuA1-8fceVZ-dH36Qb-dGYkNF-aqhiQK-6XhDJQ-fzgMaM-5bmL6T-afhzT2-awSnjJ-4SaYQp-4Yy4Pe-6RpgdY-64Lksx-7HAqT3-672rHq-a6TZX-an5C7p-8GWVGV-bgMky2-7BRQN8-2dQxvT-2dV595-brmjZ-duRRmx-ixJKe-cTF3F-duRRj4\" target=\"_blank\">Karen Neoh/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/saigon-sandwich-san-francisco\" target=\"_blank\">Saigon Sandwich\u003c/a>\u003c/strong>\u003cbr>\n560 Larkin St., San Francisco\u003cbr>\n(415) 474-5698\u003cbr>\nEveryday, 7 a.m. - 5 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Tucked into the Tenderloin, Saigon Sandwich specializes in banh mi -- the traditional French-Vietnamese sandwich with grilled meat and crunchy, pickled veggies on a baguette. \u003cem>The New York Times\u003c/em> recommends Saigon Sandwich's combo as some of the best banh mi in the country, though locals also love the meatball pork sandwich. And, anyone can love the price: less than $4.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_84193\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://ilikeikesplace.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/3692332879_d558bffd96_z-190x190.jpg\" alt=\"Photo: Yesica/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-84193\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"http://www.flickr.com/photos/digiyesica/3692332879/in/photolist-6ChaVH-7gutsL-a8hPaA-7gutru-7gutrS-6zsSfp-7gqx6c-7guttd-7gqx5z-5tF4vq-7nB8wc-7nB8R6-7nF3V3-7nB8FZ-93XG1V-7MiR7b-8yRW2Z-7FXn6g-9r7pQt-74oJB4-72jx97-72jw6o-72jvrA-9ramVq-9eCfuF-ecwaMa-jPsKgL-dJxdsi-4Mgfna-7G2hLb-dUKXxT-6dyXv8-72fx4n-4MgeTi-4Mgf3v-4MkoCw-4Mgei6-4Mgebg-4MkpCC-4MkpdC-4Mgf6H-4Mgf1a-4MkpnQ-4MkpiA-4MgffF-4MgeRz-4MgeH4-4MkppW-4MgeED-4Mgfd2\" target=\"_blank\">Yesica/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://ilikeikesplace.com/\" target=\"_blank\">Ike's Place\u003c/a>\u003c/strong>\u003cbr>\n3489 16th St. San Francisco (\u003ca href=\"http://ilikeikesplace.com/\" target=\"_blank\">multiple other locations\u003c/a>)\u003cbr>\n(415) 553‑6888\u003cbr>\nEveryday, 10 a.m. - 7 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Ike's has become a Bay Area staple, with a dozen locations. And, it got that way by delivering a massive selection of delicious sandwiches, including gluten-free options. But, the favorite is Kryptonite (only you're no Superman) -- a massive stuffed sandwich with six kinds of meat, avocado, beer-battered onion rings, extra pepper Jack cheese, mozzarella sticks, pesto, and jalapeno poppers. If you're looking to put yourself in a sandwich coma, or just order a normal-sized lunch, call ahead.\u003cbr clear=\"all\">\u003c/p>\n\u003ch3>The Bay’s Best Sandwiches, According To KQED’s Social Media Fans:\u003c/h3>\n\u003cp>“The \u003cstrong>pollo sandwich\u003c/strong> at \u003ca href=\"http://www.solfoodrestaurant.com/\">Sol Food\u003c/a> with the hot sauce & a side of maduros. Worth crossing the Golden Gate.”\u003cbr>\n\u003cem>Ava Zavora, Twitter\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“The \u003cstrong>banh mi\u003c/strong> at \u003ca href=\"http://www.yelp.com/biz/castro-tarts-san-francisco\">Castro Tarts\u003c/a> is the best ever.”\u003cbr>\n\u003cem>Robert la Bohème, Facebook\u003c/em>\u003c/p>\n\u003cp>“As a vegan, the best sandwich I've ever had would be the \u003cstrong>tempeh/quinoa sliders\u003c/strong> at \u003ca href=\"http://www.portaloakland.com/\">Portal\u003c/a> in Oakland. I'm actually kind of angry I'm not eating one right now.”\u003cbr>\n\u003cem>Logan Bartling, Facebook\u003c/em>\u003c/p>\n\u003cp>“\u003cstrong>Irish breakfast sandwich\u003c/strong> at \u003ca href=\"http://www.yelp.com/biz/beachside-coffee-bar-and-kitchen-san-francisco\">Beachside Coffee Bar and Kitchen\u003c/a>. Best sandwich in the world!”\u003cbr>\n\u003cem>Patrick Maguire, Facebook\u003c/em>\u003c/p>\n\u003cp>“\u003cstrong>Pastrami with everything\u003c/strong> at \u003ca href=\"http://www.yelp.com/biz/the-yellow-submarine-san-francisco\">Yellow Submarine\u003c/a>!”\u003cbr>\n\u003cem>Jason Thorpe, Facebook\u003c/em>\u003c/p>\n\u003cp>“\u003cstrong>Spicy turkey\u003c/strong> from \u003ca href=\"http://www.yelp.com/biz/cafe-algiers-san-francisco\">Cafe Algiers\u003c/a>... Come on now.”\u003cbr>\n\u003cem>Tobia Martens, Facebook\u003c/em>\u003c/p>\n\u003cp>“\u003cstrong>The turkey sandwich\u003c/strong> at \u003ca href=\"http://www.yelp.com/biz/arguello-super-market-san-francisco\">Arguello Supermarket\u003c/a>”\u003cbr>\n\u003cem>Seth Heller, Facebook\u003c/em>\u003c/p>\n\u003cp>“\u003cstrong>The Tri Tip Sandwich\u003c/strong> from \u003ca href=\"http://www.yelp.com/biz/brazil-cafe-berkeley-4\">Brazil Cafe\u003c/a>. Olive, pineapples and jalepenos, oh my!”\u003cbr>\n\u003cem>Joey Lee, Facebook\u003c/em>\u003c/p>\n\u003cp>“\u003cstrong>The Cuban style pork & ham pressed sandwich\u003c/strong> at '\u003ca href=\"http://www.yelp.com/biz/wichcraft-san-francisco\">wichcraft\u003c/a> in downtown SF is fantastic! Crunchy and tender at the same time with great flavors: pickles, aji verde & melted gruyère on ciabatta roll”\u003cbr>\n\u003cem>Glenn Huang, Facebook\u003c/em>\u003c/p>\n\u003cp>“\u003cstrong>Build Your Own\u003c/strong> from \u003ca href=\"http://www.lunardis.com/fresh-bakery.html\">Lunardi’s Bakery\u003c/a> is my favorite. Quality ingredients and the price is right!”\u003cbr>\n\u003cem>Kacey Scherf, Facebook\u003c/em>\u003c/p>\n\u003cp>“\u003cstrong>Niman Ranch Pulled Pork\u003c/strong> at \u003ca href=\"http://www.slowberkeley.com/\">Slow, Berkeley\u003c/a>!”\u003cbr>\n\u003cem>Sophie Van Ronsele, Facebook\u003c/em>\u003c/p>\n\u003cp>“Daly City, \u003ca href=\"http://www.dcmrpickles.com/\">Mr. Pickle’s Sandwich\u003c/a>: '\u003cstrong>DCFD\u003c/strong>' or ‘\u003cstrong>The Fog\u003c/strong>.’”\u003cbr>\n\u003cem>Britta Katharina Lorenz, Facebook\u003c/em>\u003c/p>\n\u003cp>“\u003ca href=\"http://www.ducloimarket.com/\">Duc Loi\u003c/a> on 18th & Mission has the best damn \u003cstrong>pork barbecue sandwich\u003c/strong> in the city and it's only $5.”\u003cbr>\n\u003cem>Javier Leocadio Colón, Facebook\u003c/em>\u003c/p>\n\u003cp>“\u003ca href=\"http://www.cowgirlcreamery.com/san-francisco-ferry-building-cheese-shop\">Cowgirl Creamery\u003c/a> \u003cstrong>grilled cheese\u003c/strong> at the Ferry Building, San Francisco.”\u003cbr>\n\u003cem>Jonathan T. White, Facebook\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/genova-delicatessen-oakland\">Genova's\u003c/a>: outstanding! Went to the Oakland location for many years and now the Napa location. Fave is \u003cstrong>roast beef on Dutch crunch with a side of 3 bean salad\u003c/strong>.\u003cbr>\n\u003cem>Geoffrey Hargrove, Facebook\u003c/em>\u003c/p>\n\u003cp>How is almost ANY sandwich from \u003ca href=\"http://www.memphisminnies.com/\">Memphis Minnie's\u003c/a> [San Francisco] not on this list? \u003cstrong>The pulled pork\u003c/strong>? Their in \u003cstrong>housemade pastrami\u003c/strong>, available only on Wednesdays. The \u003cstrong>smoked, then fried chicken sandwich\u003c/strong>? \u003cstrong>Tri tip\u003c/strong>?\u003cbr>\n\u003cem>Laurie Cahn, Facebook\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>The Lobster Rolls\u003c/strong> at \u003ca href=\"http://www.oplobster.com/\">Old Port Lobster Shack\u003c/a> in Redwood City are phenomenal.\u003cbr>\n\u003cem>Noelle McReynolds, BAB comments\u003c/em>\u003c/p>\n\u003cp>I cannot believe the \u003ca href=\"http://www.submarinecenter.com/\">The Submarine Center\u003c/a> in West Portal [San Francisco] is not on this list. Their \u003cstrong>Hot Pastrami\u003c/strong> is unbeatable.\u003cbr>\n\u003cem>Janet Lynn, BAB comments\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>The Chris sandwich\u003c/strong> at \u003ca href=\"http://www.wglavilla.com/\">La Villa's deli\u003c/a> in San Jose is not to be missed. They don’t tell you exactly what’s in it. But man, is it worth trying!\u003cbr>\n\u003cem>Lindsay Taylor, BAB comments\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.daveyjonesdeli.com/#about\">Davey Jones Deli\u003c/a> [Sausalito], hands down. \u003cstrong>Make your own sandwich with Punjabi carnitas\u003c/strong>, \u003cstrong>roasted real turkey\u003c/strong> (as in Thanksgiving) or \u003cstrong>fresh brisket\u003c/strong>, add fixings, homemade sauces. YUM!\u003cbr>\n\u003cem>Grace Hoffman, BAB comments\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/california-sourdough-san-jose\">California Sourdough\u003c/a> in Northeast San Jose is my favorite place, but their sister location, Freshly Baked in downtown is just as good. Their \u003cstrong>house-seasoned spicy turkey on their steaming fresh sourdough rolls\u003c/strong> (also made in-house) is to die for.\u003cbr>\n\u003cem>Carlos Orellana, BAB comments\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>The Oakland Sandwich\u003c/strong> from \u003ca href=\"http://www.grandtavern.net\">The Grand Tavern\u003c/a> [Oakland] is truly divine. Gluten free funnel cake bread, grilled ham & turkey, bacon, pickled onion, dijonaise, and Swiss cheese. Uh-MAZING!\u003cbr>\n\u003cem>Courtney Baxter, BAB comments \u003c/em>\u003c/p>\n\n",
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"excerpt": "Here are some of our favorite sandwiches in the Bay Area. Share your favorites in the comments and we'll add them to the list. \r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Sandwiches have been a staple of your diet since you were a kid and your mom was still cutting off the crust. But, these days there's more options than ham and cheese or peanut butter and jelly. And, in the Bay Area those options pretty much cover anything you can put in between bread. Most of what you can put in a roll, it turns out, are high-quality delicious ingredients. So, stop packing a sad lunch and pick up a sandwich. The only problem is that even if you eat sandwiches everyday during your lunch hour, you'll never taste all that the Bay has to offer.\u003c/p>\n\u003cp>Here are some of our favorite sandwiches in the Bay Area. Share your favorites in the comments and we'll add them to the list. \u003c/p>\n\u003cfigure id=\"attachment_84184\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.bakesalebetty.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/437300542_5828fb9c47_z-190x190.jpg\" alt=\"Photo: _e.t/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-84184\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"https://www.flickr.com/photos/45688285@N00/437300542/in/photolist-4QFGMY-5177K9-4ksmJu-jcURb-jcUQi-jcUPA-jcUNu-jcUSP-EDhdw-EDhta-dKZ9R2-4R8Ev2-4RcRZE-5kkZbc-4R8E4i-5kkZut-4R8DdD-cpM2Th-52UJ5S-52LUuA\" target=\"_blank\">_e.t/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.bakesalebetty.com/\" target=\"_blank\">Bakesale Betty\u003c/a>\u003c/strong>\u003cbr>\n5098 Telegraph Ave., Oakland\u003cbr>\n(510) 985-1213\u003cbr>\nTues-Sat, 11 a.m. - 2 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Bakesale Betty may have slightly changed their signature recipe earlier this year, but the buttermilk fried chicken sandwich is still a Bay Area classic, with lines around the block of its Oakland location to buy one of the $9 sandwiches. The place makes about 600 sandwiches each day -- more on Fridays and Saturdays. Australian chef Alison Barakat mans the kitchen in her blue wig, where the fried chicken sandwich may be the crown jewel but the cookies aren't bad either. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_84194\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.genovadeli.net/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/secdelipic-190x140.jpg\" alt=\"Photo: Courtesy of Genova's Deli\" width=\"190\" height=\"140\" class=\"size-thumbnail wp-image-84194\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Courtesy of Genova's Deli\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.genovadeli.net/\" target=\"_blank\">Genova's Delicatessen and Ravioli\u003c/a>\u003c/strong>\u003cbr>\n5095 Telegraph Ave. #A, Oakland (additional locations in Walnut Creek)\u003cbr>\n(510) 652-7401\u003cbr>\nMon-Sat, 8 a.m. - 7 p.m.; Sun, 8 a.m. - 6 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> While this place is a full deli and sort of a market, the Italian-style sandwiches are truly the highlight. Try the Italian combo with Dutch crunch roll or the roast beef sourdough with prosciutto. Get a ticket number as soon as you walk in, because it may be a wait. And, if you go during the busy lunch hour they may be out of Dutch crunch roll, so it's worth going early. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_84185\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.roliroti.com/porchetta\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/4394985765_1766c684ea_z-190x190.jpg\" alt=\"Photo: pyrogenic/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-84185\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"http://www.flickr.com/photos/pyrogenic/4394985765/in/photolist-8xEHNT-7Gnrt8-7GnrQT-7GrnRQ-7GrnDG-8xEJrM-8wxUsu-apuPwq-8xYuN3-4kjhbB-7Grnxu-7Gns9D-5Rwuea-7GroFf-8y6n2E-7Uasxn-8S5xWr-8xYvp9-6jjnSs-8xYuNN-5hwYPw-ajf7iP-ebkGsM-dVHjTJ-dVHk6A-4NWDpV-9hJGxA-9hJGBs-8eEDXX-7Wj7yZ-9yVqfA-9hFB5K-7foZkQ-4nDtZc-ajf6Mt-76UKDv-8eECtR-aLgc5D-8xVsEV-9rn3wJ-dVmiex-4P1U15-8eHV9J-ahaNZu-8eHWvC-do1hF4-8nFaDL-e8Pvn5-89orb2-9ySpSv\" target=\"_blank\">pyrogenic/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.roliroti.com/\" target=\"_blank\">Roli Roti\u003c/a>\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.cuesa.org/markets\" target=\"_blank\">Ferry Building Farmers' Market\u003c/a> - Saturday and Thursday and \u003ca href=\"http://somastreatfoodpark.com/\" target=\"_blank\">SOMA StrEat Food Park\u003c/a> - Friday (\u003ca href=\"http://www.roliroti.com/markets/intro\" target=\"_blank\">additional farmers' market locations)\u003c/a>\u003cbr>\n(510) 780-0300\u003cbr>\nThurs, 10:30 a.m. - 2 p.m.; Fri, 11 a.m. - 3 p.m.; Sat, 8 a.m. - 2 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Roli Roti may be known for its rotisserie chicken food trucks. But, the porchetta sandwich has become a Bay Area favorite since being served in 2006. While the Roli Roti truck travels to farmers' market, the porchetta is only offered at certain locations -- primarily on Thursday and Saturdays at the Ferry Building and Fridays at the SOMA StrEat Food Park. The pork is juicy from cooking on a spit and served with onion and fennel.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_84186\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.littlelucca.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/3370474121_e8ec60cfe5_z-190x190.jpg\" alt=\"Photo: Jason Ku/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-84186\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"http://www.flickr.com/photos/jsnku/3370474121/in/photolist-68QywM-3UiPeE-RjEaG-7cK8gt-e2XB7o-dRM2i5-7dHka8-8UCmVa-4vaDgc-7cHfRV-rZyRK-akGkz3-3JrHiG-hfEdYy-A657V-75SCYf-8spH7-dALiC2-4HwsAj-A6fR-8R2NmN-8rcoLU-4veHQf-7pUxwE-5wkqSx-5y68tk-5yaunJ-3aeUfU-6sLkEL-8dwCi7-jG79h-4veHGW-5zV1ny-8LVRdL-3tf4rR-3tjB4W-haYPSz-5xpP65-4t2dW-ohJaW-3C3kD-cY3Qzh-6NpBHw-3YcEX3-6Cfcyb-cEy657-6CaHmc-6Cf1SJ-76K8Qz-6CeRuQ\" target=\"_blank\">Jason Ku/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.littlelucca.com/\" target=\"_blank\">\u003cstrong>Little Lucca\u003c/strong>\u003c/a>\u003cbr>\n724 El Camino Real, South San Francisco\u003cbr>\n(650) 589-8916\u003cbr>\nMon-Fri, 8:30 a.m. - 5 p.m.; Sat, 9 a.m. - 5 p.m.; Sun, 9 a.m. - 4 p.m.\u003cbr>\nBurlingame Shopping Plaza, Burlingame\u003cbr>\n(650) 697-8389\u003cbr>\nMon-Fri, 9 a.m. - 5 p.m.; Sat, 9 a.m. - 5 p.m.; Sun, 9 a.m. - 4 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> The sandwiches are huge and the choices are nearly unlimited, but the real reason the line is out the door is for the special sauces. Get anything that comes with the original garlic sauce. It changes a good sandwich into a great sandwich. You can also call ahead and pick-up if you don't want to wait in line.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_84187\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://southieoakland.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/southie_33-540x240-190x190.jpg\" alt=\"Photo: Courtesy of Southie\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-84187\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Courtesy of Southie\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://southieoakland.com/\" target=\"_blank\">Southie (from Wood Tavern)\u003c/a>\u003c/strong>\u003cbr>\n6311 College Ave., Oakland\u003cbr>\n(510) 654-0100\u003cbr>\nMon-Sat, 9 a.m. - 9 p.m.; Sun, 9 a.m. - 3 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Opened in 2011 as a casual sister restaurant right next to Wood Tavern, Southie offers a changing menu of sandwiches that locals and out-of-towners love. The giant meatball sandwich gets a lot of attention, but the Dungeness crab sandwich is worth trying during crab season and the pork belly sandwich is covered with carrot, kohlrabi slaw, and crispy jalapeños. Why not follow it up with a different kind of sandwich: an ice cream sandwich -- homemade cherry vanilla ice cream in between two gluten-free brownies. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_84188\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"https://www.facebook.com/pages/Rheas-Deli-Market/165988900133033\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/10406381_701676226564295_3372531855998866719_n-190x190.jpg\" alt=\"Photo: Courtesy of Rhea's Deli\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-84188\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Courtesy of Rhea's Deli\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"https://www.facebook.com/pages/Rheas-Deli-Market/165988900133033\" target=\"_blank\">\u003cstrong>Rhea's Deli\u003c/strong>\u003c/a>\u003cbr>\n800 Valencia St., San Francisco\u003cbr>\n(415) 282-5255\u003cbr>\nMon-Thurs, 11:30 a.m. - 5 p.m.; Fri-Sun, 1:30 a.m. - 6 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> For the Korean steak sandwich. The deli may be in a small shop, but the meat on the Korean steak sandiwch is juicy and tender and comes with a variety of flavors: spicy chili-garlic sauce, garlic aioli, lettuce, cheese, jalapenos, and multiple kinds of onions. Be careful about the spicy sauce, unless you really like things spicy. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_84189\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://wisesonsdeli.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/cplusn_clubsandwich_soda_1465_logo-190x190.jpg\" alt=\"Photo: Courtesy of Wise Sons Deli\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-84189\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: Courtesy of Wise Sons Deli\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://wisesonsdeli.com/\" target=\"_blank\">\u003cstrong>Wise Sons Jewish Delicatessen\u003c/strong>\u003c/a>\u003cbr>\n3150 24th St., San Francisco\u003cbr>\n(415) 787-3354\u003cbr>\nWed-Fri, 8 a.m. - 3 p.m.; Sat, Sun, 9 a.m. - 3 p.m.\u003cbr>\nFerry Building Farmers' Market\u003cbr>\nTues, Thurs, 9:30 a.m. - 2 p.m.\u003cbr>\n736 Mission St., San Francisco (inside the Contemporary Jewish Museum)\u003cbr>\n(415) 655-7887\u003cbr>\nEveryday, 11 a.m. - 4 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> This New York-style deli is considered one of the best in the city. It was named by \u003cem>Bon Appetit\u003c/em> one of the four best Jewish delis in the country. Try the pastrami. The Semite sandwich, which won over the \u003cem>Bon Appetit\u003c/em> critics, is pastrami, Swiss cheese, and fried egg on rye. The sandwiches aren't huge and the menu isn't limitless, but your stomach won't mind. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_84191\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://www.thesentinelsf.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/4425890010_69647c11a0_z-190x190.jpg\" alt=\"Photo: Vince Maniago/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-84191\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"http://www.flickr.com/photos/uvince/4425890010/\" target=\"_blank\">Vince Maniago/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.thesentinelsf.com/\" target=\"_blank\">The Sentinel\u003c/a>\u003c/strong>\u003cbr>\n37 New Montgomery St., San Francisco\u003cbr>\n284-9960\u003cbr>\nMon-Fri, breakfast 7:30 - 10:30 a.m., lunch 11:30 a.m. - 2:30 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> The menu changes, but the classic corned beef sandwich is one of the best in the Bay Area and typically on the menu. The meat comes on fresh-baked foccacia with Russian dressing and shredded cabbage. Bonus: you also get a housemade pickle and an Andes mint for after. \u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_84192\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://saigon-sandwich.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/6145757563_bc83e69d63_z-190x190.jpg\" alt=\"Photo: Karen Neoh/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-84192\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"http://www.flickr.com/photos/kneoh/6145757563/in/photolist-dwnuHm-7ACVT-an5BBi-b5QGkP-cs9Zaw-25Xo31-9WgKtR-6zCPp-6XRvo-6zCMv-7Vhb8L-7U4uLH-8GFrw-6XEGQp-3mPxk-9KHix-ekVFi-3mPwY-DrSdW-8aK2t4-fzgLRa-d7QuMf-d7QuA1-8fceVZ-dH36Qb-dGYkNF-aqhiQK-6XhDJQ-fzgMaM-5bmL6T-afhzT2-awSnjJ-4SaYQp-4Yy4Pe-6RpgdY-64Lksx-7HAqT3-672rHq-a6TZX-an5C7p-8GWVGV-bgMky2-7BRQN8-2dQxvT-2dV595-brmjZ-duRRmx-ixJKe-cTF3F-duRRj4\" target=\"_blank\">Karen Neoh/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.yelp.com/biz/saigon-sandwich-san-francisco\" target=\"_blank\">Saigon Sandwich\u003c/a>\u003c/strong>\u003cbr>\n560 Larkin St., San Francisco\u003cbr>\n(415) 474-5698\u003cbr>\nEveryday, 7 a.m. - 5 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Tucked into the Tenderloin, Saigon Sandwich specializes in banh mi -- the traditional French-Vietnamese sandwich with grilled meat and crunchy, pickled veggies on a baguette. \u003cem>The New York Times\u003c/em> recommends Saigon Sandwich's combo as some of the best banh mi in the country, though locals also love the meatball pork sandwich. And, anyone can love the price: less than $4.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_84193\" class=\"wp-caption alignleft\" style=\"max-width: 190px\">\u003ca href=\"http://ilikeikesplace.com/\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/3692332879_d558bffd96_z-190x190.jpg\" alt=\"Photo: Yesica/Flickr\" width=\"190\" height=\"190\" class=\"size-thumbnail wp-image-84193\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Photo: \u003ca href=\"http://www.flickr.com/photos/digiyesica/3692332879/in/photolist-6ChaVH-7gutsL-a8hPaA-7gutru-7gutrS-6zsSfp-7gqx6c-7guttd-7gqx5z-5tF4vq-7nB8wc-7nB8R6-7nF3V3-7nB8FZ-93XG1V-7MiR7b-8yRW2Z-7FXn6g-9r7pQt-74oJB4-72jx97-72jw6o-72jvrA-9ramVq-9eCfuF-ecwaMa-jPsKgL-dJxdsi-4Mgfna-7G2hLb-dUKXxT-6dyXv8-72fx4n-4MgeTi-4Mgf3v-4MkoCw-4Mgei6-4Mgebg-4MkpCC-4MkpdC-4Mgf6H-4Mgf1a-4MkpnQ-4MkpiA-4MgffF-4MgeRz-4MgeH4-4MkppW-4MgeED-4Mgfd2\" target=\"_blank\">Yesica/Flickr\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://ilikeikesplace.com/\" target=\"_blank\">Ike's Place\u003c/a>\u003c/strong>\u003cbr>\n3489 16th St. San Francisco (\u003ca href=\"http://ilikeikesplace.com/\" target=\"_blank\">multiple other locations\u003c/a>)\u003cbr>\n(415) 553‑6888\u003cbr>\nEveryday, 10 a.m. - 7 p.m.\u003cbr>\n\u003cstrong>Why?\u003c/strong> Ike's has become a Bay Area staple, with a dozen locations. And, it got that way by delivering a massive selection of delicious sandwiches, including gluten-free options. But, the favorite is Kryptonite (only you're no Superman) -- a massive stuffed sandwich with six kinds of meat, avocado, beer-battered onion rings, extra pepper Jack cheese, mozzarella sticks, pesto, and jalapeno poppers. If you're looking to put yourself in a sandwich coma, or just order a normal-sized lunch, call ahead.\u003cbr clear=\"all\">\u003c/p>\n\u003ch3>The Bay’s Best Sandwiches, According To KQED’s Social Media Fans:\u003c/h3>\n\u003cp>“The \u003cstrong>pollo sandwich\u003c/strong> at \u003ca href=\"http://www.solfoodrestaurant.com/\">Sol Food\u003c/a> with the hot sauce & a side of maduros. Worth crossing the Golden Gate.”\u003cbr>\n\u003cem>Ava Zavora, Twitter\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 \u003cstrong>banh mi\u003c/strong> at \u003ca href=\"http://www.yelp.com/biz/castro-tarts-san-francisco\">Castro Tarts\u003c/a> is the best ever.”\u003cbr>\n\u003cem>Robert la Bohème, Facebook\u003c/em>\u003c/p>\n\u003cp>“As a vegan, the best sandwich I've ever had would be the \u003cstrong>tempeh/quinoa sliders\u003c/strong> at \u003ca href=\"http://www.portaloakland.com/\">Portal\u003c/a> in Oakland. I'm actually kind of angry I'm not eating one right now.”\u003cbr>\n\u003cem>Logan Bartling, Facebook\u003c/em>\u003c/p>\n\u003cp>“\u003cstrong>Irish breakfast sandwich\u003c/strong> at \u003ca href=\"http://www.yelp.com/biz/beachside-coffee-bar-and-kitchen-san-francisco\">Beachside Coffee Bar and Kitchen\u003c/a>. Best sandwich in the world!”\u003cbr>\n\u003cem>Patrick Maguire, Facebook\u003c/em>\u003c/p>\n\u003cp>“\u003cstrong>Pastrami with everything\u003c/strong> at \u003ca href=\"http://www.yelp.com/biz/the-yellow-submarine-san-francisco\">Yellow Submarine\u003c/a>!”\u003cbr>\n\u003cem>Jason Thorpe, Facebook\u003c/em>\u003c/p>\n\u003cp>“\u003cstrong>Spicy turkey\u003c/strong> from \u003ca href=\"http://www.yelp.com/biz/cafe-algiers-san-francisco\">Cafe Algiers\u003c/a>... Come on now.”\u003cbr>\n\u003cem>Tobia Martens, Facebook\u003c/em>\u003c/p>\n\u003cp>“\u003cstrong>The turkey sandwich\u003c/strong> at \u003ca href=\"http://www.yelp.com/biz/arguello-super-market-san-francisco\">Arguello Supermarket\u003c/a>”\u003cbr>\n\u003cem>Seth Heller, Facebook\u003c/em>\u003c/p>\n\u003cp>“\u003cstrong>The Tri Tip Sandwich\u003c/strong> from \u003ca href=\"http://www.yelp.com/biz/brazil-cafe-berkeley-4\">Brazil Cafe\u003c/a>. Olive, pineapples and jalepenos, oh my!”\u003cbr>\n\u003cem>Joey Lee, Facebook\u003c/em>\u003c/p>\n\u003cp>“\u003cstrong>The Cuban style pork & ham pressed sandwich\u003c/strong> at '\u003ca href=\"http://www.yelp.com/biz/wichcraft-san-francisco\">wichcraft\u003c/a> in downtown SF is fantastic! Crunchy and tender at the same time with great flavors: pickles, aji verde & melted gruyère on ciabatta roll”\u003cbr>\n\u003cem>Glenn Huang, Facebook\u003c/em>\u003c/p>\n\u003cp>“\u003cstrong>Build Your Own\u003c/strong> from \u003ca href=\"http://www.lunardis.com/fresh-bakery.html\">Lunardi’s Bakery\u003c/a> is my favorite. Quality ingredients and the price is right!”\u003cbr>\n\u003cem>Kacey Scherf, Facebook\u003c/em>\u003c/p>\n\u003cp>“\u003cstrong>Niman Ranch Pulled Pork\u003c/strong> at \u003ca href=\"http://www.slowberkeley.com/\">Slow, Berkeley\u003c/a>!”\u003cbr>\n\u003cem>Sophie Van Ronsele, Facebook\u003c/em>\u003c/p>\n\u003cp>“Daly City, \u003ca href=\"http://www.dcmrpickles.com/\">Mr. Pickle’s Sandwich\u003c/a>: '\u003cstrong>DCFD\u003c/strong>' or ‘\u003cstrong>The Fog\u003c/strong>.’”\u003cbr>\n\u003cem>Britta Katharina Lorenz, Facebook\u003c/em>\u003c/p>\n\u003cp>“\u003ca href=\"http://www.ducloimarket.com/\">Duc Loi\u003c/a> on 18th & Mission has the best damn \u003cstrong>pork barbecue sandwich\u003c/strong> in the city and it's only $5.”\u003cbr>\n\u003cem>Javier Leocadio Colón, Facebook\u003c/em>\u003c/p>\n\u003cp>“\u003ca href=\"http://www.cowgirlcreamery.com/san-francisco-ferry-building-cheese-shop\">Cowgirl Creamery\u003c/a> \u003cstrong>grilled cheese\u003c/strong> at the Ferry Building, San Francisco.”\u003cbr>\n\u003cem>Jonathan T. White, Facebook\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/genova-delicatessen-oakland\">Genova's\u003c/a>: outstanding! Went to the Oakland location for many years and now the Napa location. Fave is \u003cstrong>roast beef on Dutch crunch with a side of 3 bean salad\u003c/strong>.\u003cbr>\n\u003cem>Geoffrey Hargrove, Facebook\u003c/em>\u003c/p>\n\u003cp>How is almost ANY sandwich from \u003ca href=\"http://www.memphisminnies.com/\">Memphis Minnie's\u003c/a> [San Francisco] not on this list? \u003cstrong>The pulled pork\u003c/strong>? Their in \u003cstrong>housemade pastrami\u003c/strong>, available only on Wednesdays. The \u003cstrong>smoked, then fried chicken sandwich\u003c/strong>? \u003cstrong>Tri tip\u003c/strong>?\u003cbr>\n\u003cem>Laurie Cahn, Facebook\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>The Lobster Rolls\u003c/strong> at \u003ca href=\"http://www.oplobster.com/\">Old Port Lobster Shack\u003c/a> in Redwood City are phenomenal.\u003cbr>\n\u003cem>Noelle McReynolds, BAB comments\u003c/em>\u003c/p>\n\u003cp>I cannot believe the \u003ca href=\"http://www.submarinecenter.com/\">The Submarine Center\u003c/a> in West Portal [San Francisco] is not on this list. Their \u003cstrong>Hot Pastrami\u003c/strong> is unbeatable.\u003cbr>\n\u003cem>Janet Lynn, BAB comments\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>The Chris sandwich\u003c/strong> at \u003ca href=\"http://www.wglavilla.com/\">La Villa's deli\u003c/a> in San Jose is not to be missed. They don’t tell you exactly what’s in it. But man, is it worth trying!\u003cbr>\n\u003cem>Lindsay Taylor, BAB comments\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.daveyjonesdeli.com/#about\">Davey Jones Deli\u003c/a> [Sausalito], hands down. \u003cstrong>Make your own sandwich with Punjabi carnitas\u003c/strong>, \u003cstrong>roasted real turkey\u003c/strong> (as in Thanksgiving) or \u003cstrong>fresh brisket\u003c/strong>, add fixings, homemade sauces. YUM!\u003cbr>\n\u003cem>Grace Hoffman, BAB comments\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.yelp.com/biz/california-sourdough-san-jose\">California Sourdough\u003c/a> in Northeast San Jose is my favorite place, but their sister location, Freshly Baked in downtown is just as good. Their \u003cstrong>house-seasoned spicy turkey on their steaming fresh sourdough rolls\u003c/strong> (also made in-house) is to die for.\u003cbr>\n\u003cem>Carlos Orellana, BAB comments\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>The Oakland Sandwich\u003c/strong> from \u003ca href=\"http://www.grandtavern.net\">The Grand Tavern\u003c/a> [Oakland] is truly divine. Gluten free funnel cake bread, grilled ham & turkey, bacon, pickled onion, dijonaise, and Swiss cheese. Uh-MAZING!\u003cbr>\n\u003cem>Courtney Baxter, BAB comments \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "'Artisanal' Ramen? Instant Noodles Get A Healthy Dose Of Hacking",
"title": "'Artisanal' Ramen? Instant Noodles Get A Healthy Dose Of Hacking",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_84203\" class=\"wp-caption aligncenter\" style=\"max-width: 1996px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/ramen-grid_wide-cfba4e32b49a5c437c5f952ac454cef33357dfa5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/ramen-grid_wide-cfba4e32b49a5c437c5f952ac454cef33357dfa5.jpg\" alt=\"(Top left, clockwise) Macmen N' Cheese; chocolate ramen; udon and egg. (Bottom row) Ramen fritatta; cannellini beans and spinach; and southwest taco from the book Rah! Rah! Ramen. Photo: Sara Childs/ Courtesy of Interactive Direct\" width=\"1996\" height=\"1123\" class=\"size-full wp-image-84203\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">(Top left, clockwise) Macmen N' Cheese; chocolate ramen; udon and egg. (Bottom row) Ramen fritatta; cannellini beans and spinach; and southwest taco from the book Rah! Rah! Ramen. Photo: Sara Childs/ Courtesy of Interactive Direct\u003c/figcaption>\u003c/figure>\n\u003cp>by Linda Poon, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/26/325942155/artisanal-ramen-instant-noodles-get-a-healthy-dose-of-hacking\">The Salt at NPR Food\u003c/a> (6/29/14)\u003c/p>\n\u003cp>If there's one thing college students know well, it's a belly full of instant ramen.\u003c/p>\n\u003cp>\"Ramen always has been and always will be a college staple,\" says Rick Brandt, a recent University of Iowa graduate.\u003c/p>\n\u003cp>And it's not just college students who turn to the noodles in lean moments: When your food budget is reduced to quarters dug out of the couch, or when hunger pangs strike at ungodly hours, ramen noodles may come to the rescue.\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/326142110/rah-rah-ramen\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/rah-rah-ramen.jpg\" alt=\"RAH! RAH! RAMEN by Sara Childs\" width=\"300\" height=\"388\" class=\"alignleft size-full wp-image-84208\">\u003c/a>But while you can get a quick fix of salt and carbs by tossing the block of dried noodles and seasoning into the microwave, you won't be getting much in the way of nutrition.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>And that got Brandt starving for something that's just as convenient, but a lot healthier. He created the recipe blog College Fed (recently renamed \u003ca href=\"http://dumbeddownfood.com/\">Dumbed Down Food\u003c/a>) to test and share ways to eat healthier in the dorm.\u003c/p>\n\u003cp>Several blogs like his are now offering students — and anyone else who counts ramen as a staple — all sorts of ways to hack the ripply noodle. The simpler recipes suggest throwing in vegetables and protein to add nutritional value, much like Brandt's \u003ca href=\"http://dumbeddownfood.com/ramen-stir-fry-quick-and-easy/\">ramen stir-fry recipe\u003c/a>, which he says has been one of his more popular posts.