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"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/matchinghalflatte.jpg\" alt=\"Lattes at Matching Half Cafe\" title=\"Lattes at Matching Half Cafe\" width=\"500\" height=\"250\" class=\"alignnone size-full wp-image-10191\">\u003cbr>\n\u003cem>Lattes at Matching Half Cafe\u003c/em>\u003c/p>\n\u003cp> So I moved to the city a few weeks ago. After enduring many sweaty hours of \u003cem>I can't imagine anything I'd rather be doing less\u003c/em>, I've vowed never to move out of my apartment for as long as I shall live. Yes, the size of the kitchen will take a little getting used to, and I may never have a grown-up dinner party. But moving is just no fun. Getting the couch up the four flights of stairs was an unspeakable feat. That being said, I've put it all behind me and am settling in just fine: finding my favorite grocery store, getting the bus route figured out, exploring yoga studios to find one I like and--of course--drinking lots of coffee.\u003c/p>\n\u003cp> Now the Internet's a pretty big part of my life since I do a lot of writing from home. And since Comcast rarely works with anyone's ideal schedule, they couldn't come out for five days after I moved in, so I set out researching some free Wi-Fi which brought me to the following neighborhood gems in the NOPA/Western Addition neighborhood. While the free Wi-Fi is what initially attracted me to these coffee shops, I love each for different reasons and still go frequently despite the fact that the wireless is up and kickin' at home. \u003c/p>\n\u003cp>\u003ca href=\"http://www.matchinghalfcafe.com/\">The Matching Half\u003c/a> \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/matchinghalfmenu.jpg\" alt=\"Airy and industrial interior of Matching Half Cafe and menu\" title=\"Airy and industrial interior of Matching Half Cafe and menu\" width=\"500\" height=\"250\" class=\"alignnone size-full wp-image-10187\">\u003cbr>\n\u003cem>Airy and industrial interior of Matching Half Cafe\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cem>The Matching Half\u003c/em> is one of those places I'm excited to bring people to. \u003cem>Yes, come and check out the new digs, and I'll take you to my new favorite coffee place.\u003c/em> Those are words I've uttered numerous times in the last few weeks. And before telling you all about how rad it is, a quick disclaimer for the laptop crowd: there are very few outlets, so if you've got a laptop battery that's hanging on for dear life, this may not be the best choice. However, it's great for so many other reasons, and I'm almost hesitant to talk about it because I like its tucked-away, not-too-crowded, neighborhood appeal. I appreciate places that pay close attention to each detail, from the lovely ceramic cups to the metal bar, to the stark but warm industrial space. I love the menu penned on craft paper. I love the vivid, industrial painting by \u003ca href=\"http://www.mikeshankman.com/\">Mike Shankman\u003c/a>. \u003c/p>\n\u003cp>When not working, settling into one of the window-side tables is prime people watching territory. There are dog walkers, young families buying treats and hanging at the outdoor tables, and runners cruising towards the Panhandle. And the coffee: this is not quick in-out-and-on-with-your-life coffee. It really is slowly and carefully prepared and it shows. The lattes are beautiful and strong, and they have numerous single-origin drip coffees brewed to order. They also have a small but nice selection of breakfast pastries (the croissants are buttery, flaky goodness), sandwiches and salads. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/croissant500.jpg\" alt=\"croissant from The Matching Half \" title=\"croissant from The Matching Half \" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-10190\">\u003c/p>\n\u003cp>And while I haven't had the pleasure of having a glass of beer or wine--it's sure to happen in the coming week. They do happy hour specials from 4pm-6pm daily, and have some interesting bottles of beer available. Like Old Rasputin Russian Imperial Stout and PBR in a bottle. Right now they actually have a breakfast panino and PBR special. I can't say that I've ever had PBR in a bottle and I definitely haven't had PBR for breakfast...but here's to a new home and new beginnings, perhaps PBR and all. \u003c/p>\n\u003cp>\u003ca href=\"http://www.matchinghalfcafe.com/\">The Matching Half\u003c/a>\u003cbr>\n1799 McAllister (@Baker), San Francisco, CA 94117\u003cbr>\n(415) 674-8699\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Mon.-Thurs.: 7am-7pm; Fri. 7am-10pm; Sat. 8am-10pm; Sun. 8am-6pm.\u003cbr>\nCash only.\u003c/p>\n\u003cp>\u003ca href=\"http://www.dajanigroup.net/establishments/cafe-abir/\">Café Abir\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/abir.jpg\" alt=\"storefront of Cafe Abir \" title=\"storefront of Cafe Abir \" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-10188\">\u003cbr>\n\u003cem>Storefront of local favorite, Café Abir\u003c/em> \u003c/p>\n\u003cp>Café Abir prides itself on roasting their own coffee daily in their micro-roasting machine. They make a rock-solid Americano and a nice, strong latte. But so do many places in the city. So what sets Café Abir apart? What I like is their varied workspace: they have a giant, communal table along with raised round tables with red velour booths that feel like little work nooks. They play good 80's music: I've been sitting here writing for the past hour and there's been some classic Heart, Bruce Springsteen and Men at Work. Good stuff. And they also have tons of individually wrapped treats, from slices of cake, to apricot bars and chocolate-dipped Rice Krispie bars. I'll admit, before I'd stocked the kitchen and actually gotten a feel for the 'hood, I had my fair share of their giant Rice Krispie treats. \u003c/p>\n\u003cp>Café Abir serves \u003ca href=\"http://www.worldpantry.com/cgi-bin/ncommerce3/ExecMacro/numitea/home.d2w/report\">Numi\u003c/a> tea, and a few different selections of beer and wine. In the evening, I've seen couples having a bottle of beer, presumably before heading out to one of the bars nearby. The red velour couches are that good--and when it's warm enough, the outdoor tables are prime for Divisadero people watching. So while there are dozens of incredible coffee joints around town, I'm thankful Abir's close by, and that they're open a bit later than most. \u003c/p>\n\u003cp>\u003ca href=\"http://www.dajanigroup.net/establishments/cafe-abir/\">Café Abir\u003c/a>\u003cbr>\n300 Fulton Street (@ Divisidero)\u003cbr>\nSan Francisco, CA 94117\u003cbr>\n(415) 567-6503\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Daily, 6am-10pm\u003cbr>\nCash only.\u003c/p>\n\u003cp>\u003cstrong>Apollo Coffee\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/apollo.jpg\" alt=\"A quiet Sunday afternoon at Apollo Coffee\" title=\"A quiet Sunday afternoon at Apollo Coffee\" width=\"500\" height=\"168\" class=\"alignnone size-full wp-image-10189\">\u003cbr>\n\u003cem>A quiet Sunday afternoon at Apollo Coffee\u003c/em>\u003c/p>\n\u003cp>When I first moved in, Apollo had a sign on the front door that they'd be closed for the next week. I wasn’t sure if this was because of the construction on Divisadero or because post-holiday business is just darn slow, and it's a smart business move to shutter for a few days. Regardless, I'm happy they're up and running now. This is quite literally the perfect place to get work done--oftentimes I actually feel guilty talking on the phone because the atmosphere is so conducive to quiet work and reading that it tends to have more of a library vibe than a happening coffee house vibe. So while you won’t hear the hippest live music here, there's tons of comfortable individual seating, lots of outlets, and great natural light. It's uber-clean, and the owner is incredibly friendly.\u003c/p>\n\u003cp> The lattes are great. Their espresso has smooth, sweet notes. And the drip coffee is strong--even though I have a coffeemaker at home, the houseguests I've had prefer to cruise over to Apollo for a cup. They have a small selection of breakfast pastries and scones, panini for lunch, and a great selection of snacks like \u003ca href=\"http://www.larabar.com/\">Lara Bars\u003c/a>, \u003ca href=\"http://www.dagobachocolate.com/\">Dagoba\u003c/a> chocolate, mini brownies, and mini truffles. In fact, I noticed a lot of options for the chocolate aficionado here, from chocolate bars to dark chocolate cupcakes. They sell beer and wine as well, although I think the hours at Apollo aren’t so conducive to this. When asked about the early hours, the owner commented that it's a much quieter part of Divisadero, and maybe in the summer they'll stay open a bit later. Until then, I'm sticking to the coffee, the quiet, and the chocolate. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Apollo Coffee\u003c/strong>\u003cbr>\n1064 Divisidero St. (between Turk and Golden Gate Blvd)\u003cbr>\nSan Francisco, CA 94115\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Mon.-Thurs. 8am-7pm; Fri.-Sat. 8am-6pm; Sun. 9am-6pm\u003c/p>\n\n",
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"excerpt": "I set out researching some free Wi-Fi which brought me to the following neighborhood gems in the NOPA/Western Addition neighborhood. While the free Wi-Fi is what initially attracted me to these coffee shops, I love each for different reasons and still go frequently despite the fact that the wireless is up and kickin' at home. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/matchinghalflatte.jpg\" alt=\"Lattes at Matching Half Cafe\" title=\"Lattes at Matching Half Cafe\" width=\"500\" height=\"250\" class=\"alignnone size-full wp-image-10191\">\u003cbr>\n\u003cem>Lattes at Matching Half Cafe\u003c/em>\u003c/p>\n\u003cp> So I moved to the city a few weeks ago. After enduring many sweaty hours of \u003cem>I can't imagine anything I'd rather be doing less\u003c/em>, I've vowed never to move out of my apartment for as long as I shall live. Yes, the size of the kitchen will take a little getting used to, and I may never have a grown-up dinner party. But moving is just no fun. Getting the couch up the four flights of stairs was an unspeakable feat. That being said, I've put it all behind me and am settling in just fine: finding my favorite grocery store, getting the bus route figured out, exploring yoga studios to find one I like and--of course--drinking lots of coffee.\u003c/p>\n\u003cp> Now the Internet's a pretty big part of my life since I do a lot of writing from home. And since Comcast rarely works with anyone's ideal schedule, they couldn't come out for five days after I moved in, so I set out researching some free Wi-Fi which brought me to the following neighborhood gems in the NOPA/Western Addition neighborhood. While the free Wi-Fi is what initially attracted me to these coffee shops, I love each for different reasons and still go frequently despite the fact that the wireless is up and kickin' at home. \u003c/p>\n\u003cp>\u003ca href=\"http://www.matchinghalfcafe.com/\">The Matching Half\u003c/a> \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/matchinghalfmenu.jpg\" alt=\"Airy and industrial interior of Matching Half Cafe and menu\" title=\"Airy and industrial interior of Matching Half Cafe and menu\" width=\"500\" height=\"250\" class=\"alignnone size-full wp-image-10187\">\u003cbr>\n\u003cem>Airy and industrial interior of Matching Half Cafe\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>The Matching Half\u003c/em> is one of those places I'm excited to bring people to. \u003cem>Yes, come and check out the new digs, and I'll take you to my new favorite coffee place.\u003c/em> Those are words I've uttered numerous times in the last few weeks. And before telling you all about how rad it is, a quick disclaimer for the laptop crowd: there are very few outlets, so if you've got a laptop battery that's hanging on for dear life, this may not be the best choice. However, it's great for so many other reasons, and I'm almost hesitant to talk about it because I like its tucked-away, not-too-crowded, neighborhood appeal. I appreciate places that pay close attention to each detail, from the lovely ceramic cups to the metal bar, to the stark but warm industrial space. I love the menu penned on craft paper. I love the vivid, industrial painting by \u003ca href=\"http://www.mikeshankman.com/\">Mike Shankman\u003c/a>. \u003c/p>\n\u003cp>When not working, settling into one of the window-side tables is prime people watching territory. There are dog walkers, young families buying treats and hanging at the outdoor tables, and runners cruising towards the Panhandle. And the coffee: this is not quick in-out-and-on-with-your-life coffee. It really is slowly and carefully prepared and it shows. The lattes are beautiful and strong, and they have numerous single-origin drip coffees brewed to order. They also have a small but nice selection of breakfast pastries (the croissants are buttery, flaky goodness), sandwiches and salads. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/croissant500.jpg\" alt=\"croissant from The Matching Half \" title=\"croissant from The Matching Half \" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-10190\">\u003c/p>\n\u003cp>And while I haven't had the pleasure of having a glass of beer or wine--it's sure to happen in the coming week. They do happy hour specials from 4pm-6pm daily, and have some interesting bottles of beer available. Like Old Rasputin Russian Imperial Stout and PBR in a bottle. Right now they actually have a breakfast panino and PBR special. I can't say that I've ever had PBR in a bottle and I definitely haven't had PBR for breakfast...but here's to a new home and new beginnings, perhaps PBR and all. \u003c/p>\n\u003cp>\u003ca href=\"http://www.matchinghalfcafe.com/\">The Matching Half\u003c/a>\u003cbr>\n1799 McAllister (@Baker), San Francisco, CA 94117\u003cbr>\n(415) 674-8699\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Mon.-Thurs.: 7am-7pm; Fri. 7am-10pm; Sat. 8am-10pm; Sun. 8am-6pm.\u003cbr>\nCash only.\u003c/p>\n\u003cp>\u003ca href=\"http://www.dajanigroup.net/establishments/cafe-abir/\">Café Abir\u003c/a>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/abir.jpg\" alt=\"storefront of Cafe Abir \" title=\"storefront of Cafe Abir \" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-10188\">\u003cbr>\n\u003cem>Storefront of local favorite, Café Abir\u003c/em> \u003c/p>\n\u003cp>Café Abir prides itself on roasting their own coffee daily in their micro-roasting machine. They make a rock-solid Americano and a nice, strong latte. But so do many places in the city. So what sets Café Abir apart? What I like is their varied workspace: they have a giant, communal table along with raised round tables with red velour booths that feel like little work nooks. They play good 80's music: I've been sitting here writing for the past hour and there's been some classic Heart, Bruce Springsteen and Men at Work. Good stuff. And they also have tons of individually wrapped treats, from slices of cake, to apricot bars and chocolate-dipped Rice Krispie bars. I'll admit, before I'd stocked the kitchen and actually gotten a feel for the 'hood, I had my fair share of their giant Rice Krispie treats. \u003c/p>\n\u003cp>Café Abir serves \u003ca href=\"http://www.worldpantry.com/cgi-bin/ncommerce3/ExecMacro/numitea/home.d2w/report\">Numi\u003c/a> tea, and a few different selections of beer and wine. In the evening, I've seen couples having a bottle of beer, presumably before heading out to one of the bars nearby. The red velour couches are that good--and when it's warm enough, the outdoor tables are prime for Divisadero people watching. So while there are dozens of incredible coffee joints around town, I'm thankful Abir's close by, and that they're open a bit later than most. \u003c/p>\n\u003cp>\u003ca href=\"http://www.dajanigroup.net/establishments/cafe-abir/\">Café Abir\u003c/a>\u003cbr>\n300 Fulton Street (@ Divisidero)\u003cbr>\nSan Francisco, CA 94117\u003cbr>\n(415) 567-6503\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Daily, 6am-10pm\u003cbr>\nCash only.