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"content": "\u003cp>Lawmakers in the United Kingdom are debating a new tax on disposable cups in an effort to cut down on waste.\u003c/p>\n\u003cp>While the so-called \"latte levy\" is controversial, the goal is to replicate the success of Britain's \u003ca href=\"https://www.nytimes.com/2018/01/05/world/europe/uk-coffee-cup-tax.html?_r=0\">tax on plastic bags\u003c/a>; their use has declined by 80 percent since the tax was introduced in 2015. Proponents of the tax say it would encourage people to carry around their own reusable cups rather than use disposable ones, which in their current form are difficult to recycle.\u003c/p>\n\u003cp>Simon Ellin, chief executive of \u003ca href=\"http://www.therecyclingassociation.com/\">The Recycling Association\u003c/a>, tells \u003cem>Here & Now's\u003c/em> Jeremy Hobson that the law is designed to \u003ca href=\"http://www.wbur.org/hereandnow/2018/01/17/uk-latte-levy-disposable-cups\">shift consumer behavior\u003c/a> towards the cheaper, more environmentally friendly option, though he admits the proposal does have its limitations.\u003c/p>\n\u003cp>\"Human nature says if it's going to cost you more, then you would take the cheaper option and that would be for you to bring your own mug,\" he says. \"I'm probably as guilty as anybody when I'm catching a train or on the road, I probably would always have a [disposable] coffee cup with me.\" But the point of the tax, he says, is \"changing the way that the general public [perceives] waste and recycling.\"\u003c/p>\n\u003cp>The British Parliament \u003ca href=\"https://publications.parliament.uk/pa/cm201719/cmselect/cmenvaud/657/657.pdf\">issued a report\u003c/a> earlier this month proposing a 34-cent (25-pence) tax, which would amount to about 10 percent on every cup sold. By comparison, the British tax on plastic bags is 7 cents (5 pence) per bag.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>According to the report, 2.5 billion disposable cups are tossed out each year in Britain alone, and that number is expected to rise given the growth of coffee shops in the U.K. in recent years. (There are more than four times as many coffee shops today as there were in 2000.)\u003c/p>\n\u003cp>Disposable cups have a plastic lining that makes them waterproof, which means they cannot be processed by most recycling facilities, the report notes. As a result, most of them end up in landfills or are incinerated.\u003c/p>\n\u003cp>The report also points out that many people mistakenly think coffee cups \u003cem>are\u003c/em> recycled when they are disposed of in recycling bins. As \u003cem>The New York Times\u003c/em> \u003ca href=\"https://www.nytimes.com/2018/01/05/world/europe/uk-coffee-cup-tax.html?_r=0\">notes\u003c/a>:\u003c/p>\n\u003cblockquote>\u003cp>\"A 2011 consumer survey cited by the lawmakers found that eight in 10 consumers were laboring under the misconception that disposable cups were being recycled, and that most consumers tried to discard their cups in recycling bins. The report found that fewer than one cup in 400, or 0.25 percent, gets recycled.\"\u003c/p>\u003c/blockquote>\n\u003cp>Right now, Britain is home to just two facilities capable of recycling disposable cups by stripping the plastic from the paper, Ellin says. He says many to-go cups contain drink residue that \u003ca href=\"https://www.huffingtonpost.com/entry/how-to-recycle-basics_us_578d7e8ce4b0c53d5cfab03d\">makes them difficult\u003c/a> to recycle.\u003c/p>\n\u003cp>\"Just because you design a recyclable coffee cup doesn't necessarily mean that it will be recycled,\" he says.\u003c/p>\n\u003cp>And if drink residue in a disposable cup spills over onto other containers in a recycling bin, it can make them harder to recycle, too, Ellin says.\u003c/p>\n\u003cp>Earlier this month, Starbucks said it would experiment with a \u003ca href=\"https://news.starbucks.com/emea/starbucks-reusable-cup\">5-pence paper cup charge\u003c/a> in 25 London stores starting in February. The company already offers a discount for customers who use reusable cups, as do other coffee chains.\u003c/p>\n\u003cp>And McDonald's \u003ca href=\"http://www.wbur.org/hereandnow/2018/01/17/mcdonalds-packaging-recycled-materials\">recently announced\u003c/a> it will produce all of its packaging from recycled or sustainable materials by 2025.\u003c/p>\n\u003cp>\"One of the things we're looking at is cups,\" says Francesca DeBiase, the fast-food giant's chief sustainability officer. \"There's been a lot of work in the industry related to cups and finding a cup for cold drinks that lasts as long as our customers may want to keep their cup in their car throughout the day. That's been a challenge for us.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n",
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"excerpt": "The British Parliament is considering a 34-cent tax on to-go cups to encourage diners to bring their own reusable containers. The goal is to replicate the success of Britain's tax on plastic bags.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Lawmakers in the United Kingdom are debating a new tax on disposable cups in an effort to cut down on waste.\u003c/p>\n\u003cp>While the so-called \"latte levy\" is controversial, the goal is to replicate the success of Britain's \u003ca href=\"https://www.nytimes.com/2018/01/05/world/europe/uk-coffee-cup-tax.html?_r=0\">tax on plastic bags\u003c/a>; their use has declined by 80 percent since the tax was introduced in 2015. Proponents of the tax say it would encourage people to carry around their own reusable cups rather than use disposable ones, which in their current form are difficult to recycle.\u003c/p>\n\u003cp>Simon Ellin, chief executive of \u003ca href=\"http://www.therecyclingassociation.com/\">The Recycling Association\u003c/a>, tells \u003cem>Here & Now's\u003c/em> Jeremy Hobson that the law is designed to \u003ca href=\"http://www.wbur.org/hereandnow/2018/01/17/uk-latte-levy-disposable-cups\">shift consumer behavior\u003c/a> towards the cheaper, more environmentally friendly option, though he admits the proposal does have its limitations.\u003c/p>\n\u003cp>\"Human nature says if it's going to cost you more, then you would take the cheaper option and that would be for you to bring your own mug,\" he says. \"I'm probably as guilty as anybody when I'm catching a train or on the road, I probably would always have a [disposable] coffee cup with me.\" But the point of the tax, he says, is \"changing the way that the general public [perceives] waste and recycling.\"\u003c/p>\n\u003cp>The British Parliament \u003ca href=\"https://publications.parliament.uk/pa/cm201719/cmselect/cmenvaud/657/657.pdf\">issued a report\u003c/a> earlier this month proposing a 34-cent (25-pence) tax, which would amount to about 10 percent on every cup sold. By comparison, the British tax on plastic bags is 7 cents (5 pence) per bag.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>According to the report, 2.5 billion disposable cups are tossed out each year in Britain alone, and that number is expected to rise given the growth of coffee shops in the U.K. in recent years. (There are more than four times as many coffee shops today as there were in 2000.)\u003c/p>\n\u003cp>Disposable cups have a plastic lining that makes them waterproof, which means they cannot be processed by most recycling facilities, the report notes. As a result, most of them end up in landfills or are incinerated.\u003c/p>\n\u003cp>The report also points out that many people mistakenly think coffee cups \u003cem>are\u003c/em> recycled when they are disposed of in recycling bins. As \u003cem>The New York Times\u003c/em> \u003ca href=\"https://www.nytimes.com/2018/01/05/world/europe/uk-coffee-cup-tax.html?_r=0\">notes\u003c/a>:\u003c/p>\n\u003cblockquote>\u003cp>\"A 2011 consumer survey cited by the lawmakers found that eight in 10 consumers were laboring under the misconception that disposable cups were being recycled, and that most consumers tried to discard their cups in recycling bins. The report found that fewer than one cup in 400, or 0.25 percent, gets recycled.\"\u003c/p>\u003c/blockquote>\n\u003cp>Right now, Britain is home to just two facilities capable of recycling disposable cups by stripping the plastic from the paper, Ellin says. He says many to-go cups contain drink residue that \u003ca href=\"https://www.huffingtonpost.com/entry/how-to-recycle-basics_us_578d7e8ce4b0c53d5cfab03d\">makes them difficult\u003c/a> to recycle.\u003c/p>\n\u003cp>\"Just because you design a recyclable coffee cup doesn't necessarily mean that it will be recycled,\" he says.\u003c/p>\n\u003cp>And if drink residue in a disposable cup spills over onto other containers in a recycling bin, it can make them harder to recycle, too, Ellin says.\u003c/p>\n\u003cp>Earlier this month, Starbucks said it would experiment with a \u003ca href=\"https://news.starbucks.com/emea/starbucks-reusable-cup\">5-pence paper cup charge\u003c/a> in 25 London stores starting in February. The company already offers a discount for customers who use reusable cups, as do other coffee chains.\u003c/p>\n\u003cp>And McDonald's \u003ca href=\"http://www.wbur.org/hereandnow/2018/01/17/mcdonalds-packaging-recycled-materials\">recently announced\u003c/a> it will produce all of its packaging from recycled or sustainable materials by 2025.\u003c/p>\n\u003cp>\"One of the things we're looking at is cups,\" says Francesca DeBiase, the fast-food giant's chief sustainability officer. \"There's been a lot of work in the industry related to cups and finding a cup for cold drinks that lasts as long as our customers may want to keep their cup in their car throughout the day. That's been a challenge for us.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2018 \u003ca href=\"http://www.npr.org/\" target=\"_blank\" rel=\"noopener\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Local Coffee Shops Offer Seasonal Drinks, Without the Fake Stuff",
"title": "Local Coffee Shops Offer Seasonal Drinks, Without the Fake Stuff",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>The pumpkin spice latte (PSL to its fans) has a reputation as an unserious drink. It’s not coffee, goes the sneering assessment, but a cup of sugary milk, ideal for those who love seasons but hate the taste of coffee. They’re the province of chains like Starbucks, Peet’s and Dunkin’ Donuts, not the Bay Area’s many third wave coffee shops, places that emphasize high quality coffee that’s usually a light roast, valued for its subtle tasting notes and best enjoyed without milk or sugar.\u003c/p>\n\u003cp>But some Bay Area coffee shops, like Andytown Coffee Roasters, Artís Coffee and Spruce Cafe, don’t think there has to be a division between those who appreciate high-end coffee and those who appreciate a sweet seasonal drink. These cafes offer the same drinks that Starbucks popularized, but with fresher ingredients and a lot less sugar.\u003c/p>\n\u003cp>“While we are normally coffee purists, we make some exceptions for the holidays. (We are not grinches, after all!)” \u003ca href=\"http://www.andytownsf.com/\">Andytown Coffee Roasters\u003c/a> cofounder Lauren Crabbe wrote in an email. The San Francisco roastery offered their version of a pumpkin spice latte at a one-off event in October, using spices from nearby \u003ca href=\"https://oaktownspiceshop.com/\">Oaktown Spice Shop\u003c/a>. They’re also making peppermint mochas for their upcoming \u003ca href=\"https://www.facebook.com/events/818002818373855/\">“Winter Wonderland-ytown” event\u003c/a>, where their goal is to produce something that’s “more flavor-driven than sweet,” Crabbe wrote.\u003c/p>\n\u003cp>At \u003ca href=\"https://shop.artiscoffee.com/\">Artís Coffee\u003c/a> in Berkeley, they offer a pumpkin spice latte and peppermint mocha every holiday season. “We’re not going to be the chef with his nose in the air that scoffs at a customer if they put some salt on their food,” said Walter Margerison, the company’s director of production. “Our customer appreciation is full spectrum. Not everyone can drink black coffee, whether it's because they haven't learned to appreciate it or they just genuinely don’t like it. It’s not our place to judge, and the same goes for these flavored beverages.”\u003c/p>\n\u003cfigure id=\"attachment_122879\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-122879 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/DSC_2336.jpg\" alt=\"Artís Coffee makes their own pumpkin syrup, featuring pumpkin puree and spices like cloves, ginger and nutmeg.\" width=\"1920\" height=\"1279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/DSC_2336.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/DSC_2336-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/DSC_2336-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/DSC_2336-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/DSC_2336-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/DSC_2336-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/DSC_2336-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/DSC_2336-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/DSC_2336-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/DSC_2336-520x346.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Artís Coffee makes their own pumpkin syrup, featuring pumpkin puree and spices like cloves, ginger and nutmeg. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When Artís first opened, they didn’t plan on offering seasonal drinks. They wanted to emphasize their coffee, which they source themselves from a variety of sustainable, ethically-run farms and roast in front of customers at their cafe to ensure they’re getting the freshest product. But when they hired Margerison, he urged them to reconsider. He pointed to the cultish devotion around Starbucks’ pumpkin spice latte: the countdown to the day it arrives in store and the resulting flurry of social media excitement when fans finally get their hands on the drink (according to Starbucks, fans send out an \u003ca href=\"https://news.starbucks.com/news/starbucks-first-pumpkin-spice-latte\">average of 3,000 tweets\u003c/a> per day about the drink during fall.) Why couldn’t Artis offer the drink and other seasonal drinks, but create their own, better take on them, using fresh ingredients?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The Artís team took a diligent approach to the drink’s creation. They used a mortar and pestle to crush up spices and experimented until the found the flavor profile they wanted. They put the final product, with a mix of warming spices, a small amount of sugar and pumpkin puree, on the menu and waited to see how customers would react.\u003c/p>\n\u003cp>“It was our top selling drink for pretty much the entire run,” Margerison said. “Each year when it comes out, people are fanatical about it.”\u003c/p>\n\u003cfigure id=\"attachment_122883\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122883\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/DSC_2349.jpg\" alt=\"To make the latte, barista Alexis Williams steams milk with a housemade pumpkin syrup.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/DSC_2349.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/DSC_2349-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/DSC_2349-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/DSC_2349-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/DSC_2349-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/DSC_2349-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/DSC_2349-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/DSC_2349-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/DSC_2349-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/DSC_2349-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the latte, barista Alexis Williams steams milk with a housemade pumpkin syrup. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now, the drink remains one of their their best sellers during the fall season that it’s available. (Their top selling drink? Another flavored coffee concoction, their vanilla latte made from a syrup the staff makes with vanilla beans.) During winter, they replace it with a peppermint mocha made with Ecuadorian chocolate and a mint simple syrup--“straight peppermint oil is like trying to drink fire,” Margerison said--they make themselves, which is equally as popular.\u003c/p>\n\u003cfigure id=\"attachment_122887\" class=\"wp-caption alignleft\" style=\"max-width: 320px\">\u003cimg class=\"size-full wp-image-122887\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/unnamed.jpg\" alt=\"The pumpkin spice latte at Spruce Cafe.\" width=\"320\" height=\"400\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/unnamed.jpg 320w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/unnamed-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/unnamed-240x300.jpg 240w\" sizes=\"(max-width: 320px) 100vw, 320px\">\u003cfigcaption class=\"wp-caption-text\">The pumpkin spice latte at Spruce Cafe. \u003ccite>(Spruce Cafe )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s a similar situation at \u003ca href=\"http://www.sprucecafe.com/\">Spruce Cafe\u003c/a> in South San Francisco. When the cafe opened in the fall of 2016, they soon found that their customers expected them to offer seasonal drinks. The cafe makes their pastries in house, so manager Cynthia Dai realized that the spices and flavorings they used in their pastries could easily be added to their drinks. They started creating a pumpkin spice latte, but it required some tinkering. At Starbucks, they use large amounts of of sugar and spice in their specialty drinks to be tasted over their dark roasted coffee’s strong flavor. But since Spruce uses a light roast espresso blend from San Francisco’s Ritual Coffee, they had to work to make the drink balanced, and not overwhelm the coffee. They settled on a simple syrup mixed with pumpkin puree and a pumpkin pie spice blend to be used in the drink and also created an eggnog latte and a peppermint mocha featuring crushed up peppermint candies in the drink. (The peppermint mocha is the store’s top seller.)\u003c/p>\n\u003cp>It makes sense for the shop to offer those kinds of drinks, said Dai. “If you don’t, the menu is really limited,” she pointed out. Plus, people crave different coffee drinks at different times. “I’m a serious coffee drinker when I go into coffee shops, I usually go for a macchiato or espresso or pour overs,” she said. “But sometimes I just want something really sweet. It all depends on the drinker...what their lifestyle is. We’re trying to accustom to their lifestyle more [so] than making the customer get used to our offerings.”\u003c/p>\n\u003cp>Margerison, a Massachusetts native who grew up drinking Dunkin’ Donuts’ sweetened, milky coffee, agrees. “When I moved to the Bay Area, it was interesting for me to see how much just snobbery there was,” he said of the local coffee scene. “People are on one side or the other. They’re either for [specialty drinks], or they’re these purists that can’t see any other way. They believe that coffee should be coffee and only coffee. We're kind of these weirdos in the middle.”\u003c/p>\n\u003cfigure id=\"attachment_122874\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122874\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/DSC_2358.png\" alt=\"Artís Coffee's homeade pumpkin syrup makes a subtler, less sweet latte.\" width=\"1920\" height=\"1328\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/DSC_2358.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/DSC_2358-160x111.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/DSC_2358-800x553.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/DSC_2358-768x531.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/DSC_2358-1020x706.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/DSC_2358-1180x816.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/DSC_2358-960x664.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/DSC_2358-240x166.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/DSC_2358-375x259.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/DSC_2358-520x360.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Artís Coffee's homeade pumpkin syrup makes a subtler, less sweet latte. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>And their customers appreciate that. One day, a regular came into Artís with a friend and noticed their sign announcing the pumpkin spice latte. He ordered one, then walked over to Margerison and told him how happy he was that the shop offered the drink. “He goes, ‘We like coffee but we're not coffee people. These other shops in the Bay Area, you’d never find something like [this],’” Margerison recalled. “He was giddy that he could order something like that because he loves it but he was almost embarrassed, because there’s a stigma in the Bay Area about drinking coffee like that. That really stuck with me because I like being able to make any customer that walks through our doors something they’re going to enjoy. I don’t ever want someone to feel like they’ve ordered something they shouldn’t or we’re judging them by their order.”\u003c/p>\n\n",
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"excerpt": "These shops won’t mock you for your pumpkin spice latte love--they’ll just make you a better one!",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The pumpkin spice latte (PSL to its fans) has a reputation as an unserious drink. It’s not coffee, goes the sneering assessment, but a cup of sugary milk, ideal for those who love seasons but hate the taste of coffee. They’re the province of chains like Starbucks, Peet’s and Dunkin’ Donuts, not the Bay Area’s many third wave coffee shops, places that emphasize high quality coffee that’s usually a light roast, valued for its subtle tasting notes and best enjoyed without milk or sugar.\u003c/p>\n\u003cp>But some Bay Area coffee shops, like Andytown Coffee Roasters, Artís Coffee and Spruce Cafe, don’t think there has to be a division between those who appreciate high-end coffee and those who appreciate a sweet seasonal drink. These cafes offer the same drinks that Starbucks popularized, but with fresher ingredients and a lot less sugar.\u003c/p>\n\u003cp>“While we are normally coffee purists, we make some exceptions for the holidays. (We are not grinches, after all!)” \u003ca href=\"http://www.andytownsf.com/\">Andytown Coffee Roasters\u003c/a> cofounder Lauren Crabbe wrote in an email. The San Francisco roastery offered their version of a pumpkin spice latte at a one-off event in October, using spices from nearby \u003ca href=\"https://oaktownspiceshop.com/\">Oaktown Spice Shop\u003c/a>. They’re also making peppermint mochas for their upcoming \u003ca href=\"https://www.facebook.com/events/818002818373855/\">“Winter Wonderland-ytown” event\u003c/a>, where their goal is to produce something that’s “more flavor-driven than sweet,” Crabbe wrote.\u003c/p>\n\u003cp>At \u003ca href=\"https://shop.artiscoffee.com/\">Artís Coffee\u003c/a> in Berkeley, they offer a pumpkin spice latte and peppermint mocha every holiday season. “We’re not going to be the chef with his nose in the air that scoffs at a customer if they put some salt on their food,” said Walter Margerison, the company’s director of production. “Our customer appreciation is full spectrum. Not everyone can drink black coffee, whether it's because they haven't learned to appreciate it or they just genuinely don’t like it. It’s not our place to judge, and the same goes for these flavored beverages.”\u003c/p>\n\u003cfigure id=\"attachment_122879\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"wp-image-122879 size-full\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/DSC_2336.jpg\" alt=\"Artís Coffee makes their own pumpkin syrup, featuring pumpkin puree and spices like cloves, ginger and nutmeg.\" width=\"1920\" height=\"1279\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/DSC_2336.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/DSC_2336-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/DSC_2336-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/DSC_2336-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/DSC_2336-1020x679.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/DSC_2336-1180x786.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/DSC_2336-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/DSC_2336-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/DSC_2336-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/DSC_2336-520x346.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Artís Coffee makes their own pumpkin syrup, featuring pumpkin puree and spices like cloves, ginger and nutmeg. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>When Artís first opened, they didn’t plan on offering seasonal drinks. They wanted to emphasize their coffee, which they source themselves from a variety of sustainable, ethically-run farms and roast in front of customers at their cafe to ensure they’re getting the freshest product. But when they hired Margerison, he urged them to reconsider. He pointed to the cultish devotion around Starbucks’ pumpkin spice latte: the countdown to the day it arrives in store and the resulting flurry of social media excitement when fans finally get their hands on the drink (according to Starbucks, fans send out an \u003ca href=\"https://news.starbucks.com/news/starbucks-first-pumpkin-spice-latte\">average of 3,000 tweets\u003c/a> per day about the drink during fall.) Why couldn’t Artis offer the drink and other seasonal drinks, but create their own, better take on them, using fresh ingredients?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The Artís team took a diligent approach to the drink’s creation. They used a mortar and pestle to crush up spices and experimented until the found the flavor profile they wanted. They put the final product, with a mix of warming spices, a small amount of sugar and pumpkin puree, on the menu and waited to see how customers would react.\u003c/p>\n\u003cp>“It was our top selling drink for pretty much the entire run,” Margerison said. “Each year when it comes out, people are fanatical about it.”\u003c/p>\n\u003cfigure id=\"attachment_122883\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122883\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/DSC_2349.jpg\" alt=\"To make the latte, barista Alexis Williams steams milk with a housemade pumpkin syrup.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/DSC_2349.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/DSC_2349-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/DSC_2349-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/DSC_2349-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/DSC_2349-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/DSC_2349-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/DSC_2349-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/DSC_2349-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/DSC_2349-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/DSC_2349-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">To make the latte, barista Alexis Williams steams milk with a housemade pumpkin syrup. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Now, the drink remains one of their their best sellers during the fall season that it’s available. (Their top selling drink? Another flavored coffee concoction, their vanilla latte made from a syrup the staff makes with vanilla beans.) During winter, they replace it with a peppermint mocha made with Ecuadorian chocolate and a mint simple syrup--“straight peppermint oil is like trying to drink fire,” Margerison said--they make themselves, which is equally as popular.\u003c/p>\n\u003cfigure id=\"attachment_122887\" class=\"wp-caption alignleft\" style=\"max-width: 320px\">\u003cimg class=\"size-full wp-image-122887\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/unnamed.jpg\" alt=\"The pumpkin spice latte at Spruce Cafe.\" width=\"320\" height=\"400\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/unnamed.jpg 320w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/unnamed-160x200.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/unnamed-240x300.jpg 240w\" sizes=\"(max-width: 320px) 100vw, 320px\">\u003cfigcaption class=\"wp-caption-text\">The pumpkin spice latte at Spruce Cafe. \u003ccite>(Spruce Cafe )\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>It’s a similar situation at \u003ca href=\"http://www.sprucecafe.com/\">Spruce Cafe\u003c/a> in South San Francisco. When the cafe opened in the fall of 2016, they soon found that their customers expected them to offer seasonal drinks. The cafe makes their pastries in house, so manager Cynthia Dai realized that the spices and flavorings they used in their pastries could easily be added to their drinks. They started creating a pumpkin spice latte, but it required some tinkering. At Starbucks, they use large amounts of of sugar and spice in their specialty drinks to be tasted over their dark roasted coffee’s strong flavor. But since Spruce uses a light roast espresso blend from San Francisco’s Ritual Coffee, they had to work to make the drink balanced, and not overwhelm the coffee. They settled on a simple syrup mixed with pumpkin puree and a pumpkin pie spice blend to be used in the drink and also created an eggnog latte and a peppermint mocha featuring crushed up peppermint candies in the drink. (The peppermint mocha is the store’s top seller.)\u003c/p>\n\u003cp>It makes sense for the shop to offer those kinds of drinks, said Dai. “If you don’t, the menu is really limited,” she pointed out. Plus, people crave different coffee drinks at different times. “I’m a serious coffee drinker when I go into coffee shops, I usually go for a macchiato or espresso or pour overs,” she said. “But sometimes I just want something really sweet. It all depends on the drinker...what their lifestyle is. We’re trying to accustom to their lifestyle more [so] than making the customer get used to our offerings.”\u003c/p>\n\u003cp>Margerison, a Massachusetts native who grew up drinking Dunkin’ Donuts’ sweetened, milky coffee, agrees. “When I moved to the Bay Area, it was interesting for me to see how much just snobbery there was,” he said of the local coffee scene. “People are on one side or the other. They’re either for [specialty drinks], or they’re these purists that can’t see any other way. They believe that coffee should be coffee and only coffee. We're kind of these weirdos in the middle.”\u003c/p>\n\u003cfigure id=\"attachment_122874\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-122874\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/11/DSC_2358.png\" alt=\"Artís Coffee's homeade pumpkin syrup makes a subtler, less sweet latte.\" width=\"1920\" height=\"1328\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/11/DSC_2358.png 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/DSC_2358-160x111.png 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/DSC_2358-800x553.png 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/DSC_2358-768x531.png 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/DSC_2358-1020x706.png 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/DSC_2358-1180x816.png 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/DSC_2358-960x664.png 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/DSC_2358-240x166.png 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/DSC_2358-375x259.png 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/11/DSC_2358-520x360.png 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Artís Coffee's homeade pumpkin syrup makes a subtler, less sweet latte. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>And their customers appreciate that. One day, a regular came into Artís with a friend and noticed their sign announcing the pumpkin spice latte. He ordered one, then walked over to Margerison and told him how happy he was that the shop offered the drink. “He goes, ‘We like coffee but we're not coffee people. These other shops in the Bay Area, you’d never find something like [this],’” Margerison recalled. “He was giddy that he could order something like that because he loves it but he was almost embarrassed, because there’s a stigma in the Bay Area about drinking coffee like that. That really stuck with me because I like being able to make any customer that walks through our doors something they’re going to enjoy. I don’t ever want someone to feel like they’ve ordered something they shouldn’t or we’re judging them by their order.”\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Forget Cold Brew--Try Flash Brewed Iced Coffee Instead",
"title": "Forget Cold Brew--Try Flash Brewed Iced Coffee Instead",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Cold brew is everywhere these days, from the fanciest third-wave coffee shop in the Mission to the Starbucks inside your grocery store. But according to a few Bay Area roasters, the trendy method--where grounds are steeped in cold water overnight--isn’t the best way to make iced coffee. Instead, places like Four Barrel, Highwire and Counter Culture advocate flash brewing, an improved version of the old-fashioned technique of pouring hot coffee over ice.\u003c/p>\n\u003cp>“My business partners and I...always preferred the brighter notes and balance in the cup that blooming coffee with hot water provides,” Robert Myers, owner of \u003ca href=\"https://www.highwirecoffee.com/\">Highwire Coffee Roasters\u003c/a>, wrote in an email. “[Cold brew made in a] \u003ca href=\"https://toddycafe.com/\">Toddy\u003c/a>, to me, always tasted muddled and thick. Smooth in an unpleasant way. An incomplete cup.”\u003c/p>\n\u003cp>Cold brew, which has been made in Japan \u003ca href=\"https://www.theguardian.com/lifeandstyle/wordofmouth/2014/sep/09/coffee-cold-brew-hot-new-thing\">since the 1600s\u003c/a>, started its life in the US in high-end third-wave coffee shops. A flurry of trend articles followed, with places like the \u003cem>New York Times\u003c/em> offering \u003ca href=\"http://www.nytimes.com/2007/06/27/dining/27coff.html?action=click&contentCollection=Food&module=RelatedCoverage®ion=EndOfArticle&pgtype=article\">explainers\u003c/a> and \u003ca href=\"http://www.nytimes.com/2007/06/27/dining/276drex.html\">recipes\u003c/a> to make it at home. As it’s popularity grew (marketing analytics firm \u003ca href=\"http://www.mintel.com/blog/drink-market-news/the-strength-of-cold-brew\">Mintel reported\u003c/a> that the cold brew category grew 580% from 2011-16) national chains like Starbucks and Dunkin’ Donuts added it to their menus. Consumers liked it because of its low acidity, and smooth, consistent flavor--a far cry from the traditional bitter iced coffees, made by simply dropping some ice cubes into a cup of old coffee. Plus, there’s the convenience factor. Portland’s Stumptown started producing their\u003ca href=\"https://www.stumptowncoffee.com/blog/cold-brew-stubby-history\"> “Stubby” bottles of cold brew\u003c/a> in 2011, and the market for cute, single-serving bottles of cold brew \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/10/07/taste-test-guide-local-ready-to-drink-cold-brew-coffees/\">quickly expanded\u003c/a>.\u003c/p>\n\u003cp>San Francisco’s \u003ca href=\"https://www.fourbarrelcoffee.com/\">Four Barrel Coffee\u003c/a> made cold brew coffee for years, but always had problems with it. When cold brew steeps overnight, either on the counter or at room temperature, it’s exposed to oxygen, which can alter its flavor. “It has sort of this cloying oxidation flavor, which can be pleasant for the first few hours--it can taste like vanilla--but quickly starts turning into a fishy flavor,” said Four Barrel owner Jeremy Tooker.\u003c/p>\n\u003cp>Still, they continued to make it, in part because it was a great way to use up coffee that they had over-ordered. A few years ago, they tightened up their ordering. Since they didn’t need cold brew to use up their excess coffee, they decided to switch to a new method, where they prepared a slightly more concentrated cup of coffee and diluted it over ice. Coffee starts to lose its smell and taste \u003ca href=\"http://petergiuliano.tumblr.com/post/22177089634/why-you-should-stop-cold-brewing-and-use-the\">the longer it stays at a high temperature\u003c/a>, and the super-acidic, metallic notes that people don’t like come when coffee changes as it's left out. Cold brew eliminates that problem because it’s never hot, but you can also avoid it by quickly cooling it. So when Four Barrel’s baristas immediately lower the coffee’s temperature by putting it over ice, they were able to preserve the delicate notes in their coffees. They stuck with the method for a few years. About six months ago, they developed a way to replicate it on a mass scale. They created a patented, proprietary machine which cools their coffee down quickly--from 200 degrees to just above freezing in three seconds--and doesn’t require dilution or expose the coffee to air. The coffee then goes in kegs, and that cold coffee is now \u003ca href=\"https://www.fourbarrelcoffee.com/blogs/four-barrel-coffee/can-you-keep-a-cold-coffee-secret-sealed-in-a-keg\">served in their cafes\u003c/a> (they’re planning on bottling it in a few months.)\u003c/p>\n\u003cfigure id=\"attachment_119581\" class=\"wp-caption aligncenter\" style=\"max-width: 1901px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/flash-coffee11.jpg\" alt=\"Counter Culture Coffee’s Jesse Bladyka recommends flash brewing because he considers it a better way to express the complex flavors of their coffees.\" width=\"1901\" height=\"1067\" class=\"size-full wp-image-119581\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/flash-coffee11.jpg 1901w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/flash-coffee11-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/flash-coffee11-800x449.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/flash-coffee11-768x431.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/flash-coffee11-1020x573.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/flash-coffee11-1180x662.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/flash-coffee11-960x539.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/flash-coffee11-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/flash-coffee11-375x210.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/flash-coffee11-520x292.jpg 520w\" sizes=\"(max-width: 1901px) 100vw, 1901px\">\u003cfigcaption class=\"wp-caption-text\">Counter Culture Coffee’s Jesse Bladyka recommends flash brewing because he considers it a better way to express the complex flavors of their coffees. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s nothing wrong with cold brew if that’s the taste you prefer, says \u003ca href=\"https://counterculturecoffee.com/\">Counter Culture Coffee\u003c/a>’s Jesse Bladyka. He recommends flash brewing because he considers it a better way to express the complex flavors of their coffees. Certain smell and flavor compounds that make up the drinking experience can only be released when they’re exposed to hot water. “I think cold brew really limits the bandwidth,” he said. “And if you like the taste of cold brew, great. That’s awesome. But you can’t use cold brew to extract some of these pretty, floral citrusy things because it doesn’t work.” If you’re spending money on quality beans, with tasting notes of cherry or toasted marshmallow, why would you want to get rid of those subtleties by making cold brew, which can only extract certain flavors? Tooker agrees. “It has a homogenizing flavor,” he said. “You can use any coffee and they pretty much taste the same.”\u003c/p>\n\u003cfigure id=\"attachment_119555\" class=\"wp-caption aligncenter\" style=\"max-width: 1894px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/flash-coffee3.jpg\" alt=\"Jesse Bladyka making flash brewed coffee at Counter Culture\" width=\"1894\" height=\"1063\" class=\"size-full wp-image-119555\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee3.jpg 1894w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee3-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee3-800x449.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee3-768x431.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee3-1020x572.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee3-1180x662.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee3-960x539.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee3-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee3-375x210.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee3-520x292.jpg 520w\" sizes=\"(max-width: 1894px) 100vw, 1894px\">\u003cfigcaption class=\"wp-caption-text\">Jesse Bladyka making flash brewed coffee at Counter Culture \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_119554\" class=\"wp-caption aligncenter\" style=\"max-width: 1906px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/flash-coffee2.jpg\" alt=\"Jesse Bladyka demonstrates how to make flash brewed coffee at Counter Culture\" width=\"1906\" height=\"1063\" class=\"size-full wp-image-119554\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee2.jpg 1906w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee2-160x89.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee2-800x446.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee2-768x428.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee2-1020x569.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee2-1180x658.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee2-960x535.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee2-240x134.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee2-375x209.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee2-520x290.jpg 520w\" sizes=\"(max-width: 1906px) 100vw, 1906px\">\u003cfigcaption class=\"wp-caption-text\">Jesse Bladyka demonstrates how to make flash brewed coffee at Counter Culture \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_119553\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/flash-coffee1.jpg\" alt=\"Flash brewed coffee at Counter Culture\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119553\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Flash brewed coffee at Counter Culture \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>So what should you do if you want to try flash brewed iced coffee at home?\u003c/strong> (Another bonus of the method: you get a cup of iced coffee immediately, without cold brew’s long steeping time.) The goal is to make a more concentrated cup of coffee, so it won’t dilute too much when you put it over ice. Use the same amount of coffee you’d usually use for a single cup, but grind it a little finer, and pour the water a little more slowly, recommends Tooker. Or try brewing with less water, suggests Myers. “At home, I make flash coffee by using about half the water I use to make hot coffee and dripping the coffee over a similar amount of ice,” he wrote. If you want to follow a recipe, Counter Culture offers a \u003ca href=\"https://counterculturecoffee.com/learn/brewing-guides/iced-coffee\">charming how-to video\u003c/a> on their website. Experiment until you find what you prefer, urges Bladyka.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>“There’s no dogma. I love this and this is, I think, the best way to make a single serving of iced coffee, but that has a lot to do with my personal preferences and what I want coffee to taste like,” he said of flash brewed coffee. “And the beauty of coffee is everybody has a personal relationship with it, and nobody’s wrong.”\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>https://vimeo.com/99635892\u003c/p>\n\n",