\u003c/p>\n\u003cp>The most intriguing hacks are those that take the instant noodle out of its conventional setting. For instance, ditch the bowl and make ramen a substitute for bread in this latest craze: \u003ca href=\"http://dudefoods.com/the-ramen-noodle-grilled-cheese-sandwich/\">ramen noodle grilled cheese sandwich.\u003c/a>\u003c/p>\n\u003cp>Or, perhaps you prefer to bake it into a ramen frittata, packed with shredded cheese, bacon and tomatoes. Better yet, just smother it in \u003ca href=\"http://fullthymestudent.com/chocolate-top-ramen-ice-cream-sandwiches/\">chocolate and ice cream\u003c/a> for a one-of-a-kind dessert.\u003c/p>\n\u003cp>\"The possibilities are endless,\" says a graphic designer and experimental chef who uses the pen name Sara Childs. Her new book \u003cem>Rah! Rah! Ramen\u003c/em> features more than 50 speedy recipes for preparing instant noodles in the microwave. The whole idea, she says, was inspired her friend's college-bound daughter, who mentioned that she had four years of ramen to look forward to.\u003c/p>\n\u003cp>Childs' recipes include Macmen N' Cheese, which calls for hot sauce, cheddar cheese and bacon. Or, if you're looking for some added fiber, why not try her spinach cannellini ramen soup?\u003c/p>\n\u003cp>In a mood for something sweet? Childs assures me the lemon curd ramen is a must-try.\u003c/p>\n\u003cp>But these recipes are only the tip of the iceberg. She says she could come up with at least 50 more if she had the time and space in her book. After all, basic ramen (without the seasoning packet) is just wheat flour and palm oil.\u003c/p>\n\u003cp>\"If you look at it as just a basic ingredient, you can keep adding with your imagination and take off on it,\" she says.\u003c/p>\n\u003cp>Ramen is what food historians call a platform food, says \u003ca href=\"http://www.barakkushner.net/\">Barak Kushner\u003c/a>, a Japanese history professor at University of Cambridge. \"It's ... like a sandwich, on which you can put any flavors, so it adapts well to local tastes,\" he tells The Salt.\u003c/p>\n\u003cp>Plus, at around 30 cents a pack, what cash-strapped adult can resist?\u003c/p>\n\u003cp>But as the anthropologists behind the book \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/16/212671438/ramen-to-the-rescue-how-instant-noodles-fight-global-hunger\">\u003cem>The Noodle Narratives\u003c/em>\u003c/a>\u003cem> \u003c/em>will tell you, the \"humble commodity\" means more to Americans than the price suggests.\u003c/p>\n\u003cp>\"Instant noodles, it would seem, may serve as a blank slate for the inscription of small personal stories,\" they write. Indeed, when NPR asked listeners to share their ramen noodle stories with us in 2009, we were served a \"\u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=120360464\">big, steaming bowl of nostalgia\u003c/a>.\"\u003c/p>\n\u003cp>Memories flooded in of how a bad case of gas led to the creation of Stoodles — ramen mixed with beef stew, how a hungry flight attendant discovered the magic of ramen tuna casseroles, and how ramen burritos became a regular lunch item.\u003c/p>\n\u003cp>These creations may be no match for chef \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=120012206\">David Chang\u003c/a>'s bowls of sybaritic ramen, but they can be considered artisanal in their own respects.\u003c/p>\n\u003cp>\"When people eat a lot [of the same thing], they're always looking for ways to make it better,\" blogger Rick Brandt says. \"And you know what? To them, they've just made something out of this world.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Bake them, grill them, even smother them in chocolate. College students and food writers who count instant ramen noodles as a staple are devising all sorts of ways to make them healthier and tastier.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_84203\" class=\"wp-caption aligncenter\" style=\"max-width: 1996px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/ramen-grid_wide-cfba4e32b49a5c437c5f952ac454cef33357dfa5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/ramen-grid_wide-cfba4e32b49a5c437c5f952ac454cef33357dfa5.jpg\" alt=\"(Top left, clockwise) Macmen N' Cheese; chocolate ramen; udon and egg. (Bottom row) Ramen fritatta; cannellini beans and spinach; and southwest taco from the book Rah! Rah! Ramen. Photo: Sara Childs/ Courtesy of Interactive Direct\" width=\"1996\" height=\"1123\" class=\"size-full wp-image-84203\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">(Top left, clockwise) Macmen N' Cheese; chocolate ramen; udon and egg. (Bottom row) Ramen fritatta; cannellini beans and spinach; and southwest taco from the book Rah! Rah! Ramen. Photo: Sara Childs/ Courtesy of Interactive Direct\u003c/figcaption>\u003c/figure>\n\u003cp>by Linda Poon, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/06/26/325942155/artisanal-ramen-instant-noodles-get-a-healthy-dose-of-hacking\">The Salt at NPR Food\u003c/a> (6/29/14)\u003c/p>\n\u003cp>If there's one thing college students know well, it's a belly full of instant ramen.\u003c/p>\n\u003cp>\"Ramen always has been and always will be a college staple,\" says Rick Brandt, a recent University of Iowa graduate.\u003c/p>\n\u003cp>And it's not just college students who turn to the noodles in lean moments: When your food budget is reduced to quarters dug out of the couch, or when hunger pangs strike at ungodly hours, ramen noodles may come to the rescue.\u003c/p>\n\u003cp>\u003ca href=\"http://www.npr.org/books/titles/326142110/rah-rah-ramen\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/06/rah-rah-ramen.jpg\" alt=\"RAH! RAH! RAMEN by Sara Childs\" width=\"300\" height=\"388\" class=\"alignleft size-full wp-image-84208\">\u003c/a>But while you can get a quick fix of salt and carbs by tossing the block of dried noodles and seasoning into the microwave, you won't be getting much in the way of nutrition.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And that got Brandt starving for something that's just as convenient, but a lot healthier. He created the recipe blog College Fed (recently renamed \u003ca href=\"http://dumbeddownfood.com/\">Dumbed Down Food\u003c/a>) to test and share ways to eat healthier in the dorm.\u003c/p>\n\u003cp>Several blogs like his are now offering students — and anyone else who counts ramen as a staple — all sorts of ways to hack the ripply noodle. The simpler recipes suggest throwing in vegetables and protein to add nutritional value, much like Brandt's \u003ca href=\"http://dumbeddownfood.com/ramen-stir-fry-quick-and-easy/\">ramen stir-fry recipe\u003c/a>, which he says has been one of his more popular posts.\u003c/p>\n\u003cp>The most intriguing hacks are those that take the instant noodle out of its conventional setting. For instance, ditch the bowl and make ramen a substitute for bread in this latest craze: \u003ca href=\"http://dudefoods.com/the-ramen-noodle-grilled-cheese-sandwich/\">ramen noodle grilled cheese sandwich.\u003c/a>\u003c/p>\n\u003cp>Or, perhaps you prefer to bake it into a ramen frittata, packed with shredded cheese, bacon and tomatoes. Better yet, just smother it in \u003ca href=\"http://fullthymestudent.com/chocolate-top-ramen-ice-cream-sandwiches/\">chocolate and ice cream\u003c/a> for a one-of-a-kind dessert.\u003c/p>\n\u003cp>\"The possibilities are endless,\" says a graphic designer and experimental chef who uses the pen name Sara Childs. Her new book \u003cem>Rah! Rah! Ramen\u003c/em> features more than 50 speedy recipes for preparing instant noodles in the microwave. The whole idea, she says, was inspired her friend's college-bound daughter, who mentioned that she had four years of ramen to look forward to.\u003c/p>\n\u003cp>Childs' recipes include Macmen N' Cheese, which calls for hot sauce, cheddar cheese and bacon. Or, if you're looking for some added fiber, why not try her spinach cannellini ramen soup?\u003c/p>\n\u003cp>In a mood for something sweet? Childs assures me the lemon curd ramen is a must-try.\u003c/p>\n\u003cp>But these recipes are only the tip of the iceberg. She says she could come up with at least 50 more if she had the time and space in her book. After all, basic ramen (without the seasoning packet) is just wheat flour and palm oil.\u003c/p>\n\u003cp>\"If you look at it as just a basic ingredient, you can keep adding with your imagination and take off on it,\" she says.\u003c/p>\n\u003cp>Ramen is what food historians call a platform food, says \u003ca href=\"http://www.barakkushner.net/\">Barak Kushner\u003c/a>, a Japanese history professor at University of Cambridge. \"It's ... like a sandwich, on which you can put any flavors, so it adapts well to local tastes,\" he tells The Salt.\u003c/p>\n\u003cp>Plus, at around 30 cents a pack, what cash-strapped adult can resist?\u003c/p>\n\u003cp>But as the anthropologists behind the book \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/16/212671438/ramen-to-the-rescue-how-instant-noodles-fight-global-hunger\">\u003cem>The Noodle Narratives\u003c/em>\u003c/a>\u003cem> \u003c/em>will tell you, the \"humble commodity\" means more to Americans than the price suggests.\u003c/p>\n\u003cp>\"Instant noodles, it would seem, may serve as a blank slate for the inscription of small personal stories,\" they write. Indeed, when NPR asked listeners to share their ramen noodle stories with us in 2009, we were served a \"\u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=120360464\">big, steaming bowl of nostalgia\u003c/a>.\"\u003c/p>\n\u003cp>Memories flooded in of how a bad case of gas led to the creation of Stoodles — ramen mixed with beef stew, how a hungry flight attendant discovered the magic of ramen tuna casseroles, and how ramen burritos became a regular lunch item.\u003c/p>\n\u003cp>These creations may be no match for chef \u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=120012206\">David Chang\u003c/a>'s bowls of sybaritic ramen, but they can be considered artisanal in their own respects.\u003c/p>\n\u003cp>\"When people eat a lot [of the same thing], they're always looking for ways to make it better,\" blogger Rick Brandt says. \"And you know what? To them, they've just made something out of this world.\" \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Watch Check, Please! Bay Area review Señor Sisig food truck, M.Y. China, Italian Colors",
"title": "Watch Check, Please! Bay Area review Señor Sisig food truck, M.Y. China, Italian Colors",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_82169\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cp907group1000-use.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cp907group1000-use.jpg\" alt=\"Guests and host Leslie Sbrocco tape the seventh episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-82169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the seventh episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Check, Please! Bay Area's Season 9 episode 7 airs this eve, Thursday May 15, at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\">View other airtimes\u003c/a>. And if you don't have a TV and want to watch the show online, the full episode is available on the \u003ca href=\"http://www.kqed.org/checkplease\" target=\"_blank\">Check, Please! Bay Area website\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>The \u003ca href=\"http://blogs.kqed.org/checkplease/2014/05/15/senor-sisig-m-y-china-italian-colors-check-please-bay-area-reviews/\">seventh episode of Season 9\u003c/a> features these eateries:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/05/15/senor-sisig-food-truck-info/\" target=\"_blank\">\u003cstrong>Señor Sisig\u003c/strong>\u003c/a>, a San Francisco-based food truck serves Filipino Fusion (Filipino/Mexican) cuisine.\u003c/li>\n\u003cfigure id=\"attachment_82178\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/senorsisig1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/senorsisig1000.jpg\" alt=\"Señor Sisig food truck customer embellishes meal with Sriracha sauce\" width=\"1000\" height=\"560\" class=\"size-full wp-image-82178\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Señor Sisig food truck customer embellishes meal with Sriracha sauce\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/05/15/m-y-china-restaurant-info/\" target=\"_blank\">\u003cstrong>M.Y. China\u003c/strong>\u003c/a>, Martin Yan's restaurant in San Francisco's Westfield Shopping Center serves modern Chinese cuisine.\u003c/li>\n\u003cfigure id=\"attachment_82176\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/mychina1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/mychina1000a.jpg\" alt=\"Chef Tony shows off the art of noodle pulling at M.Y. China\" width=\"1000\" height=\"558\" class=\"size-full wp-image-82176\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Tony shows off the art of noodle pulling at M.Y. China\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/05/15/italian-colors-restaurant-info/\" target=\"_blank\">\u003cstrong>Italian Colors Restaurant\u003c/strong>\u003c/a> in Oakland's Montclair Village serves Cal-Italian cuisine.\u003c/li>\n\u003cfigure id=\"attachment_82177\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/italiancolors-beetsalad1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/italiancolors-beetsalad1000.jpg\" alt=\"Beet salad with nuts, goat cheese, watermelon radish, grilled asparagus at Italian Colors Restaurant\" width=\"1000\" height=\"560\" class=\"size-full wp-image-82177\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beet salad with nuts, goat cheese, watermelon radish, grilled asparagus at Italian Colors Restaurant\u003c/figcaption>\u003c/figure>\n\u003c/ul>\n\u003cp>Host Leslie Sbrocco shares her \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\" target=\"_blank\">wine tips\u003c/a> about \u003ca href=\"http://blogs.kqed.org/checkplease/2014/05/15/riesling-wines-check-please-bay-area-wine-tips/\">Riesling\u003c/a>.\u003cbr>\n[youtube //www.youtube.com/watch?v=Llj-VO90glU]\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82169\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cp907group1000-use.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/cp907group1000-use.jpg\" alt=\"Guests and host Leslie Sbrocco tape the seventh episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-82169\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the seventh episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>Check, Please! Bay Area's Season 9 episode 7 airs this eve, Thursday May 15, at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\" target=\"_blank\">View other airtimes\u003c/a>. And if you don't have a TV and want to watch the show online, the full episode is available on the \u003ca href=\"http://www.kqed.org/checkplease\" target=\"_blank\">Check, Please! Bay Area website\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>The \u003ca href=\"http://blogs.kqed.org/checkplease/2014/05/15/senor-sisig-m-y-china-italian-colors-check-please-bay-area-reviews/\">seventh episode of Season 9\u003c/a> features these eateries:\u003c/strong>\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/05/15/senor-sisig-food-truck-info/\" target=\"_blank\">\u003cstrong>Señor Sisig\u003c/strong>\u003c/a>, a San Francisco-based food truck serves Filipino Fusion (Filipino/Mexican) cuisine.\u003c/li>\n\u003cfigure id=\"attachment_82178\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/senorsisig1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/senorsisig1000.jpg\" alt=\"Señor Sisig food truck customer embellishes meal with Sriracha sauce\" width=\"1000\" height=\"560\" class=\"size-full wp-image-82178\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Señor Sisig food truck customer embellishes meal with Sriracha sauce\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/05/15/m-y-china-restaurant-info/\" target=\"_blank\">\u003cstrong>M.Y. China\u003c/strong>\u003c/a>, Martin Yan's restaurant in San Francisco's Westfield Shopping Center serves modern Chinese cuisine.\u003c/li>\n\u003cfigure id=\"attachment_82176\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/mychina1000a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/mychina1000a.jpg\" alt=\"Chef Tony shows off the art of noodle pulling at M.Y. China\" width=\"1000\" height=\"558\" class=\"size-full wp-image-82176\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Chef Tony shows off the art of noodle pulling at M.Y. China\u003c/figcaption>\u003c/figure>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/05/15/italian-colors-restaurant-info/\" target=\"_blank\">\u003cstrong>Italian Colors Restaurant\u003c/strong>\u003c/a> in Oakland's Montclair Village serves Cal-Italian cuisine.