\u003c/p>\n\u003cp>\u003cstrong>Apollo Coffee\u003c/strong>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/02/apollo.jpg\" alt=\"A quiet Sunday afternoon at Apollo Coffee\" title=\"A quiet Sunday afternoon at Apollo Coffee\" width=\"500\" height=\"168\" class=\"alignnone size-full wp-image-10189\">\u003cbr>\n\u003cem>A quiet Sunday afternoon at Apollo Coffee\u003c/em>\u003c/p>\n\u003cp>When I first moved in, Apollo had a sign on the front door that they'd be closed for the next week. I wasn’t sure if this was because of the construction on Divisadero or because post-holiday business is just darn slow, and it's a smart business move to shutter for a few days. Regardless, I'm happy they're up and running now. This is quite literally the perfect place to get work done--oftentimes I actually feel guilty talking on the phone because the atmosphere is so conducive to quiet work and reading that it tends to have more of a library vibe than a happening coffee house vibe. So while you won’t hear the hippest live music here, there's tons of comfortable individual seating, lots of outlets, and great natural light. It's uber-clean, and the owner is incredibly friendly.\u003c/p>\n\u003cp> The lattes are great. Their espresso has smooth, sweet notes. And the drip coffee is strong--even though I have a coffeemaker at home, the houseguests I've had prefer to cruise over to Apollo for a cup. They have a small selection of breakfast pastries and scones, panini for lunch, and a great selection of snacks like \u003ca href=\"http://www.larabar.com/\">Lara Bars\u003c/a>, \u003ca href=\"http://www.dagobachocolate.com/\">Dagoba\u003c/a> chocolate, mini brownies, and mini truffles. In fact, I noticed a lot of options for the chocolate aficionado here, from chocolate bars to dark chocolate cupcakes. They sell beer and wine as well, although I think the hours at Apollo aren’t so conducive to this. When asked about the early hours, the owner commented that it's a much quieter part of Divisadero, and maybe in the summer they'll stay open a bit later. Until then, I'm sticking to the coffee, the quiet, and the chocolate. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Apollo Coffee\u003c/strong>\u003cbr>\n1064 Divisidero St. (between Turk and Golden Gate Blvd)\u003cbr>\nSan Francisco, CA 94115\u003cbr>\n\u003cstrong>Hours:\u003c/strong> Mon.-Thurs. 8am-7pm; Fri.-Sat. 8am-6pm; Sun. 9am-6pm\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "2010: The Future in a Cup of Coffee",
"title": "2010: The Future in a Cup of Coffee",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/coffee-grounds.jpg\" alt=\"coffee grounds\" title=\"coffee grounds\" width=\"350\" height=\"233\" class=\"alignleft size-full wp-image-9419\">See these Greek coffee grounds? They just told me my future.\u003c/p>\n\u003cp>I am sitting here, wired and edgy from two cups of the stuff, trying to let my mind become open to what the residue left behind is trying to tell me.\u003c/p>\n\u003cp>And I am not entirely sure what to make of it.\u003c/p>\n\u003cp>Of course, there are a lot of people who might not know what I'm talking about, since I have encountered a hell of a lot of people who don't even know what Greek coffee is, let alone what Greek coffee can tell a person.\u003c/p>\n\u003cp>\u003cstrong>Greek Coffee\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>A lot of people who come into our restaurant have no idea what Greek coffee is. When I ask these people if they have ever had Turkish coffee and they reply in the affirmative, I can simply say, \"Well, it's just like that, only we don't say 'Turkish' much around here.\" If they reply in the negative, well, that's a different story. I explain that Greek coffee is made from a fine, powdery coffee grounds, that sugar is added to suit the drinker's taste and that, after it has come to a boil, the coffee-- grounds and all-- are poured into a little, white cup. And, of course, that it is an excellent beverage to consume if one has a lot of house cleaning to do in the immediate future or if one is about to go out dancing-- it's that caffeinated.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/coffee-boiling.jpg\" alt=\"coffee boiling\" title=\"coffee boiling\" width=\"233\" height=\"350\" class=\"alignnone size-full wp-image-9420\">\u003c/p>\n\u003cp>When guests see the huge, heated cauldron of sand we use for making the coffee at the end of a hallway that leads into the main dining room point and ask \"Oooh! What's \u003cem>that\u003c/em> for?\", most of the time I will cheerfully tell them it is where we make the coffee. Other times, when I have tired of answering that question for the twentieth time that evening, I remain polite, but tell people it's a repurposed baptismal font-- a sad reminder of how everyone seems to have lost their faith these days or, more commonly, that it is a more sanitary place for the cats who roam the restaurant after hours to do their business.\u003c/p>\n\u003cp>When people read our dessert menu and see the coffee advertised as heated over hot sand and ask, \"So there's sand \u003cem>in\u003c/em> the coffee?\" I tell them that Greeks, like most birds, need to eat sand and small rocks to help them grind up their food. It's a genetic fluke, but it they make it work for them.\u003c/p>\n\u003cp>And then I might tell them the truth-- that, traditionally, coffee was heated over hot coals and that, since placing the boiling vessel (\u003cem>briki\u003c/em>) directly over the coals would burn the coffee, sand was used to diffuse the heat and provide stability for the wide-bottomed, long-handled thing. I then mention that most people now boil their coffee on their stove tops (as pictured above), but that wouldn't be nearly as attractive as doing it in the sand, now would it?\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/coffee-ready.jpg\" alt=\"coffee ready\" title=\"coffee ready\" width=\"350\" height=\"262\" class=\"alignnone size-full wp-image-9421\">\u003c/p>\n\u003cp>\u003cstrong>Fortune Telling\u003c/strong>\u003c/p>\n\u003cp>Apart from the caffeine, the best thing about drinking a cup of Greek coffee is knowing that, as you drink it, you are sealing your own fate-- from how you sip, to how you swirl the cup-- you are influencing the placement of the grounds that settle into a sort of mud at the bottom. It is from this mud that one's future can be divined. It's an old tradition that dates back to the Turks (who introduced their own, slightly darker-roasted coffee to the Greeks), of course, but one never mentions that.\u003c/p>\n\u003cp>I've been reading Greek coffee cups for years. Not that I'm Greek, mind you-- I just work in a Greek restaurant where, unsurprisingly, Greek coffee is served. And I look just Greek enough that people don't think twice about asking me to tell their fortune.\u003c/p>\n\u003cp>\"You want me to read your fortune?\" I'd say when people first started asking. \"Oh, I'm not Greek. Let me go find a Greek person who can do it for you.\" Of course, this irritated the hell out of most of the ethnically Greek staff. It's not as if they weren't busy enough what with chain-smoking outside, eating in the back hallway, or overwhelming their bussers with work.\u003c/p>\n\u003cp>So, one day, I just pretended I knew what I was doing and started reading peoples' coffee grounds. And I quickly found out how good I was at it.\u003c/p>\n\u003cp>My foray into \u003cem>cafeomancy\u003c/em> (the reading of coffee grounds) began when I was stuck serving a private dinner in our downstairs dining room-- where one is fairly isolated from the main action of the restaurant. Two members of the party were drinking Greek coffee. When one of them asked if I could read her cup, I thought, \"Well, why not?\" I just might be able to bee-ess my way through it.\u003c/p>\n\u003cp>As I examined her grounds, mindful of the fact that I had absolutely no knowledge of what any of the traditional symbols might mean, I looked at the grounds as if it were my own, personal Rorschach Test and went to town.\u003c/p>\n\u003cp>\"I see two figures-- one is hunched, the other is walking upright. Both are moving away from the handle of the cup. I'm not certain that these are two, separate people.\" And then I thought a moment and said, \"I think they both represent you. My guess it that you have just gone through or are going through something difficult or painful (crouched figure). The upright figure, however, tells me that you are going to come out of it just fine.\"\u003c/p>\n\u003cp>There. Nice and vague, but with a happy ending.\u003c/p>\n\u003cp>And then, the woman's husband said,\"Let me see that thing. My wife has been recovering from major back surgery.\" He and his wife were more than a little shocked that such a thing could be told from the sludge found along the side of a cup, but they both saw what I saw. Score one for the non-Greek, bee-essing waiter. Beginner's luck, I thought.\u003c/p>\n\u003cp>The second coffee drinker enthusiastically handed me his cup. I held the cup under the light of a floor lamp, did a bit of chin-scratching, uttering \"hmmms\" and \"well, \u003cem>this\u003c/em> is interesting\" as I looked, then finally came back to the man to say, \"I see two men in a rowboat. One of the men is you. The other person, it seems, is rowing in the opposite direction-- against you. All I can say is that you and someone important in your life are working against each other.\" Not exactly a rosy future, but that was the first thing that came to mind.\u003c/p>\n\u003cp>He grabbed the cup and showed it to his wife. \"I had a huge fight with my best friend this weekend.\" His wife added that her husband and his erstwhile best friend were on a crew team together. I had stunned the crowd. And myself a little, too-- I had no idea I was such a gifted bee-ess artist. I received an enormous gratuity that night, in case you were wondering.\u003c/p>\n\u003cp>Perhaps the greatest fortune of all was not divined by me-- I merely confirmed it. Shortly after my success in the private dining room below, I waited on a husband and wife upstairs at the table closest to the Greek coffee sand pit. As the husband was sipping his coffee, I offered to read his fortune when he had finished. \"That's okay, I'll read it for him,\" said his wife. When he got down to the mud, he swirled his cup three times, placed the saucer upside down over his cup and turned them both over to do their thing.\u003c/p>\n\u003cp>A few minutes later, the wife called me over. \"You looked puzzled,\" I said, \"what's the matter? Bad fortune or something?\"\u003c/p>\n\u003cp>\"Oh, it's not bad. I just want to know if you see what I see, because I've never seen anything like \u003cem>this\u003c/em>.\" I took the cup and held it under the light. There was no mistaking what I saw. There on the side of the cup was the profile of a woman (it was unmistakably a woman with big, poofy hair and almond-shaped eyes) with her mouth wide open around (but not quite touching) something protruding horizontally from the middle part of a male figure.\u003c/p>\n\u003cp>\"Well? Do you see what I see or am I just crazy?\" she asked.\u003c/p>\n\u003cp>\"I see something, but I don't quite know how to phrase it without sounding, um, crude. That's the most sexually graphic cup I've ever seen.\" I replied.\u003c/p>\n\u003cp>\"Then you saw exactly what we both saw,\" she answered with a grin. Her husband immediately asked for the check. The cup, by the way, went straight to the office downstairs where everyone could take a look.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/coffee-fortune.jpg\" alt=\"coffee fortune\" title=\"coffee fortune\" width=\"233\" height=\"350\" class=\"alignnone size-full wp-image-9423\">\u003c/p>\n\u003cp>I've had enough with other peoples' fortunes for the moment. I want to know a little more about my own future, for a change. No one has ever read \u003cem>my\u003c/em> coffee grounds. So I would like you to do it for me, since one is not supposed to read one's own grounds, according to the Greeks (the Turks, however, are not so strict upon this matter).\u003c/p>\n\u003cp>But I'm going to do it anyway.\u003c/p>\n\u003cp>In my cup, I see a giant rabbit falling from a rock onto a small dolphin with water spouting from its blow hole. Or maybe it's a whale. According to one source, a rabbit implies timidity, while a whale is representative of financial success. Personally, I feel I must be the timid, shy little rabbit (Rabbit, incidentally, was the pet name given to me by a boyfriend many years ago). Does this mean I will fall upon better times in the year ahead? Fall (I hope figuratively rather than literally) into money and good fortune? Well, that would certainly be welcome news, since 2009 was pretty much a washout in terms of, well, just about everything.\u003c/p>\n\u003cp>Here's hoping we all fall upon better times in 2010.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>Happy, happy New Year or, as my Greek brethren say it \u003cem>Chronia pola\u003c/em>.\u003c/p>\n\n",
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"excerpt": "See these Greek coffee grounds? They just told me my future.\r\n\r\nI am sitting here, wired and edgy from two cups of the stuff, trying to let my mind become open to what the residue left behind is trying to tell me.\r\n\r\nAnd I am not entirely sure what to make of it.\r\n\r\nOf course, there are a lot of people who might not know what I'm talking about, since I have encountered a hell of a lot of people who don't even know what Greek coffee is, let alone what Greek coffee can tell a person.",