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"excerpt": "Hot water makes a better and quicker iced coffee, according to some Bay Area roasters. Here’s how to make it. ",
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"description": "Hot water makes a better and quicker iced coffee, according to some Bay Area roasters. Here’s how to make it. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Cold brew is everywhere these days, from the fanciest third-wave coffee shop in the Mission to the Starbucks inside your grocery store. But according to a few Bay Area roasters, the trendy method--where grounds are steeped in cold water overnight--isn’t the best way to make iced coffee. Instead, places like Four Barrel, Highwire and Counter Culture advocate flash brewing, an improved version of the old-fashioned technique of pouring hot coffee over ice.\u003c/p>\n\u003cp>“My business partners and I...always preferred the brighter notes and balance in the cup that blooming coffee with hot water provides,” Robert Myers, owner of \u003ca href=\"https://www.highwirecoffee.com/\">Highwire Coffee Roasters\u003c/a>, wrote in an email. “[Cold brew made in a] \u003ca href=\"https://toddycafe.com/\">Toddy\u003c/a>, to me, always tasted muddled and thick. Smooth in an unpleasant way. An incomplete cup.”\u003c/p>\n\u003cp>Cold brew, which has been made in Japan \u003ca href=\"https://www.theguardian.com/lifeandstyle/wordofmouth/2014/sep/09/coffee-cold-brew-hot-new-thing\">since the 1600s\u003c/a>, started its life in the US in high-end third-wave coffee shops. A flurry of trend articles followed, with places like the \u003cem>New York Times\u003c/em> offering \u003ca href=\"http://www.nytimes.com/2007/06/27/dining/27coff.html?action=click&contentCollection=Food&module=RelatedCoverage®ion=EndOfArticle&pgtype=article\">explainers\u003c/a> and \u003ca href=\"http://www.nytimes.com/2007/06/27/dining/276drex.html\">recipes\u003c/a> to make it at home. As it’s popularity grew (marketing analytics firm \u003ca href=\"http://www.mintel.com/blog/drink-market-news/the-strength-of-cold-brew\">Mintel reported\u003c/a> that the cold brew category grew 580% from 2011-16) national chains like Starbucks and Dunkin’ Donuts added it to their menus. Consumers liked it because of its low acidity, and smooth, consistent flavor--a far cry from the traditional bitter iced coffees, made by simply dropping some ice cubes into a cup of old coffee. Plus, there’s the convenience factor. Portland’s Stumptown started producing their\u003ca href=\"https://www.stumptowncoffee.com/blog/cold-brew-stubby-history\"> “Stubby” bottles of cold brew\u003c/a> in 2011, and the market for cute, single-serving bottles of cold brew \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/10/07/taste-test-guide-local-ready-to-drink-cold-brew-coffees/\">quickly expanded\u003c/a>.\u003c/p>\n\u003cp>San Francisco’s \u003ca href=\"https://www.fourbarrelcoffee.com/\">Four Barrel Coffee\u003c/a> made cold brew coffee for years, but always had problems with it. When cold brew steeps overnight, either on the counter or at room temperature, it’s exposed to oxygen, which can alter its flavor. “It has sort of this cloying oxidation flavor, which can be pleasant for the first few hours--it can taste like vanilla--but quickly starts turning into a fishy flavor,” said Four Barrel owner Jeremy Tooker.\u003c/p>\n\u003cp>Still, they continued to make it, in part because it was a great way to use up coffee that they had over-ordered. A few years ago, they tightened up their ordering. Since they didn’t need cold brew to use up their excess coffee, they decided to switch to a new method, where they prepared a slightly more concentrated cup of coffee and diluted it over ice. Coffee starts to lose its smell and taste \u003ca href=\"http://petergiuliano.tumblr.com/post/22177089634/why-you-should-stop-cold-brewing-and-use-the\">the longer it stays at a high temperature\u003c/a>, and the super-acidic, metallic notes that people don’t like come when coffee changes as it's left out. Cold brew eliminates that problem because it’s never hot, but you can also avoid it by quickly cooling it. So when Four Barrel’s baristas immediately lower the coffee’s temperature by putting it over ice, they were able to preserve the delicate notes in their coffees. They stuck with the method for a few years. About six months ago, they developed a way to replicate it on a mass scale. They created a patented, proprietary machine which cools their coffee down quickly--from 200 degrees to just above freezing in three seconds--and doesn’t require dilution or expose the coffee to air. The coffee then goes in kegs, and that cold coffee is now \u003ca href=\"https://www.fourbarrelcoffee.com/blogs/four-barrel-coffee/can-you-keep-a-cold-coffee-secret-sealed-in-a-keg\">served in their cafes\u003c/a> (they’re planning on bottling it in a few months.)\u003c/p>\n\u003cfigure id=\"attachment_119581\" class=\"wp-caption aligncenter\" style=\"max-width: 1901px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/08/flash-coffee11.jpg\" alt=\"Counter Culture Coffee’s Jesse Bladyka recommends flash brewing because he considers it a better way to express the complex flavors of their coffees.\" width=\"1901\" height=\"1067\" class=\"size-full wp-image-119581\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/08/flash-coffee11.jpg 1901w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/flash-coffee11-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/flash-coffee11-800x449.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/flash-coffee11-768x431.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/flash-coffee11-1020x573.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/flash-coffee11-1180x662.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/flash-coffee11-960x539.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/flash-coffee11-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/flash-coffee11-375x210.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/08/flash-coffee11-520x292.jpg 520w\" sizes=\"(max-width: 1901px) 100vw, 1901px\">\u003cfigcaption class=\"wp-caption-text\">Counter Culture Coffee’s Jesse Bladyka recommends flash brewing because he considers it a better way to express the complex flavors of their coffees. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>There’s nothing wrong with cold brew if that’s the taste you prefer, says \u003ca href=\"https://counterculturecoffee.com/\">Counter Culture Coffee\u003c/a>’s Jesse Bladyka. He recommends flash brewing because he considers it a better way to express the complex flavors of their coffees. Certain smell and flavor compounds that make up the drinking experience can only be released when they’re exposed to hot water. “I think cold brew really limits the bandwidth,” he said. “And if you like the taste of cold brew, great. That’s awesome. But you can’t use cold brew to extract some of these pretty, floral citrusy things because it doesn’t work.” If you’re spending money on quality beans, with tasting notes of cherry or toasted marshmallow, why would you want to get rid of those subtleties by making cold brew, which can only extract certain flavors? Tooker agrees. “It has a homogenizing flavor,” he said. “You can use any coffee and they pretty much taste the same.”\u003c/p>\n\u003cfigure id=\"attachment_119555\" class=\"wp-caption aligncenter\" style=\"max-width: 1894px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/flash-coffee3.jpg\" alt=\"Jesse Bladyka making flash brewed coffee at Counter Culture\" width=\"1894\" height=\"1063\" class=\"size-full wp-image-119555\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee3.jpg 1894w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee3-160x90.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee3-800x449.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee3-768x431.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee3-1020x572.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee3-1180x662.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee3-960x539.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee3-240x135.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee3-375x210.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee3-520x292.jpg 520w\" sizes=\"(max-width: 1894px) 100vw, 1894px\">\u003cfigcaption class=\"wp-caption-text\">Jesse Bladyka making flash brewed coffee at Counter Culture \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_119554\" class=\"wp-caption aligncenter\" style=\"max-width: 1906px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/flash-coffee2.jpg\" alt=\"Jesse Bladyka demonstrates how to make flash brewed coffee at Counter Culture\" width=\"1906\" height=\"1063\" class=\"size-full wp-image-119554\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee2.jpg 1906w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee2-160x89.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee2-800x446.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee2-768x428.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee2-1020x569.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee2-1180x658.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee2-960x535.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee2-240x134.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee2-375x209.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee2-520x290.jpg 520w\" sizes=\"(max-width: 1906px) 100vw, 1906px\">\u003cfigcaption class=\"wp-caption-text\">Jesse Bladyka demonstrates how to make flash brewed coffee at Counter Culture \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_119553\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/flash-coffee1.jpg\" alt=\"Flash brewed coffee at Counter Culture\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-119553\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/flash-coffee1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Flash brewed coffee at Counter Culture \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>So what should you do if you want to try flash brewed iced coffee at home?\u003c/strong> (Another bonus of the method: you get a cup of iced coffee immediately, without cold brew’s long steeping time.) The goal is to make a more concentrated cup of coffee, so it won’t dilute too much when you put it over ice. Use the same amount of coffee you’d usually use for a single cup, but grind it a little finer, and pour the water a little more slowly, recommends Tooker. Or try brewing with less water, suggests Myers. “At home, I make flash coffee by using about half the water I use to make hot coffee and dripping the coffee over a similar amount of ice,” he wrote. If you want to follow a recipe, Counter Culture offers a \u003ca href=\"https://counterculturecoffee.com/learn/brewing-guides/iced-coffee\">charming how-to video\u003c/a> on their website. Experiment until you find what you prefer, urges Bladyka.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "Italy's Coffee Culture Brims With Rituals And Mysterious Rules",
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"content": "\u003cp>\u003cstrong>Listen to Morning Edition:\u003c/strong>\u003cbr>\nhttps://ondemand.npr.org/anon.npr-mp3/npr/me/2017/07/20170714_me_italys_coffee_culture_brims_with_rituals_and_mysterious_rules.mp3\u003c/p>\n\u003cp>Coffee — it's something many can't start the day without. In Italy, it is a cultural mainstay, and the country is perhaps the beverage's spiritual home.\u003c/p>\n\u003cp>After all, Italy gave us the lingo — espresso, cappuccino, latte — and its coffee culture is filled with rituals and mysterious rules.\u003c/p>\n\u003cp>Caffé Greco is Rome's oldest café. Founded in 1760, it's also the second oldest in all of Italy, after Florian in Venice.\u003c/p>\n\u003cfigure id=\"attachment_119154\" class=\"wp-caption aligncenter\" style=\"max-width: 1438px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/caf-greco-entrance_custom-527306533fb75fa99b7dd87220430903ca4654ae.jpg\" alt=\"The entrance to Caffé Greco, the oldest café in Rome.\" width=\"1438\" height=\"1383\" class=\"size-full wp-image-119154\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/caf-greco-entrance_custom-527306533fb75fa99b7dd87220430903ca4654ae.jpg 1438w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/caf-greco-entrance_custom-527306533fb75fa99b7dd87220430903ca4654ae-160x154.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/caf-greco-entrance_custom-527306533fb75fa99b7dd87220430903ca4654ae-800x769.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/caf-greco-entrance_custom-527306533fb75fa99b7dd87220430903ca4654ae-768x739.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/caf-greco-entrance_custom-527306533fb75fa99b7dd87220430903ca4654ae-1020x981.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/caf-greco-entrance_custom-527306533fb75fa99b7dd87220430903ca4654ae-1180x1135.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/caf-greco-entrance_custom-527306533fb75fa99b7dd87220430903ca4654ae-960x923.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/caf-greco-entrance_custom-527306533fb75fa99b7dd87220430903ca4654ae-240x231.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/caf-greco-entrance_custom-527306533fb75fa99b7dd87220430903ca4654ae-375x361.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/caf-greco-entrance_custom-527306533fb75fa99b7dd87220430903ca4654ae-520x500.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/caf-greco-entrance_custom-527306533fb75fa99b7dd87220430903ca4654ae-32x32.jpg 32w\" sizes=\"(max-width: 1438px) 100vw, 1438px\">\u003cfigcaption class=\"wp-caption-text\">The entrance to Caffé Greco, the oldest café in Rome. \u003ccite>(Sylvia Poggioli/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On a recent hot summer afternoon, Caffé Greco was packed with tourists on settees upholstered in red velvet. They sipped coffee served on tiny, marble tables, while admiring 18th-century landscape paintings that hang along damask-lined walls.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Maitre d' Simone Rampone said that thanks to the quality of its coffee, Caffé Greco soon became very popular and was a favorite of writers from all over Europe, such as \"Byron, Shelley, Keats, Gogol from Russia, Stendhal.\" He pointed out that we were sitting on the couch that belonged to Hans Christian Andersen, who for a time lived upstairs.\u003c/p>\n\u003cp>Coffee was introduced to Europe in the 17th century. But it wasn't until the invention of a steam-driven, coffee-making machine in the late 19th century that Italy gave the world espresso.\u003c/p>\n\u003cp>Espresso is not a particular coffee bean or type of roast. It's a method to brew finely ground and compacted coffee very fast, with very hot water, at very high pressure.\u003c/p>\n\u003cp>Moreno Faina is the director of the University of Coffee, based in Trieste. Owned by the Illy coffee company, it holds courses for baristas, coffee producers and coffee bar managers. This is how he describes Italy's signature coffee beverage.\u003c/p>\n\u003cfigure id=\"attachment_119155\" class=\"wp-caption aligncenter\" style=\"max-width: 1451px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/maitre-simone_custom-ecbf4f13c7c3bbe3de528a946acc3077ad793be4.jpg\" alt=\"Caffé Greco maitre d' Simone Rampone sits on Hans Christian Andersen's couch.\" width=\"1451\" height=\"1306\" class=\"size-full wp-image-119155\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/maitre-simone_custom-ecbf4f13c7c3bbe3de528a946acc3077ad793be4.jpg 1451w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/maitre-simone_custom-ecbf4f13c7c3bbe3de528a946acc3077ad793be4-160x144.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/maitre-simone_custom-ecbf4f13c7c3bbe3de528a946acc3077ad793be4-800x720.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/maitre-simone_custom-ecbf4f13c7c3bbe3de528a946acc3077ad793be4-768x691.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/maitre-simone_custom-ecbf4f13c7c3bbe3de528a946acc3077ad793be4-1020x918.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/maitre-simone_custom-ecbf4f13c7c3bbe3de528a946acc3077ad793be4-1180x1062.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/maitre-simone_custom-ecbf4f13c7c3bbe3de528a946acc3077ad793be4-960x864.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/maitre-simone_custom-ecbf4f13c7c3bbe3de528a946acc3077ad793be4-240x216.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/maitre-simone_custom-ecbf4f13c7c3bbe3de528a946acc3077ad793be4-375x338.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/maitre-simone_custom-ecbf4f13c7c3bbe3de528a946acc3077ad793be4-520x468.jpg 520w\" sizes=\"(max-width: 1451px) 100vw, 1451px\">\u003cfigcaption class=\"wp-caption-text\">Caffé Greco maitre d' Simone Rampone sits on Hans Christian Andersen's couch. \u003ccite>(Sylvia Poggioli/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"So you need an espresso, you ask for an espresso and a barista will serve immediately the espresso just for you. In all other cases,\" adds Faina, \"when you ask for a coffee, the coffee has already been prepared, while espresso must be prepared on express order.\"\u003c/p>\n\u003cp>A landmark in Rome's Monti neighborhood is the Er Baretto café. Owner Marco Eskandar, an Egyptian by birth, and longtime Italian resident, reveals the secret of good espresso.\u003c/p>\n\u003cp>\"It's the 5 M's,\" says Eskandar. \"M\u003cem>iscela\u003c/em> — blend; \u003cem>macchina, \u003c/em>the coffee machine; \u003cem>macinino, \u003c/em>the grinder; \u003cem>manutenzione, \u003c/em>machine maintenance; and \u003cem>mano,\u003c/em> the skill of the barista.\"\u003c/p>\n\u003cp>Eskandar is also a master of cappuccino — espresso and milk named for the color of the robes of Capuchin monks.\u003c/p>\n\u003cp>While the coffee brews, he twirls a metal pitcher of milk under a spout of steam. When the milk turns frothy, he carefully pours it over the espresso, making it the canvas for a little work of art — a beautiful white tulip.\u003c/p>\n\u003cp>According to Italian custom, I am violating an Italian taboo: It's afternoon and cappuccino is considered a breakfast beverage never, ever to be consumed after late morning.\u003c/p>\n\u003cp>Elizabeth Minchilli — an American who writes about Italian food, wine and culture — says this unwritten law derives from a national obsession with digestion.\u003c/p>\n\u003cp>\"I don't think after a meal you would have a warm cup of milk,\" she says. Echoing the Italian coffee mantra, she says, \"it's \u003cem>pesante\u003c/em>, it's heavy!\"\u003c/p>\n\u003cp>Minchilli often warns Americans that if they order a latte here, all they'll get is a glass of milk. She stresses that Italian coffee culture has much to do with when and where the beverage is consumed.\u003c/p>\n\u003cp>\"It's always this social occasion, whether it is in the morning, afternoon, or 6 in the evening, and there are rituals that go along with it,\" she says.\u003c/p>\n\u003cp>The most common ritual is drinking coffee standing up at a bar, chatting with the barista.\u003c/p>\n\u003cp>Here in Rome, you'll often hear a person order an espresso or cappuccino served in a glass — many claim it tastes better than in a porcelain cup.\u003c/p>\n\u003cp>And there are many varieties to choose from, from \u003cem>caffé' macchiato\u003c/em> — stained with a swirl of milk, to \u003cem>caffé corretto\u003c/em> — an espresso corrected with a shot of grappa or cognac. And, for summer, says Minchilli, there are refreshing variations.\u003c/p>\n\u003cp>\"\u003cem>Shakerato\u003c/em>, it's when they put a shot of espresso into a cocktail shaker with ice and shake it, shake it, shake it, until it gets foamy and the ice kind of melts and crystalizes and then they pour it into a goblet. And that's fantastic!\"\u003c/p>\n\u003cp>Then, there's \u003cem>Granita di Caffé\u003c/em> — a frozen mix of coffee, sugar and water usually served with a big dollop of whipped cream on top — which is how Italians even turned their beloved espresso into dessert. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Italy%27s+Coffee+Culture+Brims+With+Rituals+And+Mysterious+Rules&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\n\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Coffee — it's something many can't start the day without. In Italy, it is a cultural mainstay, and the country is perhaps the beverage's spiritual home.\u003c/p>\n\u003cp>After all, Italy gave us the lingo — espresso, cappuccino, latte — and its coffee culture is filled with rituals and mysterious rules.\u003c/p>\n\u003cp>Caffé Greco is Rome's oldest café. Founded in 1760, it's also the second oldest in all of Italy, after Florian in Venice.\u003c/p>\n\u003cfigure id=\"attachment_119154\" class=\"wp-caption aligncenter\" style=\"max-width: 1438px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/caf-greco-entrance_custom-527306533fb75fa99b7dd87220430903ca4654ae.jpg\" alt=\"The entrance to Caffé Greco, the oldest café in Rome.\" width=\"1438\" height=\"1383\" class=\"size-full wp-image-119154\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/caf-greco-entrance_custom-527306533fb75fa99b7dd87220430903ca4654ae.jpg 1438w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/caf-greco-entrance_custom-527306533fb75fa99b7dd87220430903ca4654ae-160x154.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/caf-greco-entrance_custom-527306533fb75fa99b7dd87220430903ca4654ae-800x769.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/caf-greco-entrance_custom-527306533fb75fa99b7dd87220430903ca4654ae-768x739.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/caf-greco-entrance_custom-527306533fb75fa99b7dd87220430903ca4654ae-1020x981.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/caf-greco-entrance_custom-527306533fb75fa99b7dd87220430903ca4654ae-1180x1135.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/caf-greco-entrance_custom-527306533fb75fa99b7dd87220430903ca4654ae-960x923.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/caf-greco-entrance_custom-527306533fb75fa99b7dd87220430903ca4654ae-240x231.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/caf-greco-entrance_custom-527306533fb75fa99b7dd87220430903ca4654ae-375x361.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/caf-greco-entrance_custom-527306533fb75fa99b7dd87220430903ca4654ae-520x500.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/caf-greco-entrance_custom-527306533fb75fa99b7dd87220430903ca4654ae-32x32.jpg 32w\" sizes=\"(max-width: 1438px) 100vw, 1438px\">\u003cfigcaption class=\"wp-caption-text\">The entrance to Caffé Greco, the oldest café in Rome. \u003ccite>(Sylvia Poggioli/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>On a recent hot summer afternoon, Caffé Greco was packed with tourists on settees upholstered in red velvet. They sipped coffee served on tiny, marble tables, while admiring 18th-century landscape paintings that hang along damask-lined walls.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Maitre d' Simone Rampone said that thanks to the quality of its coffee, Caffé Greco soon became very popular and was a favorite of writers from all over Europe, such as \"Byron, Shelley, Keats, Gogol from Russia, Stendhal.\" He pointed out that we were sitting on the couch that belonged to Hans Christian Andersen, who for a time lived upstairs.\u003c/p>\n\u003cp>Coffee was introduced to Europe in the 17th century. But it wasn't until the invention of a steam-driven, coffee-making machine in the late 19th century that Italy gave the world espresso.\u003c/p>\n\u003cp>Espresso is not a particular coffee bean or type of roast. It's a method to brew finely ground and compacted coffee very fast, with very hot water, at very high pressure.\u003c/p>\n\u003cp>Moreno Faina is the director of the University of Coffee, based in Trieste. Owned by the Illy coffee company, it holds courses for baristas, coffee producers and coffee bar managers. This is how he describes Italy's signature coffee beverage.\u003c/p>\n\u003cfigure id=\"attachment_119155\" class=\"wp-caption aligncenter\" style=\"max-width: 1451px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/07/maitre-simone_custom-ecbf4f13c7c3bbe3de528a946acc3077ad793be4.jpg\" alt=\"Caffé Greco maitre d' Simone Rampone sits on Hans Christian Andersen's couch.\" width=\"1451\" height=\"1306\" class=\"size-full wp-image-119155\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/07/maitre-simone_custom-ecbf4f13c7c3bbe3de528a946acc3077ad793be4.jpg 1451w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/maitre-simone_custom-ecbf4f13c7c3bbe3de528a946acc3077ad793be4-160x144.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/maitre-simone_custom-ecbf4f13c7c3bbe3de528a946acc3077ad793be4-800x720.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/maitre-simone_custom-ecbf4f13c7c3bbe3de528a946acc3077ad793be4-768x691.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/maitre-simone_custom-ecbf4f13c7c3bbe3de528a946acc3077ad793be4-1020x918.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/maitre-simone_custom-ecbf4f13c7c3bbe3de528a946acc3077ad793be4-1180x1062.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/maitre-simone_custom-ecbf4f13c7c3bbe3de528a946acc3077ad793be4-960x864.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/maitre-simone_custom-ecbf4f13c7c3bbe3de528a946acc3077ad793be4-240x216.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/maitre-simone_custom-ecbf4f13c7c3bbe3de528a946acc3077ad793be4-375x338.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/07/maitre-simone_custom-ecbf4f13c7c3bbe3de528a946acc3077ad793be4-520x468.jpg 520w\" sizes=\"(max-width: 1451px) 100vw, 1451px\">\u003cfigcaption class=\"wp-caption-text\">Caffé Greco maitre d' Simone Rampone sits on Hans Christian Andersen's couch. \u003ccite>(Sylvia Poggioli/NPR)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"So you need an espresso, you ask for an espresso and a barista will serve immediately the espresso just for you. In all other cases,\" adds Faina, \"when you ask for a coffee, the coffee has already been prepared, while espresso must be prepared on express order.\"\u003c/p>\n\u003cp>A landmark in Rome's Monti neighborhood is the Er Baretto café. Owner Marco Eskandar, an Egyptian by birth, and longtime Italian resident, reveals the secret of good espresso.\u003c/p>\n\u003cp>\"It's the 5 M's,\" says Eskandar. \"M\u003cem>iscela\u003c/em> — blend; \u003cem>macchina, \u003c/em>the coffee machine; \u003cem>macinino, \u003c/em>the grinder; \u003cem>manutenzione, \u003c/em>machine maintenance; and \u003cem>mano,\u003c/em> the skill of the barista.\"\u003c/p>\n\u003cp>Eskandar is also a master of cappuccino — espresso and milk named for the color of the robes of Capuchin monks.\u003c/p>\n\u003cp>While the coffee brews, he twirls a metal pitcher of milk under a spout of steam. When the milk turns frothy, he carefully pours it over the espresso, making it the canvas for a little work of art — a beautiful white tulip.\u003c/p>\n\u003cp>According to Italian custom, I am violating an Italian taboo: It's afternoon and cappuccino is considered a breakfast beverage never, ever to be consumed after late morning.\u003c/p>\n\u003cp>Elizabeth Minchilli — an American who writes about Italian food, wine and culture — says this unwritten law derives from a national obsession with digestion.\u003c/p>\n\u003cp>\"I don't think after a meal you would have a warm cup of milk,\" she says. Echoing the Italian coffee mantra, she says, \"it's \u003cem>pesante\u003c/em>, it's heavy!\"\u003c/p>\n\u003cp>Minchilli often warns Americans that if they order a latte here, all they'll get is a glass of milk. She stresses that Italian coffee culture has much to do with when and where the beverage is consumed.\u003c/p>\n\u003cp>\"It's always this social occasion, whether it is in the morning, afternoon, or 6 in the evening, and there are rituals that go along with it,\" she says.\u003c/p>\n\u003cp>The most common ritual is drinking coffee standing up at a bar, chatting with the barista.\u003c/p>\n\u003cp>Here in Rome, you'll often hear a person order an espresso or cappuccino served in a glass — many claim it tastes better than in a porcelain cup.\u003c/p>\n\u003cp>And there are many varieties to choose from, from \u003cem>caffé' macchiato\u003c/em> — stained with a swirl of milk, to \u003cem>caffé corretto\u003c/em> — an espresso corrected with a shot of grappa or cognac. And, for summer, says Minchilli, there are refreshing variations.\u003c/p>\n\u003cp>\"\u003cem>Shakerato\u003c/em>, it's when they put a shot of espresso into a cocktail shaker with ice and shake it, shake it, shake it, until it gets foamy and the ice kind of melts and crystalizes and then they pour it into a goblet. And that's fantastic!\"\u003c/p>\n\u003cp>Then, there's \u003cem>Granita di Caffé\u003c/em> — a frozen mix of coffee, sugar and water usually served with a big dollop of whipped cream on top — which is how Italians even turned their beloved espresso into dessert. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>Copyright 2017 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>. To see more, visit http://www.npr.org/.\u003cimg src=\"https://www.google-analytics.com/__utm.gif?utmac=UA-5828686-4&utmdt=Italy%27s+Coffee+Culture+Brims+With+Rituals+And+Mysterious+Rules&utme=8(APIKey)9(MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004)\">\n\u003c/p>\n\u003c/div>\u003c/p>",
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"disqusTitle": "Drip Line Brings Soulful, Singapore-Inspired Food to West Oakland",
"title": "Drip Line Brings Soulful, Singapore-Inspired Food to West Oakland",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cfigure id=\"attachment_115620\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115620\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/drip-line-exterior.jpg\" alt=\"Drip Line exterior.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-exterior.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-exterior-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-exterior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-exterior-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-exterior-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-exterior-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-exterior-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-exterior-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-exterior-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-exterior-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drip Line exterior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Even looking at a map, I couldn’t quite picture where Drip Line was. A stone’s throw from East Bay MUD (our local public water agency) and just off West Grand, mere blocks from my regular shortcut to the freeway—it’s in a neighborhood I’ve never thought about in terms of food, a hybrid of residential and industrial.\u003c/p>\n\u003cfigure id=\"attachment_115622\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115622\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/drip-line-interior.jpg\" alt=\"Drip Line interior space\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-interior.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-interior-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-interior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-interior-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-interior-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-interior-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-interior-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-interior-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-interior-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-interior-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drip Line interior space \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The story begins a few years back when architects Carrie Shores and Josh Larson met chef Nora Dunning while designing Monkey Forest Road, where Dunning was chef. When that restaurant closed, Dunning became Culinary Operations Manager at Blue Bottle Coffee, a big job with a lot of moving parts. The three were reunited when Shores and Larson opened their new design space in West Oakland; they invited Dunning to open a community gathering place and to make it entirely her own. She is now an equity partner in what is one of the most elegant and inviting cafés in Oakland.\u003c/p>\n\u003cp>And she doesn’t shy away from embracing her model of cooking as “slow.” As she says, “Cooking takes time. Lots and lots of time. And we make everything here from scratch.” That includes the brioche for the breakfast sandwich and the exquisite sambal that enlivens several dishes.\u003c/p>\n\u003cfigure id=\"attachment_115617\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115617\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/chef-nora-dunning.jpg\" alt=\"Executive Chef/Partner Nora Dunning\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/chef-nora-dunning.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/chef-nora-dunning-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/chef-nora-dunning-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/chef-nora-dunning-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/chef-nora-dunning-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/chef-nora-dunning-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/chef-nora-dunning-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/chef-nora-dunning-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/chef-nora-dunning-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/chef-nora-dunning-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Executive Chef/Partner Nora Dunning \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Dunning works with neighbor \u003ca href=\"http://www.cityslickerfarms.org/\" target=\"_blank\">City Slicker Farms\u003c/a>, a non-profit urban farm, to provide some of produce, and she also shops at the Old Oakland and Grand Lake farmers' markets weekly. \u003ca href=\"https://www.facebook.com/kosodate.farm\" target=\"_blank\">Kosodate Farm\u003c/a> grows the more esoteric ingredients she needs. She cooks all day on Sunday, planning the week’s menu and preparing sauces and stocks.\u003c/p>\n\u003cp>The restaurant’s name is an architectural term, denoting the paths water creates as it runs off buildings, and the metaphor for the café is to create paths that connect people through lovingly prepared food. Early signs indicate that the metaphor is also a completely literal success.\u003c/p>\n\u003cfigure id=\"attachment_115687\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/menu1.jpg\" alt=\"The Drip Line menu.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-115687\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/menu1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/menu1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/menu1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/menu1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/menu1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/menu1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/menu1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/menu1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/menu1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/menu1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Drip Line menu. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We were forced to narrow our lunch choices down to three. We started with the koji fried chicken sandwich, served on the aforementioned homemade brioche, dotted with black and white sesame seeds. The chicken is marinated in koji, a fungus used to make soy sauce and sake, deep-fried, and served in perfect ratio to the light, absorbent bun, with crisply sweet fennel slaw.\u003c/p>\n\u003cfigure id=\"attachment_115623\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115623\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/fried-chix-sandwich.jpg\" alt=\"Koji Fried Chicken\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chix-sandwich.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chix-sandwich-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chix-sandwich-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chix-sandwich-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chix-sandwich-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chix-sandwich-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chix-sandwich-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chix-sandwich-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chix-sandwich-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chix-sandwich-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Koji Fried Chicken \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Next up was a terrific rendition of shrimp and grits, with a base of \u003ca href=\"http://ansonmills.com/\" target=\"_blank\">Anson Mills\u003c/a> coarse-ground corn grits, fried egg on top, and shrimp smothered in homemade sambal, deep with flavor and sweetly spicy.\u003c/p>\n\u003cfigure id=\"attachment_115631\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115631\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/shrimp-grits.jpg\" alt=\"Shrimp & Grits\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/shrimp-grits.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/shrimp-grits-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/shrimp-grits-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/shrimp-grits-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/shrimp-grits-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/shrimp-grits-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/shrimp-grits-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/shrimp-grits-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/shrimp-grits-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/shrimp-grits-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shrimp & Grits \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Our grand finale was Gado Gado, a traditional Indonesian comfort food, made here with Chinese broccoli, carrots, quinoa, a poached egg, homemade sweet potato chips, and an addictive peanut-sambal sauce that’s worthy of eating on its own with a spoon.\u003c/p>\n\u003cfigure id=\"attachment_115624\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115624\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/gado-gado.jpg\" alt=\" Gado Gado\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/gado-gado.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/gado-gado-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/gado-gado-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/gado-gado-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/gado-gado-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/gado-gado-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/gado-gado-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/gado-gado-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/gado-gado-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/gado-gado-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gado Gado \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We were too full for dessert, but the chef brought us a taste of her kaya, a coconut custard infused with pandan leaves that she serves with toast and eggs. For me, it’s the Malaysian/Singaporean version of homemade nutella, with coconut and butter in place of chocolate and hazelnuts: light, creamy, downright ethereal in flavor.\u003c/p>\n\u003cfigure id=\"attachment_115626\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115626\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/homemade-coissants.jpg\" alt=\"Buttery housemade croissants\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/homemade-coissants.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/homemade-coissants-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/homemade-coissants-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/homemade-coissants-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/homemade-coissants-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/homemade-coissants-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/homemade-coissants-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/homemade-coissants-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/homemade-coissants-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/homemade-coissants-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Buttery housemade croissants \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you don’t have time for a meal, try a homemade pastry: straight-up buttery croissants or matcha-glazed snickedoodles, with nice medium-roasted drip coffee from \u003ca href=\"https://www.fourbarrelcoffee.com/\" target=\"_blank\">Four Barrel\u003c/a> or an herbal tea with fennel and cardamom, good for digestion. There’s a small selection of food to go as well.\u003c/p>\n\u003cfigure id=\"attachment_115619\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115619\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/cookies1.jpg\" alt=\"Housemade cookies include matcha-glazed snickerdoodles.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/cookies1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cookies1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cookies1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cookies1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cookies1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cookies1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cookies1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cookies1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cookies1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cookies1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Housemade cookies include matcha-glazed snickerdoodles. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115692\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/to-go-food1.jpg\" alt=\"Prepared food-to-go.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-115692\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/to-go-food1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/to-go-food1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/to-go-food1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/to-go-food1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/to-go-food1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/to-go-food1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/to-go-food1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/to-go-food1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/to-go-food1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/to-go-food1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prepared food-to-go. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The aesthetically satisfying space, once a cookie factory, is minimalist in design, with a tile backdrop, white and blonde-wood walls, a high ceiling, and unobtrusive lighting with lots of sunlight coming in from the street. Guests sit at wooden, walnut-toned tables with bright yellow chairs. \u003ca href=\"http://hodosoy.com/\" target=\"_blank\">Hodo Soy\u003c/a> is in the vicinity and founder and tofu master Minh Tsai, one of Dunning’s culinary inspirations whose Yuba she regularly uses, was enjoying lunch there when we arrived, so word is out.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>We’ll be back for the congee and the chicken rice with turmeric and bone broth. And anything else Dunning dreams up between now and then.\u003c/p>\n\u003cfigure id=\"attachment_115689\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/quiche1.jpg\" alt=\"Seasonal Vegi & Goat Cheese Quiche.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-115689\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/quiche1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/quiche1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/quiche1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/quiche1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/quiche1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/quiche1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/quiche1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/quiche1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/quiche1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/quiche1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Seasonal Vegi & Goat Cheese Quiche. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://driplineoakland.com/\" target=\"_blank\">\u003cstrong>Drip Line\u003c/strong>\u003c/a>\u003cbr>\n1940 Union St., Ste. #21\u003cbr>\nOakland, CA 94607 [\u003ca href=\"https://goo.gl/zK7R7n\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (510) 612-6952\u003cbr>\nHours: Mon-Fri, 7am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/DripLineCafe/\" target=\"_blank\">Drip Line Oakland\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/DripLineCoffee\" target=\"_blank\">@DripLineCoffee\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/driplineoakland/\" target=\"_blank\">driplineoakland\u003c/a>\u003cbr>\nPrice Range: $ ($9-$13)\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_115620\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115620\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/drip-line-exterior.jpg\" alt=\"Drip Line exterior.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-exterior.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-exterior-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-exterior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-exterior-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-exterior-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-exterior-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-exterior-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-exterior-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-exterior-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-exterior-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drip Line exterior. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Even looking at a map, I couldn’t quite picture where Drip Line was. A stone’s throw from East Bay MUD (our local public water agency) and just off West Grand, mere blocks from my regular shortcut to the freeway—it’s in a neighborhood I’ve never thought about in terms of food, a hybrid of residential and industrial.\u003c/p>\n\u003cfigure id=\"attachment_115622\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115622\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/drip-line-interior.jpg\" alt=\"Drip Line interior space\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-interior.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-interior-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-interior-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-interior-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-interior-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-interior-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-interior-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-interior-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-interior-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/drip-line-interior-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Drip Line interior space \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The story begins a few years back when architects Carrie Shores and Josh Larson met chef Nora Dunning while designing Monkey Forest Road, where Dunning was chef. When that restaurant closed, Dunning became Culinary Operations Manager at Blue Bottle Coffee, a big job with a lot of moving parts. The three were reunited when Shores and Larson opened their new design space in West Oakland; they invited Dunning to open a community gathering place and to make it entirely her own. She is now an equity partner in what is one of the most elegant and inviting cafés in Oakland.\u003c/p>\n\u003cp>And she doesn’t shy away from embracing her model of cooking as “slow.” As she says, “Cooking takes time. Lots and lots of time. And we make everything here from scratch.” That includes the brioche for the breakfast sandwich and the exquisite sambal that enlivens several dishes.\u003c/p>\n\u003cfigure id=\"attachment_115617\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115617\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/chef-nora-dunning.jpg\" alt=\"Executive Chef/Partner Nora Dunning\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/chef-nora-dunning.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/chef-nora-dunning-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/chef-nora-dunning-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/chef-nora-dunning-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/chef-nora-dunning-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/chef-nora-dunning-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/chef-nora-dunning-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/chef-nora-dunning-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/chef-nora-dunning-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/chef-nora-dunning-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Executive Chef/Partner Nora Dunning \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Dunning works with neighbor \u003ca href=\"http://www.cityslickerfarms.org/\" target=\"_blank\">City Slicker Farms\u003c/a>, a non-profit urban farm, to provide some of produce, and she also shops at the Old Oakland and Grand Lake farmers' markets weekly. \u003ca href=\"https://www.facebook.com/kosodate.farm\" target=\"_blank\">Kosodate Farm\u003c/a> grows the more esoteric ingredients she needs. She cooks all day on Sunday, planning the week’s menu and preparing sauces and stocks.\u003c/p>\n\u003cp>The restaurant’s name is an architectural term, denoting the paths water creates as it runs off buildings, and the metaphor for the café is to create paths that connect people through lovingly prepared food. Early signs indicate that the metaphor is also a completely literal success.\u003c/p>\n\u003cfigure id=\"attachment_115687\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/menu1.jpg\" alt=\"The Drip Line menu.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-115687\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/menu1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/menu1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/menu1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/menu1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/menu1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/menu1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/menu1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/menu1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/menu1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/menu1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Drip Line menu. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We were forced to narrow our lunch choices down to three. We started with the koji fried chicken sandwich, served on the aforementioned homemade brioche, dotted with black and white sesame seeds. The chicken is marinated in koji, a fungus used to make soy sauce and sake, deep-fried, and served in perfect ratio to the light, absorbent bun, with crisply sweet fennel slaw.\u003c/p>\n\u003cfigure id=\"attachment_115623\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115623\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/fried-chix-sandwich.jpg\" alt=\"Koji Fried Chicken\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chix-sandwich.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chix-sandwich-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chix-sandwich-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chix-sandwich-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chix-sandwich-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chix-sandwich-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chix-sandwich-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chix-sandwich-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chix-sandwich-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/fried-chix-sandwich-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Koji Fried Chicken \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Next up was a terrific rendition of shrimp and grits, with a base of \u003ca href=\"http://ansonmills.com/\" target=\"_blank\">Anson Mills\u003c/a> coarse-ground corn grits, fried egg on top, and shrimp smothered in homemade sambal, deep with flavor and sweetly spicy.\u003c/p>\n\u003cfigure id=\"attachment_115631\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115631\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/shrimp-grits.jpg\" alt=\"Shrimp & Grits\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/shrimp-grits.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/shrimp-grits-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/shrimp-grits-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/shrimp-grits-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/shrimp-grits-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/shrimp-grits-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/shrimp-grits-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/shrimp-grits-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/shrimp-grits-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/shrimp-grits-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Shrimp & Grits \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Our grand finale was Gado Gado, a traditional Indonesian comfort food, made here with Chinese broccoli, carrots, quinoa, a poached egg, homemade sweet potato chips, and an addictive peanut-sambal sauce that’s worthy of eating on its own with a spoon.\u003c/p>\n\u003cfigure id=\"attachment_115624\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115624\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/gado-gado.jpg\" alt=\" Gado Gado\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/gado-gado.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/gado-gado-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/gado-gado-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/gado-gado-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/gado-gado-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/gado-gado-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/gado-gado-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/gado-gado-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/gado-gado-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/gado-gado-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Gado Gado \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>We were too full for dessert, but the chef brought us a taste of her kaya, a coconut custard infused with pandan leaves that she serves with toast and eggs. For me, it’s the Malaysian/Singaporean version of homemade nutella, with coconut and butter in place of chocolate and hazelnuts: light, creamy, downright ethereal in flavor.\u003c/p>\n\u003cfigure id=\"attachment_115626\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115626\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/homemade-coissants.jpg\" alt=\"Buttery housemade croissants\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/homemade-coissants.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/homemade-coissants-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/homemade-coissants-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/homemade-coissants-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/homemade-coissants-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/homemade-coissants-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/homemade-coissants-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/homemade-coissants-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/homemade-coissants-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/homemade-coissants-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Buttery housemade croissants \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>If you don’t have time for a meal, try a homemade pastry: straight-up buttery croissants or matcha-glazed snickedoodles, with nice medium-roasted drip coffee from \u003ca href=\"https://www.fourbarrelcoffee.com/\" target=\"_blank\">Four Barrel\u003c/a> or an herbal tea with fennel and cardamom, good for digestion. There’s a small selection of food to go as well.\u003c/p>\n\u003cfigure id=\"attachment_115619\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-115619\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/cookies1.jpg\" alt=\"Housemade cookies include matcha-glazed snickerdoodles.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/cookies1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cookies1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cookies1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cookies1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cookies1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cookies1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cookies1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cookies1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cookies1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/cookies1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Housemade cookies include matcha-glazed snickerdoodles. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_115692\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/to-go-food1.jpg\" alt=\"Prepared food-to-go.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-115692\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/to-go-food1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/to-go-food1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/to-go-food1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/to-go-food1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/to-go-food1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/to-go-food1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/to-go-food1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/to-go-food1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/to-go-food1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/to-go-food1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Prepared food-to-go. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The aesthetically satisfying space, once a cookie factory, is minimalist in design, with a tile backdrop, white and blonde-wood walls, a high ceiling, and unobtrusive lighting with lots of sunlight coming in from the street. Guests sit at wooden, walnut-toned tables with bright yellow chairs. \u003ca href=\"http://hodosoy.com/\" target=\"_blank\">Hodo Soy\u003c/a> is in the vicinity and founder and tofu master Minh Tsai, one of Dunning’s culinary inspirations whose Yuba she regularly uses, was enjoying lunch there when we arrived, so word is out.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>We’ll be back for the congee and the chicken rice with turmeric and bone broth. And anything else Dunning dreams up between now and then.\u003c/p>\n\u003cfigure id=\"attachment_115689\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/03/quiche1.jpg\" alt=\"Seasonal Vegi & Goat Cheese Quiche.\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-115689\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/03/quiche1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/quiche1-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/quiche1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/quiche1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/quiche1-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/quiche1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/quiche1-960x640.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/quiche1-240x160.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/quiche1-375x250.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/03/quiche1-520x347.jpg 520w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Seasonal Vegi & Goat Cheese Quiche. \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://driplineoakland.com/\" target=\"_blank\">\u003cstrong>Drip Line\u003c/strong>\u003c/a>\u003cbr>\n1940 Union St., Ste. #21\u003cbr>\nOakland, CA 94607 [\u003ca href=\"https://goo.gl/zK7R7n\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nPh: (510) 612-6952\u003cbr>\nHours: Mon-Fri, 7am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/DripLineCafe/\" target=\"_blank\">Drip Line Oakland\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/DripLineCoffee\" target=\"_blank\">@DripLineCoffee\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/driplineoakland/\" target=\"_blank\">driplineoakland\u003c/a>\u003cbr>\nPrice Range: $ ($9-$13)\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Refugees’ Life Stories Deepen the Brew at 1951 Coffee Company",
"title": "Refugees’ Life Stories Deepen the Brew at 1951 Coffee Company",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>When baristas hand over your low-fat latte, you probably don’t consider the paths that brought them to stand across the counter from you. But at 1951 Coffee Company, the Berkeley café that opened in January and is staffed entirely by refugees, the baristas’ life journeys are actually the point.\u003c/p>\n\u003cfigure id=\"attachment_115348\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/2-wall-info-2000.jpg\" alt=\"1951 Coffee Company is named for the date the UN set up protections for refugees.\" width=\"2000\" height=\"1440\" class=\"size-full wp-image-115348\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-wall-info-2000.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-wall-info-2000-160x115.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-wall-info-2000-800x576.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-wall-info-2000-768x553.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-wall-info-2000-1020x734.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-wall-info-2000-1180x850.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-wall-info-2000-960x691.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-wall-info-2000-240x173.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-wall-info-2000-375x270.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-wall-info-2000-520x374.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">1951 Coffee Company is named for the date the UN set up protections for refugees. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A tall gentleman with an intense gaze and a quiet voice, David [not his real name] takes orders for coffee, tea and muffins from the line of morning customers. David left his home in Uganda when he feared persecution under his country’s repressive policies. The former lawyer escaped to Nairobi, Kenya, where he waited in a refugee camp for two years until the United Nations High Commission for Refugees (UNHCR) found a spot to resettle him in the U.S. But first, he had to successfully complete the vetting process, a subject he wants Americans to understand. “It breaks my heart,” he says, “that people think it is so easy to come into this country. It is very hard; it is definitely an ‘extreme vetting process,’ which can take many years and requires interviews by agents from the FBI, CIA and the Department of Justice.”\u003c/p>\n\u003cfigure id=\"attachment_115351\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/3-Tshirt-2000.jpg\" alt=\"1951 Coffee's T shirt reaffirms their mission.\" width=\"2000\" height=\"2148\" class=\"size-full wp-image-115351\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Tshirt-2000.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Tshirt-2000-160x172.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Tshirt-2000-800x859.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Tshirt-2000-768x825.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Tshirt-2000-1020x1095.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Tshirt-2000-1180x1267.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Tshirt-2000-960x1031.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Tshirt-2000-240x258.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Tshirt-2000-375x403.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Tshirt-2000-520x558.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">1951 Coffee's T shirt reaffirms their mission. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>By the time he was hired at 1951 Coffee, David had almost given up hope of landing the job he so badly needed. He had already used up some of his limited funds to pay for clothes and transportation to 16 entry-level job interviews at hotels, nursing homes, and businesses. All turned him down, which left him deeply discouraged. He assumed that the combination of his skin color and accent led him to be judged and feared rather than given a chance. He now works at the café five days a week and is actively looking for a second job for the night shift to make ends meet. “As a refugee and a person of color in the Bay Area,” David adds, “I tremble all the time, worrying about my safety everyday. “But,” he adds, “I love this country and look forward to serving it in some way to thank you for giving me this opportunity.”\u003c/p>\n\u003cfigure id=\"attachment_115352\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000.jpg\" alt=\"Rachel Taber and Doug Hewitt, co-founders of 1951 Coffee Company.\" width=\"2000\" height=\"1594\" class=\"size-full wp-image-115352\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000-160x128.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000-800x638.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000-768x612.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000-1020x813.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000-1180x940.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000-960x765.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000-240x191.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000-375x299.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000-520x414.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Rachel Taber and Doug Hewitt, co-founders of 1951 Coffee Company. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Before founding 1951 Coffee Company with Rachel Taber, Doug Hewitt’s job as an employment specialist at the International Rescue Committee (IRC), included preparing refugees for job interviews. He repeatedly witnessed a disheartening pattern: on the way to the interview, the refugees would chat with him personably. “But when prospective employers started asking them questions, they would get nervous,” explains Hewitt. “Their English would become even more ‘broken.’” They also might lose points for the way they answered typical American job interview questions, such as “Where do you see yourself in five years?” While this sounds like a simple query, an honest reply is not necessarily what the employer is looking for. Digital barriers add even more challenges today, as most applications must be completed online. When it asks for previous job experience, the location can only be selected from a list of the 50 states. There is no field to enter international job experience and without the conventional list of references, most prospective employers just don’t want to take the risk of hiring a refugee.\u003c/p>\n\u003cp>Hewitt would discuss these concerns with Taber, a co-worker at IRC, over a cup of coffee. Their shared love for the caffeinated beverage led to charts listing their ratings of nearby coffee spots and a jointly owned espresso machine for their office. “Okay, you can call it an obsession,” says Taber, smiling. They began to envision a place where refugees could be trained and supported while gaining the experience that could further their work lives. Hewitt, who had experience working as a coffee roaster, imagined many opportunities this field could offer refugees. They agreed that refugees + café seemed like a winning combination.\u003c/p>\n\u003cfigure id=\"attachment_115349\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/5-lines-on-floor-2000.jpg\" alt=\"The colorful stripes on the cafe's floor suggest the long journey to resettlement.\" width=\"2000\" height=\"2667\" class=\"size-full wp-image-115349\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-lines-on-floor-2000.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-lines-on-floor-2000-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-lines-on-floor-2000-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-lines-on-floor-2000-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-lines-on-floor-2000-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-lines-on-floor-2000-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-lines-on-floor-2000-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-lines-on-floor-2000-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-lines-on-floor-2000-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-lines-on-floor-2000-520x693.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The colorful stripes on the cafe's floor suggest the long journey to resettlement. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Taber, whose background is in fundraising, saw the Bay Area as the perfect place for this kind of social entrepreneurism, with its longtime support for immigrants and refugees coupled with an appreciation of high-end coffee culture. Though they faced numerous hurdles, many organizations and individuals (including the \u003ca href=\"http://www.fpcberkeley.org/\">First Presbyterian Church of Berkeley\u003c/a>, who owned the space where their restaurant is housed and the \u003ca href=\"http://montaag.com/\">Montaag\u003c/a> design firm) appeared --almost miraculously-- to offer support.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The year 1951 in the café’s name refers to a convention held by the UNHCR in Geneva in 1951. During that convention, the word “refugee” and the guidelines for protecting them were first defined. That fact and many other details about the long arduous journey that refugees face are illustrated with artwork that lines the walls of the café. “We want this to be a space for education and for starting dialogues, says Taber.\u003c/p>\n\u003cfigure id=\"attachment_115353\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/6-Nazira-2000.jpg\" alt=\"Nazira was a journalist in Afghanistan. She has just begun a new life here.\" width=\"2000\" height=\"1433\" class=\"size-full wp-image-115353\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Nazira-2000.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Nazira-2000-160x115.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Nazira-2000-800x573.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Nazira-2000-768x550.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Nazira-2000-1020x731.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Nazira-2000-1180x845.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Nazira-2000-960x688.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Nazira-2000-240x172.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Nazira-2000-375x269.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Nazira-2000-520x373.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Nazira was a journalist in Afghanistan. She has just begun a new life here. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another employee is slowly and carefully steaming milk. Nazira has a shy smile and a workable command of English, even though she has only been in the U.S. for two months. Before she left Afghanistan, she was a journalist for TV, radio and newspapers and also worked with the AJSC, an organization in Afghanistan that advocates for female journalists who face a special set of challenges. Her husband had applied for and received a Special Immigrant Visa, which is usually given to those who have provided valuable service to the United States Government.\u003c/p>\n\u003cp>Although in her job as journalist, Nazira spent one month traveling around the U.S. in 2014 to report on our midterm elections, that exposure did not prevent the difficulties she has had in adjusting. Leaving her home and family and the ensuing culture shock made her ill for the first three weeks she was here. She felt physically safe but mentally upset and cried often. The stress was extreme. “We had nothing here, “Nazira says. “I had so many things in my heart but no one to talk to about them.” She went to IRC for help and found Hewitt and Taber.\u003c/p>\n\u003cfigure id=\"attachment_115354\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000.jpg\" alt=\"Nazira works with Batool, a Syrian refugee who was interviewed on The California Report. See link below to hear her family's story.\" width=\"2000\" height=\"1500\" class=\"size-full wp-image-115354\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000-520x390.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Nazira works with Batool, a Syrian refugee who was interviewed on The California Report. \u003ca href=\"http://audio.californiareport.org/archive/R201702031630/b\">Listen to her family's story\u003c/a>. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I needed a job. I wanted to get out of the house and stand on my own two feet. When I met Rachel, she was so kind. I didn’t know anything about coffee, but she hired me.” Nazira learned how to prepare coffee plus the cultural code of American customer service. But she still finds many challenges in her new home, including transportation. “We wait such a long time for the bus every day. Why don’t the citizens try to do something about this?” Nazira asks. She wants to go to college, but cannot afford to do so until she has been a resident for one year.\u003c/p>\n\u003cp>“The people here are good, they have been so supportive to me,” says Nazira, “but not the system. In my country, we may be poor, but education is free. I don’t understand why the media doesn’t report on this, as well as need for better public transportation and health care. At home, we used to have as high as 85% illiteracy, but people still listened to the radio and were involved with the issues that affected their lives.”\u003c/p>\n\u003cfigure id=\"attachment_115355\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/8-Diorama-2000.jpg\" alt=\"This diorama aims to educate patrons about the many steps and uncertainties faced by refugees.\" width=\"2000\" height=\"1500\" class=\"size-full wp-image-115355\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Diorama-2000.