\u003c/li>\n\u003cfigure id=\"attachment_82177\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/italiancolors-beetsalad1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/italiancolors-beetsalad1000.jpg\" alt=\"Beet salad with nuts, goat cheese, watermelon radish, grilled asparagus at Italian Colors Restaurant\" width=\"1000\" height=\"560\" class=\"size-full wp-image-82177\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Beet salad with nuts, goat cheese, watermelon radish, grilled asparagus at Italian Colors Restaurant\u003c/figcaption>\u003c/figure>\n\u003c/ul>\n\u003cp>Host Leslie Sbrocco shares her \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\" target=\"_blank\">wine tips\u003c/a> about \u003ca href=\"http://blogs.kqed.org/checkplease/2014/05/15/riesling-wines-check-please-bay-area-wine-tips/\">Riesling\u003c/a>.\u003cbr>\n\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/Llj-VO90glU'\n title='//www.youtube.com/embed/Llj-VO90glU'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cfigure id=\"attachment_82164\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/mcdonalds-sponsorship.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/mcdonalds-sponsorship.jpg\" alt=\"McDonald's was the featured sponsor of the annual meeting of the California Dietetic Association in 2014..Alan Broadhead/Flickr\" width=\"1120\" height=\"745\" class=\"size-full wp-image-82164\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">McDonald's was the featured sponsor of the annual meeting of the California Dietetic Association in 2014..Alan Broadhead/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Listen to the Story\u003c/strong> on \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/14/312460302/how-food-companies-court-nutrition-educators-with-junk-food\">All Things Considered\u003c/a> [audio src=\"http://pd.npr.org/anon.npr-mp3/npr/atc/2014/05/20140514_atc_how_big_food_plied_dieticians_and_nutritionists_at_their_meeting.mp3\"] \u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/125167196/npr-staff/archive\">NPR Staff\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/14/312460302/how-food-companies-court-nutrition-educators-with-junk-food\">The Salt at NPR Food\u003c/a> (5/14/14)\u003c/p>\n\u003cp>When hundreds of California nutritionists and dietitians gathered for their \u003ca href=\"http://www.dietitian.org/annual_meeting14.html\">annual conference\u003c/a> in April, their Friday lunch was a bacon ranch salad, chocolate chip cookies and a pink yogurt parfait, all courtesy of McDonald's.\u003c/p>\n\u003cp>According to a \u003ca href=\"http://m.motherjones.com/environment/2014/05/my-trip-mcdonalds-sponsored-nutritionist-convention\">story\u003c/a> on Mother Jones' web site by Kiera Butler, an editor at the magazine who went to the conference of the California Dietetic Association, besides McDonald's lunch, one dinner was catered by Sizzler, Boston Market and California Pizza Kitchen.\u003c/p>\n\u003cp>Butler tells Melissa Block on \u003cem>All Things Considered\u003c/em> that the food industry also played a big role in the conference sessions.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>One panel on sweeteners in schools was sponsored by the Corn Refiners Association, whose members produce high fructose corn syrup.\u003c/p>\n\u003cp>Inside the exhibition hall, Hershey's was handing out chocolate and strawberry milk and Butter Buds gave out fake butter crystals.\u003c/p>\n\u003cp>\"These nutritionists and dietitians were here getting continuing education credits,\" says Butler. \"So going to this conference and attending these sessions is something that they need to do to keep up their accreditation. These people work in all kinds of places. they work in school cafeterias, hospital cafeteria, they work in corporate settings — these are really the gatekeepers of our nutritional information.\"\u003c/p>\n\u003cp>The problem with such a heavy industry presence, according to Butler, is that \"they are getting their information from a very one-sided panel that is sponsored by manufacturers of high-fructose corn syrup, which we know contributes to the obesity epidemic.\"\u003c/p>\n\u003cp>Butler says some of the attendees were troubled by the heavy industry presence at the meeting. \"There were a lot of eye rolls at the McDonald's lunch,\" she says.\u003c/p>\n\u003cp>One veteran nutritionist told her: \"I can't believe we're sleeping with the enemy.\"\u003c/p>\n\u003cp>One group of dietitians within the professional organization, \u003ca href=\"http://integritydietitians.org/\" target=\"_blank\">Dietitians for Professional Integrity\u003c/a>, wants to change the sponsorship policy but have been unable to get much traction. And Butler says sponsorships are still going strong.\u003c/p>\n\u003cp>She notes a \u003ca href=\"http://www.eatdrinkpolitics.com/wp-content/uploads/AND_Corporate_Sponsorship_Report.pdf\">study\u003c/a> by Michelle Simon, a public interest lawyer and blogger, of corporate sponsorships of nutritionists' conference. Simon found that in 2001, the Academy of Nutrition and Dietetics listed 10 sponsors, and by 2011 there were 38, including Coca-Cola, PepsiCo, Nestle, Mars and others. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp> \u003c/p>\n\u003cp>by \u003ca href=\"http://www.npr.org/people/125167196/npr-staff/archive\">NPR Staff\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/14/312460302/how-food-companies-court-nutrition-educators-with-junk-food\">The Salt at NPR Food\u003c/a> (5/14/14)\u003c/p>\n\u003cp>When hundreds of California nutritionists and dietitians gathered for their \u003ca href=\"http://www.dietitian.org/annual_meeting14.html\">annual conference\u003c/a> in April, their Friday lunch was a bacon ranch salad, chocolate chip cookies and a pink yogurt parfait, all courtesy of McDonald's.\u003c/p>\n\u003cp>According to a \u003ca href=\"http://m.motherjones.com/environment/2014/05/my-trip-mcdonalds-sponsored-nutritionist-convention\">story\u003c/a> on Mother Jones' web site by Kiera Butler, an editor at the magazine who went to the conference of the California Dietetic Association, besides McDonald's lunch, one dinner was catered by Sizzler, Boston Market and California Pizza Kitchen.\u003c/p>\n\u003cp>Butler tells Melissa Block on \u003cem>All Things Considered\u003c/em> that the food industry also played a big role in the conference sessions.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>One panel on sweeteners in schools was sponsored by the Corn Refiners Association, whose members produce high fructose corn syrup.\u003c/p>\n\u003cp>Inside the exhibition hall, Hershey's was handing out chocolate and strawberry milk and Butter Buds gave out fake butter crystals.\u003c/p>\n\u003cp>\"These nutritionists and dietitians were here getting continuing education credits,\" says Butler. \"So going to this conference and attending these sessions is something that they need to do to keep up their accreditation. These people work in all kinds of places. they work in school cafeterias, hospital cafeteria, they work in corporate settings — these are really the gatekeepers of our nutritional information.\"\u003c/p>\n\u003cp>The problem with such a heavy industry presence, according to Butler, is that \"they are getting their information from a very one-sided panel that is sponsored by manufacturers of high-fructose corn syrup, which we know contributes to the obesity epidemic.\"\u003c/p>\n\u003cp>Butler says some of the attendees were troubled by the heavy industry presence at the meeting. \"There were a lot of eye rolls at the McDonald's lunch,\" she says.\u003c/p>\n\u003cp>One veteran nutritionist told her: \"I can't believe we're sleeping with the enemy.\"\u003c/p>\n\u003cp>One group of dietitians within the professional organization, \u003ca href=\"http://integritydietitians.org/\" target=\"_blank\">Dietitians for Professional Integrity\u003c/a>, wants to change the sponsorship policy but have been unable to get much traction. And Butler says sponsorships are still going strong.\u003c/p>\n\u003cp>She notes a \u003ca href=\"http://www.eatdrinkpolitics.com/wp-content/uploads/AND_Corporate_Sponsorship_Report.pdf\">study\u003c/a> by Michelle Simon, a public interest lawyer and blogger, of corporate sponsorships of nutritionists' conference. Simon found that in 2001, the Academy of Nutrition and Dietetics listed 10 sponsors, and by 2011 there were 38, including Coca-Cola, PepsiCo, Nestle, Mars and others. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Latest Food Truck Theme Is Marijuana For Lunch",
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"content": "\u003cfigure id=\"attachment_82152\" class=\"wp-caption aligncenter\" style=\"max-width: 3263px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/20140420_162904_wide-1e79f957465a387ab698f1e6e5c12820a615d5df.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/20140420_162904_wide-1e79f957465a387ab698f1e6e5c12820a615d5df.jpg\" alt=\"The MagicalButter food truck is called The Samich. Photo: Courtesy of MagicalButter\" width=\"3263\" height=\"1833\" class=\"size-full wp-image-82152\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The MagicalButter food truck is called The Samich. Photo: Courtesy of MagicalButter\u003c/figcaption>\u003c/figure>\n\u003cp>by Luke Runyon, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/14/311861890/edible-marijuana-treat-theres-now-a-food-truck-for-them\">The Salt at NPR Food\u003c/a> (5/14/14) \u003c/p>\n\u003cp>Food trucks have been steadily multiplying in cities across the country for a few years now. So their collision with the brave new world of marijuana edibles — from brownies to gummy candy — was probably inevitable, at least in the states where the drug is now legal.\u003c/p>\n\u003cp>In late April, a company called \u003ca href=\"http://www.magicalbutter.com/\">MagicalButter\u003c/a> unveiled the country's first food truck specializing in pot-infused eats at Denver's \u003ca href=\"http://www.cannabiscup.com/\">Cannabis Cup\u003c/a>. MagicalButter, based in Seattle, already sells a machine of the same name that extracts nutrients and other chemicals from herbs for use in food.\u003c/p>\n\u003cp>The truck, called The Samich, rolls with a mascot: a flying, smiling stick of green butter. Yep.\u003c/p>\n\u003cp>On the Samich menu at the Cannabis Cup were peanut butter and jelly, pulled pork and grilled cheese sandwiches along with tomato soup. Each dish contained oil, butter or cheese infused with THC, the mind-altering chemical in marijuana.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"[The food truck] gives a good platform to educate people about how to eat with cannabis, finding out what works, what might not work,\" Garyn Angel, CEO of Magical Butter, tells The Salt. \"It's a non-threatening way for people to discover if it helps them at all.\"\u003c/p>\n\u003cp>The truck's Colorado debut was more marketing ploy than true launch. After serving the festival goers in Denver, the truck headed back to Washington state, which is just starting to tax and regulate recreational weed sales. It's now parked near the company's headquarters, but there are \u003ca href=\"http://fwx.foodandwine.com/food/what-eat-new-marijuana-food-truck\">plans\u003c/a> to develop a fleet to spread the spiked lunch items to other cities.\u003c/p>\n\u003cfigure id=\"attachment_82153\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/10252181_1427622267487104_2824616959778836064_n-1-.300dpi-2daadcc5d2570a7fb7b727172009ba4499ab194c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/10252181_1427622267487104_2824616959778836064_n-1-.300dpi-2daadcc5d2570a7fb7b727172009ba4499ab194c-290x217.jpg\" alt=\"MagicalButter Executive Chef Joey Galeano works in the food truck. Photo: Courtesy of MagicalButter\" width=\"290\" height=\"217\" class=\"size-medium wp-image-82153\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">MagicalButter Executive Chef Joey Galeano works in the food truck. Photo: Courtesy of MagicalButter\u003c/figcaption>\u003c/figure>\n\u003cp>The truck's timing is apt. While Colorado's experiment in recreational marijuana closes in on the six-month mark, lawmakers are tightening rules for the rapidly growing edibles market. New rules will limit the potency of foods infused with THC and require companies to explicitly label edible products.\u003c/p>\n\u003cp>Cooking with cannabis can be a tricky feat because it's easy to overdo it, Angel says. MagicalButter's chef controls for potency and dosage, making sure that grilled cheese doesn't deliver too much of a punch, he says.\u003c/p>\n\u003cp>\"We have to work on [these things] to make sure no one has an experience they're uncomfortable with,\" Angel says.\u003c/p>\n\u003cp>Overindulging in THC-laced treats can lead to stomach aches, headaches, vomiting and day-long highs, \u003ca href=\"http://www.cpr.org/news/story/denver-emergency-room-doctor-seeing-more-patients-marijuana-edibles\">according to\u003c/a> Colorado Public Radio. Doctors in Colorado say more people are now being admitted after consuming large quantities of edible marijuana treats.\u003c/p>\n\u003cp>Angel of MagicalButter says the food truck is just one of his pot-infused culinary ventures. He is exploring a line of cookbooks, Angel says, and the company is planning to back a brick and mortar restaurant in Seattle that serves pot-infused fare with a tentative opening date in June or July. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_82152\" class=\"wp-caption aligncenter\" style=\"max-width: 3263px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/20140420_162904_wide-1e79f957465a387ab698f1e6e5c12820a615d5df.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/20140420_162904_wide-1e79f957465a387ab698f1e6e5c12820a615d5df.jpg\" alt=\"The MagicalButter food truck is called The Samich. Photo: Courtesy of MagicalButter\" width=\"3263\" height=\"1833\" class=\"size-full wp-image-82152\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The MagicalButter food truck is called The Samich. Photo: Courtesy of MagicalButter\u003c/figcaption>\u003c/figure>\n\u003cp>by Luke Runyon, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/05/14/311861890/edible-marijuana-treat-theres-now-a-food-truck-for-them\">The Salt at NPR Food\u003c/a> (5/14/14) \u003c/p>\n\u003cp>Food trucks have been steadily multiplying in cities across the country for a few years now. So their collision with the brave new world of marijuana edibles — from brownies to gummy candy — was probably inevitable, at least in the states where the drug is now legal.\u003c/p>\n\u003cp>In late April, a company called \u003ca href=\"http://www.magicalbutter.com/\">MagicalButter\u003c/a> unveiled the country's first food truck specializing in pot-infused eats at Denver's \u003ca href=\"http://www.cannabiscup.com/\">Cannabis Cup\u003c/a>. MagicalButter, based in Seattle, already sells a machine of the same name that extracts nutrients and other chemicals from herbs for use in food.\u003c/p>\n\u003cp>The truck, called The Samich, rolls with a mascot: a flying, smiling stick of green butter. Yep.\u003c/p>\n\u003cp>On the Samich menu at the Cannabis Cup were peanut butter and jelly, pulled pork and grilled cheese sandwiches along with tomato soup. Each dish contained oil, butter or cheese infused with THC, the mind-altering chemical in marijuana.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"[The food truck] gives a good platform to educate people about how to eat with cannabis, finding out what works, what might not work,\" Garyn Angel, CEO of Magical Butter, tells The Salt. \"It's a non-threatening way for people to discover if it helps them at all.\"\u003c/p>\n\u003cp>The truck's Colorado debut was more marketing ploy than true launch. After serving the festival goers in Denver, the truck headed back to Washington state, which is just starting to tax and regulate recreational weed sales. It's now parked near the company's headquarters, but there are \u003ca href=\"http://fwx.foodandwine.com/food/what-eat-new-marijuana-food-truck\">plans\u003c/a> to develop a fleet to spread the spiked lunch items to other cities.\u003c/p>\n\u003cfigure id=\"attachment_82153\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/10252181_1427622267487104_2824616959778836064_n-1-.300dpi-2daadcc5d2570a7fb7b727172009ba4499ab194c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/05/10252181_1427622267487104_2824616959778836064_n-1-.300dpi-2daadcc5d2570a7fb7b727172009ba4499ab194c-290x217.jpg\" alt=\"MagicalButter Executive Chef Joey Galeano works in the food truck. Photo: Courtesy of MagicalButter\" width=\"290\" height=\"217\" class=\"size-medium wp-image-82153\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">MagicalButter Executive Chef Joey Galeano works in the food truck. Photo: Courtesy of MagicalButter\u003c/figcaption>\u003c/figure>\n\u003cp>The truck's timing is apt. While Colorado's experiment in recreational marijuana closes in on the six-month mark, lawmakers are tightening rules for the rapidly growing edibles market. New rules will limit the potency of foods infused with THC and require companies to explicitly label edible products.\u003c/p>\n\u003cp>Cooking with cannabis can be a tricky feat because it's easy to overdo it, Angel says. MagicalButter's chef controls for potency and dosage, making sure that grilled cheese doesn't deliver too much of a punch, he says.\u003c/p>\n\u003cp>\"We have to work on [these things] to make sure no one has an experience they're uncomfortable with,\" Angel says.\u003c/p>\n\u003cp>Overindulging in THC-laced treats can lead to stomach aches, headaches, vomiting and day-long highs, \u003ca href=\"http://www.cpr.org/news/story/denver-emergency-room-doctor-seeing-more-patients-marijuana-edibles\">according to\u003c/a> Colorado Public Radio. Doctors in Colorado say more people are now being admitted after consuming large quantities of edible marijuana treats.\u003c/p>\n\u003cp>Angel of MagicalButter says the food truck is just one of his pot-infused culinary ventures. He is exploring a line of cookbooks, Angel says, and the company is planning to back a brick and mortar restaurant in Seattle that serves pot-infused fare with a tentative opening date in June or July. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Watch the Check, Please! Bay Area Season 9 Premiere!",