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"description": "See these Greek coffee grounds? They just told me my future.\r\n\r\nI am sitting here, wired and edgy from two cups of the stuff, trying to let my mind become open to what the residue left behind is trying to tell me.\r\n\r\nAnd I am not entirely sure what to make of it.\r\n\r\nOf course, there are a lot of people who might not know what I'm talking about, since I have encountered a hell of a lot of people who don't even know what Greek coffee is, let alone what Greek coffee can tell a person.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/coffee-grounds.jpg\" alt=\"coffee grounds\" title=\"coffee grounds\" width=\"350\" height=\"233\" class=\"alignleft size-full wp-image-9419\">See these Greek coffee grounds? They just told me my future.\u003c/p>\n\u003cp>I am sitting here, wired and edgy from two cups of the stuff, trying to let my mind become open to what the residue left behind is trying to tell me.\u003c/p>\n\u003cp>And I am not entirely sure what to make of it.\u003c/p>\n\u003cp>Of course, there are a lot of people who might not know what I'm talking about, since I have encountered a hell of a lot of people who don't even know what Greek coffee is, let alone what Greek coffee can tell a person.\u003c/p>\n\u003cp>\u003cstrong>Greek Coffee\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>A lot of people who come into our restaurant have no idea what Greek coffee is. When I ask these people if they have ever had Turkish coffee and they reply in the affirmative, I can simply say, \"Well, it's just like that, only we don't say 'Turkish' much around here.\" If they reply in the negative, well, that's a different story. I explain that Greek coffee is made from a fine, powdery coffee grounds, that sugar is added to suit the drinker's taste and that, after it has come to a boil, the coffee-- grounds and all-- are poured into a little, white cup. And, of course, that it is an excellent beverage to consume if one has a lot of house cleaning to do in the immediate future or if one is about to go out dancing-- it's that caffeinated.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/coffee-boiling.jpg\" alt=\"coffee boiling\" title=\"coffee boiling\" width=\"233\" height=\"350\" class=\"alignnone size-full wp-image-9420\">\u003c/p>\n\u003cp>When guests see the huge, heated cauldron of sand we use for making the coffee at the end of a hallway that leads into the main dining room point and ask \"Oooh! What's \u003cem>that\u003c/em> for?\", most of the time I will cheerfully tell them it is where we make the coffee. Other times, when I have tired of answering that question for the twentieth time that evening, I remain polite, but tell people it's a repurposed baptismal font-- a sad reminder of how everyone seems to have lost their faith these days or, more commonly, that it is a more sanitary place for the cats who roam the restaurant after hours to do their business.\u003c/p>\n\u003cp>When people read our dessert menu and see the coffee advertised as heated over hot sand and ask, \"So there's sand \u003cem>in\u003c/em> the coffee?\" I tell them that Greeks, like most birds, need to eat sand and small rocks to help them grind up their food. It's a genetic fluke, but it they make it work for them.\u003c/p>\n\u003cp>And then I might tell them the truth-- that, traditionally, coffee was heated over hot coals and that, since placing the boiling vessel (\u003cem>briki\u003c/em>) directly over the coals would burn the coffee, sand was used to diffuse the heat and provide stability for the wide-bottomed, long-handled thing. I then mention that most people now boil their coffee on their stove tops (as pictured above), but that wouldn't be nearly as attractive as doing it in the sand, now would it?\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/coffee-ready.jpg\" alt=\"coffee ready\" title=\"coffee ready\" width=\"350\" height=\"262\" class=\"alignnone size-full wp-image-9421\">\u003c/p>\n\u003cp>\u003cstrong>Fortune Telling\u003c/strong>\u003c/p>\n\u003cp>Apart from the caffeine, the best thing about drinking a cup of Greek coffee is knowing that, as you drink it, you are sealing your own fate-- from how you sip, to how you swirl the cup-- you are influencing the placement of the grounds that settle into a sort of mud at the bottom. It is from this mud that one's future can be divined. It's an old tradition that dates back to the Turks (who introduced their own, slightly darker-roasted coffee to the Greeks), of course, but one never mentions that.\u003c/p>\n\u003cp>I've been reading Greek coffee cups for years. Not that I'm Greek, mind you-- I just work in a Greek restaurant where, unsurprisingly, Greek coffee is served. And I look just Greek enough that people don't think twice about asking me to tell their fortune.\u003c/p>\n\u003cp>\"You want me to read your fortune?\" I'd say when people first started asking. \"Oh, I'm not Greek. Let me go find a Greek person who can do it for you.\" Of course, this irritated the hell out of most of the ethnically Greek staff. It's not as if they weren't busy enough what with chain-smoking outside, eating in the back hallway, or overwhelming their bussers with work.\u003c/p>\n\u003cp>So, one day, I just pretended I knew what I was doing and started reading peoples' coffee grounds. And I quickly found out how good I was at it.\u003c/p>\n\u003cp>My foray into \u003cem>cafeomancy\u003c/em> (the reading of coffee grounds) began when I was stuck serving a private dinner in our downstairs dining room-- where one is fairly isolated from the main action of the restaurant. Two members of the party were drinking Greek coffee. When one of them asked if I could read her cup, I thought, \"Well, why not?\" I just might be able to bee-ess my way through it.\u003c/p>\n\u003cp>As I examined her grounds, mindful of the fact that I had absolutely no knowledge of what any of the traditional symbols might mean, I looked at the grounds as if it were my own, personal Rorschach Test and went to town.\u003c/p>\n\u003cp>\"I see two figures-- one is hunched, the other is walking upright. Both are moving away from the handle of the cup. I'm not certain that these are two, separate people.\" And then I thought a moment and said, \"I think they both represent you. My guess it that you have just gone through or are going through something difficult or painful (crouched figure). The upright figure, however, tells me that you are going to come out of it just fine.\"\u003c/p>\n\u003cp>There. Nice and vague, but with a happy ending.\u003c/p>\n\u003cp>And then, the woman's husband said,\"Let me see that thing. My wife has been recovering from major back surgery.\" He and his wife were more than a little shocked that such a thing could be told from the sludge found along the side of a cup, but they both saw what I saw. Score one for the non-Greek, bee-essing waiter. Beginner's luck, I thought.\u003c/p>\n\u003cp>The second coffee drinker enthusiastically handed me his cup. I held the cup under the light of a floor lamp, did a bit of chin-scratching, uttering \"hmmms\" and \"well, \u003cem>this\u003c/em> is interesting\" as I looked, then finally came back to the man to say, \"I see two men in a rowboat. One of the men is you. The other person, it seems, is rowing in the opposite direction-- against you. All I can say is that you and someone important in your life are working against each other.\" Not exactly a rosy future, but that was the first thing that came to mind.\u003c/p>\n\u003cp>He grabbed the cup and showed it to his wife. \"I had a huge fight with my best friend this weekend.\" His wife added that her husband and his erstwhile best friend were on a crew team together. I had stunned the crowd. And myself a little, too-- I had no idea I was such a gifted bee-ess artist. I received an enormous gratuity that night, in case you were wondering.\u003c/p>\n\u003cp>Perhaps the greatest fortune of all was not divined by me-- I merely confirmed it. Shortly after my success in the private dining room below, I waited on a husband and wife upstairs at the table closest to the Greek coffee sand pit. As the husband was sipping his coffee, I offered to read his fortune when he had finished. \"That's okay, I'll read it for him,\" said his wife. When he got down to the mud, he swirled his cup three times, placed the saucer upside down over his cup and turned them both over to do their thing.\u003c/p>\n\u003cp>A few minutes later, the wife called me over. \"You looked puzzled,\" I said, \"what's the matter? Bad fortune or something?\"\u003c/p>\n\u003cp>\"Oh, it's not bad. I just want to know if you see what I see, because I've never seen anything like \u003cem>this\u003c/em>.\" I took the cup and held it under the light. There was no mistaking what I saw. There on the side of the cup was the profile of a woman (it was unmistakably a woman with big, poofy hair and almond-shaped eyes) with her mouth wide open around (but not quite touching) something protruding horizontally from the middle part of a male figure.\u003c/p>\n\u003cp>\"Well? Do you see what I see or am I just crazy?\" she asked.\u003c/p>\n\u003cp>\"I see something, but I don't quite know how to phrase it without sounding, um, crude. That's the most sexually graphic cup I've ever seen.\" I replied.\u003c/p>\n\u003cp>\"Then you saw exactly what we both saw,\" she answered with a grin. Her husband immediately asked for the check. The cup, by the way, went straight to the office downstairs where everyone could take a look.\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/12/coffee-fortune.jpg\" alt=\"coffee fortune\" title=\"coffee fortune\" width=\"233\" height=\"350\" class=\"alignnone size-full wp-image-9423\">\u003c/p>\n\u003cp>I've had enough with other peoples' fortunes for the moment. I want to know a little more about my own future, for a change. No one has ever read \u003cem>my\u003c/em> coffee grounds. So I would like you to do it for me, since one is not supposed to read one's own grounds, according to the Greeks (the Turks, however, are not so strict upon this matter).\u003c/p>\n\u003cp>But I'm going to do it anyway.\u003c/p>\n\u003cp>In my cup, I see a giant rabbit falling from a rock onto a small dolphin with water spouting from its blow hole. Or maybe it's a whale. According to one source, a rabbit implies timidity, while a whale is representative of financial success. Personally, I feel I must be the timid, shy little rabbit (Rabbit, incidentally, was the pet name given to me by a boyfriend many years ago). Does this mean I will fall upon better times in the year ahead? Fall (I hope figuratively rather than literally) into money and good fortune? Well, that would certainly be welcome news, since 2009 was pretty much a washout in terms of, well, just about everything.\u003c/p>\n\u003cp>Here's hoping we all fall upon better times in 2010.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Happy, happy New Year or, as my Greek brethren say it \u003cem>Chronia pola\u003c/em>.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Vietnamese Coffee: In Pursuit of the Perfect Cup",
"title": "Vietnamese Coffee: In Pursuit of the Perfect Cup",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/vietnamese-coffee-slow-drip.jpg\" alt=\"vietnamese coffee slow drip\" title=\"vietnamese coffee slow drip\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-8283\">\u003cbr>\n\u003cem>Vietnamese Coffee, Trung Nguyen\u003c/em>\u003c/p>\n\u003cp>Enjoying your slow-drip coffee is a quintessential part of life in Vietnam. Whether you're stoopin' it, shouting your order down the street to the local coffee cart on the corner, or enjoying a carefully prepared cup in an upscale coffee house, Vietnamese coffee is meant to be savored and enjoyed to the max. \u003c/p>\n\u003cp>One reason is the time it takes to brew a cup. Vietnamese coffee is not for the rushy-rushy. Single servings are brewed through a simple metal filter called a \u003cem>Phin\u003c/em>, which takes a good 5-10 minutes to produce a cup. The filter is fitted over the top of a cup, or glass (if you're making iced coffee), the grounds are placed inside the filter (about the same size grind as what you would use for a French press), a small weighted piece is placed on top, and then hot water is poured into the chamber. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/vietnamese-coffee-phin-filter.jpg\" alt=\"vietnamese coffee phin filter\" title=\"vietnamese coffee phin filter\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-8282\">\u003cbr>\n\u003cem>Vietnamese coffee, Phin filter\u003c/em>\u003c/p>\n\u003cp>Another reason to approach the experience with leisure is simply the heavenly flavor. Like espresso, Vietnamese coffee is deep and rich, and a little goes a long way. What makes it really stand out though in my mind, is its incredible buttery aroma and flavor. It wasn't until I bought some roasted beans from a mom-and-pop coffee/tea shop that I learned why exactly the coffee tasted so buttery -- you got it, it's because the beans are actually roasted in clarified butter! Brilliant.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>As if that doesn't sound decadent enough, sweetened condensed milk is typically used in lieu of cream and sugar both for practical reasons (it doesn't have to be refrigerated) and for taste (Have you had sweetened condensed milk lately? Think creamy, thick, dulce de leche goodness...in your coffee...\u003cem>everyday\u003c/em>!). This is why Vietnamese coffee is a habit I could really get used to. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/iced-vietnamese-coffee.jpg\" alt=\"iced vietnamese coffee\" title=\"iced vietnamese coffee\" width=\"500\" height=\"333\" class=\"alignnone size-medium wp-image-8279\">\u003cbr>\n\u003cem>Vietnamese Iced Coffee (Ca Phe Sua Da)\u003c/em>\u003c/p>\n\u003cp>In Saigon, with so much fantastic coffee everywhere we turned, it was tough to be too discriminating. So, I left it to the locals to show me the way. Vietnam is a country of food-lovers and total coffee addicts. My favorite conversation starter was asking a local: Where is the best food in town? People would bubble over with recommendations and loved talking about their favorite food, where to get it, and how to eat it. Everyone had an opinion.\u003c/p>\n\u003cp>One afternoon, over a Lazy Susan laden with dim sum, an impassioned discussion over the most delectable \u003cem>banh xeo\u003c/em>, the silkiest tofu, the best hand-pulled noodles with half a crab on top, turned into a full-on debate over where to grab coffee afterward. One fellow named Nguyen insisted, \"The best coffee is at my sister's place,\" and after a few nods of acquiescence from his accompanying friends, we were off to taste for ourselves if he was indeed correct.\u003c/p>\n\u003cp>We hopped on our motorbikes and went caravanning off through the maze of commuters. Put-putting over main highways, over to District 7 we went...on a mission for the perfect \u003cstrong>Ca Phe Sua Da\u003c/strong> (iced coffee with sweetened condensed milk). It was spontaneous, exhilarating, and as the wind whipped through my hair, I couldn't help but envision Anthony Bourdain's crew on our tracks, kicking up some dust behind us. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/saigon-motorbikes.jpg\" alt=\"saigon motorbikes\" title=\"saigon motorbikes\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-8281\">\u003cbr>\n\u003cem>Saigon Motorbike Ebb and Flow\u003c/em>\u003c/p>\n\u003cp>What we came upon was a breezy little oasis of an internet cafe, tucked away amongst sprawling new developments and construction sites. The cafe itself is called \u003cstrong>Goc Peo\u003c/strong>, but the main signage outside speaks to the main reason for visiting -- the rich and aromatic \u003cstrong>Trung Nguyen\u003c/strong> coffee served. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/coffee-time-at-trung-nguyen.jpg\" alt=\"coffee time at trung nguyen\" title=\"coffee time at trung nguyen\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-8278\">\u003cbr>\n\u003cem>Coffee time at Trung Nguyen\u003c/em>\u003c/p>\n\u003cp>Trung Nguyen seems to have made a nice business for itself, their chains and signs are all over Saigon, as well as the airport gift shop, and while the prices are expensive by Vietnamese standards, they are still relatively cheap by US standards (a cup of their famous \"Legendee Coffee\" was about $2 USD). Incidentally, Trung Nguyen has a pretty comprehensive website that explains all about what defines Vietnamese coffee and makes it unique, namely:\u003c/p>\n\u003cp>1)\tThe topography of the Annamite Range has allowed for a diverse variety of beans to flourish in Southeast Asia. By \u003cstrong>blending a variety of bean species\u003c/strong> (Arabica, Robusta, Excelsa and Catimor) rather than sticking to a single-source (like 100% Arabica), a broader flavor range is achieved.\u003cbr>\n2)\tA \u003cstrong>lower-temperature, longer roasting process\u003c/strong> that is stable and consistent.\u003cbr>\n3)\tRoasting the beans in \u003cstrong>clarified butter\u003c/strong>.\u003c/p>\n\u003cp>Another interesting fact I learned about Trung Nguyen's coffee is that they produce what they call their Legendee Coffee, a \"unique enzymatically-treated coffee that releases flavors bound in the beans and not released under ordinary processing.\" The Legendee Coffee was what Nguyen brought us to taste. Read more about the \u003ca href=\"http://www.trung-nguyen-online.com/legendee.html\">Legend of Legendee\u003c/a> and how modern science has attempted to reproduce the infamously expensive (and kinda gross) Kopi Luwak coffee, made with the help of the weasel-like civit. \u003c/p>\n\u003cp>My final verdict? The Legendee was worth experiencing, although a little intense for me to want to drink on a daily basis. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/iced-vietnamese-coffee-at-trung-nguyen.jpg\" alt=\"iced vietnamese coffee at trung nguyen\" title=\"iced vietnamese coffee at trung nguyen\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-8280\">\u003cbr>\n\u003cem>Vietnamese Iced Coffee, Trung Nguyen \u003c/em>\u003c/p>\n\u003cp>Regardless, it was a joy to spend an afternoon in pursuit of the perfect cup with company who really loved their coffee. Company who loved it so much, they continued on their way, buzzing away to the next cup as we rookie tourists bid farewell. \u003c/p>\n\u003cp>ADDRESS\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Goc Peo\u003c/strong>\u003cbr>\nSo 16 Duong 8B, KDC Trung Son\u003cbr>\nNguyen Van Cu noi dai – TP. Ho Chi Minh City\u003cbr>\nVietnam\u003c/p>\n\n",
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"excerpt": "Like espresso, Vietnamese coffee is deep and rich, and a little goes a long way. What makes it really stand out though is its incredible buttery aroma and flavor. Add a generous drizzle of sweetened condensed milk and you have a habit that will be hard to shake. ",
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"description": "Like espresso, Vietnamese coffee is deep and rich, and a little goes a long way. What makes it really stand out though is its incredible buttery aroma and flavor. Add a generous drizzle of sweetened condensed milk and you have a habit that will be hard to shake. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/vietnamese-coffee-slow-drip.jpg\" alt=\"vietnamese coffee slow drip\" title=\"vietnamese coffee slow drip\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-8283\">\u003cbr>\n\u003cem>Vietnamese Coffee, Trung Nguyen\u003c/em>\u003c/p>\n\u003cp>Enjoying your slow-drip coffee is a quintessential part of life in Vietnam. Whether you're stoopin' it, shouting your order down the street to the local coffee cart on the corner, or enjoying a carefully prepared cup in an upscale coffee house, Vietnamese coffee is meant to be savored and enjoyed to the max. \u003c/p>\n\u003cp>One reason is the time it takes to brew a cup. Vietnamese coffee is not for the rushy-rushy. Single servings are brewed through a simple metal filter called a \u003cem>Phin\u003c/em>, which takes a good 5-10 minutes to produce a cup. The filter is fitted over the top of a cup, or glass (if you're making iced coffee), the grounds are placed inside the filter (about the same size grind as what you would use for a French press), a small weighted piece is placed on top, and then hot water is poured into the chamber. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/vietnamese-coffee-phin-filter.jpg\" alt=\"vietnamese coffee phin filter\" title=\"vietnamese coffee phin filter\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-8282\">\u003cbr>\n\u003cem>Vietnamese coffee, Phin filter\u003c/em>\u003c/p>\n\u003cp>Another reason to approach the experience with leisure is simply the heavenly flavor. Like espresso, Vietnamese coffee is deep and rich, and a little goes a long way. What makes it really stand out though in my mind, is its incredible buttery aroma and flavor. It wasn't until I bought some roasted beans from a mom-and-pop coffee/tea shop that I learned why exactly the coffee tasted so buttery -- you got it, it's because the beans are actually roasted in clarified butter! Brilliant.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>As if that doesn't sound decadent enough, sweetened condensed milk is typically used in lieu of cream and sugar both for practical reasons (it doesn't have to be refrigerated) and for taste (Have you had sweetened condensed milk lately? Think creamy, thick, dulce de leche goodness...in your coffee...\u003cem>everyday\u003c/em>!). This is why Vietnamese coffee is a habit I could really get used to. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/iced-vietnamese-coffee.jpg\" alt=\"iced vietnamese coffee\" title=\"iced vietnamese coffee\" width=\"500\" height=\"333\" class=\"alignnone size-medium wp-image-8279\">\u003cbr>\n\u003cem>Vietnamese Iced Coffee (Ca Phe Sua Da)\u003c/em>\u003c/p>\n\u003cp>In Saigon, with so much fantastic coffee everywhere we turned, it was tough to be too discriminating. So, I left it to the locals to show me the way. Vietnam is a country of food-lovers and total coffee addicts. My favorite conversation starter was asking a local: Where is the best food in town? People would bubble over with recommendations and loved talking about their favorite food, where to get it, and how to eat it. Everyone had an opinion.\u003c/p>\n\u003cp>One afternoon, over a Lazy Susan laden with dim sum, an impassioned discussion over the most delectable \u003cem>banh xeo\u003c/em>, the silkiest tofu, the best hand-pulled noodles with half a crab on top, turned into a full-on debate over where to grab coffee afterward. One fellow named Nguyen insisted, \"The best coffee is at my sister's place,\" and after a few nods of acquiescence from his accompanying friends, we were off to taste for ourselves if he was indeed correct.\u003c/p>\n\u003cp>We hopped on our motorbikes and went caravanning off through the maze of commuters. Put-putting over main highways, over to District 7 we went...on a mission for the perfect \u003cstrong>Ca Phe Sua Da\u003c/strong> (iced coffee with sweetened condensed milk). It was spontaneous, exhilarating, and as the wind whipped through my hair, I couldn't help but envision Anthony Bourdain's crew on our tracks, kicking up some dust behind us. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/saigon-motorbikes.jpg\" alt=\"saigon motorbikes\" title=\"saigon motorbikes\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-8281\">\u003cbr>\n\u003cem>Saigon Motorbike Ebb and Flow\u003c/em>\u003c/p>\n\u003cp>What we came upon was a breezy little oasis of an internet cafe, tucked away amongst sprawling new developments and construction sites. The cafe itself is called \u003cstrong>Goc Peo\u003c/strong>, but the main signage outside speaks to the main reason for visiting -- the rich and aromatic \u003cstrong>Trung Nguyen\u003c/strong> coffee served. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/coffee-time-at-trung-nguyen.jpg\" alt=\"coffee time at trung nguyen\" title=\"coffee time at trung nguyen\" width=\"500\" height=\"333\" class=\"alignnone size-full wp-image-8278\">\u003cbr>\n\u003cem>Coffee time at Trung Nguyen\u003c/em>\u003c/p>\n\u003cp>Trung Nguyen seems to have made a nice business for itself, their chains and signs are all over Saigon, as well as the airport gift shop, and while the prices are expensive by Vietnamese standards, they are still relatively cheap by US standards (a cup of their famous \"Legendee Coffee\" was about $2 USD). Incidentally, Trung Nguyen has a pretty comprehensive website that explains all about what defines Vietnamese coffee and makes it unique, namely:\u003c/p>\n\u003cp>1)\tThe topography of the Annamite Range has allowed for a diverse variety of beans to flourish in Southeast Asia. By \u003cstrong>blending a variety of bean species\u003c/strong> (Arabica, Robusta, Excelsa and Catimor) rather than sticking to a single-source (like 100% Arabica), a broader flavor range is achieved.\u003cbr>\n2)\tA \u003cstrong>lower-temperature, longer roasting process\u003c/strong> that is stable and consistent.\u003cbr>\n3)\tRoasting the beans in \u003cstrong>clarified butter\u003c/strong>.\u003c/p>\n\u003cp>Another interesting fact I learned about Trung Nguyen's coffee is that they produce what they call their Legendee Coffee, a \"unique enzymatically-treated coffee that releases flavors bound in the beans and not released under ordinary processing.\" The Legendee Coffee was what Nguyen brought us to taste. Read more about the \u003ca href=\"http://www.trung-nguyen-online.com/legendee.html\">Legend of Legendee\u003c/a> and how modern science has attempted to reproduce the infamously expensive (and kinda gross) Kopi Luwak coffee, made with the help of the weasel-like civit. \u003c/p>\n\u003cp>My final verdict? The Legendee was worth experiencing, although a little intense for me to want to drink on a daily basis. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/11/iced-vietnamese-coffee-at-trung-nguyen.jpg\" alt=\"iced vietnamese coffee at trung nguyen\" title=\"iced vietnamese coffee at trung nguyen\" width=\"333\" height=\"500\" class=\"alignnone size-full wp-image-8280\">\u003cbr>\n\u003cem>Vietnamese Iced Coffee, Trung Nguyen \u003c/em>\u003c/p>\n\u003cp>Regardless, it was a joy to spend an afternoon in pursuit of the perfect cup with company who really loved their coffee. Company who loved it so much, they continued on their way, buzzing away to the next cup as we rookie tourists bid farewell. \u003c/p>\n\u003cp>ADDRESS\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Goc Peo\u003c/strong>\u003cbr>\nSo 16 Duong 8B, KDC Trung Son\u003cbr>\nNguyen Van Cu noi dai – TP. Ho Chi Minh City\u003cbr>\nVietnam\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "SF Breakfast: The Good, The Bad, and The Ugly",
"title": "SF Breakfast: The Good, The Bad, and The Ugly",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/maple-bacon-donuts300.jpg\" alt=\"maple bacon dynamo donuts\" title=\"maple bacon dynamo donuts\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-7641\">\u003c/p>\n\u003cp>San Francisco is a brunch town through and through. And I'm always down for a nice eggs benedict or a stack of blueberry pancakes. But everyday can't be Sunday. Most of us have day jobs and can't lounge around cafes late into the afternoon hours. So here are a few of my favorite spots for quick, creative, inspiring breakfasts around the city. One is a bit gluttonous, the other earnestly healthy, and the last sloppy but satisfying. So while dining trends will always come and go, breakfast is staying put. Sometimes mom knew what she was talking about: it is the most important meal of the day.\u003cbr clear=\"all\"> \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/fraiche-exterior300.jpg\" alt=\"fraiche exterior\" title=\"fraiche exterior\" width=\"300\" height=\"418\" class=\"alignnone size-full wp-image-7647\">\u003c/p>\n\u003cp>\u003cstrong>The Good: Fraîche\u003c/strong>\u003cbr>\nI first stumbled across Fraîche while wandering around downtown Palo Alto. This was around the same time when frozen yogurt shops were opening on (seemingly) every street corner in San Francisco, and I’ll admit, I was one of the people in those long lines. But if you're like me, you're a little burned out on the tart treat and the neon décor. Fraîche is different. Trust me. The frozen yogurt has more of a creamy, subtly tart flavor than other competitors, they use \u003ca href=\"http://www.cloverpetaluma.com/\">organic Clover milk\u003c/a>, and owner Patama Gur spent a long time perfecting her special blend of probiotic cultures--and it shows. \u003c/p>\n\u003cp>In addition to frozen yogurt, Fraîche also does a thick, housemade unfrozen 2% yogurt. When I first visited the shop on Fillmore recently, I ordered the frozen yogurt with pureed apricots and my friend opted for the unfrozen version with raspberries and peaches. I have to say, I had entrée envy. While mine was delicious, the unfrozen yogurt is unlike anything I've ever had. Think Greek yogurt on steroids. As we were leaving, I noticed the breakfast menu and their early morning hours, and vowed to come back for a quick and healthy breakfast before work. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/fraiche-parfait300.jpg\" alt=\"fraiche parfait\" title=\"fraiche parfait\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-7648\">\u003c/p>\n\u003cp>You can get breakfast to eat-in or take-out. The menu is simple and centered around the unfrozen yogurt, fresh fruits, housemade granola, and steel-cut oats. I tried the Toasted Nut and Berry Sundae: yogurt with fresh berries, housemade granola, toasted almonds, and local wildflower honey ($5.50). The nice guy constructing my lovely \"sundae\" mentioned that the SF Chronicle Special has been the most popular, with steel-cut oatmeal and a choice of fresh yogurt and fruit and nut toppings ($5.95). And these aren't your average toppings. From bright pureed fruits and local honeys to shaved \u003ca href=\"http://www.callebaut.com/\">Callebaut\u003c/a> chocolate to-order, the toppings are as conscious as the yogurt itself.\u003c/p>\n\u003cp>So after finishing the \u003ca href=\"http://inside.nike.com/blogs/nikerunning_events-en_US/?tags=nike_womens_marathon\">Nike Marathon\u003c/a> recently and being told by many friends that I’d have to try and taper my ravenous appetite to account for the decrease in physical activity, I've tried to opt for breakfasts that don't include numerous pieces of toast or stacks of pancakes. And for that, Fraîche is here for me. With a cup of \u003ca href=\"http://bluebottlecoffee.net/\">Blue Bottle coffee\u003c/a> (they start serving the premium coffee next week) and a seat at one of the sleek wooden tables, experience morning the way it should be experienced: simple and thoughtful.\u003c/p>\n\u003cp>\u003ca href=\"http://www.fraicheyogurt.com/\">Fraîche\u003c/a>\u003cbr>\n1910 Fillmore Street\u003cbr>\nSan Francisco, CA 94115\u003cbr>\n(415) 674-6876\u003cbr>\nHours: Mon.-Thurs. 