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Diorama-2000-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Diorama-2000-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Diorama-2000-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Diorama-2000-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Diorama-2000-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Diorama-2000-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Diorama-2000-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Diorama-2000-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Diorama-2000-520x390.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">This diorama aims to educate patrons about the many steps and uncertainties faced by refugees. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The large diorama on the wall shows the refugee’s long path to resettlement, which can take from 5 to 20 years. That latter number was the case for 1951 Coffee’s senior barista, Meg, who is in a constant state of motion around the cafe, supporting other employees, checking the bathroom, making sure everything is running smoothly. When Meg was 2 years old, his family fled Bhutan and spent the next 20 years in a massive Nepali refugee camp with 1,400 other families. Life was hard: they were only allotted rice and a few vegetables and had to cover their flimsy huts with plastic to withstand the summer rains. In 2007, after a fire quickly spread through the thatched bamboo-covered huts in the camp, his family had to live in the jungle for two months. Meg went to school in the camp and became a teacher of English, math, and science. He probably never imagined that eventually, he would be teaching other refugees about coffee culture in the U.S.\u003c/p>\n\u003cfigure id=\"attachment_115356\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/9-Meg-2000.jpg\" alt=\"Senior barista Meg shares his experience by training new employees.\" width=\"2000\" height=\"1448\" class=\"size-full wp-image-115356\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-Meg-2000.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-Meg-2000-160x116.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-Meg-2000-800x579.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-Meg-2000-768x556.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-Meg-2000-1020x738.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-Meg-2000-1180x854.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-Meg-2000-960x695.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-Meg-2000-240x174.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-Meg-2000-375x272.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-Meg-2000-520x376.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Senior barista Meg shares his experience by training new employees. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Long before the birth of the 1951 Coffee concept, when Doug Hewitt was just volunteering with IRC, he hired Meg to occasionally package the coffee he was roasting for his job at \u003ca href=\"https://bootcoffee.com/\">Boot Coffee Consulting\u003c/a> in Marin. He also saw how Meg tried to get steady work but was repeatedly turned down for his lack of skills. Finally, \u003ca href=\"http://careers-blog.chipotle.com/irc/\">Chipotle\u003c/a>, who had a relationship with IRC, decided to open several new restaurants, including one at 50 California in San Francisco. Since it was a new location they gave all their new hires, including Meg, a week of training. He became one of Chipotle’s best workers and was eventually offered a management position. Witnessing the way that training made all the difference, Hewitt asked Meg if he could recreate that experience for the refugees at IRC. Hewitt set up a volunteer “food service training” program at IRC, which only happened on intermittent Fridays. While he and other volunteers offered English classes, Meg handled the hands on training.\u003c/p>\n\u003cp>When Chipotle offered him a job as a manager, Meg had to turn it down because the long days required would not have allowed him to fulfill his other obligations, which included volunteering at IRC to help newly arrived refugees. He was also attending Laney College, taking classes in English, math and business, taking care of his parents and playing soccer. He recently married Indira, a woman he knew from the camp. But Indira lives in Vancouver, where she takes care of her parents, while Meg and his parents live here. The couple meets in Seattle when they can.\u003c/p>\n\u003cp>Meg’s goal is to open a restaurant or a non-profit that combines food service and refugees. In September 2016, he became an American citizen in an emotional ceremony with 1000 other new Americans at Oakland’s Paramount Theater. “It’s a blessing. I am so proud.” His message to other refugees is: “You have to believe in yourself.”\u003c/p>\n\u003cp>“Some groups try to raise money for refugees by only highlighting their vulnerabilities,” says Hewitt. “We were inspired by these amazing people, their resilience and determination to work through challenges together as a team.” He and Taber hope this model can be replicated across the country.\u003c/p>\n\u003cul>\n\u003cstrong>Listen to two stories on the California Report about 1951 Coffee Company:\u003c/strong>\n\u003cli>\u003ca href=\"http://audio.californiareport.org/archive/R201702031630/a\">An overview of 1951 Coffee Company\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://audio.californiareport.org/archive/R201702031630/b\">Interviews with Batool and her family\u003c/a>, Syrian refugees, who have been here 2 years\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003ca href=\"http://1951coffee.com\">\u003cstrong>1951 Coffee Company\u003c/strong>\u003c/a>\u003cbr>\n2410 Channing Way [\u003ca href=\"https://goo.gl/vPYTRr\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 280-6171\u003cbr>\nHours: Mon-Fri 7am-7pm, Sat-Sun 8am-7pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/1951coffee/\">1951 Coffee Company\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/1951Coffee\">@1951coffee\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/1951coffee/\">1951coffee\u003c/a>\u003c/p>\n\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>When baristas hand over your low-fat latte, you probably don’t consider the paths that brought them to stand across the counter from you. But at 1951 Coffee Company, the Berkeley café that opened in January and is staffed entirely by refugees, the baristas’ life journeys are actually the point.\u003c/p>\n\u003cfigure id=\"attachment_115348\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/2-wall-info-2000.jpg\" alt=\"1951 Coffee Company is named for the date the UN set up protections for refugees.\" width=\"2000\" height=\"1440\" class=\"size-full wp-image-115348\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-wall-info-2000.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-wall-info-2000-160x115.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-wall-info-2000-800x576.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-wall-info-2000-768x553.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-wall-info-2000-1020x734.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-wall-info-2000-1180x850.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-wall-info-2000-960x691.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-wall-info-2000-240x173.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-wall-info-2000-375x270.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/2-wall-info-2000-520x374.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">1951 Coffee Company is named for the date the UN set up protections for refugees. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>A tall gentleman with an intense gaze and a quiet voice, David [not his real name] takes orders for coffee, tea and muffins from the line of morning customers. David left his home in Uganda when he feared persecution under his country’s repressive policies. The former lawyer escaped to Nairobi, Kenya, where he waited in a refugee camp for two years until the United Nations High Commission for Refugees (UNHCR) found a spot to resettle him in the U.S. But first, he had to successfully complete the vetting process, a subject he wants Americans to understand. “It breaks my heart,” he says, “that people think it is so easy to come into this country. It is very hard; it is definitely an ‘extreme vetting process,’ which can take many years and requires interviews by agents from the FBI, CIA and the Department of Justice.”\u003c/p>\n\u003cfigure id=\"attachment_115351\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/3-Tshirt-2000.jpg\" alt=\"1951 Coffee's T shirt reaffirms their mission.\" width=\"2000\" height=\"2148\" class=\"size-full wp-image-115351\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Tshirt-2000.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Tshirt-2000-160x172.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Tshirt-2000-800x859.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Tshirt-2000-768x825.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Tshirt-2000-1020x1095.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Tshirt-2000-1180x1267.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Tshirt-2000-960x1031.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Tshirt-2000-240x258.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Tshirt-2000-375x403.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/3-Tshirt-2000-520x558.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">1951 Coffee's T shirt reaffirms their mission. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>By the time he was hired at 1951 Coffee, David had almost given up hope of landing the job he so badly needed. He had already used up some of his limited funds to pay for clothes and transportation to 16 entry-level job interviews at hotels, nursing homes, and businesses. All turned him down, which left him deeply discouraged. He assumed that the combination of his skin color and accent led him to be judged and feared rather than given a chance. He now works at the café five days a week and is actively looking for a second job for the night shift to make ends meet. “As a refugee and a person of color in the Bay Area,” David adds, “I tremble all the time, worrying about my safety everyday. “But,” he adds, “I love this country and look forward to serving it in some way to thank you for giving me this opportunity.”\u003c/p>\n\u003cfigure id=\"attachment_115352\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000.jpg\" alt=\"Rachel Taber and Doug Hewitt, co-founders of 1951 Coffee Company.\" width=\"2000\" height=\"1594\" class=\"size-full wp-image-115352\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000-160x128.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000-800x638.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000-768x612.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000-1020x813.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000-1180x940.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000-960x765.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000-240x191.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000-375x299.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/4-Doug-and-Rachel-2000-520x414.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Rachel Taber and Doug Hewitt, co-founders of 1951 Coffee Company. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Before founding 1951 Coffee Company with Rachel Taber, Doug Hewitt’s job as an employment specialist at the International Rescue Committee (IRC), included preparing refugees for job interviews. He repeatedly witnessed a disheartening pattern: on the way to the interview, the refugees would chat with him personably. “But when prospective employers started asking them questions, they would get nervous,” explains Hewitt. “Their English would become even more ‘broken.’” They also might lose points for the way they answered typical American job interview questions, such as “Where do you see yourself in five years?” While this sounds like a simple query, an honest reply is not necessarily what the employer is looking for. Digital barriers add even more challenges today, as most applications must be completed online. When it asks for previous job experience, the location can only be selected from a list of the 50 states. There is no field to enter international job experience and without the conventional list of references, most prospective employers just don’t want to take the risk of hiring a refugee.\u003c/p>\n\u003cp>Hewitt would discuss these concerns with Taber, a co-worker at IRC, over a cup of coffee. Their shared love for the caffeinated beverage led to charts listing their ratings of nearby coffee spots and a jointly owned espresso machine for their office. “Okay, you can call it an obsession,” says Taber, smiling. They began to envision a place where refugees could be trained and supported while gaining the experience that could further their work lives. Hewitt, who had experience working as a coffee roaster, imagined many opportunities this field could offer refugees. They agreed that refugees + café seemed like a winning combination.\u003c/p>\n\u003cfigure id=\"attachment_115349\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/5-lines-on-floor-2000.jpg\" alt=\"The colorful stripes on the cafe's floor suggest the long journey to resettlement.\" width=\"2000\" height=\"2667\" class=\"size-full wp-image-115349\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-lines-on-floor-2000.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-lines-on-floor-2000-160x213.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-lines-on-floor-2000-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-lines-on-floor-2000-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-lines-on-floor-2000-1020x1360.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-lines-on-floor-2000-1180x1574.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-lines-on-floor-2000-960x1280.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-lines-on-floor-2000-240x320.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-lines-on-floor-2000-375x500.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/5-lines-on-floor-2000-520x693.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">The colorful stripes on the cafe's floor suggest the long journey to resettlement. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Taber, whose background is in fundraising, saw the Bay Area as the perfect place for this kind of social entrepreneurism, with its longtime support for immigrants and refugees coupled with an appreciation of high-end coffee culture. Though they faced numerous hurdles, many organizations and individuals (including the \u003ca href=\"http://www.fpcberkeley.org/\">First Presbyterian Church of Berkeley\u003c/a>, who owned the space where their restaurant is housed and the \u003ca href=\"http://montaag.com/\">Montaag\u003c/a> design firm) appeared --almost miraculously-- to offer support.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The year 1951 in the café’s name refers to a convention held by the UNHCR in Geneva in 1951. During that convention, the word “refugee” and the guidelines for protecting them were first defined. That fact and many other details about the long arduous journey that refugees face are illustrated with artwork that lines the walls of the café. “We want this to be a space for education and for starting dialogues, says Taber.\u003c/p>\n\u003cfigure id=\"attachment_115353\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/6-Nazira-2000.jpg\" alt=\"Nazira was a journalist in Afghanistan. She has just begun a new life here.\" width=\"2000\" height=\"1433\" class=\"size-full wp-image-115353\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Nazira-2000.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Nazira-2000-160x115.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Nazira-2000-800x573.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Nazira-2000-768x550.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Nazira-2000-1020x731.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Nazira-2000-1180x845.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Nazira-2000-960x688.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Nazira-2000-240x172.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Nazira-2000-375x269.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/6-Nazira-2000-520x373.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Nazira was a journalist in Afghanistan. She has just begun a new life here. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Another employee is slowly and carefully steaming milk. Nazira has a shy smile and a workable command of English, even though she has only been in the U.S. for two months. Before she left Afghanistan, she was a journalist for TV, radio and newspapers and also worked with the AJSC, an organization in Afghanistan that advocates for female journalists who face a special set of challenges. Her husband had applied for and received a Special Immigrant Visa, which is usually given to those who have provided valuable service to the United States Government.\u003c/p>\n\u003cp>Although in her job as journalist, Nazira spent one month traveling around the U.S. in 2014 to report on our midterm elections, that exposure did not prevent the difficulties she has had in adjusting. Leaving her home and family and the ensuing culture shock made her ill for the first three weeks she was here. She felt physically safe but mentally upset and cried often. The stress was extreme. “We had nothing here, “Nazira says. “I had so many things in my heart but no one to talk to about them.” She went to IRC for help and found Hewitt and Taber.\u003c/p>\n\u003cfigure id=\"attachment_115354\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000.jpg\" alt=\"Nazira works with Batool, a Syrian refugee who was interviewed on The California Report. See link below to hear her family's story.\" width=\"2000\" height=\"1500\" class=\"size-full wp-image-115354\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/7-Nazira-and-Batool-2000-520x390.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Nazira works with Batool, a Syrian refugee who was interviewed on The California Report. \u003ca href=\"http://audio.californiareport.org/archive/R201702031630/b\">Listen to her family's story\u003c/a>. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>“I needed a job. I wanted to get out of the house and stand on my own two feet. When I met Rachel, she was so kind. I didn’t know anything about coffee, but she hired me.” Nazira learned how to prepare coffee plus the cultural code of American customer service. But she still finds many challenges in her new home, including transportation. “We wait such a long time for the bus every day. Why don’t the citizens try to do something about this?” Nazira asks. She wants to go to college, but cannot afford to do so until she has been a resident for one year.\u003c/p>\n\u003cp>“The people here are good, they have been so supportive to me,” says Nazira, “but not the system. In my country, we may be poor, but education is free. I don’t understand why the media doesn’t report on this, as well as need for better public transportation and health care. At home, we used to have as high as 85% illiteracy, but people still listened to the radio and were involved with the issues that affected their lives.”\u003c/p>\n\u003cfigure id=\"attachment_115355\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/8-Diorama-2000.jpg\" alt=\"This diorama aims to educate patrons about the many steps and uncertainties faced by refugees.\" width=\"2000\" height=\"1500\" class=\"size-full wp-image-115355\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Diorama-2000.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Diorama-2000-160x120.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Diorama-2000-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Diorama-2000-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Diorama-2000-1020x765.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Diorama-2000-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Diorama-2000-960x720.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Diorama-2000-240x180.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Diorama-2000-375x281.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/8-Diorama-2000-520x390.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">This diorama aims to educate patrons about the many steps and uncertainties faced by refugees. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The large diorama on the wall shows the refugee’s long path to resettlement, which can take from 5 to 20 years. That latter number was the case for 1951 Coffee’s senior barista, Meg, who is in a constant state of motion around the cafe, supporting other employees, checking the bathroom, making sure everything is running smoothly. When Meg was 2 years old, his family fled Bhutan and spent the next 20 years in a massive Nepali refugee camp with 1,400 other families. Life was hard: they were only allotted rice and a few vegetables and had to cover their flimsy huts with plastic to withstand the summer rains. In 2007, after a fire quickly spread through the thatched bamboo-covered huts in the camp, his family had to live in the jungle for two months. Meg went to school in the camp and became a teacher of English, math, and science. He probably never imagined that eventually, he would be teaching other refugees about coffee culture in the U.S.\u003c/p>\n\u003cfigure id=\"attachment_115356\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2017/02/9-Meg-2000.jpg\" alt=\"Senior barista Meg shares his experience by training new employees.\" width=\"2000\" height=\"1448\" class=\"size-full wp-image-115356\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-Meg-2000.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-Meg-2000-160x116.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-Meg-2000-800x579.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-Meg-2000-768x556.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-Meg-2000-1020x738.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-Meg-2000-1180x854.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-Meg-2000-960x695.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-Meg-2000-240x174.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-Meg-2000-375x272.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2017/02/9-Meg-2000-520x376.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Senior barista Meg shares his experience by training new employees. \u003ccite>(Anna Mindess)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Long before the birth of the 1951 Coffee concept, when Doug Hewitt was just volunteering with IRC, he hired Meg to occasionally package the coffee he was roasting for his job at \u003ca href=\"https://bootcoffee.com/\">Boot Coffee Consulting\u003c/a> in Marin. He also saw how Meg tried to get steady work but was repeatedly turned down for his lack of skills. Finally, \u003ca href=\"http://careers-blog.chipotle.com/irc/\">Chipotle\u003c/a>, who had a relationship with IRC, decided to open several new restaurants, including one at 50 California in San Francisco. Since it was a new location they gave all their new hires, including Meg, a week of training. He became one of Chipotle’s best workers and was eventually offered a management position. Witnessing the way that training made all the difference, Hewitt asked Meg if he could recreate that experience for the refugees at IRC. Hewitt set up a volunteer “food service training” program at IRC, which only happened on intermittent Fridays. While he and other volunteers offered English classes, Meg handled the hands on training.\u003c/p>\n\u003cp>When Chipotle offered him a job as a manager, Meg had to turn it down because the long days required would not have allowed him to fulfill his other obligations, which included volunteering at IRC to help newly arrived refugees. He was also attending Laney College, taking classes in English, math and business, taking care of his parents and playing soccer. He recently married Indira, a woman he knew from the camp. But Indira lives in Vancouver, where she takes care of her parents, while Meg and his parents live here. The couple meets in Seattle when they can.\u003c/p>\n\u003cp>Meg’s goal is to open a restaurant or a non-profit that combines food service and refugees. In September 2016, he became an American citizen in an emotional ceremony with 1000 other new Americans at Oakland’s Paramount Theater. “It’s a blessing. I am so proud.” His message to other refugees is: “You have to believe in yourself.”\u003c/p>\n\u003cp>“Some groups try to raise money for refugees by only highlighting their vulnerabilities,” says Hewitt. “We were inspired by these amazing people, their resilience and determination to work through challenges together as a team.” He and Taber hope this model can be replicated across the country.\u003c/p>\n\u003cul>\n\u003cstrong>Listen to two stories on the California Report about 1951 Coffee Company:\u003c/strong>\n\u003cli>\u003ca href=\"http://audio.californiareport.org/archive/R201702031630/a\">An overview of 1951 Coffee Company\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://audio.californiareport.org/archive/R201702031630/b\">Interviews with Batool and her family\u003c/a>, Syrian refugees, who have been here 2 years\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://1951coffee.com\">\u003cstrong>1951 Coffee Company\u003c/strong>\u003c/a>\u003cbr>\n2410 Channing Way [\u003ca href=\"https://goo.gl/vPYTRr\" target=\"_blank\">Map\u003c/a>]\u003cbr>\nBerkeley, CA 94704\u003cbr>\nPh: (510) 280-6171\u003cbr>\nHours: Mon-Fri 7am-7pm, Sat-Sun 8am-7pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/1951coffee/\">1951 Coffee Company\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/1951Coffee\">@1951coffee\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://www.instagram.com/1951coffee/\">1951coffee\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "The Story Behind the 'Tea And Oranges' in Leonard Cohen's Song 'Suzanne'",
"title": "The Story Behind the 'Tea And Oranges' in Leonard Cohen's Song 'Suzanne'",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>In the summer of '65, Leonard Cohen, the great poet-singer who died last week, spent many happy hours in a warehouse by the St Lawrence River in his hometown, Montreal. As he watched the boats go by, his friend, a young bohemian dancer named Suzanne Verdal, whose warehouse it was, served him tea and oranges that came all the way from China.\u003c/p>\n\u003cp>Or so he famously sang in his 1967 debut single, \u003ca href=\"https://www.youtube.com/watch?v=6o6zMPLcXZ8\">Suzanne\u003c/a>. The haunting ballad would launch Cohen's musical career, taking him from a minor poet and novelist to one of the great songwriters of our time. Tinctured with melancholy, the song touches on love, longing, redemption and faith. It has a mystical quality, but Cohen insisted it was pure journalism. He had simply reported what had happened in that warehouse and set it to music.\u003c/p>\n\u003cp>So did Suzanne really serve tea and oranges? In more than one interview, Cohen was asked what exactly was meant by those fragrant lines:\u003c/p>\n\u003cp>\u003cem>\"and she feeds you tea and oranges \u003cbr> that come all the way from China\"\u003c/em>\u003c/p>\n\u003cp>His answer never varied: \"She fed me a tea called Constant Comment, which has small pieces of orange rind in it, which gave birth to the image.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>He was in fact referring to a store-bought tea manufactured by the Connecticut firm, Bigelow Tea Co. All Cohen had done was deconstruct it into its component parts and whimsically garnish it with a China connection.\u003c/p>\n\u003cp>Disappointingly prosaic? It might have been, except that Constant Comment has an origin story infused with\u003cstrong> \u003c/strong>all the romance of the American entrepreneurial spirit. A child of the Great Depression, this tea would be the founding product of what is one of America's leading specialty tea companies today.\u003c/p>\n\u003cp>It was created by Ruth Campbell Bigelow, the grandmother of the company's current CEO, Cindi Bigelow. Ruth was a successful interior designer till the Great Depression dealt a body blow to her business.\u003c/p>\n\u003cfigure id=\"attachment_113644\" class=\"wp-caption aligncenter\" style=\"max-width: 1659px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/bigelow-tea-3_enl-548f76df2fddbaf38e04355d76d24c53ae724d2c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/bigelow-tea-3_enl-548f76df2fddbaf38e04355d76d24c53ae724d2c.jpg\" alt=\"Constant Comment creator Ruth Campbell Bigelow with her husband David. She developed the formula in the kitchen of her New York brownstone.\" width=\"1659\" height=\"1476\" class=\"size-full wp-image-113644\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/bigelow-tea-3_enl-548f76df2fddbaf38e04355d76d24c53ae724d2c.jpg 1659w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/bigelow-tea-3_enl-548f76df2fddbaf38e04355d76d24c53ae724d2c-160x142.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/bigelow-tea-3_enl-548f76df2fddbaf38e04355d76d24c53ae724d2c-800x712.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/bigelow-tea-3_enl-548f76df2fddbaf38e04355d76d24c53ae724d2c-768x683.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/bigelow-tea-3_enl-548f76df2fddbaf38e04355d76d24c53ae724d2c-1020x907.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/bigelow-tea-3_enl-548f76df2fddbaf38e04355d76d24c53ae724d2c-1180x1050.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/bigelow-tea-3_enl-548f76df2fddbaf38e04355d76d24c53ae724d2c-960x854.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/bigelow-tea-3_enl-548f76df2fddbaf38e04355d76d24c53ae724d2c-240x214.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/bigelow-tea-3_enl-548f76df2fddbaf38e04355d76d24c53ae724d2c-375x334.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/bigelow-tea-3_enl-548f76df2fddbaf38e04355d76d24c53ae724d2c-520x463.jpg 520w\" sizes=\"(max-width: 1659px) 100vw, 1659px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Constant Comment creator Ruth Campbell Bigelow with her husband David. She developed the formula in the kitchen of her New York brownstone. \u003ccite>(Courtesy of Bigelow Tea)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"My grandparents literally had no money,\" says Bigelow. \"They had to move to an inn for some time. Those years were very hard.\"\u003c/p>\n\u003cp>In 1945, Ruth chanced upon an old colonial tea recipe to make tea in stone containers, flavored with orange peel and sweet spices. She disappeared into the kitchen of her New York brownstone on 50\u003csup>th\u003c/sup> Street – they'd bought the dilapidated apartment cheap – and began experimenting. She worked at it for weeks. Finally, when she served it to her friends, she was so pleasantly taken aback by the flood of warm comments, she decided to call it Constant Comment.\u003c/p>\n\u003cp>At the time, America had only black tea and green tea. Ruth would pioneer the concept of specialty teas. However,\u003cstrong> \u003c/strong>despite the glowing reviews from her friends, establishing her new orange-tea in the market proved to be an uphill slog.\u003c/p>\n\u003cp>It was first sold in squat tins wrapped in gold foil to specialty stores and boutiques. Since the family\u003cstrong> \u003c/strong>couldn't afford a colored label, Ruth's husband and son, David Sr. and David Jr., sat up every night painstakingly hand-painting the green background and red dresses of the two ladies on the label shown drinking tea. In the morning, the tins were loaded into the family station wagon and sold store by store.\u003c/p>\n\u003cfigure id=\"attachment_113645\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/bigelow-tea-1_enl-8786edc270f160f1f23d61e51009e1ff64705b76.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/bigelow-tea-1_enl-8786edc270f160f1f23d61e51009e1ff64705b76-1020x1333.jpg\" alt=\"Constant Comment was first sold in tins wrapped in gold foil. The family could only afford single color labels for the first tea tins. So David Sr. and his son, David Jr., would hand-paint the red ladies on the labels.\" width=\"640\" height=\"836\" class=\"size-large wp-image-113645\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/bigelow-tea-1_enl-8786edc270f160f1f23d61e51009e1ff64705b76-1020x1333.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/bigelow-tea-1_enl-8786edc270f160f1f23d61e51009e1ff64705b76-160x209.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/bigelow-tea-1_enl-8786edc270f160f1f23d61e51009e1ff64705b76-800x1046.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/bigelow-tea-1_enl-8786edc270f160f1f23d61e51009e1ff64705b76-768x1004.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/bigelow-tea-1_enl-8786edc270f160f1f23d61e51009e1ff64705b76-1180x1542.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/bigelow-tea-1_enl-8786edc270f160f1f23d61e51009e1ff64705b76-960x1255.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/bigelow-tea-1_enl-8786edc270f160f1f23d61e51009e1ff64705b76-240x314.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/bigelow-tea-1_enl-8786edc270f160f1f23d61e51009e1ff64705b76-375x490.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/bigelow-tea-1_enl-8786edc270f160f1f23d61e51009e1ff64705b76-520x680.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/bigelow-tea-1_enl-8786edc270f160f1f23d61e51009e1ff64705b76.jpg 1530w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Constant Comment was first sold in tins wrapped in gold foil. The family could only afford single color labels for the first tea tins. So David Sr. and his son, David Jr., would hand-paint the red ladies on the labels. \u003ccite>(Courtesy of Bigelow Tea)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One night, a dejected David Sr. said, \"Son, don't tell your mother, but I don't think this company is ever going anywhere.\"\u003c/p>\n\u003cp>But then the Bigelows received an invaluable piece of feedback. One grocer reported that a customer had opened a tin, got a whiff of the heady orange fragrance, and was captivated. Realizing that the zestful\u003cstrong> \u003c/strong>aroma was the product's defining feature, the inventive Ruth supplied every shopkeeper with a \"whiffing jar.\" Labeled \"Open and Whiff,\" it was placed by the cash register in the way that perfume-testing bottles are available today at cosmetic counters.\u003c/p>\n\u003cp>Soon Constant Comment was being sold at Bergdorf's and Bloomingdales. But even then, says Cindi Bigelow, sales did not leap. \"It was a very slow, gentle rise. The major jump took place in the 1970s,\" she says, \"when we put our teabags in a folding box instead of a tin – now it became more presentable. And sales took off.\"\u003c/p>\n\u003cp>Bigelow is \"very, very proud\" of the Cohen connection. \"When I first heard the song years and years ago, a friend pointed it out to me, and said\u003cstrong>, \u003c/strong>did you know he's talking about Constant Comment?\" she says. \"It was a real surprise, but we're thrilled to have that association.\"\u003c/p>\n\u003cp>So did the tea and oranges come all the way from China?\u003c/p>\n\u003cp>\"No, they did not,\" laughs Bigelow. \"The tea my grandmother used – and which we continue to use – is handpicked from the top of a mountain in Sri Lanka. We continue to buy from the same tea gardens even today.\"\u003c/p>\n\u003cp>And the oranges? \"Not China, not even close,\" she says. \"I can't tell you which country our oranges are from because that would be giving away too much, but it's from the same source that my grandmother used.\"\u003c/p>\n\u003cp>Interestingly, Suzanne Verdal remembers the \"tea and oranges\" a little differently. In 1998 she told BBC Radio, \"We had tea together many times and mandarin oranges... I would always light a candle and serve tea and it would be quiet for several minutes, then we would speak. And I would speak about life and poetry and we'd share ideas.\"\u003c/p>\n\u003cp>\"I believe Cohen's version,\" says Bigelow. \"Because he was registering everything.\"\u003c/p>\n\u003cp>But where Suzanne Verdal and the Bigelow Tea Co. are in perfect accord is in their common devotion to the environment. Suzanne was an early recycler. Cohen's song describes her wearing \"rags and feathers from Salvation Army counters,\" an aesthetic shaped by her commitment to repurposing old clothes. Bigelow, which tags itself as a \"Zero Waste to Landfill\" company, is big on recycling.\u003c/p>\n\u003cp>\"It's part of the DNA of the employees,\" says Bigelow. \"Corrugated boxes are shredded for packaging, tea dust is used on farms for compost, all our cafeterias use compostable components. There are 900 solar panels on the roof of our Fairfield plant, which gives us 15 per cent of the energy we use. We are proud of being a family-run, inclusive company that believes in kindness. All our teabags are made in America.\"\u003c/p>\n\u003cp>The Bigelow website has several complaints from Constant Comment connoisseurs about missing the old taste. So has the formula of their founding tea changed? The question appalls Bigelow.\u003c/p>\n\u003cp>\"Absolutely not,\" she says. \"People drink with their eyes — and because the design on the box has changed\u003cstrong>, \u003c/strong>they assume the taste has changed. It hasn't. Till today, the only two people who know the formula are my parents. They put on their lab coats, go into a room and do the mixing – 6 minutes of this and 12 minutes of that. What we can't help is the variability in the crop of oranges from year to year, but we would never ever change the original recipe. My father hasn't read those comments, and if he did, he would be so insulted and so hurt – his whole view of mankind would change. I'm not joking.\"\u003c/p>\n\u003cfigure id=\"attachment_113650\" class=\"wp-caption alignright\" style=\"max-width: 600px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/bigelow-tea-4_custom-825abd19553f8b1973ebe8ed5d431295100d1ef3-s600-c85.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/bigelow-tea-4_custom-825abd19553f8b1973ebe8ed5d431295100d1ef3-s600-c85.jpg\" alt=\"Ruth Campbell Bigelow, the creator of Constant Comment.\" width=\"600\" height=\"483\" class=\"size-full wp-image-113650\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/bigelow-tea-4_custom-825abd19553f8b1973ebe8ed5d431295100d1ef3-s600-c85.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/bigelow-tea-4_custom-825abd19553f8b1973ebe8ed5d431295100d1ef3-s600-c85-160x129.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/bigelow-tea-4_custom-825abd19553f8b1973ebe8ed5d431295100d1ef3-s600-c85-240x193.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/bigelow-tea-4_custom-825abd19553f8b1973ebe8ed5d431295100d1ef3-s600-c85-375x302.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/bigelow-tea-4_custom-825abd19553f8b1973ebe8ed5d431295100d1ef3-s600-c85-520x419.jpg 520w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ruth Campbell Bigelow, the creator of Constant Comment. \u003ccite>(Courtesy of Bigelow Tea)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ruth Bigelow died before seeing her company prosper or knowing that her tea would make its way into one of the most beautiful love songs of the age.\u003cstrong> \u003c/strong>She died in 1966, the same year that \u003cem>Suzanne \u003c/em>was made famous by Judy Collins.