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"content": "\u003cfigure id=\"attachment_79505\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/cp-901group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/cp-901group1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the premiere episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-79505\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the premiere episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">\u003cstrong>Check, Please! Bay Area's\u003c/strong>\u003c/a> Season 9 premiere airs this eve, Thursday April 3, at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes\u003c/a>. And if you don't have a TV and want to watch the show online the full episode is available on the \u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area website\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>TONIGHT!\u003c/strong> \u003ca href=\"http://somastreatfoodpark.com/\">SoMa StrEat Food Park\u003c/a> will be screening the premiere of the new season of Check, Please! Bay Area on their big screen at 7:30pm. The Bacon Bacon truck will be there from 5-9pm along with the Food Park’s Urban Air Night Market which starts at 7pm.\u003c/p>\n\u003cul>\n\u003cstrong>The \u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/03/check-please-bay-area-season-9-premiere-bacon-bacon-plaj-restaurant-evvia-estiatorio/\">premiere episode of Season 9\u003c/a> features these eateries:\u003c/strong>\n\u003cli>San Francisco's \u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/03/bacon-bacon-food-truck-information/\">\u003cstrong>Bacon Bacon\u003c/strong>\u003c/a> Food Truck serves up grass fed bacon cheddar burgers and Porky Fries\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/baconbacon600x300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/baconbacon600x300.jpg\" alt=\"Porky Fries\" width=\"600\" height=\"300\" class=\"aligncenter size-full wp-image-79972\">\u003c/a>\u003c/p>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/03/plaj-restaurant-info/\">\u003cstrong>Pläj\u003c/strong>\u003c/a> (pronounced \"Play\") in San Francisco, serves Scandinavian cuisine with a California sensibility\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/plaj-600x300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/plaj-600x300.jpg\" alt=\"Plaj Platter\" width=\"600\" height=\"300\" class=\"aligncenter size-full wp-image-79974\">\u003c/a>\u003c/p>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/03/evvia-estiatorio-restaurant-info/\">\u003cstrong>Evvia Estiatorio\u003c/strong>\u003c/a>, a Greek restaurant in Palo Alto specializes in traditional hearty Lamb dishes, Whole Fish, and Moussaka\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/evvia-600x300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/evvia-600x300.jpg\" alt=\"Lamb Chops\" width=\"600\" height=\"300\" class=\"aligncenter size-full wp-image-79973\">\u003c/a>\u003c/p>\n\u003c/ul>\n\u003cp> To complement the featured Greek restaurant, host and wine expert Leslie Sbrocco shares her \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">tips\u003c/a> about \u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/03/greek-wines-check-please-bay-area-wine-tips/\">Greek wines\u003c/a>. \u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=14NqmYoFWiY]\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"excerpt": "Check, Please! Bay Area’s Season 9 premiere airs this eve, Thursday April 3, at 7:30pm on KQED 9. And if you don't have a TV and want to watch the show online, the full episode is available on the Check, Please! Bay Area website. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_79505\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/cp-901group1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/cp-901group1000.jpg\" alt=\"Guests and host Leslie Sbrocco tape the premiere episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\" width=\"1000\" height=\"669\" class=\"size-full wp-image-79505\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Guests and host Leslie Sbrocco tape the premiere episode of Season 9 of Check, Please! Bay Area at KQED. Photo: Wendy Goodfriend\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://www.kqed.org/checkplease\">\u003cstrong>Check, Please! Bay Area's\u003c/strong>\u003c/a> Season 9 premiere airs this eve, Thursday April 3, at 7:30pm on KQED 9. \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=14084\">View other airtimes\u003c/a>. And if you don't have a TV and want to watch the show online the full episode is available on the \u003ca href=\"http://www.kqed.org/checkplease\">Check, Please! Bay Area website\u003c/a>.\u003c/p>\n\u003cp>\u003cstrong>TONIGHT!\u003c/strong> \u003ca href=\"http://somastreatfoodpark.com/\">SoMa StrEat Food Park\u003c/a> will be screening the premiere of the new season of Check, Please! Bay Area on their big screen at 7:30pm. The Bacon Bacon truck will be there from 5-9pm along with the Food Park’s Urban Air Night Market which starts at 7pm.\u003c/p>\n\u003cul>\n\u003cstrong>The \u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/03/check-please-bay-area-season-9-premiere-bacon-bacon-plaj-restaurant-evvia-estiatorio/\">premiere episode of Season 9\u003c/a> features these eateries:\u003c/strong>\n\u003cli>San Francisco's \u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/03/bacon-bacon-food-truck-information/\">\u003cstrong>Bacon Bacon\u003c/strong>\u003c/a> Food Truck serves up grass fed bacon cheddar burgers and Porky Fries\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/baconbacon600x300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/baconbacon600x300.jpg\" alt=\"Porky Fries\" width=\"600\" height=\"300\" class=\"aligncenter size-full wp-image-79972\">\u003c/a>\u003c/p>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/03/plaj-restaurant-info/\">\u003cstrong>Pläj\u003c/strong>\u003c/a> (pronounced \"Play\") in San Francisco, serves Scandinavian cuisine with a California sensibility\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/plaj-600x300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/plaj-600x300.jpg\" alt=\"Plaj Platter\" width=\"600\" height=\"300\" class=\"aligncenter size-full wp-image-79974\">\u003c/a>\u003c/p>\n\u003cli>\u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/03/evvia-estiatorio-restaurant-info/\">\u003cstrong>Evvia Estiatorio\u003c/strong>\u003c/a>, a Greek restaurant in Palo Alto specializes in traditional hearty Lamb dishes, Whole Fish, and Moussaka\u003c/li>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/evvia-600x300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/04/evvia-600x300.jpg\" alt=\"Lamb Chops\" width=\"600\" height=\"300\" class=\"aligncenter size-full wp-image-79973\">\u003c/a>\u003c/p>\n\u003c/ul>\n\u003cp> To complement the featured Greek restaurant, host and wine expert Leslie Sbrocco shares her \u003ca href=\"http://blogs.kqed.org/checkplease/category/wine-tips/\">tips\u003c/a> about \u003ca href=\"http://blogs.kqed.org/checkplease/2014/04/03/greek-wines-check-please-bay-area-wine-tips/\">Greek wines\u003c/a>. \u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/14NqmYoFWiY'\n title='//www.youtube.com/embed/14NqmYoFWiY'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Food Giants Want 'Sustainable' Beef. But What Does That Mean?",
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"content": "\u003cfigure id=\"attachment_79481\" class=\"wp-caption aligncenter\" style=\"max-width: 1672px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/185747038_wide-3a82c8bd22406b7d864ee85134b807de53d35b3e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/185747038_wide-3a82c8bd22406b7d864ee85134b807de53d35b3e.jpg\" alt=\"Customers order food from a McDonald's restaurant in Des Plaines, Ill. The company has promised to start buying "verified sustainable beef" in 2016. Photo: Scott Olson/Getty Images\" width=\"1672\" height=\"940\" class=\"size-full wp-image-79481\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Customers order food from a McDonald's restaurant in Des Plaines, Ill. The company has promised to start buying \"verified sustainable beef\" in 2016. Photo: Scott Olson/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/25/293889169/food-giants-want-sustainable-beef-but-what-does-that-mean\">The Salt at NPR Food\u003c/a> (3/25/14)\u003c/p>\n\u003cp>McDonald's made a big green splash a few months ago by \u003ca href=\"http://www.aboutmcdonalds.com/mcd/sustainability/signature_programs/beef-sustainability.html\">announcing\u003c/a> that it will start buying \"verified sustainable\" beef in 2016.\u003c/p>\n\u003cp>A chorus of voices responded, \"What's 'verified sustainable' beef?\"\u003c/p>\n\u003cp>McDonald's, it turns out, is part of a group that's trying to come up with an answer. It's called the \u003ca href=\"http://grsbeef.org/\">Global Roundtable for Sustainable Beef\u003c/a>, and its \u003ca href=\"http://grsbeef.org/Default.aspx?pageId=1814039\">members\u003c/a> include some of the biggest names in the beef industry as well as some environmental groups.\u003c/p>\n\u003cp>Last week, the roundtable \u003ca href=\"http://grsbeef.org/DRAFTprinciples\">released\u003c/a> a draft of principles and criteria for what might constitute sustainable beef. The document lays out general goals for a sustainable production system, such as minimizing greenhouse gas emissions and damage to ecosystems.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But it doesn't say exactly how much \"minimizing\" it actually takes to qualify as \"sustainable.\"\u003c/p>\n\u003cp>\"Those metrics have to be developed nationally,\" says Alex Bjork, manager of agriculture supply chains at the World Wildlife Fund, a member of the Sustainable Beef Roundtable. Beef production raises different concerns in different countries.\u003c/p>\n\u003cp>In Brazil, \"we'd like to see deforestation eliminated,\" says Bjork. In Australia, environmentalists want to stop sediment washing from grazing areas into the ocean, damaging the Great Barrier Reef. In the U.S., the goal may be to \"keep ranchers ranching\" in a way that preserves healthy grasslands.\u003c/p>\n\u003cp>On top of those complications, there are trade-offs between different goals. Raising cattle on grass is generally \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/02/25/why-farmers-can-prevent-global-warming-just-as-well-as-vegetarians/\">worse\u003c/a> for the climate; cattle grow more slowly and emit more greenhouse gases per pound of beef produced. On the other hand, grazing cattle can help \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/05/209018347/ecologists-turn-to-planned-grazing-to-revive-grassland-soil\">preserve\u003c/a> diverse grassland ecosystems.\u003c/p>\n\u003cp>For all those reasons, actually getting to a consensus definition of sustainable beef may take a very long time. \"Twenty years is kind of the time frame that we're looking at,\" Bjork says.\u003c/p>\n\u003cp>So why did McDonald's promise to start buying \"verified sustainable\" beef in 2016? As it happens, that's the year the Global Roundtable on Sustainable Beef plans to begin some pilot projects that will raise cattle in the major beef-producing countries. Researchers will measure the environmental and social effects of producing beef in those operations, and look for ways to do even better.\u003c/p>\n\u003cp>So technically, the beef won't be \"verified sustainable\" just yet.\u003c/p>\n\u003cp>And while some environmental groups have \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/03/21/how-your-love-of-burgers-may-be-helping-to-drive-wildlife-extinct/\">argued\u003c/a> that reducing the demand and supply of meat should be the priority, Bjork is hoping that this effort to reform the beef industry can imitate the \u003ca href=\"https://ic.fsc.org/\">Forest Stewardship Council\u003c/a>, an international initiative devoted to reducing the environmental damage caused by logging. That group, which is now 20 years old, also brings together private companies and their critics, and according to Bjork, it has led to a global consensus on how forests should be managed. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_79481\" class=\"wp-caption aligncenter\" style=\"max-width: 1672px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/185747038_wide-3a82c8bd22406b7d864ee85134b807de53d35b3e.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/185747038_wide-3a82c8bd22406b7d864ee85134b807de53d35b3e.jpg\" alt=\"Customers order food from a McDonald's restaurant in Des Plaines, Ill. The company has promised to start buying "verified sustainable beef" in 2016. Photo: Scott Olson/Getty Images\" width=\"1672\" height=\"940\" class=\"size-full wp-image-79481\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Customers order food from a McDonald's restaurant in Des Plaines, Ill. The company has promised to start buying \"verified sustainable beef\" in 2016. Photo: Scott Olson/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by \u003ca href=\"http://www.npr.org/people/143160021/daniel-charles\">Dan Charles\u003c/a>, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/25/293889169/food-giants-want-sustainable-beef-but-what-does-that-mean\">The Salt at NPR Food\u003c/a> (3/25/14)\u003c/p>\n\u003cp>McDonald's made a big green splash a few months ago by \u003ca href=\"http://www.aboutmcdonalds.com/mcd/sustainability/signature_programs/beef-sustainability.html\">announcing\u003c/a> that it will start buying \"verified sustainable\" beef in 2016.\u003c/p>\n\u003cp>A chorus of voices responded, \"What's 'verified sustainable' beef?\"\u003c/p>\n\u003cp>McDonald's, it turns out, is part of a group that's trying to come up with an answer. It's called the \u003ca href=\"http://grsbeef.org/\">Global Roundtable for Sustainable Beef\u003c/a>, and its \u003ca href=\"http://grsbeef.org/Default.aspx?pageId=1814039\">members\u003c/a> include some of the biggest names in the beef industry as well as some environmental groups.\u003c/p>\n\u003cp>Last week, the roundtable \u003ca href=\"http://grsbeef.org/DRAFTprinciples\">released\u003c/a> a draft of principles and criteria for what might constitute sustainable beef. The document lays out general goals for a sustainable production system, such as minimizing greenhouse gas emissions and damage to ecosystems.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But it doesn't say exactly how much \"minimizing\" it actually takes to qualify as \"sustainable.\"\u003c/p>\n\u003cp>\"Those metrics have to be developed nationally,\" says Alex Bjork, manager of agriculture supply chains at the World Wildlife Fund, a member of the Sustainable Beef Roundtable. Beef production raises different concerns in different countries.