7am-11 pm; Fri. 7am-12am;\u003cbr>\nSat. 8:30am-12am; Sun. 8:30am-11pm\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/dynamo-exterior500.jpg\" alt=\"dynamo donut exterior\" title=\"dynamo donut exterior\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-7645\">\u003c/p>\n\u003cp>\u003cstrong>The \"Bad\": Dynamo Donuts\u003c/strong>\u003cbr>\nNestled amongst the Mexican grocery stores and panaderia's on 24th St., sits Sara Spearin’s sweet little donut shop. It’s \"bad\" in the best possible way. There are a few critics who scoff at charging $3 for one donut. But the truth is, I'd pay $3 over and over for what Spearin and crew are doing in the Dynamo kitchen. It’s something that San Francisco has yet to see--an artisan, organic, awesome donut. \u003c/p>\n\u003cp>Before getting to the donuts, a quick aside: I was a vegetarian for almost fifteen years. About a year ago now, I started eating meat again. Once I decided to go for the gusto, something strange happened: I couldn't get enough bacon. And this was certainly fine timing, as bacon has become rather trendy in the last year or so. From \u003ca href=\"http://baconpotatochips.com/\">bacon potato chips\u003c/a> to \u003ca href=\"http://www.recchiuti.com/261.html?area=00;id=e2LshBrk\">bacon chocolate confections\u003c/a>, it seems like the much-loved pork product is everywhere these days. So while I understand many folks are over the bacon-in-everything trend, I'm still on a bacon high. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/donuts500.jpg\" alt=\"dynamo donuts\" title=\"dynamo donuts\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-7644\">\u003c/p>\n\u003cp>I had my first bacon maple donut at \u003ca href=\"http://www.voodoodoughnut.com/\">Voodoo Doughnut\u003c/a> in Portland, Or. I thought they were pretty good: the donut was light and airy (albeit quite large), the maple glaze rocked, and they put strips of real bacon on top. The bacon itself was a little weird and greasy, but I figured all bacon donuts were that way. Then, a few weeks ago, I went to Dynamo for the first time. Now I know: all bacon maple donuts are not created equal. \u003c/p>\n\u003cp>While it looks like a simple donut window from the street, there is an entrance leading to a huge open kitchen and a quaint seating area where couples sit with steaming cups of \u003ca href=\"http://www.fourbarrelcoffee.com/\">Four Barrel coffee\u003c/a> and a donut or two. The buzz from the open kitchen is infectious: five women with cute vintage aprons are busily pumping out donuts while laughing and telling stories. They seem genuinely psyched to be there--and it shows in the product. The donuts themselves are special. For the most part, they’re cakey and have a bit of heft (think old-fashioned donuts of your childhood). I tried the chocolate saffron, which has a very light hint of citrus and a subtle warmth from the saffron. Next I moved on to the caramel del sel, flavored with nutmeg and topped with a caramel glaze and fleur de sel. Then I picked up a few of the apple bacon maple donuts to bring in to work. Unlike the one at Voodoo, the bacon was in small bits sprinkled on top of the donut and wasn’t at all greasy. And the little bits of apple are actually sautéed in bacon fat, resulting in a fabulous salty and sweet flavor. It really is the perfect donut. So with a motto of \"EVERYDAY is bacon donut day!\" there's not a place I'd rather frequent more at the moment. And even if you’re not a recovering vegetarian with a constant hankering for salty meats, there are many other well-crafted donuts to choose from.\u003c/p>\n\u003cp>\u003ca href=\"http://www.dynamodonut.com/index.html\">Dynamo Donut\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/dynamodonut\">@dynamodonut\u003c/a>\u003cbr>\n2760 24th Street\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n(415) 920-1978\u003cbr>\nHours: Tues.-Sat. 7am-5pm; Sun. 9am-4pm; closed Mon. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/hazels-exterior300.jpg\" alt=\"hazels exterior\" title=\"hazels exterior\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-7649\">\u003c/p>\n\u003cp>\u003cstrong>The Ugly: Hazel's Kitchen\u003c/strong>\u003cbr>\nHazel's Kitchen is very Potrero Hill. For those of you familiar with the neighborhood, I know you feel me. For those who have no idea what I'm talking about, they do a lot of things right, but one of them isn’t necessarily speedy or efficient customer service. It's laid back, it’s independent, and they scoff a little if you try to pay with a credit card. Much like \u003ca href=\"http://www.farleyscoffee.com/\">Farley's Coffee\u003c/a> next door, I often get blank stares or confused looks when I ask a simple question.\u003c/p>\n\u003cp>But Hazel's is much loved as a little neighborhood lunch counter with great sandwiches and soups. And that they are. While they’re generally booming at lunch, not as many folks know that they do a really great breakfast burrito. Now I know some of you may be ready to stop reading right about now. I know--I get it. I have a strained relationship with the breakfast burrito as well. Sometimes they're not hot all the way through; sometimes they're soggy. There's nothing like cold, watery eggs to get you going in the morning. But Hazel's burritos are none of those things. \u003c/p>\n\u003cp>What Hazel's burritos are--the thing that places them in the ugly category--is deliciously messy. It's not a good choice for eating while walking to work or chowing down in the car. You must sit down with a stack of napkins (and a fork would be preferable) to enjoy a Hazels' breakfast burrito. Messiness aside, the nice thing about Hazel’s is the simplicity. The breakfast burrito has eggs, cheese, avocado, salsa and a choice of chorizo, ham, bacon or tofu ($6.95). The ratio of ingredients is perfect: not too much cheese or salsa--where many breakfast burritos fail. And I'm not sure how they get the burrito so delightfully hot without losing the integrity of the avocado, but after seventeen years in business, they obviously know what they’re doing. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/breakfast-burrito500.jpg\" alt=\"breakfast burrito\" title=\"breakfast burrito\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-7642\">\u003c/p>\n\u003cp>Can you find a cheaper breakfast burrito over in the Mission? Sure. Can you find a more authentic, Mexican breakfast burrito? Absolutely. But I can't guarantee that it won’t be soggy, hot all the way through, or busting with fresh ingredients. You just can't help but fall a little bit in love with Hazel's pastel, vintage kitsch and the messy morning madness of the breakfast burrito. Dig in.\u003c/p>\n\u003cp>\u003ca href=\"http://hazelskitchen.com/home.html\">Hazel's Kitchen\u003c/a>\u003cbr>\n1319 18th Street\u003cbr>\nSan Francisco, CA 94107\u003cbr>\n(415) 647-7941\u003cbr>\nHours: Mon.-Sat. 8 am-4 pm; Sun. 8:30 am-4 pm\u003c/p>\n\u003cp>\u003cstrong>Featured Recipe: Fraîche's Spiced Yogurt Muffin\u003c/strong>\u003cbr>\nOwner Patama Gur says they bake these muffins each morning as they really typify what Fraîche does: provide customers healthy, delicious that don't sacrifice on taste. These muffins were developed for Fraîche by Batter Bakery, and use Fraîche's low-fat unfrozen yogurt and applesauce instead of a lot of butter and oils to create an amazing treat that is less than 100 calories.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 cups flour\u003cbr>\n1 cup brown sugar\u003cbr>\n1 Tbsp. baking powder\u003cbr>\n1/2 tsp. salt\u003cbr>\n1/2 tsp. baking soda\u003cbr>\n2 tsp. cinnamon\u003cbr>\n1 tsp. allspice\u003cbr>\n1 tsp. nutmeg\u003cbr>\n1 tsp. cloves\u003cbr>\n2 large eggs, at room temperature\u003cbr>\n1 ½ cups. yogurt, room temperature\u003cbr>\n4 Tbsp. melted butter\u003cbr>\n1/4 cups unsweetened applesauce\u003cbr>\n1 tsp. vanilla\u003cbr>\n(For the topping: 2 Tbsp. sugar + ¼ tsp. nutmeg) \u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Preheat oven to 375 degrees.\u003cbr>\n2. Line 8 large or 14 to 16 standard muffin pans with paper muffin cups.\u003cbr>\n3. Whisk together dry ingredients in a large bowl until well combined.\u003cbr>\n4. In another small bowl, whisk eggs, yogurt, butter, applesauce, and vanilla. Add to flour mixture and mix together until just combined.\u003cbr>\n5. Scoop evenly into muffin cups and sprinkle with sugar nutmeg mixture.\u003cbr>\n6. Bake 18-20 minutes or until tester comes out clean.\u003cbr>\n Serve warm.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Makes:\u003c/strong> 8 large or 14 standard-sized muffins\u003c/p>\n\n",
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"excerpt": "San Francisco is a brunch town through and through. And I'm always down for a nice eggs benedict or a stack of blueberry pancakes. But everyday can't be Sunday. Most of us have day jobs and can't lounge around cafes late into the afternoon hours. So here are a few of my favorite spots for quick, creative, inspiring breakfasts around the city. ",
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"description": "San Francisco is a brunch town through and through. And I'm always down for a nice eggs benedict or a stack of blueberry pancakes. But everyday can't be Sunday. Most of us have day jobs and can't lounge around cafes late into the afternoon hours. So here are a few of my favorite spots for quick, creative, inspiring breakfasts around the city. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/maple-bacon-donuts300.jpg\" alt=\"maple bacon dynamo donuts\" title=\"maple bacon dynamo donuts\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-7641\">\u003c/p>\n\u003cp>San Francisco is a brunch town through and through. And I'm always down for a nice eggs benedict or a stack of blueberry pancakes. But everyday can't be Sunday. Most of us have day jobs and can't lounge around cafes late into the afternoon hours. So here are a few of my favorite spots for quick, creative, inspiring breakfasts around the city. One is a bit gluttonous, the other earnestly healthy, and the last sloppy but satisfying. So while dining trends will always come and go, breakfast is staying put. Sometimes mom knew what she was talking about: it is the most important meal of the day.\u003cbr clear=\"all\"> \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/fraiche-exterior300.jpg\" alt=\"fraiche exterior\" title=\"fraiche exterior\" width=\"300\" height=\"418\" class=\"alignnone size-full wp-image-7647\">\u003c/p>\n\u003cp>\u003cstrong>The Good: Fraîche\u003c/strong>\u003cbr>\nI first stumbled across Fraîche while wandering around downtown Palo Alto. This was around the same time when frozen yogurt shops were opening on (seemingly) every street corner in San Francisco, and I’ll admit, I was one of the people in those long lines. But if you're like me, you're a little burned out on the tart treat and the neon décor. Fraîche is different. Trust me. The frozen yogurt has more of a creamy, subtly tart flavor than other competitors, they use \u003ca href=\"http://www.cloverpetaluma.com/\">organic Clover milk\u003c/a>, and owner Patama Gur spent a long time perfecting her special blend of probiotic cultures--and it shows. \u003c/p>\n\u003cp>In addition to frozen yogurt, Fraîche also does a thick, housemade unfrozen 2% yogurt. When I first visited the shop on Fillmore recently, I ordered the frozen yogurt with pureed apricots and my friend opted for the unfrozen version with raspberries and peaches. I have to say, I had entrée envy. While mine was delicious, the unfrozen yogurt is unlike anything I've ever had. Think Greek yogurt on steroids. As we were leaving, I noticed the breakfast menu and their early morning hours, and vowed to come back for a quick and healthy breakfast before work. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/fraiche-parfait300.jpg\" alt=\"fraiche parfait\" title=\"fraiche parfait\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-7648\">\u003c/p>\n\u003cp>You can get breakfast to eat-in or take-out. The menu is simple and centered around the unfrozen yogurt, fresh fruits, housemade granola, and steel-cut oats. I tried the Toasted Nut and Berry Sundae: yogurt with fresh berries, housemade granola, toasted almonds, and local wildflower honey ($5.50). The nice guy constructing my lovely \"sundae\" mentioned that the SF Chronicle Special has been the most popular, with steel-cut oatmeal and a choice of fresh yogurt and fruit and nut toppings ($5.95). And these aren't your average toppings. From bright pureed fruits and local honeys to shaved \u003ca href=\"http://www.callebaut.com/\">Callebaut\u003c/a> chocolate to-order, the toppings are as conscious as the yogurt itself.\u003c/p>\n\u003cp>So after finishing the \u003ca href=\"http://inside.nike.com/blogs/nikerunning_events-en_US/?tags=nike_womens_marathon\">Nike Marathon\u003c/a> recently and being told by many friends that I’d have to try and taper my ravenous appetite to account for the decrease in physical activity, I've tried to opt for breakfasts that don't include numerous pieces of toast or stacks of pancakes. And for that, Fraîche is here for me. With a cup of \u003ca href=\"http://bluebottlecoffee.net/\">Blue Bottle coffee\u003c/a> (they start serving the premium coffee next week) and a seat at one of the sleek wooden tables, experience morning the way it should be experienced: simple and thoughtful.\u003c/p>\n\u003cp>\u003ca href=\"http://www.fraicheyogurt.com/\">Fraîche\u003c/a>\u003cbr>\n1910 Fillmore Street\u003cbr>\nSan Francisco, CA 94115\u003cbr>\n(415) 674-6876\u003cbr>\nHours: Mon.-Thurs. 7am-11 pm; Fri. 7am-12am;\u003cbr>\nSat. 8:30am-12am; Sun. 8:30am-11pm\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/dynamo-exterior500.jpg\" alt=\"dynamo donut exterior\" title=\"dynamo donut exterior\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-7645\">\u003c/p>\n\u003cp>\u003cstrong>The \"Bad\": Dynamo Donuts\u003c/strong>\u003cbr>\nNestled amongst the Mexican grocery stores and panaderia's on 24th St., sits Sara Spearin’s sweet little donut shop. It’s \"bad\" in the best possible way. There are a few critics who scoff at charging $3 for one donut. But the truth is, I'd pay $3 over and over for what Spearin and crew are doing in the Dynamo kitchen. It’s something that San Francisco has yet to see--an artisan, organic, awesome donut. \u003c/p>\n\u003cp>Before getting to the donuts, a quick aside: I was a vegetarian for almost fifteen years. About a year ago now, I started eating meat again. Once I decided to go for the gusto, something strange happened: I couldn't get enough bacon. And this was certainly fine timing, as bacon has become rather trendy in the last year or so. From \u003ca href=\"http://baconpotatochips.com/\">bacon potato chips\u003c/a> to \u003ca href=\"http://www.recchiuti.com/261.html?area=00;id=e2LshBrk\">bacon chocolate confections\u003c/a>, it seems like the much-loved pork product is everywhere these days. So while I understand many folks are over the bacon-in-everything trend, I'm still on a bacon high. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/donuts500.jpg\" alt=\"dynamo donuts\" title=\"dynamo donuts\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-7644\">\u003c/p>\n\u003cp>I had my first bacon maple donut at \u003ca href=\"http://www.voodoodoughnut.com/\">Voodoo Doughnut\u003c/a> in Portland, Or. I thought they were pretty good: the donut was light and airy (albeit quite large), the maple glaze rocked, and they put strips of real bacon on top. The bacon itself was a little weird and greasy, but I figured all bacon donuts were that way. Then, a few weeks ago, I went to Dynamo for the first time. Now I know: all bacon maple donuts are not created equal. \u003c/p>\n\u003cp>While it looks like a simple donut window from the street, there is an entrance leading to a huge open kitchen and a quaint seating area where couples sit with steaming cups of \u003ca href=\"http://www.fourbarrelcoffee.com/\">Four Barrel coffee\u003c/a> and a donut or two. The buzz from the open kitchen is infectious: five women with cute vintage aprons are busily pumping out donuts while laughing and telling stories. They seem genuinely psyched to be there--and it shows in the product. The donuts themselves are special. For the most part, they’re cakey and have a bit of heft (think old-fashioned donuts of your childhood). I tried the chocolate saffron, which has a very light hint of citrus and a subtle warmth from the saffron. Next I moved on to the caramel del sel, flavored with nutmeg and topped with a caramel glaze and fleur de sel. Then I picked up a few of the apple bacon maple donuts to bring in to work. Unlike the one at Voodoo, the bacon was in small bits sprinkled on top of the donut and wasn’t at all greasy. And the little bits of apple are actually sautéed in bacon fat, resulting in a fabulous salty and sweet flavor. It really is the perfect donut. So with a motto of \"EVERYDAY is bacon donut day!\" there's not a place I'd rather frequent more at the moment. And even if you’re not a recovering vegetarian with a constant hankering for salty meats, there are many other well-crafted donuts to choose from.\u003c/p>\n\u003cp>\u003ca href=\"http://www.dynamodonut.com/index.html\">Dynamo Donut\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"http://twitter.com/dynamodonut\">@dynamodonut\u003c/a>\u003cbr>\n2760 24th Street\u003cbr>\nSan Francisco, CA 94110\u003cbr>\n(415) 920-1978\u003cbr>\nHours: Tues.-Sat. 7am-5pm; Sun. 9am-4pm; closed Mon. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/hazels-exterior300.jpg\" alt=\"hazels exterior\" title=\"hazels exterior\" width=\"300\" height=\"400\" class=\"alignnone size-full wp-image-7649\">\u003c/p>\n\u003cp>\u003cstrong>The Ugly: Hazel's Kitchen\u003c/strong>\u003cbr>\nHazel's Kitchen is very Potrero Hill. For those of you familiar with the neighborhood, I know you feel me. For those who have no idea what I'm talking about, they do a lot of things right, but one of them isn’t necessarily speedy or efficient customer service. It's laid back, it’s independent, and they scoff a little if you try to pay with a credit card. Much like \u003ca href=\"http://www.farleyscoffee.com/\">Farley's Coffee\u003c/a> next door, I often get blank stares or confused looks when I ask a simple question.\u003c/p>\n\u003cp>But Hazel's is much loved as a little neighborhood lunch counter with great sandwiches and soups. And that they are. While they’re generally booming at lunch, not as many folks know that they do a really great breakfast burrito. Now I know some of you may be ready to stop reading right about now. I know--I get it. I have a strained relationship with the breakfast burrito as well. Sometimes they're not hot all the way through; sometimes they're soggy. There's nothing like cold, watery eggs to get you going in the morning. But Hazel's burritos are none of those things. \u003c/p>\n\u003cp>What Hazel's burritos are--the thing that places them in the ugly category--is deliciously messy. It's not a good choice for eating while walking to work or chowing down in the car. You must sit down with a stack of napkins (and a fork would be preferable) to enjoy a Hazels' breakfast burrito. Messiness aside, the nice thing about Hazel’s is the simplicity. The breakfast burrito has eggs, cheese, avocado, salsa and a choice of chorizo, ham, bacon or tofu ($6.95). The ratio of ingredients is perfect: not too much cheese or salsa--where many breakfast burritos fail. And I'm not sure how they get the burrito so delightfully hot without losing the integrity of the avocado, but after seventeen years in business, they obviously know what they’re doing. \u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/10/breakfast-burrito500.jpg\" alt=\"breakfast burrito\" title=\"breakfast burrito\" width=\"500\" height=\"375\" class=\"alignnone size-full wp-image-7642\">\u003c/p>\n\u003cp>Can you find a cheaper breakfast burrito over in the Mission? Sure. Can you find a more authentic, Mexican breakfast burrito? Absolutely. But I can't guarantee that it won’t be soggy, hot all the way through, or busting with fresh ingredients. You just can't help but fall a little bit in love with Hazel's pastel, vintage kitsch and the messy morning madness of the breakfast burrito. Dig in.\u003c/p>\n\u003cp>\u003ca href=\"http://hazelskitchen.com/home.html\">Hazel's Kitchen\u003c/a>\u003cbr>\n1319 18th Street\u003cbr>\nSan Francisco, CA 94107\u003cbr>\n(415) 647-7941\u003cbr>\nHours: Mon.-Sat. 8 am-4 pm; Sun. 8:30 am-4 pm\u003c/p>\n\u003cp>\u003cstrong>Featured Recipe: Fraîche's Spiced Yogurt Muffin\u003c/strong>\u003cbr>\nOwner Patama Gur says they bake these muffins each morning as they really typify what Fraîche does: provide customers healthy, delicious that don't sacrifice on taste. These muffins were developed for Fraîche by Batter Bakery, and use Fraîche's low-fat unfrozen yogurt and applesauce instead of a lot of butter and oils to create an amazing treat that is less than 100 calories.\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n2 cups flour\u003cbr>\n1 cup brown sugar\u003cbr>\n1 Tbsp. baking powder\u003cbr>\n1/2 tsp. salt\u003cbr>\n1/2 tsp. baking soda\u003cbr>\n2 tsp. cinnamon\u003cbr>\n1 tsp. allspice\u003cbr>\n1 tsp. nutmeg\u003cbr>\n1 tsp. cloves\u003cbr>\n2 large eggs, at room temperature\u003cbr>\n1 ½ cups. yogurt, room temperature\u003cbr>\n4 Tbsp. melted butter\u003cbr>\n1/4 cups unsweetened applesauce\u003cbr>\n1 tsp. vanilla\u003cbr>\n(For the topping: 2 Tbsp. sugar + ¼ tsp. nutmeg) \u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Preheat oven to 375 degrees.\u003cbr>\n2. Line 8 large or 14 to 16 standard muffin pans with paper muffin cups.\u003cbr>\n3. Whisk together dry ingredients in a large bowl until well combined.\u003cbr>\n4. In another small bowl, whisk eggs, yogurt, butter, applesauce, and vanilla. Add to flour mixture and mix together until just combined.\u003cbr>\n5. Scoop evenly into muffin cups and sprinkle with sugar nutmeg mixture.\u003cbr>\n6. Bake 18-20 minutes or until tester comes out clean.\u003cbr>\n Serve warm.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/01/hot-toddy.jpg\" alt=\"hot toddy\">\u003c/p>\n\u003cp>I recently discovered the merits of the hot toddy. I started drinking them over the December holidays after I woke up one morning with a head cold and sore throat. Although I was skeptical that this centuries old hot drink would help me feel better than a regular cup of tea, I was happy to sip something a little different. I became a convert to its medicinal advantages, however, when after a few sips the rough soreness in my throat dissipated while warmth radiated throughout my body. I'm not kidding here. That hot toddy really did make me feel remarkably better.\u003c/p>\n\u003cp>The hot toddy was supposedly created when tea came to Scotland, and, as you might expect, the Scots felt the need to add a little of their mother's milk -- that is whisky -- to the brew. Since then, hot toddies have become synonymous with the idea of body-warming goodness on cold days. In addition to being hailed as a cold and flu remedy, hot toddies are said to also cure insomnia, which make sense to me.\u003c/p>\n\u003cp>Some people make hot toddies with tea, a sweetener, and lemon, along with whisky, brandy, bourbon, or rum. I like using either black tea or chamomile as I think the flavors nicely accent the drink, but you can really use any type of tea you like, or just leave it out all together. I've also made an alcohol free hot toddy for my daughters, which is an option if you're making the drink for children or prefer yours without alcohol. \u003c/p>\n\u003cp>And, speaking of the alcohol, I've been using brandy simply because the Scotch whisky I have on hand is expensive and so I want to enjoy it on its own. I also use brandy because it has a natural sweetness that lends itself nicely to honey and lemon in the drink. Whisky, however, is the historical choice, so if you have some and aren’t as stingy as I am, you should give it a try. Rum and bourbon are also an option, although I haven’t tried them. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>So whether you're sick, can't fall asleep, or just chilly and in need of a warm drink that will exude heat throughout your body, a hot toddy may just do the trick.\u003c/p>\n\u003cp>\u003cstrong>Hot Toddy\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes one cup\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 cup hot tea\u003cbr>\n1 shot brandy, whisky, bourbon or rum\u003cbr>\n1 Tbsp fresh lemon juice\u003cbr>\n1 Tbsp honey\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Make a cup of tea the way you like it (that is, strong or weak and with whatever type of tea leaves you like).\u003cbr>\n2. Stir in the alcohol, lemon juice and honey.\u003cbr>\n3. Enjoy\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related BAB Posts:\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2005/01/27/drunkard-heal-thyself/\">Drunkard, Heal Thyself\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2008/08/19/starve-a-fever-feed-a-cold/\">Starve a Fever, Feed a Cold\u003c/a>\u003c/p>\n\n",
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"excerpt": "I recently discovered the merits of the hot toddy. I started drinking them over the December holidays after I woke up one morning with a head cold and sore throat. Although I was skeptical that this centuries old hot drink would help me feel better than a regular cup of tea, I was happy to sip something a little different. I became a convert to its medicinal advantages, however, when after a few sips the rough soreness in my throat dissipated while warmth radiated throughout my body. I'm not kidding here. That hot toddy really did make me feel remarkably better.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2009/01/hot-toddy.jpg\" alt=\"hot toddy\">\u003c/p>\n\u003cp>I recently discovered the merits of the hot toddy. I started drinking them over the December holidays after I woke up one morning with a head cold and sore throat. Although I was skeptical that this centuries old hot drink would help me feel better than a regular cup of tea, I was happy to sip something a little different. I became a convert to its medicinal advantages, however, when after a few sips the rough soreness in my throat dissipated while warmth radiated throughout my body. I'm not kidding here. That hot toddy really did make me feel remarkably better.\u003c/p>\n\u003cp>The hot toddy was supposedly created when tea came to Scotland, and, as you might expect, the Scots felt the need to add a little of their mother's milk -- that is whisky -- to the brew. Since then, hot toddies have become synonymous with the idea of body-warming goodness on cold days. In addition to being hailed as a cold and flu remedy, hot toddies are said to also cure insomnia, which make sense to me.\u003c/p>\n\u003cp>Some people make hot toddies with tea, a sweetener, and lemon, along with whisky, brandy, bourbon, or rum. I like using either black tea or chamomile as I think the flavors nicely accent the drink, but you can really use any type of tea you like, or just leave it out all together. I've also made an alcohol free hot toddy for my daughters, which is an option if you're making the drink for children or prefer yours without alcohol. \u003c/p>\n\u003cp>And, speaking of the alcohol, I've been using brandy simply because the Scotch whisky I have on hand is expensive and so I want to enjoy it on its own. I also use brandy because it has a natural sweetness that lends itself nicely to honey and lemon in the drink. Whisky, however, is the historical choice, so if you have some and aren’t as stingy as I am, you should give it a try. Rum and bourbon are also an option, although I haven’t tried them. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So whether you're sick, can't fall asleep, or just chilly and in need of a warm drink that will exude heat throughout your body, a hot toddy may just do the trick.\u003c/p>\n\u003cp>\u003cstrong>Hot Toddy\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Makes one cup\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Ingredients:\u003c/strong>\u003cbr>\n1 cup hot tea\u003cbr>\n1 shot brandy, whisky, bourbon or rum\u003cbr>\n1 Tbsp fresh lemon juice\u003cbr>\n1 Tbsp honey\u003c/p>\n\u003cp>\u003cstrong>Preparation:\u003c/strong>\u003cbr>\n1. Make a cup of tea the way you like it (that is, strong or weak and with whatever type of tea leaves you like).\u003cbr>\n2. Stir in the alcohol, lemon juice and honey.\u003cbr>\n3. Enjoy\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related BAB Posts:\u003c/strong>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2005/01/27/drunkard-heal-thyself/\">Drunkard, Heal Thyself\u003c/a>\u003cbr>\n\u003ca href=\"http://ww2.kqed.org/bayareabites/2008/08/19/starve-a-fever-feed-a-cold/\">Starve a Fever, Feed a Cold\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/goldenstar1.jpg\" alt=\"golden star tea\" align=\"left\">I'm a wino. \u003c/p>\n\u003cp>I'm a wino, and I'm not ashamed to admit it. I don't consider my evening meal complete unless I have something red, white, or pink thumped in my glass. For me, leaving off the wine is like leaving off the salt.\u003c/p>\n\u003cp>Having firmly established myself to you as a overly particular diner who goes around most nights with a purple mouth, I never thought I would find a non-alcoholic drink that would ever satisfy me. NON-ALCOHOLIC! Can you imagine?\u003c/p>\n\u003cp>Oh, I've had my flings with various juices, soft ciders, and spritzes, but none of them really seemed to \u003cem>go\u003c/em> with the food. Enter \u003ca href=\"http://www.goldenstartea.com/\">Golden Star Tea\u003c/a>. Yes, \u003cem>tea\u003c/em>. Now, pairing food with tea is certainly \u003ca href=\"http://www.becomingachef.com/what_to_drink.php\">not an original thought\u003c/a> these days, but did I mention the bubbles? For Golden Star White Jasmine Tea is \u003cem>sparkling\u003c/em> tea.\u003c/p>\n\u003cp>Let me tell you, I have never met such a beverage. Sparkling ciders -- both grape and apple -- have never been dry enough for me. They're tasty and juicy but that's what they really are: juice. The sweetness that overwhelms these teetotalling options is not found in the limpid depths of a perfectly chilled flute of Golden Star.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The uniquely refined sour flavor in Golden Star comes from the fermentation process, and though you might think the heady florals of jasmine might turn your tipple into Grandmother's eau de cologne, but it really doesn't. It's simply a remarkably balanced glass. It's simply a remarkable drink.\u003c/p>\n\u003cp>Golden Star CEO and Creative Director Edward Carden explained to me that the company was formed with the idea of finally charting the fairly unexplored territory in the beverage universe: non-alcoholic luxury.\u003c/p>\n\u003cp>Pair Golden Star with whatever you'd pair with champagne. Specifically, try it out on appetizers, leafy green salads, and seafood. Carden particularly recommends paring the tea with raw fish or any sort of seafood that carries with it that briny breath of the sea. You can even drink this glass of tea with desserts. Not as cloyingly sweet as a Sauternes or a port, Golden Star is a remarkably refreshing accompaniment to fruit desserts and cheeses.