\u003c/p>\n\u003cp>\"My grandmother was a very generous woman, the sort who would give the shirt off her back,\" says Bigelow. \"But more than anything, she was tenacious. For a woman to be running a business in the 1940s was not an easy thing at all, but she persevered. Because of her, we are where we are today.\"\u003c/p>\n\u003cp>That's why the family has resisted suggestions from canny advertising agencies to change the name of the tea. Constant Comment\u003cstrong> \u003c/strong>doesn't exactly trip off the tongue. \u003cstrong>\"\u003c/strong>It's the name my grandmother gave,\" says Bigelow, \"and we're not changing it.\"\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Nina Martyris is a freelance journalist based in Knoxville, Tenn.Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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"excerpt": "Cohen's friend Suzanne Verdal fed him a black tea with pieces of orange rind in it. That tea is Constant Comment, sold by the Bigelow Tea Co. First sold in the 1940s, it remains popular even today.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>In the summer of '65, Leonard Cohen, the great poet-singer who died last week, spent many happy hours in a warehouse by the St Lawrence River in his hometown, Montreal. As he watched the boats go by, his friend, a young bohemian dancer named Suzanne Verdal, whose warehouse it was, served him tea and oranges that came all the way from China.\u003c/p>\n\u003cp>Or so he famously sang in his 1967 debut single, \u003ca href=\"https://www.youtube.com/watch?v=6o6zMPLcXZ8\">Suzanne\u003c/a>. The haunting ballad would launch Cohen's musical career, taking him from a minor poet and novelist to one of the great songwriters of our time. Tinctured with melancholy, the song touches on love, longing, redemption and faith. It has a mystical quality, but Cohen insisted it was pure journalism. He had simply reported what had happened in that warehouse and set it to music.\u003c/p>\n\u003cp>So did Suzanne really serve tea and oranges? In more than one interview, Cohen was asked what exactly was meant by those fragrant lines:\u003c/p>\n\u003cp>\u003cem>\"and she feeds you tea and oranges \u003cbr> that come all the way from China\"\u003c/em>\u003c/p>\n\u003cp>His answer never varied: \"She fed me a tea called Constant Comment, which has small pieces of orange rind in it, which gave birth to the image.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>He was in fact referring to a store-bought tea manufactured by the Connecticut firm, Bigelow Tea Co. All Cohen had done was deconstruct it into its component parts and whimsically garnish it with a China connection.\u003c/p>\n\u003cp>Disappointingly prosaic? It might have been, except that Constant Comment has an origin story infused with\u003cstrong> \u003c/strong>all the romance of the American entrepreneurial spirit. A child of the Great Depression, this tea would be the founding product of what is one of America's leading specialty tea companies today.\u003c/p>\n\u003cp>It was created by Ruth Campbell Bigelow, the grandmother of the company's current CEO, Cindi Bigelow. Ruth was a successful interior designer till the Great Depression dealt a body blow to her business.\u003c/p>\n\u003cfigure id=\"attachment_113644\" class=\"wp-caption aligncenter\" style=\"max-width: 1659px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/bigelow-tea-3_enl-548f76df2fddbaf38e04355d76d24c53ae724d2c.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/bigelow-tea-3_enl-548f76df2fddbaf38e04355d76d24c53ae724d2c.jpg\" alt=\"Constant Comment creator Ruth Campbell Bigelow with her husband David. She developed the formula in the kitchen of her New York brownstone.\" width=\"1659\" height=\"1476\" class=\"size-full wp-image-113644\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/bigelow-tea-3_enl-548f76df2fddbaf38e04355d76d24c53ae724d2c.jpg 1659w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/bigelow-tea-3_enl-548f76df2fddbaf38e04355d76d24c53ae724d2c-160x142.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/bigelow-tea-3_enl-548f76df2fddbaf38e04355d76d24c53ae724d2c-800x712.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/bigelow-tea-3_enl-548f76df2fddbaf38e04355d76d24c53ae724d2c-768x683.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/bigelow-tea-3_enl-548f76df2fddbaf38e04355d76d24c53ae724d2c-1020x907.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/bigelow-tea-3_enl-548f76df2fddbaf38e04355d76d24c53ae724d2c-1180x1050.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/bigelow-tea-3_enl-548f76df2fddbaf38e04355d76d24c53ae724d2c-960x854.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/bigelow-tea-3_enl-548f76df2fddbaf38e04355d76d24c53ae724d2c-240x214.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/bigelow-tea-3_enl-548f76df2fddbaf38e04355d76d24c53ae724d2c-375x334.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/bigelow-tea-3_enl-548f76df2fddbaf38e04355d76d24c53ae724d2c-520x463.jpg 520w\" sizes=\"(max-width: 1659px) 100vw, 1659px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Constant Comment creator Ruth Campbell Bigelow with her husband David. She developed the formula in the kitchen of her New York brownstone. \u003ccite>(Courtesy of Bigelow Tea)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\"My grandparents literally had no money,\" says Bigelow. \"They had to move to an inn for some time. Those years were very hard.\"\u003c/p>\n\u003cp>In 1945, Ruth chanced upon an old colonial tea recipe to make tea in stone containers, flavored with orange peel and sweet spices. She disappeared into the kitchen of her New York brownstone on 50\u003csup>th\u003c/sup> Street – they'd bought the dilapidated apartment cheap – and began experimenting. She worked at it for weeks. Finally, when she served it to her friends, she was so pleasantly taken aback by the flood of warm comments, she decided to call it Constant Comment.\u003c/p>\n\u003cp>At the time, America had only black tea and green tea. Ruth would pioneer the concept of specialty teas. However,\u003cstrong> \u003c/strong>despite the glowing reviews from her friends, establishing her new orange-tea in the market proved to be an uphill slog.\u003c/p>\n\u003cp>It was first sold in squat tins wrapped in gold foil to specialty stores and boutiques. Since the family\u003cstrong> \u003c/strong>couldn't afford a colored label, Ruth's husband and son, David Sr. and David Jr., sat up every night painstakingly hand-painting the green background and red dresses of the two ladies on the label shown drinking tea. In the morning, the tins were loaded into the family station wagon and sold store by store.\u003c/p>\n\u003cfigure id=\"attachment_113645\" class=\"wp-caption alignright\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/bigelow-tea-1_enl-8786edc270f160f1f23d61e51009e1ff64705b76.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/bigelow-tea-1_enl-8786edc270f160f1f23d61e51009e1ff64705b76-1020x1333.jpg\" alt=\"Constant Comment was first sold in tins wrapped in gold foil. The family could only afford single color labels for the first tea tins. So David Sr. and his son, David Jr., would hand-paint the red ladies on the labels.\" width=\"640\" height=\"836\" class=\"size-large wp-image-113645\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/bigelow-tea-1_enl-8786edc270f160f1f23d61e51009e1ff64705b76-1020x1333.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/bigelow-tea-1_enl-8786edc270f160f1f23d61e51009e1ff64705b76-160x209.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/bigelow-tea-1_enl-8786edc270f160f1f23d61e51009e1ff64705b76-800x1046.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/bigelow-tea-1_enl-8786edc270f160f1f23d61e51009e1ff64705b76-768x1004.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/bigelow-tea-1_enl-8786edc270f160f1f23d61e51009e1ff64705b76-1180x1542.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/bigelow-tea-1_enl-8786edc270f160f1f23d61e51009e1ff64705b76-960x1255.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/bigelow-tea-1_enl-8786edc270f160f1f23d61e51009e1ff64705b76-240x314.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/bigelow-tea-1_enl-8786edc270f160f1f23d61e51009e1ff64705b76-375x490.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/bigelow-tea-1_enl-8786edc270f160f1f23d61e51009e1ff64705b76-520x680.jpg 520w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/bigelow-tea-1_enl-8786edc270f160f1f23d61e51009e1ff64705b76.jpg 1530w\" sizes=\"(max-width: 640px) 100vw, 640px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Constant Comment was first sold in tins wrapped in gold foil. The family could only afford single color labels for the first tea tins. So David Sr. and his son, David Jr., would hand-paint the red ladies on the labels. \u003ccite>(Courtesy of Bigelow Tea)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>One night, a dejected David Sr. said, \"Son, don't tell your mother, but I don't think this company is ever going anywhere.\"\u003c/p>\n\u003cp>But then the Bigelows received an invaluable piece of feedback. One grocer reported that a customer had opened a tin, got a whiff of the heady orange fragrance, and was captivated. Realizing that the zestful\u003cstrong> \u003c/strong>aroma was the product's defining feature, the inventive Ruth supplied every shopkeeper with a \"whiffing jar.\" Labeled \"Open and Whiff,\" it was placed by the cash register in the way that perfume-testing bottles are available today at cosmetic counters.\u003c/p>\n\u003cp>Soon Constant Comment was being sold at Bergdorf's and Bloomingdales. But even then, says Cindi Bigelow, sales did not leap. \"It was a very slow, gentle rise. The major jump took place in the 1970s,\" she says, \"when we put our teabags in a folding box instead of a tin – now it became more presentable. And sales took off.\"\u003c/p>\n\u003cp>Bigelow is \"very, very proud\" of the Cohen connection. \"When I first heard the song years and years ago, a friend pointed it out to me, and said\u003cstrong>, \u003c/strong>did you know he's talking about Constant Comment?\" she says. \"It was a real surprise, but we're thrilled to have that association.\"\u003c/p>\n\u003cp>So did the tea and oranges come all the way from China?\u003c/p>\n\u003cp>\"No, they did not,\" laughs Bigelow. \"The tea my grandmother used – and which we continue to use – is handpicked from the top of a mountain in Sri Lanka. We continue to buy from the same tea gardens even today.\"\u003c/p>\n\u003cp>And the oranges? \"Not China, not even close,\" she says. \"I can't tell you which country our oranges are from because that would be giving away too much, but it's from the same source that my grandmother used.\"\u003c/p>\n\u003cp>Interestingly, Suzanne Verdal remembers the \"tea and oranges\" a little differently. In 1998 she told BBC Radio, \"We had tea together many times and mandarin oranges... I would always light a candle and serve tea and it would be quiet for several minutes, then we would speak. And I would speak about life and poetry and we'd share ideas.\"\u003c/p>\n\u003cp>\"I believe Cohen's version,\" says Bigelow. \"Because he was registering everything.\"\u003c/p>\n\u003cp>But where Suzanne Verdal and the Bigelow Tea Co. are in perfect accord is in their common devotion to the environment. Suzanne was an early recycler. Cohen's song describes her wearing \"rags and feathers from Salvation Army counters,\" an aesthetic shaped by her commitment to repurposing old clothes. Bigelow, which tags itself as a \"Zero Waste to Landfill\" company, is big on recycling.\u003c/p>\n\u003cp>\"It's part of the DNA of the employees,\" says Bigelow. \"Corrugated boxes are shredded for packaging, tea dust is used on farms for compost, all our cafeterias use compostable components. There are 900 solar panels on the roof of our Fairfield plant, which gives us 15 per cent of the energy we use. We are proud of being a family-run, inclusive company that believes in kindness. All our teabags are made in America.\"\u003c/p>\n\u003cp>The Bigelow website has several complaints from Constant Comment connoisseurs about missing the old taste. So has the formula of their founding tea changed? The question appalls Bigelow.\u003c/p>\n\u003cp>\"Absolutely not,\" she says. \"People drink with their eyes — and because the design on the box has changed\u003cstrong>, \u003c/strong>they assume the taste has changed. It hasn't. Till today, the only two people who know the formula are my parents. They put on their lab coats, go into a room and do the mixing – 6 minutes of this and 12 minutes of that. What we can't help is the variability in the crop of oranges from year to year, but we would never ever change the original recipe. My father hasn't read those comments, and if he did, he would be so insulted and so hurt – his whole view of mankind would change. I'm not joking.\"\u003c/p>\n\u003cfigure id=\"attachment_113650\" class=\"wp-caption alignright\" style=\"max-width: 600px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/bigelow-tea-4_custom-825abd19553f8b1973ebe8ed5d431295100d1ef3-s600-c85.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/11/bigelow-tea-4_custom-825abd19553f8b1973ebe8ed5d431295100d1ef3-s600-c85.jpg\" alt=\"Ruth Campbell Bigelow, the creator of Constant Comment.\" width=\"600\" height=\"483\" class=\"size-full wp-image-113650\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/11/bigelow-tea-4_custom-825abd19553f8b1973ebe8ed5d431295100d1ef3-s600-c85.jpg 600w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/bigelow-tea-4_custom-825abd19553f8b1973ebe8ed5d431295100d1ef3-s600-c85-160x129.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/bigelow-tea-4_custom-825abd19553f8b1973ebe8ed5d431295100d1ef3-s600-c85-240x193.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/bigelow-tea-4_custom-825abd19553f8b1973ebe8ed5d431295100d1ef3-s600-c85-375x302.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/11/bigelow-tea-4_custom-825abd19553f8b1973ebe8ed5d431295100d1ef3-s600-c85-520x419.jpg 520w\" sizes=\"(max-width: 600px) 100vw, 600px\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ruth Campbell Bigelow, the creator of Constant Comment. \u003ccite>(Courtesy of Bigelow Tea)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Ruth Bigelow died before seeing her company prosper or knowing that her tea would make its way into one of the most beautiful love songs of the age.\u003cstrong> \u003c/strong>She died in 1966, the same year that \u003cem>Suzanne \u003c/em>was made famous by Judy Collins.\u003c/p>\n\u003cp>\"My grandmother was a very generous woman, the sort who would give the shirt off her back,\" says Bigelow. \"But more than anything, she was tenacious. For a woman to be running a business in the 1940s was not an easy thing at all, but she persevered. Because of her, we are where we are today.\"\u003c/p>\n\u003cp>That's why the family has resisted suggestions from canny advertising agencies to change the name of the tea. Constant Comment\u003cstrong> \u003c/strong>doesn't exactly trip off the tongue. \u003cstrong>\"\u003c/strong>It's the name my grandmother gave,\" says Bigelow, \"and we're not changing it.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>Nina Martyris is a freelance journalist based in Knoxville, Tenn.Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "How Lipton Built An Empire By Selling 'Farm To Table' Tea",
"title": "How Lipton Built An Empire By Selling 'Farm To Table' Tea",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>Lipton tea can be found in almost any grocery store, and the brand is just about synonymous with industrial Big Tea. So tea enthusiasts who sniff at the familiar square bags might be surprised that once upon a time, Lipton was known as the \"farm to table\" of the tea world. In fact, it was sold with the catchy slogan \"direct from tea garden to tea pot.\"\u003c/p>\n\u003cp>So how did Thomas Lipton build this tea empire?\u003c/p>\n\u003cp>Lipton was already a self-made millionaire before he ever entered the tea trade. He was the Scottish-born son of an Irish grocer, and in Glasgow in 1871, he founded the first of a successful chain of grocery stores that made him a wealthy man by age 40.\u003c/p>\n\u003cp>But, in the British working classes, he saw an opportunity to get even richer. In the latter half of the 1800s, tea had become a popular drink among all British classes, but it was still somewhat of a household luxury. Shops were selling loose leaf tea for the equivalent at the time of 50 cents a pound, an amount he knew was beyond the means of a working-class family living on $10 per week. Lipton saw an opening: Why not cut out the middleman?\u003c/p>\n\u003cp>Lipton thought he could slash the retail price of tea to an affordable 30 cents a pound — and still make a handsome profit for himself. At the time, tea brokers were making the largest returns. To lower the price, he would need to stop buying from them and grow his own tea. And that meant he needed land - a lot of it.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>To thwart potential competitors, he booked a \"vacation\" to Australia, but secretly got off in Ceylon, now known as Sri Lanka.\u003c/p>\n\u003cp>Ceylon had been one of the world's greatest coffee producers. But in the late 1860s, a fungus arrived that obliterated that industry. Some planters fled, but others turned to tea, which proved to be an excellent replacement.\u003c/p>\n\u003cfigure id=\"attachment_112900\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/lipton-3_enl-f79258c55c04bfbf61ed6dce92cb3c38ce601aa6.jpg\" alt=\"Baskets full of fresh tea leaves are sorted at a Lipton tea plantation in Ceylon circa 1900.\" width=\"2000\" height=\"1520\" class=\"size-full wp-image-112900\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/lipton-3_enl-f79258c55c04bfbf61ed6dce92cb3c38ce601aa6.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/lipton-3_enl-f79258c55c04bfbf61ed6dce92cb3c38ce601aa6-160x122.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/lipton-3_enl-f79258c55c04bfbf61ed6dce92cb3c38ce601aa6-800x608.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/lipton-3_enl-f79258c55c04bfbf61ed6dce92cb3c38ce601aa6-768x584.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/lipton-3_enl-f79258c55c04bfbf61ed6dce92cb3c38ce601aa6-1020x775.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/lipton-3_enl-f79258c55c04bfbf61ed6dce92cb3c38ce601aa6-1180x897.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/lipton-3_enl-f79258c55c04bfbf61ed6dce92cb3c38ce601aa6-960x730.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/lipton-3_enl-f79258c55c04bfbf61ed6dce92cb3c38ce601aa6-240x182.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/lipton-3_enl-f79258c55c04bfbf61ed6dce92cb3c38ce601aa6-375x285.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/lipton-3_enl-f79258c55c04bfbf61ed6dce92cb3c38ce601aa6-520x395.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Baskets full of fresh tea leaves are sorted at a Lipton tea plantation in Ceylon circa 1900. \u003ccite>( General Photographic Agency/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tea grown in the island's central highlands had a rich, mellow flavor, bright and golden in the cup, and was proving popular at Mincing Lane, the London tea auction house. By the time Lipton arrived in June 1890, Ceylon was already exporting about 45 million pounds of tea per year.\u003c/p>\n\u003cp>But the island was still reeling from the collapse of the coffee industry, and land was going for fire-sale prices.\u003c/p>\n\u003cp>\"You can buy estates here for a song,\" Lipton's agent told him.\u003c/p>\n\u003cp>Lipton snapped up five estates, and soon had about a dozen. He planted his own tea and installed machinery that could handle higher production.\u003c/p>\n\u003cfigure id=\"attachment_112906\" class=\"wp-caption aligncenter\" style=\"max-width: 677px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/lipton-2_enl-171222769a8ec77288c95c4164f58da97fe142f6-s1400.jpg\" alt=\"A Lipton ad from a Canadian grocer publication in 1896 boasts that the company's tea comes "direct from the tea gardens." Lipton traded on the idea that its tea was grown on the company's own estates. But as its tea grew in popularity, Lipton had to rely on outside brokers to meet demand.\" width=\"677\" height=\"891\" class=\"size-full wp-image-112906\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/lipton-2_enl-171222769a8ec77288c95c4164f58da97fe142f6-s1400.jpg 677w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/lipton-2_enl-171222769a8ec77288c95c4164f58da97fe142f6-s1400-160x211.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/lipton-2_enl-171222769a8ec77288c95c4164f58da97fe142f6-s1400-240x316.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/lipton-2_enl-171222769a8ec77288c95c4164f58da97fe142f6-s1400-375x494.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/lipton-2_enl-171222769a8ec77288c95c4164f58da97fe142f6-s1400-520x684.jpg 520w\" sizes=\"(max-width: 677px) 100vw, 677px\">\u003cfigcaption class=\"wp-caption-text\">A Lipton ad from a Canadian grocer publication in 1896 boasts that the company's tea comes \"direct from the tea gardens.\" Lipton traded on the idea that its tea was grown on the company's own estates. But as its tea grew in popularity, Lipton had to rely on outside brokers to meet demand. \u003ccite>(Internet Archive Book Images/Flickr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Before Lipton, shop assistants measured tea by weight from wooden chests and folded it into paper packages. Lipton had the novel idea to sell it in premeasured packets of a quarter, half, and full pound. Standardization would be easier for shops to handle. Another big advantage: It would dispel any customer doubt on the accuracy of a shop's scale or the provenance of the tea.\u003c/p>\n\u003cp>\"He really developed the first consistent brand of tea that was the same from package to package, from location to location, every time you bought it,\" Michael D'Antonio, author of \u003cem>A Full Cup: Sir Thomas Lipton's Extraordinary Life and His Quest for the America's Cup, \u003c/em>\u003cem>\u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=128568385\">\u003cem>told NPR\u003c/em>\u003c/a> in 2010\u003c/em>\u003cem>. \u003c/em>\"And he priced it at half the price of other manufacturers, so it was a runaway hit.\"\u003c/p>\n\u003cp>Lipton became known for selling reliable product at affordable prices. Another advantage: Lipton could advertise his company directly on the packets. Initially they bore the image of a Tamil tea plucker and the aforementioned slogan: \"Direct from tea garden to tea pot.\"\u003c/p>\n\u003cp>The packets were so successful that Lipton began selling his tea not just in his own shops, but through other retailers — in the U.K. and beyond. In 1893, he headed to the World's Fair in Chicago, where he sold 1 million packets of Ceylon tea.\u003c/p>\n\u003cp>Soon, Lipton's bright yellow label with its red shield was everywhere, and his tea became popular in America as well as the U.K. But that popularity meant that Lipton could no longer grow all the tea he needed to meet demand. He was forced to buy from brokers until only a small part of the tea came from his own estates.\u003c/p>\n\u003cp>\"At a time when his dynamic sales and advertising methods, especially in the U.K. and America, were building up a turnover of millions of pounds of tea per year,\" D.M. Forrest noted in his authoritative \u003cem>A Hundred Years of Ceylon Tea: 1867-1967\u003c/em>, \"his 3,000 acres or so could not have supplied a tenth of his needs and he was soon buying and blending where and how he could, like all his major competitors.\"\u003c/p>\n\u003cp>But the \"garden to teapot\" public perception was already well-established: Lipton equaled tea, and Ceylon was its home.\u003c/p>\n\u003cp>Lipton \"gave, or rather did not discourage, the impression that all his teas came from his own gardens,\" wrote Alec Waugh in \u003cem>Lipton: A Centennial Biography\u003c/em>. But if that were true, \"he would have needed to own half the island.\"\u003c/p>\n\u003cp>Lipton was a showman, and his commercial and marketing savvy drove his success. A master of the memorable stunt, in his early years, he had pigs paraded through the streets of Glasgow to his shop to underscore the farm freshness of his bacon. He heralded the first arrival of Ceylon tea with a brass band and bagpipe parade and for a time, printed Lipton Currency Notes.\u003c/p>\n\u003cp>Lipton is now a brand belonging to the colossal British-Dutch multinational Unilever. Its tea is sold in more than 150 countries. While the company does buy tea from Sri Lanka, it no longer owns any of its own gardens on the island. These were sold off — but not until after Lipton's death.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Tea Tuesdays is an occasional series exploring the science, history, culture and economics of this ancient brewed beverage.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.jeff-koehler.com/\">Jeff Koehler\u003c/a> \u003cem>is the author of \u003c/em>Darjeeling: The Colorful History and Precarious Fate of the World's Greatest Tea\u003cem>, which won the 2016 IACP award for literary food writing. Follow him on Twitter @koehlercooks.\u003c/em> \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n",
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"excerpt": "Lipton is just about synonymous with industrial Big Tea these days. So you might be surprised to learn that once upon a time, Lipton was known for selling tea direct from its own gardens.",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Lipton tea can be found in almost any grocery store, and the brand is just about synonymous with industrial Big Tea. So tea enthusiasts who sniff at the familiar square bags might be surprised that once upon a time, Lipton was known as the \"farm to table\" of the tea world. In fact, it was sold with the catchy slogan \"direct from tea garden to tea pot.\"\u003c/p>\n\u003cp>So how did Thomas Lipton build this tea empire?\u003c/p>\n\u003cp>Lipton was already a self-made millionaire before he ever entered the tea trade. He was the Scottish-born son of an Irish grocer, and in Glasgow in 1871, he founded the first of a successful chain of grocery stores that made him a wealthy man by age 40.\u003c/p>\n\u003cp>But, in the British working classes, he saw an opportunity to get even richer. In the latter half of the 1800s, tea had become a popular drink among all British classes, but it was still somewhat of a household luxury. Shops were selling loose leaf tea for the equivalent at the time of 50 cents a pound, an amount he knew was beyond the means of a working-class family living on $10 per week. Lipton saw an opening: Why not cut out the middleman?\u003c/p>\n\u003cp>Lipton thought he could slash the retail price of tea to an affordable 30 cents a pound — and still make a handsome profit for himself. At the time, tea brokers were making the largest returns. To lower the price, he would need to stop buying from them and grow his own tea. And that meant he needed land - a lot of it.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>To thwart potential competitors, he booked a \"vacation\" to Australia, but secretly got off in Ceylon, now known as Sri Lanka.\u003c/p>\n\u003cp>Ceylon had been one of the world's greatest coffee producers. But in the late 1860s, a fungus arrived that obliterated that industry. Some planters fled, but others turned to tea, which proved to be an excellent replacement.\u003c/p>\n\u003cfigure id=\"attachment_112900\" class=\"wp-caption aligncenter\" style=\"max-width: 2000px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/lipton-3_enl-f79258c55c04bfbf61ed6dce92cb3c38ce601aa6.jpg\" alt=\"Baskets full of fresh tea leaves are sorted at a Lipton tea plantation in Ceylon circa 1900.\" width=\"2000\" height=\"1520\" class=\"size-full wp-image-112900\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/lipton-3_enl-f79258c55c04bfbf61ed6dce92cb3c38ce601aa6.jpg 2000w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/lipton-3_enl-f79258c55c04bfbf61ed6dce92cb3c38ce601aa6-160x122.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/lipton-3_enl-f79258c55c04bfbf61ed6dce92cb3c38ce601aa6-800x608.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/lipton-3_enl-f79258c55c04bfbf61ed6dce92cb3c38ce601aa6-768x584.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/lipton-3_enl-f79258c55c04bfbf61ed6dce92cb3c38ce601aa6-1020x775.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/lipton-3_enl-f79258c55c04bfbf61ed6dce92cb3c38ce601aa6-1180x897.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/lipton-3_enl-f79258c55c04bfbf61ed6dce92cb3c38ce601aa6-960x730.jpg 960w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/lipton-3_enl-f79258c55c04bfbf61ed6dce92cb3c38ce601aa6-240x182.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/lipton-3_enl-f79258c55c04bfbf61ed6dce92cb3c38ce601aa6-375x285.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/lipton-3_enl-f79258c55c04bfbf61ed6dce92cb3c38ce601aa6-520x395.jpg 520w\" sizes=\"(max-width: 2000px) 100vw, 2000px\">\u003cfigcaption class=\"wp-caption-text\">Baskets full of fresh tea leaves are sorted at a Lipton tea plantation in Ceylon circa 1900. \u003ccite>( General Photographic Agency/Getty Images)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Tea grown in the island's central highlands had a rich, mellow flavor, bright and golden in the cup, and was proving popular at Mincing Lane, the London tea auction house. By the time Lipton arrived in June 1890, Ceylon was already exporting about 45 million pounds of tea per year.\u003c/p>\n\u003cp>But the island was still reeling from the collapse of the coffee industry, and land was going for fire-sale prices.\u003c/p>\n\u003cp>\"You can buy estates here for a song,\" Lipton's agent told him.\u003c/p>\n\u003cp>Lipton snapped up five estates, and soon had about a dozen. He planted his own tea and installed machinery that could handle higher production.\u003c/p>\n\u003cfigure id=\"attachment_112906\" class=\"wp-caption aligncenter\" style=\"max-width: 677px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/lipton-2_enl-171222769a8ec77288c95c4164f58da97fe142f6-s1400.jpg\" alt=\"A Lipton ad from a Canadian grocer publication in 1896 boasts that the company's tea comes "direct from the tea gardens." Lipton traded on the idea that its tea was grown on the company's own estates. But as its tea grew in popularity, Lipton had to rely on outside brokers to meet demand.\" width=\"677\" height=\"891\" class=\"size-full wp-image-112906\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/lipton-2_enl-171222769a8ec77288c95c4164f58da97fe142f6-s1400.jpg 677w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/lipton-2_enl-171222769a8ec77288c95c4164f58da97fe142f6-s1400-160x211.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/lipton-2_enl-171222769a8ec77288c95c4164f58da97fe142f6-s1400-240x316.jpg 240w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/lipton-2_enl-171222769a8ec77288c95c4164f58da97fe142f6-s1400-375x494.jpg 375w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/lipton-2_enl-171222769a8ec77288c95c4164f58da97fe142f6-s1400-520x684.jpg 520w\" sizes=\"(max-width: 677px) 100vw, 677px\">\u003cfigcaption class=\"wp-caption-text\">A Lipton ad from a Canadian grocer publication in 1896 boasts that the company's tea comes \"direct from the tea gardens.\" Lipton traded on the idea that its tea was grown on the company's own estates. But as its tea grew in popularity, Lipton had to rely on outside brokers to meet demand. \u003ccite>(Internet Archive Book Images/Flickr)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Before Lipton, shop assistants measured tea by weight from wooden chests and folded it into paper packages. Lipton had the novel idea to sell it in premeasured packets of a quarter, half, and full pound. Standardization would be easier for shops to handle. Another big advantage: It would dispel any customer doubt on the accuracy of a shop's scale or the provenance of the tea.\u003c/p>\n\u003cp>\"He really developed the first consistent brand of tea that was the same from package to package, from location to location, every time you bought it,\" Michael D'Antonio, author of \u003cem>A Full Cup: Sir Thomas Lipton's Extraordinary Life and His Quest for the America's Cup, \u003c/em>\u003cem>\u003ca href=\"http://www.npr.org/templates/story/story.php?storyId=128568385\">\u003cem>told NPR\u003c/em>\u003c/a> in 2010\u003c/em>\u003cem>. \u003c/em>\"And he priced it at half the price of other manufacturers, so it was a runaway hit.\"\u003c/p>\n\u003cp>Lipton became known for selling reliable product at affordable prices. Another advantage: Lipton could advertise his company directly on the packets. Initially they bore the image of a Tamil tea plucker and the aforementioned slogan: \"Direct from tea garden to tea pot.\"\u003c/p>\n\u003cp>The packets were so successful that Lipton began selling his tea not just in his own shops, but through other retailers — in the U.K. and beyond. In 1893, he headed to the World's Fair in Chicago, where he sold 1 million packets of Ceylon tea.\u003c/p>\n\u003cp>Soon, Lipton's bright yellow label with its red shield was everywhere, and his tea became popular in America as well as the U.K. But that popularity meant that Lipton could no longer grow all the tea he needed to meet demand. He was forced to buy from brokers until only a small part of the tea came from his own estates.\u003c/p>\n\u003cp>\"At a time when his dynamic sales and advertising methods, especially in the U.K. and America, were building up a turnover of millions of pounds of tea per year,\" D.M. Forrest noted in his authoritative \u003cem>A Hundred Years of Ceylon Tea: 1867-1967\u003c/em>, \"his 3,000 acres or so could not have supplied a tenth of his needs and he was soon buying and blending where and how he could, like all his major competitors.\"\u003c/p>\n\u003cp>But the \"garden to teapot\" public perception was already well-established: Lipton equaled tea, and Ceylon was its home.\u003c/p>\n\u003cp>Lipton \"gave, or rather did not discourage, the impression that all his teas came from his own gardens,\" wrote Alec Waugh in \u003cem>Lipton: A Centennial Biography\u003c/em>. But if that were true, \"he would have needed to own half the island.\"\u003c/p>\n\u003cp>Lipton was a showman, and his commercial and marketing savvy drove his success. A master of the memorable stunt, in his early years, he had pigs paraded through the streets of Glasgow to his shop to underscore the farm freshness of his bacon. He heralded the first arrival of Ceylon tea with a brass band and bagpipe parade and for a time, printed Lipton Currency Notes.\u003c/p>\n\u003cp>Lipton is now a brand belonging to the colossal British-Dutch multinational Unilever. Its tea is sold in more than 150 countries. While the company does buy tea from Sri Lanka, it no longer owns any of its own gardens on the island. These were sold off — but not until after Lipton's death.\u003c/p>\n\u003chr>\n\u003cp>\u003cem>Tea Tuesdays is an occasional series exploring the science, history, culture and economics of this ancient brewed beverage.\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.jeff-koehler.com/\">Jeff Koehler\u003c/a> \u003cem>is the author of \u003c/em>Darjeeling: The Colorful History and Precarious Fate of the World's Greatest Tea\u003cem>, which won the 2016 IACP award for literary food writing. Follow him on Twitter @koehlercooks.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "What Is the Q Grader Coffee System, and What Does It Mean For Your Morning Cup?",