\u003c/p>\n\u003cp>In Brazil, \"we'd like to see deforestation eliminated,\" says Bjork. In Australia, environmentalists want to stop sediment washing from grazing areas into the ocean, damaging the Great Barrier Reef. In the U.S., the goal may be to \"keep ranchers ranching\" in a way that preserves healthy grasslands.\u003c/p>\n\u003cp>On top of those complications, there are trade-offs between different goals. Raising cattle on grass is generally \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/02/25/why-farmers-can-prevent-global-warming-just-as-well-as-vegetarians/\">worse\u003c/a> for the climate; cattle grow more slowly and emit more greenhouse gases per pound of beef produced. On the other hand, grazing cattle can help \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/05/209018347/ecologists-turn-to-planned-grazing-to-revive-grassland-soil\">preserve\u003c/a> diverse grassland ecosystems.\u003c/p>\n\u003cp>For all those reasons, actually getting to a consensus definition of sustainable beef may take a very long time. \"Twenty years is kind of the time frame that we're looking at,\" Bjork says.\u003c/p>\n\u003cp>So why did McDonald's promise to start buying \"verified sustainable\" beef in 2016? As it happens, that's the year the Global Roundtable on Sustainable Beef plans to begin some pilot projects that will raise cattle in the major beef-producing countries. Researchers will measure the environmental and social effects of producing beef in those operations, and look for ways to do even better.\u003c/p>\n\u003cp>So technically, the beef won't be \"verified sustainable\" just yet.\u003c/p>\n\u003cp>And while some environmental groups have \u003ca href=\"http://ww2.kqed.org/bayareabites/2014/03/21/how-your-love-of-burgers-may-be-helping-to-drive-wildlife-extinct/\">argued\u003c/a> that reducing the demand and supply of meat should be the priority, Bjork is hoping that this effort to reform the beef industry can imitate the \u003ca href=\"https://ic.fsc.org/\">Forest Stewardship Council\u003c/a>, an international initiative devoted to reducing the environmental damage caused by logging. That group, which is now 20 years old, also brings together private companies and their critics, and according to Bjork, it has led to a global consensus on how forests should be managed. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cfigure id=\"attachment_79129\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/82055766_wide-812f0830d5a3d26d6c9e0bf45bd84ad72ef7826d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/82055766_wide-812f0830d5a3d26d6c9e0bf45bd84ad72ef7826d-1024x575.jpg\" alt=\"The density of fast-food joints where we live, work and commute could be a problem for our waistlines. Photo: David McNew/Getty Images\" width=\"1024\" height=\"575\" class=\"size-large wp-image-79129\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The density of fast-food joints where we live, work and commute could be a problem for our waistlines. Photo: David McNew/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maanvi Singh, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/14/290122911/see-more-eat-more-the-geography-of-fast-food\">The Salt at NPR Food\u003c/a> (3/14/14)\u003c/p>\n\u003cp>When it comes to avoiding unhealthy food, it might be that out of sight means out of mind. \u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>The more fast-food joints people encounter around their homes and workplaces, the likelier they are to be obese, according to a study published Thursday.\u003c/p>\n\u003cp>Researchers from the University of Cambridge found that the people who are most exposed to fast food were almost twice as likely to be obese as those who were least exposed.\u003c/p>\n\u003cp>The idea seems commonsense. \"But up to this point, it's really just been based on a hunch,\" says Thomas Burgoine, the study's lead author and a research associate at the U.K.'s \u003ca href=\"http://www.cedar.iph.cam.ac.uk/about/\">Center for Diet and Activity Research\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The researchers surveyed nearly 5,500 adults who live in Cambridgeshire County, England,\u003cstrong> \u003c/strong>about their eating habits. They also looked at the number of fast-food and takeout joints around the participants' homes, commuting routes and workplaces. The results \u003ca href=\"http://www.bmj.com/content/348/bmj.g1464\" target=\"_blank\">appear\u003c/a> in the \u003cem>British Medical Journal\u003cstrong>.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>While the findings suggest an association between people's food environments and their chances of being overweight, they don't prove that one directly causes the other. But, \u003ca href=\"http://www.cedar.iph.cam.ac.uk/people/cdfs/thomas-burgoine/\" target=\"_blank\">Burgoine\u003c/a> tells The Salt, the research does suggest that policies restricting the number of fast-food joints in a neighborhood might be on the right track.\u003c/p>\n\u003cp>For example, since 2008, Los Angeles has had a \u003ca href=\"http://www.nytimes.com/2011/01/16/us/16fastfood.html\" target=\"_blank\">moratorium\u003c/a> on the opening of new fast-food outlets in South LA, a neighborhood that suffers from alarmingly high rates of poverty and obesity.\u003c/p>\n\u003cp>Burgoine says that the number of fast-food restaurants in many neighborhoods, both in the U.S. and the U.K., have skyrocketed over the past few years.\u003c/p>\n\u003cp>\"As I was doing the research, I really got to thinking about my food exposure and my travel from where I live on one side of Cambridge to the other,\" says Burgoine, whose research focuses on the interaction between obesity and environment.\u003c/p>\n\u003cp>And the dining options around our workplaces can be especially significant, Burgoine says. A quick burger or takeout is especially appealing to people rushing to feed themselves during a limited lunch break. The study found that, on average, people were exposed to 48 percent more fast food at work than at home.\u003c/p>\n\u003cp>Of course, access to fast food is only one reason that people might reach for unhealthy foods. Studies have shown that everything from people's income and upbringing to the layout of their local supermarket can affect their choices.\u003c/p>\n\u003cp>But the researchers found that the risk of obesity increased with the density of fast-food joints, even after controlling for demographic factors like age, income and education, and the amount of calories that participants burned through physical activity.\u003c/p>\n\u003cp>Still, this study doesn't show whether limiting the number of fast-food restaurants in a neighborhood will affect people's risk of obesity in the long term. It also doesn't look at whether the availability of healthier choices played a role.\u003c/p>\n\u003cp>\"Changing the food environment, even with evidence like this, isn't likely to be the answer by itself,\" Burgoine says. \"But it might be one part of a wider solution.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_79129\" class=\"wp-caption aligncenter\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/82055766_wide-812f0830d5a3d26d6c9e0bf45bd84ad72ef7826d.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/82055766_wide-812f0830d5a3d26d6c9e0bf45bd84ad72ef7826d-1024x575.jpg\" alt=\"The density of fast-food joints where we live, work and commute could be a problem for our waistlines. Photo: David McNew/Getty Images\" width=\"1024\" height=\"575\" class=\"size-large wp-image-79129\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The density of fast-food joints where we live, work and commute could be a problem for our waistlines. Photo: David McNew/Getty Images\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maanvi Singh, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/14/290122911/see-more-eat-more-the-geography-of-fast-food\">The Salt at NPR Food\u003c/a> (3/14/14)\u003c/p>\n\u003cp>When it comes to avoiding unhealthy food, it might be that out of sight means out of mind. \u003cstrong> \u003c/strong>\u003c/p>\n\u003cp>The more fast-food joints people encounter around their homes and workplaces, the likelier they are to be obese, according to a study published Thursday.\u003c/p>\n\u003cp>Researchers from the University of Cambridge found that the people who are most exposed to fast food were almost twice as likely to be obese as those who were least exposed.\u003c/p>\n\u003cp>The idea seems commonsense. \"But up to this point, it's really just been based on a hunch,\" says Thomas Burgoine, the study's lead author and a research associate at the U.K.'s \u003ca href=\"http://www.cedar.iph.cam.ac.uk/about/\">Center for Diet and Activity Research\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The researchers surveyed nearly 5,500 adults who live in Cambridgeshire County, England,\u003cstrong> \u003c/strong>about their eating habits. They also looked at the number of fast-food and takeout joints around the participants' homes, commuting routes and workplaces. The results \u003ca href=\"http://www.bmj.com/content/348/bmj.g1464\" target=\"_blank\">appear\u003c/a> in the \u003cem>British Medical Journal\u003cstrong>.\u003c/strong>\u003c/em>\u003c/p>\n\u003cp>While the findings suggest an association between people's food environments and their chances of being overweight, they don't prove that one directly causes the other. But, \u003ca href=\"http://www.cedar.iph.cam.ac.uk/people/cdfs/thomas-burgoine/\" target=\"_blank\">Burgoine\u003c/a> tells The Salt, the research does suggest that policies restricting the number of fast-food joints in a neighborhood might be on the right track.\u003c/p>\n\u003cp>For example, since 2008, Los Angeles has had a \u003ca href=\"http://www.nytimes.com/2011/01/16/us/16fastfood.html\" target=\"_blank\">moratorium\u003c/a> on the opening of new fast-food outlets in South LA, a neighborhood that suffers from alarmingly high rates of poverty and obesity.\u003c/p>\n\u003cp>Burgoine says that the number of fast-food restaurants in many neighborhoods, both in the U.S. and the U.K., have skyrocketed over the past few years.\u003c/p>\n\u003cp>\"As I was doing the research, I really got to thinking about my food exposure and my travel from where I live on one side of Cambridge to the other,\" says Burgoine, whose research focuses on the interaction between obesity and environment.\u003c/p>\n\u003cp>And the dining options around our workplaces can be especially significant, Burgoine says. A quick burger or takeout is especially appealing to people rushing to feed themselves during a limited lunch break. The study found that, on average, people were exposed to 48 percent more fast food at work than at home.\u003c/p>\n\u003cp>Of course, access to fast food is only one reason that people might reach for unhealthy foods. Studies have shown that everything from people's income and upbringing to the layout of their local supermarket can affect their choices.\u003c/p>\n\u003cp>But the researchers found that the risk of obesity increased with the density of fast-food joints, even after controlling for demographic factors like age, income and education, and the amount of calories that participants burned through physical activity.\u003c/p>\n\u003cp>Still, this study doesn't show whether limiting the number of fast-food restaurants in a neighborhood will affect people's risk of obesity in the long term. It also doesn't look at whether the availability of healthier choices played a role.\u003c/p>\n\u003cp>\"Changing the food environment, even with evidence like this, isn't likely to be the answer by itself,\" Burgoine says. \"But it might be one part of a wider solution.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "What is Munchery: The Food Delivery Service Raises Funding, Looks to Expand",
"title": "What is Munchery: The Food Delivery Service Raises Funding, Looks to Expand",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_78811\" class=\"wp-caption aligncenter\" style=\"max-width: 597px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/email_offering-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/email_offering-1.jpg\" alt=\"Munchery is looking to expand its home-delivered meals. Photo: Munchery\" width=\"597\" height=\"376\" class=\"size-full wp-image-78811\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Munchery is looking to expand its home-delivered meals. Photo: Munchery\u003c/figcaption>\u003c/figure>\n\u003cp>At the beginning of February, \u003cem>TechCrunch\u003c/em> \u003ca href=\"http://techcrunch.com/2014/02/04/munchery-20-million-series-b/\" target=\"_blank\">reported \u003c/a>that the private chef-prepared, food delivery service \u003ca href=\"https://munchery.com/\" target=\"_blank\">Munchery \u003c/a>was raising an additional $20 million in funding on top of the $4 million in Series A and $700,000 in seed money it had previously raised. It's a report that Munchery CEO Tri Tran still will not comment on nor confirm, but he does acknowledge, \"Of course, we're looking to expand.\"\u003c/p>\n\u003cp>That expansion will bring the packaged gourmet meals to places beyond the immediate area around San Francisco and it will increase the number of chefs who work with Munchery to make those meals, said Tran.\u003c/p>\n\u003cfigure id=\"attachment_78805\" class=\"wp-caption aligncenter\" style=\"max-width: 1536px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/dish_02.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/dish_02.jpg\" alt=\"A meal prepared from Munchery. Photo: Munchery\" width=\"1536\" height=\"1024\" class=\"size-full wp-image-78805\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A meal prepared from Munchery. Photo: Munchery\u003c/figcaption>\u003c/figure>\n\u003cp>There are \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/12/food-delivery-technology/\" target=\"_blank\">lots and lots of food delivery apps and start-ups\u003c/a>, especially in the Bay Area. But, Tran believes what he offers is fundamentally different. Munchery is not a delivery service from an existing restaurant, yet it does rely on well-known and high-end chefs -- unlike some other packaged meals that are dropped off at your door. Most notably, Munchery \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2013/10/24/bridget-batson-moves-from-gitane-to-home-delivery-start-up-munchery/\" target=\"_blank\">picked up chef Bridget Batson from Gitane last year\u003c/a>.\u003c/p>\n\u003cp>According to Tran, Munchery is the result of his own problems answering the question 'what's for dinner' each night. Too often he and his wife ate take-out. But, his neighbor was a private chef, who had previously been a chef at Google. Surely there was a way to get those delicious meals for dinner without it being as prohibitively expensive as hiring your own chef each night.\u003c/p>\n\u003cp>\"I approached it like an engineer would,\" he said.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>At the end of 2010, the service was launched in beta. Personal and private chefs would make extra meals with their regular orders. Those meals would be purchased on the Munchery platform by busy San Franciscans and delivered to their door that evening. \u003c/p>\n\u003cp>\"I initially used to do all the deliveries by myself,\" said Tran.\u003c/p>\n\u003cp>By March 2011, the service went public and Tran quit his day job as an engineer. They also hired actual part-time delivery drivers and software engineers. Initially the idea was to partner with chefs so that they could sell additional meals on Munchery. The company then takes a commission from each purchase and the partner chefs are responsible for all their own ingredients, kitchens and production. That is still half of what Munchery does, allowing a customer to pick from a wide menu as long as the meals each chef makes don't sell out. \u003c/p>\n\u003cfigure id=\"attachment_78806\" class=\"wp-caption aligncenter\" style=\"max-width: 1492px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/dish_06.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/dish_06.jpg\" alt=\"Munchery added drinks to its delivery this past summer. Photo: Munchery\" width=\"1492\" height=\"1055\" class=\"size-full wp-image-78806\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Munchery added drinks to its delivery this past summer. Photo: Munchery\u003c/figcaption>\u003c/figure>\n\u003cp>However, this past summer, the demand became too great to meet with just the 30 \"partner chefs.\" There are now eight resident chefs on staff too, including Batson, who make meals also available on each day's changing menu. \u003ca href=\"http://techcrunch.com/2013/10/29/munchery-rebuilds-mobile-apps-hires-3-star-chef-and-gets-into-booze/\" target=\"_blank\">The service also revamped its mobile app to order on-the-go and began offering drinks and kids portions as well\u003c/a> (presumably not together).