\u003c/p>\n\u003cp>I'm champing at the bit to get my hot little hands on these bottles but as yet, Golden Star is only available at \u003ca href=\"http://www.eossf.com/\">EOS wine bar\u003c/a> in Cole Valley. Come September -- when we're still bound to be good and hot in the Bay Area -- Golden Star will make its way into stores. The 750 mL will sell for $12.95 and close on its heels, the 375 mL can be got for $6.95. Seeing that Golden Star took home two awards from the \u003ca href=\"http://www.gourmetretailer.com/gourmetretailer/content_display/news/e3ib5821482a13c514fe5cd4003774ed8a3\">World Tea Championship\u003c/a> I'm not clearly not alone in my adoration.\u003c/p>\n\u003cp>When you do frost your fridge with a few of these gilded bottles, serve in champagne flutes at 40° for optimum ecstasy. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Go ahead, get bottle-greedy, for there will be no need for aspirin in the morning.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/06/goldenstar1.jpg\" alt=\"golden star tea\" align=\"left\">I'm a wino. \u003c/p>\n\u003cp>I'm a wino, and I'm not ashamed to admit it. I don't consider my evening meal complete unless I have something red, white, or pink thumped in my glass. For me, leaving off the wine is like leaving off the salt.\u003c/p>\n\u003cp>Having firmly established myself to you as a overly particular diner who goes around most nights with a purple mouth, I never thought I would find a non-alcoholic drink that would ever satisfy me. NON-ALCOHOLIC! Can you imagine?\u003c/p>\n\u003cp>Oh, I've had my flings with various juices, soft ciders, and spritzes, but none of them really seemed to \u003cem>go\u003c/em> with the food. Enter \u003ca href=\"http://www.goldenstartea.com/\">Golden Star Tea\u003c/a>. Yes, \u003cem>tea\u003c/em>. Now, pairing food with tea is certainly \u003ca href=\"http://www.becomingachef.com/what_to_drink.php\">not an original thought\u003c/a> these days, but did I mention the bubbles? For Golden Star White Jasmine Tea is \u003cem>sparkling\u003c/em> tea.\u003c/p>\n\u003cp>Let me tell you, I have never met such a beverage. Sparkling ciders -- both grape and apple -- have never been dry enough for me. They're tasty and juicy but that's what they really are: juice. The sweetness that overwhelms these teetotalling options is not found in the limpid depths of a perfectly chilled flute of Golden Star.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The uniquely refined sour flavor in Golden Star comes from the fermentation process, and though you might think the heady florals of jasmine might turn your tipple into Grandmother's eau de cologne, but it really doesn't. It's simply a remarkably balanced glass. It's simply a remarkable drink.\u003c/p>\n\u003cp>Golden Star CEO and Creative Director Edward Carden explained to me that the company was formed with the idea of finally charting the fairly unexplored territory in the beverage universe: non-alcoholic luxury.\u003c/p>\n\u003cp>Pair Golden Star with whatever you'd pair with champagne. Specifically, try it out on appetizers, leafy green salads, and seafood. Carden particularly recommends paring the tea with raw fish or any sort of seafood that carries with it that briny breath of the sea. You can even drink this glass of tea with desserts. Not as cloyingly sweet as a Sauternes or a port, Golden Star is a remarkably refreshing accompaniment to fruit desserts and cheeses.\u003c/p>\n\u003cp>I'm champing at the bit to get my hot little hands on these bottles but as yet, Golden Star is only available at \u003ca href=\"http://www.eossf.com/\">EOS wine bar\u003c/a> in Cole Valley. Come September -- when we're still bound to be good and hot in the Bay Area -- Golden Star will make its way into stores. The 750 mL will sell for $12.95 and close on its heels, the 375 mL can be got for $6.95. Seeing that Golden Star took home two awards from the \u003ca href=\"http://www.gourmetretailer.com/gourmetretailer/content_display/news/e3ib5821482a13c514fe5cd4003774ed8a3\">World Tea Championship\u003c/a> I'm not clearly not alone in my adoration.\u003c/p>\n\u003cp>When you do frost your fridge with a few of these gilded bottles, serve in champagne flutes at 40° for optimum ecstasy. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Go ahead, get bottle-greedy, for there will be no need for aspirin in the morning.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/coffee-sign.jpg\" alt=\"coffee bar sign\">\u003c/p>\n\u003cp>This was supposed to be an easy-does-it post...\u003c/p>\n\u003cp>Go to \u003ca href=\"http://www.coffeebar-usa.com/\">Coffee Bar\u003c/a>. Go to Coffee Bar to get a beautiful, just-for-you cup of \u003ca href=\"http://cloverequipment.com/home/\">Clover-made\u003c/a> coffee. Go to Coffee Bar because it is not Starbucks, which, not surprisingly, is just around the corner.\u003c/p>\n\u003cp>And then, upon my second trip into the place, I bugged the barista into letting me take pictures of my coffee being made:\u003c/p>\n\u003cp>202 Degree F. water goes in, barista stirs with care...\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/clover-water.jpg\" alt=\"clover water\">\u003c/p>\n\u003cp>Machine works like a big French Press in reverse and makes what looks like a giant, overbaked sugar cookie...\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/not-a-cookie.jpg\" alt=\"not a cookie\">\u003c/p>\n\u003cp>Out comes one of the best cups of coffee I've ever had...\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/a-perfect-cup.jpg\" alt=\"a perfect cup\">\u003c/p>\n\u003cp>Blah, blah, blah...\u003c/p>\n\u003cp>Well, I thought, spending more than $10,000 on a coffee machine is so absolutely worth it! And so is the $3.00 charged per cup. Really.\u003c/p>\n\u003cp>I still think so. If you are a coffee lover and have not had \u003ca href=\"http://cloverequipment.com/Home/Default2.aspx\">Clover coffee\u003c/a>, I suggest you do so. Now.\u003c/p>\n\u003cp>I was feeling so self-satisfied. I'd had a long, pleasant walk, I was in a sleek, beautiful space with a good book clutched under my arm, and I was being very well caffeinated by a cup of coffee so strong and well balanced, that I felt no need to add sugar or cream, which is atypical of my style. I normally drink kindercafe in the morning. I had everything I needed for a good half hour's rest-and-refuel.\u003c/p>\n\u003cp>And then the barista told me that \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/03/25/starbucks-acquires-the-clover-good-news-or-bad-news-for-the-independents/\">Starbucks had recently bought the company that makes the Clover machine\u003c/a>. I felt as though the Publisher's Clearing House van had just pulled up to my house and, as Ed McMahon was about to hand me my bouquet of balloons and over-sized check, my doctor telephones me to tell me I have only two weeks to live. A certain bitterness crept into my otherwise perfect cup of coffee. I think it was my tears. Or perhaps some of the bile that rose from my esophagus as I tried to digest the news.\u003c/p>\n\u003cp>Perhaps Starbucks saved enough money from the tips they stole from their baristas to buy Clover's soul.\u003c/p>\n\u003cp>I suppose a small consolation is that Coffee Bar was able to purchase its Clover before Starbucks wrapped its caffeinated tentacles around it. And that it's very much worth experiencing.\u003c/p>\n\u003cp>I also love the fact that the folks at Coffee Bar are pleasant, helpful, and relatively no-nonsense about their coffee. Their coffee menu is simple:\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/drink-list.jpg\">\u003c/p>\n\u003cp>Sorry, \u003ca href=\"http://www.yelp.com/biz/coffee-bar-san-francisco\">Yelp\u003c/a> woman, no cinnamon. Bring your own if it's that much of an issue for you.\u003c/p>\n\u003cp>Remind me later to tell you about my mixed feelings about Yelp.\u003c/p>\n\u003cp>Go to Coffee Bar for a nice, big cup of this:\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/brief-enjoyment.jpg\" alt=\"cup of coffee with the ONION\">\u003c/p>\n\u003cp>Nuff said.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.coffeebar-usa.com/\">Coffee Bar\u003c/a>\u003cbr>\nOpen Daily from 7 am\u003cbr>\n1890 Bryant Street\u003cbr>\n(Mariposa and Florida)\u003cbr>\nSan Francisco, CA\u003cbr>\n94110\u003cbr>\n415-551-8100\u003cbr>\n\u003ciframe width=\"300\" height=\"300\" frameborder=\"0\" scrolling=\"no\" marginheight=\"0\" marginwidth=\"0\" src=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=coffee+bar+san+francisco&ie=UTF8&cid=37763135,-122410303,11397366602830088144&s=AARTsJr7JhFz-WFMvNFPePgMyDmTmMKIdQ&ll=37.767594,-122.408895&spn=0.010177,0.012875&z=15&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=coffee+bar+san+francisco&ie=UTF8&cid=37763135,-122410303,11397366602830088144&ll=37.767594,-122.408895&spn=0.010177,0.012875&z=15&iwloc=A&source=embed\">View Larger Map\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/coffee-sign.jpg\" alt=\"coffee bar sign\">\u003c/p>\n\u003cp>This was supposed to be an easy-does-it post...\u003c/p>\n\u003cp>Go to \u003ca href=\"http://www.coffeebar-usa.com/\">Coffee Bar\u003c/a>. Go to Coffee Bar to get a beautiful, just-for-you cup of \u003ca href=\"http://cloverequipment.com/home/\">Clover-made\u003c/a> coffee. Go to Coffee Bar because it is not Starbucks, which, not surprisingly, is just around the corner.\u003c/p>\n\u003cp>And then, upon my second trip into the place, I bugged the barista into letting me take pictures of my coffee being made:\u003c/p>\n\u003cp>202 Degree F. water goes in, barista stirs with care...\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/clover-water.jpg\" alt=\"clover water\">\u003c/p>\n\u003cp>Machine works like a big French Press in reverse and makes what looks like a giant, overbaked sugar cookie...\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/not-a-cookie.jpg\" alt=\"not a cookie\">\u003c/p>\n\u003cp>Out comes one of the best cups of coffee I've ever had...\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/a-perfect-cup.jpg\" alt=\"a perfect cup\">\u003c/p>\n\u003cp>Blah, blah, blah...\u003c/p>\n\u003cp>Well, I thought, spending more than $10,000 on a coffee machine is so absolutely worth it! And so is the $3.00 charged per cup. Really.\u003c/p>\n\u003cp>I still think so. If you are a coffee lover and have not had \u003ca href=\"http://cloverequipment.com/Home/Default2.aspx\">Clover coffee\u003c/a>, I suggest you do so. Now.\u003c/p>\n\u003cp>I was feeling so self-satisfied. I'd had a long, pleasant walk, I was in a sleek, beautiful space with a good book clutched under my arm, and I was being very well caffeinated by a cup of coffee so strong and well balanced, that I felt no need to add sugar or cream, which is atypical of my style. I normally drink kindercafe in the morning. I had everything I needed for a good half hour's rest-and-refuel.\u003c/p>\n\u003cp>And then the barista told me that \u003ca href=\"http://ww2.kqed.org/bayareabites/2008/03/25/starbucks-acquires-the-clover-good-news-or-bad-news-for-the-independents/\">Starbucks had recently bought the company that makes the Clover machine\u003c/a>. I felt as though the Publisher's Clearing House van had just pulled up to my house and, as Ed McMahon was about to hand me my bouquet of balloons and over-sized check, my doctor telephones me to tell me I have only two weeks to live. A certain bitterness crept into my otherwise perfect cup of coffee. I think it was my tears. Or perhaps some of the bile that rose from my esophagus as I tried to digest the news.\u003c/p>\n\u003cp>Perhaps Starbucks saved enough money from the tips they stole from their baristas to buy Clover's soul.\u003c/p>\n\u003cp>I suppose a small consolation is that Coffee Bar was able to purchase its Clover before Starbucks wrapped its caffeinated tentacles around it. And that it's very much worth experiencing.\u003c/p>\n\u003cp>I also love the fact that the folks at Coffee Bar are pleasant, helpful, and relatively no-nonsense about their coffee. Their coffee menu is simple:\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/drink-list.jpg\">\u003c/p>\n\u003cp>Sorry, \u003ca href=\"http://www.yelp.com/biz/coffee-bar-san-francisco\">Yelp\u003c/a> woman, no cinnamon. Bring your own if it's that much of an issue for you.\u003c/p>\n\u003cp>Remind me later to tell you about my mixed feelings about Yelp.\u003c/p>\n\u003cp>Go to Coffee Bar for a nice, big cup of this:\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2008/04/brief-enjoyment.jpg\" alt=\"cup of coffee with the ONION\">\u003c/p>\n\u003cp>Nuff said.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.coffeebar-usa.com/\">Coffee Bar\u003c/a>\u003cbr>\nOpen Daily from 7 am\u003cbr>\n1890 Bryant Street\u003cbr>\n(Mariposa and Florida)\u003cbr>\nSan Francisco, CA\u003cbr>\n94110\u003cbr>\n415-551-8100\u003cbr>\n\u003ciframe width=\"300\" height=\"300\" frameborder=\"0\" scrolling=\"no\" marginheight=\"0\" marginwidth=\"0\" src=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=coffee+bar+san+francisco&ie=UTF8&cid=37763135,-122410303,11397366602830088144&s=AARTsJr7JhFz-WFMvNFPePgMyDmTmMKIdQ&ll=37.767594,-122.408895&spn=0.010177,0.012875&z=15&iwloc=A&output=embed\">\u003c/iframe>\u003cbr>\u003ca href=\"http://maps.google.com/maps?f=q&hl=en&geocode=&q=coffee+bar+san+francisco&ie=UTF8&cid=37763135,-122410303,11397366602830088144&ll=37.767594,-122.408895&spn=0.010177,0.012875&z=15&iwloc=A&source=embed\">View Larger Map\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Starbucks acquires The Clover: Good news or bad news for the independents?",