"title": "What Is the Q Grader Coffee System, and What Does It Mean For Your Morning Cup?",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>The Q grader exam is among the most rigorous tests in the sensory realm. Those who pass it are likened to sommeliers of coffee; but Q graders don’t show up tableside and tell you how to prepare your morning brew, so the analogy doesn’t really hold. The exam itself has been compared to the bar exam in law, but the reality is that a Q grader’s practical experience—working with green coffee, roasting coffee, cupping it, identifying its sensory features—is more crucial to passing the Q than any amount of book knowledge, so that’s not a great analogy, either. \u003c/p>\n\u003cp>I took the Q grader exam in August of this year, and the analogy I’ll offer is that of a Zen practitioner trying to meditate in a traffic jam: a Q grader must cut through all the sensory noise—extraneous aromas, flavor and texture residues, the coffee that came before this one, and one’s own subjective preferences—to identify the essence of any given coffee. And we must do so in a room full of other— other nervous, amped, perhaps even sweaty people—trying to do the same thing, while being timed. \u003c/p>\n\u003cfigure id=\"attachment_112638\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/IMG_3289-new.jpg\" alt=\"The author, Kim Westerman, cupping coffee in Costa Rica\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-112638\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_3289-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_3289-new-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_3289-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_3289-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_3289-new-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_3289-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_3289-new-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The author, Kim Westerman, cupping coffee in Costa Rica \u003ccite>(Kelsey Klebba)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Q system employs a standard and a universal language for evaluating coffee, both at the export level and at the consumer level, first certifying coffees as specialty, or not, then assigning a score on a 100-point scale. (Coffees that score below 80 are deemed commodity, i.e., not specialty coffees.) Q certified coffees fetch premium prices for farmers and exporters and allow green-coffee buyers to select by score and other qualities to present roasters with the wealth of options—across origins, processing methods, and coffee varieties—we see as coffee drinkers in cafés and on store shelves. And this is just for Arabica coffees! There’s an entirely different system for the Robusta species of coffee, hardier plants than Arabica, but much less desirable in terms of flavor.\u003c/p>\n\u003cfigure id=\"attachment_112639\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/IMG_4271-new.jpg\" alt=\"Micro-lots of coffee separated by variety on a farm in Costa Rica\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112639\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_4271-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_4271-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_4271-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_4271-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_4271-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_4271-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_4271-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Micro-lots of coffee separated by variety on a farm in Costa Rica \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In a nutshell, the Q system is designed to uphold the standards set for specialty coffee by the \u003ca href=\"http://www.scaa.org/\" target=\"_blank\">Specialty Coffee Association of America\u003c/a> (SCAA), which just unified, after much brouhaha, with the Specialty Coffee Association of Europe (SCAE). And, of course, coffee-producing countries each have their own elaborate systems for grading and certifying coffee quality. \u003c/p>\n\u003cp>All this formality and infrastructure around coffee might imply that there’s something to the critique of snobbery often leveled at the coffee industry these days, especially in U.S. cities like San Francisco, Los Angeles, Portland, Seattle, and New York, where a simple pour-over cup might cost you five bucks, not including tip. But it’s important to remember that coffee is a fruit that must be tended carefully from seed to cup, as they say, in order to result in the level of quality we’ve come to expect. Farmers have to select the best varieties to plant, know where to plant them for optimal growth and development of sugars, as well as oversee the processing of the cherries to avoid common taints, such as mold, which can ruin an entire crop. The responsibilities of everyone else in the supply chain ensue, from the millers and exporters, to the buyers and roasters, to the retailers and baristas. When you stop to consider how many people it takes to bring that exquisite cup to you, any one of whom might make a crucial error, then what we sometimes view as snobbery might be more accurately denoted as care.\u003c/p>\n\u003cfigure id=\"attachment_112637\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/IMG_3138-new.jpg\" alt=\"Just-picked coffee cherries\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-112637\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_3138-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_3138-new-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_3138-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_3138-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_3138-new-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_3138-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_3138-new-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Just-picked coffee cherries \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Hence, the increased interest in the Q certification process. There are currently about 3500 licensed Q-graders in the world, having passed the test administered by an instructor from the Coffee Quality Institute (CQI). I was fortunate to work with Jodi Dowell Wieser, who started her career with the renowned Willem Boot at \u003ca href=\"https://bootcoffee.com/\" target=\"_blank\">Boot Coffee\u003c/a> in San Rafael, California before launching \u003ca href=\"https://gathercoffeecompany.com/\" target=\"_blank\">Gather Coffee Company\u003c/a>, devoted to coffee education and training. Jodi is the perfect Q teacher: calm, rigorous, encouraging and empathetic, with a big bag of strategy tricks she’s happy to share.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When I passed the Q, mid-morning one fine Saturday, after rounds of triangulations (identifying the different cups in multiple sets of coffees), my fellow classmates congratulated me, and I certainly felt relieved. But all I could do was slink quietly into the kitchen of the lab where our class was being held and wash some dishes, running my hands in the warm water and focusing on cleaning the glasses we’d used for cupping. It took me nearly an hour to come down off the experience before I was able to be present for my classmates, who felt at this point more like comrades, as they finished their tests and waited for the results. \u003c/p>\n\u003cfigure id=\"attachment_112640\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/IMG_4588-new.jpg\" alt=\"Coffee set up for a blind cupping\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_4588-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_4588-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_4588-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_4588-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_4588-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_4588-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_4588-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Coffee set up for a blind cupping \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You get three tries to pass most of the sensory tests, which number 19 out of 20 (only one is a written test) over three days of exams. For the tests that involve your nose and palate, the ones you don’t pass the first time get harder, not easier, as these senses get overworked (and eventually dulled) by repeated exposure to coffee aromas and flavors. One strategy that worked well for me was to avoid using my palate whenever possible, so as not to saturate it. That was only possible in two sets of tests: the olfactory and the aforementioned triangulations. \u003c/p>\n\u003cp>The olfactory tests are divided into four categories: sugar browning, dry distillation, enzymatic, and aromatic taints. Each aroma kit has nine distinct aromas, and the goal is to identify six specific aromas and their corresponding matches in the test kit, and then identify by name three additional aromas. One challenge is that the kit, produced by Le Nez du Café, is comprised of synthetic aromas, so “toast” might smell more like butter and “licorice” might remind you of maple syrup. So, in addition to memorizing these 36 aromas, you often have to unlearn olfactory memories you’ve carried around for years. One sample in my test kit, “malt,” was tainted and didn’t have a clear match in the reference kit. It smelled to me like stinky cheese or dirty socks, and it had no referent I could identify. After I failed the test a second time (first guessing black currant, then licorice), I reluctantly approached Jodi, who was able to identify the vial as tainted and throw out the question, something that rarely happens, but can be an important revelation if it does.\u003c/p>\n\u003cp>Most students rely on their palates for the triangulations, but one strategy I attribute to my success is relying only on my nose for the triangulations. Divided into four tests—naturals, Asias, milds and Africas—each triangulation session is comprised of eight sets of three cups of coffees, two in each set that are the same coffee, and one that is different. Although I almost hyperventilated during each round (by the necessity of inhaling disproportionately to each exhale), my olfactory assessment of the fragrance of the dry coffee grounds before pouring the water over them, followed by my assessment of the aroma of the wet grounds, was my method for attacking this exam. Once I got my palate involved, my taste buds became too saturated to make subtle distinctions among flavor profiles. And all of these triangulation tests, as the olfactory tests above, are administered under red light, so that colors can’t influence your judgment. Just imagine eight students scrambling around a table in the dark trying to pass these tests! Not only do the exams require complete focus and concentration, they also require the courtesy that comes with body awareness and conscious protocols discussed and developed by the class as a whole. Miraculously, I was able to pass all four triangulation exams on the first try, largely because I kept my mouth out of it.\u003c/p>\n\u003cp>The tests that specifically involve the palate are the \u003ca href=\"http://www.scaa.org/?page=resources&d=cupping-protocols\" target=\"_blank\">cuppings\u003c/a>, which are graded on each student’s calibration to the group, as well as the sensory skills test and the matching pairs test, both of which were the hardest for me, personally. Our class was beautifully calibrated from the start, which gave us all a boost. Although I passed the sensory skills test on the first try, it was by the skin of my teeth. I passed the matching pairs test on my second attempt. What the heck are these tests designed to assess?\u003c/p>\n\u003cfigure id=\"attachment_112645\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/IMG_9402-new.jpg\" alt=\"Studying cupping notes at the Coffee Review lab in Berkeley.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-112645\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_9402-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_9402-new-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_9402-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_9402-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_9402-new-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_9402-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_9402-new-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Studying cupping notes at the Coffee Review lab in Berkeley \u003ccite>(Kimn Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The sensory skills test measures your ability to distinguish among sweet, sour and salty flavors in water. Easy, right? Well, part one is easy, as it is an instructor-led reference set. Part two requires you to line up each by level of intensity, for example, salty 1, salty 2, salty 3. This one isn’t terribly hard, either. But in order to pass the test, you must score 67% or higher on Part three, an identification of combinations of two or three mixtures, at different levels of intensity: mind-boggling. Because, for me, the tap water used as a base suddenly seemed to contain hints of salt, sugar, and citric acid. So, to identify these at their minutest levels was very difficult. Somehow, I manage to squeak by.\u003c/p>\n\u003cp>I made a strategic error in my first approach to matching pairs, the test that requires you to taste eight sets of four weak-brewed coffees, two of which in each set are untainted, and two of which are tainted with one of four acids commonly found in coffee: citric, malic, acetic and phosphoric. These acids are difficult for many people to distinguish among, much less identify by name, simply placed in water. But adding them to weak coffee, which itself contains acid compounds, raises the bar considerably. The first time I took this test, I made the mistake of trying to name the acids as I was simultaneously going around trying to identify tainted cups in each set. By the end of the test, I felt like I was swimming in a sea of lemon juice, with my mouth open. My success in round two, I attribute simply to taking one pass around the table to identify which cups were tainted, the easier task of the two, by far. Then, I cleansed my palate—not with the mineral water and crackers that had been the key to the kingdom in previous tests—but with sugar I licked off the top of a doughnut, a breakfast treat Jodi had kindly brought in for the class. This strategy was completely counter-intuitive to me, as sugar wrecks my palate more than almost anything, but it was precisely the antidote I needed to the pile-up of acid on my tongue and the insides of my cheeks. \u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>This is a small window into the training behind the folks who evaluate and sign off on the coffee you drink every morning. The Q grader license is good for three years, and then I’ll have to calibrate with other cuppers to renew. But I’m done with swimming in a sea of acids forever. And now, when I cup coffees that come into the lab where I work at \u003ca href=\"http://www.coffeereview.com/\" target=\"_blank\">Coffee Review\u003c/a>, I sometimes say “malic” when a coffee’s acidity is reminiscent of biting into a crisp apple, or “phosphoric” when the mouthfeel is more like drinking a Coke. And then I laugh, or sigh, grateful to have gotten through the Q grader exam in one piece.\u003c/p>\n\n",
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"excerpt": "An inside look at the certification process for the experts who evaluate coffee quality before it comes to market.\r\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The Q grader exam is among the most rigorous tests in the sensory realm. Those who pass it are likened to sommeliers of coffee; but Q graders don’t show up tableside and tell you how to prepare your morning brew, so the analogy doesn’t really hold. The exam itself has been compared to the bar exam in law, but the reality is that a Q grader’s practical experience—working with green coffee, roasting coffee, cupping it, identifying its sensory features—is more crucial to passing the Q than any amount of book knowledge, so that’s not a great analogy, either. \u003c/p>\n\u003cp>I took the Q grader exam in August of this year, and the analogy I’ll offer is that of a Zen practitioner trying to meditate in a traffic jam: a Q grader must cut through all the sensory noise—extraneous aromas, flavor and texture residues, the coffee that came before this one, and one’s own subjective preferences—to identify the essence of any given coffee. And we must do so in a room full of other— other nervous, amped, perhaps even sweaty people—trying to do the same thing, while being timed. \u003c/p>\n\u003cfigure id=\"attachment_112638\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/IMG_3289-new.jpg\" alt=\"The author, Kim Westerman, cupping coffee in Costa Rica\" width=\"1920\" height=\"1440\" class=\"size-full wp-image-112638\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_3289-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_3289-new-400x300.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_3289-new-800x600.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_3289-new-768x576.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_3289-new-1440x1080.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_3289-new-1180x885.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_3289-new-960x720.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The author, Kim Westerman, cupping coffee in Costa Rica \u003ccite>(Kelsey Klebba)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The Q system employs a standard and a universal language for evaluating coffee, both at the export level and at the consumer level, first certifying coffees as specialty, or not, then assigning a score on a 100-point scale. (Coffees that score below 80 are deemed commodity, i.e., not specialty coffees.) Q certified coffees fetch premium prices for farmers and exporters and allow green-coffee buyers to select by score and other qualities to present roasters with the wealth of options—across origins, processing methods, and coffee varieties—we see as coffee drinkers in cafés and on store shelves. And this is just for Arabica coffees! There’s an entirely different system for the Robusta species of coffee, hardier plants than Arabica, but much less desirable in terms of flavor.\u003c/p>\n\u003cfigure id=\"attachment_112639\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/IMG_4271-new.jpg\" alt=\"Micro-lots of coffee separated by variety on a farm in Costa Rica\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112639\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_4271-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_4271-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_4271-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_4271-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_4271-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_4271-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_4271-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Micro-lots of coffee separated by variety on a farm in Costa Rica \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>In a nutshell, the Q system is designed to uphold the standards set for specialty coffee by the \u003ca href=\"http://www.scaa.org/\" target=\"_blank\">Specialty Coffee Association of America\u003c/a> (SCAA), which just unified, after much brouhaha, with the Specialty Coffee Association of Europe (SCAE). And, of course, coffee-producing countries each have their own elaborate systems for grading and certifying coffee quality. \u003c/p>\n\u003cp>All this formality and infrastructure around coffee might imply that there’s something to the critique of snobbery often leveled at the coffee industry these days, especially in U.S. cities like San Francisco, Los Angeles, Portland, Seattle, and New York, where a simple pour-over cup might cost you five bucks, not including tip. But it’s important to remember that coffee is a fruit that must be tended carefully from seed to cup, as they say, in order to result in the level of quality we’ve come to expect. Farmers have to select the best varieties to plant, know where to plant them for optimal growth and development of sugars, as well as oversee the processing of the cherries to avoid common taints, such as mold, which can ruin an entire crop. The responsibilities of everyone else in the supply chain ensue, from the millers and exporters, to the buyers and roasters, to the retailers and baristas. When you stop to consider how many people it takes to bring that exquisite cup to you, any one of whom might make a crucial error, then what we sometimes view as snobbery might be more accurately denoted as care.\u003c/p>\n\u003cfigure id=\"attachment_112637\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/IMG_3138-new.jpg\" alt=\"Just-picked coffee cherries\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-112637\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_3138-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_3138-new-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_3138-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_3138-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_3138-new-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_3138-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_3138-new-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Just-picked coffee cherries \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Hence, the increased interest in the Q certification process. There are currently about 3500 licensed Q-graders in the world, having passed the test administered by an instructor from the Coffee Quality Institute (CQI). I was fortunate to work with Jodi Dowell Wieser, who started her career with the renowned Willem Boot at \u003ca href=\"https://bootcoffee.com/\" target=\"_blank\">Boot Coffee\u003c/a> in San Rafael, California before launching \u003ca href=\"https://gathercoffeecompany.com/\" target=\"_blank\">Gather Coffee Company\u003c/a>, devoted to coffee education and training. Jodi is the perfect Q teacher: calm, rigorous, encouraging and empathetic, with a big bag of strategy tricks she’s happy to share.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When I passed the Q, mid-morning one fine Saturday, after rounds of triangulations (identifying the different cups in multiple sets of coffees), my fellow classmates congratulated me, and I certainly felt relieved. But all I could do was slink quietly into the kitchen of the lab where our class was being held and wash some dishes, running my hands in the warm water and focusing on cleaning the glasses we’d used for cupping. It took me nearly an hour to come down off the experience before I was able to be present for my classmates, who felt at this point more like comrades, as they finished their tests and waited for the results. \u003c/p>\n\u003cfigure id=\"attachment_112640\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/IMG_4588-new.jpg\" alt=\"Coffee set up for a blind cupping\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112640\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_4588-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_4588-new-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_4588-new-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_4588-new-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_4588-new-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_4588-new-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_4588-new-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Coffee set up for a blind cupping \u003ccite>(Kim Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>You get three tries to pass most of the sensory tests, which number 19 out of 20 (only one is a written test) over three days of exams. For the tests that involve your nose and palate, the ones you don’t pass the first time get harder, not easier, as these senses get overworked (and eventually dulled) by repeated exposure to coffee aromas and flavors. One strategy that worked well for me was to avoid using my palate whenever possible, so as not to saturate it. That was only possible in two sets of tests: the olfactory and the aforementioned triangulations. \u003c/p>\n\u003cp>The olfactory tests are divided into four categories: sugar browning, dry distillation, enzymatic, and aromatic taints. Each aroma kit has nine distinct aromas, and the goal is to identify six specific aromas and their corresponding matches in the test kit, and then identify by name three additional aromas. One challenge is that the kit, produced by Le Nez du Café, is comprised of synthetic aromas, so “toast” might smell more like butter and “licorice” might remind you of maple syrup. So, in addition to memorizing these 36 aromas, you often have to unlearn olfactory memories you’ve carried around for years. One sample in my test kit, “malt,” was tainted and didn’t have a clear match in the reference kit. It smelled to me like stinky cheese or dirty socks, and it had no referent I could identify. After I failed the test a second time (first guessing black currant, then licorice), I reluctantly approached Jodi, who was able to identify the vial as tainted and throw out the question, something that rarely happens, but can be an important revelation if it does.\u003c/p>\n\u003cp>Most students rely on their palates for the triangulations, but one strategy I attribute to my success is relying only on my nose for the triangulations. Divided into four tests—naturals, Asias, milds and Africas—each triangulation session is comprised of eight sets of three cups of coffees, two in each set that are the same coffee, and one that is different. Although I almost hyperventilated during each round (by the necessity of inhaling disproportionately to each exhale), my olfactory assessment of the fragrance of the dry coffee grounds before pouring the water over them, followed by my assessment of the aroma of the wet grounds, was my method for attacking this exam. Once I got my palate involved, my taste buds became too saturated to make subtle distinctions among flavor profiles. And all of these triangulation tests, as the olfactory tests above, are administered under red light, so that colors can’t influence your judgment. Just imagine eight students scrambling around a table in the dark trying to pass these tests! Not only do the exams require complete focus and concentration, they also require the courtesy that comes with body awareness and conscious protocols discussed and developed by the class as a whole. Miraculously, I was able to pass all four triangulation exams on the first try, largely because I kept my mouth out of it.\u003c/p>\n\u003cp>The tests that specifically involve the palate are the \u003ca href=\"http://www.scaa.org/?page=resources&d=cupping-protocols\" target=\"_blank\">cuppings\u003c/a>, which are graded on each student’s calibration to the group, as well as the sensory skills test and the matching pairs test, both of which were the hardest for me, personally. Our class was beautifully calibrated from the start, which gave us all a boost. Although I passed the sensory skills test on the first try, it was by the skin of my teeth. I passed the matching pairs test on my second attempt. What the heck are these tests designed to assess?\u003c/p>\n\u003cfigure id=\"attachment_112645\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/10/IMG_9402-new.jpg\" alt=\"Studying cupping notes at the Coffee Review lab in Berkeley.\" width=\"1920\" height=\"2560\" class=\"size-full wp-image-112645\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_9402-new.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_9402-new-400x533.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_9402-new-800x1067.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_9402-new-768x1024.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_9402-new-1440x1920.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_9402-new-1180x1573.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/10/IMG_9402-new-960x1280.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Studying cupping notes at the Coffee Review lab in Berkeley \u003ccite>(Kimn Westerman)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The sensory skills test measures your ability to distinguish among sweet, sour and salty flavors in water. Easy, right? Well, part one is easy, as it is an instructor-led reference set. Part two requires you to line up each by level of intensity, for example, salty 1, salty 2, salty 3. This one isn’t terribly hard, either. But in order to pass the test, you must score 67% or higher on Part three, an identification of combinations of two or three mixtures, at different levels of intensity: mind-boggling. Because, for me, the tap water used as a base suddenly seemed to contain hints of salt, sugar, and citric acid. So, to identify these at their minutest levels was very difficult. Somehow, I manage to squeak by.\u003c/p>\n\u003cp>I made a strategic error in my first approach to matching pairs, the test that requires you to taste eight sets of four weak-brewed coffees, two of which in each set are untainted, and two of which are tainted with one of four acids commonly found in coffee: citric, malic, acetic and phosphoric. These acids are difficult for many people to distinguish among, much less identify by name, simply placed in water. But adding them to weak coffee, which itself contains acid compounds, raises the bar considerably. The first time I took this test, I made the mistake of trying to name the acids as I was simultaneously going around trying to identify tainted cups in each set. By the end of the test, I felt like I was swimming in a sea of lemon juice, with my mouth open. My success in round two, I attribute simply to taking one pass around the table to identify which cups were tainted, the easier task of the two, by far. Then, I cleansed my palate—not with the mineral water and crackers that had been the key to the kingdom in previous tests—but with sugar I licked off the top of a doughnut, a breakfast treat Jodi had kindly brought in for the class. This strategy was completely counter-intuitive to me, as sugar wrecks my palate more than almost anything, but it was precisely the antidote I needed to the pile-up of acid on my tongue and the insides of my cheeks. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This is a small window into the training behind the folks who evaluate and sign off on the coffee you drink every morning. The Q grader license is good for three years, and then I’ll have to calibrate with other cuppers to renew. But I’m done with swimming in a sea of acids forever. And now, when I cup coffees that come into the lab where I work at \u003ca href=\"http://www.coffeereview.com/\" target=\"_blank\">Coffee Review\u003c/a>, I sometimes say “malic” when a coffee’s acidity is reminiscent of biting into a crisp apple, or “phosphoric” when the mouthfeel is more like drinking a Coke. And then I laugh, or sigh, grateful to have gotten through the Q grader exam in one piece.\u003c/p>\n\n\u003c/div>\u003c/p>",
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"disqusTitle": "Taste Test Guide: Local, Ready To Drink Cold Brew Coffees",
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"content": "\u003cp>Over the last few years, traditional iced coffee--hot coffee dumped over a cup of ice--has been slowly \u003ca href=\"http://www.mintel.com/press-centre/food-and-drink/us-cold-brew-coffee-sales-grow-115-from-2014-2015\" target=\"_blank\">usurped\u003c/a> by a trendy newcomer: cold brew. Its devotees say that cold brew’s \u003ca href=\"http://cooking.nytimes.com/recipes/1017355-cold-brewed-iced-coffee\" target=\"_blank\">preparation\u003c/a>, where coarsely ground coffee isn’t heated, and is instead combined with room temperature water for a long period of time (usually 8-12 hours) before being strained, leads to a smoother, more flavorful cup of cold coffee. While Japan has been preparing cold brew \u003ca href=\"https://www.theguardian.com/lifeandstyle/wordofmouth/2014/sep/09/coffee-cold-brew-hot-new-thing\" target=\"_blank\">since the 1600s\u003c/a>, it didn’t become popular in America until the 90s and early 2000s, when third wave coffee shops started including it on their menus. Portland’s Stumptown started selling bottles of their cold brew in 2011, paving the way for today’s current crop of ready-to-drink coffees. This summer, the trend reached its peak when corporate coffee behemoth \u003ca href=\"http://greatideas.people.com/2015/07/07/starbucks-cold-brew-iced-coffee-nationwide/\" target=\"_blank\">Starbucks\u003c/a> started offering cold brew coffee at their locations nationwide. Even Dunkin' Donuts--whose traditional iced coffee inspires cult-like \u003ca href=\"http://www.eater.com/2016/8/4/12373292/dunkin-donuts-cold-brew-iced-coffee\" target=\"_blank\">levels of devotion\u003c/a>--now offers it.\u003c/p>\n\u003cp>In the Bay Area, where coffee has been taken seriously since the early days of Peet’s, cold brew is nothing new. In fact, some roasters have even moved on from cold brew, using techniques like flash and pressure brewing to craft delicious cups of cold coffee. Here are some of our favorite locally made iced coffees, a diverse groups of flavors and styles, all helpfully available in bottles or cans. Did we miss your favorite? Let us know in the comments.\u003c/p>\n\u003cfigure id=\"attachment_112444\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112444\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/DSC_1917.jpg\" alt=\"Flash brewed coffee from the East Bay's Highwire Coffee.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1917.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1917-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1917-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1917-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1917-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1917-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1917-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Flash brewed coffee from the East Bay's Highwire Coffee. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The East Bay’s \u003ca href=\"http://www.highwirecoffee.com/\" target=\"_blank\">Highwire\u003c/a> has experimented with several types of cold coffee over the years, from traditional iced coffee to their Howlin’ Wolf nitro-iced coffee available on tap. Their latest offering is Flash, a cold can of coffee that’s not cold brew. Instead, it’s flash-brewed iced coffee: the style, which has also been called \u003ca href=\"http://www.baristaguildofamerica.net/how-to-make-japanese-iced-coffee-by-peter-giuliano/\" target=\"_blank\">Japanese iced coffee\u003c/a>, is made by preparing hot coffee using traditional methods, and then putting it over a carefully determined amount of ice that cools it down without weakening the flavor. Advocates of this method prefer it over cold brew because there are certain elements and flavors of coffee that can only be unlocked in contact with hot water, and Highwire’s bright and flavorful version shows the advantage of this approach. It’s slightly bitter and more acidic than cold brew, but it’s boldly complex, with a light chocolatey flavor. If you’re a fan of the subtleties of pour over coffee, try this one.\u003c/p>\n\u003cfigure id=\"attachment_112445\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112445\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/DSC_1918.jpg\" alt=\"Cold brew from Peet's in Berkeley.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1918.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1918-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1918-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1918-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1918-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1918-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1918-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cold brew from Peet's in Berkeley. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Although the Berkeley-based \u003ca href=\"http://www.peets.com/\" target=\"_blank\">Peet’s\u003c/a> only recently launched a line of cold brew bottles--including a “coffee au lait,” dark chocolate and plain versions--their label, which declares them “The Original Craft Coffee,” reminds you that they were one of the country’s first coffee roasters to take a more thoughtful approach to roasting by emphasizing the importance of a coffee’s origin. Their plain cold brew is made from an East African Baridi Blend that’s prepared in their signature, aggressively dark roasted style, and while it’s a lighter, less intense version than other cold brews I tried, it’s still satisfying and smooth. It’s perfect for anyone who prefers darker roasted coffees, and who wants something that’s gentle, slightly sweet and low in acidity.\u003c/p>\n\u003cfigure id=\"attachment_112448\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112448\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/DSC_1927.jpg\" alt=\"Iced coffee from Oakland's Black Medicine.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1927.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1927-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1927-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1927-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1927-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1927-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1927-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Iced coffee from Oakland's Black Medicine. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like Highwire’s Flash, Oakland’s \u003ca href=\"http://www.blackmedicine.com/\" target=\"_blank\">Black Medicine\u003c/a> isn’t a traditional cold brew. They brew their beans--a mix of Latin American and African beans--in a proprietary, pressurized machine, and then cool it down before canning. According to them, this method keeps oxygen out of the coffee, allowing stronger and subtler flavors to emerge. They offer an iced mocha and iced latte in addition to a plain cold brew, and the plain version is an intense can of coffee: it has a full, almost creamy mouthful, with notes of chocolate and fruit. It’s also extremely caffeinated--be aware that the innocent-seeming can contains the caffeine equivalent of two standard cups of coffee.\u003c/p>\n\u003cfigure id=\"attachment_112447\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112447\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/DSC_1925.jpg\" alt=\"Cold brew with cacao nibs from Emeryville's Milton & Small.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1925.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1925-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1925-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1925-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1925-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1925-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1925-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cold brew with cacao nibs from Emeryville's Milton & Small. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://miltonandsmall.com/\" target=\"_blank\">Milton & Small\u003c/a>, based in Emeryville, offers cold brews made from organic medium and dark roasts in a variety of flavors, from a plain version to one mixed with maple syrup and \u003ca href=\"https://en.wikipedia.org/wiki/Inonotus_obliquus\" target=\"_blank\">chaga mushrooms\u003c/a>. One of their more intriguing options is the cold brew combined with cacao nibs. Since there’s no sugar added, it’s nothing like a mocha. Instead, the cacao beans add acidity and fullness, with the coffee’s natural sweetness counteracting the bitterness of the cacao, creating something that tastes similar to an extra-dark chocolate bar. It's a natural combination and a healthier, intriguing alternative to the conventional coffee and chocolate pairing.\u003c/p>\n\u003cfigure id=\"attachment_112446\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112446\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/DSC_1921.jpg\" alt=\"New Orleans-style iced coffee from Oakland's Blue Bottle.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1921.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1921-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1921-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1921-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1921-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1921-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1921-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">New Orleans-style iced coffee from Oakland's Blue Bottle. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Oakland’s \u003ca href=\"https://bluebottlecoffee.com/\" target=\"_blank\">Blue Bottle\u003c/a> offers one of the Bay Area’s most popular ready-to-drink coffees: they started selling cartons of their New Orleans-style cold brew (chicory root, organic cold brew, Clover milk and organic cane sugar) in 2014, and now you can buy a 12-pack of them from your local Costco. A taste reveals why it’s been so successful. It’s a sophisticated, classed-up version of a iced latte (which \u003ca href=\"https://bluebottlecoffee.com/preparation-guides/new-orleans-iced\" target=\"_blank\">their site reveals\u003c/a> was an inspiration when creating the New Orleans). It’s sweet but not cloying, creamy and full-bodied, with a rich, caramelized scent that recalls brownie batter.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>Over the last few years, traditional iced coffee--hot coffee dumped over a cup of ice--has been slowly \u003ca href=\"http://www.mintel.com/press-centre/food-and-drink/us-cold-brew-coffee-sales-grow-115-from-2014-2015\" target=\"_blank\">usurped\u003c/a> by a trendy newcomer: cold brew. Its devotees say that cold brew’s \u003ca href=\"http://cooking.nytimes.com/recipes/1017355-cold-brewed-iced-coffee\" target=\"_blank\">preparation\u003c/a>, where coarsely ground coffee isn’t heated, and is instead combined with room temperature water for a long period of time (usually 8-12 hours) before being strained, leads to a smoother, more flavorful cup of cold coffee. While Japan has been preparing cold brew \u003ca href=\"https://www.theguardian.com/lifeandstyle/wordofmouth/2014/sep/09/coffee-cold-brew-hot-new-thing\" target=\"_blank\">since the 1600s\u003c/a>, it didn’t become popular in America until the 90s and early 2000s, when third wave coffee shops started including it on their menus. Portland’s Stumptown started selling bottles of their cold brew in 2011, paving the way for today’s current crop of ready-to-drink coffees. This summer, the trend reached its peak when corporate coffee behemoth \u003ca href=\"http://greatideas.people.com/2015/07/07/starbucks-cold-brew-iced-coffee-nationwide/\" target=\"_blank\">Starbucks\u003c/a> started offering cold brew coffee at their locations nationwide. Even Dunkin' Donuts--whose traditional iced coffee inspires cult-like \u003ca href=\"http://www.eater.com/2016/8/4/12373292/dunkin-donuts-cold-brew-iced-coffee\" target=\"_blank\">levels of devotion\u003c/a>--now offers it.\u003c/p>\n\u003cp>In the Bay Area, where coffee has been taken seriously since the early days of Peet’s, cold brew is nothing new. In fact, some roasters have even moved on from cold brew, using techniques like flash and pressure brewing to craft delicious cups of cold coffee. Here are some of our favorite locally made iced coffees, a diverse groups of flavors and styles, all helpfully available in bottles or cans. Did we miss your favorite? Let us know in the comments.