\u003c/p>\n\u003cp>Tran won't disclose the number of customers they have except to say that \"thousands and thousands\" of meals are delivered each week.\u003c/p>\n\u003cp>Meals can be ordered the day of -- as long as they're not sold out -- and are delivered fully-cooked and chilled in recycled containers. All you're supposed to have to do is follow the heating instructions. \u003c/p>\n\u003cfigure id=\"attachment_78815\" class=\"wp-caption aligncenter\" style=\"max-width: 1673px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/IMG_20140225_170819_385.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/IMG_20140225_170819_385.jpg\" alt=\"The package that was delivered at our door. Photo: Kelly O'Mara\" width=\"1673\" height=\"941\" class=\"size-full wp-image-78815\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The package that was delivered at our door. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>The food is about $9-13 per entree, with additional sides available for a few dollars more. There's also a $4.95 surcharge for living in Marin or the South Bay -- areas outside its initial San Francisco delivery zone. Tipping isn't an option on the first delivery, but after that it can be added into your order online or on the iPhone app. The delivery driver doesn't see if there's a tip, which is supposed to relieve some of the awkwardness of deliverymen waiting at the door for a tip, said Tran. (There's also a wealth of feel-good additions to the service: carbon offsets purchased for all delivery miles, packaging made from fully-recycled materials.)\u003c/p>\n\u003cp>To test out the service, I ordered dinner. The only meals not sold out for that night didn't appeal to me. Instead, I ordered for three nights later: Coffee Crusted Bavette Steak, Grilled Pork Tenderloin & Sumac, \"Catalan Style\" Lacinato Kale and Zucchini Apple Oat Bread. That sounds fancy. The question with delivery meals is always how it actually works out in person.\u003c/p>\n\u003cp>Promptly a few minutes after 5 p.m., a knock at our door delivered a package of brightly-colored Munchery boxes. The entrees sat in small trays to be heated in the oven or microwave. I tried one entree in each with mixed results. \u003c/p>\n\u003cfigure id=\"attachment_78816\" class=\"wp-caption aligncenter\" style=\"max-width: 1673px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/IMG_20140225_185642_300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/IMG_20140225_185642_300.jpg\" alt=\"The steak and potatoes didn't look like much in its tray. Photo: Kelly O'Mara\" width=\"1673\" height=\"941\" class=\"size-full wp-image-78816\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The steak and potatoes didn't look like much in its tray. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>Out of the boxes and in the small trays the food didn't look as exciting as it had online. But once we started eating, it didn't matter how it looked. It tasted far better than anything either of us would have been able to make that night.\u003c/p>\n\u003cp>The steak had an interesting bite with the coffee flavor, despite the fact that I had accidentally over-cooked it while heating, and the pork tenderloin was juicy and tangy. Each of the entrees (at $12.95, even with the slight discount for ordering days in advance) came with a few spoonfuls of vegetables or a side, which might be filling enough for most people but wouldn't have been for me. To add to that, I ordered the kale. I didn't love it, but there was nothing wrong with it either. The highlight of the meal, though, was the zucchini apple oat bread. It wasn't so much bread as a dessert -- sweet and light. It also made me interested in the other treats from \u003ca href=\"https://munchery.com/chefs/emily-guzzardi#/emily-guzzardi\" target=\"_blank\">that chef\u003c/a>, whose name is prominently displayed on the item. \u003c/p>\n\u003cfigure id=\"attachment_78817\" class=\"wp-caption aligncenter\" style=\"max-width: 1673px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/IMG_20140225_191632_909.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/IMG_20140225_191632_909.jpg\" alt=\"What dinner from Munchery looks like. Photo: Kelly O'Mara\" width=\"1673\" height=\"941\" class=\"size-full wp-image-78817\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">What dinner from Munchery looks like. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>That's partially the whole point, said Tran, and why chefs like to work with Munchery. It allows them to create a brand and reach new people. And, the variety of chefs keeps each customer from getting stuck in a boring slump of eating the same thing every night.\u003c/p>\n\u003cp>\"I order from Munchery everyday,\" said Tran. \"But, I don't order from the same chef everyday.\"\u003c/p>\n\u003cp>At $45, with the living in Marin County delivery fee, it's a little pricey for me to order everyday. But, that price would go down if you lived in San Francisco or if you limited yourself to just entrees. And, there are certainly more than a few people in the area spending more than that on take-out or eating out each night. It's ease also makes it an easy answer to the 'what's for dinner' question. That means the company isn't having trouble finding a foothold in the crowded food start-up industry -- though Munchery isn't profitable yet.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>All of this has happened out of a headquarters in the Mission. Up next is expanding the delivery region, expanding the number of options, and expanding who is eating that food. The idealized mission is to bring food prepared by private chefs to those who can't afford private chefs, just as long as they can afford Munchery. \"We want to bring eating better to everybody,\" said Tran. \u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78811\" class=\"wp-caption aligncenter\" style=\"max-width: 597px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/email_offering-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/email_offering-1.jpg\" alt=\"Munchery is looking to expand its home-delivered meals. Photo: Munchery\" width=\"597\" height=\"376\" class=\"size-full wp-image-78811\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Munchery is looking to expand its home-delivered meals. Photo: Munchery\u003c/figcaption>\u003c/figure>\n\u003cp>At the beginning of February, \u003cem>TechCrunch\u003c/em> \u003ca href=\"http://techcrunch.com/2014/02/04/munchery-20-million-series-b/\" target=\"_blank\">reported \u003c/a>that the private chef-prepared, food delivery service \u003ca href=\"https://munchery.com/\" target=\"_blank\">Munchery \u003c/a>was raising an additional $20 million in funding on top of the $4 million in Series A and $700,000 in seed money it had previously raised. It's a report that Munchery CEO Tri Tran still will not comment on nor confirm, but he does acknowledge, \"Of course, we're looking to expand.\"\u003c/p>\n\u003cp>That expansion will bring the packaged gourmet meals to places beyond the immediate area around San Francisco and it will increase the number of chefs who work with Munchery to make those meals, said Tran.\u003c/p>\n\u003cfigure id=\"attachment_78805\" class=\"wp-caption aligncenter\" style=\"max-width: 1536px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/dish_02.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/dish_02.jpg\" alt=\"A meal prepared from Munchery. Photo: Munchery\" width=\"1536\" height=\"1024\" class=\"size-full wp-image-78805\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A meal prepared from Munchery. Photo: Munchery\u003c/figcaption>\u003c/figure>\n\u003cp>There are \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/12/12/food-delivery-technology/\" target=\"_blank\">lots and lots of food delivery apps and start-ups\u003c/a>, especially in the Bay Area. But, Tran believes what he offers is fundamentally different. Munchery is not a delivery service from an existing restaurant, yet it does rely on well-known and high-end chefs -- unlike some other packaged meals that are dropped off at your door. Most notably, Munchery \u003ca href=\"http://insidescoopsf.sfgate.com/blog/2013/10/24/bridget-batson-moves-from-gitane-to-home-delivery-start-up-munchery/\" target=\"_blank\">picked up chef Bridget Batson from Gitane last year\u003c/a>.\u003c/p>\n\u003cp>According to Tran, Munchery is the result of his own problems answering the question 'what's for dinner' each night. Too often he and his wife ate take-out. But, his neighbor was a private chef, who had previously been a chef at Google. Surely there was a way to get those delicious meals for dinner without it being as prohibitively expensive as hiring your own chef each night.\u003c/p>\n\u003cp>\"I approached it like an engineer would,\" he said.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>At the end of 2010, the service was launched in beta. Personal and private chefs would make extra meals with their regular orders. Those meals would be purchased on the Munchery platform by busy San Franciscans and delivered to their door that evening. \u003c/p>\n\u003cp>\"I initially used to do all the deliveries by myself,\" said Tran.\u003c/p>\n\u003cp>By March 2011, the service went public and Tran quit his day job as an engineer. They also hired actual part-time delivery drivers and software engineers. Initially the idea was to partner with chefs so that they could sell additional meals on Munchery. The company then takes a commission from each purchase and the partner chefs are responsible for all their own ingredients, kitchens and production. That is still half of what Munchery does, allowing a customer to pick from a wide menu as long as the meals each chef makes don't sell out. \u003c/p>\n\u003cfigure id=\"attachment_78806\" class=\"wp-caption aligncenter\" style=\"max-width: 1492px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/dish_06.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/dish_06.jpg\" alt=\"Munchery added drinks to its delivery this past summer. Photo: Munchery\" width=\"1492\" height=\"1055\" class=\"size-full wp-image-78806\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Munchery added drinks to its delivery this past summer. Photo: Munchery\u003c/figcaption>\u003c/figure>\n\u003cp>However, this past summer, the demand became too great to meet with just the 30 \"partner chefs.\" There are now eight resident chefs on staff too, including Batson, who make meals also available on each day's changing menu. \u003ca href=\"http://techcrunch.com/2013/10/29/munchery-rebuilds-mobile-apps-hires-3-star-chef-and-gets-into-booze/\" target=\"_blank\">The service also revamped its mobile app to order on-the-go and began offering drinks and kids portions as well\u003c/a> (presumably not together).\u003c/p>\n\u003cp>Tran won't disclose the number of customers they have except to say that \"thousands and thousands\" of meals are delivered each week.\u003c/p>\n\u003cp>Meals can be ordered the day of -- as long as they're not sold out -- and are delivered fully-cooked and chilled in recycled containers. All you're supposed to have to do is follow the heating instructions. \u003c/p>\n\u003cfigure id=\"attachment_78815\" class=\"wp-caption aligncenter\" style=\"max-width: 1673px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/IMG_20140225_170819_385.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/IMG_20140225_170819_385.jpg\" alt=\"The package that was delivered at our door. Photo: Kelly O'Mara\" width=\"1673\" height=\"941\" class=\"size-full wp-image-78815\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The package that was delivered at our door. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>The food is about $9-13 per entree, with additional sides available for a few dollars more. There's also a $4.95 surcharge for living in Marin or the South Bay -- areas outside its initial San Francisco delivery zone. Tipping isn't an option on the first delivery, but after that it can be added into your order online or on the iPhone app. The delivery driver doesn't see if there's a tip, which is supposed to relieve some of the awkwardness of deliverymen waiting at the door for a tip, said Tran. (There's also a wealth of feel-good additions to the service: carbon offsets purchased for all delivery miles, packaging made from fully-recycled materials.)\u003c/p>\n\u003cp>To test out the service, I ordered dinner. The only meals not sold out for that night didn't appeal to me. Instead, I ordered for three nights later: Coffee Crusted Bavette Steak, Grilled Pork Tenderloin & Sumac, \"Catalan Style\" Lacinato Kale and Zucchini Apple Oat Bread. That sounds fancy. The question with delivery meals is always how it actually works out in person.\u003c/p>\n\u003cp>Promptly a few minutes after 5 p.m., a knock at our door delivered a package of brightly-colored Munchery boxes. The entrees sat in small trays to be heated in the oven or microwave. I tried one entree in each with mixed results. \u003c/p>\n\u003cfigure id=\"attachment_78816\" class=\"wp-caption aligncenter\" style=\"max-width: 1673px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/IMG_20140225_185642_300.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/IMG_20140225_185642_300.jpg\" alt=\"The steak and potatoes didn't look like much in its tray. Photo: Kelly O'Mara\" width=\"1673\" height=\"941\" class=\"size-full wp-image-78816\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The steak and potatoes didn't look like much in its tray. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>Out of the boxes and in the small trays the food didn't look as exciting as it had online. But once we started eating, it didn't matter how it looked. It tasted far better than anything either of us would have been able to make that night.\u003c/p>\n\u003cp>The steak had an interesting bite with the coffee flavor, despite the fact that I had accidentally over-cooked it while heating, and the pork tenderloin was juicy and tangy. Each of the entrees (at $12.95, even with the slight discount for ordering days in advance) came with a few spoonfuls of vegetables or a side, which might be filling enough for most people but wouldn't have been for me. To add to that, I ordered the kale. I didn't love it, but there was nothing wrong with it either. The highlight of the meal, though, was the zucchini apple oat bread. It wasn't so much bread as a dessert -- sweet and light. It also made me interested in the other treats from \u003ca href=\"https://munchery.com/chefs/emily-guzzardi#/emily-guzzardi\" target=\"_blank\">that chef\u003c/a>, whose name is prominently displayed on the item. \u003c/p>\n\u003cfigure id=\"attachment_78817\" class=\"wp-caption aligncenter\" style=\"max-width: 1673px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/IMG_20140225_191632_909.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/IMG_20140225_191632_909.jpg\" alt=\"What dinner from Munchery looks like. Photo: Kelly O'Mara\" width=\"1673\" height=\"941\" class=\"size-full wp-image-78817\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">What dinner from Munchery looks like. Photo: Kelly O'Mara\u003c/figcaption>\u003c/figure>\n\u003cp>That's partially the whole point, said Tran, and why chefs like to work with Munchery. It allows them to create a brand and reach new people. And, the variety of chefs keeps each customer from getting stuck in a boring slump of eating the same thing every night.\u003c/p>\n\u003cp>\"I order from Munchery everyday,\" said Tran. \"But, I don't order from the same chef everyday.\"\u003c/p>\n\u003cp>At $45, with the living in Marin County delivery fee, it's a little pricey for me to order everyday. But, that price would go down if you lived in San Francisco or if you limited yourself to just entrees. And, there are certainly more than a few people in the area spending more than that on take-out or eating out each night. It's ease also makes it an easy answer to the 'what's for dinner' question. That means the company isn't having trouble finding a foothold in the crowded food start-up industry -- though Munchery isn't profitable yet.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>All of this has happened out of a headquarters in the Mission. Up next is expanding the delivery region, expanding the number of options, and expanding who is eating that food. The idealized mission is to bring food prepared by private chefs to those who can't afford private chefs, just as long as they can afford Munchery. \"We want to bring eating better to everybody,\" said Tran. \u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Our Supercomputer Overlord is Now Running a Food Truck",