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"content": "\u003cp>\u003cimg src=\"http://bp1.blogger.com/_3CJ3D3a-cUA/R-ksHhNcn0I/AAAAAAAAACM/cuWsePY6-M4/s320/coffee.jpg\" alt=\"Cup of coffee\" id=\"BLOGGER_PHOTO_ID_5181721353951944514\" border=\"0\">\u003c/p>\n\u003cp>In coffee circles, a lot of noise has been made recently about the \u003cstrong>\u003ca href=\"http://cloverequipment.com/home/\">Clover Brewing System\u003c/a>\u003c/strong> -- a coffee machine which reportedly comes close to brewing the perfect cup of coffee. The machine costs $11,000 and achieves cup-by-cup perfection via computer chips, Internet connection, and programming capabilities for every part of the brew process including temperature, water amount, and brewing time.\u003c/p>\n\u003cp>In an \u003cstrong>\u003ca href=\"http://www.slate.com/id/2185655/\">article for Slate\u003c/a>\u003c/strong>, Paul Adams tests out the Clover, and considers its effect on the coffee industry:\u003c/p>\n\u003cp>\"The immediate consequence of the Clover and its precision isn't necessarily better coffee, but more attention to coffee. By creating this rigorous laboratorylike brewing environment, it encourages cafes to explore the nuances of different beans, where and how they're grown and dried and sorted and roasted.\"\u003c/p>\n\u003cp>\u003cimg src=\"http://bp0.blogger.com/_3CJ3D3a-cUA/R-k9GRNcn2I/AAAAAAAAACc/Q9jzTE83hS4/s320/CloverPic.png\" alt=\"The Clover\" id=\"BLOGGER_PHOTO_ID_5181740024174780258\" border=\"0\">\u003cbr>\n\u003cem>The Clover Coffee Maker\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Over the past two years, Clover has been much more of an anomaly than the norm. Approximately 200 of the individually-produced machines are scattered around the country, and they are found in small, independent coffee bars.\u003c/p>\n\u003cp>Until now.\u003c/p>\n\u003cp>Last week, \u003cstrong>\u003ca href=\"http://www.starbucks.com/\">Starbucks\u003c/a>\u003c/strong> held its annual shareholder meeting. As a reaction to poor earnings and share price drops, CEO Howard Schultz announced a \u003cstrong>\u003ca href=\"http://www.starbucks.com/aboutus/pressdesc.asp?id=850\">five-point plan\u003c/a>\u003c/strong> to help revive the company. Part of the plan involves the acquisition of the Coffee Equipment Company, the company that makes the Clover Brewing System. Starbucks will have exclusive rights to the Clover and is planning to introduce the machine to 30 percent of its stores in 2008.\u003c/p>\n\u003cp>\"I think it's very interesting,\" said James Freeman, owner of \u003cstrong>\u003ca href=\"http://bluebottlecoffee.net/\">Blue Bottle Coffee\u003c/a>\u003c/strong>. Freeman thinks that Starbucks is generally a good company that treats its workers well, and has a place in the coffee world. They've been \"good for the specialty coffee industry\" and are a good training ground for customers. Customers often start learning about coffee at Starbucks and then move on to smaller coffee houses to further explore the nuances of a great cup of coffee.\u003c/p>\n\u003cp>Freeman doesn't use a Clover at any of his coffee locations -- he's more a fan of a drip bar: a simple filter system in which the perfect temperature water is poured over coffee grounds into a waiting cup. \"Clover is about dialing in the parameters. A drip bar is more about craft.\"\u003c/p>\n\u003cp>That said, Freeman believes that the Starbucks acquisition of Clover may be a good thing. Using the Clover, Starbucks is going to \"educate millions of people and those people may end up going elsewhere.\"\u003c/p>\n\u003cp>And what about the fact that this acquisition will be excluding non-Starbucks shops from owning a Clover? Something new will come along, believes Freeman. And a lot of little cafes may start looking at the drip bar as an alternative.\u003c/p>\n\u003cp>So is the Starbucks acquisition of the Clover Brewing System a good thing for small independent coffee bars? Time will tell, but for the moment I'm going to assume that a rising tide of quality will float all boats.\u003c/p>\n\u003cp>Locally, you can try coffee brewed from a Clover at \u003cstrong>\u003ca href=\"http://ritualroasters.com/\">Ritual Coffee Roasters\u003c/a>\u003c/strong> and at \u003ca href=\"http://www.coffeebar-usa.com/\">Coffee Bar\u003c/a>.\u003c/p>\n\u003cp>To read more in the press:\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.nytimes.com/2008/01/23/dining/23coff.html\">NYT: At Last, a $20,000 Cup of Coffee\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>\u003ca href=\"http://seattlepi.nwsource.com/business/355608_sbuxmeeting20.html\">Seattle PI: Starbucks will 'fight to the death,' Schultz says\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>\u003ca href=\"http://www.slate.com/id/2185655\">Slate: Could a coffee maker be worth $11,000?\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>\u003ca href=\"http://www.chow.com/stories/10853\">Chow: You can't afford this coffee maker\u003c/a>\u003c/strong>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://bp1.blogger.com/_3CJ3D3a-cUA/R-ksHhNcn0I/AAAAAAAAACM/cuWsePY6-M4/s320/coffee.jpg\" alt=\"Cup of coffee\" id=\"BLOGGER_PHOTO_ID_5181721353951944514\" border=\"0\">\u003c/p>\n\u003cp>In coffee circles, a lot of noise has been made recently about the \u003cstrong>\u003ca href=\"http://cloverequipment.com/home/\">Clover Brewing System\u003c/a>\u003c/strong> -- a coffee machine which reportedly comes close to brewing the perfect cup of coffee. The machine costs $11,000 and achieves cup-by-cup perfection via computer chips, Internet connection, and programming capabilities for every part of the brew process including temperature, water amount, and brewing time.\u003c/p>\n\u003cp>In an \u003cstrong>\u003ca href=\"http://www.slate.com/id/2185655/\">article for Slate\u003c/a>\u003c/strong>, Paul Adams tests out the Clover, and considers its effect on the coffee industry:\u003c/p>\n\u003cp>\"The immediate consequence of the Clover and its precision isn't necessarily better coffee, but more attention to coffee. By creating this rigorous laboratorylike brewing environment, it encourages cafes to explore the nuances of different beans, where and how they're grown and dried and sorted and roasted.\"\u003c/p>\n\u003cp>\u003cimg src=\"http://bp0.blogger.com/_3CJ3D3a-cUA/R-k9GRNcn2I/AAAAAAAAACc/Q9jzTE83hS4/s320/CloverPic.png\" alt=\"The Clover\" id=\"BLOGGER_PHOTO_ID_5181740024174780258\" border=\"0\">\u003cbr>\n\u003cem>The Clover Coffee Maker\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Over the past two years, Clover has been much more of an anomaly than the norm. Approximately 200 of the individually-produced machines are scattered around the country, and they are found in small, independent coffee bars.\u003c/p>\n\u003cp>Until now.\u003c/p>\n\u003cp>Last week, \u003cstrong>\u003ca href=\"http://www.starbucks.com/\">Starbucks\u003c/a>\u003c/strong> held its annual shareholder meeting. As a reaction to poor earnings and share price drops, CEO Howard Schultz announced a \u003cstrong>\u003ca href=\"http://www.starbucks.com/aboutus/pressdesc.asp?id=850\">five-point plan\u003c/a>\u003c/strong> to help revive the company. Part of the plan involves the acquisition of the Coffee Equipment Company, the company that makes the Clover Brewing System. Starbucks will have exclusive rights to the Clover and is planning to introduce the machine to 30 percent of its stores in 2008.\u003c/p>\n\u003cp>\"I think it's very interesting,\" said James Freeman, owner of \u003cstrong>\u003ca href=\"http://bluebottlecoffee.net/\">Blue Bottle Coffee\u003c/a>\u003c/strong>. Freeman thinks that Starbucks is generally a good company that treats its workers well, and has a place in the coffee world. They've been \"good for the specialty coffee industry\" and are a good training ground for customers. Customers often start learning about coffee at Starbucks and then move on to smaller coffee houses to further explore the nuances of a great cup of coffee.\u003c/p>\n\u003cp>Freeman doesn't use a Clover at any of his coffee locations -- he's more a fan of a drip bar: a simple filter system in which the perfect temperature water is poured over coffee grounds into a waiting cup. \"Clover is about dialing in the parameters. A drip bar is more about craft.\"\u003c/p>\n\u003cp>That said, Freeman believes that the Starbucks acquisition of Clover may be a good thing. Using the Clover, Starbucks is going to \"educate millions of people and those people may end up going elsewhere.\"\u003c/p>\n\u003cp>And what about the fact that this acquisition will be excluding non-Starbucks shops from owning a Clover? Something new will come along, believes Freeman. And a lot of little cafes may start looking at the drip bar as an alternative.\u003c/p>\n\u003cp>So is the Starbucks acquisition of the Clover Brewing System a good thing for small independent coffee bars? Time will tell, but for the moment I'm going to assume that a rising tide of quality will float all boats.\u003c/p>\n\u003cp>Locally, you can try coffee brewed from a Clover at \u003cstrong>\u003ca href=\"http://ritualroasters.com/\">Ritual Coffee Roasters\u003c/a>\u003c/strong> and at \u003ca href=\"http://www.coffeebar-usa.com/\">Coffee Bar\u003c/a>.\u003c/p>\n\u003cp>To read more in the press:\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.nytimes.com/2008/01/23/dining/23coff.html\">NYT: At Last, a $20,000 Cup of Coffee\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>\u003ca href=\"http://seattlepi.nwsource.com/business/355608_sbuxmeeting20.html\">Seattle PI: Starbucks will 'fight to the death,' Schultz says\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>\u003ca href=\"http://www.slate.com/id/2185655\">Slate: Could a coffee maker be worth $11,000?\u003c/a>\u003c/strong>\u003cbr>\n\u003cstrong>\u003ca href=\"http://www.chow.com/stories/10853\">Chow: You can't afford this coffee maker\u003c/a>\u003c/strong>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"content": "\u003cp>\u003cimg src=\"http://www.kqed.org/weblog/food/lovejoys.jpg\">\u003c/p>\n\u003cp>I've been a tea drinker for a long time. I drank it from a little china tea set as I listened to my \u003ca href=\"http://www.grubreport.com/blueplatespecial/jam.html\">\"\u003cstrong>A Bargain for Frances\" record\u003c/strong>\u003c/a>. I drank it when I lived in England. I drink it now. However, I didn't start \"having tea\" until my mother took me to England in 1992. \"Having tea\" opened a whole new world beyond the flower-painted pot. There were scones, muffins, crumpets, tiny savory sandwiches, clotted cream, and preserves to behold, and I was instantly besotted. \u003c/p>\n\u003cp>Back in Minneapolis, my mother and I frequented a little tea shop called Brontë's that had fabulous tea sandwiches in a delicious array of varieties. Then they closed. And I was sad. When I lived in Boston, my mother and I went to High Tea a few times at the Ritz-Carlton and the Four Seasons, but as gorgeously opulent as those teas were, there was something cold and stiff about the atmosphere. It just wasn't right. \u003c/p>\n\u003cp>After we arrived in San Francisco, I started hearing about Lovejoy's in Noe Valley and on my family's very first visit here, we made the \u003ca href=\"http://www.grubreport.com/blueplatespecial/lovejoys.html\">\u003cstrong>pilgrimage\u003c/strong>\u003c/a>. My quest had ended -- I had finally found the quintessential tea shop outside of England.\u003c/p>\n\u003cp>A few weeks ago, my Kiwi friend was looking for a place to brunch her visiting mother, so I suggested Lovejoy's. It was just an excuse for me to go back but it was also an enormous success. The tea shop/antique store is a beautifully cozy spot to take visiting friends and family, hold a shower, or celebrate anything. Then again, forget the special occasions, go to Lovejoy's whenever you get the yen to nosh on their sumptuous sandwiches and decadent scones slathered with clouds of clotted cream. In addition to the usual tea fare of sandwiches, scones, crumpets, and exquisite petit fours, Lovejoy's also boasts heartier fare like Cornish pasties, sausage rolls, and quiches. For my part, I'm all about the pear and stilton or chutney and English cheddar sandwiches. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>I feel the need to give huge props to the staff there. On both visits I've been accompanied by parents (some crazier than others, like mine) with their requests for photos and menu clarification, but everyone who waited on us was patient, cheery, and sweet.\u003c/p>\n\u003cp>\u003ci>\u003cb>\u003ca href=\"http://www.lovejoystearoom.com/index.html\">Lovejoy's Tea Room\u003c/a>\u003c/b>\u003cbr>\n1351 Church Street\u003cbr>\nSan Francisco, CA 94114\u003c/i>\u003c/p>\n\u003cp>415.648.5895\u003cbr>\nOpen Wednesdays-Sundays 11-6\u003cbr>\nFridays 11-7\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Reservations are recommended.\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>I feel the need to give huge props to the staff there. On both visits I've been accompanied by parents (some crazier than others, like mine) with their requests for photos and menu clarification, but everyone who waited on us was patient, cheery, and sweet.\u003c/p>\n\u003cp>\u003ci>\u003cb>\u003ca href=\"http://www.lovejoystearoom.com/index.html\">Lovejoy's Tea Room\u003c/a>\u003c/b>\u003cbr>\n1351 Church Street\u003cbr>\nSan Francisco, CA 94114\u003c/i>\u003c/p>\n\u003cp>415.648.5895\u003cbr>\nOpen Wednesdays-Sundays 11-6\u003cbr>\nFridays 11-7\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Reservations are recommended.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
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"marketplace": {
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"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
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"masters-of-scale": {
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"mindshift": {
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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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"order": 12
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
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"morning-edition": {
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"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
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"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
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},
"pbs-newshour": {
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},
"perspectives": {
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"order": 14
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"info": "The economy explained. Imagine you could call up a friend and say, Meet me at the bar and tell me what's going on with the economy. Now imagine that's actually a fun evening.",
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"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/planetmoney.jpg",
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"link": "/radio/program/planet-money",
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"politicalbreakdown": {
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"title": "Political Breakdown",
"tagline": "Politics from a personal perspective",
"info": "Political Breakdown is a new series that explores the political intersection of California and the nation. Each week hosts Scott Shafer and Marisa Lagos are joined with a new special guest to unpack politics -- with personality — and offer an insider’s glimpse at how politics happens.",
"airtime": "THU 6:30pm-7pm",
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"order": 5
},
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"possible": {
"id": "possible",
"title": "Possible",
"info": "Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.",
"airtime": "SUN 2pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.possible.fm/",
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"source": "Possible"
},
"link": "/radio/program/possible",
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"spotify": "https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"
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},
"pri-the-world": {
"id": "pri-the-world",
"title": "PRI's The World: Latest Edition",
"info": "Each weekday, host Marco Werman and his team of producers bring you the world's most interesting stories in an hour of radio that reminds us just how small our planet really is.",
"airtime": "MON-FRI 2pm-3pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-World-Podcast-Tile-360x360-1.jpg",
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},
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},
"radiolab": {
"id": "radiolab",
"title": "Radiolab",
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