\u003c/p>\n\u003cfigure id=\"attachment_112444\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112444\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/DSC_1917.jpg\" alt=\"Flash brewed coffee from the East Bay's Highwire Coffee.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1917.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1917-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1917-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1917-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1917-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1917-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1917-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Flash brewed coffee from the East Bay's Highwire Coffee. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>The East Bay’s \u003ca href=\"http://www.highwirecoffee.com/\" target=\"_blank\">Highwire\u003c/a> has experimented with several types of cold coffee over the years, from traditional iced coffee to their Howlin’ Wolf nitro-iced coffee available on tap. Their latest offering is Flash, a cold can of coffee that’s not cold brew. Instead, it’s flash-brewed iced coffee: the style, which has also been called \u003ca href=\"http://www.baristaguildofamerica.net/how-to-make-japanese-iced-coffee-by-peter-giuliano/\" target=\"_blank\">Japanese iced coffee\u003c/a>, is made by preparing hot coffee using traditional methods, and then putting it over a carefully determined amount of ice that cools it down without weakening the flavor. Advocates of this method prefer it over cold brew because there are certain elements and flavors of coffee that can only be unlocked in contact with hot water, and Highwire’s bright and flavorful version shows the advantage of this approach. It’s slightly bitter and more acidic than cold brew, but it’s boldly complex, with a light chocolatey flavor. If you’re a fan of the subtleties of pour over coffee, try this one.\u003c/p>\n\u003cfigure id=\"attachment_112445\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112445\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/DSC_1918.jpg\" alt=\"Cold brew from Peet's in Berkeley.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1918.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1918-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1918-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1918-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1918-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1918-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1918-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cold brew from Peet's in Berkeley. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Although the Berkeley-based \u003ca href=\"http://www.peets.com/\" target=\"_blank\">Peet’s\u003c/a> only recently launched a line of cold brew bottles--including a “coffee au lait,” dark chocolate and plain versions--their label, which declares them “The Original Craft Coffee,” reminds you that they were one of the country’s first coffee roasters to take a more thoughtful approach to roasting by emphasizing the importance of a coffee’s origin. Their plain cold brew is made from an East African Baridi Blend that’s prepared in their signature, aggressively dark roasted style, and while it’s a lighter, less intense version than other cold brews I tried, it’s still satisfying and smooth. It’s perfect for anyone who prefers darker roasted coffees, and who wants something that’s gentle, slightly sweet and low in acidity.\u003c/p>\n\u003cfigure id=\"attachment_112448\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112448\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/DSC_1927.jpg\" alt=\"Iced coffee from Oakland's Black Medicine.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1927.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1927-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1927-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1927-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1927-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1927-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1927-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Iced coffee from Oakland's Black Medicine. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Like Highwire’s Flash, Oakland’s \u003ca href=\"http://www.blackmedicine.com/\" target=\"_blank\">Black Medicine\u003c/a> isn’t a traditional cold brew. They brew their beans--a mix of Latin American and African beans--in a proprietary, pressurized machine, and then cool it down before canning. According to them, this method keeps oxygen out of the coffee, allowing stronger and subtler flavors to emerge. They offer an iced mocha and iced latte in addition to a plain cold brew, and the plain version is an intense can of coffee: it has a full, almost creamy mouthful, with notes of chocolate and fruit. It’s also extremely caffeinated--be aware that the innocent-seeming can contains the caffeine equivalent of two standard cups of coffee.\u003c/p>\n\u003cfigure id=\"attachment_112447\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112447\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/DSC_1925.jpg\" alt=\"Cold brew with cacao nibs from Emeryville's Milton & Small.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1925.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1925-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1925-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1925-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1925-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1925-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1925-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Cold brew with cacao nibs from Emeryville's Milton & Small. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003ca href=\"http://miltonandsmall.com/\" target=\"_blank\">Milton & Small\u003c/a>, based in Emeryville, offers cold brews made from organic medium and dark roasts in a variety of flavors, from a plain version to one mixed with maple syrup and \u003ca href=\"https://en.wikipedia.org/wiki/Inonotus_obliquus\" target=\"_blank\">chaga mushrooms\u003c/a>. One of their more intriguing options is the cold brew combined with cacao nibs. Since there’s no sugar added, it’s nothing like a mocha. Instead, the cacao beans add acidity and fullness, with the coffee’s natural sweetness counteracting the bitterness of the cacao, creating something that tastes similar to an extra-dark chocolate bar. It's a natural combination and a healthier, intriguing alternative to the conventional coffee and chocolate pairing.\u003c/p>\n\u003cfigure id=\"attachment_112446\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-112446\" src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/DSC_1921.jpg\" alt=\"New Orleans-style iced coffee from Oakland's Blue Bottle.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1921.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1921-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1921-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1921-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1921-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1921-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/DSC_1921-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">New Orleans-style iced coffee from Oakland's Blue Bottle. \u003ccite>(Shelby Pope)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Oakland’s \u003ca href=\"https://bluebottlecoffee.com/\" target=\"_blank\">Blue Bottle\u003c/a> offers one of the Bay Area’s most popular ready-to-drink coffees: they started selling cartons of their New Orleans-style cold brew (chicory root, organic cold brew, Clover milk and organic cane sugar) in 2014, and now you can buy a 12-pack of them from your local Costco. A taste reveals why it’s been so successful. It’s a sophisticated, classed-up version of a iced latte (which \u003ca href=\"https://bluebottlecoffee.com/preparation-guides/new-orleans-iced\" target=\"_blank\">their site reveals\u003c/a> was an inspiration when creating the New Orleans). It’s sweet but not cloying, creamy and full-bodied, with a rich, caramelized scent that recalls brownie batter.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"disqusTitle": "11 Things We Tried (and Loved) at the 2016 Eat Real Festival",
"title": "11 Things We Tried (and Loved) at the 2016 Eat Real Festival",
"headTitle": "Bay Area Bites | KQED Food",
"content": "\u003cp>The \u003ca href=\"http://eatrealfest.com/\" target=\"_blank\">Eat Real Festival\u003c/a> is now upon us, and like \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/09/18/heres-12-things-we-tried-and-loved-at-the-2015-eat-real-festival/\" target=\"_blank\">last year\u003c/a>, we’re acting as your Virgil-esque guide to the maze of artisan doughnuts, craft beers and chia seed samples that make up the annual event. The Jack London Square festival lasts all weekend and has over 70 food vendors from around California, offering dishes emphasizing local, organic and sustainable fare. All dishes cost $8 or below and proceeds benefit the \u003ca href=\"http://www.foodcraftinstitute.org/\" target=\"_blank\">Food Craft Institute\u003c/a>, an artisan food business incubator. In addition to the food offerings, the festival offers classes, music and events like whole hog butchering featuring a group of local female butchers.\u003c/p>\n\u003cp>Before we get to our favorite dishes, some general tips: as with all food festivals in the Bay Area, the Eat Real Festival is extremely popular. Over 10,000 people attended last year’s event, and ten minutes into this year's festival, lines were already starting to form for popular vendors like \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/09/18/heres-12-things-we-tried-and-loved-at-the-2015-eat-real-festival/\" target=\"_blank\">Burma Bear\u003c/a> and Curry Up Now. Prepare for the day like you would for a trip into battle, or at least, Disneyland: bring a reusable water bottle, comfortable shoes, a hat, and sunscreen. (Jack London Square has barely any shade, and the weekend is supposed to \u003ca href=\"https://weather.com/weather/tenday/l/USCA0791:1:US\" target=\"_blank\">be a hot one\u003c/a>). Some, but not all of the booths take credit and debit cards, so make sure to bring cash. Yes, there are ATMs, but save yourself the probably-astronomical fee by withdrawing some beforehand. There’s a \u003ca href=\"http://www.jacklondonsquare.com/PDF/JLS_Parking_Map.pdf\" target=\"_blank\">parking garage\u003c/a> in Jack London Square, but the festival’s location is close to the ferry, bus, and BART, via the \u003ca href=\"http://www.meetdowntownoak.com/shuttle.php\" target=\"_blank\">free Broadway shuttle\u003c/a>. (Plus, you’ll probably be grateful for the walk after a day of eating). And if you somehow find yourself hungry after the festival, wander to the other side of Jack London Square, where the \u003ca href=\"http://www.lungomareoakland.com/town-eats-2016/\" target=\"_blank\">Town Eats Festival\u003c/a> is also taking place.\u003c/p>\n\u003cp>Here are some of our favorite dishes from the festival. Did we miss yours? Let us know in the comments!\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/poke-bowl2.jpg\" alt=\"Poki Time: Poke bowl \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112221\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://pokitime.com/\" target=\"_blank\">Poki Time\u003c/a>: Poke bowl\u003c/strong>\u003cbr>\nOne of this year’s biggest food trends is the poke bowl, with restaurants offering the dish opening up around all around the Bay Area. Poki Time’s version, served at their location in San Francisco, is traditional, with every element--from the fresh ahi tuna to the bright orange fish eggs--works well together, proving why the dish has become so popular. It’s spicy, salty, mildy fish-y and crunchy from the addition of fried onions, providing a satisfyingly well-rounded dish.\u003c/p>\n\u003cfigure id=\"attachment_112220\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/poke-bowl1.jpg\" alt=\"Poki Time: Poke bowl\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112220\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Poki Time: Poke bowl \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112224\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/poke-bowl5.jpg\" alt=\"Poki Time\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112224\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl5.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl5-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl5-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl5-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl5-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl5-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl5-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Poki Time \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112243\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/empanada4.jpg\" alt=\"El Sur: Verde empanada\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112243\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada4-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada4-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada4-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada4-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada4-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada4-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">El Sur: Verde empanada \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.elsursf.com/\" target=\"_blank\">El Sur\u003c/a>: Verde empanada\u003c/strong>\u003cbr>\nAn empanada is a wise choice for a festival like Eat Real--since it's handheld, you can take it with you as you walk around plotting your next meal. El Sur offers traditional empanadas, but they also offer more creative versions, including a prosciutto and cheese Parisen and a mushroom and creme fraiche Champinones. The Verde was a decadent vegetarian option, with a flaky, buttery crust encasing a tangled mess of chard, spinach, eggs and five cheeses. It was well-seasoned and rich, and as an added bonus, it was ready immediately--unlike the ten minute wait we had for other dishes.\u003c/p>\n\u003cfigure id=\"attachment_112239\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/empanada.jpg\" alt=\"El Sur serving empanadas at the Eat Real Festival\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112239\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">El Sur serving empanadas at the Eat Real Festival \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112260\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/cacoco1-1.jpg\" alt=\"CACOCO Drinking Chocolate\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112260\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco1-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco1-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco1-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco1-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco1-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco1-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco1-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">CACOCO Drinking Chocolate \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://drinkcacoco.com/\" target=\"_blank\">CACOCO\u003c/a>: Midnight Mystic\u003c/strong>\u003cbr>\nThere’s hot chocolate, and then there’s drinking chocolate: an ultra rich, decidedly adult beverage that’s more like a melted down chocolate bar than your childhood cup of Swiss Miss. Drinking chocolate purveyors CACOCO take it one step further: their ethically sourced chocolate blends--all available to sample at the festival--offer a decadent chocolate mixed with beneficial add-ins like turmeric, maca and adaptogenic herbs. Our favorite was the Midnight Mystic, one of their simplest blends. A thick mix of 80% cacao, Himalayan salt and coconut sugar, it was remarkably rich and creamy despite it’s lack of dairy.\u003c/p>\n\u003cfigure id=\"attachment_112259\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/cacoco-1.jpg\" alt=\"CACOCO Drinking Chocolate\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-112259\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco-1-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco-1-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco-1-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco-1-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco-1-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco-1-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">CACOCO Drinking Chocolate \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112254\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/bbq1.jpg\" alt=\"Roderick’s BBQ: Brisket slider\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112254\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roderick’s BBQ: Brisket slider \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.rodericksfoodtruck.com/\" target=\"_blank\">Roderick's BBQ\u003c/a>: Brisket slider\u003c/strong>\u003cbr>\nWhile there’s every type of food trend and bizarre food mash-up represented at the festival, sometimes you just want something familiar. Roderick’s Barbecue, based in Oakland, doesn’t reinvent the smoked meat wheel, but its simple menu is classically enjoyable. The smoky beef brisket was tender and was perfectly complemented by creamy slaw and a not too sweet barbecue sauce, making it an ideal palate cleanser in between stranger offerings.\u003c/p>\n\u003cfigure id=\"attachment_112257\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/bbq4.jpg\" alt=\"Roderick’s BBQ\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112257\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq4-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq4-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq4-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq4-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq4-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq4-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roderick’s BBQ \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112272\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/core-kitchen3.jpg\" alt=\"Core Kitchen: Thai Zucchini Noodles\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112272\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Core Kitchen: Thai Zucchini Noodles \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.corefoods.com/pages/core-kitchen\" target=\"_blank\">Core Kitchen\u003c/a>: Thai Zucchini Noodles\u003c/strong>\u003cbr>\nIf you’ve eaten one too many \u003ca href=\"http://www.rockosicecreamtacos.com/\" target=\"_blank\">artisan Choco Tacos\u003c/a> and are looking for something a little more virtuous, Core Kitchen is worth a visit. The booth, like their downtown Oakland restaurant, specializes in organic food that’s also gluten, salt, sugar, flour and oil free. (They bill themselves as “the world’s first produce-only restaurant.”) Luckily, the food isn’t just virtuous--it also happens to taste good. Their colorful Thai Zucchini Noodles feature thick spiralized zucchini noodles, crispy cashews and mixed vegetables drowned in an intriguing tart and sweet coconut sauce. It’s refreshing--crunchy, saucy, and spicy--but not ascetic, and unlike other foods at the festival you’ll feel good both during and after eating it.\u003c/p>\n\u003cfigure id=\"attachment_112273\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/core-kitchen4.jpg\" alt=\"Core Kitchen: Thai Zucchini Noodles\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112273\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen4-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen4-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen4-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen4-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen4-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen4-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Core Kitchen: Thai Zucchini Noodles \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112269\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/core-kitchen.jpg\" alt=\"Core Kitchen serving Thai Zucchini Noodles at Eat Real Festival\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112269\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Core Kitchen serving Thai Zucchini Noodles at Eat Real Festival \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112263\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/chai2.jpg\" alt=\"Chico Chai: Iced Chico Chai\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-112263\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai2-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai2-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai2-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai2-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai2-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai2-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chico Chai: Iced Chico Chai \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://chicochaitea.com/\" target=\"_blank\">Chico Chai\u003c/a>: Iced Chico Chai\u003c/strong>\u003cbr>\nIf you’re used to watery chai that tastes more like cinnamon-spiked milk, Chico Chai will be a revelation. The owner has perfected her recipe for over a decade and the company grinds their organic spice blend themselves, resulting in a drink that’s robustly spicy. You can get a dairy-free rooibos tea version, but the milk-based version we tried was sweet, creamy and aromatic with the scent of cloves and ginger. (Prudently, all their chais come over ice, making them an ideal drink for the weekend’s hot weather.)\u003c/p>\n\u003cfigure id=\"attachment_112261\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/chai.jpg\" alt=\"Chico Chai\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112261\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chico Chai \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112232\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/burger2.jpg\" alt=\"Clove and Hoof: Oakland’s Best Burger\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112232\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Clove and Hoof: Oakland’s Best Burger \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://cloveandhoof.wpengine.com/\" target=\"_blank\">Clove and Hoof\u003c/a>: Oakland's Best Burger\u003c/strong>\u003cbr>\nThere are a number of local restaurants with booths at Eat Real offering a selection of their most popular dishes. For Oakland’s meat-centric Clove and Hoof, that’s their burger, which they tout as “Oakland’s Best.” It’s certainly an impressively specimen, with a 4 oz grassfeed patty topped with spicy pimento cheese, briney pickle mayo and crunchy shredded lettuce. All the elements coalesce into a delectable, satisfying burger. It also comes medium rare, so if you prefer it more cooked, make sure to let them know. Its one flaw? It’s incredibly messy, and fell apart midway through our sampling (however, this didn’t keep us from finishing every last bite).\u003c/p>\n\u003cfigure id=\"attachment_112231\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/burger1.jpg\" alt=\"Clove and Hoof\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112231\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Clove and Hoof \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112229\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/beer-shed2.jpg\" alt=\"Beer Shed: Cleophus Quealy Beer Company’s Hibiscus Saison\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112229\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beer Shed: Cleophus Quealy Beer Company’s Hibiscus Saison \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Beer Shed: \u003ca href=\"http://www.cleoph.us/\" target=\"_blank\">Cleophus Quealy Beer Company\u003c/a>’s Hibiscus Saison\u003c/strong>\u003cbr>\nEat Real also boasts an impressive beer, cider and spirit selection, with options ranging from Hanger 1 vodka to newcomers \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/08/29/for-a-new-brewery-what-does-it-take-to-make-it/\" target=\"_blank\">Novel Brewing\u003c/a>. There’s a handy chart to guide you through the many beer options--are you looking for something light? Sour? Belgian-esque? I opted for a Hibiscus Saison from San Leandro’s Cleophus Quealy Beer Company. It’s beautifully red and unlike other fruit beers, it’s not cloying. Its slight bitterness balances out the fruitiness and making it a refreshing beverage to help you survive the Bay Area’s Indian summer.\u003c/p>\n\u003cfigure id=\"attachment_112226\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/beer-shed-sign.jpg\" alt=\"Beer Shed infographic\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112226\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-sign.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-sign-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-sign-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-sign-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-sign-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-sign-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-sign-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beer Shed infographic \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112227\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/beer-shed.jpg\" alt=\"Beer Shed\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112227\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beer Shed \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112235\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/chix-waffle-pop.jpg\" alt=\"Fat Face: Fried chicken and waffle ice pop\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112235\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/chix-waffle-pop.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chix-waffle-pop-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chix-waffle-pop-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chix-waffle-pop-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chix-waffle-pop-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chix-waffle-pop-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chix-waffle-pop-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fat Face: Fried chicken and waffle ice pop \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.fatfacedavis.com/\" target=\"_blank\">Fat Face\u003c/a>: Fried chicken and waffle ice pop\u003c/strong>\u003cbr>\nDavis’ Fat Face specializes in popsicles far from the traditional (and locally invented) versions from your childhood. They do offer fruit flavors, but like us, you’ll probably be more interested by their bizarre-sounding, carb-centric flavors like Thai tea and sweet potato and mango and sticky rice. One of the most intriguing was the fried chicken and waffle flavor, which was surprisingly delightful. The ice cream was a rich, butter and maple combination, and it’s topped with a shower of black pepper spiked fried chicken bits. It’s quirky, and thoughtfully so: the ice cream isn’t too sweet, and its salty, sweet, crunch makes for a delightfully weird yet balanced dessert.\u003c/p>\n\u003cfigure id=\"attachment_112247\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/fat-face2.jpg\" alt=\"Fat Face popsicles \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112247\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/fat-face2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/fat-face2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/fat-face2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/fat-face2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/fat-face2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/fat-face2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/fat-face2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fat Face popsicles \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112248\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/green-girl.jpg\" alt=\"Green Girl: Cardamom and balsamic fig ice cream sandwiches\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112248\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Green Girl: Cardamom and balsamic fig ice cream sandwiches \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112249\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/green-girl1.jpg\" alt=\"Green Girl: Cardamom and balsamic fig ice cream sandwiches\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112249\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Green Girl: Cardamom and balsamic fig ice cream sandwiches \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.greengirlbakeshop.com/\" target=\"_blank\">Green Girl\u003c/a>: Cardamom and balsamic fig ice cream sandwiches\u003c/strong>\u003cbr>\nWe also sampled the virtuous ice cream sandwiches from Green Girl that are both gluten and dairy free. Although the opposite side of the dietary spectrum from Fat Face, we were similarly surprised by how good they were. Their ice creams boast strong, bold flavors--like a delicately sweet fig and a spicy, delicious cardamom--and their cookies are chewy and sturdy enough to support the ice cream. We’d recommend trying two mini ice cream sandwiches: it’s a cheap way to try some of Green Girl’s many tasty offerings.\u003c/p>\n\u003cfigure id=\"attachment_112250\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/green-girl2.jpg\" alt=\"Green Girl\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112250\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Green Girl \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112238\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/chocolate1.jpg\" alt=\"Barlovento Chocolate: Habanero chocolate bar and other flavors\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112238\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Barlovento Chocolate: Habanero chocolate bar and other flavors \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.barloventochocolates.com/\" target=\"_blank\">Barlovento Chocolate\u003c/a>: Habanero chocolate bar\u003c/strong>\u003cbr>\nIt’s easy to get overwhelmed with the food options outside, but don't miss the festival’s indoor options, where you can get cocktails and attend classes about pairing cheese and beer. There are also local vendors like ten-year-old Barlovento Chocolate, a family-run Oakland chocolate company that uses Venezuelan single origin chocolate as the base for their truffles and chocolate bars. Several of their bars mix salty, sweet and spicy with delicious results: one of their best is a habanero chocolate bar, made from 64% Venezuelan chocolate and topped with habanero and chunky salt. The habanero’s mild burn and flecks of salt enhance the chocolate's richness, making it an entertaining alternative to your traditional bar.\u003c/p>\n\u003cfigure id=\"attachment_112237\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/chocolate.jpg\" alt=\"Barlovento Chocolate at the Eat Real Festival \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112237\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Barlovento Chocolate at the Eat Real Festival \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://eatrealfest.com/\" target=\"_blank\">Eat Real Festival\u003c/a>\u003c/strong>\u003cbr>\nJack London Square\u003cbr>\n65 Webster Street\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 842-1017\u003cbr>\nSaturday 10:30am-9pm\u003cbr>\nSunday 10:30am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/eatrealfestival\" target=\"_blank\">Eat Real Festival\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/eatrealfest\" target=\"_blank\">@eatrealfest\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/eatrealfest/\" target=\"_blank\">eatrealfest\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>[ad floatright]\u003c/p>\n",
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"excerpt": "Our recommendations for navigating the Oakland festival's 70+ food options. ",
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"content": "\u003cdiv class=\"post-body\">\u003cp>\u003cp>The \u003ca href=\"http://eatrealfest.com/\" target=\"_blank\">Eat Real Festival\u003c/a> is now upon us, and like \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/09/18/heres-12-things-we-tried-and-loved-at-the-2015-eat-real-festival/\" target=\"_blank\">last year\u003c/a>, we’re acting as your Virgil-esque guide to the maze of artisan doughnuts, craft beers and chia seed samples that make up the annual event. The Jack London Square festival lasts all weekend and has over 70 food vendors from around California, offering dishes emphasizing local, organic and sustainable fare. All dishes cost $8 or below and proceeds benefit the \u003ca href=\"http://www.foodcraftinstitute.org/\" target=\"_blank\">Food Craft Institute\u003c/a>, an artisan food business incubator. In addition to the food offerings, the festival offers classes, music and events like whole hog butchering featuring a group of local female butchers.\u003c/p>\n\u003cp>Before we get to our favorite dishes, some general tips: as with all food festivals in the Bay Area, the Eat Real Festival is extremely popular. Over 10,000 people attended last year’s event, and ten minutes into this year's festival, lines were already starting to form for popular vendors like \u003ca href=\"https://ww2.kqed.org/bayareabites/2015/09/18/heres-12-things-we-tried-and-loved-at-the-2015-eat-real-festival/\" target=\"_blank\">Burma Bear\u003c/a> and Curry Up Now. Prepare for the day like you would for a trip into battle, or at least, Disneyland: bring a reusable water bottle, comfortable shoes, a hat, and sunscreen. (Jack London Square has barely any shade, and the weekend is supposed to \u003ca href=\"https://weather.com/weather/tenday/l/USCA0791:1:US\" target=\"_blank\">be a hot one\u003c/a>). Some, but not all of the booths take credit and debit cards, so make sure to bring cash. Yes, there are ATMs, but save yourself the probably-astronomical fee by withdrawing some beforehand. There’s a \u003ca href=\"http://www.jacklondonsquare.com/PDF/JLS_Parking_Map.pdf\" target=\"_blank\">parking garage\u003c/a> in Jack London Square, but the festival’s location is close to the ferry, bus, and BART, via the \u003ca href=\"http://www.meetdowntownoak.com/shuttle.php\" target=\"_blank\">free Broadway shuttle\u003c/a>. (Plus, you’ll probably be grateful for the walk after a day of eating). And if you somehow find yourself hungry after the festival, wander to the other side of Jack London Square, where the \u003ca href=\"http://www.lungomareoakland.com/town-eats-2016/\" target=\"_blank\">Town Eats Festival\u003c/a> is also taking place.\u003c/p>\n\u003cp>Here are some of our favorite dishes from the festival. Did we miss yours? Let us know in the comments!\u003c/p>\n\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/poke-bowl2.jpg\" alt=\"Poki Time: Poke bowl \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112221\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://pokitime.com/\" target=\"_blank\">Poki Time\u003c/a>: Poke bowl\u003c/strong>\u003cbr>\nOne of this year’s biggest food trends is the poke bowl, with restaurants offering the dish opening up around all around the Bay Area. Poki Time’s version, served at their location in San Francisco, is traditional, with every element--from the fresh ahi tuna to the bright orange fish eggs--works well together, proving why the dish has become so popular. It’s spicy, salty, mildy fish-y and crunchy from the addition of fried onions, providing a satisfyingly well-rounded dish.\u003c/p>\n\u003cfigure id=\"attachment_112220\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/poke-bowl1.jpg\" alt=\"Poki Time: Poke bowl\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112220\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Poki Time: Poke bowl \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112224\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/poke-bowl5.jpg\" alt=\"Poki Time\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112224\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl5.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl5-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl5-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl5-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl5-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl5-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/poke-bowl5-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Poki Time \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112243\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/empanada4.jpg\" alt=\"El Sur: Verde empanada\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112243\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada4-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada4-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada4-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada4-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada4-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada4-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">El Sur: Verde empanada \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.elsursf.com/\" target=\"_blank\">El Sur\u003c/a>: Verde empanada\u003c/strong>\u003cbr>\nAn empanada is a wise choice for a festival like Eat Real--since it's handheld, you can take it with you as you walk around plotting your next meal. El Sur offers traditional empanadas, but they also offer more creative versions, including a prosciutto and cheese Parisen and a mushroom and creme fraiche Champinones. The Verde was a decadent vegetarian option, with a flaky, buttery crust encasing a tangled mess of chard, spinach, eggs and five cheeses. It was well-seasoned and rich, and as an added bonus, it was ready immediately--unlike the ten minute wait we had for other dishes.\u003c/p>\n\u003cfigure id=\"attachment_112239\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/empanada.jpg\" alt=\"El Sur serving empanadas at the Eat Real Festival\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112239\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/empanada-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">El Sur serving empanadas at the Eat Real Festival \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112260\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/cacoco1-1.jpg\" alt=\"CACOCO Drinking Chocolate\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112260\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco1-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco1-1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco1-1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco1-1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco1-1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco1-1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco1-1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">CACOCO Drinking Chocolate \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://drinkcacoco.com/\" target=\"_blank\">CACOCO\u003c/a>: Midnight Mystic\u003c/strong>\u003cbr>\nThere’s hot chocolate, and then there’s drinking chocolate: an ultra rich, decidedly adult beverage that’s more like a melted down chocolate bar than your childhood cup of Swiss Miss. Drinking chocolate purveyors CACOCO take it one step further: their ethically sourced chocolate blends--all available to sample at the festival--offer a decadent chocolate mixed with beneficial add-ins like turmeric, maca and adaptogenic herbs. Our favorite was the Midnight Mystic, one of their simplest blends. A thick mix of 80% cacao, Himalayan salt and coconut sugar, it was remarkably rich and creamy despite it’s lack of dairy.