"title": "Our Supercomputer Overlord is Now Running a Food Truck",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_78796\" class=\"wp-caption alignright\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/12775373765_6f21a8ca0c_b_wide-f268886ddc92e3aa82bd81ee037930ca418af7b9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/12775373765_6f21a8ca0c_b_wide-f268886ddc92e3aa82bd81ee037930ca418af7b9.jpg\" alt=\"Watson's culinary concoctions were served up from an IBM food truck at a tech conference in Las Vegas last week. Next stop: Austin. Photo: IBM Research/Flickr\" width=\"1024\" height=\"575\" class=\"size-full wp-image-78796\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Watson's culinary concoctions were served up from an IBM food truck at a tech conference in Las Vegas last week. Next stop: Austin. Photo: IBM Research/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maanvi Singh, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/03/285326611/our-supercomputer-overlord-is-now-running-a-food-truck\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/4/2014)\u003c/p>\n\u003cp>These days, there's a lot of pressure on chefs to think up the most fantastical, cutting-edge dishes. We live in an age of cronuts, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/19/213505018/sandwich-monday-pb-j-fries\">PB&J fries\u003c/a> and pecan pie \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/09/249757596/sandwich-monday-pecan-pie-pringles\">potato chips\u003c/a>.\u003c/p>\n\u003cp>Yet even the greatest of culinary masterminds are merely human, at the end of the day. And strokes of genius can be few and far between.\u003c/p>\n\u003cfigure id=\"attachment_78797\" class=\"wp-caption alignright\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/12775122814_df3dcfa487_b-2dcce250f3b256aa947b3cfdbfe8661fd02ccf93.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/12775122814_df3dcfa487_b-2dcce250f3b256aa947b3cfdbfe8661fd02ccf93.jpg\" alt=\"At the IBM food truck, chef James Briscione serves up Baltic apple pie — a dish that includes pork loin, apples and garlic chips. Photo: IBM Research/Flickr\" width=\"1024\" height=\"768\" class=\"size-full wp-image-78797\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">At the IBM food truck, chef James Briscione serves up Baltic apple pie — a dish that includes pork loin, apples and garlic chips. Photo: IBM Research/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>That's where IBM's supercomputer, Watson, comes in. Watson, you might remember, crushed it on\u003cem> Jeopardy!\u003c/em> \u003ca href=\"http://www.npr.org/2011/02/20/133916058/the-dark-side-of-watson\">back in February 2011\u003c/a>. Since then, researchers at IBM have teamed up with the Institute of Culinary Education in New York. They've re-programmed Watson to serve as a sort of sous-chef that can spit out novel ingredient combinations and recipes on command.\u003c/p>\n\u003cp>The IBM researchers call it \"creative computing.\" Chefs can specify a key ingredient and a cuisine, and IBM's computer program will come up with millions of ideas.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So far, the \u003ca href=\"http://www.ibm.com/smarterplanet/us/en/cognitivecooking/tech.html?cmp=usbrb&cm=s&csr=cognitive_cooking_site&cr=home&ct=usbrb301\">program\u003c/a> has generated dishes like Swiss-Thai asparagus quiche and Austrian chocolate burrito. IBM served both out of a food truck that it debuted at a Las Vegas tech conference last week. They may sound like strange flavor combinations, but human taste testers have deemed them delicious. The truck's next stop is Austin, where it will be serving up more of these unorthodox dishes at the South By Southwest music festival.\u003c/p>\n\u003cp>\"The goal is to help chefs figure out combinations they would not have thought about,\" says \u003ca href=\"http://researcher.ibm.com/researcher/view.php?person=us-pinel\">Florian Pinel\u003c/a>, one of the IBM researchers behind the technology.\u003c/p>\n\u003cp>Chefs usually think about pairs of ingredients when pondering new tastes and combinations, Pinel tells The Salt. Occasionally, they'll think about three flavors that might work well together.\u003c/p>\n\u003cp>By contrast, \"the computer can go through trillions and quadrillions of possibilities,\" Pinel says.\u003c/p>\n\u003cp>The chef starts by suggesting a main ingredient — say, lobster. The program then goes through its huge database of recipes and ingredient profiles, looking for other ingredients known to pair well with it in different global cuisines. The program evaluates the chemistry of the food and models human perception to try to predict which ingredient pairings will prove tasty and surprising. (One dish it came up with: a Cuban-style lobster bouillabaisse with squash.) This video explains how it all works in more detail:\u003c/p>\n\u003cp>[youtube //www.youtube.com/watch?v=mr-1JAnairs]\u003c/p>\n\u003cp>The current prototype, which the chefs at ICE are testing out, produces a simple list of ingredients and a suggestion about how to cook them. For example, it might suggest making a pie filled with pork tenderloin, apples, garlic and allspice. This sort of system works well for chefs, who can figure out how to proceed from there, Pinel says.\u003c/p>\n\u003cp>And IBM is also working on an app for the general public, which will provide more detailed recipes for culinary novices, Pinel says.\u003c/p>\n\u003cp>For chefs, the program is a great way to generate new, unexpected dishes, says \u003ca href=\"http://jamesbriscione.com/wordpress/\">James Briscione\u003c/a>, the director of culinary development at ICE and one of the chefs working on IBM's food truck.\u003c/p>\n\u003cp>\"It has driven up some flavor pairings that we would not have thought of,\" he tells The Salt. \"But we haven't come across an instance yet where something didn't taste good.\"\u003c/p>\n\u003cp>Take the pork belly moussaka that Watson's program thought up. \"The ingredient list sounds horrendous,\" Briscione says. It involved cottage cheese, red bell peppers, dill, pork belly and cheddar cheese.\u003c/p>\n\u003cp>\"I said, 'No freaking way! This sounds horrible,' \" Briscione says. But in the end, the moussaka turned out quite mouthwatering. \"Everyone who tasted it had to say, 'Wow.' \"\u003c/p>\n\u003cp>Still, computers won't be replacing chefs any time soon. Briscione says that while computers are great at coming up with flavor combinations, they still have trouble with things like balance and texture.\u003c/p>\n\u003cp>\"You can end up with a list of ingredients, and none of them has an element of crispiness,\" he says. That's where chefs have to use their expertise. And it's where human creativity comes into play.\u003c/p>\n\u003cp>\"Two different chefs can get the same list of ingredients and come up with completely different dishes,\" Briscione says.\u003c/p>\n\u003cp>Curious foodies can taste IBM's offerings at \u003ca href=\"http://sxsw.com/interactive\">SXSW Interactive\u003c/a> from Friday, March 7, through Tuesday, March 11. You can also \u003ca href=\"http://www.ibm.com/smarterplanet/us/en/cognitivecooking/\">vote online\u003c/a> for the types of dishes you'd like the food truck to serve.\u003c/p>\n\u003cp>Can't make it to Austin? You may be out of luck: IBM has no firm plans for the food truck's next stop. But if you're itching to try one of Watson's creations, you could give one of \u003ca href=\"http://www.ibm.com/smarterplanet/us/en/cognitivecooking/food.html\">these computer-generated recipes\u003c/a>, with instructions from ICE chefs, a whirl. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_78796\" class=\"wp-caption alignright\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/12775373765_6f21a8ca0c_b_wide-f268886ddc92e3aa82bd81ee037930ca418af7b9.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/12775373765_6f21a8ca0c_b_wide-f268886ddc92e3aa82bd81ee037930ca418af7b9.jpg\" alt=\"Watson's culinary concoctions were served up from an IBM food truck at a tech conference in Las Vegas last week. Next stop: Austin. Photo: IBM Research/Flickr\" width=\"1024\" height=\"575\" class=\"size-full wp-image-78796\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Watson's culinary concoctions were served up from an IBM food truck at a tech conference in Las Vegas last week. Next stop: Austin. Photo: IBM Research/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maanvi Singh, \u003ca href=\"http://www.npr.org/blogs/thesalt/2014/03/03/285326611/our-supercomputer-overlord-is-now-running-a-food-truck\" target=\"_blank\">The Salt at NPR Food\u003c/a> (3/4/2014)\u003c/p>\n\u003cp>These days, there's a lot of pressure on chefs to think up the most fantastical, cutting-edge dishes. We live in an age of cronuts, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/19/213505018/sandwich-monday-pb-j-fries\">PB&J fries\u003c/a> and pecan pie \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/12/09/249757596/sandwich-monday-pecan-pie-pringles\">potato chips\u003c/a>.\u003c/p>\n\u003cp>Yet even the greatest of culinary masterminds are merely human, at the end of the day. And strokes of genius can be few and far between.\u003c/p>\n\u003cfigure id=\"attachment_78797\" class=\"wp-caption alignright\" style=\"max-width: 1024px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/12775122814_df3dcfa487_b-2dcce250f3b256aa947b3cfdbfe8661fd02ccf93.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/12775122814_df3dcfa487_b-2dcce250f3b256aa947b3cfdbfe8661fd02ccf93.jpg\" alt=\"At the IBM food truck, chef James Briscione serves up Baltic apple pie — a dish that includes pork loin, apples and garlic chips. Photo: IBM Research/Flickr\" width=\"1024\" height=\"768\" class=\"size-full wp-image-78797\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">At the IBM food truck, chef James Briscione serves up Baltic apple pie — a dish that includes pork loin, apples and garlic chips. Photo: IBM Research/Flickr\u003c/figcaption>\u003c/figure>\n\u003cp>That's where IBM's supercomputer, Watson, comes in. Watson, you might remember, crushed it on\u003cem> Jeopardy!\u003c/em> \u003ca href=\"http://www.npr.org/2011/02/20/133916058/the-dark-side-of-watson\">back in February 2011\u003c/a>. Since then, researchers at IBM have teamed up with the Institute of Culinary Education in New York. They've re-programmed Watson to serve as a sort of sous-chef that can spit out novel ingredient combinations and recipes on command.\u003c/p>\n\u003cp>The IBM researchers call it \"creative computing.\" Chefs can specify a key ingredient and a cuisine, and IBM's computer program will come up with millions of ideas.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So far, the \u003ca href=\"http://www.ibm.com/smarterplanet/us/en/cognitivecooking/tech.html?cmp=usbrb&cm=s&csr=cognitive_cooking_site&cr=home&ct=usbrb301\">program\u003c/a> has generated dishes like Swiss-Thai asparagus quiche and Austrian chocolate burrito. IBM served both out of a food truck that it debuted at a Las Vegas tech conference last week. They may sound like strange flavor combinations, but human taste testers have deemed them delicious. The truck's next stop is Austin, where it will be serving up more of these unorthodox dishes at the South By Southwest music festival.\u003c/p>\n\u003cp>\"The goal is to help chefs figure out combinations they would not have thought about,\" says \u003ca href=\"http://researcher.ibm.com/researcher/view.php?person=us-pinel\">Florian Pinel\u003c/a>, one of the IBM researchers behind the technology.\u003c/p>\n\u003cp>Chefs usually think about pairs of ingredients when pondering new tastes and combinations, Pinel tells The Salt. Occasionally, they'll think about three flavors that might work well together.\u003c/p>\n\u003cp>By contrast, \"the computer can go through trillions and quadrillions of possibilities,\" Pinel says.\u003c/p>\n\u003cp>The chef starts by suggesting a main ingredient — say, lobster. The program then goes through its huge database of recipes and ingredient profiles, looking for other ingredients known to pair well with it in different global cuisines. The program evaluates the chemistry of the food and models human perception to try to predict which ingredient pairings will prove tasty and surprising. (One dish it came up with: a Cuban-style lobster bouillabaisse with squash.) This video explains how it all works in more detail:\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/mr-1JAnairs'\n title='//www.youtube.com/embed/mr-1JAnairs'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>The current prototype, which the chefs at ICE are testing out, produces a simple list of ingredients and a suggestion about how to cook them. For example, it might suggest making a pie filled with pork tenderloin, apples, garlic and allspice. This sort of system works well for chefs, who can figure out how to proceed from there, Pinel says.\u003c/p>\n\u003cp>And IBM is also working on an app for the general public, which will provide more detailed recipes for culinary novices, Pinel says.\u003c/p>\n\u003cp>For chefs, the program is a great way to generate new, unexpected dishes, says \u003ca href=\"http://jamesbriscione.com/wordpress/\">James Briscione\u003c/a>, the director of culinary development at ICE and one of the chefs working on IBM's food truck.\u003c/p>\n\u003cp>\"It has driven up some flavor pairings that we would not have thought of,\" he tells The Salt. \"But we haven't come across an instance yet where something didn't taste good.\"\u003c/p>\n\u003cp>Take the pork belly moussaka that Watson's program thought up. \"The ingredient list sounds horrendous,\" Briscione says. It involved cottage cheese, red bell peppers, dill, pork belly and cheddar cheese.\u003c/p>\n\u003cp>\"I said, 'No freaking way! This sounds horrible,' \" Briscione says. But in the end, the moussaka turned out quite mouthwatering. \"Everyone who tasted it had to say, 'Wow.' \"\u003c/p>\n\u003cp>Still, computers won't be replacing chefs any time soon. Briscione says that while computers are great at coming up with flavor combinations, they still have trouble with things like balance and texture.\u003c/p>\n\u003cp>\"You can end up with a list of ingredients, and none of them has an element of crispiness,\" he says. That's where chefs have to use their expertise. And it's where human creativity comes into play.\u003c/p>\n\u003cp>\"Two different chefs can get the same list of ingredients and come up with completely different dishes,\" Briscione says.\u003c/p>\n\u003cp>Curious foodies can taste IBM's offerings at \u003ca href=\"http://sxsw.com/interactive\">SXSW Interactive\u003c/a> from Friday, March 7, through Tuesday, March 11. You can also \u003ca href=\"http://www.ibm.com/smarterplanet/us/en/cognitivecooking/\">vote online\u003c/a> for the types of dishes you'd like the food truck to serve.\u003c/p>\n\u003cp>Can't make it to Austin? You may be out of luck: IBM has no firm plans for the food truck's next stop. But if you're itching to try one of Watson's creations, you could give one of \u003ca href=\"http://www.ibm.com/smarterplanet/us/en/cognitivecooking/food.html\">these computer-generated recipes\u003c/a>, with instructions from ICE chefs, a whirl. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2014 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
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"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
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"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
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"radiolab": {
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"reveal": {
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},
"rightnowish": {
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"title": "Rightnowish",
"tagline": "Art is where you find it",
"info": "Rightnowish digs into life in the Bay Area right now… ish. Journalist Pendarvis Harshaw takes us to galleries painted on the sides of liquor stores in West Oakland. We'll dance in warehouses in the Bayview, make smoothies with kids in South Berkeley, and listen to classical music in a 1984 Cutlass Supreme in Richmond. Every week, Pen talks to movers and shakers about how the Bay Area shapes what they create, and how they shape the place we call home.",
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