\u003c/p>\n\u003cfigure id=\"attachment_112259\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/cacoco-1.jpg\" alt=\"CACOCO Drinking Chocolate\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-112259\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco-1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco-1-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco-1-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco-1-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco-1-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco-1-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/cacoco-1-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">CACOCO Drinking Chocolate \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112254\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/bbq1.jpg\" alt=\"Roderick’s BBQ: Brisket slider\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112254\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roderick’s BBQ: Brisket slider \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.rodericksfoodtruck.com/\" target=\"_blank\">Roderick's BBQ\u003c/a>: Brisket slider\u003c/strong>\u003cbr>\nWhile there’s every type of food trend and bizarre food mash-up represented at the festival, sometimes you just want something familiar. Roderick’s Barbecue, based in Oakland, doesn’t reinvent the smoked meat wheel, but its simple menu is classically enjoyable. The smoky beef brisket was tender and was perfectly complemented by creamy slaw and a not too sweet barbecue sauce, making it an ideal palate cleanser in between stranger offerings.\u003c/p>\n\u003cfigure id=\"attachment_112257\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/bbq4.jpg\" alt=\"Roderick’s BBQ\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112257\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq4-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq4-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq4-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq4-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq4-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/bbq4-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Roderick’s BBQ \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112272\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/core-kitchen3.jpg\" alt=\"Core Kitchen: Thai Zucchini Noodles\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112272\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen3.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen3-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen3-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen3-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen3-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen3-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen3-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Core Kitchen: Thai Zucchini Noodles \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.corefoods.com/pages/core-kitchen\" target=\"_blank\">Core Kitchen\u003c/a>: Thai Zucchini Noodles\u003c/strong>\u003cbr>\nIf you’ve eaten one too many \u003ca href=\"http://www.rockosicecreamtacos.com/\" target=\"_blank\">artisan Choco Tacos\u003c/a> and are looking for something a little more virtuous, Core Kitchen is worth a visit. The booth, like their downtown Oakland restaurant, specializes in organic food that’s also gluten, salt, sugar, flour and oil free. (They bill themselves as “the world’s first produce-only restaurant.”) Luckily, the food isn’t just virtuous--it also happens to taste good. Their colorful Thai Zucchini Noodles feature thick spiralized zucchini noodles, crispy cashews and mixed vegetables drowned in an intriguing tart and sweet coconut sauce. It’s refreshing--crunchy, saucy, and spicy--but not ascetic, and unlike other foods at the festival you’ll feel good both during and after eating it.\u003c/p>\n\u003cfigure id=\"attachment_112273\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/core-kitchen4.jpg\" alt=\"Core Kitchen: Thai Zucchini Noodles\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112273\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen4.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen4-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen4-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen4-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen4-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen4-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen4-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Core Kitchen: Thai Zucchini Noodles \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112269\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/core-kitchen.jpg\" alt=\"Core Kitchen serving Thai Zucchini Noodles at Eat Real Festival\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112269\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/core-kitchen-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Core Kitchen serving Thai Zucchini Noodles at Eat Real Festival \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112263\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/chai2.jpg\" alt=\"Chico Chai: Iced Chico Chai\" width=\"1920\" height=\"2880\" class=\"size-full wp-image-112263\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai2-400x600.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai2-800x1200.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai2-768x1152.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai2-1440x2160.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai2-1180x1770.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai2-960x1440.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chico Chai: Iced Chico Chai \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://chicochaitea.com/\" target=\"_blank\">Chico Chai\u003c/a>: Iced Chico Chai\u003c/strong>\u003cbr>\nIf you’re used to watery chai that tastes more like cinnamon-spiked milk, Chico Chai will be a revelation. The owner has perfected her recipe for over a decade and the company grinds their organic spice blend themselves, resulting in a drink that’s robustly spicy. You can get a dairy-free rooibos tea version, but the milk-based version we tried was sweet, creamy and aromatic with the scent of cloves and ginger. (Prudently, all their chais come over ice, making them an ideal drink for the weekend’s hot weather.)\u003c/p>\n\u003cfigure id=\"attachment_112261\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/chai.jpg\" alt=\"Chico Chai\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112261\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chai-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Chico Chai \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112232\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/burger2.jpg\" alt=\"Clove and Hoof: Oakland’s Best Burger\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112232\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Clove and Hoof: Oakland’s Best Burger \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://cloveandhoof.wpengine.com/\" target=\"_blank\">Clove and Hoof\u003c/a>: Oakland's Best Burger\u003c/strong>\u003cbr>\nThere are a number of local restaurants with booths at Eat Real offering a selection of their most popular dishes. For Oakland’s meat-centric Clove and Hoof, that’s their burger, which they tout as “Oakland’s Best.” It’s certainly an impressively specimen, with a 4 oz grassfeed patty topped with spicy pimento cheese, briney pickle mayo and crunchy shredded lettuce. All the elements coalesce into a delectable, satisfying burger. It also comes medium rare, so if you prefer it more cooked, make sure to let them know. Its one flaw? It’s incredibly messy, and fell apart midway through our sampling (however, this didn’t keep us from finishing every last bite).\u003c/p>\n\u003cfigure id=\"attachment_112231\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/burger1.jpg\" alt=\"Clove and Hoof\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112231\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/burger1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Clove and Hoof \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112229\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/beer-shed2.jpg\" alt=\"Beer Shed: Cleophus Quealy Beer Company’s Hibiscus Saison\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112229\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beer Shed: Cleophus Quealy Beer Company’s Hibiscus Saison \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Beer Shed: \u003ca href=\"http://www.cleoph.us/\" target=\"_blank\">Cleophus Quealy Beer Company\u003c/a>’s Hibiscus Saison\u003c/strong>\u003cbr>\nEat Real also boasts an impressive beer, cider and spirit selection, with options ranging from Hanger 1 vodka to newcomers \u003ca href=\"https://ww2.kqed.org/bayareabites/2016/08/29/for-a-new-brewery-what-does-it-take-to-make-it/\" target=\"_blank\">Novel Brewing\u003c/a>. There’s a handy chart to guide you through the many beer options--are you looking for something light? Sour? Belgian-esque? I opted for a Hibiscus Saison from San Leandro’s Cleophus Quealy Beer Company. It’s beautifully red and unlike other fruit beers, it’s not cloying. Its slight bitterness balances out the fruitiness and making it a refreshing beverage to help you survive the Bay Area’s Indian summer.\u003c/p>\n\u003cfigure id=\"attachment_112226\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/beer-shed-sign.jpg\" alt=\"Beer Shed infographic\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112226\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-sign.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-sign-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-sign-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-sign-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-sign-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-sign-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-sign-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beer Shed infographic \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112227\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/beer-shed.jpg\" alt=\"Beer Shed\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112227\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/beer-shed-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Beer Shed \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112235\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/chix-waffle-pop.jpg\" alt=\"Fat Face: Fried chicken and waffle ice pop\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112235\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/chix-waffle-pop.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chix-waffle-pop-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chix-waffle-pop-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chix-waffle-pop-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chix-waffle-pop-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chix-waffle-pop-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chix-waffle-pop-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fat Face: Fried chicken and waffle ice pop \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.fatfacedavis.com/\" target=\"_blank\">Fat Face\u003c/a>: Fried chicken and waffle ice pop\u003c/strong>\u003cbr>\nDavis’ Fat Face specializes in popsicles far from the traditional (and locally invented) versions from your childhood. They do offer fruit flavors, but like us, you’ll probably be more interested by their bizarre-sounding, carb-centric flavors like Thai tea and sweet potato and mango and sticky rice. One of the most intriguing was the fried chicken and waffle flavor, which was surprisingly delightful. The ice cream was a rich, butter and maple combination, and it’s topped with a shower of black pepper spiked fried chicken bits. It’s quirky, and thoughtfully so: the ice cream isn’t too sweet, and its salty, sweet, crunch makes for a delightfully weird yet balanced dessert.\u003c/p>\n\u003cfigure id=\"attachment_112247\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/fat-face2.jpg\" alt=\"Fat Face popsicles \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112247\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/fat-face2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/fat-face2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/fat-face2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/fat-face2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/fat-face2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/fat-face2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/fat-face2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Fat Face popsicles \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112248\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/green-girl.jpg\" alt=\"Green Girl: Cardamom and balsamic fig ice cream sandwiches\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112248\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Green Girl: Cardamom and balsamic fig ice cream sandwiches \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112249\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/green-girl1.jpg\" alt=\"Green Girl: Cardamom and balsamic fig ice cream sandwiches\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112249\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Green Girl: Cardamom and balsamic fig ice cream sandwiches \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.greengirlbakeshop.com/\" target=\"_blank\">Green Girl\u003c/a>: Cardamom and balsamic fig ice cream sandwiches\u003c/strong>\u003cbr>\nWe also sampled the virtuous ice cream sandwiches from Green Girl that are both gluten and dairy free. Although the opposite side of the dietary spectrum from Fat Face, we were similarly surprised by how good they were. Their ice creams boast strong, bold flavors--like a delicately sweet fig and a spicy, delicious cardamom--and their cookies are chewy and sturdy enough to support the ice cream. We’d recommend trying two mini ice cream sandwiches: it’s a cheap way to try some of Green Girl’s many tasty offerings.\u003c/p>\n\u003cfigure id=\"attachment_112250\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/green-girl2.jpg\" alt=\"Green Girl\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112250\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl2.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl2-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl2-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl2-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl2-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl2-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/green-girl2-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Green Girl \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cfigure id=\"attachment_112238\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/chocolate1.jpg\" alt=\"Barlovento Chocolate: Habanero chocolate bar and other flavors\" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112238\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate1.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate1-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate1-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate1-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate1-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate1-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate1-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Barlovento Chocolate: Habanero chocolate bar and other flavors \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.barloventochocolates.com/\" target=\"_blank\">Barlovento Chocolate\u003c/a>: Habanero chocolate bar\u003c/strong>\u003cbr>\nIt’s easy to get overwhelmed with the food options outside, but don't miss the festival’s indoor options, where you can get cocktails and attend classes about pairing cheese and beer. There are also local vendors like ten-year-old Barlovento Chocolate, a family-run Oakland chocolate company that uses Venezuelan single origin chocolate as the base for their truffles and chocolate bars. Several of their bars mix salty, sweet and spicy with delicious results: one of their best is a habanero chocolate bar, made from 64% Venezuelan chocolate and topped with habanero and chunky salt. The habanero’s mild burn and flecks of salt enhance the chocolate's richness, making it an entertaining alternative to your traditional bar.\u003c/p>\n\u003cfigure id=\"attachment_112237\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2016/09/chocolate.jpg\" alt=\"Barlovento Chocolate at the Eat Real Festival \" width=\"1920\" height=\"1280\" class=\"size-full wp-image-112237\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate-400x267.jpg 400w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate-1440x960.jpg 1440w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate-1180x787.jpg 1180w, https://ww2.kqed.org/app/uploads/sites/24/2016/09/chocolate-960x640.jpg 960w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">Barlovento Chocolate at the Eat Real Festival \u003ccite>(Wendy Goodfriend)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://eatrealfest.com/\" target=\"_blank\">Eat Real Festival\u003c/a>\u003c/strong>\u003cbr>\nJack London Square\u003cbr>\n65 Webster Street\u003cbr>\nOakland, CA 94607\u003cbr>\nPh: (510) 842-1017\u003cbr>\nSaturday 10:30am-9pm\u003cbr>\nSunday 10:30am-5pm\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/eatrealfestival\" target=\"_blank\">Eat Real Festival\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/eatrealfest\" target=\"_blank\">@eatrealfest\u003c/a>\u003cbr>\nInstagram: \u003ca href=\"https://instagram.com/eatrealfest/\" target=\"_blank\">eatrealfest\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>",
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"content": "\u003cp>Like so many brilliant innovations, the idea seems obvious in hindsight. Just combine college, coffee, and chemical engineering. \u003cem>Of course!\u003c/em>\u003c/p>\n\u003cp>But no one, apparently, hit upon this magic formula until a few years ago, when \u003ca href=\"http://faculty.engineering.ucdavis.edu/ristenpart/\">William Ristenpart\u003c/a> and \u003ca href=\"http://faculty.engineering.ucdavis.edu/kuhl/\">Tonya Kuhl\u003c/a>, two engineering professors at the University of California, Davis, started discussing ways to give young undergraduates a hands-on introduction to their new discipline. Engineering programs are creating such experiences in order to fight attrition; too many of these so-called STEM (science, technology, engineering and mathematics) students have been dropping out after a steady diet of mathematics in the first years of college.\u003c/p>\n\u003cp>Kuhl \"had the idea of taking apart a Mr. Coffee coffeemaker\" to study how the designers solved the small-scale engineering challenge of brewing coffee,\" says Ristenpart. As they talked, it dawned on Ristenpart that every aspect of coffee-making matched a major topic in the chemical engineering curriculum, from the chemical reactions of roasting, to mass transfer (when hot water extracts oils and flavor compounds from coffee grounds), and fluid dynamics, which control the flow of hot water and steam.\u003c/p>\n\u003cp>Together, Ristenpart and Kuhl turned the coffee problem into a seminar for first-year engineering students. The first year, in 2012, they had 18 students. The next term, 300 students signed up. Today, the course, called Design of Coffee, is the most popular elective \u003ca href=\"http://research.engineering.ucdavis.edu/rrg/wp-content/uploads/sites/81/2015/09/ECM1_spring2016_syllabus.pdf\">class\u003c/a> at the entire university. It fills the largest lecture hall on campus. Last year, the course was offered each term, and more than 1,500 students took it. Most of them weren't even engineering students.\u003c/p>\n\u003cp>\"We have an army of teaching assistants,\" Ristenpart says. \"Every graduate student wants to work with this class.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>In the coffee lab, teams of students start with identical unroasted coffee beans and compete to produce the best-tasting product. Ristenpart says they end up with \"wildly different\" version of coffee. Last term's winner blew away the competition with an \"aeropress\" method, similar to a French press, that produced coffee with a smell that reminded people of blueberries.\u003c/p>\n\u003cp>Ristenpart and Kuhl's idea, in fact, keeps on growing. The\u003ca href=\"http://www.scaa.org/\"> Specialty Coffee Association of America\u003c/a> heard about it and encouraged the two professors to create not just a class, but an entire center devoted to research on coffee.\u003c/p>\n\u003cp>Ristenpart says there's a gaping void of academic research on coffee-making. Scientists might study what happens in the green coffee beans when they are fermented, immediately after harvest, or ways to \"maximize the transfer of flavor molecules that you want\" into your cup during the brewing process, while leaving those bitter-tasting molecules behind.\u003c/p>\n\u003cp>Ristenpart is now director of the UC Davis Coffee Center, which is starting to take over a newly vacant, 6,000-square-foot building on the UC Davis campus. It's not far from the Robert Mondavi Institute for Wine and Food Science, a world leader in research on grapes and wine, which Ristenpart sees as a model for his work. \"There's nothing like it for coffee,\" he says.\u003c/p>\n\u003cp>At this point, though, the \u003ca href=\"https://coffeecenter.ucdavis.edu/\">Coffee Center\u003c/a> is little more than a building that's filled only with Ristenpart's dreams, while the Mondavi Institute is a bustling enterprise with dozens of full-time faculty and staff. Part of Ristenpart's job will be raising money to turn his dreams for the Coffee Center into reality.\u003c/p>\n\u003cp>The first grant was \u003ca href=\"https://coffeecenter.ucdavis.edu/peets-coffee-pledges-250000-to-advance-coffee-research/\">announced\u003c/a> this week. Peet's Coffee is donating $250,000 to help renovate the building and build a pilot coffee roastery.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp> \u003cem>Copyright 2016 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n",
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}
},
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"id": "californiareportmagazine",
"title": "The California Report Magazine",
"tagline": "Your state, your stories",
"info": "Every week, The California Report Magazine takes you on a road trip for the ears: to visit the places and meet the people who make California unique. The in-depth storytelling podcast from the California Report.",
"airtime": "FRI 4:30pm-5pm, 6:30pm-7pm, 11pm-11:30pm",
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"officialWebsiteLink": "/californiareportmagazine",
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"order": 10
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM3NjkwNjk1OTAz",
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},
"city-arts": {
"id": "city-arts",
"title": "City Arts & Lectures",
"info": "A one-hour radio program to hear celebrated writers, artists and thinkers address contemporary ideas and values, often discussing the creative process. Please note: tapes or transcripts are not available",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/05/cityartsandlecture-300x300.jpg",
"officialWebsiteLink": "https://www.cityarts.net/",
"airtime": "SUN 1pm-2pm, TUE 10pm, WED 1am",
"meta": {
"site": "news",
"source": "City Arts & Lectures"
},
"link": "https://www.cityarts.net",
"subscribe": {
"tuneIn": "https://tunein.com/radio/City-Arts-and-Lectures-p692/",
"rss": "https://www.cityarts.net/feed/"
}
},
"closealltabs": {
"id": "closealltabs",
"title": "Close All Tabs",
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"info": "Close All Tabs breaks down how digital culture shapes our world through thoughtful insights and irreverent humor.",
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"officialWebsiteLink": "/podcasts/closealltabs",
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"order": 1
},
"link": "/podcasts/closealltabs",
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"id": "code-switch-life-kit",
"title": "Code Switch / Life Kit",
"info": "\u003cem>Code Switch\u003c/em>, which listeners will hear in the first part of the hour, has fearless and much-needed conversations about race. Hosted by journalists of color, the show tackles the subject of race head-on, exploring how it impacts every part of society — from politics and pop culture to history, sports and more.\u003cbr />\u003cbr />\u003cem>Life Kit\u003c/em>, which will be in the second part of the hour, guides you through spaces and feelings no one prepares you for — from finances to mental health, from workplace microaggressions to imposter syndrome, from relationships to parenting. The show features experts with real world experience and shares their knowledge. Because everyone needs a little help being human.\u003cbr />\u003cbr />\u003ca href=\"https://www.npr.org/podcasts/510312/codeswitch\">\u003cem>Code Switch\u003c/em> offical site and podcast\u003c/a>\u003cbr />\u003ca href=\"https://www.npr.org/lifekit\">\u003cem>Life Kit\u003c/em> offical site and podcast\u003c/a>\u003cbr />",
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"meta": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly93d3cubnByLm9yZy9yc3MvcG9kY2FzdC5waHA_aWQ9NTEwMzEy",
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"id": "commonwealth-club",
"title": "Commonwealth Club of California Podcast",
"info": "The Commonwealth Club of California is the nation's oldest and largest public affairs forum. As a non-partisan forum, The Club brings to the public airwaves diverse viewpoints on important topics. The Club's weekly radio broadcast - the oldest in the U.S., dating back to 1924 - is carried across the nation on public radio stations and is now podcasting. Our website archive features audio of our recent programs, as well as selected speeches from our long and distinguished history. This podcast feed is usually updated twice a week and is always un-edited.",
"airtime": "THU 10pm, FRI 1am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Commonwealth-Club-Podcast-Tile-360x360-1.jpg",
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"meta": {
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"source": "Commonwealth Club of California"
},
"link": "/radio/program/commonwealth-club",
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"google": "https://podcasts.google.com/feed/aHR0cDovL3d3dy5jb21tb253ZWFsdGhjbHViLm9yZy9hdWRpby9wb2RjYXN0L3dlZWtseS54bWw",
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}
},
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"id": "forum",
"title": "Forum",
"tagline": "The conversation starts here",
"info": "KQED’s live call-in program discussing local, state, national and international issues, as well as in-depth interviews.",
"airtime": "MON-FRI 9am-11am, 10pm-11pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Forum-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED Forum with Mina Kim and Alexis Madrigal",
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"meta": {
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"source": "kqed",
"order": 9
},
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM5NTU3MzgxNjMz",
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"id": "freakonomics-radio",
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"info": "Freakonomics Radio is a one-hour award-winning podcast and public-radio project hosted by Stephen Dubner, with co-author Steve Levitt as a regular guest. It is produced in partnership with WNYC.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/freakonomicsRadio.png",
"officialWebsiteLink": "http://freakonomics.com/",
"airtime": "SUN 1am-2am, SAT 3pm-4pm",
"meta": {
"site": "radio",
"source": "WNYC"
},
"link": "/radio/program/freakonomics-radio",
"subscribe": {
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"apple": "https://itunes.apple.com/us/podcast/freakonomics-radio/id354668519",
"tuneIn": "https://tunein.com/podcasts/WNYC-Podcasts/Freakonomics-Radio-p272293/",
"rss": "https://feeds.feedburner.com/freakonomicsradio"
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},
"fresh-air": {
"id": "fresh-air",
"title": "Fresh Air",
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"link": "/radio/program/fresh-air",
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=214089682&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/381444908/podcast.xml"
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"info": "A live production of NPR and WBUR Boston, in collaboration with stations across the country, Here & Now reflects the fluid world of news as it's happening in the middle of the day, with timely, in-depth news, interviews and conversation. Hosted by Robin Young, Jeremy Hobson and Tonya Mosley.",
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"rss": "https://feeds.npr.org/510051/podcast.xml"
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},
"hidden-brain": {
"id": "hidden-brain",
"title": "Hidden Brain",
"info": "Shankar Vedantam uses science and storytelling to reveal the unconscious patterns that drive human behavior, shape our choices and direct our relationships.",
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"airtime": "SUN 7pm-8pm",
"meta": {
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"source": "NPR"
},
"link": "/radio/program/hidden-brain",
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},
"how-i-built-this": {
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"title": "How I Built This with Guy Raz",
"info": "Guy Raz dives into the stories behind some of the world's best known companies. How I Built This weaves a narrative journey about innovators, entrepreneurs and idealists—and the movements they built.",
"imageSrc": "https://ww2.kqed.org/news/wp-content/uploads/sites/10/2018/05/howIBuiltThis.png",
"officialWebsiteLink": "https://www.npr.org/podcasts/510313/how-i-built-this",
"airtime": "SUN 7:30pm-8pm",
"meta": {
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"source": "npr"
},
"link": "/radio/program/how-i-built-this",
"subscribe": {
"npr": "https://rpb3r.app.goo.gl/3zxy",
"apple": "https://itunes.apple.com/us/podcast/how-i-built-this-with-guy-raz/id1150510297?mt=2",
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"rss": "https://feeds.npr.org/510313/podcast.xml"
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},
"hyphenacion": {
"id": "hyphenacion",
"title": "Hyphenación",
"tagline": "Where conversation and cultura meet",
"info": "What kind of no sabo word is Hyphenación? For us, it’s about living within a hyphenation. Like being a third-gen Mexican-American from the Texas border now living that Bay Area Chicano life. Like Xorje! Each week we bring together a couple of hyphenated Latinos to talk all about personal life choices: family, careers, relationships, belonging … everything is on the table. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2025/03/Hyphenacion_FinalAssets_PodcastTile.png",
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"officialWebsiteLink": "/podcasts/hyphenacion",
"meta": {
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"order": 15
},
"link": "/podcasts/hyphenacion",
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"spotify": "https://open.spotify.com/show/2p3Fifq96nw9BPcmFdIq0o?si=39209f7b25774f38",
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"rss": "https://feeds.megaphone.fm/KQINC2275451163"
}
},
"jerrybrown": {
"id": "jerrybrown",
"title": "The Political Mind of Jerry Brown",
"tagline": "Lessons from a lifetime in politics",
"info": "The Political Mind of Jerry Brown brings listeners the wisdom of the former Governor, Mayor, and presidential candidate. Scott Shafer interviewed Brown for more than 40 hours, covering the former governor's life and half-century in the political game – and Brown has some lessons he'd like to share. ",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/The-Political-Mind-of-Jerry-Brown-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED The Political Mind of Jerry Brown",
"officialWebsiteLink": "/podcasts/jerrybrown",
"meta": {
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"source": "kqed",
"order": 18
},
"link": "/podcasts/jerrybrown",
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"apple": "https://itunes.apple.com/us/podcast/id1492194549",
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}
},
"latino-usa": {
"id": "latino-usa",
"title": "Latino USA",
"airtime": "MON 1am-2am, SUN 6pm-7pm",
"info": "Latino USA, the radio journal of news and culture, is the only national, English-language radio program produced from a Latino perspective.",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/latinoUsa.jpg",
"officialWebsiteLink": "http://latinousa.org/",
"meta": {
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"source": "npr"
},
"link": "/radio/program/latino-usa",
"subscribe": {
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"apple": "https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=79681317&at=11l79Y&ct=nprdirectory",
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"rss": "https://feeds.npr.org/510016/podcast.xml"
}
},
"marketplace": {
"id": "marketplace",
"title": "Marketplace",
"info": "Our flagship program, helmed by Kai Ryssdal, examines what the day in money delivered, through stories, conversations, newsworthy numbers and more. Updated Monday through Friday at about 3:30 p.m. PT.",
"airtime": "MON-FRI 4pm-4:30pm, MON-WED 6:30pm-7pm",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Marketplace-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.marketplace.org/",
"meta": {
"site": "news",
"source": "American Public Media"
},
"link": "/radio/program/marketplace",
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"rss": "https://feeds.publicradio.org/public_feeds/marketplace-pm/rss/rss"
}
},
"masters-of-scale": {
"id": "masters-of-scale",
"title": "Masters of Scale",
"info": "Masters of Scale is an original podcast in which LinkedIn co-founder and Greylock Partner Reid Hoffman sets out to describe and prove theories that explain how great entrepreneurs take their companies from zero to a gazillion in ingenious fashion.",
"airtime": "Every other Wednesday June 12 through October 16 at 8pm (repeats Thursdays at 2am)",
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"officialWebsiteLink": "https://mastersofscale.com/",
"meta": {
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"source": "WaitWhat"
},
"link": "/radio/program/masters-of-scale",
"subscribe": {
"apple": "http://mastersofscale.app.link/",
"rss": "https://rss.art19.com/masters-of-scale"
}
},
"mindshift": {
"id": "mindshift",
"title": "MindShift",
"tagline": "A podcast about the future of learning and how we raise our kids",
"info": "The MindShift podcast explores the innovations in education that are shaping how kids learn. Hosts Ki Sung and Katrina Schwartz introduce listeners to educators, researchers, parents and students who are developing effective ways to improve how kids learn. We cover topics like how fed-up administrators are developing surprising tactics to deal with classroom disruptions; how listening to podcasts are helping kids develop reading skills; the consequences of overparenting; and why interdisciplinary learning can engage students on all ends of the traditional achievement spectrum. This podcast is part of the MindShift education site, a division of KQED News. KQED is an NPR/PBS member station based in San Francisco. You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg",
"imageAlt": "KQED MindShift: How We Will Learn",
"officialWebsiteLink": "/mindshift/",
"meta": {
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"source": "kqed",
"order": 12
},
"link": "/podcasts/mindshift",
"subscribe": {
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"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5",
"npr": "https://www.npr.org/podcasts/464615685/mind-shift-podcast",
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}
},
"morning-edition": {
"id": "morning-edition",
"title": "Morning Edition",
"info": "\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. Hosts Steve Inskeep, David Greene and Rachel Martin bring you the latest breaking news and features to prepare you for the day.",
"airtime": "MON-FRI 3am-9am",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/Morning-Edition-Podcast-Tile-360x360-1.jpg",
"officialWebsiteLink": "https://www.npr.org/programs/morning-edition/",
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"link": "/radio/program/morning-edition"
},
"onourwatch": {
"id": "onourwatch",
"title": "On Our Watch",
"tagline": "Deeply-reported investigative journalism",
"info": "For decades, the process for how police police themselves has been inconsistent – if not opaque. In some states, like California, these proceedings were completely hidden. After a new police transparency law unsealed scores of internal affairs files, our reporters set out to examine these cases and the shadow world of police discipline. On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. Is it the officers, or the public they've sworn to serve?",
"imageSrc": "https://cdn.kqed.org/wp-content/uploads/2024/04/On-Our-Watch-Podcast-Tile-703x703-1.jpg",
"imageAlt": "On Our Watch from NPR and KQED",
"officialWebsiteLink": "/podcasts/onourwatch",
"meta": {
"site": "news",
"source": "kqed",
"order": 11
},
"link": "/podcasts/onourwatch",
"subscribe": {
"apple": "https://podcasts.apple.com/podcast/id1567098962",
"google": "https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5ucHIub3JnLzUxMDM2MC9wb2RjYXN0LnhtbD9zYz1nb29nbGVwb2RjYXN0cw",
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"rss": "https://feeds.npr.org/510360/podcast.xml"
}
},
"on-the-media": {
"id": "on-the-media",
"title": "On The Media",
"info": "Our weekly podcast explores how the media 'sausage' is made, casts an incisive eye on fluctuations in the marketplace of ideas, and examines threats to the freedom of information and expression in America and abroad. For one hour a week, the show tries to lift the veil from the process of \"making media,\" especially news media, because it's through that lens that we see the world and the world sees us",
"airtime": "SUN 2pm-3pm, MON 12am-1am",
"imageSrc": "https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/onTheMedia.png",
"officialWebsiteLink": "https://www.wnycstudios.org/shows/otm",
"meta": {
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"source": "wnyc"
},
"link": "/radio/program/on-the-media",
"subscribe": {
"apple": "https://itunes.apple.com/us/podcast/on-the-media/id73330715?mt=2",
"tuneIn": "https://tunein.com/radio/On-the-Media-p69/",
"rss": "http://feeds.wnyc.org/onthemedia"
}
},
"pbs-newshour": {
"id": "pbs-newshour",
"title": "PBS NewsHour",
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